Mt. Vernon Register-News from Mt Vernon, Illinois on December 20, 1968 · Page 18
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Mt. Vernon Register-News from Mt Vernon, Illinois · Page 18

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Mt Vernon, Illinois
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Friday, December 20, 1968
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Page 18
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Christmas memories are made of twinkling lights, jingling bells, the yeasty warmth of traditional coffee cakes and the wonderful aroma of cooldes baking. Here are recipes to add to your own family album of happy holiday memories. All three of the spectacular Yuletide coffee cakes shown start "with basic oatmeal yeast dough. A Festive Fruit Wreath is a colorful ornament for the table; jewel-bright pieces of candied fruit peek through the glaze and rolled oats add nutty-sweet goodness inside. The same recipe will make both the N T oel Oatmeal Braid and Frosty Bubble Ring. Butter and hot coffee or tea accompany warm coffee cake. Tis the season for decorative cookies, too. Served with creamy eggnog they offer a special touch of holiday hospitality. Let the recipes below announce "Season's Greetings" to your guests. The recipe for Versatile Butter Cookies makes four deleetably different kinds of cookies. Cut-outs — rolled cookies, as you might guess — are as much a part of the Christmas festivities as Santa Claus. Tender, buttery Cherry Pecan Jewels sparkle with candied cherry centers, and peppermint candy flavors sugar-coated Peppermint Balls. Vanilla, chocolate and peppermint are combined in Three Color Bars — dainty cookie twists. A butterscotch-oatmeal crumb mixture layers with orange accented date filling in rich, delicious Date Dreams. And the youngsters will love Candyland Christmas Trees, puffed rice confections that might double as holiday centerpieces. FESTIVE FRUIT WREATH Dough: 2 cakes compressed or 2 pkg. dry yeast 1/2 cup lukewarm water 11/2 cups milk, scalded 1/2 cup sugar 3. 1/2 teaspoons salt 1/2 cup (1 stick) butter S 1/2 to 7 cups sifted all-purpose flour 2 eggs, beaten 2 cups rolled oats (quick or old fashioned, uncooked) Filling: 2 tablespoons butter, soft 1 /4 cup firmly packed brown sugar 2 cups diced mixed candied fruit* For dough, soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded inilk over sugar, salt and butter. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened yeast and oats. Stir in enough more flour to make a soft dough. Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes- Round dough into ball; place in buttered bowl; brush lightly with melted butter. Cover; let rise in warm place until double in size, about 1 hour. Punch down: cover; let rest 10 minutes. Divide in half. Roll each part to form 17 x 9-inch rectangle. Brush each with 1 tablespoon butter: sprinkle with hall of the sugar and half of the fruits. Starting with long side, roll each up as for jelly roll. Form each into circle on cookie sheet. With scissors, start at outside of ring and cut about 2/3 way through ring at 1-inch high, intervals. Turn one section to left and next to right. Repeal around ring. Brush lightly with melted butter. Coyer; let .-.rise in warm place until nearly double in size, about 45 minutes. Bake in pre- beatedmoderate oven (375*F.) about 25 minutes. Drizzle with confectioners' sugar frosting While sail warm. Makes 2 large coffee cakes. Jtioel Oatmeal Braid and F.rosty Bubble Ring: Add 1 cup dived mixed candied fruits and I cup raisins with the oats in above recipe. Prepare dough and let rise as directed. Divide dough in half. • Reserve one half for bubble ring. Use other half for .braid. To make braid, divide one half into -4 equal parts. Roll 3 of the parts to form 15-inch "ropes." Place on lightly buttered, cookie sheet Braid loosely, tucking ends under. Divide remaining part of dough into thirds. Soil each part to form 12-inch "rope." Braid loosely, tucking ends under. Place on top of larger braid. Brush lightly with melted butter. Cover; let rise until nearly double in size, about 45 minute*. To make bubble ring, use remaining half of dough. Pinch off small pieces of dough: shape to form balls. Dip into melted butter, then into a mixture of 3/4 cup granulated sugar and 11/2 teaspoons cinnamon. Arrange balls of dough in 10 x 4-inch tube pan. Cover; let rise Sot warm place until nearly double in size, about 45 minutes. JBafe in preheated moderate oven (375*F.) 30 to 35 minutes. Cool