Tag Archive | family

Yule Cookie – English Matrimonials

English Matrimonials

1 ½ cups sifted flour
1 cup brown sugar, firmly packed
1 ¼ cup rolled oats
½ teaspoon of salt
¾ cup of butter
3/4 cup of raspberry jam (Mom used Mary Ellen but use the good stuff)

Measure flour, sugar, oats, salt and butter into bowl.
Mix with hands to a crumb-like consistency
Place half of mixture in an ungreased 6×10 Pyrex pan and press firmly
Cover with jam and top with remaining half of mixture
Press firmly
Bake in a preheated 325 degree oven for 40-45 minutes

Should be slightly candied around the edges and not too moist in center
Cut when cool
Makes 3-5 dozen

The recipe can be used as a dessert by substituting 1 can of whole berry cranberry sauce or cherry or apple pie filling for the jam. Serve warm with ice cream.

Grandma Sjoberg’s Coffee Bread

Mom always made this Christmas morning.

2 cups scalded milk
1/2 cup (1 stick) butter melted
2/3 cup sugar
2 tsp salt
1/4 tsp ground cardamon
2 yeast cakes
1/4 cup lukewarm water
8 cups flour
2 eggs

Scald milk in small saucepan; stir in melted butter, salt, sugar, and cardamon. Cool mixture to luke warm. Pour water on yeast. Stir until dissolved.  Pour into milk mixture. Add beaten eggs and 4 cups of flour. Beat well and work in remaining 4 cups of flour.

Place on board and knead until smooth. Place dough into greased bowl, cover with damp towel and let rise 1 hour. Punch dough and let rise again about 1 hour. Return to board and shape into 4 braids. Top with nuts and granulated sugar.

Bake at 350 degree oven until medium brown.

This was another recipe my Grandma had to stand by my great-grandmother with measuring equipment to translate “a little of this” and “quite a bit of that”.

Yule Cookie – Walnut crispies

2 Squares bitter chocolate
1/2 cup shortening
2 eggs
1/2 tsp vanilla
1 cup sugar
1/2 cup sifted flour
1/2 cup finely chopped walnuts

Melt chocolate in heavy saucepan
Add all other ingredients except nuts
Beat well by hand
Spread mixture in greased jelly roll pan or 3 (8×8 inch pans)
Sprinkle with nuts

Bake in  400 degree oven for 15 minutes
While warm cut with cutter into bars or squares
Break apart when cool.

Makes 4 dozen

Yule Treat – Lemon Angel Pie

This used to be my requested birthday dessert if I didn’t want a cake and the weather was right. Meringue is weather dependent. Good thing my birthday was in June

Beverley Robb’s Lemon Angel Pie

4 egg whites (large)
¼ teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar ( superfine)
4 egg yolks
½ cup sugar
1/4 cup lemon juice
Grated lemon rind
1 cup heavy whipping cream  Powdered sugar to taste
½ teaspoon of vanilla

Preheat oven to 275 degrees (250 if using a glass pan)
Grease a 9 inch pie pan
Separate the eggs and return the yolks to the refrigerator
Let the whites come to room temperature
Beat the egg whites, cream of tartar and salt in large mixing bowl until whites are stiff but not dry.

Beat in sugar, 1 tablespoon at a time until stiff, glossy and sugar is completely dissolved
Put in pie pan and smooth top.

Bake for an hour or until the top shows palest tan.
Cool
Not to worry if top cracks.

In mixer bowl, beat egg yolks until stiff and lemon coloured. Gradually beat in granulated sugar. Blend in lemon juice and rind. Cook in double boiler over simmering water, stirring constantly until thick, 5 to 8 minutes.
Set aside to cool.
Whip heavy cream, and sweeten with ½ teaspoon of vanilla and powdered sugar to taste.
Spread half the cream over the crust to the edge.
Spread lemon custard over the cream and top with the remaining cream.
Chill 4 hours or overnight.
Serves  6 This recipe may be doubled using a 9×13 pan.

My mom usually made the doubled recipe and it’s great for after a heavy meal like Thanksgiving or Christmas.

Yule cookie – Grandma Dorchester

These are really good year round

Grandmother Dorchester Cookies

2 cups Brown sugar
2/3 cup shortening
2 eggs
2 teaspoons of water
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon of cloves
2 cups raisins

Cream together brown sugar and shortening
Add egg and water
Sift together the dry ingredients

Add to the sugar mixture
Add raisins and mix well
Dough will be quite stiff
Drop by large tablespoon on foil lined cookie sheet

Bake in preheated 350 degree oven for 10 -15 minutes

Makes 3 -5 dozen

This is a very old recipe and is named for the grandmother of my grandmother’s girlhood friend in Canada. Really, really good

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 – 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