My Great Recipes Collection

Great Recipes From the Past

Holiday

No Bake Fruit Cake

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This recipe for no bake fruit cake was found in the Red Plastic Box Collection.

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No Bake Fruit Cake

Ingredients

  • 1/2 cup pet milk
  • 3 tablespoons orange juice
  • 16 marshamellows finely cut
  • 4 dozen graham crackers
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup dates finely cut
  • 1/2 cup golden raisins
  • 1/2 cup dark raisins
  • 3/4 cup walnuts broken
  • 1/3 cup candied pineapple finely cut
  • 1/3 cup candied cherries finely cut
  • 2 tablespoons candied orange peel finely cut

Instructions

  1. Line with wax paper bottom and sides of a 5 cup loaf or tube pan.
  2. Put pet milk, orange juice, and marshmellows in a bowl until needed.
  3. Roll graham crackers into fine crumbs. Combine with remaining ingredients.
  4. Add milk mixture. Mix with spoon, then with hands, till crumbs are moistened. Press firmly into pan.
  5. Decorate with additional nuts and fruit. Cover tightly.
  6. Chill two days before serving. Keep in cool place.

Christmas Cheer Recipe

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Take bushel of tinsel, sprinkle well throughout the house.

Add two dozen stars and one Xmas tree.

Take a generous spray of mistletoe, an armload of holly, and a full measure of snow laid in curved hills along the window sills.

Toss in a Christmas carol and season well with good will and friendly laughter.

Light the candles, “one” for adoration, two for celebration.” Let the first burn brightly, and may those you love be near.

The yield: One Happy Christmas.

–

This recipe is from Cross Country Cookery which was published privately by Mrs.N.C. (Helen Bemis) Black, 2214 South Goebbert, Arlington Heights, Illinois 60005. Bicentennial Edition, 1976.

Old-Fashioned Butter Cookies

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Old-Fashioned Butter Cookies from the 1981 edition of My Great Recipes, Cookies #26 Card #3.

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Old-Fashioned Butter Cookies

Course Dessert
Servings 32 cookies

Ingredients

  • 2 cups unsifted all purpose flour
  • 3/4 cup butter room temperature
  • 4 tablespoons sour cream
  • 1 egg white unbeaten
  • Pearl sugar or coarsely crushed sugar cubes

Instructions

  1. Mix flour and butter together until mixture resembles coarse crumbs. Blend in sour cream and stir until dough forms. Shape into smooth ball.
  2. Divide into quarters. Divide the quarters into quarters, making 16 portions. Divide each of those into 2 portions. Shape each into an 8 inch long strand.
  3. Dip the strand in egg white, then into coarse sugar. Place on cookie sheet, shaping strands into pretzels.
  4. Bake at 400 for 12 minutes or until cookies are firm, just slightly golden.

Recipe Notes

Makes about 32 cookies

These cookies may be stored in an airtight tin or frozen until ready to serve.

MCMLXXXII

Collectors House, Inc.

All Rights Reserved

Printed in Norway

Almond Pastries

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To make this irresistible cookie-like pastry that makes delightful accompaniment with coffee, roll out a rich butter pastry, cut into triangles, and then fill with a smooth almond paste filling.

Cakes and Pastries #17, Card 24

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Almond Pastries


Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 pastries

Ingredients

For the pastry

  • 3/4 cup butter
  • 1 1/2 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon vinegar
  • 1 tablespoon ice water optional

For the filling

  • 1 cup almond paste
  • 2 tablespoons orange juice
  • 1 tablespoon orange rind grated
  • 1 egg white

For the glaze

  • 1 egg yolk
  • 2 tablespoons milk

Instructions

Make the pastry

  1. Cut butter into flour until butter is the size of split peas. Beat whole egg with vinegar. Pour mixture over flour and butter.
  2. Toss with fork to make a dough that holds together. Add 1 tablespoon ice water if necessary. Gather into a ball, cover and chill for 30 minutes.
  3. Roll out pastry to 1/4 inch thickness. Cut into triangles with 4-inch sides. Place a teaspooonful of the almond filling in the center of each pastry triangle. Fold points over the center.
  4. Place pastries on ungreased cookie sheet. Brush with the glaze. Bake at 400 for 15 minutes or until puffed and golden.

Make the filling

  1. Mix the almond paste with the orange juice and orange rind. Stir in egg white and blend until smooth and paste-like. Set aside.

Make the glaze

  1. Mix egg yolk and milk until blended. Set aside.

Recipe Notes

These pastries keep best either refrigerated or frozen. Wrap them airtight or pack in airtight containers to store.

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway