Santa Claus Cakes
(This name implies a Christmas Cookie but it will be a favorite at any season of the year. Hope you will try it.)3 eggs
1 t. vanilla
3/4 c. flour
1 t. baking powder
1 c. sugar
1 c. walnuts
1 pound dates (cut into pieces)
Beat eggs lightly, add vanilla. Sift flour baking powder and sugar together. Mix well with dates and nuts. Mix eggs with dry ingredients. Spread 1/2 inch thick on a well greased baking sheet. (Jelly roll pan is just about right.) Bake at 350 degrees for 35 minutes. Cut while warm into small bars and roll into granulated sugar. Makes 48 bars.
Bonbon Puffs
2 c. boiling water
1/2 c. butter
1 c. flour
4 eggs
Editor's note. There is damage on the original, and it is impossible to see how much boiling water is called for, 2 cups is an estimate.
When water is at a rolling boil, add butter and stir to dissolve. Add flour all at once, stir vigorously. Cook until mixture forms a ball in the center of the pan. Cool slightly. Add the eggs, one at a time, beating well after each addition. Shape by using 2 teaspoons and dropping about 1/3 of a teaspoonful onto well greased baking sheet. Bake 20 minutes at 375 degrees. Cool, cut in half with sharp knife. Fill with one of the following fillings:
4 c. sifted confectioners sugar
1/2 c. melted butter
1/2 to 3/4 c. very stiffly whipped cream
1. 1 sq. melted chocolate
2. Green coloring and mint flavoring
3. Red coloring and wintergreen flavoring
4. Yellow coloring and lemon extract
Mix sugar and butter, add 1/2 c.of cream and beat together until very smooth, light and fluffy, add the cream if necessary. Mixture should hold its shape. The longer you beat this mixture the lighter and fluffier the filling. Divide the mixture into 4 parts. Add flavoring and coloring as listed above. Beat well to retain the whipped cream consistency. Fill the halved puffs with the various fillings. Use a pastry tube; No. 30 is a good one. The use of the tube is desirable but you may do so with a small spoon if need be. Place the filled puffs in the refrigerator for 2 hours before serving. Yield: 60 tiny puffs.
Snowball Pudding
(This is as simple as old fashioned floating island, glamorous as a Holiday desert. It has a french chef's cooking secret to give it its satin-smooth, cloud like lightness. It's best made hours ahead of serving. Serve it in a large bowl or in your prettiest desert dishes. Wonderful to serve at the end of a hearty meal, or as the dessert of your buffet spread.)
3 T. sugar
1 quart milk
6 egg whites
1 1/2 t. cream of tartar
1/4 t. salt
1 c. cup powdered sugar (fine granulated)
5 egg yolks
1 t. vanilla
red maraschino cherries
green maraschino cherries
Stretch over top of pan, 13 x 9 x 2; tie on tightly, pulling towel taught. Set aside. Dissolve 3 T. sugar in milk in large frying pan; heat milk to scalding over LOW HEAT; remove from heat. While milk heats beat egg whites with cream of tartar and salt until foamy; add sugar, 1 tablespoon at a time, beating well after each addition to dissolve sugar completely. Continue beating until meringue forms stiff peaks. Shape into balls with large ice-cream scoop or spoon meringue into lightly oiled round-bottom teacup; loosen around the edge with small spatula; drop onto hot milk, poach 5 minutes. Remove balls from milk with perforated pancake turner or spoon; carefully to tea towel spread over baking pan; chill. Strain milk through fine sieve into bowl. Beat egg yolks well in medium-sized sauce pan; gradually stir in milk mixture. Cook over very low heat, stirring until mixture begins to coat a metal spoon; remove from heat, add vanilla; chill custard until serving time. TO SERVE: Place custard in a large bowl, or divide among individual serving dishes; top with meringue balls; decorate each with a "holly sprig" of thinly sliced red and green maraschino cherries. Makes 8 servings.
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