This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 1

5 Recipes for

5 American Holidays

Halloween ● Thanksgiving ● Christmas

Valentine ’s Day ● 4t h of July 1

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 2

Jack O’s Jell-O Shots

You can make these Jell-O shots as “hard” or as “virgin” as you like. To make these treats for little ones, just substitute ginger ale for the vodka.

Ingredients

10 or 20 clementines (depending on the size of plastic cups you’ll be using)

1 3oz (85g) box of Jell-O gelatin 1 cup (240 ml) boiling water Plastic souffle cups: 10 2 oz cups (60ml) or 20 de 1 oz cups (30ml)

For the alcoholic version: 3 fl oz (90 ml) cold water et 5 fl oz (150 ml) vodka For the “virgin” version: 1 cup (240 ml) cold water OR use the alcoholic measurements but

substitute ginger ale for the vodka.

Directions

1/ Cut off the top of your clementine according to the width of the souffle cup. Shave a little off the bottom as well so that the fruit doesn’t roll.

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 3

2/ Carve out your clementine with a small spoon and rinse out the inside so as to remove any

stickiness.

3/ Using a small knife, carve a jack-o-lantern face.

4/ In a large bowl, mix the Jell-O mix with the boiling water. Stir well.

5/ Alcoholic Version: Add cold water and vodka and mix.

Virgin Version: Add cold water or water and ginger ale and mix.

6/ Carefully pour the mixture into the plastic souffle cups and let cool.

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 4

CANADA DRY GINGER ALE

12fl oz / 355ml

Refreshingly crisp.

7/ Place the shots in your refrigerator until the Jell-O sets (approx. 4 hours).

8/ Insert the Jell-O shot into the clementine Jack-O-Lanterns just before serving.

The overconsumption of alcoholic products is harmful to your health.

Jell-O shots are to be enjoyed responsibly by adults!

> Useful Links for our online American Grocery Store< www.MyAmericanMarket.com

JELL-O GELATIN DESSERT 3oz / 85g

Many flavors

SOUFLLE CUPS FOR JELL-O SHOTS

20 cups de 60ml / 2oz

SMALL SOUFFLE CUPS FOR JELL-O SHOTS

20 cups de 30ml / 1oz

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 5

Thanksgiving Turkey Treats

Ingredients

1 pack of Oreo cookies (2 cookies per turkey)

1 bag of Reese’s mini peanut butter cups (1 cup per turkey) 1 bag of Whoppers (1 Whoppers per turkey)

1 bag of Candy Corn (approx. 8 candy corns per turkey) 1 container of chocolate frosting 1 container of vanilla or cream cheese frosting

Toothpick

Directions 1/ Place Oreo Cookie as base and place a dab of chocolate frosting on top to attach mini peanut

butter cup.

2/ Place a dab of chocolate frosting on top of the peanut butter cup to attach the malted milk ball for the head.

3/ Place candy corn in the edge of the second Oreo cookie (tail).

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 6

BETTY CROCKER FROSTING 16oz / 453g

Creamy frosting for cakes and cupcakes . Once opened will keep for

30 days in the refrigerator. Peut se conserver 30 jours au frigo.

4/ Place a dab of chocolate frosting on the widest part of mini peanut butter cup and attach to

Oreo (tail).

5/ Break off the white tip of a candy corn and dip in chocolate frosting and place on malted milk ball for the beak.

6/ Use toothpick with icing to add eyes and feet.

7/ Your turkey is complete!

> Useful Links for our online American Grocery Store < www.MyAmericanMarket.com

HERSHEY'S WHOPPERS MALTED MILK BALLS(x2)

1.85oz / 52g Crispy malted milk balls

dipped in rich milk chocolate.

REESE’S MINIATURE PEANUT BUTTER CUPS 5.3oz / 150g

Same creamy, peanut buttery filling and rich milk

chocolate cup in a bite-size version!

