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Favourite Christmas Recipes
The holidays are fast approaching and soon family and friends will gather in celebration. Here
are some of our favourite recipes, many of them passed down from grandmothers and great-grandmothers.
We hope you enjoy them.
The Happy Holiday Igloo Pound Cake
makes 36 generous slices
WHIP --
6 egg whites
CREAM --
3 sticks butter (3/4 lb)
3 cups sugar
6 yolks
SIFT --
4 1/2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
ALTERNATE --
Dry ingredients with 1 1/2 cups milk into creamed mixture.
ADD --
3 teaspoons vanilla extract
1/2 teaspoon almond extract
FOLD IN --
egg whites
PREPARE --
greased/floured large round metal mixing bowl
POUR --
mixture into pan, filling to 3-inches from the top. Any extra
batter can be baked in a loaf pan.
BAKE --
325 degrees for 1 1/2 to 2 hours. Cake is done when tester comes out clean.
CONSTRUCTING AN IGLOO CAKE
Materials needed:
white icing, blue food coloring, small paint brush, one black licorice
stick, one pipe cleaner or fine wire, a scale-size evergreen tree and a
Santa if you wish.
- After cake is cooled, turn out of the mixing bowl pan onto a large round serving platter.
- With a sharp paring knife carve a scale-sized "front door" into the cake.
- Ice the cake with white/vanilla frosting, coating it smoothly.
- After the icing is dry, use a small paint brush and outline with blue food coloring "blocks of ice" all over the cake, like an igloo.
- Thread the pipe cleaner (or other type wire) through the center of the licorice stick, then shape it into a spiral and stick it into the top of the cake. This is the "smoke" rising from the center of the Igloo.
- Add the tree and figure, and other scale-size creatures for decoration.
Cranberry Nut Cake
Combine:
- 2 c. halved cranberries (cut when semi-frozen)
- 1/2 c. toasted slivered almonds
- grated rind of 1 orange
- 1/2 c. all purpose flour
Cream:
- 1 c. butter or margarine
- 1 c. sugar
- 1 tsp. vanilla extract
- 1 tsp almond extract
- 4 eggs (add 1 at a time and beat well)
Combine:
- 1 1/2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
Stir well to blend
- Add dry ingredients to creamed mixture alternately with 1/3 c. milk, starting and ending with dry ingredients. Stir in floured fruit and nuts.
- Spread batter into a greased and floured bundt or tube pan.
- Bake at 300o for 55 - 65 minutes, or until toothpick inserted in center comes out clean.
- Cool cake in pan 10 minutes, then turn out onto wire rack and cool completely.
- Wrap cooled cake in aluminum foil and store in cool place for several days to allow cake to ripen.
- Dust with icing sugar before serving.
Greta's Christmas Nut Cookies
- 2 3/4 c. all-purpose flour
- 3/4 tsp. salt
- 1/2 tsp. soda
- 1 c. soft butter
- 1/2 c. brown sugar
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- 2/3 c. white sugar
- 1 tsp. vanilla
- 2 eggs, beaten
- 1/2 c. chopped almonds
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- Sift flour with salt and soda.
- Cream butter and sugar. Add eggs and beat until well blended.
- Add flour gradually, mixing well. Stir in nuts.
- Chill dough until stiff.
- Divide dough in half and form into 2 uniform rolls approx. 2" in diameter.
- Wrap in wax paper and freeze; or store in fridge overnight.
- Cut with a sharp knife into 1/4" thick slices.
- Place 1" apart on ungreased cookie sheet.
- Bake at 350 degrees for 8 - 10 minutes.
YIELD: approx. 40 cookies
In memory of Greta Bubbel
Home-made Cranberry Jelly
Ingredients:
- 1 c. sugar
- 1 c. water
- 1 package (12 oz) Ocean Spray fresh or frozen cranberries
- In a saucepan, mix sugar and water. Stir to dissolve sugar. Bring to a boil.
- Add cranberries.
- Return to boil, reduce heat, and boil gently for 10 minutes or until jelly starts to gel:
stirring occassionally.
- Remove from heat and cool completely at room temperature - then refrigerate.
Makes approx. 2 1/4 cups.
Cayenne Walnuts
Ingredients:
- 2 tbsp. cayenne pepper
- 1 1/2 tsp. granulated sugar
- 1 1/2 tsp. salt
- 3/4 tsp. ground ginger
- 6 egg whites
- 3 c. walnut halves (about 3/4 lb)
- Preheat oven to 225 o Fahrenheit
- In a small bowl, stir together cayenne pepper, sugar, salt & ginger.
- Place the eggwhites in another bowl, and using a whisk or fork, beat until frothy
but not stiff.
- Using a small paintbrush or your fingertips, lightly brush each walnut half with a
small amount of eggwhite, and then sprinkle with some of the cayenne mixture.
- As each walnut half is coated, place it on a baking sheet.
- When all of the walnuts are coated, bake in the oven until the nuts are toasted and
crunchy, and the coating is crisp. 15 - 20 minutes.
- Remove from the oven and let the nuts cool completely.
- Pack the spiced nuts into a covered tin, box, or glass jar. Store in a dry place.
- Nuts will keep for up to 3 months.
Makes 3 cups.
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