1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts

Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.

Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.

Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan.

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1 (12 to 14 pound) Virginia ham
3 cups sherry wine
3 bay leaves
2 tablespoons whole cloves
Vinegar
Brown sugar
Prepared mustard
Bread crumbs

Soak ham in water to cover several hours or overnight, depending on how strong the salt and flavor is.

Place ham in large pan; mix sherry, bay leaves and cloves and pour over ham. Cover and bake at 275 degrees F for 20 to 25 minutes per pound, turning periodically. Cool overnight in mixture.

Skin. Make a paste of remaining ingredients (approximately 1 part vinegar, 2 parts sugar, 1 part mustard and 3 parts bread crumbs) and spread over ham. Dot with additional cloves. Bake uncovered at 400 degrees F for about 30 minutes to brown. Slice thinly and serve with Dressing Patties. Serves 25.

Dressing Patties
1 1/2 cups hand-crumbled white bread
3 cups hand-crumbled cornbread
1 teaspoon dry mustard
1/2 teaspoon black pepper
2 tablespoons celery seed
1 medium onion, chopped
1/4 teaspoon cayenne pepper
2 eggs, beaten
1 teaspoon granulated sugar
1/3 cup cider vinegar
2 tablespoons ham fat, melted
1 teaspoon salt
1/2 cup milk
3 tablespoons ham liquid

Grease cookie sheet or miniature muffin tins. Mix together all ingredients. Taste for seasoning, adding more pepper or vinegar as desired. Heat baking pans. If using muffin tins, fill about half full, using about 1 tablespoon of mixture for each muffin. If making patties, use same amount on cookie sheet. Bake in a preheated 400 degrees F oven for 30 minutes. Serve hot preferably, but can use cold.

The patties may be stored in the refrigerator or freezer. Patties are hot and are intended more as a taste enhancer with the ham than as a dressing.

Yields about 4 dozen patties.

Patties are great for a cocktail buffet.

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4 cups boiling water
2 cups uncooked rice
6 cups milk
2 cups granulated sugar
1 (16 ounce) container Cool Whip
6 packages frozen raspberries
6 tablespoons cornstarch

Drain the raspberries and save the juice. Simmer rice in boiling water for 20 minutes. Drain and rinse in cold water. Add milk and sugar, simmer for an hour. Chill overnight.

Cook raspberry juice in cornstarch until thick. Add berries and chill overnight.

Keep in separate containers until ready to serve. Add Cool Whip to the rice mixture and layer the rice and raspberry mixtures.

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1 cooked ham, half or whole
Ground cloves, to taste
1/2 cup brown sugar
Maraschino cherries
1 tablespoon brown sugar
1 apple
Pineapple rings

Place cooked ham in pan. Rub in 1 tablespoon brown sugar and sprinkle with cloves. Pare and cut apple in eighths, place around and over ham. Sprinkle brown sugar over apples. Decorate with pineapple rings and maraschino cherries. Cover and bake for about 1 hour at 350 degrees F; baste frequently.

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Posted by GramCracker4Me at recipegoldmine.com 12/20/2001 4:39 pm

Source: christmas-joy.com

Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins.

1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)

Step 1: Lightly grease a 1 1/2-quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.

Step 2: In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

Step 3: Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.

Step 4: Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a wooden pick inserted in the center comes out clean.

Step 5: Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding–it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce

In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine.

Makes about 3/4 cup.

Enjoy!

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1 (6 ounce) package mixed dried fruit bits
3/4 cup finely chopped nuts
1/2 cup brandy
1/4 cup butter, softened
1/4 cup corn syrup
2 1/2 cups graham cracker crumbs
Confectioners’ sugar

In a small bowl stir together fruit, nuts and brandy; let stand for 1 hour.

In a medium bowl beat butter and corn syrup until well blended. Gradually beat in crumbs until mixture resembles coarse crumbs. Add fruit mixture; mix well. Shape into 3/4-inch balls, wetting hands if mixture becomes dry. Roll balls in confectioners’ sugar. Store in an airtight container up to 1 month or until ready to serve.

Makes 60.

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Source: Oregonian newspaper – 1947

6 canned peach halves
1/2 cup vinegar
6 whole cloves
1 stick cinnamon
1/2 cup granulated sugar
3 tablespoons ground almonds
8 ounces cream cheese
8 maraschino cherries
Mayonnaise

Drain peaches.

Cook vinegar, cloves, cinnamon and sugar for 3 minutes and pour over peaches. Chill several hours.

Drain and fill cavity of peach with mixture of nuts, cheese, cherries and enough mayonnaise to moisten.

Shape topping to form ball and garnish with additional nuts and cherries, if desired.

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1 (4 pound) beef sirloin tip roast
2 tablespoons cracked pepper
3 tablespoons vegetable oil
2 2/3 cups cranberry cocktail
Cranberry Gravy

Score meat lightly in a crisscross pattern. Rub all sides, but not ends, with pepper. In Dutch oven or roasting pan, brown meat in oil over medium heat, about15 minutes.

Pour cranberry cocktail over meat. Cover; bake at 325 degrees F for 2 1/2 hours or until beef is tender. Place meat on warm platter to keep warm while preparing gravy.

Cranberry Gravy: Strain hot broth from meat; measure 3 cups and heat to boiling. In tightly covered jar, shake 3/4 cup cranberry cocktail and 1/3 cup all-purpose flour; stir into hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt.

Serve with hot rice.

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1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.

Form into a ball and roll in remaining dried beef. Chill thoroughly.

Serve with crackers.

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Posted by Olga at The Cutting Board Saturday Sep 24th, 2005 12:36 pm

Source: <i>Visions of Sugarplums</i>

1 envelope dry yeast
2 tablespoons lukewarm water
1 teaspoon sugar
3/4 cup milk
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup sugar
2 whole eggs, beaten
3 egg yolks, beaten
2 to 2 1/2 cups all-purpose flour, as needed
1/3 cup unsalted butter
1/2 cup sugar, approximately
1/2 cup washed, dried and ground poppy seeds

Sprinkle yeast into lukewarm water, add 1 teaspoon sugar and set aside in a warm place for 5 to 10 minutes, or until mixture is foamy.

Scald milk, add salt, butter, 1/4 cup sugar and stir until butter melts. Cool to lukewarm. Add to yeast mixture along with beaten whole eggs and yolks. Stir in 1 cup flour. Mix thoroughly, cover loosely and set to rise in a draft-free corner for about 30 minutes, or until dough is light and puffy.

Beat in as much remaining flour as needed to make dough smooth but soft. Knead for 10 minutes, or until smooth and elastic. Place in floured bowl, dust top of dough with flour, cover loosely and set to rise in a draft-free corner until double in bulk – about 1 to 1 1/2 hours.

Punch dough down, knead for 2 or 3 minutes, then cut off pieces slightly smaller than walnuts. Roll into balls, dredge lightly with flour, dusting off excess, and place 1 inch apart on a buttered baking sheet. Let rise for 30 minutes. Bake in preheated 300 degrees F. oven for 1 hour, or until pale golden brown around edges. Place biscuits in a bowl, blanch with boiling water and drain immediately. Heat 1/3 cup butter in a large skillet over low heat, add biscuits and stir gently with a wooden spoon to coat with butter. Sprinkle with sugar and ground poppy seeds and serve while hot.

Makes about 4 dozen biscuits.

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