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Upside-Down Fruit Cake

December 13, 2015

upside_down_cake

Fruit Cake

2 cups sifted all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup chopped nuts
3 cups diced candied fruits and peels
3/4 cup butter or margarine
1/2 cup sugar
1/3 cup molasses
2 eggs

Set oven for low, 300°. Grease the bottom and sides of a 9-inch tube pan. Line with waxed paper and grease the paper.

Sift together flour, soda, salt, cinnamon and nutmeg. Add and mix in nuts, fruits and peels.

Cream butter thoroughly. Gradually add and beat in sugar; continue beating until well blended. Add molasses; mix well. Beat in eggs, one at a tim. Gradually add fruit and flour mixture; mix thoroughly. Turn batter into prepared pan. Bake cake about 3 hours or until cake tester inserted into center comes out clean. Remove cake from oven and let stand in pan about 1/2 hour. Remove from pan and cool on a wire rack. Peel off the paper. Store cake in airtight container several days before serving. Makes a 3 1/2 pound fruit cake.

Upside-Down Fruit Cake

Prepare the batter for Fruit Cake, above. Arrange 6 slices candied pineapple in the bottom of the greased tube pan. Bake cake; remove pan and paper as directed, above. Leave cake upside down on rack and decorate with 6 candied cherries, inserting one into center of each slice of pineapple. Cool cake thoroughly. Store several days before serving.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Crème De Menthe Ring

December 8, 2015

creme_de_menthe_ring

Cooking time: 1 hour
Preparation time: 40 mins.
Main Cooking Utensil: 9-in ring mold or tube pan
Oven temperature: as Card 8*
Oven position: ditto

For 12-16 servings you need:
Cake:
See Card 8

Crème de menthe icing:
2 egg whites
3 1/2 cups sifted confectioners’ sugar
2-3 tablespoons crème de menthe

Decoration:
candied cherries
halved walnuts

1. Make the cake as Card 8 but bake for only 1 hour.

2. Beat the egg whites with the sifted confectioners’ sugar, then gradually be in the crème de menthe.

3. Spread over the cake with a wetted palette knife, keeping a rather rough appearance.

4. Press the candied cherries and walnuts in position.

TO SERVE: Cut in slices.

TO VARY: Instead of this rather rich moist chocolate cake, a lighter cake may be made. Cream1 cup margarine or butter with 1 cup sugar, gradually be in 4 eggs, fold in 1 2/3 cups all-purpose flour sifted with 1/3 cup cocoa powder and 2 teaspoons double acting baking powder. Bake for approximately 50 minutes in the center of a 375°F oven.

TO STORE: This moist chocolate cake keeps well for some days. Ice as soon as cool-this helps keep it fresh.

* When baking always check oven temperature with that recommended in your cooker instruction card or book.


Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Rich Chocolate Cake

December 8, 2015

rich_chocolate_cake

Cooking time: 1 1/4 hours
Preparation time: 40 mins.
Main cooking utensils: 8-in. spring form pan, sauce pan.
Oven temperature: 350-375°F
Oven position: Center
For 12-16 servings you need:
1 cup butter
1 cup brown sugar
1/2 cup molasses
4 eggs
2 cups all-purpose flour sifted with 2 teaspoons double-acting baking powder
1/2 cup cocoa powder

Orange-butter cream:
2/3 cup butter
2 1/4 cups sifted confectioners’ sugar
juice and grated rind of 1 orange
apricot jam

Chocolate coating:
2/3 cup evaporated milk
1 tablespoon butter
1 cup semi-sweet chocolate pieces
grated chocolate

1. Cream together butter, sugar and molasses until soft and light.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in sifted flour and cocoa.

4. Put into greased and floured or lined pan and bake for time given.

5. Test to see if cooked by pressing firmly on top, allow to cool.

6. Cream butter and confectioners’ sugar with the orange juice and rind, then split cake into 3 layers and sandwich with the orange cream.

