Posts tagged ‘christmas’

August 15, 2010

Basic Shortbread

Vi Shevkenek, Christmas 1974

  • ¾ c. butter (margarine)
  • ½ c. sugar
  • 1 egg yolk
  • 1 tsp. vanilla
  • 2 c. all-purpose flour

Cream butter, add sugar gradually. Add egg yolk. Add flour slowly, when a stiff dough is formed turn out on a floured board. Gradually knead in flour until dough begins to crack. Roll and cut in rounds. Decorate with red and green cherries to resemble holly. Bake at 300 till light brown, about 20 mins.

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August 15, 2010

Pumpkin Pie Squares

  • 1 c. whole wheat flour
  • ½ c. oatmeal
  • ½ c. brown sugar
  • ½ c. butter
  • 2 c. pumpkin puree
  • 13 oz. evaporated milk
  • 2 eggs
  • ¾ c. white sugar
  • ½ tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. cloves
  • ½ c. walnuts
  • ½ c. brown sugar
  • 2 tbsp. butter

Mix first four ingredients until crumbly and press into a 13” by 9” cake pan. Bake at 350 F for 15 mins. Combine puree, milk, eggs, brown sugar, cinnamon, ginger, and cloves and pour over crust and bake until it begins to set. Recipe says 20 mins but I usually bake it much longer. If you put the topping (combined walnuts, brown sugar, and butter) on too soon, it will sink to bottom. After topping has been sprinkled on top, bake 15 mins more or until pumpkin is completely set.

August 14, 2010

Gingerbread People

Vi Shevkenek [nee Neufeld]

Measure into large bowl:

  • 2 c. light brown sugar
  • 1 tbsp. cinnamon
  • 1 tbsp. ginger
  • 1 tsp. allspice
  • ¼ tsp. cloves
  • ½ tsp. salt
  • 1 ½ tsp. baking soda

Stir in:

  • ½ c. boiling water

Stir in until melted:

  • 1 c. unsalted butter (I use margarine)

Then stir in:

  • ½ cup molasses

Gradually stir in:

  • 3 ½ c. flour

Then add enough flour more (should be approx. ½ cup more) so that dough is firm enough to roll out. Can roll out right away but preferably put in Tupperware or plastic wrap and refrigerate up to 2 weeks (or freeze). Roll to ¼” thickness on lightly floured board and cut into shapes. Bake on ungreased sheets for 10-20 mins till done. (360 oven). Let cool on sheet 5 mins before removing onto rack!

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August 14, 2010

Gingersnaps

Pat Shevkenek

  • ¾ c. shortening
  • 1 c. white sugar
  • 1 egg (unbeaten)
  • ¼ c. molasses
  • 2 c. sifted flour
  • 1 ½ tsp. baking soda
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 tsp. ginger

Cream shortening. Add sugar and beat well. Add egg and molasses. Sift dry ingredients together, and add to mixture. Roll in balls ¾” and then roll in white sugar. Do not press. Cook in ungreased pan. Bake at 350 for 10 mins.

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August 14, 2010

Stollen

Very very good raisin bread! Make for Christmas.

  • 1 c. milk
  • ½ c. sugar
  • 2 tsp. salt
  • ¾ c. cold water
  • 6 tbsp. soft shortening
  • ½ c. lukewarm water
  • 2 tsp. sugar
  • 2 pkg. yeast
  • 3 eggs
  • 1 to 1 ½ c. flour
  • ¼ c. raisins
  • ¼ c. currants
  • ¼ c. chopped candied fruit
  • ¼ c. candied cherries, cut up
  • 2 tbsp. melted butter or margarine
  • vanilla icing
  • ¼ cup chopped nuts

Knead into dough. When light, add raisins, currants, fruit, and cherries. Shape into two balls. Let rest 10 mins. Flatten each piece of dough into an oval sheet about ¾” thick. Brush ½ of each sheet with melted butter. Fold over like Parkerhouse roll. Place on greased sheets. Brush with margarine. Let rise till double (1 hour). Bake at 350 for 20-25 mins. Frost (with plain butter icing, says Grandma).

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August 14, 2010

Gingerbread Cookies

From Canadian Living Magazine, Dec 2002

  • 1 c. shortening
  • 1 c. sugar
  • 2 eggs
  • ¾ c. fancy molasses
  • ½ c. cooking molasses
  • 5 ½ c. flour
  • 2 tsp. ginger
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cloves
  • 1 tsp. cinnamon

Mix ingredients, blending shortening and sugar, adding eggs, and finally combining with dry ingredients. Roll out and bake in a moderately hot oven until done.

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August 13, 2010

Shortbread

Anne Kreuger [nee Neufeld]

  • 1 c. butter
  • 1/2 c. brown sugar (white is good, too)
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda

Cream butter, add sugar and blend well. Add egg and vanilla. Lastly add flour sifted with soda. Blend all ingredients well. Bake in moderate oven (350) for 25 mins. or until golden brown. May be made into cookies.

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August 12, 2010

“Whipped” Shortbread Cookies

Eva Neufeld

  • 1 lb. butter (no substitutions)
  • 2 c. flour
  • 1 c. icing sugar
  • 1 c. corn starch

Soften butter to room temperature. With electric mixer blend butter. Add flour in 4 equal portions – blending with mixer after each portion is added. Add and blend icing sugar in 2 equal portions. Add and blend corn starch in 2 equal portions.
(n.b..: Blend on low speed after adding each portion of dry ingredients. Then blend with mixer on high speed.) Blend until mixture is smooth and consistent – only a few minutes. Bake on ungreased cookies sheets at 350 for 15-20 mins. Cookies do not spread so uncooked batter can be placed quite close (1/2 inch – 1 inch apart).
Top with cherries, Christmas candied fruit etc. if desired – before baking cookies.

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August 12, 2010

Pumpkin Bars

Eva Neufeld

  • 1 ¼ c. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ c. margarine or butter
  • ¾ c. granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground cloves
  • ¾ canned pumpkin
  • ¼ c. chopped walnuts

Combine flour, soda, salt and spices. In separate bowl, beat margarine 30 seconds; add sugar; beat until fluffy. Add egg, pumpkin and vanilla, beating well. Add dry ingredients; beat until blended. Spread batter in greased 8x8x2” baking pan. Bake in 375 degree oven 20 to 25 mins. Cool on wire rack.

If frosting is desired, make Cream Cheese Icing:
Beat half a 3-ounce package of cream cheese and ¼ c. butter until well blended. Stir in ½ tsp. vanilla. Add 1 c. sifted icing sugar, beating until smooth. Frost. Slice into bars.

August 12, 2010

Bubbat

Hilda Friesen [Omar’s wife] – “good”
Eugene loves this

  • 2 c. flour
  • ¼ c. sugar
  • ½ c. cream
  • 2 tbsp. baking powder
  • 2 eggs
  • ¼ c. butter
  • Milk to make a thin dough
  • lots of raisins!

Stuff bird, or bake separately in a shallow pan and serve with chicken or turkey.