Category Archives: Cookies/Cakes/Pies/Desserts

Christmas Snowballs

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christmas_snowballs

Cooking time: 45 mins
Preparation time: 20 mins
Main cooking utensil: ovenproof dish
Oven temperature: 375°F
Oven position: above center

For 6 servings you need:
6 medium baking apples, cored
1/2 cup mincemeat

Butter icing:
Scant 1/2 cup butter
1 1/2 cups sifted confectioners’ sugar
grated rind and juice of 1 lemon

Decoration:
2 cups shredded coconut
holly sprigs
small candles

1. Slit apple skins to prevent their breaking.

2. Stand apples in a little water in dish

3. fill centers with mincemeat

4. Bake until cooked but still slightly firm

5. Remove and cool

6. Cream butter, sugar, lemon rind, and juice.

7. Cover each apple with butter icing and decorate with coconut.

TO SERVE: Decorate each apple with holly sprig and candle just before serving

TO VARY: Fill with jam or bramble jelly instead of mincemeat

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Penuche

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penuche

Penuche

2 1/2 cups firmly packed brown sugar
Pinch salt
1 tablespoon light corn syrup
1 tablespoon butter or margarine
3/4 cup milk
2 teaspoons vanilla
Whole walnut meats

Combine first 5 ingredients in a deep saucepan. Place over low heat; cook, stirring constantly, until sugar dissolves. Then cook, without stirring, to 238° on a candy thermometer or until a little of the syrup forms a soft ball when dropped in cold water. Remove from heat; cool mixture at room temperature, without stirring, to 110° or until the bottom of the pan feels lukewarm to the inside of the wrist.

Add vanilla to the mixture and beat with a wooden spoon until it holds its shape. Turn into a greased pan 8 x 8 inches. Mark the top in 1-inch squares and press a walnut in each square. Cut when cool. Makes about 1 pound.

Marshmallow Puffs

Heat light cream about 3/4 inch deep in the top of a double boiler. Add vanilla to taste. Dip marshmallows, a few at a time, into the cream until outsides are coated with cream and softened. Then roll marshmallows in finely ground pecans or shredded coconut. Flatten slightly and chill.

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

Happiness Tree Cake; Christmas Pudding Cake

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happiness_cake

Cooking time:
Cake 50 mins. pudding cake 1 1/2 hours
Preparation time: 40 mins. each recipe
Main cooking utensils: cake 1 1/2 pint oven proof bowl, pudding cake 3-pint oven-proof bowl
Oven temperature: 325-350°F.

Happiness tree cake:
1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1 cup all-purpose flour sifted with 1 teaspoon double-acting baking powder

butter icing (see stage 2) marshmallow frosting (see stage 2)
36 marshmallows

Christmas pudding cake:
double above ingredients
butter icing (see stage 2)
50 marshmallows

1. Cream margarine and sugar until soft and light. Gradually beat in eggs, fold in sifted flour and baking powder. Bake in center of oven for time and temperature given.

2. Happiness tree cake. Slice off rounded end of cake so it will stand upright. Cover with butter icing made by mixing 1/4 cup butter, 1 tablespoon lemon juice, and 2 cups sifted confectioners’ sugar. Fill the top of the cake with marshmallow frosting made by melting 2-oz. marshmallows in 1 tablespoon milk. Allow to cool, fold in 1 stiffly whisked egg white and 1 tablespoon sugar.

3. To decorate, press marshmallows all around the sides of the cake. Put a small tree branch in the top and hang with Christmas ornaments.

4. Christmas pudding cake. Coat with butter icing made as stage 2 above, cover with halved marshmallows and decorate with a spring of mistletoe.

TO VARY: These cakes may be flavored with lemon rind.

TO STORE: For a short time only.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Santa’s Whiskers

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santa_whiskers

1 cup butter or margarine, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum flavoring
2 1/2 cups all-purpose flour
3/4 cup finely chopped red or green candied cherries
1/2 cup finely chopped pecans
1 cup flaked coconut

in mixing bowl cream together butter or margarine and sugar; blend in milk and vanilla or rum flavoring. Stir in flour, chopped candied cherries, and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices. Place on ungreased cookie sheet. Bake in 375° oven about 12 minutes or till edges are golden. Remove from cookie sheet to rack; cool. Makes about 5 dozen cookies.

