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Canberra Christmas Cracker

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canberra_christmas_cracker

This is a new way to present a rich fruit cake. Use a large loaf pan.

Cream 1 1/4 cups butter, 1 1/4 cups moist brown sugar, 1 tablespoon molasses, 1 tablespoon honey, and the grated rind of 1 lemon. Gradually beat in 6 large eggs mixed with 1/3 cup brandy or sherry. Stir in 3 cups all-purpose flour sifted with 1/2 teaspoon each grated nutmeg, mixed spice and ground cinnamon. Add 3/4 lb. seedless white raisins, 1 1/4 lb. currants, 1/2 lb. seedless raisins, 2/3 cup chopped prunes, 2/3 cup chopped dates, 2/3 cup chopped candied peel, 1 1/2 cups chopped blanched almonds and 1/2 cup halved candied cherries. Line the loaf pan with wax paper, put in the mixture, stand on a baking sheet. Bake for 1 hour in the center of a 275-300°F. oven for 1 hour, then lower the heat to 250-275°F. for afurther 3 hours until the cake no longer ‘hums’ when tested. Cool in the pan.

Make almond paste with 3 cups ground almonds, 1 1/3 cups sifted confectioners’ sugar, 3/4 cup sugar, few drops almond extract, and 3 egg yolks, Color a quarter a bright color.

Trim the loaf-shaped cake to make a more rounded shape. Brush the cake with egg white or apricot jame and wrap in the plain almond paste; make sure this is very neat. Decorate with colored almond paste, ribbon or gay paper as the picture.

Serves about 30.

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

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.

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

Holiday Glögg and Easy Holiday Smorgasbord

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holiday_glogg_smorgaboard

Glögg is a popular hot punch served throughout Scandinavia on cold winter evenings. During the holiday season it is a refreshing change from the omni-present eggnog. The ingredients for the smorgasboard listed below have been selected from convenience foods (canned and deli foods) easily found at supermarkets.

Select from the following list according to number of guests expected; arrange food on plates or platters and place on buffet table, or, for small parties, arrange dishes on large platter or antipasto tray. SErve a variety of homemade or bakery-fresh dark breads and dinner rolls, along with side dishes of mustard, mayonnaise, and horseradish.

Marinated herring
Herring in sour cream
Deli potato salad mixed with sliced or Harvard beets
Smoke salmon fillets
Canned or fresh (cooked) lobster, crabmeat, or shrimp salad
Picked Eggs
Canned reindeer meatballs (heated)
Canned Scandinavian fish balls (heated)
Sardines
Egg salad
Sliced ham
Sliced turkey
Sliced tongue
Sliced smoked eel
Cheese (Brie, blue, and assorted Scandinavian cheeses available at delis)
Cucumber Salad
Pickles (dill, gherkins, bread-and-butter)
Sliced tomatoes

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Aquavit in Ice Sheath & Christmas Goose with Scandinavian Smorgasbord

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aquavit

Christmas Goose with Scandinavian Smorgasbord

Plan on am ambitious smorgasbord for a gala holiday get-together; to cut costs and effort, make it a potluck party. Use a fruit-stuffed roast goose as the base of the smorgasbord; place it on a separate table along with the Aquavit in Ice Sheath and shot glasses (1 shot glass straight aquavit per guest); place a Scandinavian Punch and the smorgasbord on a separate table; guests wander from table to table, helping themselves to aquavit and goose at one, punch and smorgasbord at the other. (Estimate 20 shot glasses aquavit per fifth bottle.)

1 goose, 8-10 pounds
1/4 cup aquavit
Fruit stuffing:
1 pound fresh cranberries
1 pound dried prunes, chopped
2 pounds apples, cored and chopped
2 cups chopped celery
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup lemon juice
1/4 cup aquavit

Preheat oven to 325 F. Clean goose; splash 1/4 aquavit inside carcass. Mix together fruits and flavorings; stuff goose with fruit mixture and truss up.

Prick goose skin with tines of fork to permit fat to drain off during cooking; place goose breast side down in shallow roasting pan; rub skin well with salt.

Cook goose 1 hour; using oven mits covered with plastic bags, grasp goose with both hands and turn over. Cooke goose, breast side up, 2 1/2 hours; turn heat up to 450 F and cook goose additional 1/2 hour. Remove from oven; cover lightly with foil; let goose stand at room temperature 20 minutes before carving.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Three Cheese Ball

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three_cheese_ball

Make this cheese ball the day before for holiday entertaining and serve it with assorted crackers and/or crisp breads.

