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Show MomeCooliin' By Angie Martin a"! ; ' rjp AM I The recipes in this week's column are from my daughter, Mrs. Cheryl East, who lives in Plain City, Utah. They are some of her favorites that she would like to share with you. " . PECAN FRUITCAKE I J 1 lb (approx 2H c) candied red cherries, halved I 1 lb (approx 24 c) candied pineapple, cut in pieces I 1 lb (about 3 c) golden raisins (Sultanas) I I 1 lb (about 4 c) pecans, coarsely chopped I I 4 c sifted flour j I 2 tsp baking powder I I 2 c butter I I 4 tsp lemon juice-concentrated I 24 c sugar 6 large eggs, well beaten (until thick and softly piled) Thoroughly grease three bread pans and line with waxed or brown I paper (or 10" tube pan). Mix together the prepared fruits and nuts and 1 I cup flour. Sift together remaining flour and baking powder. Set aside. I Cream butter and lemon juice until softened. Add sugar gradually, J creaming until fluffy after each addition. Add beaten eggs in thirds, ( I beating only until smooth after each addition. Add dry ingredients in four- ( ths to creamed mixture, beating only until smooth. Do Not Overbeat! I Mix in fruit mixture, turn batter into pans, spreading evenly. Place I j shallow pan containing 3 cups water on bottom rack of oven during bak- j ing time. ! I Bake at 275 (try 34 or 44 hours) or unti tested done. j j Remove from oven, set on cooling rack. Remove from pan before en- j tirely cooled. Soak cheese cloth in apricot brandy and wrap around each j cake when they are completely cooled. Then wrap in foil and store. In a I few days, resoak cheese cloth in brandy and rewrap cakes as above. . j Repeat two or three times. j ' i i - i I GL'ACAMOLE j 34 c mashed avocado J ! 4 c peeled, chopped finely tomato ! 14 tb minced onion ! j 1 clove garlic grated (or you can use garlic salt) ! I 1 tb lemon juice I j 4 tsp salt j I Other seasonings of choice ( I like a dash of tabasco sauce) . Combine in- I ! gredients and blend together thoroughly. This may also be used as a salad j dressing. Makes approximately 1 cup. j My daughter makes this cheese roll every year and uses it for guests as well as to give as gifts. It is really delicious and I am sure that you will enjoy en-joy this recipe year after year. It freezes well, so you can always have some on hand in the freezer for entertaining. j 1 lb yellow cheese (I use Colby or Longhorn) J 2 pkgs cream cheese (3 oz each) j 1 c cashew nuts j I 2 cloves garlic, minced I j Paprika j ' Put yellow cheese through food grinder, using the find blade. (A pro- I cessor doesn't work well, your grinder is necessary for this.) j Soften and whip the cream cheese. Put cashews through grinder, same j I blade. Mix all ingredients, except paprika, well. Shape into a roll about j I 14" in diameter. Then roll in lots of paprika. The roll should be really red I on the outside. Wrap in wax paper and refrigerate.sWhen ready to serve,- I J slice very thin and place on round crackers. This keeps well in your I . refrigerator or may be frozen. (I usually make recipe into two small J j rolls.) J If you don't want to bother with fruitcake, these are a very nice , substitute and make great gifts. I CHRISTMAS FRUIT COOKIES j ( 2c chopped pecans . . 2 c chopped walnuts I I 2 c chopped almonds-blanched I I 2 c seedless raisins (preferably white) J I 2c chopped dates (Dromedary packages them already chopped ) I V. lb candied cherries I A lb candied pineapple (mixing red and green fruit makes the cookies j 'jetty) 1 (butter (not Oleo or shortening) lVfc of white sugar I I 3egs I I V4 1 utmeg I j 2 T gated lemon rind I 2 T gated orange rind I ltvauia I ltsoo . ' 24 coflour (measured before sifting) j I Mix e fruit and nuts in a very large crock or mixing bowl. It may be I I prepare the night before and covered tightly until the next day. No piece I of fruit t nut should be larger than a raisin, but none should be minced or j I mashed. Soften he butter, cream it with your mixer, gradually adding the I sugar. Atl the grated rinds and nutmeg, then the eggs one at a time I beating mil the mixture is light and fluffy. Add