CANDY CORN 11oz / 311g

It may be the Halloween candy par excellence. But it’s soft, and chewy texture and honey flavor make it a

year-round favorite.

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 7

Double Chocolate Gingerbread Cupcakes with Vanilla Bean Cream Cheese Frosting

Ingredients for cupcakes

2 ¼ cups flour ¾ cup cocoa powder

1 ½ teaspoon baking soda 1 teaspoon instant coffee/espresso

2 ½ teaspoons ginger 1 teaspoon cinnamon ½ teaspoon ground cloves

Pinch of nutmeg Pinch of salt

½ cup butter, softened ½ cup firmly packed brown sugar 1 cup molasses

2 eggs ½ cup chocolate chips (optional)

¾ cup boiling water

**In a pinch, you can also use Betty Crocker gingerbread mix.

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 8

Directions

1/ Preheat oven to 350° F/180° C. Line 2 muffin tins with cupcake liners.

2/ Mix flour, cocoa powder, baking soda, coffee/espresso, ginger, cinnamon, cloves, salt and nutmeg in medium bowl; set aside.

3/ Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed

until well-mixed.

4/ Add eggs one at a time and beat well after each addition.

5/ Add flour mixture alternately with boiling water, beating on low speed after each addition until

smooth. Stir in chocolate chips.

6/ Fill cupcake liners 2/3 full.

7/ Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.

8/ Let cool in tins about 5 minutes. Remove from tins; cool completely on wire rack.

Ingredients for frosting

12 oz. cream cheese or St Moret, softened

4 oz. butter, softened

5 cups icing/powdered sugar ½ vanilla bean or 1 teaspoon vanilla extract

¼ cup milk

**You can substitute Betty Crocker cream cheese frosting or Better Crocker spray white frosting for this homemade frosting.

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 9

BETTY CROCKER GINGERBREAD MIX

14.5oz / 411g Just add water, an egg and oil.

A&H BAKING SODA BICARBONATE DE SOUDE

16oz / 454g The must-have for your baking

needs !

GRANDMA'S MOLASSES 12 fl oz / 355ml

Made from 100% pure,

natural sugarcane juices.

DARK BROWN SUGAR 32oz / 907g

Made with more molasses than

its light counterpart and will

add a deeper, caramel flavor.

BETTY CROCKER NAPPAGE 16oz / 453g

Buttercream-flavored spray frosting.

4 decorating tips included.

VANILLA FROSTING 16oz / 453g

Creamy vanilla frosting. Once

opened will keep in your

refrigerator for 30 days.

Directions for frosting

1/ Bring butter and cream cheese to room temperature by letting them sit out for about an hour.

2/ Beat cream cheese and butter in a large bowl with electric mixer on medium speed until smooth with no visible lumps. Alternate adding sugar and milk until frosting is of good spreading

consistency.

3/ Using the point of a sharp knife, slit the vanilla bean lengthwise and remove seeds. Add to frosting and stir until well-combined. Use an offset spatula to spread frosting on cupcakes.

4/ Decorate the cupcakes with Christmas fancy!

> Useful Links to our online Grocery Store< www.MyAmericanMarket.com

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 10

Lover’s Valentine’s Day Cupcakes

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cup granulated sugar 3 eggs

2 tsp baking powder

1/2 tsp baking soda

The seeds from half a vanilla bean (or 1 tsp vanilla extract)

1/4 tsp salt 2 1/2 cup flour

1 1/3 cup whole milk

Red food coloring

**If the love is there, but the time isn’t, you can always use Betty Crocker cake mixes (white or vanilla for the outside and strawberry for the heart).

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 11

Directions

1/ Pre-heat the oven to 350°F / 175°C. Line 24 muffin cups with paper liners.

2/ Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. 3/ Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl

so everything gets well combined.

4/ Add the baking soda, baking powder, salt, and vanilla and mix until the batter is smooth. 5/ Finally, alternate between the flour and milk, beating on med-high speed until the batter is light

and creamy.

