Christmas – Page 4 – Vintage Recipe Cards (2024)

1 Reply

10 whole cloves
8 cardamom pods, crushed
6 dried prunes, pitted
3 sticks cinnamon
1/2-inch piece gingerroot (optional)
Shredded peel of 1 medium orange
1 cup water
1/2 cup packed brown sugar
2 bottles (4/5 quart each) port
1 bottle (1 pint) muscatel
1 tablespoon aromatic bitters
1/2 cup raisins
24 blanched almonds
1 cup vodka

Tie cloves, cardamom, prunes, cinnamon, gingerroot and orange peel in cheesecloth bag. Heat water and cheesecloth bag to boiling in 1-quart saucepan; reduce heat. Cover and simmer 3 minutes. Remove cheesecloth bag.

Mixed spiced water, brown sugar, port muscatel, bitters and raisins in Dutch oven; stir until sugar is dissolved. Cover and let stand at least 8 hours.

Stir almonds into wine mixture. Heat until wine mixture is hot (do not boil). Slowly add vodka. Pour Glögg through strainer. Spoon a few raisins and 2 almonds into each of 12 small cups; pour Glögg on raisins and almonds. About 12 servings. (1/2 cup each).

1 Reply

1 cup butter or margarine, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum flavoring
2 1/2 cups all-purpose flour
3/4 cup finely chopped red or green candied cherries
1/2 cup finely chopped pecans
1 cup flaked coconut

in mixing bowl cream together butter or margarine and sugar; blend in milk and vanilla or rum flavoring. Stir in flour, chopped candied cherries, and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices. Place on ungreased cookie sheet. Bake in 375° oven about 12 minutes or till edges are golden. Remove from cookie sheet to rack; cool. Makes about 5 dozen cookies.

Jam-Filled Cookies

Cream together 1 cup butter or margarine, 1/2 cup granulated sugar, and 1/2 cup sifted powdered sugar. Beat in 1 egg and 1 1/2 teaspoons vanilla. Stir together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon cream of tartar; bet into egg mixture. Chill. On floured surface roll dough 1/8 inch thick; cut with floured scalloped cookie cutter. Place on ungreased cookie sheet. Spoon 1/2 teaspoon Jam Filling in center half of the cookies. Cut out center of remaining cookies; place over filling. Seal Bake in 350° oven for 10 to 12 minutes. Remove from cookie sheet to rack; cool. Makes 2 1/2 dozen cookies.

Jam Filling: Add 1 tablespoon water to 1/2 cup jam (any flavor); stir in 1 tablespoon cornstarch. Cook and stir till thickened; cool.

3 Replies

Cooking time: 1 1/4 hours
Preparation time: 45 mins.
Main cooking utensils: 2 lb loaf pan, wax paper
Oven temperature: 350°F

For 8 servings you need:
3/4 cup butter or margarine
1/2 cup sugar
2 tablespoons clear honey
2 eggs
2 cup all-purpose flour sifted with 2 1/4 teaspoons double acting baking pwoder
1/4 cup candied cherries
6 tablespoons seedless raisins

Honey royal icing:
3 1/2 cups sifted confectioners’ sugar
2 egg whites
1 teaspoon clear honey

Decoration:
almond paste made with
1/2 cup ground almonds etc…
See Card 9
few colored candies

(from Card 9)
2 cups ground almonds
1/2 cup sugar
scant cup sifted confectioners’ sugar
juice 1 lemon

1. Cream butter and sugar until soft and light, the beat in the honey and gradually add the eggs.

2. Stir in the sifted flour and baking powder, cherries, dried fruit. Put into the pan lined with wax paper.

Leave a reply

One of the most basic grains – rice – is enjoyed in a fluffy pudding that is lightened with whipped cream, perfumed with almond flavoring and studded with nuts and topped with raspberries.

For 5 to 6 servings you will need:
1 1/4 cups milk
1 1/4 cups water
1/4 cup sugar
1 cup uncooked rice
2 Tbsp. soft butter or margarine
1/2 tsp. almond flavoring
1 cup whipping cream
1 Tbsp. sugar
1/2 cup blanched, slivered almonds
Raspberry jam or sauce

Preparation:

1. In large saucepan, combine milk, water and the 1/4 cup sugar. Bring to a boil over high heat. Stir in rice.

2. Reduce heat. Simmer, uncovered, about 30 to 35 min. or until rice i tender and liquid is absorbed.

3. Remove from heat. Stir in butter and almond flavoring until well combined. Cool. Whipp cream. Beat in 1 Tbsp. sugar.

4. Fold cream and almonds into pudding. Cover and chill at least 2 hrs. before serving. Serve with raspberry jame or sauce.

Leave a reply

Cooking time: few mins.
Freezing time: 13 hours
Preparation time: 30 mins.
Main cooking utensils: saucepan 7 – to 8 -in. soufflé dish

For 6-8 servings you need:
2 tablespoons sugar
2/3 cup water
2/3 cup raisins
2/3 cup seedles [SIC] white raisins
2/3 cup currants
2 1/2 cups vanilla ice cream ^*
1/4 cup candied cherries
3 tablespoons brandy or sherry
10-15 ladyfingers
^*Bought or made as follows: Beat 3 egg yolks and 3/4-1 cup sifted confectioners’ sugar until thick with 1 teaspoon vanilla extract. Whip 2 1/2 cups whipping cream and blend with egg yolks. Freeze for 1 hour, fold in 3 stiffly beaten egg whites. Freeze until firm.

