Category Archives: Christmas

Christmas Cake

Cooking time: 3 ¼ – 3 ½ hours
Preparation time: 1 hour
Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper
Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time.
Oven position: center
For 20-26 servings:
½ lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry, or lemon juice
2 ½ cups all-purpose flour
½ teaspoon each of cinnamon and mixed spice
½ cup ground almonds
¼ cup candied cherries
scant ½ cup chopped candied peel
2 cups seedless white raisins
2 cups currants
⅔ cups raisins
Royal icing: See Card 9

  1. Grate rind from the lemon, squeeze the juice if using instead of brandy.
  2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
  3. Add the rest of the ingredients.
  4. Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
  5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.

TO STORE: Can be stored for several weeks in an airtight tin.

To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.


Printed in CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Santa Sand Tarts


4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
Red, white Confectioners’ Icing, recipe at right
Red cinnamon candies
Shredded coconut
Green sugar

Sift together flour, baking soda and salt. Cream butter; slowly add and beat in sugar and continue beating until well blended. Add eggs, one at a time, beating well after each addition; blend in vanilla. Add sifted dry ingredients gradually; blend well. Cover bowl; chill dough several hours or until firm enough to roll.

Set oven for moderate, 350°. Grease cooky sheets. On a lightly floured board, roll out chilled dough, 1/4 inch thick. Cut with floured Santa Claus cooky cutter; place on cooky sheets. Bake 8 to 10 minutes, or until cookies are golden. Run spatula under cookies to remove from sheets. Cool on wire racks. Decorate as shown with icing, candies, coconut and sugar. Makes about 4 dozen.

CONFECTIONERS’ ICING

Measure 1 cup sifted confectioners’ sugar into a bowl. Stir in just enough water, about 1 tablespoon, to make frosting easy to force through a decorating tube. Or add a little more water if it is to be brushed on cookies or used for making lines with a toothpick. Tint, if desired, with a few drops of red or green food coloring; blend well. Or leave white. Makes about 1/2 cup.


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

Peanut Candy Trio


NUT BRITTLE

2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
3 cups raw shelled peanuts (16 ounces) or other coarsely chopped nuts
1 1/2 teaspoons baking soda

Butter sides of heavy 3-quart saucepan. In it stir together sugar, corn syrup, water, butter, and salt. Bring to boiling, stirring to dissolve sugar. Cook with gentle boil over entire surface over medium heat till 275°F. on candy thermometer and syrup begins to turn a golden color; stir occasionally. Add nuts and continue cooking, stirring often, till 295°F. on candy thermometer and syrup is a clear golden color. Remove from heat. Quickly stir in baking soda. Immediately pour hot mixture into two buttered 15x10x1-inch pans. If desired, pull with forks to stretch thin. Cool. Break into pieces. Make about 2 1/4 pounds candy.

PEANUT TOFFEE
Shape a pan from a 12×10-inch sheet of foil by turning up edges to form a rectangle about 10×8 inches. Sprinkle 1/2 cup finely chopped peanuts in pan; set aside. In 1 1/2-quart saucepan melt 1/2 cup butter or margarine over medium-high heat. Immediately begin to stir in 1 cup sugar gradually with long-handled wooden spoon (should take 45 to 60 seconds). Continue to cook over medium-high heat about 6 to 7 minutes till mixture turns golden brown, stirring only enough to prevent burning. (Once the syrup mixture starts to brown the color changes very rapidly.) Pour over nuts in prepared pan. Cool; break into pieces. Makes 3/4 pound candy.


©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Chewy Noels

2 tablespoons butter or margarine
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

in 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour, soda, and salt; stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake in 350° oven for 20 to 25 minutes. Sift powdered sugar over top. Place waxed paper under wire rack; immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write “Noel” on each bar using green decorator icing, if desired. Makes 2 dozen bars.

DOUBLE CHOCOLATE BROWNIE BARS

1/2 of a 14-ounce can (2/3 cup) sweetened condensed milk
1 6-ounce package (1 cup) semisweet chocolate pieces
1/4 teaspoon salt
1 teaspoon vanilla
1 roll refrigerated chocolate chip cookie dough

In small saucepan over low heat stir together sweetened condensed milk, chocolate pieces, and salt till smooth. Remove from heat; add vanilla. Pat two-thirds of the cookie dough over the bottom of an ungreased 9x9x2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake in 350° oven for 30 to 35 minutes. Makes 2 1/2 dozen bars.