ring about 10 minutes, &en remove from pan. Drizzle confectioners' sugar frosting over ring and braid while still •vrara. If desired, decorate with, red and green eaw&ed cherries. Makes 1 braid and i bubble ting. A gala coffee spread features Frosty Bubble Ring (top), Noel Oatmeal Braid (center) and fruit-jeweled Festive Fruit Wreath. ATI thre§ oneversatile, buttery-rich oatmeal yeast dough recipe. DATE DREAMS Filling: 1 lb. pitted date* 8/4 cap granulated sugar 1/2 cup water Grated peel of 1 orange 1/2 cup orange juice 1/4 teaspoon salt 1 cup chopped nut meats Crumb Base: 3/4 cups sifted all- purpose flour 1 teaspoon soda 3/4 teaspoon salt 1/4 cups firmly packed brown sugar 1 cup (2 sticks) butter 1/5 cups rolled oata (quick or old fashioned, uncooked) For filling, combine dates, sugar, water, orange peel, orange juice and salt in saucepan. Cook over low neat until thick, stirring frequently. Cool. Sb'r in nutmeats. For base, sift together flour, soda and salt into bowl. Stir in sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats. Firmly pack half of oats mixture into buttered 13 x 9- inch baking pan. Carefully spread filling over base. Sprinkle with remaining oats mixture; pack lightly. Bake in preheated moderate oven (375 F.) about 35 minutes. Cool; cut in bars. Makes 4 dozen bars. CANDYLAND CHRISTMAS TREES 6 eups puffed rice 8 cups miniature marshmallouis 8 tablespoons butter 1 teaspoon vanilla J/4 teaspoon green food coloring Thick green confectioners' sugar frosting Red cinnamon candies Silver drawees 8 targe gumdropt 8 small gumdrops A jfttiv* trick or two /^'^^^^g»fo from a single recipe: more holiday recipe magic yield, templing dutu-oM own mm tmy puym rm Lhsutme* Unm. iuggnog acoompanm thorn mm Chrittma* ireati. Heat puffed rice m shallow baking pan in preheated moderate oven (350*F.) about 10 minutes. Pour into large buttered bowl. Melt marshmallows and butter in saucepan over low heat, stirring occasionally. Ada vanilla and food coloring, stirring until smooth. ' Pour over cereal, stirring to coat evenly! With- buttered hands, shape to form 8 cone-shaped trees. (If"mixture hardens before shaping is complete, place in moderate oven a few minutes to soften.) Let trees set about I hour. Starting at top of each tree, pipe frosting to form a spiral rope. Press red cinnamon candies or silver dragces into frosting; Attach & large gumdrop to bottom of each tree with frostjng to form "trunk." Attach a small gumdrop to top «l tree with i routing, Uoku 8 pre$t. VERSATILE BUTTER COOKIES I cup (2 sticks) butter 8/4 cup sugar I egg 1 12 teaspoon vanilla S 1 /2 cups sifted all-purpose flour J teaspoon baking powder 1/4 teaspoon salt Cream butter; gradually add sugar, beating until light and fluffy. Blend in egg and vanilla. Sift together flour, baking powder and salt. Gradually add to creamed mixture; blend well. Chill dough several hours or overnight. Shape dough according to following variations. Cut-Outs: Roll out dough on lightly floured board or canvas to 1/8-inch thickness. Cut into desired shapes with floured assorted cookie cutters. Place on cookie sheets. Bake in preheated moderate oven (375"F.) 8 to 8 minutes. Cool and decorate. Makes about 3 dozen Tsookies. Cherry Pepan Jewels: Shape dough to form 3/4-inch balls. Roll,in 1 cup finely chopped pecans. Place on cookie sheets. Press finger into center of dough to make indentation, Place candied cherry in indentation. Bake in preheated moderate oven (375°?.) 8 to 10 minutes. Makes about f down cookies. Peppermint Balls: Substitute 1 14 teasyoon peppermint extract and 1/4 teaspoon vanilla tqr the vanilla in above recipe. Add 6-8 d]rops red food coloring and 2 tablespoons crushed peppermint candy to dough. Shape to form 1-inch balls. Roll in colored sugar. Place on cookie sheets. Bake in preheated moderate oven (375°F.) 6" to 8 minutes. Cool. Makes about 6 dozen cookies- Three Color Bars: Divide basic dough in half. Lejive one half plain. Add I oz. (I sq.) wlsweetened chocolate, melted and cooled, to other half. Prepare Peppermint Balls ^recipe; divide dough in half. Chill. (Use one half to make Peppermint Balls.) Roll out each dough between waxed paper to form 13 x 11-inch rectangles. Chill again. Remove waxed paper inverting doughs on top of each other. Roll Iljthtly together, Cut in 2 x 1/2-inch strips. Pull strips .slightly and twist once. Place on cookie sheets. Bake in preheated moderate oven (375°F.) 6 to 8 ioiautes. Mulw about 10 dozen cookies.

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