![\"oscar's](\"http:\/\/singaporesupermarketrecipes.com\/wp-content\/uploads\/2012\/11\/oscars-cafe-terrace-christmas-buffet-menu.jpg\" "\\"oscar's")
<\/a><\/p>\nChristmas Eve Lunch @ Oscar’s<\/strong><\/p>\n Appetizer Soup of the Day FROM OUR PASTRY KITCHEN &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&<\/p>\n Chrsitmas Eve Dinner @ Oscar’s<\/strong> Cold Delicacies Selection of International Cheese SWEET CHRISTMAS GOODIES BY CONRAD PASTRY TEAM <\/p>\n &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&<\/p>\n Chrsitmas Day Brunch @ Oscar’s<\/strong> Selection of International Cheese SWEET CHRISTMAS GOODIES BY CONRAD PASTRY TEAM &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&<\/p>\n Chrsitmas Day Dinner @ Oscar’s<\/strong> Cold Delicacies Selection of International Cheese SWEET CHRISTMAS GOODIES BY CONRAD PASTRY TEAM CHRISTMAS BUFFET MENU SINGAPORE 2012 – CONRAD HOTEL OSCAR’S CAFE & TERRACE CHRISTMAS MENU<\/strong><\/p>\n Location : Oscar’s Cafe & Terrace 2 Temasek Boulevard Lobby Level Conrad Centennial Singapore<\/em><\/p>\n Tel: 64327481<\/em><\/p>\n For latest news on restaurants, supermarkets, food fairs, or simply check out some of my simple recipe ideas & reviews, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more details.<\/p>\n Cheers,<\/p>\n Dawn<\/p>\n","protected":false},"excerpt":{"rendered":" Hi there Oscar’s Cafe & Terrace Conrad Hotel’s Christmas Festive Menu \ud83d\ude42 Christmas Eve Lunch @ Oscar’s Appetizer Sous Vide Salmon with Onion and Ginger Sauce Pan-seared Scallop with Carrot Puree and Balsamic Port Wine Reduction Smoked Duck Breast with Kumquat Chutney Sesamee Tuna Tataki with Shoyu Jelly, Lemon Zest and Wasibi Ebiko Grilled Portobello … Continue reading CHRISTMAS BUFFET MENU SINGAPORE 2012 – CONRAD HOTEL OSCAR’S CAFE & TERRACE CHRISTMAS MENU<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[576,552],"tags":[4668,4665,4666,4683,4667,4669],"_links":{"self":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/12716"}],"collection":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/comments?post=12716"}],"version-history":[{"count":3,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/12716\/revisions"}],"predecessor-version":[{"id":12730,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/12716\/revisions\/12730"}],"wp:attachment":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/media?parent=12716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/categories?post=12716"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/tags?post=12716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSous Vide Salmon with Onion and Ginger Sauce
\nPan-seared Scallop with Carrot Puree
\nand Balsamic Port Wine Reduction
\nSmoked Duck Breast with Kumquat Chutney
\nSesamee Tuna Tataki with Shoyu Jelly, Lemon Zest
\nand Wasibi Ebiko
\nGrilled Portobello Mushroom with Lemon Thyme Scented Oil
\nPotato Mousse with Sour Cream and Bacon<\/p>\n
