Tuesday, December 7, 2010


1 cup light brown sugar
2 cups white sugar
1 1/2 cups milk
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped walnuts

Combine sugars, add milk. In saucepan heat mixture, stirring until sugar is dissolved, bring to a boil. Continue to cook over medium heat, stirring often, until mixture forms a firm ball when tested in cold water.
Remove from heat, add butter, vanilla and nuts. Beat until thick, spread on platter to cool.

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Friday, December 3, 2010

Sugarplum Loaf

Sugarplum Loaf
3/4 cup milk
1/2 cup shortening
1/2 cup sugar
2 eggs
1 cake compressed yeast
2 tablespoons lukewarm water
5 cups flour
1 teaspoon salt
1/2 cup seedless raisins
1/2 cup chopped walnut meats
1/2 cup chopped citron
1/2 cup chopped candied cherries
confectioners' sugar glaze

Scald milk and cool till lukewarm. Cream shortening and sugar. Add beaten eggs. Dissolve yeast in lukewarm water. Add with milk to creamed mixture. Add 1 cup flour and mix well. Cover and let rise in a warm place until double in bulk. Add salt, raisins, nut meats, citron and cherries. Gradually add remaining flour. Knead on a lightly floured board until thoroughly mixed. Place in a greased 8x3-inch pan. Cover and let rise in warm place until double in bulk. Bake in moderate oven (350°F.) for 1 hour and 15 minutes. Remove from pan and cool on wire rack. Spread with glaze.
Confectioners' sugar glaze:  Blend together 1 cup confectioners' sugar and 2 tablespoons water. Add  1/4 teaspoon vanilla extract. Spread on warm Sugarplum Loaf. Makes 1/2 cup glaze.

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Monday, November 29, 2010

Christmas Applesauce Cake

Christmas Applesauce Cake
1 cup shortening
2 cups sugar
2 eggs
1 quart applesauce
4 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
6 teaspoons soda
1 cup nuts, chopped
1 cup raisins, chopped
1 cup dates, chopped
1 pint mixed, candied fruit
Cream shortening and sugar together. Add beaten eggs. Dissolve soda in applesauce. Sift dry ingredients and add alternately with applesauce to creamed mixture. Add nuts, raisins, dates and mixed fruit.
Bake in large tube pan lined with paper 1 1/2 hours in slow oven (250° to 300°).

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Christmas Apple Pudding

Christmas Apple Pudding
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tablespoons butter, melted
1 1/2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts
1 1/2 cups applesauce
1 cup raisins
1/4 cup green candied cherries, chopped
1/4 cup red candied cherries, chopped
brown sugar sauce

Blend sugars, egg and butter. Sift dry ingredients together and add to mixture. Stir in nuts, applesauce, raisins and cherries. Pour into 11x7x1 1/2-inch baking pan. Top with brown sugar sauce.
Brown sugar sauce: Combine 1 1/2 cups brown sugar with 1 tablespoon butter and 1 1/2 cups boiling water. Bake pudding about 40 minutes in 375° oven.

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Wednesday, November 24, 2010

Baked Breast of Lamb with Apricot Stuffing

Baked Breast of Lamb with Apricot Stuffing
1 breast of lamb with pocket (about 2 pounds)
6 cups soft bread cubes, small
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon powdered thyme or poultry seasoning
salt and pepper
lemon juice or garlic
1 1/3 cups dried apricots (cut in small pieces)
1/2 cup minced onion
1 cup chopped celery
1/3 cup melted butter
Have butcher remove the fell (outside covering) and crack the bones of the breast so it can be carved easily between ribs when served. Have a pocket made in the breast by cutting through the flesh close to the ribs. Rub inside of pocket and outside with salt and pepper; use a little lemon or garlic if additional seasoning desired. Prepare bread cubes. Add seasonings. Place apricots in a saucepan and cover with a little water.
Cover, when water is boiling, remove from heat and let stand about a minute, or until apricots are slightly tender, drain. Cook onions and celery in melted butter over low heat, until tender but not browned. Add to bread mixture along with apricots. Fill pocket with stuffing and fasten opening with skewers, or poultry pins and string, as for a turkey - lacing shoestring fashion. Place breast - ribs down - in a shallow baking dish. Bake at 300° about 2 1/4 hours, or until tender. Makes 4 servings.

