Butter 2 baking sheets and set aside. Butter the sides of a 3-quart saucepan, and add the sugar, corn syrup, butter, and water. Stir over low heat until the butter has melted. Increase the heat and bring the mixture to a boil. Continue cooking over moderate heat, without stirring, for about 20 minutes, until the […]

-FILLING – 2 c Walnuts; finely ground 1/2 c Sugar 1 ts Ground Cinnamon 1 Egg 1 ts Orange Rind; grated Prepare Pastry: Beat butter and cream cheese in a large bowl with an electric mixer until creamy. Beat in sour cream. Stir in flour and salt until firm dough forms. Add more flour if […]

Lightly beat eggs and salt together. Gradually add 1 1/4 to 1 1/2 cups of flour and mix until a rather soft dough is formed. Knead for 1 minute, then roll out as thin as you can. With a pizza cutter or with a very sharp knife, make 24 2″x6″ strips. Heat the oil in […]

The steak should be without the pork chop part. If you prefer to use a loin, extend the time in the oven to 2 1/2 – 3 hours. Break the ribs every 5 centimeters. Make a checkerboard pattern on the skin side with a sharp knife. 1-2 days before the steak goes in the oven […]

In a medium ball, mix all ingredients to form a ball. Refrigerate for at least 30 minutes. (Can be chilled overnight). Roll out dough on a cutting board, sprinkled with cinnamon to prevent sticking, to 1/4″ thickness. (If you roll too thin, ornaments will be too fragile). Cut shapes; use straw to make hole where […]

Cream together shortening, sugar and vanilla. Beat until fluffy. Add the well beaten egg. Add sifted dry ingredients alternately with the sour milk/cream. Chill batter and divide. Cut on lightly floured board with a 2 inch cutter. Put together in pairs, moisten the undercrust with egg and use 1 1/2 tsp. of mincemeat as filling […]

Mix above ingredients together in a large container and marinade Shishkabob ingredients for a minimum of 24 to 48 hours in the refrigerator. Turn occasionally to insure that the liquid is distributed throughout. Use onions, fresh mushrooms, green peppers, tomatoes, beef cubes, etc. *I serve this with consommed rice, a green salad and french bread.

Cook sugar, cream of tartar, salt, and milk to soft ball stage, stirring frequently. Wipe down sides of pan to remove crystals. Remove from heat; add butter. Cool without stirring, until lukewarm. Add extract and nuts; beat until creamy. Pour into a greased square pan; cut in squares. Makes 1 1/2 pounds. Classic Holiday Cooking

MELT butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes. STIR in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and […]

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. […]