\nSeafood on Ice
\nHalf Shell Mussels, Slipper Lobster, Prawns, Red Claw
\nFlower Crab, Meat Crab, Sri Lanka Crab
\nOyster Bar (Dinner Only)
\nFreshly Shucked Oyster from Ireland, France
\nand Many Many More Oysters
\nCondiments
\nLime Mayonnaise, Cocktail Sauce,
\nThai Chili Dipping, Red Wine Vinegar with Shallot, Lemon and
\nTabasco
\nJapanese Fare
\nJapanese Nigiri and Maki Sushi, Soya \/ Ginger \/ Wasabi
\nSashimi Style Cut Salmon, Kobia, Maguro, Swordfish and Others
\nConrad Salad Bar
\nSelection Dressings, Olive Oils and Vinegars with Condiments
\nCaesar Salad
\nCrispy Romaine Lettuce Prepared Freshly in Whole Parmesan
\ncomes with Saut\u00e9ed Mushroom, Foccacia Croutons, Eggs,
\nAnchovies
\nSelection of International Cheese
\ncomes with Dried Fruits, Nuts and Crackers and Vegetable
\nCrudit\u00e9s
\n\u2018Live\u2019 Station
\nMix Seafood Souffle with Leek and Celeriac Remoulade<\/p>\n
\nRoasted Pumpkin Soup with Garlic Croutons
\nButternut Squash Bisque
\nCarving of the Day
\nHoney Glazed Turkey with Cranberry Sauce
\nand Chestnut Stuffing
\nAsian Hot
\nNyonya Pineapple Prawn
\nSeafood Taufu with Xue Chai
\nFour Treasure Braised Fish Cube
\nClaypot Chicken with Mushroom and Ginger
\nDeep-fried Crispy Pork Char Siew
\nFried Beef Cube with Sweet Pea and Garlic
\nGreen Vegetables with Superior Stock
\nFried Rice with Minced Pork and Pickled Lettuce
\nFried Mee Sua \u2018Yu Xiang\u2019 Style
\nSteamed Fragrant Rice
\nNoodle Bar @ Terrace
\nLaksa, Wonton Noodle, Prawn Noodle, Bak Kuh Teh,
\nSliced Fish Noodle, Tom Yum
\nIndian Corner
\nSaada Chawal (Fragrant Basmathi Rice)
\nPalak Paneer (Cottage Cheese with Curried Spinach)
\nBaingun Mutter (Eggplants and Green Peas cooked in Spiced Gravy)
\nButter Chicken (Chicken Cube in Butter Gravy)
\nYellow Dal Tadka (no onion, no garlic)
\nInternational Cuisine
\nBraised Veal Cheek in Mushroom Ragout
\nGarlic Herb Roasted Pumpkin Wedge
\nOven-baked Chicken with Jus
\nSteamed Fish with Vegetables and Horseradish
\nBrussels Sprout and Carrot
\nSpinach Tortellini with Mozzarella, Tomato Confit and Basil Pesto
\nSweet Corn Idaho Potato Mash<\/p>\n
\nChocolate Royal Hazelnut Crunch
\nChocolate and Vanilla Ivory Buche De Noel
\nCoffee Machiato Caramel Cripsy Pearl Log Cake
\nChocolate Pecan Pie
\nMacadamia and Chocolate Brownies
\nPumpkin and Cinnamon Pie
\nTraditional American Raisin and Apple Pie
\nSweet Potato Pie
\nBlueberry Crumble
\nUpside Down Hawaiian Pineapple Cake
\nNyonya Kueh
\n\u2018Live\u2019 Station
\nFreshly Made Waffles with Condiments
\nFresh Strawberry Meringue Chantilly
\nHot Dessert
\nHot Cheng T\u2019ng
\nGlazed Honey-baked Apple Stuffed with Raisin Custard
\nIce-Cream Station
\nwith Sugared Nuts and Chopped Chocolate Nuggets
\nFruits
\nExotic Whole Fruit Display and Cut Cubes Served
\nwith Condiments
\nCookies
\nAssorted Cookies Jar and Meringues<\/p>\n
\n24 December 2012<\/strong><\/p>\n
\nPoached Prawn with Mango Chilli Salsa
