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Dark Christmas Cake | Eggnog Pound Cake | Coconut Jam Tarts
Noel Cherry Cookies | Wreath Cookies | Snowball Cookies
Cranberry Muffins | Christmas Cheese Balls | Candy Canes
Christmas Punch | Eggnog | Beef Stroganoff





Dark Christmas Cake

1 1/2 cups shortening
1 cup molasses
1 cup sweet milk
6 large eggs
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

4 cups flour
2 Ibs. currants
1 Ib. seedles raisins
1 Ib. raisins
1/2 Ib. dates
1/2 cup walnuts
1 cup strawberry preserves


Mix in the order given, being sure to add the strawberry
preserves last. This batter will make a 12" round cake.
For a large cake, bake about three hours in a slow oven.
(This recipe was handed down from a 3rd Gt-grandmother)



Eggnog Pound Cake

1 cup butter
1/2 cup shortening
3 cups white sugar
6 eggs
3 cups flour

1 cup Eggnog
1 cup flaked coconut
1 teaspoon lemon extract
1 teaspoon vanilla
1/2 teaspoon coconut extract


Cream butter and shortening, add sugar, beat in eggs
Add flour to creamed mixture alternately with eggnog
beginning and ending with flour. Stir in coconut and
flavorings Pour batter into a greased ten inch tube pan
and bake at 325 F for 1 hour and 30 minutes. Cool for
10 minutes in pan before removing, cool on wire rack.



Coconut Jam Tarts

1 pie crust
1/2 cup soft butter
1/2 cup white sugar
2 eggs

1 cup coconut
1 teaspoon vanilla
1/4 cup jam


Prepare pastry, roll out dough then cut and fit into
small tart tins. Cream butter and sugar, Add eggs,
one at a time, beat until blended. Stir in Coconut and
vanilla. Spoon 1/2 teaspoon of Jam into each tart shell.
Cover with coconut micture, dividing evenly, filling
about 2/3 full. Bake at 350 F for 15 to 20 minutes or
until golden. Cool slightly, then remove from pan.
Make 2 dozen tarts.



Noel Cherry Cookies

2 1/2 flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup shortening

1 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup chopped red and
green candied cherries


Combine flour, baking powder, baking soda and salt
Set aside, Cream butter, shortening, sugar, eggs and
vanilla thoroughly. Stir flour mixture into creamed
mixture. Mix well and cool for 1 hour. Shape dough
into two smooth rolls about one and a half inch in
diameter. Wrap in waxed paper and chill overnight
or until firm. Slice into 1/4" slices. Place on ungreased
baking sheet. Bake at 375 F for 8 - 12 minutes, or until
golden brown. Makes about eight dozen cookies.



Wreath Cookies

1 cup butter
1/4 cup white sugar
1 egg
1 teaspoon lemon extract
1 teaspoon grated lemon rind
1 tablespoon light cream

2 1/4 cups flour
1 1/2 tsps. baking powder
3/4 teaspoon salt
1 teaspoon milk
Green cherries
Red cherries


Cream butter and sugar. Beat egg, reserve one teaspoon
of egg; add rest of egg to creamed mixture. Add lemon
exreact lemon rind and cream. Mix well. Sift together
flour, baking powder and salt. Add flour to cream
mixture. Mix well. Chill dough. Roll 1/8 inch thick on
lightly floured board. Cut with a round cutter and cut
out the centre.. Mix the 1 teaspoon egg with 1 teaspoon
milk. Brush egg-milk over 1/2 each cookie and garnish
with pieces of chopped red and green cherry. Bake at
375 F for ten about minutes. Cool on rack.
Makes about three dozen cookies.



Snowball Cookies

1/2 Cup Icing Sugar
1/2 Cup Shortning
1/2 Cup Butter

1/2 Tsp Peppermint Flavouring
2 Cups All Purpose Flour
1/2 Tsp Salt


Cream sugar, shortning, butter, and extract thourghly.
Measure flour WITHOUT sifting into wax paper,
add salt and blend well. Now add dry ingredients
to creamed mixture. Mix well. Form into one inch
balls, place on cookie sheet and cook in 400 F
oven 8-10minutes. Cool on rack. Dip tops in icing,
pink and green, then in coconut. Yield 4-4 1/2 dozen.



