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Ten Best Holiday Recipes |
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Best Holiday Fruit Cake:
2 cups coarsely broken Walnuts
1 cup dark seedless raisins
2 cups light raisins
½ cup candied cherries cut in half
1 pound mixed glace fruit
2 ½ cups sifted all-purpose flour
1 cup granulated sugar |
1 ½ teaspoons baking powder
1 teaspoon salt
½ cup honey
1 cup shortening
1/3 cup pineapple or orange juice
1 tablespoon lemon juice
5 eggs |
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For this holiday recipe, grease two 8 ½ x 4 ½ x 2 ¾ inch loaf pans. Line with greased wrapping paper then with greased wax paper.
For this fruit cake recipe, mix first 5 ingredients together with 1 cup flour until coated. To remaining flour add next 7 ingredients. Beat two minutes at medium speed of mixer (300 strokes by hand). Blend in eggs, one at a time. Then beat 1 minute more at medium speed. Pour over floured fruits, mixing well. Turn into prepared pans.
Place in low oven 250 degrees with pan of water on shelf below. Bake about 3 hours—or until touch on top leaves no dent. Cool in pans on rack. To store, wrap in cloth dampened with cider or brandy. Keep in covered container in cool place, this holiday cake cuts better after aging several days. |
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Plum Pudding Holiday Recipe |
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Best Holiday Plum Pudding:
1 cup chopped Walnuts
1 ½ cups light raisins
1 ½ cups dark seedless raisins
1 ½ cups currants
1/3 cup each (2 oz.) glace orange and lemon peel, finely cut
1/3 cup (2 oz.) finely cut citron
1 lemon, grated ride and juice
1/3 cup brandy or cider |
1 cup sifted all-purpose flour
1 ¼ cups fine, dry bread crumbs
1 cup brown sugar, firmly packed
1 teaspoon salt
1 teaspoon nutmeg
2 cups suet (8 oz.) ground or finely chopped
4 eggs, very well beaten
½ cup milk |
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The best holiday recipe for plum pudding begins with mixing the first 6 ingredients. Stir in lemon and brandy. In separate bowl mix next 6 ingredients. Add to fruits, mixing well. Combine milk with beaten eggs, stir into fruit-flour mixture, blending thoroughly. Pack lightly into greased 2 quart mold, leaving 1 inch space for pudding to raise. Cover top with foil. Steam 5 to 6 hours. This holiday plum pudding is then served with flaming brandy and hard sauce. |
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Best Holiday Recipes |
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Best Walnut Gems Recipe:
½ cup butter
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla |
1 cup sifted all-purpose flour
1 cup very finely chopped Walnuts
Powdered sugar |
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 One of the best holiday recipes for cookies. Cream butter with sugar until fluffy. Add salt and vanilla. Work in flour gradually. Stir in walnuts. Chill. Using a teaspoonful, form into shape of small walnut. Bake on ungreased cookie sheet, 350 degree oven 15-17 minutes. Cool 3 minutes, roll in powdered sugar. Cool on rack. Dust tops of cookies again with powdered sugar. Makes 3 ½ dozen rich cookies.
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Italian Christmas Bread |
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Holiday Panetone Recipe:
2 cups milk scalded
1 cake compressed yeast
6 cups all-purpose flour
1/3 cup butter or margarine
1 cup sugar
2 eggs, well beaten
¾ teaspoon anise extract
1 ½ teaspoons salt |
1 teaspoon nutmeg
½ seedless raisins
1 cup mixed glace citron, orange and lemon peel, finely cut
¼ cup glace cherries, cut
1 cup coarsely broken Walnuts
1 egg mixed with 2 tablespoons water, slightly beaten |
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Cool milk to lukewarm. Add crumbled yeast, stir till dissolved. Beat in 2 cups flour. In large bowl, cream butter with sugar. Beat in eggs and anise. Add milk mixture blending till smooth. Work in remaining flour mixed with salt and nutmeg. On well floured board, knead. Place in bowl, rub top with olive oil, cover. Let rise in warm place till light, (about 2 hours). Mix fruit and walnuts. Work into dough. Knead till smooth and elastic. Grease top, cover, let rise again. Knead, shape into 4 small or two large loaves. Arrange on greased cookie sheet. Brush with egg mixture. Cover, let rise until double. Bake 350 degrees. Small loaves about 30 minutes; large loaves 40 minutes. Crust should be fairly dark. Remove to rack and cool. |
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Scotch Trelbies |
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1 cup butter or shortening
1 cup brown sugar, firmly packed
3 cups sifted all-purpose flour
1 teaspoon soda |
½ teaspoon salt
½ cup buttermilk
2 cups old fashioned rolled oats |
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 Cream butter till soft, add sugar gradually. Sift together flour, soda, salt. Add flour mixture alternately with buttermilk, mixing well after each addition. Stir in oats. Divide dough into 4 parts, wrap in wax paper, chill overnight. While cold, roll on well floured board to 1/8 inch thickness. Cut with any shape cookie cutter and bake on ungreased cookie sheet 350 degree oven, 10-12 minutes—till light brown.