7. Coat cake with apricot jam.

8. Heat milk and butter until nearly boiling, remove from heat, add the chocolate pieces, stir until melted.

9. Pour chocolate over cake, set for a few minutes, then coat sides with grated chocolate.

TO STORE: This cake keeps well for several days.


Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Grandmother’s Egg Nog

December 1, 2015

randmothers_egg_nog
Preparation time: 30 min.

This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.

For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg

Preparation:
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.

2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.

3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.

4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.


© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Pineapple Alaskas

November 25, 2015

pineapple_alaska

Cooking time: 2-3 mins.
Preparation time: 15 mins.
Main cooking utensils: 6 ovenproof serving plates, cloth pastry bag with 1/4-inch plain nozzle (optional)
Oven temperature: 450-475°F
Oven position: center

For 6 servings you need:
1 raspberry-jam filled jelly roll
6 slices fresh or canned pineapple
1 quart vanilla ice cream

Meringue:
3 egg whites
1/3 cup sugar
3 tablespoons currants
1-2 pieces candied angelica, about 1 1/2 inches in length*

*Soak in a little warm water; this makes it easier to cut into thin strips.

1. Cut the jelly roll into 6 slices and put onto the serving plates.

2. Top each slice with a pineapple slice (drain canned pineapple well).

3. Put a portion of ice cream in the center of the pineapple (make sure it is very firm and hard).

4. Cover with meringue as quickly as possible. To make the meringue beat the egg whites until very stiff then gradually beat in half the sugar and fold in the remainder.

5. Spoon or pipe over the ice cream, etc., and pile high to look like a miniature pineapple.

6. Press a few currants into the meringue to look like the ‘eyes’ and top with strips of angelica.

7. Put into 450-475°F. oven for 2-3 minutes only, until tipped with golden brown.

TO SERVE: As soon as possible after browning.

TO VARY: Soak the jelly roll with a little sherry, brandy, or kirsch before topping with pineapple.


Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973

Taffy Apples

November 15, 2015

taffy_applies

2 cups sugar
2 cups light corn syrup
2 bottles (1 3/4-oz size) cinnamon candies (1/2 cup)
1/2 teaspoon red food color
1/2 teaspoon cinnamon
6 medium red applies (see Note)
6 wooden skewers

1. In medium saucepan, combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.

2. Over medium heat, stir constantly just until sugar and candies are dissolved. (Do not boil.)

3. Add food color and cinnamon; stir to mix well.

4. Bring syrup to boiling; continue cooking, without stirring, to 300F on candy thermometer.

5. Meanwhile, wash apples, and dry well. Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.

6. Remove syrup from heat.

7. Working quickly, dip each apple ( holding by skewer) into syrup, to coat completely. Place, skewer end up, on well-greased cookies sheets, to let taffy harden. LEt stand at room temperature until serving.

Makes 6.

Note: Use ripe, red eating apples, such as McIntosh or Delicious.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Polynesian Tuna

November 12, 2015

polynesian_tuna

1 (13-oz.) can pineapple tidbits
1 green pepper, cut in strips
1 chicken bouillon cube
1-1/2 cups water
2 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons vinegar
2 tablespoons soy sauce
2 (7-oz.) cans tuna, drained
1 tablespoon butter
1 (5-oz.) can chow mein noodles, warmed in oven

Drain pineapple, reserving syrup. Combine 1/2 cup syrup, pineapple, green pepper, bouillon cube and water. Simmer 5 min. Mix together sugar and cornstarch; stir in vinegar and soy sauce. Stir in pineapple mixture, cook until mixture thickens. Add tuna and butter; heat. Serve over noodles. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Polynesian Tuna
Butter Peas
Fruit Salad in Orange Shells
Whole Wheat Muffins
Custard Pie

Early in the day prepare custard pie.

5:00PM   Prepare Fruit Salad in orange shells, chill
5:15   Prepare whole wheat muffins
5:25   Cook peas
6:00   Bon appetit! Enjoy your dinner!
After dinner serve custard pie.


© 1973 Marjon Promotions Inc. All Rights Reserved.

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