Christmas Page
Put the butter, treacle, or (golden syrup)& water into pan & heat gently until the butter has
melted.
Sift dry ingredients together.
Pour melted mixture on to the dry mixtureand beat until thoroughly mixed.
Make sure no mixture is left in pan.
Add the lemon rind & eggs.
Beat once again, then pour into lined and papered tin. (7 inch round cake tin).
Bake for 1- to 1 1/4 hours in the centre of a very moderate oven, 350 F Gas 3.
A loaf tin will take this mixture, cooking time just under the hour.
Cool for about 30 mins before taking from tin, then turn out carefully.
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Peace Cake
Submitted by: Alamay Wood
Location: New Zealand
2 cups raw sugar
2 Tbsp. butter
1 tsp. cinnamon
2 cups hot water
1 tsp. ground cloves
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4 cups seeded raisins
1 tsp. baking soda
1 Tbsp. hot water
3 cups flour
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Place sugar, butter, cinnamon, hot water, cloves, & raisins into a saucepan, and boil for 5 minutes,
(after it comes to the boil).
When cool add soda dissolved in the water & flour, and mix well.
Pour into a greased 7 lined 8 inch round tin, and bake at 180 deg c 350 deg F for 1 to 1 1/2 hours.
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All in one Cake
Submitted by: Alamay Wood
Location: New Zealand
1 tamarillo
2 oz butter
1 cup brown sugar
1/2 cup raw sugar
1 Tbsp. honey
1/2 cup chopped dates
1 tsp. golden syrup
1/2 tsp. each of orange essence and pineapple essence
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1 tsp. finly grated lemon rind
1 cup water
1 cup sultanas
2 cups flour
1/2 cup wholemeal flour
2 heaped tsp. baking powder
1/2 cup coconut
3 Tbsp. chopped walnuts 2 eggs or (one if they are large)
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Put peeled and chopped tamarillo, butter, brown sugar & raw sugar, honey, golden syrup,essences. lemon
rind,water, and sultanas into a saucepan & bring to the boil.
Boil for 7 minutes then remove from the heat & stir in dry ingredients.
Then add nuts and fold in beaten egg.
Pour into a deep 6 cup baking dish & bake at 190 c or 375 F for about 45-60 minutes.
Ice with pineapple flavoured icing.
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Soused Oranges
Submitted by: Robin
Location: Springdale, Arkansas
2 c. water
1 c. sugar
1 - 2" cinnamon stick
4 whole allspice
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2/3 c. orange-flavored liqueur
6 oranges, peeled and sliced
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Combine water and sugar, heat...stirring until sugar is dissolved. Add cinnamon stick and allspice. Boil,
uncovered, until reduced to 1 cup. Cool slightly. Add liqueur, mix well. Transfer mix to bowl. Add orange
slices. Cover. Refrigerate 5 hours or overnight. Yield: 6-8 servings.
P.S. You want to slice your oranges thick enough to "hold up". Better the longer it marinates.
I have even added more oranges to liquor after we have eaten all of the initial oranges. Very pretty on
a holiday buffet table. I have been asked for this recipe dozens of times! Recipe came from an old "Gage
Liquor" 1987 complimentary party book (from back when highway 412 was 68 West!)
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EGG NOG FRENCH TOAST
Submitted by: Brian Bilby
Location: Indiana
Ingredients for Apple Cranberry Compote:
4 cups Non alcoholic, Un sweetened cider
1 cup sugar
2 cinnamon sticks or 1/2 teaspoon cinnamon vanilla
1/4 cup orange zest
4 pounds of small tart cooking apples, diced
( pippins, Winesap, or Granny Smith)
1 cup dried cranberries, roughly chopped
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French Toast Ingredients:
16 slices of Bias cut French bread ( cut on an angle)
1 quart egg nog
1/2 cup of Bourbon
Pinch of cinnamon, nutmeg, & cardamom
Butter for cooking
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Method for Apple Cranberry Compote:
1. Place cider, sugar, cinnamon, vanilla, & zest into a 6 quart pan & bring to a low simmer.
2. Add apples & cranberries. Cook for 6minutes.
3.Strain & reserve both the liquid & the apple cranberry mixture, discarding the cinnamon sticks
& vanilla bean if you used the cinnamon stick & the bean.