the vanilla. I I Sift the fiur and soda together. Sprinkle about 4 of it over the fruit and ( nuts mixtuj, mix it with two wooden spoons lifting from the bottom of the j bowl to pre.nt packing. I Mix the rnainder of the flour into the batter, beating thoroughly. Add I I it to the floi-ed fruitnut mixture and work with the wooden spoons or I your hands util all the fruit and nuts are lightly coated with the batter. Drop on buttred cookie sheet by teaspoonsful. Bake at 300 until lightly browned aid dry on top. Remove from cookie sheet 1 I and cool on raa. Baking time is usually 15-20 minutes. I I When thorouhly cooked, store in tightly covered containers, with wax . paper betweenbe layers of cookies. They may be stored in the freezer up ! to six months, ut should be ripened at room temperature for several j days before senng. This is one of ry all time favorite Christmas cookies, and I like to have them on hand for ie holiday season. I BUTTERSCOTCH ROUNDS J J4c (14 sticks) bufer lc firmly packed li(it brown sugar I legg I I 1 tsp vanilla I I 2 c sifted regular all jirpose flour ' I 1 tsp baking soda j I Vi tsp ground ginger I Vi tsp cinnamon . J tsp salt lc finely chopped walnts . Candied cherries (optical) I I In a mixing bowl, cram butter. Gradually add sugar and beat until I light and fluffy. Add eg(and vanilla, beat thoroughly. Sift together flour, I baking soda, ginger, cinamon and salt; gradually add to creamed mix- . ture. Stir in nuts. Chill r ease in handling. Shape into balls 1 inch in diameter. Place on bakin, sheet and flatten slightly with bottom of glass . which has been dipped irilour. Press cherry into top, if desired. Bake in I preheated 350 oven 10-12ninutes. Remove to wire rack to cool. Makes I I 4-5 dozen. I J These Christmas cookiesire an annual affair at our house. I usually have my grandchildren heljme, and together we have a great time. This recipe makes 70 to 90 cook depending upon the size of cutter you use, and you don't need to make thm all up at one time. j CHRISTMAS COOKIES I 6 cups sifted flour 1 tsp salt j 2c butter (lib) no substitute! j 2 c granulated sugar I I 4 unbeaten eggs 2 tsp vanilla J 1 Sift flour and salt together. Cream butter until soft. Gradually add I J sugar, creaming after each addition until it is light and fluffy. Add eggs I and vanilla to butter sugar mixture and mix well. (May become lumpy I but keep mixing until lumps are small). I Add flour-salt mixture a little at a time and mix well. Cover bowl and I refrigerate at least 5 hours. Roll out dough to 18 inch thick. Use a small I 1 portion of dough at a time and be sure to flour your board, rolling pin, and I j cutters often or dough will -stick to board . Cut out shapes with cookie cut- I ters, dipping them in flour each time. Place on ungreased cookie sheet j and bake at 350" for about 10 minutes or until light brown around the 1 I edges. ' When cool, frost as described below. J FROSTING FOR CHRISTMAS COOKIES I 4 egg whites ' 4 tsp cream of tartar I 4 tsp vanilla I 5 cups sifted confectioners sugar . I Candy cake decorations and food coloring J NOW COMES THE FUN! Beat egg whites with cream of tartar and I j vanilla until foamy. Gradually beat in the sifted powdered sugar until ' I ' frosting stands in firm peaks. I i ! Now gather the grandchildren (or family) around the table. Divide the frosting among 5 custard or teacups. Tint 4 of the cups with food coloring-red, coloring-red, blue, green and yellow. We think bright colors are the nicest. The 5th cup will be white. Place a spreader in each cup. Have several bottles of cake decorations nearby. Now you are ready! Give each cookie a complete com-plete "color job". Green Christmas trees then have garlands of all colors-and colors-and ornaments of cake decorations. Each star is gaily colored, or striped and maybe has multi colored tips. Dots and designs of all kinds grace your bells. Santa is complete with white beard and belt, blue eyes and buttons down the front. Grandchildren really have great ideas! Have fun and let your imagination have a field day! (If frosting hardens, add a few drops of hot water.) |