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Show Check your list i Need new Christmas gift ideas? j Try making them in the kitchen J.'tf.;5vrr' .. ... V into a buttered 10-inch tube pan or 7-cup scalloped tube pan; sprinkle with '2 the filling mixture. Add remaining batter and top with sugar mixture. Bake 40 to 50 minutes. Cool 10 minutes on wire rack; carefully turn out of pan. Serve warm or cold. FRUITCAKE MINIATURES 6 tablespoons (:14 stick) butter 1 cup firmly packed light brown sugar. 2 eggs 4 cup dairy sour cream 1 cup all-purpose flour ',2 teaspoon salt '.-4 teaspoon baking soda 1 teaspoon cinnamon 2 teaspoon ground cloves 'a teaspoon allspice ',8 teaspoon nutmeg 1 cup candied cherries, cut in half 1 cup golden raisins 1 cup cut-up candied pineapple 1 cup coarsely chopped nuts. ' Preheat oven to 350 degrees. Cream butter in mixing bowl. Gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add sour cream. Combine flour, salt, soda, cinnamon, cin-namon, cloves, allspice and nutmeg; add to creamed mixture. Set aside enough cherries to decorate tops of cakes. Stir in raisins, pineapple, remaining cherries and nuts. Fill two-inch diameter baking cups 'U full; center cherry half on each cake. Bake 25 to 30 minutes. Baked fruited holiday coffeecake and fruit cake miniatures are ail special treats that could be cooked up this holiday season. These goodies can make excellent Christmas gifts. The following recipes ) have been provided by it the American Dairy Association. This series will continue, in addition, to Janet Weaver's ; column, through Christmas. If you're making a list I and checking it twice like I Old Saint Nick, then v check it to see what gifts ; can be made in the kit- chen Coffeecakes or fruit j cake miniatures are i foods that you might well ; bake for your own family j and guests. When you get j into that lovely rhythm of j mixing and baking, it's I easy to make extras for the gift list. A nice way of f presenting these different I cakes might be in a tube J pan for the holiday cof- feecake, an attractive j wooden tray for the tea I ring or braid and muffin 'i pans or even a sleigh for t the fruit cake miniatures, s If you're doing your baking much in advance i of the holidays, the freezer is an excellent i place for storing home- baked goodies. When made with' butter, they'll be just as flavorful as when they came out of the t oven. In the case of holiday coffeeecake and fruit cake miniatures, both made with sour cream, there's moistness which make them ideal J candidates for freezing. t HOLIDAY TEA RING OR BRAID Yield: 2 breads Dough: I 4'2 to 5 cups all purpose ' flour '2 cup sugar l'2 teaspoons salt 2 packages active dry J' yeast i- 1 cup milk it V2 cup (1 stick) butter I 2 eggs J 10 crushed cardamon I seeds I wm Filling for tea ring: jr 2 tablespoons softened i butter I l2 cup sugar I'- '2 cup raisins 2 teaspoons cinnamon Filling for braid: ' l2 cup apricot pastry filling t 2 tablespoons chopped almonds 4 teaspoon almond extract Confectioners frosting : 1 cup confectioners sugar 1 to 2 tablespoons milk Combine 1V2 cups flour, sugar, salt and yeast in a large mixing bowl. Combine milk and butter in a l-quart saucepan; heat until warm (120-130 degrees). Gradually add to flour. Beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs, 1 cup flour and cardamon seed. Beat at high speed 2 minutes, scraping bowl occasionally. oc-casionally. Stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface; knead 8 to 10 minutes or until smooth and satiny. Place in buttered bowl, turning once to butter top. Cover bowl. Let rise on rack over hot water until doubled (about 1 to 1V2 hours). Punch down; turn out onto lightly floured surface. Cover and let rest 10 minutes. Divide dough in half to make two breads. For tea ring, roll dough into 18 x 7 inch rectangle. Spread with softened butter. Mix sugar, raisin's and cinnamon; cin-namon; sprinkle over dough. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Place sealed edge down in a ring on lightly buttered but-tered baking sheet. Join ends of ring; seal. With scissors, make cuts two-thirds two-thirds of the way through the ring at one-inch intervals. in-tervals. Turn each section sec-tion on its side. Cover; let rise on rack over hot water until double in bulk (35 to 40 minutes). Brush with egg wash made by mixing 1 egg and 1 tablespoon water. Bake in preheated 350 degrees Farenheit oven, 20 to 25 minutes. Remove to wire rack to cool. Frost while warm with, confectioners frosting. For frosting, mix confectioners sugar with milk until of thin enough consistency to drizzle over bread. Decorate with pecans and candied can-died cherries, if desired. For braid, roll dough into 18 x 7 inch rectangle. Place on lightly buttered baking sheet. Combine apricot filling, almonds and almond extract; spread lengthwise down center third of rectangle. Cut one-inch wide strips along both sides of filling cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Cover; let rise on rack over hot water until double in bulk (35 to 40 minutes). Brush with egg wash. Bake in preheated 350 degrees oven, 20 to 25 minutes. Remove to wire rack to cool. Frost while warm with confectioners frosting. FRUITED SOUR CREAM COFFEECAKE Filling and topping: One-third cup firmly packed light brown sugar 'icups ugar 1 teaspoon cinnamon 1 cup chopped candied fruit '2 cup chopped nuts Cake: V2 cup (1 stick) butter 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda '2 teaspoon salt 1 cup dairy sour cream For filling and topping, combine brown sugar, ' cup white sugar, cinnamon, cin-namon, candied fruit and nuts in a small bowl; set aside. Preheat oven to 350 degrees. For cake, cream butter in a mixing bowl. Gradually add 1 cup sugar and beat until light and fluffy. Beat in eggs; add vanilla. Mix flour, baking powder, soda and salt; add to creamed mixure alternately with sour cream. Spread half the batter |