6/ Pour a little more than 1/3 of the batter (about a cup and a half) into a smaller bowl.

7/ Add red food coloring until you get the desired pink or red color. 8/ Pour the batter into a non-stick (or lightly greased) 8×8 baking pan and bake for about 20

minutes until the edges of the cake start to turn golden brown and a toothpick inserted into the center of the cake comes out clean.

9/ Allow to cool completely. Once the cake is cool, loosen the edges away from the pan with a

knife and then invert the pan onto a cutting board. 10/ Use a very small heart-shaped cookie cutter to cut out a dozen cake hearts that are small

enough to fit into an average-sized cupcake pan.

11/ Spoon two heaping tablespoons of the remaining batter into paper-lined cupcake tins, so they’re about half-full. Put one heart into each tin and press it point down into the batter.

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 12

BETTY CROCKER WHITE CAKE MIX

18.25oz / 517g Supermoist. Super easy.

BETTY CROCKER SPRAY CUPCAKE ICING

IN PINK 16oz / 453g

Will decorate 12 large cupcakes or 24 small. 4 decorating tips included.

BETTY CROCKER PREPARATION GATEAU A LA FRAISE

18.25oz / 517g Super moist. Super Easy.

Super delicious!

12/ It is VERY important to keep all the hearts facing forward in the pan!!!

13/ Cover with another teaspoon of batter and bake for 24 minutes. Allow the cupcakes to cool

before frosting. 14/ Here’s where it gets a bit tricky. When you take the cupcakes out of the pan you need to put them on the rack in the same direction. You must keep the cupcakes facing forward so you get the right cross-section of the heart when you cut or bite into the cupcake (to get the full heart

effect).

16/ Use pink spray frosting for a romantic touch. And then decorate the cupcakes with heart candy or another candy that can also face forward so you know which way to cut the cupcake in order to see the heart shape inside. If you cut the heart in the wrong direction you just get a

rectangle shape—not very romantic!

> Useful Links to our online Grocery Store< www.MyAmericanMarket.com

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 13

4th of July Flag Fruit Cake

Ingredients

1 cup butter, softened 2 cups sugar

3 eggs, separated 1 tsp. vanilla extract

2 tsp. almond extract 3 cups cake flour, sifted

1 Tbsp. baking powder ½ tsp. salt 1 cup milk

You can use also use box of white cake mix to save time and hassle, but this recipe is not difficult, and the moistness and slight almond flavor are delicious!

This e-cookbook is a free gift from www.AmericanCommunityInFrance.com 14

Directions

1/ Cream butter with the sugar several minutes until light and fluffy.

2/ Add the yolks of the eggs, one at a time, beating well with each addition. Add the vanilla and

almond extracts. Blend well.

3/ Sift the cake flour with the baking powder and salt and add alternately to the creamed mixture with the milk, beginning and ending with the flour mixture.

4/ Beat the egg whites until stiff and fold into the batter.

5/ Spread batter into a greased and floured 9 x 13 inch sheet cake pan and bake in a preheated

350° oven for about 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6/ Cool cake on a rack a few minutes and turn out of pan. Allow the cake to cool completely before decorating.

Decorating

You can use creme de fleurette with the addition of a little sugar and some fixe-chantilly (both of which you can find in the any French supermarket) to help it hold its shape. Or you can use vanilla

or cream cheese icing. Spread evenly over cake, then add blueberries and sliced strawberries to make the flag as shown. Keep refrigerated until you bring it out to serve.

> Useful Links to our online Grocery Store< www.MyAmericanMarket.com

BETTY CROCKER YELLOW CAKE MIX

18.25oz / 517g Super moist. Super

delicious !

CLABBER GIRL BAKING POWDER

LEVURE AMERICAINE 8.1oz / 230g

The leading American baking powder.

BETTY CROCKER CREAM CHEESE FROSTING

16oz / 453g Rich & creamy.