Christmas Pudding (Carrot)

Melt 3 TBS butter. Add 1 1/2 cups white sugar and 3 well beaten eggs.

Add and mix well in order given:

  • 1 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • salt
  • 1 1/2 cups grated raw carrots
  • 1 1/2 cups grated raw potatoes
  • 1 1/2 cups raisins
  • Mix in fruit peel and nuts if desired

Mix the batch well then pour into a greased mold (see How To Prepare Steamed Puddings). Cover with aluminum foil or tight fitting cover and steam 2 or more hours.

Cool and store till wanted–then steam again for 30 minutes.

Serve with any desired sauce (see Hard Sauce Recipe).

Source: Old community cookbook

Date Added: Nov 28, 2007

Easy Shortbread Recipe

Ingredients:

1 cup butter
1/2 cup fruit sugar
1 1/4 cup sifted flour
3/4 cup rice flour

Directions:

  • Place butter in large bowl and soften it with hands until it is creamy. Add fruit sugar gradually, working it in with hands.
  • Combine flour and rice flour, add to butter mixture. Mix well until all ingredients are blended.
  • Cover bowl and refrigerate for one hour.
  • Use palms of hands to pat dough out to a 1/4 inch thickness on a lightly floured board.
  • Cut with 2″ round cookie cutter. Arrange rounds of dough on ungreased baking sheet. Prick each one several times with fork dipped in flour.
  • Bake in a slow oven (325°F) for 30 minutes.
  • Remove from baking sheet and cool on wire rack.

Yield: Makes 32 pieces of shortbread

Date Added: Nov 28, 2007

White Fruit Cake

Ingredients:

1 cup butter
1 1/4 cups sugar
4 eggs
1 tsp salt
2 cups plus 2 TBS flour
1 tsp baking powder
1 1/2 cups seedless raisins
1 pkg (8oz) mixed fruit
1/2 cup red cherries
1/2 cup green cherries
1/2 cup nuts
1 lemon (juice and rind)
1 orange (juice and rind)

Directions:

  • Prepare fruit and pour over the fruit juices and let stand overnight.
  • Cream butter and sugar till foamy. Add eggs one at a time, beating well between each.
  • Add flour sifted with salt and baking powder, alternating with fruit.
  • Bake in slow oven (275°F) for 3 1/2 hours.

Tip: Place a small pan of water in the oven to help keep cake moist.

Yield: 1 9×9″ cake

Date Added: Nov 28, 2007

German Stollen - Christmas Bread

Ingredients:

3 1/2 cups milk
2 TBS yeast
1/2 cup water (lukewarm)
10 cups flour (approx)
2 tsp salt
2 1/2 cups margarine (melted, then cooled)
1 1/2 cups sugar
2 TBS real lemon juice
5 egg yolks (beaten)
2 TBS brandy
1/2 lb walnuts (chopped)
1/2 lb dates (chopped)
1 lb raisins (chopped)
1/2 lb mixed fruit (chopped)
1/2 lb glazed cherries (chopped)
1/2 cup icing sugar

Directions:

  • Scald milk then cool to lukewarm.
  • Dissolve yeast in water for 10 minutes (according to package directions). Add to milk.
  • Sift 6 cups of the flour with salt, then add to above liquid, make a soft dough.
  • Place the dough in a greased bowl and raise until double in size.
  • Add 1 1/2 cups margarine, sugar, lemon juice, eggs and brandy. Mix well.
  • Slowly add 4 cups flour, working it in until the dough loosens from dish (you may not need as much flour or a little more to get to this stage).
  • Knead in all the fruits and nuts, work in well.
  • Divide dough into 5 portions then shape into loaves. Place them in greased loaf pans. Slash tops with a sharp knife making two rows of slashes slanting down the length of the loaf.
  • Allow dough to rise and double in size.
  • Bake at 350°F. for 1 hour. Remove from oven and let the loaves cool down till they’re no longer hot, but warm.
  • Generously brush 1/2 cup melted margarine across the tops of loaves and leave the bread for a few minutes to soak in the butter.
  • Sift icing sugar over the tops of the bread.
  • Wrap loaves in plastic bags, store in a cool place for 3 days (do not refrigerate), then freeze the loaves.

Yield: Makes 5 loaves

Date Added: Nov 28, 2007

Cranberry Streusel Tarts

Filling Ingredients:

Cream cheese (half of a 4oz package)
1 cup cranberry sauce (jellied, whole cranberries)
1 TBS lemon rind (grated)

Topping Ingredients:

1/4 cup sugar
1/2 cup flour
1/4 cup butter
1/2 cup walnuts (chopped fine)

12 medium tart shells

Directions:

  • Cut cream cheese into 12 small cubes and place one into each of 12 tart shells.
  • Beat the cranberry sauce and lemon rind together, spoon over cream cheese.
  • Mix together the sugar and flour, cut in butter until mixture is coarse crumbs. Mix in walnuts. Sprinkle topping over the cranberries.
  • Bake for 15 to 20 minutes in a preheated 375°F oven (or until lightly browned).

Date Added: Nov 28, 2007