Jam-Filled Cookies

Cream together 1 cup butter or margarine, 1/2 cup granulated sugar, and 1/2 cup sifted powdered sugar. Beat in 1 egg and 1 1/2 teaspoons vanilla. Stir together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon cream of tartar; bet into egg mixture. Chill. On floured surface roll dough 1/8 inch thick; cut with floured scalloped cookie cutter. Place on ungreased cookie sheet. Spoon 1/2 teaspoon Jam Filling in center half of the cookies. Cut out center of remaining cookies; place over filling. Seal Bake in 350° oven for 10 to 12 minutes. Remove from cookie sheet to rack; cool. Makes 2 1/2 dozen cookies.

Jam Filling: Add 1 tablespoon water to 1/2 cup jam (any flavor); stir in 1 tablespoon cornstarch. Cook and stir till thickened; cool.

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

Sleigh Cake

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sleigh_cake

Cooking time: 1 1/4 hours
Preparation time: 45 mins.
Main cooking utensils: 2 lb loaf pan, wax paper
Oven temperature: 350°F

For 8 servings you need:
3/4 cup butter or margarine
1/2 cup sugar
2 tablespoons clear honey
2 eggs
2 cup all-purpose flour sifted with 2 1/4 teaspoons double acting baking pwoder
1/4 cup candied cherries
6 tablespoons seedless raisins

Honey royal icing:
3 1/2 cups sifted confectioners’ sugar
2 egg whites
1 teaspoon clear honey

Decoration:
almond paste made with
1/2 cup ground almonds etc…
See Card 9
few colored candies

(from Card 9)
2 cups ground almonds
1/2 cup sugar
scant cup sifted confectioners’ sugar
juice 1 lemon

1. Cream butter and sugar until soft and light, the beat in the honey and gradually add the eggs.

2. Stir in the sifted flour and baking powder, cherries, dried fruit. Put into the pan lined with wax paper.

3. Bake in center of oven until firm to the touch and golden brown, turn out and cool on a wire rack.

4. Make the royal icing, see Card 9, add the honey and beat again, then spread a thin layer over the whole cake, allow this to set, then use the remainder to make a thicker layer.

5. Swirl up with the blade of a knife or handle of a teaspoon. Let this icing set and harden.

6. Roll out almond paste and cut into two strips, gently curl at one end to make runners for the sleigh, place in position under the cake on the board.

7. Place the candies on top of the cake.

TO STORE: This cake keeps well for some days in an airtight tin.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Holiday Rice Pudding

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holiday_rice_pudding

One of the most basic grains – rice – is enjoyed in a fluffy pudding that is lightened with whipped cream, perfumed with almond flavoring and studded with nuts and topped with raspberries.

For 5 to 6 servings you will need:
1 1/4 cups milk
1 1/4 cups water
1/4 cup sugar
1 cup uncooked rice
2 Tbsp. soft butter or margarine
1/2 tsp. almond flavoring
1 cup whipping cream
1 Tbsp. sugar
1/2 cup blanched, slivered almonds
Raspberry jam or sauce

Preparation:

1. In large saucepan, combine milk, water and the 1/4 cup sugar. Bring to a boil over high heat. Stir in rice.

2. Reduce heat. Simmer, uncovered, about 30 to 35 min. or until rice i tender and liquid is absorbed.

3. Remove from heat. Stir in butter and almond flavoring until well combined. Cool. Whipp cream. Beat in 1 Tbsp. sugar.

4. Fold cream and almonds into pudding. Cover and chill at least 2 hrs. before serving. Serve with raspberry jame or sauce.

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

Outback Ice Christmas Pudding

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outbac_ice_christmas_puddin

Cooking time: few mins.
Freezing time: 13 hours
Preparation time: 30 mins.
Main cooking utensils: saucepan 7 – to 8 -in. soufflé dish

For 6-8 servings you need:
2 tablespoons sugar
2/3 cup water
2/3 cup raisins
2/3 cup seedles [SIC] white raisins
2/3 cup currants
2 1/2 cups vanilla ice cream *
1/4 cup candied cherries
3 tablespoons brandy or sherry
10-15 ladyfingers
*Bought or made as follows: Beat 3 egg yolks and 3/4-1 cup sifted confectioners’ sugar until thick with 1 teaspoon vanilla extract. Whip 2 1/2 cups whipping cream and blend with egg yolks. Freeze for 1 hour, fold in 3 stiffly beaten egg whites. Freeze until firm.

