Tag Archive | recipe

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

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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

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.

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.

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.