Festive Cranberry Torte

From a 1979 issue of Better Homes and Gardens. recipe revised in 1996 - egg whites
replaced with powdered eggs white, equivalent to 3 egg whites.

Yields 8 to 10 servings

bhg november 1979

Ingredients:

Crust

1-1/2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup granulated sugar

6 Tbsp. butter, melted

Filling

1-1/2 cups ground fresh cranberries (2 cups whole)

1 cup granulated sugar

2 egg whites (see above)

1 Tbsp. frozen orange juice concentrate, thawed

1 tsp. vanilla

bhg december 1996

1/8 tsp. salt

1 cup whipping cream

Glaze

1/2 cup granulated sugar

1 Tbsp. cornstarch

3/4 cup whole fresh cranberries

2/3 cup water

1 orange

Stir together crumbs, pecans, 1/4 cup of sugar, and butter:
press onto bottom and 2" up side of an 8 inch springform pan. Chill.
(Set aside 1/4 cup cranberry for glaze.)

in a food processor bowl process 1 1/2 cups cranberries till coarsely ground.
In a large bowl, combine ground cranberries, 3/4 cup sugar, the juice concentrate, and vanilla.
Set aside.

Reconstitute egg whites according to package directions.  In a medium mixing bowl beat
reconstituted egg whites to soft peaks with an electric mixer on slow to medium speed.  Gradually add the remaining 1/3 cup sugar, beating to stiff peaks; fold into ground cranberry mixture.

Beat whipping cream to soft peaks; fold into cranberry mixture.  Spread into crust.  Cover, freeze until firm.

Glaze:
In a small saucepan combine 1/2 cup sugar and 1 T cornstarch:
stir in 1/2 cup water and the 1/4 of the reserved cranberries. Cook and stir till thick
and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap.
Cool but do not chill.

To serve, use spatula to loosen torte from pan..  Spoon Cranberry Glaze over each serving.
Serves 12

328 calories
16 G total fat (6 saturated fat)
27 mg chol.
128 mg sodium
45g carbohydrates
2 g fiber
2 g protein

Mom's Chinese Chews

Memories of chopping nuts and dates for the many batches of Chinese Chews Mom made each Christmas. 

Cream together 2 cups sugar and 1 cup butter (softened)

Add 4 well beaten eggs

Sift together: 2 cups flour, 2 tsp baking powder and 1 tsp salt

Add to creamed mixture.

Stir in
1 - 1 1/2 pkgs chopped dates
1 cup chopped nuts
2 T hot water
2 tsp vanilla

Bake in well buttered 15 x 10 x 1 pan at 350 degrees for 20-25 minutes.  Cool slightly before cutting into squares.  Sift confectioners sugar over top or roll individually.

Candy Cane Coffee Cakes (makes 3 coffee cakes0

Fleishmann's Rapid Rise yeast recipe

Dough
5 - 5/12 cups gold medal all-purpose flour
1/2 cup granulated sugar
2 pkgs Fleischmann's rapid rise Yeast
1 tsp salt
1/2 cup water
1/2 cup butter
4 eggs

Fruit Filling *
2 cups chopped mixed candied and/or dried fruits
1 cup chopped nuts
2/3 cup packed brown sugar
2 1/2 tsps ground cinnamon
1 egg white

Glaze
Blend 1 cup powdered sugar with 4-5 tsp milk and 1/2 tsp vanilla extract or 1/3 tsp almond extract

Mix 1 1/2 cups flour, sugar, undissolved yeast and salt in large bowl.  Heat water and butter until very warm (125-130 degrees).  Stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes.  Mix ingredients for filling; reserve.

Divide dough into three equal parts.  Roll each into a rectangle.  15 x 7 inches.  Place 1/3 filling lengthwise in 2" strip down center of each rectangle.  With sharp knife, make cuts from dough edges to filling at 1" intervals.  alternating sides, fold strips at an angle over filling.  Carefully stretch each to 18" length.  Curve one end of each to form cane handle.  Place canes on 2 greased cookie sheets. Cover, let rise in warm place until double in size, about 30 - 45 minutes.