1. Dissolve the sugar in the water to make a syrup and add teh dried fruit.

2. Bring to the boil, pour immediately into a bowl and leave to cool completely.

3. Drain the dried fruit of all the syrup and mix with the ice cream together with the halved cherries and the brandy or sherry.

4. Pack into a dish and put into the refrigerator freezing compartment or home freezer for about 10 hours.

5. Turn out and place the ladyfingers around the edge.

6. Tie them in place with a piece of brightly colored ribbon.

TO STORE: This should be kept in the freezer until ready to serve.

TO VARY: Add chopped nuts.

Printed in Canada. ©Copyright The Hamylyn Publishing Group Ltd. 1972

Butterscotch Pecan Pie

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3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, packed
2 tablespoons butter or margarine, melted
1 cup pecan or walnut halves
9-inch unbaked pie shell
Whipped cream

1. Preheat oven to 400F.

2. In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.

3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.

4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream. Makes 8 servings.

Chocolate Pecan Pie

Melt 2 squares (2 oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture in step 2. Proceed as directed for Butterscotch Pecan Pie.

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

Chocolate Cream Cheese Brownies & Jack O’Lantern Cookies

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Chocolate-Cream Cheese Brownies

Melt one 4-ounce package sweet cooking chocolate and 2 tablespoons butter; cool. In bowl beat together 2 eggs and 1 teaspoon vanilla; gradually add 3/4 cup sugar. Beat till thick and lemon-colored. Stir together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add to egg mixture. Beat well. Blend in chocolate mixture and 1/2 cup chopped walnuts; set aside.

Cream together one 3-ounce package softened cream cheese and 1/4 cup sugar till fluffy. Blend in 1 egg and 1/2 teaspoon vanilla. Spread half of the chocolate in a greased and floured 8x8x2-inch baking pan. Pour cheese mixture over; top with remaining chocolate mixture. Swirl layers to marble. Bake in 350° oven for 40 to 50 minutes. Cool. Cut into squares. Makes 16 brownies.

Jack O’Lantern Cookies

In mixer bowl cream together 1 cup softened butter or margarine and 1 1/2 cups granulated sugar till light and fluffy. Add 3 eggs, one at a time, beating well after each. Stir in 1 teaspoon vanilla. Stir together 3 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually blend into creamed mixture. Chill thoroughly, about 3 to 4 hours. On well-floured surface, roll dough 1/8 inch thick. Cut with pumpkin=shaped or round cookie cutter. Bake on ungreased cookie sheet in a 375° oven for 6 to 8 minutes. Cool on rack.

To make frosting, add enough light cream or milk (about 4 to 5 tablespoons) to 4 cups sifted powdered sugar in a bowl to make of spreading consistency. Stir in 1 teaspoon vanilla, 12 drops yellow food coloring, 4 drops red food coloring, and dash salt. Spread frosting on cooled cookies. Decorate faces with raisins, gumdrops, jelly beans, candy corn, and tiny marshmallows. Makes 5 1/2 dozen cookies.

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

Toadstool Ring

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Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: 8-in. layer cake pan, cookie sheet
Oven temperature: 200-250°F.

For 8 servings you need:
1 cup plus 1 tablespoon butter
3 tablespoons sugar
1/3 cup clear honey
1/3 cup cocoa powder
3 cups graham cracker crumbs
1 1/2 cup matzo crumbs
1 cup raisins

Toadstools:
1 egg white
1/4 cup sugar

Icing:
6 tablespoons butter
1 1/2 cups sifted confectioners’ sugar
1 tablespoon cocoa powder
3 tablespoons green tinted shredded coconut*

1. Cream butter and sugar.

2. Add honey and cocoa and beat well.

3. Work in crumbs and raisins.

4. Press into an ungreased layer cake pan and leave overnight pressed well down.

5. Beat the egg white very stiffly, gradually beat in half sugar, then fold in the rest.

6. Either pipe the rounds and stalks of toadstools or spoon these onto the buttered cookie sheet.

7. Dry off in the oven until crisp.

8. Cream the butter, confectioners’ sugar and cocoa, spread over top of the cake and over the underside of the toadstools.

9. Stand the toadstools on the cake and put green colored coconut around the edge, and the edge of the plate.

*To Tint coconut green: Put approximately 4-5 drops green food coloring on a plate, gradually work the coconut into this, allow to dry before using.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967