4. Place the liquid back into the pan & reduce by half - 30 to 40 minutes.
5. Cool & add the apples & cranberries back into this mixture & reserve *Note: This can be
done 2 days ahead & chilled.
Directions for stuffing & cooking toast:
1. In a medium bowl, combine egg nog, Bourbon & spices & mix well.
2. Dip the slices of french bread into seasoned eggnog & fill with 1 to 2 Tablespoons of apple cranberry
compote. Press firmly together & reserve.
3. Place 2 to 3 Tabalesppons of softened butter in a pan over stove & allow to melt & brown slightly.
Place 3 to 4 sandwiches in the pan & cook until desired color is achieved ( about 3 to 4 minutes on
each side over medium heat).
Note: Serve immediately or keep warm in low oven. If desired, you may garnish with powered sugar or whipped
cream.
Serves 8 people ( 2 sandwiches each)!
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CHRISTMAS FRUITCAKE COOKIES
1 c. margarine
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
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1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped
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Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour,
salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir
in remaining ingredients. Batter will be stiff. Drop dough by heaping teaspoonfuls onto lightly greased
cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies
to wire racks and cool completely.
Yield: 7 dozen.
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Gingerbread People
Submitted by : Brian Bilby
Location: Indiana
2 1/2 cups sifted flour
1/2 teaspoon salt
2 teaspoons ginger
1/2 cup of butter or margarine
1/2 cup sugar
1/2 cup molasses
1/2 teaspoon baking soda
1/4 cup hot water
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Icing:
1 cup sifted confectioners sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon heavy cream
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Sift flour with salt and ginger and set aside. Melt butter in large saucepan over low heat, remove from
heat and mix in sugar, then molasses. Dissolve soda in hot water. Add dry ingredients to molasses mixture
alternately with soda water, begin and end with dry ingredients. Chill dough 2 to 3 hours. Preheat oven
to 350 degrees. Roll out dough, a small portion at a time, 1/8 inch thick. Cut with cookie cutter. Handle
dough gently and place on ungreased cookie sheet, about 2 inches apart. Press on any candies you use for
eyes, bake 10 to 12 minutes until lightly browned. Cool 2 to 3 minutes then transfer to wire racks.
Prepare icing, mix sugar, salt and vanilla, add cream a few drops at a time, mixing well after each addition,
until icing is smooth and will hold a shape.
You can make extra icing and tint.
When icing hardens store airtight.
Makes 2 dozen.
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HOLIDAY APPLESAUCE FRUITCAKE
Submitted by : Cookie
2 c. flour
3/4 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
1/2 c. shortening
1 c. sugar
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1 egg
1/2 c. raisins
1/2 c. chopped candied fruit
1/2 c. chopped nuts
1 c. applesauce
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Mix dry ingredients. Cream shortening and sugar. Add egg. Mix. Add dry ingredients alternately with applesauce
and fruit. Finally add nuts. Bake in 9 x 5 x 3-inch loaf pan (greased) at 350 degrees until done. This
cake is used plain or with a warm sauce.
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Coconut Orange Balls
Submitted by : Pat Salter
1-6 ounce can frozen orange juice concentrate
1-12 ounce package vanilla wafers
1-1pound box powered sugar
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1 1/2 cups crushed pecans
1 stick butter (no margarine)
1 package finely grated coconut
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Mix crushed vanilla wafers, sugar and nuts thoroughly. Add undiluted orange juice. Last, add melted butter
and mix again. Form into small balls and roll in coconut. Store in airtight container. Makes about 150
small balls.
