Beat the egg white in a large bowl and set aside. In a saucepan, boil the
sugar,
Candied Cranberries
1/2 cup sugar
Select firm, red cranberries and prick once or twice with a needle. Boil
the sugar
These are very decorative and can serve as an excellent garnish.
Cranberry Punch
2 cups cranberries
Cook to pulp, strain. When cooled, add
Juice of 3 lemons
Serves 6 - 8
Ham Loaf
Heat oven to 375 degrees.
Mix the pork and ham and shape into 2 individual loaves. In a saucepan,
1 cup brown sugar
Bring to a boil, pour over the meat. Bake 1 hour basting several times.
Traditional Decorated Christmas
Cookies
Beat together butter and sugar in
small bowl with electric mixer until
Preheat oven to 350øF.
Lightly grease 4 cookie sheets. On lightly
ICING
3 Egg whites
Christmas Tree Coffee Cake
Soften yeast in lukewarm
water. (Use warm water for dry yeast.) Pour
Turn out on lightly floured
board or canvas; knead until smooth and
Punch dough down; cover;
let rest 10 minutes. Divide dough in half. From
Bake in preheated moderate
oven (375 F.) about 20 minutes. Decorate with
Christmas Stollen From Brigitte
Sealing
Mix and sieve together the
flour and baking powder onto a pastry
Line a baking dish with greased
waxed paper and place stollen on this.
Preheat the oven for 5 minutes
at 500F. Then bake at a moderately hot
CATHEDRAL WINDOWS
1/4 pound magarine
Heat margarine and chocolate chips in the top pan of a
MOLASSES CRINKLES
3/4 cup shortning
Mix together all ingredients except granulated sugar. Chill 4
PFEFFERNUESSE
1/3 cup dark corn syrup
Combine first 4 ingredients in saucepan; cook and stir until
EGGNOG SPRITZ
2/3 cup sugar
Heat oven to 400F. In large mixer bowl combine sugar,
WHITE CHRISTMAS
3 cups Rice Krispies
Brush a 9 x 13" pan with oil. Line base and sides with
CHEWY NOËLS
2 tablespoons butter or margarine
In 9x9x2-inch baking pan melt butter or margarine. Stir
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)
water and syrup while stirring gently. The mixture is done at 235 degrees
or if it
forms a soft ball when a tablespoon full is dropped into cold water. Pour
the
mixture over the beaten egg white, beating continually. Add vanilla, nuts
and a
pinch of salt. Add a few drops of red or green food coloring if desired.
Beat this
mixture until it is almost hard, then drop by the teaspoonful onto waxed
paper.
Makes about 35 - 40 pieces.
1/2 cup water
1/2 cup cranberries
in the water until it spins a thread. Put in cranberries and cook gently
until syrup
jellies when tested from the tip of a spoon. Remove berries one at a time
and
place on wax paper. Let stand until dry. Dip the berries in granulated
sugar.
Makes 20 - 25.
2 cups water
1 cup sugar
Juice of 1 lime
1 quart gingerale
Red and green cherries
1 lb. ground pork and 1 lb. ground ham
2 eggs
1 cup saltine cracker crumbs
1/2 can tomatoes
Milk to moisten
combine:
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup water
Serves 6 - 8
1/2 c
Sugar
1 Egg
1 tb Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour, all
purpose; unsifted
1 tb Water; (use 2 if req'd)
light and fluffy. Beat in
egg, lemon peel, vanilla and salt.
Gradually beat in flour
until thoroughly incorporated. Add water, a
few drops at a time, only
until dough starts to come away from side
of bowl. Wrap dough in plastic
wrap. Refrigerate until firm, about 2
hours.
floured surface, roll out
dough to 1/8" thickness. Cut out various
shapes using cookie cutters
or homemade cardboard patterns, or
freehand. Reroll scraps
and cut out. Make small holes with wooden
pick if planning to hang
cookies. Bake for 12 to 15 minutes or until
beginning to brown around
edges. Remove cookies to wire rack to cool
before decorating.
1 lb Sugar, powdered
2 ts Water; (use 3 if req'd)
Food colors, sprinkles, etc
1 pk -Dry yeast
3/4 c
Milk; scalded
1/4 c
Sugar
1 ts Salt
1/3 c
Butter or margarine
3 c Sifted all-purpose flour
-- (plus more as necessary)
2 Eggs; beaten
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 c
Diced mixed candied fruits
scalded milk over sugar,
salt and butter. Cool to lukewarm. Stir in 1
cup flour and eggs.
