OCR Text |
Show Favorite holiday recipes cornstarch in V cup water; stir gradually into sugar syrup. Heat, stirring constantly, to boiling; cool to lukewarm. Quick and Easy Cranberry Sauce 4 cups (one pound) fresh cranberries 2 cups sugar 2 cups water Combine cranberries, sugar and water in saucepan. Heat to boiling point, stirring until sugar dissolves; then boil rapidly until berries pop open (about five minutes). Makes one quart cranberry sauce. If thicker sauce is preferred, reduce water to one cup. This information was furnished by the USU Extension Service, Davis County office. We wish to thank JoAnn Mathis for sharing these recipes with our readers. Grandma's Old English Fruit Cake 2 cups sugar Vi cup butter 3 eggs 5 cups flour 1 tsp. salt 2 tsp. vanilla 1 pound currants (or raisins) 1 pound raisins 2 pounds candied citrus peel Vi pound walnuts, chopped 1 tsp. cloves 1 tsp. nutmeg 1 Vi tsp. cinnamon 1 Vi tsp. allspice 1 Vi cup milk 1 tsp. soda 2 Tbsp. hot water Vi cup molasses Decorations: 1 package whole pecans, candied whole cherries, candied green cherries, orange slices Cream sugar and butter. Add eggs, vanilla and milk. Sift four cups flour with spices and salt. Combine the dried fruit, nuts, and remaining cup of flour. Add dry ingredients to liquid mixture and beat Add batter to fruit and nuts. Mix thoroughly. Dissolve soda in hot water and add molasses. Stir until un-til mixture foams, then pour over batter. Mix well. Bake in lined loaf pans at 275 degrees for VA to 2 hours. Place pan of water in oven while baking. These cakes store well and improve with age. Makes four standard size loaf cakes. Bread Pudding Vi cup raisins 18 slices stale white bread, torn into bite-size pieces 3 cups milk 3 eggs, beaten 2 cups sugar 2 Tbsp. flour 2 tsp. vanilla 1 tsp. baking powder 1 tsp. ground cinnamon Vi tsp. ground nutmeg Vi tsp. salt Heat oven to 325 Toss raisins and bread in large bowl. Place in greased 2lA quart casserole. Mix remaining ingredients; ingre-dients; pour over bread and raisins. Bake one hour. Let stand 15 minutes. Spread bread pudding onto serving serv-ing plates; top with ice cream and caramel sauce. Makes 10 to 12 servings. serv-ings. Caramel Sauce 2 cups packed brown sugar 1 2A cups water 2 Tbsp. butter or margarine 2V2 tsp. vanilla XA cup cornstarch Va cup water Heat sugar, VA cups water, the butter and vanilla .in a 3-quart saucepan over medium heat, stirring constantly, to boiling. Dissolve |