Browse Items (5 total)

• 
  Textcategory:Dessertdecade:1950s...6 more

  Holiday Pound Cake

  Holiday Pound Cake
  
  2 cups butter 9 large eggs
  2¼ cups sugar 1 cup chopped candied
  1 tablespoon vanilla green cherries
  1 teaspoon grated lemon 1 cup finely chopped
  rind pecans
  1 cup chopped candied 4½ cups sifted flour
  red cherries 1½ teaspoons salt
  
  Cream butter and add sugar gradually. Blend in
  vanilla and lemon rind. Add eggs, one at a time,
  beating thoroughly. Toss cherries and nuts with 1 cup
  of flour. Sift remaining flour with salt and gradually
  fold into batter. Fold in cherries and nuts. Bake in
  10-inch tube pan, buttered and lined with waxed pa-
  per, at 325 degrees for 1 hour and 45 minutes. Cool.
  Cake will keep several weeks if stored in tightly cov-
  ered container.
  
  Back: blank
  
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  # Holiday Pound Cake
  
  ## Ingredients
  
  - 2 cups butter
  - 2 1/4 cups sugar
  - 1 Tbsp vanilla
  - 1 tsp grated lemon rind
  - 1 cup chopped candied red cherries
  - 9 large eggs
  - 1 cup chopped candied green cherries
  - 1 cup finely chopped pecans
  - 4 1/2 cups sifted flour
  - 1 1/2 tsp salt
  
  ## Instructions
  
  1. Cream butter and add sugar gradually.
  2. Blend in vanilla and lemon rind.
  3. Add eggs one at a time, beating thoroughly after each addition.
  4. Toss cherries and nuts with 1 cup of the flour.
  5. Sift remaining flour with salt and gradually fold into batter.
  6. Fold in the floured cherries and nuts.
  7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
  8. Bake at 325°F for 1 hour and 45 minutes.
  9. Cool completely before storing.
  
  > Cake will keep several weeks if stored in a tightly covered container.
• 
  Textcategory:Dessertdecade:1950s...8 more

  Christmas Fruit Cookies

  (Vsrut)cookies
  Christmas Fruit Cookies
  1 c butter 4 slices (1c) finely cut
  pineapple
  1½ C brown sugar
  1 lb whole candied cherries
  2 eggs
  1 c whole filberts
  ½ c flour
  1 c pecans
  1 tsp Cinnamon
  1 c walnuts
  1 tsp soda
  1 c ~~big~~ brazil nuts
  1 tsp vanilla cut in half
  1 C flour
  1 lb dates
  (over)
  
  Back:
  Cream together butter & brown use
  all eggs & mix
  stir in ½ c. flour, cinn, soda, vanilla
  Dredge fruit & nuts with one cup flour
  mix together the creamed mix & fruit & nuts
  place spoonfuls on greased cookie sheet
  allow for spreading of the dough
  
  Bake 375 for 12-15 min.
  
  ---
  
  # Christmas Fruit Cookies
  
  ## Ingredients
  
  - 1 c butter
  - 1 1/2 c brown sugar
  - 2 eggs
  - 1/2 c flour
  - 1 tsp cinnamon
  - 1 tsp baking soda
  - 1 tsp vanilla
  - 1 c flour
  - 4 slices (1 c) finely cut pineapple
  - 1 lb whole candied cherries
  - 1 c whole filberts
  - 1 c pecans
  - 1 c walnuts
  - 1 c brazil nuts, cut in half
  - 1 lb dates
  
  ## Instructions
  
  1. Cream together butter and brown sugar.
  2. Add all eggs and mix.
  3. Stir in 1/2 c flour, cinnamon, soda, and vanilla.
  4. Dredge fruit and nuts with one cup flour.
  5. Mix together the creamed mixture and fruit and nuts.
  6. Place spoonfuls on greased cookie sheet; allow for spreading of the dough.
  7. Bake at 375°F for 12–15 minutes.
• 
  Textcategory:Dessertdecade:1950s...6 more

  St. Nicholas Cake

  St. Nicholas Cake
  (Mrs. Beverly Bajus)
  
  2 1/3 c. flour (regular or
  instant blending)
  1 3/4 c. sugar
  2 tsp. baking powder
  1 tsp. salt
  1 c. shortening
  3/4 c. milk
  1 tsp. rum flavoring
  1 tsp. vanilla
  4 eggs
  1/2 c. white raisins
  1/2 c. chopped pecans
  1/4 c. cut-up green
  candied cherries
  1/4 c. cut-up red candied
  cherries
  
  Spoon or pour flour into dry measuring cup. Level
  off and pour measured flour into mixing bowl. Add
  sugar, baking powder and salt to flour. Stir well to
  blend.
  
  Back:
  Add shortening, milk and flavorings. Beat two min-
  utes with electric mixer (medium speed) or by hand
  (150 strokes per minute). Add eggs and beat two
  minutes more.
  
  Stir in fruit and nuts. Spread evenly in well-
  greased, 10-inch tube pan. Bake in moderately hot
  oven (375 degrees) for 60 to 65 minutes.
  
