Preheat over to 275°. Line a cookie sheet with brown wrapping paper. Beat egg whites till hard peaks form, using your mixer’s highest setting and it’s smallest bowl. Add ½ tsp. Cream of Tartar, 1 tsp. Of vanilla extract, and drops of food coloring (if desired). Mix well. Add sugar gradually and beat at high speed till hard and shiny peaks form. Use decorating press with largest design. To make circles, press decorator evenly and continuously three times around. The add decoration of choice (if desired). Bake for 1 hour at 275° then turn oven off. Leave meringue in oven for at least two hours to dry, or overnight if it is prepared in the evening.
Makes 18-20
Kathy Kekedy- A Taste of Hungary
DeGraff Memorial Hospital 75th Anniversary Cookbook
Christmas Cake
1 yellow cake mix
1 cup chopped cranberries
8 oz sour cream
½ cup chopped nuts
4 eggs
Combine cake mix, sour cream and eggs and mix 2 minutes. Add berries and nuts. Turn into greased and floured Bundt pan. Bake for 35-45 minutes at 350º. Cool 15 minutes and remove from pan.
Frosting
Melt in 1/3 cup margarine. Blend in 2 cups confectioners sugar and 1 ½ tsp. Vanilla. Stir in 2-4 tablespoons hot water, 1 tablespoon at a time until of the desired consistency. Tint green for a festive effect and decorate with cherries and nuts.
Janet Holler, DeGraff Memorial Hospital 75th Anniversary Cookbook
2 cups butter
1 cup sugar
1 egg, well beaten
4 cups sifted flower
1 teaspoon vanilla
Let butter soften. Cream, adding sugar gradually. Beat in egg. Stir in flour to form a sift dough. Add vanilla.
Form dough into a ball, cover and refrigerate for at least an hour, Roll dough out on lightly floured surface to about 1/4″ thickness. Cut with cutters. Place on greased cookie sheets.
Bake in a preheated 375-degree oven for 6 to 8 minutes. Cool & frost as desired.
