Townsman, 1991-11, Page 21Christmas treats
Readers share their favourite
Yuletide recipes
CRANBERRY•NUT-BREAD
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup white sugar
To juice and rind of one orange
add two tablespoons shortening and
boiling water to make three-quarter
cup.
Add one well beaten egg to dry
ingredients. Add one cup nuts and
one cup chopped raw cranberries.
Mix well and place in greased loaf
pan. Bake at 300 degrees for one
hour.
—Isobel Garniss, Wingham
COCONUT MACAROONS
2 egg whites beaten stiff
Mix two tablespoons cornstarch
in one cup white sugar. Add to egg
whites. Stir well. Cook in double
boiler until it comes away from
sides.
Add two cups coconut. Cover
cookie sheet with wax paper. Bake
in slow oven 300 degrees until light
brown.
—Isobel Garniss, Wingham
PINK CLOUD .TELCO
1 strawberry jello
1 1/2 cups boiling water
1 cup sour cream
Dissolve jello powder in water.
Stir in sour cream. Serve in glass
bowl.
—Isobel Garniss, Wingham
RIDGEWOOD
CHRISTMAS CAKE
Step 1: Mix together ...
1 1/2 lb. butter or margarine
18 eggs
3 teaspoons vanilla
6 cups brown sugar
3 cups orange juice
3 cups pineapple juice (use juice from
canned pineapple — if not enough use
more orange juice to make 3 cups
Step 2: Mix together ...
16 oz. nuts (mixed - any combination)
32 oz. cherries
crushed pineapple from can (juice
used above)
2 1/2 lb. raisins
4 pineapple rings
48 oz. mixed fruit
32 oz. peel
1 lb. dates (soaked in hot water, then
drained and cut)
Coat this mixture with 4 1/2 cups
flour.
Step 3: Mix together ...
3 teaspoon baking powder
3 teaspoon cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon nutmeg
6 cups flour
Mix: Step 1 & Step 3 alternately -
begin and end with Step 3. Add
Step 2. Mix well.
Grease pans — sprinkle with flour
— cook at 300 degrees F., 2-4 hours
(depends on size of pans) (conven-
tional oven NOT a microwave). I
prefer small -medium pans as it
seems to cook more evenly. (When
cooking keep a small container of
water in the oven).
Let cook and then wrap in J -
cloths soaked in orange juice —
wrap in saran and then in tinfoil.
Refrigerate or freeze. (If keeping
any portion longer then two
months, freeze it, as it may tend to
turn moldy.
Makes 20+++ pounds. If you have
cake leftover from current year,
freeze it and use it for next year's
Christmas pudding.
—Donna MacLaren, RR 5, Goderich.
Note: This recipe won a prize in an
"Old South" company contest. An
"American" version using dried fruit
appeared in their 1988 calendar.
SCRIPTURE •CAKE
(King James Version)
This is an old time recipe, coming
from Joseph Schneider house in
Kitchener.
1 cup Judges 5.25
3 1/2 cups I Kings 4.22
2 cups Jeremiah 6.20
2 cups Isamuel 30.12
1 cup Genesis 24.17
1 cup Genesis 43.11
6Isaiah 10.14
1 tbsp. numbers 17.8. I use extract
1/2 tsp. of 2 kinds of I Kings 10.10
1/4 tsp. of Leviticus 2.13
2 tbsp. (scant or level)
I Corinthians 5.6 (soda)
TOWNSMAN/NOVEMBER-DECEMBER 1991 19