Add softened yeast and oats. Combine 1/4 cup flour
and candied fruits; stir
to coat fruits evenly with flour. Add to dough;
mix well. Stir in
enough more flour to make a soft dough.
satiny, about 10 minutes.
Round dough into ball; place in greased bowl;
brush lightly wtih melted
shortening. Cover and let rise in warm place
until double in size, about
1 hour.
one half, pinch off 17 pieces
of dough; shape to form balls. Arrange
balls in the shape of a
Christmas tree on greased cooky sheet. Brush
lightly with melted butter.
Repeat with other half of dough. Cover; let
rise in warm place until
nearly double in size, about 1 hour.
confectioners' sugar frosting
and candied citron.
7 oz Sugar
1 pn Salt
1 ts Vanilla
1 ts Lemon juice
4 tb Rum
1 pn Cardomom (generous)
1 pn Mace (generous)
2 Eggs
4 1/2 oz Butter
4 1/2 oz Currants well drained
9 oz Sultanas
9 oz Almonds, finely chopped
3 1/2 oz Candied lemon peel
1 3/4 oz Butter for brushing
2 tb Powdered sugar for dusting
1 3/4 oz Beef drippings
9 oz Cottage cheese, well drained
board or cool slab. Make
a well in the center and pour in the sugar,
vanilla, rum, lemon juice,
and the eggs. Draw in some flour from the
sides of the well to mix
with these and form a thick paste. Add the
cold butter, cut into small
pieces, the finely chopped beef
drippings, cottage cheese,
currants, sultanas, nuts and candied peel.
Cover the fruits with more
of the flour, and then starting from the
middle, work all of it together
quickly with your hands into a firm,
smooth paste. If it should
stick, add a little more flour. Form the
mix into a long, oval shape,
and then fold it over lengthwise to give
it the traditional "stollen"
shape.
over (375F) for 50-60 minutes.
As soon as the stollen comes out of
the oven, brush with melted
butter and dust thickly with powdered
sugar.
12 ounces chocolate chips
1 cup chopped walnuts
12 ounces colored mini marshmallows
7 ounces grated coconut
double boiler over low heat, stirring occasionally, until
melted and smooth. Cool slightly. Put marshmallows and
nuts in a large bowl; stir in chocolate. Tear five 9-inch
sheets of waxed paper and sprinkle each generously with
sheet of waxed paper. Roll tightly into 2-inch diameter logs
and refrigerate overnight. Before serving, unwrap from
waxed paper and cut into 1/2" slices.
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar
hours or overnight. Preheat oven to 350F. Shape in balls
the size of walnuts and dip one side in granulated sugar.
Place sugared side up on ungreased cookie sheet 2 to 3
inches apart. Bake 15 minutes.
1/4 cup honey
1/4 cup sugar
1/4 cup shortning
1 beaten egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
powdered sugar -- optional
shortening and sugar melt. Cool. Stir in egg. Mix flour with
soda and spices. Add to honey mixture; mix well. Form
into balls using one level tablespoon of dough for each;
place on greased cookie sheet. Bake at 375F about 10
minutes. Cool. If desired, sift powdered sugar over tops.
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract
butter, egg, salt, spices, and vanilla. Beat at medium speed,
scraping bowl often, until mixture is light and fluffy, 2 to 3
minutes. Add flour. Beat at low speed, scraping bowl
often, until well mixed, 2 to 3 minutes. If dough is too soft,
cover and refrigerate until firm enough to form cookies, 30
to 45 minutes. Place dough in cookie press. Form desired
shapes 1 inch apart on cookie sheets. Bake for 6 to 8
minutes or until edges are lightly browned. For Glaze, in
small bowl stir together powdered sugar, butter, water, and
rum extract until smooth. Drizzle or pipe over warm
cookies.
1 cup dessicated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortning
125 g (4.5 oz) white chocolate chips
paper. Combine Rice Krispies, coconut, powdered milk,
powdered sugar, and all fruit in a large bowl. Chop up the
shortening, place with the chocolate in the top of a double
boiler over simmering water. Stir until mixture is melted and
smooth. Combine chocolate and Rice Krispie mixture.
Press into the prepared pan and refrigerate until set.
Remove from the pan, allow to stand for 10 minutes. Cut
into squares with a sharp knife. Makes 35 squares.
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar
together brown sugar, nuts, flour and salt; stir in eggs
anvanilla. Carefully pour over butter in pan; do not stir.
Bake at 350 F for 20 to 25 minutes. Sift powdered sugar
over top. Placed waxed paper under wire rack, immediately
invert pan onto rack. Cool. Dust again with powdered
sugar. Cut into bars. Write "Noel" on each bar with green
decorator icing. Makes 24.
