1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder
Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.
Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy
Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.
Total ingredients for this sauce? Four, including water and cranberries.
Skill level? Can you boil water?
This Jellied Cranberry Sauce is a perfect, classic accompaniment for the Thanksgiving table. It sets nicely thanks to the extra pectin in the apple — we used Honeycrisp, by the way, instead of Fuji. No reason, really — that’s just what we had on hand. Truth be told, though, you barely taste the apples. This simple gelatin is all about the cranberries, with just enough sugar to temper their tartness. If you want a great, basic cranberry sauce, this is it. And making it is only marginally harder than opening a can.
One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
Make Ahead: The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.
In 1930 this fruit cake cost one dollar to make. (How times have changed!!)
This is a recipe passed down through the years. I have heard many people say they hate fruit cake… once they taste this one, they quickly change their mind! There will be no re-gifting of this fruit cake… and if they don’t realize what they had and re-gift it anyways….thank your lucky stars…. this is excellent aged. ( P.S. the rum also preserves the cake)
1/2 lb. Cherries – Candied (halved) 1/2 cup Walnuts – Chopped Coarsely or Almonds 2 cups Sifted Flour – all-purpose 1 tsp. Baking Powder
1 cup Butter – Soften 1 cup Sugar 3 Large eggs 1/4 cup Rum or Fruit Juice 1 tsp. Rum extract
4 oz. Pineapple chunks – glazed Pkg and / or substitute walnut for 1/2 pound of cherries – Candied (halved)
1. Pre-Heat oven and a large pan of water (on bottom shelf) to 300 degrees F
2. Combine Fruit and nuts then coat with 1 Cup of the flour.
3. In a separate bowl cream butter and add sugar gradually. Beat until very light and fluffy. Add well beaten eggs.
4. Sift remaining flour with baking powder and salt add to creamed mixture.
5. Blend well and add the rum/ juice and extract. Add Floured fruit and nuts mixture, mix well.
6. Bake in a spring form pan or angel food pan, lined with 4 layers of well greased brown paper.
7. Place in oven on shelf above the hot water, bake for 2 hours.
8. When cooled you can wrap with cheese cloth soaked in rum, then wrap in plastic wrap and aluminum foil. Freeze.—