1. Dissolve the sugar in the water to make a syrup and add teh dried fruit.

2. Bring to the boil, pour immediately into a bowl and leave to cool completely.

3. Drain the dried fruit of all the syrup and mix with the ice cream together with the halved cherries and the brandy or sherry.

4. Pack into a dish and put into the refrigerator freezing compartment or home freezer for about 10 hours.

5. Turn out and place the ladyfingers around the edge.

6. Tie them in place with a piece of brightly colored ribbon.

Leave a reply

Very spicy and always crisp, these cookies are almost foolproof for a child cookie-making project. Popular any time of the year, they are especially nice during a holiday season. Just choose the appropriately shaped cookie cutter.

For 4 dozen cookies you will need:
2/3 cup butter or margarine, room temperature
3/4 cup brown sugar, packed
1 Tbsp. cinnamon
2 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp baking soda
1/3 cup to 1/3 cup water
2 1/2 cups all-purpose flour
Royal Icing, optional (recipe follows)

Royal Icing: Beat 1 egg white until frothy. Whip in 3 to 4 cups unsifted powdered sugar until icing is smooth and can be forced through a cake decorating tube or bag. Flavor with 1/2 tsp. vanilla, lemon or almond extract.

1 . Cream butter and brown sugar. Add cinnamon, ginger, cloves and baking soda.

2. Whip in 1/4 cup of the water and stir in the flour. Dough should be pliable and easy to roll out. If the humidity in your area is very low, you may need to add more water to keep dough from being crumbly.

3. Roll dough out to about 1/4 inch thickness – the thinner the dough the crispier the cookie.

4. Cut out cookie shapes as desired such as gingerbread men, Christmas wreaths. Valentine hearts or scalloped rounds.

5. Place cookie cutouts on lightly oiled baking sheets. Bake at 375°F for 8 to 10 min. Cool.

6. Decorate with Royal Icing, if desired.

Leave a reply

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners’ sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups Gold Medal flour^*
1 teaspoon salt
1/2 teaspoon red food color

Heat oven to 375°. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings Blend food color into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place rope side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. About 4 dozen cookies.

^*If using self-rising flour, omit salt. If using instantized flour, stir 2 tablespoons milk into butter mixture.

3 Replies

1 package of our date bar mix
2/3 cup hot water
3 eggs
1/4 cup Gold Medal flour
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon each nutmeg and allspice
1 cup coarsely chopped nuts
1 cup candied cherries
1 cup cut-up dried apricots
1/2 cup cut-up candied pineapple
Apple Jelly Glaze (below)

Heat oven to 325°. Grease and flour loaf pan, 9 x 5 x 3 inches. Blend date filling from date bar mix package and hot water. Add crumbly mix, eggs, flour, baking powder and spices; mix thoroughly. Stir in nuts, cherries, apricots and pineapple. Spread mixture evenly in pan.

Bake about 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly. Wrap in plastic wrap or aluminum foil; refrigerate. Glaze cake just before serving.

Apple Jelly Glaze: Heat 1/4 cup apple or currant jelly over low heat until smooth, stirring occasionally. Spoon over cake.

A refreshing topping for this fruitcake is Apricot Hard Sauce: Beat 1/4 cup soft butter until fluffy; gradually beat in 2 cups confectioners’ sugar. Stir in 1/4 cup preserves. Chill. About 1 cup.

2 Replies

1 cup butter or margarine, softened
1 1/2 cups confectioners’ sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups Gold Medal Flour^*
1 teaspoon soda
1 teaspoon cream of tartar
5 food colors

Mix throughly butter, confectioners’ sugar, egg and flavorings. Blend in flour, soda, and cream of tartar. Divide dough in half; color portions of one half with food colors. Cover dough; chill 2 to 3 hours.

Heat oven to 375°. Roll plain half of dough 1/8 inch thick on lightly floured cloth-covered board. Cut the tree, star, ball or other decorative cookie cutters. Place on lightly greased baking sheet. Roll colored doughs; cut out different shapes to fit on top of each plain cookie shape.

If you wish to hang the cookies on your Christmas tree, insert small piece of paper drinking straw through top of each cookie before baking. Bake 7 to 8 minutes or until golden brown on edges. About 2 dozen cookies.

^*If using self-rising flour, omit soda and cream of tartar.

For brightly colored cookies, use paste food color, available in most speciality stores.

Leave a reply

Cereal Christmas Trees

3 tablespoons butter or margarine
32 large or 3 cups miniature marshmallows
1/2 teaspoon vanilla
1/2 teaspoon green food color
4 cups Cheerios cereal
Small gumdrops

In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.

On waxed paper, quickly shape warm mixture with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each place card-size tree or 1/4 cup mixture for each cookie-size tree. For ornaments, cut gumdrops into slices and press onto trees. 6 to 8 place card-sized tress or 16 to 20 cookie sized trees.

Cereal Christmas Balls: Shape mixture into balls, using about 1/2 cup mixture for each. Cut gumdrops into fourths and press onto balls. 8 balls.

Carameled Cereal

In top of double boiler over hot water, heat 28 vanilla caramels in 2 tablespoons water, stirring frequently, until caramels are melted and mixture is smooth. Pour caramel mixture over 5 cups Kix cereal; mix gently. Drop mixture by spoonfuls onto waxed paper. Let stand until firm. About 3 dozen candies.