Holiday Flavors return to Immaculate Baking Company

Submitted by Immaculate Baking Company, headquartered in Flat Rock NC This issue of The Creative Cookie is truly a collaborative and experimental venture. Sometimes, a consumer will ask if something is possible, and since we love a challenge, we'll try anything. Here's a collection of holiday ideas and adventures.                   Gingerbread and Chocolate Peppermint Cookie Dough are back in stores and flying off the shelves again this season. Can't find them? Ask your favorite dairy manager. Carolyn from NY asked if you can roll out our gingerbread spice dough to make gingerbread boys and girls. Indeed, you can, though they will bake up faster than the directions for the regular cookies. Be vigilant and don't let any little gingerbread men escape. Like Carolyn, Dorothea from NJ was thinking outside the box with her gingerbread as well. She asked about using it to make a Gingerbread House. And two of us stepped up for that adventure: good-enough mom and perfectionist mom. Read about their adventures here. Immaculate Baking Holiday cookies take the stress out of holiday cookie swaps too.
Fruit turnovers - a great idea for Immaculate Baking crescent rolls from Gerry in North Carolina "Use four crescent roll triangles to make a rectangle for each turnover. The first thing you need to do is seal all of the edges. Put a nice big spoonful of Apple (could be cherry or peach) pie filling in the lower middle of one rectangle, fold the top part over and use a fork to crimp the edges. Cut a slit, so the pie filling can steam and bake until golden brown. I make an icing with powdered sugar, milk (I use Rice milk) and vanilla and drizzle this over the hot turnovers."		If all of these ideas are a bit too adventurous for you, try this easy tip from Michael in Texas - add raisins to cinnamon rolls. Unroll, lay out some raisins, re-roll, bake, frost. Yum. Cheers and good wishes to our departing interns, Krista and Jessica . . . we'll miss you!