For 1 1-lb cheese ball you will need:
1 pkg (8 oz) cream cheese, softened
1.3 cup crumbed Roquefort or blue cheese
1 container (5 oz.) processed hickory-smoked flavor or sharp American cheese spread
2 Tbsp. whipping cream
1 tsp. Worcestershire sauce
1 Tbsp. each minced onion and stuffed olives
2 Tbsp. finely minced parsley
Shredded lettuce
Dried summer savory or caraway seeds, optional Stuffed olive slices.

Preparation:

1. Combine cheeses and cream in mixing bowl or food processor work bowl and process until smooth.

2. Add Worcestershire sauce, onion, olives and parsley, mixing well. Cover and chill overnight.

3. Shortly before serving, shape mixture into a ball. Serve on a bed of shredded lettuce. Sprinkle with savory or caraway seeds, if desired. Garnish with olive slices.

Tips: If cheese ball must be stored for any length of time, substitute onion powder for the minced onion.

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

Holiday Eggnog

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holiday_eggnog

Holiday Eggnog

6 eggs separated
1 pin brandy or whiskey
1/3 cup dark rum
1 pint chilled milk
3/4 cup sugar
1 pint chilled heavy cream whipped
Nutmeg

Beat egg yolks until thick. Slowly add and beat in brandy and rum. Stir in milk. Whip egg whites until very foamy. Gradually add and beat in sugar; beat just until egg whites form soft, shiny peaks. Fold egg whites into brandy mixture; fold in cream. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

Golden Eggnog

6 eggs, separated
3/4 cup sugar
1 quart chilled milk
1 tablespoon vanilla
1 pint chilled heavy cream, whipped
Nutmeg

Whip egg whites until very foamy. Gradually add and beat in sugar. Beat just until egg whites form soft, shiny peaks. Beat egg yolks until thick. Fold in egg whites. Slowly stir in milk and vanilla. Fold cream into egg mixture. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

Published by -COOKINDEX_ Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Instituted, 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

Glögg (Christmas Wine)

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glogg1

10 whole cloves
8 cardamom pods, crushed
6 dried prunes, pitted
3 sticks cinnamon
1/2-inch piece gingerroot (optional)
Shredded peel of 1 medium orange
1 cup water
1/2 cup packed brown sugar
2 bottles (4/5 quart each) port
1 bottle (1 pint) muscatel
1 tablespoon aromatic bitters
1/2 cup raisins
24 blanched almonds
1 cup vodka

Tie cloves, cardamom, prunes, cinnamon, gingerroot and orange peel in cheesecloth bag. Heat water and cheesecloth bag to boiling in 1-quart saucepan; reduce heat. Cover and simmer 3 minutes. Remove cheesecloth bag.

Mixed spiced water, brown sugar, port muscatel, bitters and raisins in Dutch oven; stir until sugar is dissolved. Cover and let stand at least 8 hours.

Stir almonds into wine mixture. Heat until wine mixture is hot (do not boil). Slowly add vodka. Pour Glögg through strainer. Spoon a few raisins and 2 almonds into each of 12 small cups; pour Glögg on raisins and almonds. About 12 servings. (1/2 cup each).

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Christmas Punch and Christmas Sausage Cake

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christmas_punch

Christmas Sausage Cake

1 pound pork sausage
1 1/2 cups brown sugar, packed
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon mace
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cardamon
1 teaspoon baking soda
1 cup strong coffee (cold)
1 cup currants
1 cup chopped walnuts

Preheat oven to 350 F. Combine meat and sugar in mixing bowl and mix well. Stir in eggs and beat well. Mix flour, baking powder, and spices together. Stir baking soda into cold coffee. Add flour-spice mixutre and soda-coffee mixture to mixing bowl alternately, beating vigorously.

Pour boiling water over currants and let stand until currants soften, about 5 minutes. Drain and pat dry with paper towels. Fold currants and walnuts into sausage cake batter and mix well.

Grease 9-cup bundt pan or charlotte mold and dust with flour; tap lightly to shake out excess flour. Turn batter into pan.

Bake 1 1/2 hours or until cake begins to leaves ides of pan and wooden skewer inserted in center comes out clean. Let stand 20 minutes; unmold. Dust lightly with powdered sugar before serving. If desired, garnish with dried fruits chopped (Dates, apricots, citron, etc.)

Note: Good served with cream cheese.

Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.