Cranberry Muffins

2 cups flour
3/4 white sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 salt
1 1/2 cups chopped cranberries

1/2 cup chopped walnut
2 eggs
1 cup milk
1/4 cup butter
1 teaspoon vanilla


Combine flour, sugar, baking powder, baking soda,
salt, cranberries and walnuts in mixing bowl. Stir well
to blend. Beat eggs, milk, butter and vanilla together.
Add liquid ingredients all at once to dry ingredients. Fill
well-greased muffin cups 3/4 full. Bake at 375 F for 20-25
minutes or until top springs back when lightly touched.
Remove from pan and cool. Makes 1 dozen muffins.



Christmas Cheese Balls

3 tbsp chopped pecans
1 package cream cheese
3 green onions chopped
1 teaspoon mustard

1/4 teaspoon minced garlic
1 cup shredded cheddar cheese
1/4 cup minced parsley


Preheat oven to 350 F then spread out the pecans
onto a small pan. Bake, tossing once, for eight
minutes or until toasted. Meanwhile, Beat in a small
bowl, the cream cheese, onions, mustard, and garlic.
beat for three minutes or until well blended. Stir in the
cheddar cheese. shape mixture into a four inch ball, cover
and chill for 15 minutes. Toss the toasted pecans with the
parsley onto wax paper. Carefully roll the cheese ball in
the parsley mixture, coating it completely. Rewrap in
plastic wrap and refrigerate until ready to serve. Place
the ball on a serving platter surround with crackers.
Makes about 24 servings.



Candy Canes

2 cups sugar
1/2 cup corn syrup
1/2 cup water

1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
1 teaspoon red food coloring


Mix the sugar, corn syrup, water, and cream of
tartar in a large, saucepan. Stir until the sugar
dissolves. Place a candy thermometer in the
mixture, and cook without stirring until the
thermometer reaches 265 farenheit. Turn off
the heat and add the peppermint extract. Divide
the mixture in half by carefully pouring part of it
into another pan. Add the red food coloring to
one of the pans. While waiting for the candy to
cool, grease three cookie sheets Butter your
hands, and use a buttered spatula to cut off
a portion of one of the clear taffy. Pull and fold
the pieces repeatedly on your cookie sheet
until they appear glossy, then roll them into an
8-inch long coil. Give the head of the cane a
twist before setting it aside to cool on the third
cookie sheet.Makes: 6 medium sized canes



Christmas Punch

3 cups Pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water

2/3 cup white sugar
6 cinnamon sticks
1 orange, sliced
cloves


Mix all ingredients in a large saucepan.
Add cinnamon sticks, orange slices and
cloves. Simmer mixture for 4 hours.
Serve hot. Serves 12.



Eggnog

1/3 cup sugar
2 eggs yolks
1/4 teaspoon salt
4 cups milk, scalded
1 teaspoon vanilla

2 egg whites
3 tablespoons sugar
1 1/2 teaspoon sugar
1/2 cup heavy cream,
whipped


Beat 1/3 cup sigar into egg yolks. Add salt; slowly
stir in milk.. Cook in double boiler over hot, not
boiling water, stirring constantly, till mixture coats
spoon. Cool, add vanilla. Beat egg white till foamy.
Gradually add 3 tablespoons sugar, beating till soft
peaks form. Add meringue to custard and mix
thoroughly Chill 3 or 4 hours. Pour into punch
bowl. Fold one and a half teaspoons sugar into
whipped cream - dot eggnog. Sprinkle with nutmeg.
Makes six to eight servings.



Beef Stroganoff

1 1/2 Ibs. round steak
1/4 cup flour
1/4 teaspoon pepper
pinch of gralic powder
3 tablespoon shortening
1 onion, chopped
1 can condensed cream
of mushroom soup

1 soup can of water
1 tablespoon ketsup
1/2 teaspoon mustard
Worcestershire sauce
1 4oz. pkg. cream cheese
1 red pepper
1 green pepper
Cooked rice


Cut steak into 1/4-inch x 1- inch strips, place the
strips into a mixture of flour, pepper and a pinch
of garlic powder. In a deep frypan melt shortening
Add meat and cook until lightly browned. Stir in
chopped onions until transparent. Blend in the
condensed soup, water, ketcup, prepared mustard
and a dash of Worcestershire sauce. Bring to a boil,
cover, reduce heat and simmer for 1 1/2 hours or until
meat is tender Cut the red and green pepper into thin
strips and place into pan and let simmer for 30 minutes
more. Just before serving, stir in the cream cheese.
Continue to cooking until the cheese melts. You could
add 3 tablespoons of sherry or dry white wine if you
wish. Serve over cooked rice. Makes six servings.



Merry Christmas
and
Happy Cooking




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©1998 Shirley Benoit