Bake at 350 degrees for 15 minutes, cover with foil and switch position of sheets in oven.  Bake 10 - 20 minutes longer or until done.  Remove from sheets; cool on racks.  Drizzle with Glaze.  If desired, decorate with candied cherries.

* Alternate Cherry Almond filling
With fork, beat 1 cup  (8 oz) almond paste with 1 egg white.  Stir in 1 cup chopped blanched almonds, toasted.  Divide and spread over each rectangle as directed.  Sprinkle with 1 1/2 cups chopped candied cherries (divided on each). Continue as above.

Cinnamon Blueberry Overnight French Toast

Cinnamon, vanilla, and blueberries mingle together in this scrumptious overnight french toast bake. Make-ahead recipes like this have been my salvation for many a holiday - and we especially love this one. Prep time includes the 1 hour for the bread cubes to sit out to harden.

yield: 6-8 SERVINGS

prep time: 1 HOUR 20 MINUTES

cook time: 1 HOUR

total time: 2 HOURS 20 MINUTES

INGREDIENTS:

• 8 cups challah bread cubes, cut into 1-inch squares (cinnamon swirl or other sweet eggy breads like brioche are also great)
• 6 large eggs
• 3 cups whole milk
• 1/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon
• 2 cups blueberries, fresh or frozen, plus a few additional for topping
• Pure maple syrup for topping, if desired

Topping

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
2. Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
3. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
4. To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
5. Bake for 60 – 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
6. Cut into squares and serve with additional blueberries and maple syrup. 

Scandinavian Almond Cake

From Jill Norton-
Seems this cake sometimes sticks to the pan - be sure to grease and flour the pan and let it cool on wire rack till completely cool.


Spray pan with cooking spray.
Beat well:
1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract,
2/3 cups milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted butter

Mix well.

Bake at 350 for 40-50 minutes.  Edges must be golden brown.  Cool in pan before removing.  Cake will break if removed too soon.  Sprinkle with confectionary sugar.

Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom.

DO NOT PUT PAN IN DISHWASHER.

Pierogi

courtesy of Carol Aylward

see Pinterest (Christmas board) for my preferred potato and cabbage fillings.  Also KA flour site comments had some good ones. KA dough recipe is similar - 2 C flour, 1/2 tsp salt, 1 whole egg, 1/2 c sour cream, 4T butter.  Old school Polish cooks swear they never heard of using sour cream or butter. I had better luck with Carol's recipe than those without sour cream so i might consider using a whole egg instead of 2 yolks - end up with lots of whites otherwise!  The one i tried last year had a cup of hot water with butter melted in it - not good!

2 3/4 cups flour
1 tsp salt
2 egg yolks
1 cup sour cream

Bring a large pot of water to boil. Mix above ingredients together in a large bowl. With dough hook, knead till soft.  Roll out thin.  Using a glass or can, cut circles (2 - 3") or cut into cubes with ravioli cutter.  Add 1 tsp filling to each cube. Fold and seal.  Place in boiling water and cook for 8 minutes (ready when they float to top.) Remove from water, drain, saute in butter.
Note: if freezing, place on parchment covered tray (do not boil) and flash freeze; store in ziploc.

Cabbage filling:
1 large can sauerkraut, drained
1 onion, diced
salt pork or bacon
Fry salt pork/bacon and onion until crisp.  Cook sauerkraut for about 5 minutes. Combine.

Potato filling:
8 medium potatoes, cooked, drained, mashed
salt and pepper
cheese (shredded cheddar or farmers cheese)
Combine; season. Use 1 tsp in each pillow

Scones

Patty Macko shared this with me many years ago. Decadent and such a treat.

1/2 lb butter, softened
6 cups flour
1 cup sugar
3 tbs baking powder
6 eggs
1/2 cup half & half - add a little water if dry
2 c. fruit (prunes, apricots, blueberries, raisins)

Combine all ingredients in large mixer bowl. Cut into 2 sections. Pat until 3/4" thick. Cut into wedges. Brush with egg. Sprinkle with sugar. Bake on cookie sheet (parchment paper) at 400 degrees for 15 - 20 minutes.

(from another recipe) place the separated wedges on parchment lined sheet.  Brush with cream, and sprinkle with Turbinado sugar (substitute with light brown sugar.)