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NUT BRITTLE
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
3 cups raw shelled peanuts (16 ounces) or other coarsely chopped nuts
1 1/2 teaspoons baking soda
Butter sides of heavy 3-quart saucepan. In it stir together sugar, corn syrup, water, butter, and salt. Bring to boiling, stirring to dissolve sugar. Cook with gentle boil over entire surface over medium heat till 275°F. on candy thermometer and syrup begins to turn a golden color; stir occasionally. Add nuts and continue cooking, stirring often, till 295°F. on candy thermometer and syrup is a clear golden color. Remove from heat. Quickly stir in baking soda. Immediately pour hot mixture into two buttered 15x10x1-inch pans. If desired, pull with forks to stretch thin. Cool. Break into pieces. Make about 2 1/4 pounds candy.
PEANUT TOFFEE
Shape a pan from a 12×10-inch sheet of foil by turning up edges to form a rectangle about 10×8 inches. Sprinkle 1/2 cup finely chopped peanuts in pan; set aside. In 1 1/2-quart saucepan melt 1/2 cup butter or margarine over medium-high heat. Immediately begin to stir in 1 cup sugar gradually with long-handled wooden spoon (should take 45 to 60 seconds). Continue to cook over medium-high heat about 6 to 7 minutes till mixture turns golden brown, stirring only enough to prevent burning. (Once the syrup mixture starts to brown the color changes very rapidly.) Pour over nuts in prepared pan. Cool; break into pieces. Makes 3/4 pound candy.
©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.
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2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar
in 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour, soda, and salt; stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake in 350° oven for 20 to 25 minutes. Sift powdered sugar over top. Place waxed paper under wire rack; immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write “Noel” on each bar using green decorator icing, if desired. Makes 2 dozen bars.
DOUBLE CHOCOLATE BROWNIE BARS
1/2 of a 14-ounce can (2/3 cup) sweetened condensed milk
1 6-ounce package (1 cup) semisweet chocolate pieces
1/4 teaspoon salt
1 teaspoon vanilla
1 roll refrigerated chocolate chip cookie dough
In small saucepan over low heat stir together sweetened condensed milk, chocolate pieces, and salt till smooth. Remove from heat; add vanilla. Pat two-thirds of the cookie dough over the bottom of an ungreased 9x9x2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake in 350° oven for 30 to 35 minutes. Makes 2 1/2 dozen bars.
©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.
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Brownies
1/4 cup butter
2 squares (1 oz. each) unsweetened chocolate
3/4 cup sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 cup sugar
2 Tbsp. water
1/2 tsp. vanilla
3/4 cup chopped walnuts
Melt butter and chocolate together over hot water; cool slightly. Sift together flour, baking powder and salt; set aside.
Combine egg and sugar in a bowl; beat until well blended. Stir in chocolate mixture, water and vanilla, blending throughly. Add sifted dry ingredients and stir just until smooth. Mix in chopped walnuts, Turn batter into a greased 8-inch square pan. Bake in a moderately low oven, 325°, 25 minutes or until top forms a dull crust which dents a little when lightly touched with fingertip. Cool slightly on a wire rack. Cut into 2-inch squares and remove from pan; Makes 16.
Chinese Chews
3/4 cup sifted all-purpose flour
1 cup firmly packed brown sugar
1/4 teaspoon salt
1 tsp. baking powder
1 cup chopped pitted dates
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chopped nut meats
Granulated sugar
Mix together flour, brown sugar, salt, baking powder and dates. Combine eggs, vanilla and nut meats in a bowl; stir into flour-date mixture. Spread batter thinly on a greased 9 x 13 x2-inch pan. Bake in a low oven, 300°, 20 to 25 minutes. Cut cookies into pieces about 1 1/2 inches square while still warm. Cool and dip in granulated sugar to coat. Makes about 4 dozen.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.
Fruit Cake
2 cups sifted all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup chopped nuts
3 cups diced candied fruits and peels
3/4 cup butter or margarine
1/2 cup sugar
1/3 cup molasses
2 eggs
Set oven for low, 300°. Grease the bottom and sides of a 9-inch tube pan. Line with waxed paper and grease the paper.
