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Show FAMILY WEEKLY COOKBOOK" fop ffolidaq aking Swing MELANIE DE PROFT Food Editor Perhaps many of us best remember those holiday gift which were prepared in a friend's kitchen and presented to us with so mnch love and joy. As yon make np your gift list, note "something baked1 alongside the names Frost lightly with a buttercream frosting, and top with walnut halves. For additional adornment, use an aerosol decorator, or a commercial frosting (desired color) in a tube 7. Creamy Orange Sauce cup thawed orange Juice concentrate Yt cup granulated sugar 2 egg yolks, fork beaten 2 tablespoons rum or brandy 1 cup whipping cream, chilled Yt of special friends. Here will be mnch fun and excitement as well as rewarding satisfaction for yon when planning gifts around preholiday baking. Surely these gifts will be among those d and by friends. best-love- Mix orange juice concentrate, sugar, and egg yolks until well blended. Stir in the rum or brandy (vanilla extract may be substituted if desired). 2. Beat whipping cream until stiff peaks are formed and fold into the orange sauce. About lYz pts. sauce 1. Steamed Walnut Cranberry Pudding cups walnuts, finely chopped 1 Vs caps whole raw cranberries, rinsed and sorted i cap batter or margarine, softened 1 teaspoon grated orange peel 1 teaspoon salt Vi teaspoon ground nutmeg or ground mace 1 cap granulated sugar (half brown sugar, if desired) 3 eggs, beaten Vt cups sifted regular 1 Yt se flour teaspoon baking powder 3 cups soft bread crumbs cup milk Vt 1. Cream butter or margarine with the orange peel, salt, and spice. Gradually add the sugar, creaming until light and fluffy. Beat in eggs, adding in thirds. 2. Resift flour with baking powder; mix in bread crumbs. Stir into creamed mixture along with wal- nuts, cranberries, and milk. 3. Turn mixture into a mold. Grease inside of the g lid, and cover. Or tie aluminum foil greased heavy-dut- y tightly over top of mold. Place on rack in large kettle. Pour in boiling water to no more than one-ha-lf of the height of mold. Cover steamer; bring water to boiling and keep it boiling at all times. Keep water level at one half the height of mold throughout steaming. Steam the pudding 2 hrs. 4. Remove cover and let pudding stand 10 to 20 min. Turn out onto a pedestal plate and garnish (see photo). Serve with Creamy Orange Sauce or your favorite pudding sauce. About 10 servings well-greas- ed t. tight-fittin- onto cooling rack. Let stand until cold. Wrap in aluminum foil and store in cool place. Steam thoroughly before serving (about 1 to 2 hrs.). Royal Walnut Cookies Vi cups walnuts, finely chopped d egg yolks, sieved cup butter or margarine, softened Vi teaspoon ground mace 1 teaspoon vanilla extract Yt teaspoon grated lemon peel 2 teaspoons lemon juice cup granulated sugar Yt cup finely chopped candied cherries Yt cup finely chopped candied pineapple Vi cup grated citron lVi cups sifted regular flour 4 i 1. Cream butter or margarine with the mace, vanilla extract, lemon peel, and juice. Gradually add the sugar, creaming until the mixture is light and fluffy. 2. Add the sieved egg yolks, beating cup of the thoroughly. Mix in walnuts, then cherries, pineapple, and citron. 3. Stir in enough of the flour to make a stiff dough. Shape dough into rolls 2 to 2 inches in diameter. Roll each one in the remaining walnuts until well coated. 4. Wrap each roll tightly in aluminum foil and chill until firm enough to slice. (Dough may be stored in freezer.) 5. With a sharp, knife, cut rolls into thin slices and place on lightly greased cookie sheets. 6. Bake in a 300F. oven 15 min., or until lightly browned. 7. Remove to wire racks to cool thoroughly before storing in containers or gift wrapping. About 4 dot. cookies thin-blad- ed Give these homemade baked products for special holiday gifts, or adorn your festive table with one or more. Reading clockwise from upper right: marzipan, nuts, Royal Walnut Cookies, Fruity Coffee Fruit Cake, and Steamed Cranberry-Nu- t Cake, Pudding. Two-Ton- ed half. Two-Tone- ht Fruit d Cake Vi Vi 1 1 Yt 1 4 cup butter or margarine 2 teaspoons vanilla extract 1 cup granulated sugar 3 eggs 2 cups sifted regular flour 1 teaspoon salt 1 teaspoon baking powder 2 tablespoons sherry 1 cup dked candied pineapple 1 cup whole candied cherries 2 cups walnuts, coarsely chopped 2 tablespoons unsweetened cocoa 2 tablespoons boiling water 1 cup quartered pitted dates Vi 1 se . or a 10x4x2-iloaf pan with a layer of greased brown paper and another of greased waxed paper, allowing paper to extend 1 inch above sides and ends of pan. Set aside. 2. Cream butter or margarine with the extract Gradually add the sugar, creaming until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. 3. Resift flour with salt and baking powder. Adding gradually, blend lf into creamed mixture, then and finally remaining flour. sherry, 4. Remove of the batter to a second mixing bowl and stir in candied pineapple, cherries, and 1 cup of the walnuts. Turn into prepared pan and spread evenly. 5. Blend water into cocoa and stir into the remaining half of batter. Mix in remaining walnuts and the dates. Gently turn onto the batter in pan and spread evenly. 6. Bake at 300F. about 2 hrs., or until cake tests done (when a wooden pick or cake tester inserted at center comes out clean). Cool completely on wire rack before removing from pan. 1. Line a 9x5x3-in- one-ha- one-ha- lf n. One fruit cake Fruity Coffee Cake hard-cooke- Yt air-tig- Note: If pudding is to be stored several days before serving, unmold and a decorating tip to form leaves. Pipe a frosting wreath around outer edge of cake and around each nut cup walnuts, finely chopped cup candied fruits and peels, finely chopped teaspoon grated orange peel tablespoons butter or margarine, softened teaspoon milk cup confectioners sugar pkg. (8 oz.) refrigerated fresh dough for crescent rolls Sugar Glace Walnut halves Candied cherries ' 1. Blend butter or margarine, milk, and orange peel together. Gradually add confectioners' sugar, creaming until light and fluffy. 2. Open the pkg. of rolls; carefully remove the two sections of dough. Unroll each section (but do not separate). You will have 4 pieces of dough about 7x4 inches. Place the 4 pieces together to make a 14x8-ipiece ; press adjoining edges together to seal. Spread with the butter-sugmixture and sprinkle with the walnuts and candied fruits and peels. 3. Roll up from long side as for jelly roll. Place on lightly greased baking sheet, forming a ring. Make intervals to within cuts at inner y2 in. of edge. Turn alternattoward slices center, others to ing outer edge. Brush surface with melted butter or margarine. 4. Bake at 375CF. 20 to 25 min., or until richly browned. 5. Brush top with a sugar glaze prepared by mixing y cup confec- turners' sugar with 1 or 2 teaspoons milk. Decorate with the walnut halves and candied cherries. n. ar n. One coffee cake Note: For a larger ring, use two pkgs. of rolls, and double all inrolls gredients. Make two fruit-fille- d and join them together on the baking sheet. Cut and shape as di-- ' rected. Increase baking time about 5 min. Fatnily Weekly, December U, 1969 17 J |