I
Home On The Range
Celebrate the holidays
with scrumptious desserts
The holidays are always a bright
spot in the midst of dreary winter
weather. With the twinkling lights,
cheerful Christmas greetings and
general good will, it is the truly
“the most wonderful time of the
year.”
And, for those of us with an
extra-large sweet tooth, the
Christmas season is special for
another reason. It offers an op
portunity to indulge in all those
wonderful goodies we so carefully
avoid the rest of the year.
If you’re planning ahead for
surprise or expected guests,
take a look at the scrumptious
holiday dessert recipes below.
You’re sure to find one that will
satisfy your sweet tooth.
GUM DROP CAKE
4 cups flour
1 teaspoon cinnamon
V 4 teaspoon cloves ,
V 4 teaspoon salt
Vh cups sweet applesauce
1 teaspoon vanilla
pounds regular gum drops (no
black ones), cut up
1 pound white raisins
1 cup chopped pecans browned in
2 tablespoons butter
1 cup shortening
13/*I 3 /* cup sugar
3 eggs
1 teaspoon soda dissolved in 1
tablespoon hot water
Sift dry ingredients. Add half of
this mixture to raisins and nuts.
Cream sugar and shortening. Add
eggs and dissolved soda. Add
remaining dry ingredients
alternately with applesauce. Stir in
remaining raisins and gum drops
and flour. Add vanilla.
Pour in greased bundt pan. Bake
at 300°F. for 2 hours. Cool 10
minutes in pan. Remove from
oven. Glaze or leave plain.
Beth Ruf faner
Worthington
MOCHASUNDAE
1 cup butter
2 cups confectioners sugar
2 tablespoons cocoa
2 tablespoons instant coffee
1/8 teaspoon salt
2 eggs
2 teaspoons vanilla extract
Chocolate swirls
Beat butter, sugar, cocoa, coffee
and salt until smooth and creamy.
Add eggs and blend well. Place in
saucepan. Heat, stirring con
stantly, with wire whisk if possible,
until sauce is thickened and fluffy.
Blend in vanilla. Serve warm over
ice cream or pound cake. Decorate
with chocolate swirls, if desired.
If you have recipes for the topics listed below please
share them with us We welcome your recipes, but ask that
you include accurate measurements a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene Lancaster
Farming, P 0 Box 366, Lititz, PA 17543
December
21
28
January
CHOCOLATE EGGNOG PIE
Crust:
1% cups chocolate wafer crumbs
(about 22 chocolate wafers)
2 tablespoons sugar
*4 cup butter, melted
Filling:
1 envelope unflavored gelatin
* 4 cup cold water
Vs cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups dairy eggnog
1 teaspoon vanilla extract
M> teaspoon rum extract
1 cup whipping cream, whipped
Topping:
1 cup whipping cream
2 tablespoons confectioners sugar
Chocolate curls
Maraschino cherries with stems
For crust: Preheat oven to
350°F. Combine crumbs and
sugar; stir in butter. Press mix
ture firmly and evenly against
bottom and sides of 9-inch pie
plate. Bake 5 minutes. Cool while
preparing filling.
For filling; Sprinkle gelatin over
water to soften. Combine sugar,
cornstarch and salt in heavy
saucepan; gradually stir in
eggnog. Cook over medium heat,
stirring constantly, until
thickened. Cook 2 additional
minutes. Remove from heat and
stir in softened gelatin until
dissolved. Add vanilla and rum
extract. Chill until slightly
thickened. Fold in whipped cream.
Pour into cooled crust. Chill
several hours or overnight.
For topping; Beat whipping
cream in chilled bowl until foamy.
Gradually add sugar, beating until
soft peaks form. Spread over pie;
garnish with chocolate curls and
cherries.
DATE FRUITCAKE
1 pound pitted dates, cut in thirds
1 pound whole candied cherries
1 pound sliced candied pineapple
each cut in fourths
1 pound walnuts
1 pound Brazil nuts or cashews
1* 2 cups sifted all-purpose flour
l 2 cup sugar
1 teaspoon baking powder
v 2 teaspoon salt
* 2 teaspoon cinnamon
h 2 teaspoon nutmeg
4 eegs
Combine fruit and nuts in large
bowl. Sift together flour, sugar,
baking powder, salt and spices.
Add to fruit and nuts, stir well.
Beat eggs, pour over other
ingredients. Mix thoroughly. Pack
firmly and tightly into three
8x3 3 /4x2 1 4-inch loaf pans which
have been well greased and paper
lined. Bake at 300°F. for 1 hour.
