Okay, here are a few of the things Mom made at Christmas and other holidays. If there are any recipes you remember her making that I don't have here, let me know and I will try to find them.
Old-Fashioned Pound Cake
3 sticks
butter
3 cups sugar
8 eggs
3 ½ cups flour
½ teaspoon
mace
1 ½ teaspoon
vanilla
1 tablespoon
lemon juice
Cream butter
and sugar. Add eggs, one at a time; beat
thoroughly after each addition. Add
flour, mace, and vanilla. Add lemon
juice just before pouring into a well-greased and floured tube cake pan.
Bake two hours
at 250°. Turn oven to 275° and bake one
hour longer. Test with toothpick in
center. If toothpick comes out clean,
it’s done.
Note: This
makes a very large cake.
Christmas Marshmallow Fudge
4 ½ cups sugar
1 large can evaporated
milk
3 packages
chocolate chips (18 oz. total)
1 lb. (approx.
2 cups) pecans
1 pint
marshmallow crème
2 sticks
butter
1 tablespoon
vanilla
Mix sugar,
milk, and butter. Stir constantly for
seven minutes at a rolling boil. Pour in
chocolate chips and marshmallow crème; beat.
Add vanilla and nuts, mixing well.
Pour in dish to cool.
(The recipe on
the new marshmallow crème jars is similar, but a smaller batch. It recommends lining an 8” square pan with
foil for the fudge. Granny used an
oblong pan for this larger recipe.)
This is very
rich; cut into very small pieces.
Jalapeno Corn
2 cans whole
corn (drained)
chopped
jalapenos, to taste
8 oz. cream
cheese
1 stick butter
½ cup milk
Heat cream
cheese, butter, and milk to melt. Add
corn and jalapenos.
Bake at 350°
for 10-20 minutes, until hot.
Green Bean Casserole
¾ cup milk
1/8 teaspoon
pepper
1 can
cream-of-mushroom soup
2 (9 oz) pkgs
frozen green beans, thawed
1 1/3 cups
french fried onions
Mix all
ingredients except 2/3 cup of onions in 1 ½ quart casserole. Bake 30 minutes at 350° or until hot;
stir. Top with remaining onions. Bake 5 minutes.
Makes 6
servings.
Creamy Pear Pie
4 c. sliced,
peeled pears
1/3 cup sugar
2 tablespoons
all-purpose flour
1 cup (8 oz.)
sour cream
½ teaspoon
vanilla extract
½ teaspoon
lemon extract
½ teaspoon
almond extract
9” unbaked pie
shell
Topping:
¼ c. all
purpose flour
2 tablespoons
butter, melted
2 tablespoons
brown sugar
In a large
bowl, toss pears with sugar and flour.
Combine sour cream and extracts, add to pear mixture, and mix well. Pour into pie shell. In a small bowl, mix topping ingredients
until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 45 minutes or
until pears are tender.
Banana- Blueberry Cream Pie
2 baked pie
crusts
2 large
bananas
2 envelopes
Dream Whip
16 oz. cream
cheese, softened
1 ½ cup sugar
Juice of one
lemon
1 can
blueberry pie filling
Prepare Dream
Whip according to package directions; set aside in refrigerator.
Combine cream
cheese, sugar, and lemon juice; fold in Dream Whip.
Slice bananas
into bottom of pie crusts. Spread cream
cheese mixture over bananas, dividing evenly between pies.
Top each pie
with half of pie filling.
Keep
refrigerated.
2 cans fruit
cocktail
1 small can
pineapple tidbits
1 can mandarin
oranges
1 small jar
maraschino cherries
apples
bananas
red or purple
grapes
miniature
marshmallows
Miracle Whip
Drain canned
fruit well. Cut cherries and grapes in
half, seeding grapes if needed. (This is
to better distribute their color through the salad.) Chop apples and slice bananas.
Gently stir
fruit together with marshmallows and enough Miracle Whip for desired consistency. Pastel colored marshmallows look pretty, but
the colors can run/fade if the salad is made ahead.
Some people
have added fresh pineapple with nice results.
The main thing, though, is using Miracle Whip as the dressing.
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