Kahlua Gingerbread Woman Cocktail Food

GINGERBREAD MARTINI

Steps:

• Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
• Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

KAHLUA GINGERBREAD WOMAN COCKTAIL

Steps:

• Blend all ingredients except nutmeg for approx 30 seconds.
• Pour into a glass & dust with nutmeg to serve.

KAHLUA GINGERBREAD WITH KEY LIME CURD

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating until blended.
• Add flour and next 9 ingredients (flour through coffee) and beat until smooth. Pour into a greased and floured 13x9x2 inch baking pan.
• Bake at 325 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
• Cut into triangles; serve warm or at room temperature with Key Lime Curd and whipped cream. Garnish, if desired.
• Key Lime Curd: Combine sugar, butter, lime juice and rind in a heavy saucepan. Cook over medium heat, stirring constantly, until butter melts. Gradually stir one-fourth of mixture into eggs; add to remaining hot mixture, stirring constantly.
• Cook over low heat, stirring constantly, 10 minutes or until lime mixture thickens and coats a spoon.
• Remove from heat; cool. Cover and chill at least 2 hours. Yield: 3 cups.

KAHLUA GINGERBREAD PEOPLE WITH KAHLUA ICING

Steps:

• Cream shortening, butter, and sugar together.
• Beat in egg until fluffy.
• Stir in molasses and Kahlua.
• Add dry ingredients to creamed mixture and blend well.
• Cover and chill for at least 2 hours but preferably overnight.
• Roll out to 3/8 inch, on a well floured surface, a portion at a time.
• Keep remaining dough chilled.
• Cut with cookie cutter and place on lightly greased cookie sheet.
• Bake at 350 degrees for 8 minutes.
• Let stand for 1 minute to firm.
• Decorate with Kahlua Icing.
• For icing combine all ingredients and tint with food coloring if desired.
• Pipe icing as desired.
• to make icing spreadable add 1 or 2 tsp more Kahlua.

GINGERBREAD SCONES

Steps:

• Heat the oven to 425 degrees F.
• Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
• Mix dry ingredients in a large bowl.
• Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
• Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
• Turn out dough onto a lightly floured surface and give 10-12 kneads.
• Cut dough in half.
• Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
• Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
• Bake about 10 minutes or until medium brown.
• Do not overbake.
• Cool loosely wrapped in a cloth on a wire rack.
• Makes 12 to 16 scones.