Thanksgiving Gingerbread Cornucopias for each one at the dinner table.
Cloves, Cinnamon, Ginger
Ice Cream Sugar Cones
Powdered sugar glaze
2 small white paper doilies
Trail mix, chocolate chips or M&M’s, pumpkin marshmallows
* You can purchase a wonderful trail mix from SAMS CLUB.
No nutrition information available
Blend until creamy: ¼ cup butter, ½ cup brown sugar
Beat in: ½ cup dark molasses
Sift: 3 ½ cups all purpose flour
Add: 1 teaspoon baking soda, ¼ teaspoon cloves, ½ teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon salt
Add the dry ingredients to the butter mixture in about 3 parts, alternately with: ¼ cup water, Cut a diagonal slice off the tip of ice cream sugar cones.
Roll out dough like a pencil.
Wrap dough around cone and curl up on the end after inserting cut tip.
Bake 350 degrees — approximately 15 minutes
Cool and Glaze (make a medium-thin glaze with powdered sugar, milk, & butter)
Fill with *trail mix, chocolate chips, Fall M&M's and pumpkin marshmallows.
Place on small white paper doilies on dessert dishes.
Use a waffle cone for a larger horn.
Use same dough for gingerbread men.
Use one at each place setting on thanksgiving and add a place card or prayer card (before and after the meal grace.) Printed on orange cardstock.