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Holiday Sherry Wine Cake
Submitted by : Diana Baker Woodall
1 package white or yellow cake mix
1 package pistachio or vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 cup sherry wine
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1 tsp. nutmeg
3/4 cup chopped walnuts or unsalted pistachios (optional)
Powdered sugar (to garnish top of cake) optional
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Pre-heat oven to 350F degrees. Grease an angel food pan.
Blend all ingredients in an electric mixer(except for nuts)on medium speed for 5 minutes. Fold in walnuts
by hand. Pour batter in prepared pan, and bake for 50-60 minutes, or until a toothpick inserted in cake
comes out clean. Remove cake from oven, and place on cooling rack for 10-15 minutes, then invert cake
onto rack, and let cool completely. When cooled completely, sprinkle top with powdered sugar. Serve cake
warm or at room temperature.
Serves 10
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Traditional Peanut Brittle
Submitted by : Sherry
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
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1/2 tsp. salt
1 Tbsp. butter
1 tsp. baking soda
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Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Cook over
medium heat to soft ball stage (234 degrees). Add nuts and salt. Cook to hard crack stage (305 degrees),
stirring often. Remove from heat.
Quickly, stir in butter and soda. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading
with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
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Diabetic Peanut Brittle
Submitted by : Sherry
1 cup fructose
1/4 cup water
1 cup roasted peanuts
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1 tsp. baking soda
1/2 tsp. vanilla
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Mix together fructose and water and microwave for 5 minutes on high. Remove and stir again and place back
in for 5 more minutes. Check to see if it has reached 'hard crack' stage. it will darken as it boils.
If not at 'hard crack' stage. heat for 2 more minutes at a time till it reaches hard crack. Remove from
microwave and add 1 cup roasted peanuts, 1 tsp. baking soda and 1/2 tsp. vanilla. stir quickly and pour
onto waxed paper lined cookie sheet. Spread into thin layer. Let sit till cool and break apart like you
would for regular brittle. Store in air tight container.
This DOES NOT get as hard as regular peanut brittle but is good.
BE CAREFUL WHEN ADDING THE BAKING SODA TO HOT LIQUID IT CAN BOIL OVER AND CAUSE SEVERE BURNS.
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OLD FASHIONED APPLESAUCE FRUITCAKE
Submitted by : Cookie
3 c. thick applesauce
1 c. shortening
2 c. sugar
1 lb. dates
1 lb. raisins
1 lb. chopped nuts
1/4 lb. candied red cherries
1 lb. candied fruitcake mix
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4 1/2 c. flour
4 tsp. baking soda
1 tsp. nutmeg
2 1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
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Boil applesauce, sugar and shortening together for 5 minutes, stir occasionally. Let stand until cool.
Line 3 loaf pans with wax paper. Grease and flour pans. Mix together fruit and nuts in a large mixing
bowl. Sift dry ingredients over fruit and stir until all is coated with flour. Stir cooled applesauce
mixture with flour, etc., mixing well. Pour into greased pans and bake in slow 250 degrees oven for about
2 hours. Cool and wrap in Saran Wrap, can be stored for 2 months or more. Improves with age.
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Holiday Snowman Spread
2 cups grated cheddar cheese
4 pkgs. (8 oz. each) cream cheese, room temperature
6 hard boiled eggs, grated
1/4 cup chopped onion
2 teaspoons worchestershire sauce
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2 teaspoons lemon juice
1 teaspoon thyme
1 Tablespoon pimento, chopped
1 teaspoon parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped stuffed olives
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In a large bowl, combine cheddar cheese and 3 pkgs. of the cream cheese. Blend well. Add grated eggs and
remaining ingredients (except the last pkg. of cream cheese). Blend well. Shape 1/4 of the mixture into
a ball, wrap in waxed paper. Shape remaining mixture into a ball and wrap in waxed paper. Chill both 3-4
hours. Remove waxed paper and place small ball on top of the large ball to form basic snowman shape. Beat
remaining pkg. of cream cheese well (softened to room temperature) until smooth. Spread over snowman shape.
Use sliced olives and pimento to form eyes, mouth and buttons down front. Form a top hat of construction
paper. Serve with crackers.
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