My Christmas Recipes
Old Fashioned Butterscotch Cookies
30 Servings
1/2 c Butter,melted
1 Egg
3/4 c Brown sugar
1 T Milk
1/2 t Vanilla (or almond extract)
1 1/4 c Flour
1/4 t Salt
1/4 t Baking powder
Melt butter and add brown sugar; dissolve well. Add egg and vanilla.
Beat well. Add milk, flour, salt,and baking powder. Mix and drop by
teaspoons-full onto a greased cookie sheet one inch apart. Bake 8
minutes or until light brown at 375F.
Sweet Iced Christmas Bread
2 1/2 c Bread (or unbleached flour)
-More flour may be necessary
1 c milk (105F-to-115F),Warm
1 pk Active dry yeast
1/4 c Sugar
1 Egg,at room temperature
1/2 t Salt
1/2 c Butter,at room temperature
1/2 c Glaceed cherries
1/2 c mixed candied fruit,Chopped
1/2 c Date bits
1/2 c Coarsely walnuts,Chopped
-or pecans
GLAZE ==========================
1 Egg,beaten, mixed with
1 t Milk (or water)
DECORATION =====================
7 Halves of glaceed cherries
7 Walnut (or pecan halves)
ICING ==========================
1/2 c Confectioners' sugar
1/2 T Vegetable oil
1/4 t Almond extract
Water
PREHEAT OVEN TO 350F.
In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. You can use a simple kitchen hand mixer for this. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter.
Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour.
Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack.
TO MAKE ICING, mix confectioners' sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts.
30 Servings
1/2 c Butter,melted
1 Egg
3/4 c Brown sugar
1 T Milk
1/2 t Vanilla (or almond extract)
1 1/4 c Flour
1/4 t Salt
1/4 t Baking powder
Melt butter and add brown sugar; dissolve well. Add egg and vanilla.
Beat well. Add milk, flour, salt,and baking powder. Mix and drop by
teaspoons-full onto a greased cookie sheet one inch apart. Bake 8
minutes or until light brown at 375F.
Sweet Iced Christmas Bread
2 1/2 c Bread (or unbleached flour)
-More flour may be necessary
1 c milk (105F-to-115F),Warm
1 pk Active dry yeast
1/4 c Sugar
1 Egg,at room temperature
1/2 t Salt
1/2 c Butter,at room temperature
1/2 c Glaceed cherries
1/2 c mixed candied fruit,Chopped
1/2 c Date bits
1/2 c Coarsely walnuts,Chopped
-or pecans
GLAZE ==========================
1 Egg,beaten, mixed with
1 t Milk (or water)
DECORATION =====================
7 Halves of glaceed cherries
7 Walnut (or pecan halves)
ICING ==========================
1/2 c Confectioners' sugar
1/2 T Vegetable oil
1/4 t Almond extract
Water
PREHEAT OVEN TO 350F.
In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. You can use a simple kitchen hand mixer for this. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter.
Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour.
Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack.
TO MAKE ICING, mix confectioners' sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts.
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