\nPan-seared Hokkaido Scallop with Carrot and Ginger Puree and Balsamic
\nPeppered Seared Tuna Tataki with Yuzu Gelee and Wasabi Ebiko
\nSelection of Cooked And Smoked Ham With Condiments
\n\u201cIberico\u201d Spanish Ham Thinly Sliced
\nBlack Forest Ham, Cooked Full Muscle Ham,
\nProsciutto Ham, White Hungarian Salami
\nSmoked and Home Cured Salmon
\nEspresso Cured Lax with Manuka Honey Cream,
\nOrange Lime and Coriander Marinated Salmon with Mango Salsa,
\nSmoked Salmon with Brandy and Shrimp Bouillon Whipped Cream
\nDuck
\nDuck Rillette
\nDuck Terrine with Green Peppercorn
\nSmoked Duck Breast with Thyme Pear Puree
\nSeafood on Ice
\nHalf Shell Mussels, Slipper Lobster, Prawns, Red Claw
\nBoston Lobster, Flower Crab, Meat Crab,
\nSri Lanka Crab, Half Shell Scallop
\nOyster Bar
\nFreshly Shucked Oyster from Ireland, France and Many Many More
\nOysters
\nCondiments
\nLime Mayonnaise, Cocktail Sauce,
\nThai Chili Dipping, Red Wine Vinegar with Shallot, Lemon and Tabasco
\nJapanese Fare
\nJapanese Nigiri and Maki Sushi, Soya \/ Ginger \/ Wasabi
\nSashimi Style Cut Salmon, Cobia, Maguro, Swordfish and Others
\nConrad Salad Bar
\nSelection Dressings, Olive Oils & Vinegars
\nwith Condiments
\nCaesar Salad
\nCrispy Romaine Lettuce Prepared Freshly in Whole Parmesan
\ncomes with Saut\u00e9ed Mushroom, Foccacia Croutons, Eggs, Anchovies<\/p>\n
\ncomes with Dried Fruits, Nuts & Crackers and Vegetable Crudit\u00e9s
\nHouse Baked Bread Selection
\nSoup of the Day
\nLobster Bisque
\nRoasted Pumpkin Bisque with Garlic Croutons
\nLive Station
\nPan-fried Goose Liver with Truffle Honey Drizzle
\nCarving
\nRoast Turkey
\nStuffing, Cranberry Sauce and Port Wine Jus
\nCarrots and Brussels Sprouts
\nGammon Ham
\nPineapple Sauce, Roasted Potato Wedges
\nSlow Roasted Prime Rib
\nRed Wine Gravy and Selection ff Mustards and Chutneys
\nIdaho Potato Mash
\nBaked Salmon
\nCherry Tomato Salsa Asparagus and Dill Cream
\nLive Station
\nPan-fried Goose Liver with Truffle Honey Drizzle
\nHot Selections
\nLamb Osso Bucco
\nChicken Roulade Wrapped with Bacon in Thyme Sauce
\nMixed Seafood Penne with Fresh Herbs
\nWok-fried Sliced Beef with Ginger, Onion and Bean Sprout
\nHong Kong Kai Lan with Assorted Mushroom
\nBraised Ee Fu Noodle with Enoki and Yellow Chives
\nSteamed Codfish in Hong Kong Style
\nWok-fried Tiger Prawn with Herb Gravy
\nSlipper Lobster with Creamy Mustard Sauce
\nXO Seafood Fried Rice<\/p>\n
\nChocolate and Vanilla Ivory Buche De Noel
\nCoffee Machiato Caramel Cripsy Pearl Log Cake
\nSanta Surprise Tiramisu Amarena Royal Crunch Gateau De Noel
\nChocolate Orange Truffle Mini Log Gateau
\nRaspberry Yuzu Mini Log Gateau
\nIvory Chocolate Rum Mango Tropical Mousse Mini Log Gateau
\nChocolate Royal Hazelnut Crunch
\nChristmas Fruit Cake
\nChocolate Mandarin Brioche
\nCranberry and Ginger Spiced Gugelhopft
\nChristmas Stollen
\nMixed Nuts Tarts with Pistachio Whipped Cream