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Tuesday, November 23, 2010

Sesame Lamb Rack

Sesame Lamb Rack
1 rack of lamb
1/2 cup honey
1/2 cup clear, carbonated beverage
2 tablespoons sesame seed, crushed
1 tablespoon soy sauce
1 small clove garlic, crushed
1/4 teaspoon ginger
garnish of ripe olives,
kumquats or cooked pearl onions
Place lamb on rack in shallow roasting pan. Roast at 325° for 1/2 hour. Combine remaining ingredients in saucepan; boil slowly 10 minutes, stirring constantly. Remove from heat. Baste lamb. Roast 1 hour longer, or until desired doneness, basting frequently. Cap bone ends with paper frills, ripe olives, kumquats or cooked pearl onions. Makes 3 to 4 servings.

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Ham Loaf with Spicy Sauce

Ham Loaf with Spicy Sauce
3 cups cooked ground ham
1 1/2 cups soft bread crumbs
2 slightly beaten eggs
1 tablespoon grated onion
1/2 teaspoon pepper
1 cup evaporated milk
2 tablespoons minced parsley
1/2 teaspoon dry mustard
Spicy Sauce
3/4 cup thinly sliced dried figs
1 can (12-ounces) apricot juice
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
Mix loaf ingredients. Pack into loaf pan. Bake at 350° for 50 minutes. Simmer combined sauce ingredients several minutes, stirring constantly. Serve loaf with sauce.

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Savory Rice with Lamb

Rice with Lamb
Savory Rice with Lamb
1 large onion, chopped
3 tablespoons butter or margarine
1 cup raw rice
1/4 cup chopped parsley
1 tablespoon chopped green chilies
2 teaspoons grated lemon peal dash each of coriander seed and ground cumin
2 1/2 cups beef broth or bouillon 
3 cups diced, cooked lamb salt and pepper
1 cup yogurt
In large skillet, saute onion in 2 tablespoons of butter until crisp-tender. Stir in rice, parsley, chilies, 1 teaspoon lemon peel, coriander, cumin and broth. Cook, covered, until rice is tender and liquid absorbed. Meanwhile, season lamb with salt and pepper and remaining lemon peel. In skillet brown meat in remaining butter, toss with
yogurt and serve on mounds of rice. Makes 4 servings.

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Old Fashioned Bohemian Rye

Old Fashioned Bohemian Rye
1/2 ounce yeast
2 tablespoons sugar
1 cup lukewarm potato water
2 cups water
2 cups white flour
2 tablespoons melted shortening
1 tablespoon salt
1 tablespoon caraway seeds
2 1/2 cups coarse ground rye flour
1 1/2 to 2 cups rye flour for kneading
In a large mixing bowl, dissolve yeast and sugar in 1/2 cup of potato water.  Add remaining potato water and other water and 2 cups of white flour. Stir well until smooth, then set aside to rise in a warm place for about 1/2 hour. Slowly add shortening, salt, caraway seeds and 2 1/2 cups rye flour. Mix thoroughly until smooth. Cover and let rise again in a warm place until double in bulk. Turn out raised dough on a rye-floured board, knead well (adding from 1 1 /2 cups rye flour until most is used) and shape into a round. Cover with mixing bowl and let rise again, about 15 minutes. Knead raised dough again and shape into a round loaf. Grease well a cookie sheet or pancake griddle, dust with rye flour, place shaped dough on pan, and press out slightly. Cover with cloth and let rise for 1/2 hour in warm place. Brush water over entire loaf. Prick loaf with fork. Bake at 400° for 15 minutes, then 350° for 45 minutes or until done. Remove from pan and brush with shortening.

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Quick Health Bread

Quick Health Bread
2 cups all purpose flour
1 cup rye flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
3/4 cup honey or dark molasses
1/2 cup raisins or dates
1/2 cup nutmeats, if desired
Mix together the flours, soda and salt, add liquids. Mix only until blended. Stir in raisins and nuts. Bake in well greased loaf pan at 350° for 1 hour.

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©2009Home Recipes | by TNB