Sift together flour, soda, salt, cinnamon and nutmeg. Add and mix in nuts, fruits and peels.
Cream butter thoroughly. Gradually add and beat in sugar; continue beating until well blended. Add molasses; mix well. Beat in eggs, one at a tim. Gradually add fruit and flour mixture; mix thoroughly. Turn batter into prepared pan. Bake cake about 3 hours or until cake tester inserted into center comes out clean. Remove cake from oven and let stand in pan about 1/2 hour. Remove from pan and cool on a wire rack. Peel off the paper. Store cake in airtight container several days before serving. Makes a 3 1/2 pound fruit cake.
Upside-Down Fruit Cake
Prepare the batter for Fruit Cake, above. Arrange 6 slices candied pineapple in the bottom of the greased tube pan. Bake cake; remove pan and paper as directed, above. Leave cake upside down on rack and decorate with 6 candied cherries, inserting one into center of each slice of pineapple. Cool cake thoroughly. Store several days before serving.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York
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Cooking time: 1 hour
Preparation time: 40 mins.
Main Cooking Utensil: 9-in ring mold or tube pan
Oven temperature: as Card 8*
Oven position: ditto
For 12-16 servings you need:
Cake:
See Card 8
Crème de menthe icing:
2 egg whites
3 1/2 cups sifted confectioners’ sugar
2-3 tablespoons crème de menthe
Decoration:
candied cherries
halved walnuts
1. Make the cake as Card 8 but bake for only 1 hour.
2. Beat the egg whites with the sifted confectioners’ sugar, then gradually be in the crème de menthe.
3. Spread over the cake with a wetted palette knife, keeping a rather rough appearance.
4. Press the candied cherries and walnuts in position.
TO SERVE: Cut in slices.
TO VARY: Instead of this rather rich moist chocolate cake, a lighter cake may be made. Cream1 cup margarine or butter with 1 cup sugar, gradually be in 4 eggs, fold in 1 2/3 cups all-purpose flour sifted with 1/3 cup cocoa powder and 2 teaspoons double acting baking powder. Bake for approximately 50 minutes in the center of a 375°F oven.
TO STORE: This moist chocolate cake keeps well for some days. Ice as soon as cool-this helps keep it fresh.
* When baking always check oven temperature with that recommended in your cooker instruction card or book.
Printed in Canada © Copyright Paul Hamlyn Ltd 1967
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Preparation time: 30 min.
This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.
For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg
Preparation:
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.
2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.
3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.
4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.
© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.
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Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: 9-nin. ring mold or tube pan, saucepan
Oven temperature: 250°F, increasing to 325-350°F.
Oven position: center
For 8-9 servings you need:
1/2 cup all-purpose flour or 7 tablespoons flour and 1 tablespoon cornstarch
2 tablespoons sugar
5 3gg whites
scant 1/2 cup clear honey
pinch salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Boiled white icing:
2 cups sugar
2/3 cup water
2 egg whites
3/4 teaspoon vanilla extract
Decoration:
candles
sprigs of holly
1. Sift the flour or flour and cornstarch 5 times, add the sugar and sift again.
2. Whisk the egg whites until stiff, then add the honey, salt, cream of tartar, whisk again until stiff-but not dry.
3. Add vanilla extract, then hold in the flour carefully, a spoonful at a time.
4. Put mixture into ungreased pan, and bake for 35 minutes at the lower temperature, then 10 minutes at the higher one. Test to see if cooked by pressing gently.
5. Leave in pan- inverted over a wire rack, do not try to remove cake from pan while hot.
6. To make the icing, stir sugar and water over steady heat until sugar has dissolved boil until a soft ball, when tested in cold water (238°F), remove from heat and pour steadily onto stiffly whisked egg whites, add vanilla extract. pour over cake and lift in peaks with a knife, when firm decorate with candles and holly.
TO STORE: This cake will keep for several days.
Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967
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Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: saucepan, 1 to 1 1/2 quart ovenproof bowl
Oven temperature: 350-375°F.
Oven position: center
For 8-10 servings you need:
2 medium cooking apples
3 tablespoons sugar
1/4 cup water
1 tablespoon lemon juice
1 cup margarine or butter
1 cup sugar
3 eggs
grated ring and juice of 1/2 lemon
2 cups all-purpose flour
2 teaspoon baking powder
Butter frosting:
1 cup butter
3 cups sifted confectioners’ sugar
juice of lemon
3-4 oz. chocolate buttons
2 marshmallows
1 dessert apple
little lemon juice
1. Peel and core applies and cook with sugar, water, and lemon juice to a thick purée, sieve of beat hard.
2. Cream butter and sugar until soft and light and add grated lemon rind.
3. Beat eggs and lemon juice and beat gradually into butter mixture, adding a little flour if mixture starts to curdle.
4. Stir in rest of sifted flour and apple purée, put into greased ovenproof bowl, and bake until firm to the touch. Cool on wire rack.
5. Cream butter and confectioners’ sugar well, then add lemon juice.
6. Stand cake on cake board on flat plate. Spread little butter frosting over the board to look like snow and cover cake with the remainder.
7. Press chocolate buttons on top, then marshmallows to look like a chimney, make steps of apple kept white by dipping in lemon juice.
TO SERVE: Put piece of cotton onto chimney and stand figures and animals around.
TO STORE: Keeps for 2-3 days only in an airtight container.
Printed in Canada @copy; Copyright Paul Hamlyn Ltd. 1967
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1 package (8 ounces) dried apricots, cup up
1 package (8 ounces) pitted dates, cut up
2 1/2 cups Brazil nuts, chopped
1 cup drained red and green maraschino cherries, cut into halves
1/2 pound red and green candied pineapple, cut up (about 1 cup)
3/4 cup Gold Medal flour*
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla
Heat oven to 325°. Place paper nut cups or miniature paper baking cups on baking sheet. Mix all ingredients thoroughly. Spoon about 1 tablespoon batter into each cup.
Bake about 25 minutes or until wooden pick inserted in center comes out clean. If cakes become too dark, cover with aluminum foil last 10 minutes of baking. Cook completely. Wrap securely in plastic wrap or aluminum foil; store in refrigerator.
About 3 1/2 dozen fruitcakes
*If using self-rising flour, omit baking powder and salt.
Little Loaves: Heat oven to 325°. Line 6 miniature loaf pans, 4 3/4 x 2 5/8 x 1 1/2 inches, with aluminum foil; grease. Divide batter among pans; spread evenly. Bake 35 to 40 minutes. 6 fruitcakes.
© Copyright 1971 by General Mills, Inc. All Rights Reserved. Printed in U.S.A.
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1 1/2 envelopes ( 1 1/2 tablespoons) unflavored gelatin
1/3 cup cold water
2 cups canned cranberry juice co*cktail
4 ripe bananas
8 salted almonds
Mayonnaise
Salad greens
Soften gelatin in cold water. Heat cranberry co*cktail to boiling; add to gelatin and stir to dissolve gelatin. Pour into 8 small, star-shaped molds. Chill until firm; unmold. Cut out and remove a small circle from center of each star the same diameter as the bananas. Peel bananas; cut in halves, crosswise. Insert 1/2 banana in center of each of each star as shown. Top each “cancdle” with a salted almond for a “flame”. Add a little mayonnaise to look like melted wax. Serve on salad greens with mayonnaise. Makes 8 servings.
Cherry and Banana Mold
Dissolve the contents of 1 package (3 ounces) lemon-flavored gelatin in 1 cup of boiling water; add and stir in 1 cup cold water. Chill gelatin, stirring often, until thick but not set. Fold in 1/2 cup well-drained, halved, canned pitted black cherries and 1 cup sliced ripe banana. Turn into 1-quart mold; chill until firm. Unmold, garnish with salad greens and serve. Makes 4 to servings.
Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York