\nSanta Pound Cakes, Cream Cheese and Prune, Chocolate Cranberry,
\nPain De Gene Anis and Candied Strawberries
\nAmarreto Tiramisu
\nWhite Chocolate Mousse with Berry Jelly
\nRaspberry and Blackberry Tart
\nRhubarb Chocolate Tartlet with Chantilly Lime Cream
\nPetit Pots of Poached Fresh Berries in Brandy, Strawberry,
\nCherries, Raspberry
\nChocolates Fondue
\nIvory Orange, Tanavira Cointreau, Green Tea Sake Araguani Dark, Pernot
\nAnis Manjaris Ganache
\nHot Dessert
\nBaked Apples Stuffed and Raisin Cream Cheese
\nServed With Rum Vanilla Sauce
\nAlbinao Chocolate Orange Candied Brioche Butter Pudding
\nLive Station
\nIce Cream and Freshly Baked Waffles with Condiments
\nWhiskey Chocolate Fondant
\nConrad Home-Made Christmas Goodies Counter
\nGingerbread Tree and Star Lollipop
\nGingerbread Girl and Boy
\nCandied Gingerbread Coins, Swiss Basler Leckerlis
\nSpiced Coconut Macadamia Cookies, Cinnamon Stars
\nand many many more\u2026..<\/p>\n
\n25 December 2012<\/strong>
\nCold Delicacies
\nPoached Prawn with Mango Chilli Salsa
\nPan Seared Hokkaido Scallop with Carrot and Ginger Puree and Balsamic
\nPeppered Seared Tuna Tataki with Yuzu Gelee and Wasabi Ebiko
\nSelection of Cooked and Smoked Ham with Condiments
\n\u201cIberico\u201d Spanish Ham Thinly Sliced
\nBlack Forest Ham, Cooked Full Muscle Ham, Prosciutto Ham,
\nWhite Hungarian Salami
\nSmoked and Home Cured Salmon
\nEspresso Cured Lax with Manuka Honey Cream, Orange Lime and
\nCoriander Marinated Salmon with Mango Salsa, Classic Smoked Salmon
\nwith Brandy and Shrimp Bouillon Whipped Cream
\nDuck
\nDuck Rillette
\nDuck Terrine with Green Peppercorn
\nSmoked Duck Breast with Thyme Pear Puree
\nSeafood on Ice
\nHalf Shell Mussels, Slipper Lobster, Prawns, Red Claw
\nBoston Lobster, Flower Crab, Meat Crab, Sri Lanka Crab, Half Shell
\nScallop
\nOyster Bar
\nFreshly Shucked Oyster from Ireland, France and Many Many More
\nOysters
\nCondiments
\nLime Mayonnaise, Cocktail Sauce,
\nThai Chili Dipping, Red Wine Vinegar with Shallot, Lemon and Tabasco
\nJapanese Fare
\nJapanese Nigiri and Maki Sushi, Soya \/ Ginger \/ Wasabi
\nSashimi Style Cut Salmon, Cobia, Maguro, Swordfish and Others
\nConrad Salad Bar
\nSelection Dressings, Olive Oils & Vinegar\u2019s
\nWith Condiments
\nCaesar Salad
\nCrispy Romaine Lettuce Prepared Freshly in Whole Parmesan
\ncomes with Saut\u00e9ed Mushroom, Foccacia Croutons, Eggs, Anchovies<\/p>\n
\ncomes with Dried Fruits, Nuts and Crackers and Vegetable Crudit\u00e9s
\nHouse Baked Bread Selection
\nSoup of the Day
\nLobster Bisque
\nRoasted Pumpkin Bisque with Garlic Croutons
\nLive Station
\nPan-fried Goose Liver with Truffle Honey Drizzle
\nCarving
\nRoast Turkey
\nStuffing, Cranberry Sauce and Port Wine Jus
\nCarrots and Brussels sprouts
\nGammon Ham
\nPineapple Sauce, Roasted Potato Wedges
\nSlow Roasted Prime Rib
\nRed Wine Gravy and Selection of Mustard and Chutneys
\nIdaho Potato Mash
\nBaked Salmon
