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HomeMy WebLinkAboutThe Brussels Post, 1975-12-24, Page 18. . SPECIAL BREADS FOR CHRISTMAS Christmas is a very special time 'for children and their families but it is suah• a busy time for the mother and hostessi Most of the Christmas baking lends itself well to frieezing. Bake fancy or plain yeast breads in the usual manner, cool to room temperature, pack and freeze. These breads also make attractive gifts. Photo - Agriculture Canada Try new. cookies CHERRY DATE HOLIDAY BALLS 2 eggs, well- beaten 1 cup sugar 1 cup chopped nuts 1 cup chopped dates '/2 cup coconut '/2 teaspoon almond '/r teaspoon vanilla Salt 36 •candied cherries - Combine eggs, sugar, nuts, dates, coconut, vanilla, almond tlayoring, and salt. Place in a buffered 8-inch square pan. Bake at 250 degrees for 30 minutes, stirring thoroughly every 10 minutes. Remove from the oven and stir well. Let cool. Shape into balls around each cherry. Roll in confection sugar. Yield : 3 dozen. USE POST • WANT-ADS 'DIAL 887-6641. fammmod,.., To Our Friends and Customs,* As the HOLIDAY SEASON approaches our thoughts turn'to the true meaning of this happy time. During the course of the year and in the rush of events, we tend to overlook the important friendships that are the real basis of business relationships. And so it is that we would like to set aside the routine of business and express our sincere hope that your HOLIDAY SEASON will be Joyous and Happy and that the New Year will bring Good Health and Prosperity to You and Yours. SFAFORTH STAFF: Ken Coleman Sack Malcolm, Elgin Schade, Glen McClure, Bruce 'V ilbee, Clarence Dale, Dennis Nolan, KenIslolait, Tom Stevenson, Geo, Ribey, Matt Haney, Bill CarnpbelL Stewart Bannernian, Dewirte, jack Biriboden, Bryan Vincent. Jane and Marlon Vincent Vincent Farm Equipment Aitit .GALT Limited SEAPORM 6g7,0120. Festive breads for special Xmas Christmas is a very special time i 'or children and their families but .t is such a busy time for the .nother and, hostess. Whatever ',he can do ahead of time will help ,nake the entertaining season more enjoyable. Most of the Christmas baking 'ends itself well to freezing. Bake ancy or plain yeast breads, rolls, aking powder biscuits, muffins, akes and gingerbread in the sual manner. Cool to room 3mperature before packaging. reeze cookies and shortbread Zither baked or unbaked, except it macaroons and meringues hich do not freeze very well. .reeze cakes uniced unless you ;low the icing being used is one :tat will not be sticky or crumbly ..nwhen it is thawed. (Uncooked `,fitter icings freeze satisfactorily; :iffy icing usually becomes ,icky; fudge icings may Fumble). To give freshness to • i •eads, rolls, muffins, or biscuits awed at room temperature, :at them on a baking sheet for 5 15 minutes in a slow oven )0°F) just beforeserving. Food lvisory Services, Agriculture ;nada, have been getting a head on Christmas preparations d have selected two special cads to include in your recipe "Stollen" and "Cherry-Go ,und". "Stollen" is the most popular ast bread of German origin and I served for breakfast on ,ristmas morning in many :nmunities. Although a long ;:ipe, it is worth all the time it :es to create. The most famous s developed in Dresden, !: many, correctly made, it i!,:sists of just enough dryish igh to hold together a 'treasure I •:he strongly flavored tidbits of !1‘ :istinas -almonds , raisins, ,,rants and gaily colored' ,.,ceed fruit. It has excellent ,ping qualities, and improves :II age. "Cherry-Go-Round" is ) a yeast bread that will add ir and flavor to any tea or :Ce party. It is doubly delicious `n-1 buttered. Both breads may frozen now, and decorated r for-Christmas. hese breads, also make attrac- t gifts. When it is time to give present, allow the bread to ',;v in its wrapper. then gift- ';p it in a transparent cover and ;:with a gay ribbon. A gifat i ie with loving hands is valued 1 :ind all price. ti STOLLEN 1 ;:aspoon sugar 1 13tip lukewarm water ,;ackage active dry yeast idtp hot watei ::up shortening :,up sugar '!aspoon salt :aten eggs oeaspoon cinnamon to 5 cups all-purpose flour p raisins up diced candied peel up chopped candied cherries cup chopped blanched almonds ililespoon finely grated lemon ti rind ; tssolVe 1 teaspoon sugar in • ilvarm water and Sprinkle over 'UV. Let stand 10 CoMbine next 4 dients, stir until shortening and cool to lukewarm Add Sit in yeast mbiture. Add li Mon; gradually beat in 3 'Mout until dough is smooth. -trait, nuts and rind. Stir in gh remaining flour to Make a dough.Turn onto floured •.I and kneed 8 to 10 minutes. ;le in ball and place in greased (about 11/2 hours). Punch down, divide in half and roll each half in 12'x 8-inch oval. Fold in half along side of oval. Seal edges, shape in crescent on greased baking sheet. For second rising, cover and let stand in warm place until doubl ein bulk (about 1 hour). Bake 20 to 25 minutes at 350°F. Ice if desired, Make 2 stollen. Icing 1 cup icing sugar 1 tablespoon milk 2 tablespoons lemon Candied cherries ' Almonds Combine icing sugar, milk and lemon juice. When stollen is almost cool, spread with icing and garnish with cherries and almonds. CHERRY-GO-ROUND Sweet Dough 1 teaspoon sugar 1/4 cup lukewarm water 1 package active dry yeast 1 cup hot water 1/4 cup shortening ' 1/2 cup sugar 1 1/2 teaspoons salt 2 beaten eggs 41(2 to 5' cups sifted all-purpose flour Melted butter Dissolve 1 teaspoon sugar in lukewarm water, sprinkle yeast over top. let stand 10 minutes. Combine hot water, shortening, 'A cup sugar and salt; cool to lukewarm and add eggs. Stir in yeast mixture. Gradually beat in 3 cups flour until smooth. Work in enough remaining flour to make soft dough. Turn onto floured board and kneed 8 to 10 minutes. Shape in ball and place in greased bowl. Brush with melted fat. Cover and let rise in warm place until double in bulk (about 1 1/2 hours). Punch down, divide in half and roll dough in 2 7x 14-inch rectangles. Brush with melted butter. Spread with one of these cherry fillings. Cherry Filling 1 1/2 cup brown sugar '/2 cup flour 2 14-ounce can Bing cherries, drained and pitted 1 cup chopped pecans Cherry Filling II '1 cup Cherry jam 1 cup chopped pecans Combine sugar, flour and cherries and sprinkle over rectangles of dough or spread with jam. Top with chopped pecans and roll up from long side; seal edges. Shape in circle on greased baking sheets. Seal ends together. Snip two-thirds through ring, 1 -inch apart; turn each section on its side. Cover and let rise in warm place until double in bulk (about 1 hour;, Bake 20 to 25 minutes at 375°F, Cool on rack. Makes 2 rings. Frosting 1/2 cup sifted icing sugar 11/2 teaspoons water Beat sugar and water until smooth. Drizzle over warm rings. Garnish with nuts or maraschino cherries if desired. season S. Greetings I • ' 4 juice turning to gtease top. Pot. cover Ad let stand in'Be a Red Cioe place until double in bulk bOritit BRUSSELS POST,, DECEMBER 24 19Th