The Quilt Inn Country Cookbook

Aliske Webb

evenly mixed and still warm, sprinkle crumbles onto ungreased jelly roll pan or shallow

baking sheet with rim. Use rolling pin to flatten mixture in pan. Bake 15 to 20 minutes.

Cut into diamond or square shapes while still warm. Brush with a thin mixture of 1 cup

icing sugar and 3 tablespoons water. Allow to cool. Remove from pan and store.

(

These will keep up to three months, if they last that long.)

Unbeatable Home-Made Candied Peel

2 oranges (or lemons)

sugar

Remove peel from fruit. Scrape soft pulp from inside of peels. Place peel in

saucepan and cover with water. Bring to a hard boil. Drain. Repeat two more times

with fresh water. This removes the bitter quinine taste from the peel. Drain, cool on

racks. Chop peel into strips or cubes suitable for specific use. Place peel in large

saucepan. Add 2 to 3 cups sugar to peel and stir well. Cover and set aside for two

days. Taste. Stir in up to 1 cup additional sugar if necessary to reach desired

sweetness.

Ladle into containers, cover and store in refrigerator. Will keep up to 6 months

or can be frozen.

Along with popcorn “snow”, I like to make gingerbread “snowmen” to decorate

the Christmas tree. One year, friends with a three year old son were visiting us. A

week before Christmas I noticed many of the little brown men on the lower branches

had lost their feet. A couple of days later they had lost various arms and legs. By the

time Christmas morning rolled around, many had been reduced to dangling heads

on strings. Kyle had been surreptiously nibbling on them every time he passed the

tree.

Gingerbread “Snowmen” Ornaments

/2 cup butter, softened

/4 cu brown sugar

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Country Cooking