May Day goes back to Roman Times as a festival of flowers in honor of the Goddess Flora with offerings of flowers, dancing, ringing bells etc. The May Pole was erected the night before when the men would strip down a birch tree and plant it on the ground. Long ribbons were tied to the pole and each dancer would hold onto a ribbon while dancing around the May Pole.

May Day was one of my favorites when I was a little girl, I ran around the neighborhood with little baskets filled with treats to give secretly to friends and neighbors. It was customary to leave the basket on the door step of a neighbor or friend and run away. If the friend caught you before you got away you must give them a kiss. Thank heavens I never got caught, but so much fun.
Attached are some May Day Recipes that I thought all could have fun with.

 May Day Baskets

May Day Basket Cupcakes

1 box of Betty Crocker Super Moist yellow cake mix, Water, oil and eggs called for on the cake mix box.
1 container (1 lb) Betty Crocker Rich & Creamy frosting (any flavor)
Red and Blue berry twist licorice
Assorted small candies or jelly beans.
(see attached picture how to make them)
Heat oven to 350 degrees. Place paper baking cup in each of 24 regular size muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among muffin cups.
2. Bake 21-26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to wire rack. Cool Completely, about 30 minutes.
3. Spread frosting over cupcakes. Make basket handles with licorice. Decorate with candies. Store loosely covered at room temperature.

Vanilla Mint Drop Chip Cookies Ingredients:

1 1/4 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
6 Tbs. granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups Wilton Mint Drops
Preheat oven to 350 degrees F. Line two baking sheets with Silpat Perfect cookie baking Mats or parchment paper
Sift together flour, baking soda and salt in a small bowl and set aside.
Cream together butter, brown sugar and granulated sugar in a mixing bowl on medium speed for about 2 minutes. Scrape down sides of bowl.
Add egg and vanilla and beat on low speed until mixed.
Slowly add the flour mixture and beat on low speed just until blended. Switch to a spatula or wooden spoon and sir in Mint Drops..
Use a small cookie scoop or tablespoons to drop batter onto prepared baking sheets.
Bake cookies, 1 sheet at a time, until edges of cookies are just turning golden, about 10 minutes. Remove from oven and let stand on cookie sheet for 1 minute before transferring to a wire rack to cool completely.

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