\nCherry Tomato Salsa Asparagus and Dill Cream
\nLive Station
\nPan-fried Goose Liver with Truffle Honey Drizzle
\nHot Selections
\nLamb Osso Bucco
\nChicken Roulade Wrapped with Bacon in Thyme Sauce
\nMixed Seafood Penne with Fresh Herbs
\nWok-Fried Sliced Beef with Ginger, onion and bean sprout
\nHong Kong Kai Lan with Assorted Mushroom
\nBraised Ee Fu Noodle with Enoki and yellow chives
\nSteamed Cod Fish in Hong Kong Style
\nWok-fried Tiger Prawn with Herb Gravy
\nSlipper Lobster with Creamy Mustard Sauce
\nXO Seafood Fried Rice<\/p>\n
\nChocolate and Vanilla Ivory Buche De Noel
\nCoffee Machiato Caramel Cripsy Pearl Log Cake
\nSanta Surprise Tiramisu Amarena Royal Crunch Gateau De Noel
\nChocolate Orange Truffle Mini Log Gateau
\nRaspberry Yuzu Mini Log Gateau
\nIvory Chocolate Rum Mango Tropical Mousse Mini Log Gateau
\nChocolate Royal Hazelnut
\nChristmas Fruit Cake
\nChocolate mandarin Brioche
\nCranberry and Ginger Spiced Gugelhopft
\nChristmas Stollen
\nMixed Nuts Tarts with Pistachio Whipped Cream
\nSanta Pound Cakes, Cream Cheese and Prune, Chocolate Cranberry,
\nPain De Gene Anis and Candied Strawberries
\nAmarreto Tiramisu
\nWhite Chocolate Mousse with Berry Jelly
\nRaspberry and Blackberry Tart
\nRhubarb Chocolate Tartlet with Chantilly Lime Cream
\nPetit Pots of Poached Fresh Berries in Brandy, Strawberry,
\nCherries, Raspberry
\nChocolates Fondue
\nIvory Orange, Tanavira Cointreau, Green Tea Sake Araguani Dark, Pernot
\nAnis Manjaris Ganache
\nHot Dessert
\nBaked Apples Stuffed and Raisin Cream Cheese
\nServed With Rum Vanilla Sauce
\nAlbinao Chocolate Orange Candied Brioche Butter Pudding
\nLive Station
\nIce Cream and Freshly Baked Waffles with Condiments
\nWhiskey Chocolate Fondant
\nConrad Home-Made Christmas Goodies Counter
\nGingerbread Tree and Star Lollipop
\nGingerbread Girl and Boy
\nCandied Gingerbread Coins, Swiss Basler Leckerlis
\nSpiced Coconut Macadamia Cookies, Cinnamon Stars
\nand many many more\u2026..
\nBreakfast Bakeries<\/p>\n
\n25 December 2012<\/strong><\/p>\n
\nPoached Prawn with Mango Chilli Salsa
\nPan-seared Hokkaido Scallop with Carrot and Ginger Puree and Balsamic
\nPeppered Seared Tuna Tataki with Yuzu Gelee and Wasabi Ebiko
\nSelection of Cooked And Smoked Ham With Condiments
\n\u201cIberico\u201d Spanish Ham Thinly Sliced
\nBlack Forest Ham, Cooked Full Muscle Ham,
\nProsciutto Ham, White Hungarian Salami
\nSmoked and Home Cured Salmon
\nEspresso Cured Lax with Manuka Honey Cream,
\nOrange Lime and Coriander Marinated Salmon with Mango Salsa,
\nSmoked Salmon with Brandy and Shrimp Bouillon Whipped Cream
\nDuck
\nDuck Rillette
\nDuck Terrine with Green Peppercorn
\nSmoked Duck Breast with Thyme Pear Puree
\nSeafood on Ice
\nHalf Shell Mussels, Slipper Lobster, Prawns, Red Claw
\nBoston Lobster, Flower Crab, Meat Crab,
\nSri Lanka Crab, Half Shell Scallop
\nOyster Bar
\nFreshly Shucked Oyster from Ireland, France and Many Many More
\nOysters
