To create a pomander this holiday season, all you have to do is poke holes all over an orange in any pattern you wish, and then plug the holes with cloves. As the orange dries, it shrinks, and reacts with the cloves to produce a welcoming, Christmas aroma.
Thanks Season with Spice
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Head over to Last Train to Pooksville for a quick tutorial on how to make this easy Bulb Garland. All you need is ribbon and bulbs to make this easy no sew craft.
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What a cute idea. Leave doughnuts for the elves on Christmas Eve (along with Santas cookies and the Rain deer food) These little doughnuts are actually Cheerios decorated with powdered sugar, cinnamon and sugar and icing with sprinkles. 
Thanks Unconfidential Cook
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| Pumpkin Chiffon Pie Recipe |
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Recipe Type: Dessert
- 1/2 cup brown sugar
- 2 envelopes unflavored gelatin
- 4 eggs
- 1 1/4 cup pumpkin
- 1/2 cup coconut flakes
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 cup milk
- 1/3 cup rum
- 1/2 cup sugar
- 1/2 lb gingersnaps
- 1/4 cup melted butter
- Gingerbread pie crust
- Make crumbs of ginger snaps.
- Measure out 1 2/3 cups of crumbs.
- Mix with melted butter and press into 9 inch pie pan. Set aside.
- Mix brown sugar, gelatin salt and spices in heavy sauce pan.
- Stir in milk, egg yolks and pumpkin. Mix well.
- Cook over low heat, stirring frequently for about 10 minutes or until mixture begins to bubble and gelatin is dissolved.
- Let cool to room temperature, then stir in rum.
- Chill in refrigerator until mixture thickens enough to mound slightly when dropped by spoonful.
- Beat egg whites until stiff, beat in sugar, a little at a time then beat until smooth.
- Fold egg white mixture into pumpkin mixture.
- Ladle into crust and chill until firm. (2 hours)
- Toast coconut flakes by spreading on cookie sheet and baking at 350 for 5-10 minutes until brown. (stir 1/2 way through baking)
- Sprinkle coconut over top of pie before serving.
2.1.7
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