Recipe Topics
Treats for Christmas Carolers
Cooking for a Ciowd
Recipes with Peanut Butter
American Dairy Association
Chocolate Eggnog Pie is easily made, glamorous and suits all tastes
MINI FRUITCAKES
1 pound cut-up candied mixed fruit
1 cup drained red maraschino
cherries, cut in half
iv 2 cups chopped pecans
3 /4 cup flour
% cup sugar
Vz teaspoon baking powder
l k teaspoon salt
h teaspoon ground cinnamon
3 eggs
1 teaspoon vanilla extract
J 4 to l /2 cup apple juice
Grease 12 muffin pan cups.
Combine mixed fruit, cherries,
pecans, flour, sugar, baking
powder, salt, cinnamon, eggs and
vanilla in a large bowl until well
blended. Spoon into muffin pan
cups. Bake at 300°F. for 40 to 45
minutes or until wooden pick in
serted in center comes out clean.
Remove from pan; cool. Place
each mini fruitcake on a square of
plastic wrap. Spoon 1 to 2
teaspoons apple juice on each.
Bring ends of wrap to top and tie
securely with a ribbon. Store in
refrigerator to ripen. Makes 12
mini fruitcakes.
CHOCOLATE RIBBON
CHEESECAKE
2 cups chocolate wafer crumbs
4 cup butter, melted
1 envelope unflavored gelatin
1 4 cup cold water
2 8-ounce packages cream cheese,
softened
1 teaspoon vanilla
17-ounce jar marshmallow creme
1 8-ounce container whipped
topping, thawed
1 cup semi-sweet chocolate pieces,
melted
Combine crumbs and butter;
press onto bottom of 9-inch
spnngform pan. Chill.
Soften gelatin in water; stir over
low heat until dissolved. Combine
cream cheese and vanilla, mixing
until well blended. Gradually add
gelatin, mixing until well blended.
Beat in marshmallow creme; fold
in 2 cups whipped topping. Fold
chocolate into 2 cups gelatin
mixture. Pour remaining gelatin
mixture over crust;, carefully
spoon on chocolate mixture. Chill
until firm. Top with remaining
whipped topping. Makes 10 to 12
servings.
(Turn to Page B 8)
This week’s featured recipe comes from Lancaster Farming
correspondent Margie Fusco. Margie shares a favorite family
holiday recipe featuring honey. The Strufoh and Pizzafihada
recipes, Italian honey balls and honey nut roll, have been handed
down verbally through at least five generations of her family.
This week Margie has prepared a story on honey producer Dave
Hackenberg. Look for her story in this week’s B section
Strufoli and Pizzafiliadi
(Italian honey balls and honey nut roll)
6 eggs beaten to 1 2 teaspoon anise 01 1
lemon color 1 2 cup milk
2 tablespoons baking powder 1 tablespoon salt
1 cup sugar 3 4 cup melted shortening
6 to 7 cups flour
Mix sugar and melted shortening. Add eggs, then anise oil. Blend
in dry ingredients alternately with milk. Dough should be pliable
enough to work with hands (if it’s too sticky, add a small amount of
flour). Cover bowl of dough and let it rest 10 minutes or more. When
rested you can divide dough in half and use for each recipe or use
entire amount for one recipe:
1 pint honey
(preferably orange blossom)
makes ‘2 of above recipe
Roll dough into tiny, pea-sized balls This is very time con
suming. Some people prefer to roll the dough into snakes and cut off
tiny pieces. In either case, it’s important to keep the bits of dough
tiny, as they will puff up in cooking. Heat cooking oil to 375°. Drop
dough balls one by one into hot oil. When golden brown, remove and
place inside a brown paper bag to dram.
When all the balls have cooked and cooled, heat the honey gently
in a large pan on the stove Gradually add the balls, stirring to coat.
If the pan gets too full, you can remove the balls to a tray lined with
waxed paper. When all the balls are coated, arrange on tray in
shape of a wreath. Drizzle over any additional honey and add
candied fruit or decorative candy topping sprinkled over wreath
Drizzle over any additional honey Wreath keeps well for up to two
weeks. One wreath equals half of above dough recipe
Pizzafiliadi
For one large or two small nut rolls:
10 ounce chopped nuts
6 ounce each chocolate chips
and coconut flakes or
candied fruit peel
One half of above dough recipe will make one large or two small
nutrolls.
Roll dough out into a large rectangle about l 4 inch thick. Combine
honey and nuts in saucepan and heat gently until warm. Spread on
surface of dough. Add candied fruit peel or chips and coconut.
Beginning on long side of the rectangle, roll up dough into a com
pact roll about 2 inches wide. Bake in 350° oven about 30 minutes, or
until dough begins to brown. (The top of the roll may be brushed
with butter or egg white to deepen the browning.) The nutroll will
keep for up to two weeks.
Featured recipes
Strufoli
‘■z pint honey, any flavor