Category Archives: Christmas

baking, Christmas, Cookies!, Holidays, Iroquois Gas Corporation, MCM food, Seasons Greetings 1959

Christmas Gumdrop Bars (cookie recipe)

Christmaa Gumdrop Balls
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Christmas Gumdrop Balls

Cook Time30 minutes
Course: after church coffee hour, Cookie
Keyword: christmas, cookie, cookies

Ingredients

  • 1 Cup Flour Sifted
  • ½ Tsp Salt
  • ½ Tsp Cinnamon
  • ½ Cup Gumdrops Shredded, no black licorice
  • ¼ Cup Pecans Chopped
  • 2 Eggs
  • 1 Cup Brown sugar
  • 1½ Tsp Cold water

Instructions

  • Sift flour with salt and cinnamon.
  • Mix ¼ cup of flour mixture with gumdrops and pecans.
  • Beat eggs until thick and lemon colored, add sugar and water.
  • Beat
  • Add dry ingredients to egg mixture.
  • Fold in pecans and gumdrop mixture.
  • Spread in a square pan and bake at 350° for 30 minutes.
  • Frost while warm with orange icing.
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Christmas, Eggert Road Elementary, Holidays, recipe

No Bake Chocolate Walnut Balls

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NO BAKE CHOCOLATE WALNUT BALLS

Course: Cookie, Dessert
Cuisine: American
Keyword: chocolate, cookie, cooky
Servings: 40 cookies
Author: Kathy Belgrade

Ingredients

  • 36 chocolate wafers crushed fine
  • 1 c. finely chopped chocolate bits
  • 1 c confectioner‘s sugar
  • ¼ c orange juice
  • ½ c finely chopped walnuts
  • 3 tsp. corn syrup

Instructions

  • Mix crumbs, bits, sugar, and walnuts.
  • Add syrup and juice.
  • Mix well.
  • Form into 1" balls.
  • Roll in confectioner's sugar, cocoa, and finely chopped nuts.
  • Store in a tight container

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1966, baking, Breads, Buffalo, Buffalo Evening News, Christmas, Desserts, Holiday Recipes, Holidays, MCM food

Christmas Bread

 

Print Recipe

CHRISTMAS BREAD

Cook Time1 hour
Course: bread, Dessert
Keyword: christmas, holiday, yeast bread

Ingredients

  • 2 cups scalded milk
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 packages active dry yeast
  • 1/4 cup lukewarm water
  • 3 cups flour
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 cup chopped mixed candied peel
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 2 eggs beaten
  • 3/4 cup slivered blanched almonds
  • 2 cups white raisins
  • 3 to 4 cups flour

Instructions

  • Combine scalded milk, the tablespoon sugar, and salt.
  • Cool to lukewarm and add yeast dissolved in water.
  • Add 3 cups flour and beat thoroughly.
  • Set in a warm place until bubbly.
  • Cream shortening and sugar.
  • Add grated lemon peel, candied peel, vanilla, nutmeg and eggs.
  • Stir into bubbly mixture.
  • Add remaining ingredients and mix until dough is smooth and soft.
  • Let rest 10 minutes.
  • Knead until smooth and elastic.
  • Place in a greased bowl, cover with a damp cloth and let rise in a warm place until double in bulk.
  • Punch down.
  • Shape into 2 loaves and place in buttered loaf pans.
  • Let rise again until double in bulk,
  • Bake in a 350-degree oven for about an hour.
  • Turn to racks to cool.

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baking, Christmas, Cookies!, Desserts, Holidays, recipe, The Boston Cooking School Cookbook

Norwegian Butter Cookies

 

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Norwegian Butter Cookies

Course: Cookie, Dessert
Keyword: cookie, cooky, dessert
Author: Fannie Merritt Farmer

Ingredients

  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 cup flour
  • 2 egg-yolk hard cooked
  • 1/2 tsp lemon extract

Instructions

  • Cream butter, add egg yolks pressed through sieve and cream in sugar.
  • Add sifted flour and flavoring.
  • Put through cooky press onto a cooky sheet.
  • Decorate with a bit of candied cherry, if liked.
  • Bake 10 minutes in 375 F) oven.