**CRIMBO RECIPES **

GINGERBREADMEN:

1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Directions
Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup.
Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined.
Chill dough for at least 2 hours, I like to chill overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
On a lightly floured surface, roll dough out to 1/4 inch thick.
Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.



BRUSSEL SPROUTS:

4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice


Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat.
Cook and stir mushrooms until lightly browned.
Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately

BREAD PUDDING:

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan.
Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

MINCE PIES:

1(18 ounce) jar prepared mincemeat pie filling
1 1/2 cups chopped walnuts
2 apple - peeled, cored, and chopped
1/2 cup packed brown sugar
1/4 cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Directions
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell.
Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.

*You can substitute apple juice /brandy for the rum!!