Raised Doughnuts – sweet dough

by Mrs Marvel
Doughnuts 1

Recipe for raised doughnuts and cake doughnuts

We have talked about the history of the doughnut being almost uniquely American in the past. Before the days of a doughnut shop on every corner, women made doughnuts at home, deep fried in grease and dusted with sugar or maybe powdered sugar. The likes of Winchell’s, Dunkin’ Donuts, and Krispy Kreme really took the doughnut from a homely little pastry to the over the top confections they are today. For simple, home style doughnuts, give these old recipes a try. Once you mix up the dough, I assume the following: raised doughnuts, make rounds or twists and allow to rise, then cook in hot grease; cake doughnuts, make rounds or twists and then cook in hot grease. Anyone who has made doughnuts, please feel free to chime in and correct me on the cooking method.

Raised Doughnut

Sweet dough

Sugar = 7 oz

Salt = 1 1/8 tbsp

Shortening = 3/4 cup

eggs = 4

flour = 2 1/2 cup

Milk = 1 1/4 oz – 1/4 cup

Yeast 2 oz

Water warm 110-120 (degrees)

Cake Doughnut

flour – 1 lb

Baking powder – 1/4 cup

Milk dry – 3/4 cup

Salt – 1 teaspoon

Shortening – 1/2 cup

Sugar gran – 1 1/4 pt or 12 oz

Nut meg

eggs – 6

Water 1/2 qt

Vanilla 1 teaspoon

Christmas Cranberry Punch

by Mrs Marvel
Christmas

Sweet and sparkling punch

Here’s a sweet and tart sparkling punch for your next wassail party.

Christmas Cranberry Punch

1 3 oz cherry jello

1 6 oz orange or lemonade frozen

3 cups cold water

1 qt cranberry juice chilled

1 12 oz ginger ale

1 c boiling water

Dissolve jello in boiling water. Stir in 6 oz frozen juice. Add cold water and cranberry. Put in punch bowl over ice. Add ginger ale. (Fruit flavored sherbert may be added.)

Festive Cranberry Mold

by Mrs Marvel
Christmas 1

Mold or mould?

Dated December 1971, this recipe for a festive cranberry mold is of course for a Jello ring. Cranberries, pineapples, walnuts and tokay grapes all combine in lemon gelatin to bring you a fruity side dish or dessert. The tokay grape hails from Slovakia and Hungary and is used in varieties of pinot gris, sauvignon blanc and others. In America, the catawba grape is sometimes called tokay, and is probably what is called for in this dish. Catawba grapes seem to vary from deep purple to violet in color.

Festive Cranberry Mold

Fresh grapes and cranberries grace this delightfully easy, make-ahead salad —

2 1/3 cups water

2 cups fresh cranberries

3/4 cup sugar

1 6 oz or 2 3 oz packages lemon-flavored gelatin

1 8 1/2 oz can crushed pineapple

1/2 cup halved and seeded tokay grapes

1/4 chopped walnuts

In medium saucepan, combine water, cranberries, and sugar. Bring to boiling; reduce heat and simmer about 5 minutes or till all berries pop. Add gelatin; stir till dissolved. Stir in undrained pineapple; chill till partially set. Fold in grapes and nuts; turn into 5 cup ring mold. Chill till firm. Makes 8 to 10 servings.

The Very Merry Party Loaf!

by Mrs Marvel
Christmas 2

Front of the folded recipe pull out from a magazine

Christmas 3

Inside of the fold out

I am 100% certain my mom made this for one or more of her cocktail parties and now I know where she got the recipe. Although it looks like a fancy cake, this is actually a sandwich of sorts. The bread was sliced horizontally and ham salad, cheese salad, and chicken salad spread in between the layers, while the entire thing was “iced” with cream cheese. Once sliced vertically each piece had a cross section of potted meat salad. If you don’t read to the end of the recipe that’s ok, but I have to point out they expected women to pipe cream cheese tinted red or green or whatever into a festive decoration on the top of this once finished. I don’t think my mom did that. :-)

Holiday Party Loaf

2 6 3/4 oz cans Hormel chunk chicken or turkey, drained, flaked

1/2 cup chopped celery

1/3 cup pickle relish

1/3 cup Miracle Whip salad dressing

1/3 cup chopped pimiento

1 hard cooked egg, chopped

****

2 1/2 cups shredded Kraft sharp natural cheddar cheese

2 tablespoons chopped parsley

2 tablespoons green onion slices

1/2 cup Miracle Whip salad dressing

****

1 6 3/4 oz can Hormel chunk ham, drained, flaked

1 8 oz can crushed pineapple, drained

1/4 cup chopped green pepper

1/3 cup chopped peanuts

1/4 cup Miracle Whip salad dressing

1 tablespoon mustard

1 teaspoon ground ginger

****

1 unsliced white sandwich loaf, 16″ long

3 8 oz packages Philadelphia brand cream cheese

1/2 cup Miracle Whip salad dressing

Red food coloring – optional

Combine ingredients for each filling separately, mix lightly. Remove crusts from sides and top of bread, cut i 4 lengthwise slices. Spread each slice with salad dressing and a filling. Stack lawyers, chill thoroughly. *

Combine softened cream cheese and salad dressing, mixing until well blended. Frost loaf, reserving 3/4 cup cream cheese mixture for decorating with pastry tube. Tint reserved cream cheese with food coloring, decorate and garnish as desired. Cover lightly, chill. Let stand at room temperature 30 minutes before serving.

* Loaf can be prepared to this point, wrapped securely and refrigerated one or two days. Frost before serving.

12 servings

 

Holly Cookies

by Mrs Marvel
Holly Cookies

Holly Cookies

Oops, it’s been a few missed weeks, sorry for neglecting you! To make up for my lapse, I’m going to post recipes for Christmas every day until the 25th. The first is this one for Holly Cookies. I think someone made these when I was a kid but I don’t have much recollection. Frequent site visitor Diane B. might remember if we had these at school or something. I notice that the recipe cautions that these cookies need about 24 hours before you can actually eat them. My family is much more, shall we say, instant gratification oriented?

Holly Cookies

Melt 50 marshmallows and 1 3/4 sticks butter over low heat

Add 1 1/2 teaspoons green food coloring and 1 1/2 teaspoons vanilla.

Mix.

Add 5 cups cornflakes and stir until well coated.

Drop from spoon onto wax paper.

Can use red cinnamon candy for holly berries.

* Takes approximately 24 hours to harden for serving