  Cool on rack 15 minutes before removing from pan.
  Frost when cool or spread top of cake with powdered
  sugar glaze and let glaze run down sides. Decorate
  with cherries and nuts, if desired.
  
  To make frosting, combine 2 cups powdered sugar,
  1/4 cup butter or margarine, 2 tablespoons light cream
  or milk and 1 teaspoon rum flavoring. Beat until
  smooth.
  
  ---
  
  # St. Nicholas Cake
  
  ## Ingredients
  
  - 2 1/3 cups flour (regular or instant blending)
  - 1 3/4 cups sugar
  - 2 tsp baking powder
  - 1 tsp salt
  - 1 cup shortening
  - 3/4 cup milk
  - 1 tsp rum flavoring
  - 1 tsp vanilla
  - 4 eggs
  - 1/2 cup white raisins
  - 1/2 cup chopped pecans
  - 1/4 cup cut-up green candied cherries
  - 1/4 cup cut-up red candied cherries
  
  ## Instructions
  
  1. Spoon or pour flour into dry measuring cup. Level off and pour measured flour into mixing bowl.
  2. Add sugar, baking powder, and salt to flour. Stir well to blend.
  3. Add shortening, milk, and flavorings. Beat two minutes with electric mixer (medium speed) or by hand (150 strokes per minute).
  4. Add eggs and beat two minutes more.
  5. Stir in fruit and nuts.
  6. Spread evenly in well-greased, 10-inch tube pan.
  7. Bake in moderately hot oven (375 degrees) for 60 to 65 minutes.
  8. Cool on rack 15 minutes before removing from pan.
  9. Frost when cool or spread top of cake with powdered sugar glaze and let glaze run down sides. Decorate with cherries and nuts, if desired.
  
  ## Frosting
  
  - 2 cups powdered sugar
  - 1/4 cup butter or margarine
  - 2 Tbsp light cream or milk
  - 1 tsp rum flavoring
  
  1. Combine all ingredients and beat until smooth.
• 
  Textcategory:Dessertdecade:1950s...9 more

  Holiday Fruit Cake (Dark)

  SUGGESTED RECIPE FOR
  Holiday Fruit Cake (Dark)
  
  20 Oz. Kresge Extra
  Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
  1/4 Cup Sifted Flour 1 tsp. Baking Powder
  8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
  6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
  4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
  4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
  1 1/2 Cups Sifted Flour Grape Juice
  
  Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
  Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
  amount of Flour with dry ingredients and add alternately with fruit juice to creamed
  mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
  
  Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
  above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
  (250°) approx. 3 hours.
  
  Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
  with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
  ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
  covered container in a cool place. This recipe makes about 5 pounds.
  
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  # Holiday Fruit Cake (Dark)
  
  ## Ingredients
  
  - 20 oz Kresge Extra Fancy Mix
  - 8 oz candied cherries
  - 6 oz pitted dates
  - 4 oz raisins
  - 4 oz walnut meats
  - 4 oz pecan meats
  - 1/4 cup sifted flour (for dredging)
  - 1 cup shortening
  - 1/2 cup sugar
  - 1/2 cup honey
  - 5 well beaten eggs
  - 1 1/2 cups sifted flour
  - 1 tsp salt
  - 1 tsp baking powder
  - 1 tsp all spice
  - 1/2 tsp nutmeg
  - 1/2 tsp cloves
  - 1/4 cup orange or grape juice
  
  ## Instructions
  
  1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
  2. Cream shortening and sugar; add honey and eggs and beat well.
  3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
  4. Pour batter over floured fruits and mix well.
  5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
  6. Pour batter into pans — do not flatten.
  7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
  8. Bake in a slow oven (250°F) approximately 3 hours.
  9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
  10. Store in a covered container in a cool place. This recipe makes about 5 pounds.
• 
  Textcategory:Dessertdecade:1950s...6 more

  Candied Cherry Meringue Cookies

  4 egg whites
  1 C. sugar
  ½ at vanilla extract
  1C. candied cherries
  ½c chopped nuts
  
  Beat egg whites until
  frothy; gradually
  add sugar, 1 tablespoon
  at a time, beating
  until glossy & stiff
  peaks form - Beat
  in vanilla. Combine
  cherries & nuts; fold
  into egg whites.
  Drop meringues by
  rounded teaspoonfuls
  
  Back:
  on to greased
  cookie sheets. Bake
  at 300° for 30 min
  or until lightly
  browned. Cool
  before removing
  from pan. Yields
  about 8 doz.
  
  ---
  
  # Candied Cherry Meringue Cookies
  
  ## Ingredients
  
  - 4 egg whites
  - 1 cup sugar
  - 1/2 tsp vanilla extract
  - 1 cup candied cherries
  - 1/2 cup chopped nuts
  
  ## Instructions
  
  1. Beat egg whites until frothy.
  2. Gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form.
  3. Beat in vanilla.
  4. Combine cherries and nuts; fold into egg whites.
  5. Drop meringues by rounded teaspoonfuls onto greased cookie sheets.
  6. Bake at 300° for 30 minutes or until lightly browned.
  7. Cool before removing from pan.
  8. Yields about 8 dozen.