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| At serving time spread cookies sandwich fashion with this filling: |
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1 ½ cups chopped pitted dates
¾ cup brown sugar, firmly packed
¾ cup water |
1 tablespoon lemon juice
1 teaspoon lemon rind
1 cup chopped Walnuts |
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Cook first 5 ingredients together till thickened—about 5 min. Stir in walnuts. Chill till ready to use. |
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Holiday Chocolate Mint Fudge |
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2 cups sugar
1/3 cup white corn syrup
½ milk
2 squares (2 oz.) unsweetened chocolate, shaved |
¼ teaspoon peppermint extract
1 teaspoon vanilla
1 tablespoon butter
1 ½ coarsely broken Walnuts |
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 Stir first 4 ingredients together in saucepan. Cook over moderate heat, stirring until chocolate is melted. Cook until candy forms soft ball (236 degrees) when tested in cold water. Add flavorings and butter. While hot, beat until very thick and creamy. Stir in walnuts. Pour into buttered pan. When cool cut in squares.
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Best Holiday Walnut Stuffing |
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¾ cup finely chopped Walnuts, toasted
4 cups stale bread, cubed
1 cup finely diced, tart apple
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon poultry seasoning |
¼ teaspoon thyme
¼ cup finely chopped onion
½ cup thinly sliced celery
1/3 cup melted butter (part margarine or chicken fat if desired)
¼ to ½ cup hot broth |
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Spread walnuts in shallow pan and toast in 325 degree oven about 15 minutes until golden brown. Mix all ingredients together until well blended adding just enough stock to moisten. Stuff bird lightly or, for a special crunchy taste, form stuffing into serving sized balls and bake along with chicken until crisp and brown (about 30 minutes).
This recipe is sufficient for a 4 to 5 pound chicken or capon. For a 12 lb. turkey, multiply by 3. Allow 1 to 1 ½ cups stuffing per pound of bird. |
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Cranberry Walnut Relish |
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1 lb. (quart) raw cranberries
2 ½ cups sugar
1 cup coarsely broken Walnuts, toasted |
1 cup orange marmalade
Juice of one lime or lemon |
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 In shallow pan stir cranberries with sugar. Cover tightly with aluminum foil. Bake in 350 degree oven 1 hour. Spread walnuts in shallow pan, toast along with cranberries unti light golden brown, about 12 min. Stir together baked cranberries, walnuts, marmalade and lime juice, until well mixed. Chill.
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Tiny Tim Apples |
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1 cup (8 oz.) seeded dates
1 cup seedless raisins
8-oz. dried figs |
1 cup Walnuts
1 teaspoon orange rind, grated
1 tablespoon orange juice |
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Chop fruit and nuts, using coarse blade of food chopper. Knead ingredients with rind and juice till well blended. Form into 1 inch “apples”. Roll in powdered sugar, colored sugar crystals or finely chopped Walnuts. Add whole clove for stem and citron leaves, if desired. |
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Chess Pie Recipe |
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1 unbaked pie shell with high fluted edge
½ cup butter or margarine
1 cup sugar
3 whole eggs
1 egg yolk
¼ cup rich cream |
1 teaspoon vanilla
1 teaspoon lemon juice
1 teaspoon lemon rind
1 cup chopped Walnuts
1 cup seedless raisins rinsed with water
1 egg white, stiffly beaten |
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 Cream butter with sugar. Add, one at a time, 3 whole eggs and one yolk, beating well after each addition. Stir in cream, vanilla, lemon juice and rind (mixture will look like cottage cheese). Mix in raisins and walnuts. Fold in egg white. Pour into unbaked crust, bake 350 degree oven 40-45 minutes—until golden brown. Filling should be firm around outer edge but “jiggle” in center.
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