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Yuletide treat – Pecan Pie

Pecan Pie

Make a pie crust or use one of the ones available at your grocer

Filling for a 9″ pie
Beat together with a rotary beater:

3 eggs
2/3 cup sugar
1/3 Tsp salt
1/3 cup butter
melted 1 cup dark corn syrup

Filling for an 8″ pie shell:

2 Large eggs
1/2 cup sugar
1/4 tsp salt
1/4 cup butter
3/4 cups dark corn syrup

Mix in 1 cup pecan halves / 3/4 cup pecan halves

Pour into pastry lined pie pan

Bake until set and the pastry is slightly browned in a 375 degree oven for 40 to 50 minutes
Cool
Serve cold or slightly warm

This from Mom’s really old Betty Crocker Cookbook from the 1950’s with the cool photos.

Yule Cookie – Mom’s Bon bons

Mom’s Bon Bons

1 cup sugar
2 cups butter
1 egg
4 cups sifted flour
½ teaspoon of lemon extract
Or a few drops of oil of lemon
1 small jar of S&W chopped fruit
Bag of chopped pecans or walnuts

Mix creaming butter and sugar, adding rest of ingredients
Make into 2 rolls then roll in chopped pecans or walnuts
Put in refrigerator
Slice thin and bake at 400 degrees

The chopped fruit was a jar of mixed maraschino cherries and other coloured fruit.
When in the cookie makes it look like a stained glass window.

The mom in Mom’s is my grandmother and she did this pre any magazine article for stained glass cookies as this was her way of modifying the spritz dough sans the almonds.

Yuletide treat – Pineapple pickle

Don’t knock it until you try it!

Pineapple Pickle

2 #2 ½ cans of pineapple chunks
1 cup cider vinegar
1 cup brown sugar
2 cinnamon sticks
20 whole cloves

Drain pineapple, reserving the liquid.
Add liquid to other ingredients and boil for 10 minutes
Add Pineapple and simmer for 10 minutes longer
Remove spices
Seal in hot sterilized jars or refrigerate until ready to use.

Serves 6-8

Warning when we made this for Thanksgiving and Christmas there is never any left to store. The longer you wait before serving the better the spices will do their job. So make the day before at least.

Yuletide cookies – Spritz BakeLser

Spritz Bakelser

1 cup sugar
2 cups Butter (never ever ever use margarine in any cookie calling for butter unless you want a nasty tasting mess)
1 egg
½ cup finely chopped almonds
4 cups Soft as Silk cake flour

Chop nuts in blender or food processor. (this used to be done by hand by mom’s indentured servants)
Cream Butter and sugar together until light and delicate
Add egg and gradually work in flour and almonds
Chill dough
Squeeze through pastry tube with small star tip on to foil lined cookie sheets
(Mom used a cookie press with the star opening, much easier and more fun)
Bake in a preheated oven 400 degrees for about 12 minutes or until tinged with pale tan
Remove carefully when set

Makes 3-5 dozen

This recipe is from my Swedish great-grandmother and was transcribed my grandmother. It began as a little of this and just enough of that.

Yule cookies – Melt in the Mouth

Melt in the Mouth

½ cup butter
1 cup brown sugar
1Teaspoon vanilla
1 egg
¾ cup sifted flour
1 Teaspoon baking powder
½ Teaspoon salt
½ cup finely chopped nuts

Cream butter, add sugar, vanilla & egg
Beat until light
Add sifted dry ingredients and nuts
Drop by scant teaspoons onto cookie sheets
Bake in hot oven

400 degrees for about 5 minutes Cool for ½ minute
Remove to wire rack

Yule cookies – Moravian Christmas cookie

Moravian Christmas Cookie

3 ¾ cups sifted cake flour
¾ teaspoon ginger
¾ teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon salt
¾ Teaspoon baking soda
½ cup butter or other shortening melted
1 cup molasses, heated
½ cup brown sugar

Sift flour once, measure and sift together with spices, soda and salt 3 times
Combine butter & molasses, add the sugar and the flour mixture and let stand in cold place for a week or two.

Roll out paper thin and cut with fancy cookie cutters and bake in a moderate oven (375) degrees) 6 minutes on a greased cookie sheet.

Remove at once from sheet, cool and store indefinitely in a closed tin
Makes about 200 cookies.

As you can tell this recipe is old. It’s pre-refrigerator and temperatures on ovens.

This used to be my favourite dough to sneak pieces to eat while we were cutting them out.

Yule Cookies – Pecan cookies

Pecan Cookies

½ pound of butter
2 cups of flour, sifted
1 Teaspoon of vanilla
3 heaping kitchen tablespoons of powdered sugar
1 cup chopped pecans

Additional powdered sugar for rolling

Cover cookie sheets with foil or grease lightly
Mix thoroughly all ingredients except the nuts with electric mixer
Add pecans and shape into teaspoon size ovals
Bake at 325 degrees for 25 minutes or until set

Do not over bake! They should not be brown!

Roll in powdered sugar immediately when removed from oven. (And some if you wonder where I got my asbestos hands?)

Roll again when cool

Makes 3-5 dozen

Mom got this from her first voice teacher and you can use Chocolate chips instead of pecans.
When she packed them in the cookie tins she packed them in more powdered sugar under and between the layers.

Yule Cookie – Makroner

Makroner –

Another of the Swedish ones. Just a little late for St. Lucy Day

1 lb butter
1 lb sugar
4 eggs
1 tsp vanilla
1 ¼ lb flour

Cream butter and sugar
Add eggs and mix well
Add vanilla
Add flour to make smooth paste

Put in cookie press with die of your choice
Bake 8-12 minutes at 400 degrees

Yule cookie – Toffee Bars

Toffee Bars

2 cups all purpose flour
¼ teaspoon salt
1 cup butter or ½ cup butter and ½ cup shortening
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
6 oz of milk chocolate
½ cup chopped walnuts

Cream butter and sugar
Add egg and vanilla
Mix well
Add sifted dry ingredients mixing just enough to combine
Spread in shallow 10×15 greased pan
Bake in 350 degree oven for about 25 minutes.

Remove from oven and cover with 6 oz of melted milk chocolate
(Grate on sheet immediately)
Then sprinkle with nuts
Cut into bars immediately and remove to wire racks

Makes 50 1×3 bars

Yule cookie – chocolate nuggets

Chocolate Nuggets

¾ cup butter
1 cup sugar
1 egg
¼ teaspoon salt
2 1oz squares of unsweetened chocolate melted
2 Tbsp milk (whole)
½ Teaspoon vanilla
2 ½ cups of sifted flour
Chocolate shots, ants, jimmies, sprinkles or whatever you call them

Cream butter; gradually add sugar and cream until fluffy
Add egg, salt, chocolate, milk and vanilla
Mix well
Mix in flour
Chill dough thoroughly
Shape into 1 inch balls
Roll in the chocolate sprinkles

Place in oven on a greased cookie sheet
Bake at 375 degrees for 10-12 minutes

Makes 4 dozen