\nCondiments
\nLime Mayonnaise, Cocktail Sauce,
\nThai Chili Dipping, Red Wine Vinegar with Shallot, Lemon and Tabasco
\nJapanese Fare
\nJapanese Nigiri and Maki Sushi, Soya \/ Ginger \/ Wasabi
\nSashimi Style Cut Salmon, Cobia, Maguro, Swordfish and Others
\nConrad Salad Bar
\nSelection Dressings, Olive Oils & Vinegars
\nwith Condiments
\nCaesar Salad
\nCrispy Romaine Lettuce Prepared Freshly in Whole Parmesan
\ncomes with Saut\u00e9ed Mushroom, Foccacia Croutons, Eggs, Anchovies<\/p>\n
\ncomes with Dried Fruits, Nuts & Crackers and Vegetable Crudit\u00e9s
\nHouse Baked Bread Selection
\nSoup of the Day
\nLobster Bisque
\nRoasted Pumpkin Bisque with Garlic Croutons
\nLive Station
\nPan-fried Goose Liver with Truffle Honey Drizzle
\nCarving
\nRoast Turkey
\nStuffing, Cranberry Sauce and Port Wine Jus
\nCarrots and Brussels Sprouts
\nGammon Ham
\nPineapple Sauce, Roasted Potato Wedges
\nSlow Roasted Prime Rib
\nRed Wine Gravy and Selection ff Mustards and Chutneys
\nIdaho Potato Mash
\nBaked Salmon
\nCherry Tomato Salsa Asparagus and Dill Cream
\nHot Selections
\nLamb Osso Bucco
\nChicken Roulade Wrapped with Bacon in Thyme Sauce
\nMixed Seafood Penne with Fresh Herbs
\nWok-fried Sliced Beef with Ginger, Onion and Bean Sprout
\nHong Kong Kai Lan with Assorted Mushroom
\nBraised Ee Fu Noodle with Enoki and Yellow Chives
\nSteamed Codfish in Hong Kong Style
\nWok-fried Tiger Prawn with Herb Gravy
\nSlipper Lobster with Creamy Mustard Sauce
\nXO Seafood Fried Rice<\/p>\n
\nChocolate and Vanilla Ivory Buche De Noel
\nCoffee Machiato Caramel Cripsy Pearl Log Cake
\nSanta Surprise Tiramisu Amarena Royal Crunch Gateau De Noel
\nChocolate Orange Truffle Mini Log Gateau
\nRaspberry Yuzu Mini Log Gateau
\nIvory Chocolate Rum Mango Tropical Mousse Mini Log Gateau
\nChocolate Royal Hazelnut Crunch
\nChristmas Fruit Cake
\nChocolate Mandarin Brioche
\nCranberry and Ginger Spiced Gugelhopft
\nChristmas Stollen
\nMixed Nuts Tarts with Pistachio Whipped Cream
\nSanta Pound Cakes, Cream Cheese and Prune, Chocolate Cranberry,
\nPain De Gene Anis and Candied Strawberries
\nAmarreto Tiramisu
\nWhite Chocolate Mousse with Berry Jelly
\nRaspberry and Blackberry Tart
\nRhubarb Chocolate Tartlet with Chantilly Lime Cream
\nPetit Pots of Poached Fresh Berries in Brandy, Strawberry,
\nCherries, Raspberry
\nChocolates Fondue
\nIvory Orange, Tanavira Cointreau, Green Tea Sake Araguani Dark, Pernot
\nAnis Manjaris Ganache
\nHot Dessert
\nBaked Apples Stuffed and Raisin Cream Cheese
\nServed With Rum Vanilla Sauce
\nAlbinao Chocolate Orange Candied Brioche Butter Pudding
\nLive Station
\nIce Cream and Freshly Baked Waffles with Condiments
\nWhiskey Chocolate Fondant
\nConrad Home-Made Christmas Goodies Counter
\nGingerbread Tree and Star Lollipop
\nGingerbread Girl and Boy
\nCandied Gingerbread Coins, Swiss Basler Leckerlis
\nSpiced Coconut Macadamia Cookies, Cinnamon Stars
\nand many many more\u2026..<\/p>\n