C orn Flake Wreaths
Ingredients
1/2 cup butter
5 heaping cups miniature marshmallows
1 tsp green food coloring
5 1/2 cups cornfl akes cereal
Handful of red cinnamon candies
Instructions
Measure cornfl akes into a large bowl.
Melt butter in a large sauce- pan over low heat. Once
melted, add the marshmallows and stir continuously
until completely melted. Stir in food coloring.
Pour melted marshmallows into the large bowl with
the cornfl akes. Stir until well coated.
Lay out a piece of parchment paper on your kitchen
counter. Dollop spoonfuls of the cornfl ake mixture
onto the parchment paper. Grease your (clean) hands
Cranberry Drop
Cookies
1/2 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
1 egg
2 tablespoons orange juice
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2-1/2 cups fresh cranberries, chopped
1 cup chopped nuts
Cream butter, sugar, brown sugar, milk, egg
and orange juice.
with butter or cooking spray, or dip them in a little bit
of water. Use your fi ngers to shape each spoonful into
an individual wreath. Top each wreath with cinnamon
candies.
Serves 15
brought to you by:
North Douglas
County Fire & EMS
Happy
Holidays!
Work 541-836-2282
fax 541-836-2292
shirleypilley@centurytel.net
PO Box 277
Drain, OR 97435
In a separate bowl, combine flour, baking
powder, salt and baking soda.
Blend into egg mixture.
Fold in cranberries and nuts.
Drop by tablespoon onto a prepared cookie
sheet.
Bake at 350 degrees F for 12-15 minutes or
until golden brown.
brought to you by:
541-942-4415
ffer
Cottage Grove Sentinel | Cookies & Carols 2019 | 5
COTTAGE GROVE SENTINEL
Cookies & Carols 2019
Peppermint Brittle
Ingredients:
2 pounds white chocolate
30 small peppermint candy canes
Directions:
Line a large jellyroll pan with heavy-duty
foil.
Place white chocolate in a microwave-safe
bowl. Heat in microwave on medium setting
for 5 to 6 minutes. Stir occasionally, until
chocolate is melted and smooth.
Place candy canes in a plastic bag, or between
Cookies and Cream Fudge
(“Dirty Snow Fudge”)
12 Oreos, crushed into smaller pieces
3 cups white chocolate, chopped (or white choco-
late chips)
1 can (14 oz) condensed milk
Line an 8 x 8 baking pan with parchment paper.
In microwave safe bowl, combine chocolate
and condensed milk. Microwave for about 30 sec-
onds and remove and stir until chocolate is mostly
melted. Microwave again for another 30 seconds
and stir again. Chocolate should be completely
melted and smooth. If not, microwave slightly
longer. Careful not to overheat in microwave.
Spread half of the crushed Oreos across bot-
tom of pan. Pour chocolate on top. Sprinkle
6 | Cottage Grove Sentinel | Cookies & Carols 2019
two pieces of waxed paper. Using a mallet
or rolling pin, break the candy canes into
chunks. Stir peppermint into melted white
chocolate. Spread evenly in pan, and chill
until set, about 1 hour. Break into pieces by
slamming pan on counter.
Servings: Approx. 36
brought to you by:
S entinel
C ottage G rove
remaining Oreos across surface, spreading evenly.
Press down on Oreo pieces on top so that they go
into the fudge and attempt to smooth out top.
Place in fridge several hours to set. Cut with
sharp knife into bite-sized squares.
brought to you by:
Baker Bay Bead Co.
541-942-3941
35655 Shoreview Drive, Dorena OR
www.bakerbay.com