©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Brownies- Chinese Chews

brownies

Brownies

1/4 cup butter
2 squares (1 oz. each) unsweetened chocolate
3/4 cup sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 cup sugar
2 Tbsp. water
1/2 tsp. vanilla
3/4 cup chopped walnuts

Melt butter and chocolate together over hot water; cool slightly. Sift together flour, baking powder and salt; set aside.

Combine egg and sugar in a bowl; beat until well blended. Stir in chocolate mixture, water and vanilla, blending throughly. Add sifted dry ingredients and stir just until smooth. Mix in chopped walnuts, Turn batter into a greased 8-inch square pan. Bake in a moderately low oven, 325°, 25 minutes or until top forms a dull crust which dents a little when lightly touched with fingertip. Cool slightly on a wire rack. Cut into 2-inch squares and remove from pan; Makes 16.

Chinese Chews

3/4 cup sifted all-purpose flour
1 cup firmly packed brown sugar
1/4 teaspoon salt
1 tsp. baking powder
1 cup chopped pitted dates
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chopped nut meats
Granulated sugar

Mix together flour, brown sugar, salt, baking powder and dates. Combine eggs, vanilla and nut meats in a bowl; stir into flour-date mixture. Spread batter thinly on a greased 9 x 13 x2-inch pan. Bake in a low oven, 300°, 20 to 25 minutes. Cut cookies into pieces about 1 1/2 inches square while still warm. Cool and dip in granulated sugar to coat. Makes about 4 dozen.


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

Upside-Down Fruit Cake

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

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

Grandmother’s Egg Nog

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.

Honey Angel Cake

honey_angel_cake

Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: 9-nin. ring mold or tube pan, saucepan
Oven temperature: 250°F, increasing to 325-350°F.
Oven position: center

For 8-9 servings you need:
1/2 cup all-purpose flour or 7 tablespoons flour and 1 tablespoon cornstarch
2 tablespoons sugar
5 3gg whites
scant 1/2 cup clear honey
pinch salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Boiled white icing:
2 cups sugar
2/3 cup water
2 egg whites
3/4 teaspoon vanilla extract

Decoration:
candles
sprigs of holly

1. Sift the flour or flour and cornstarch 5 times, add the sugar and sift again.

2. Whisk the egg whites until stiff, then add the honey, salt, cream of tartar, whisk again until stiff-but not dry.

3. Add vanilla extract, then hold in the flour carefully, a spoonful at a time.

4. Put mixture into ungreased pan, and bake for 35 minutes at the lower temperature, then 10 minutes at the higher one. Test to see if cooked by pressing gently.

5. Leave in pan- inverted over a wire rack, do not try to remove cake from pan while hot.

6. To make the icing, stir sugar and water over steady heat until sugar has dissolved boil until a soft ball, when tested in cold water (238°F), remove from heat and pour steadily onto stiffly whisked egg whites, add vanilla extract. pour over cake and lift in peaks with a knife, when firm decorate with candles and holly.

TO STORE: This cake will keep for several days.


Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Igloo Cake

igloo_cake

Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: saucepan, 1 to 1 1/2 quart ovenproof bowl
Oven temperature: 350-375°F.
Oven position: center

For 8-10 servings you need:
2 medium cooking apples
3 tablespoons sugar
1/4 cup water
1 tablespoon lemon juice
1 cup margarine or butter
1 cup sugar
3 eggs
grated ring and juice of 1/2 lemon
2 cups all-purpose flour
2 teaspoon baking powder

Butter frosting:
1 cup butter
3 cups sifted confectioners’ sugar
juice of lemon
3-4 oz. chocolate buttons
2 marshmallows
1 dessert apple
little lemon juice

1. Peel and core applies and cook with sugar, water, and lemon juice to a thick purée, sieve of beat hard.

2. Cream butter and sugar until soft and light and add grated lemon rind.

3. Beat eggs and lemon juice and beat gradually into butter mixture, adding a little flour if mixture starts to curdle.

4. Stir in rest of sifted flour and apple purée, put into greased ovenproof bowl, and bake until firm to the touch. Cool on wire rack.

5. Cream butter and confectioners’ sugar well, then add lemon juice.

6. Stand cake on cake board on flat plate. Spread little butter frosting over the board to look like snow and cover cake with the remainder.

7. Press chocolate buttons on top, then marshmallows to look like a chimney, make steps of apple kept white by dipping in lemon juice.

TO SERVE: Put piece of cotton onto chimney and stand figures and animals around.

TO STORE: Keeps for 2-3 days only in an airtight container.


Printed in Canada @copy; Copyright Paul Hamlyn Ltd. 1967