Tag Archives: christmas

Peppermint Pie

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peppermint_pie

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
3 tablespoons Instant cocoa mix
1/3 cup butter or margarine, melted
3 eggs, separated
1/2 cup sugar
1 envelope gelatin, unflavored
4 tablespoons water
1/4 teaspoon peppermint flavoring
2/3 cup peppermint candy, broken in pieces
1/2 cup chopped almonds
1/2 cup heavy cream, whipped

Heat oven to 375°. Mix together crumbs, 1/4 cup sugar, instant cocoa mix and butter. Press firmly into a 9-inch pie plated and bake – 6 to 8 minutes, until edges are browned. Cool. In top of a double boiler, beat egg yolks; add sugar and cook, stirring constantly, until mixture is custard-like. Cool 5 minutes. Meanwhile, sprinkle gelatin over 1 tablespoon cold water, then add 23 tablespoons boiling water to dissolve. Add dissolved gelatin and peppermint flavoring to custard. Beat egg whites until very stiff. Fold egg whites, candy and nuts into custard. Fold in whipped cream. Pour into baked pie shell and chill.

Serves 6
Preparation time 1 hr.
Approximate calories per serving… 460

Helpful Hint: Omitting instant cocoa mix, pie crust can also be made of zwieback, vanilla wafers, chocolate wafers, or gingersnap crumbs.

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, NY Printed in U.S.A.

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

Steamed Holiday Pudding

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1 cup Gold Medal Flour*
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon mace
1/4 teaspoon nutmeg
1 1/2 cups raisins
2 cups currants
3/4 cup finely cut-up citron
1/2 cup each cut up candied orange and candied lemon peel
1/2 cup finely chopped walnuts
1 1/2 cup soft bread crumbs
2 cups ground suet (1/2 pound)
1 cup brown sugar (packed)
3 eggs, beaten
1/4 cup currant jelly
1/4 cup fruit juice

Grease well 2-quart ring mold or turk’s head mold. Measure flour, soda, salt, cinnamon, mace and nutmeg into large bowl. Stir in fruits, nuts and bread crumbs. Mix suet, brown sugar, eggs, jelly and fruit juice; stir into flour mixture. Pour into mold; cover with aluminum foil.

Place rack in Dutch oven and pour boiling water into pan to level of rack. Place mold on rack; cover Dutch oven. Keep water boiling over low heat to steam pudding 4 hours or until wooden pick inserted in center comes out clean. (If it is necessary to add water during steaming, life list and quickly add boiling water.)

Unmold; cut into slices and serve warm with your favorite hard sauce. 16 servings.

*If using self-rising flour, decrease soda to 1/2 teaspoon.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

White Fruitcake

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1 can (3 1/2 oz) flaked coconut
1 1/4 cups light raisins
1 1/4 cups coarsely chopped candied cherries
1 2/4 cups cubed candied pineapple
2/3 cup coarsely chopped pitted dates
1 cup dried currants
1 jar (8 oz) diced mixed candied fruit
1 1/4 cups chopped pecans
1 1/4 cup coarsely chopped walnuts
3/4 cup coarsely chopped blanched almonds
2 3/4 cups sifted* all-purpose flour
3/4 cup butter or regular margarine, softened
1 cup sugar
Dash salt
5 eggs
1/2 cup orange juice

1. Lightly oil 10-inch tube pan. Line bottom and sides with heavy brown wrapping paper; lightly oil paper.

2. In very large bowl, toss coconut, fruits, and nuts until well mixed. Sift 1/4 cup flour over them; toss, coating evenly.

3. Preheat oven to 275F. In large bowl of electric mixer, at medium speed, cream butter until light. Gradually add sugar, beating until light and fluffy.

4. Add salt. Add eggs, one at a time, beating after each addition; beat until very light and fluffy. At low speed, alternately blend in remaining flour (in fourths) and orange juice (in thirds), beginning and ending with flour.

5. Pour batter over fruit-nut mixture. With hands, mix until fruits and nuts are evenly distributed through batter.

6. Turn into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted in center comes out clean.

7. Cool cake completely in pan on wire rack. Remove from pan; peel off paper. Decorate as desired. Makes 7-pound cake.

*Sift before measuring.

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