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THE FORSYTH COUNTY NEWS-DECEMBER 4, 1969-
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NIGHTS-SUNDAYS-HOLIDAYS 887-3179
887-2412 887-6983
Happy the holiday hostess who has an easy trick or two up
her sleeve. A good punch recipe, for instance, will come in handy
at many a festive occasion. The one pictured above, rosy in color,
is a delightful blend of fruit juices with a strong tea base. The tea
acts as a silent partner in the punch, giving it body without
masking the flavors of the other ingredients. For holiday glamor
a colorful ice ring tilled with orange and lemon slices, red and i
green candied cherries, floats in the bowl. Cup cakes made from!
a cake mix and decorated with a variety of holiday motifs arel
also easy to do, yet effectively festive. I
Holiday Punch l
(Makes about 50 punch-cup servings) '
1 quart cold water Vi cup lemon juice
Vi cup loose tea or 15 2 quarts water
teabags 1 (28 oz.) bottle ginger ale
% cup sugar Ice ring*
2 quarts cranberry juice Lemon and orange slices
cocktail Red and green candied
4 (6 oz.) cans frozen orange cherries
juice, thawed
Bring 1 quart cold water to full rolling boil; remove from heat;
add tea all at once. Let stand 5 minutes. Strain into punch bowl;
add sugar and stir until dissolved. Cool at room temperature. Add
juices and water. Refrigerate. When ready to serve, add ginger
ale and ice ring.
*To make ice ring, freeze water in ring mold, adding lemon and
orange slices and red and green cherries.
PAGE 14
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Yule tide Pudding
Revive an ancient custom and serve a steamed pudding to end
a holiday dinner. This rich and chocolaty one looks especially
festive garnished with a Della Robbia-style wreath of fruits. To
frost grapes, brush with lightly beaten egg white, then sprinkle
with cookie coconut and chill on a wax paper-covered tray.
Steamed Chocolate Pudding
3 squares Baker's Unsweetened Vi teaspoon salt
Chocolate Vi cup butter
2 cups sifted all-purpose flour 1 cup sugar
2 teaspoons double-acting 1 egg, slightly beaten
baking powder 1 cup milk
Vi teaspoon baking soda 1 teaspoon vanilla
Melt chocolate over hot water. Sift flour with baking powder,
soda, and salt. Cream butter. Gradually add sugar; cream to
gether thoroughly. Add egg and melted chocolate, beating until
smooth. Add flour mixture alternately with milk, a small amount
at a time, beating well after each addition. Blend in vanilla. Pour
into greased 2-quart mold or two 1-quart molds. Cover tightly
with lid, aluminum foil, or several layers of wax paper and steam
1% to 2 hours or until cake tester inserted into center comes out
clean. Let pudding stand about 5 minutes before removing from
mold. Serve hot with a dessert sauce. If desired, garnish with
nuts, candied fruits, and frosted grapes. Makes 12 servings.
To steam pudding, place a rack or inverted saucer in bottom
of large heavy saucepan or Dutch oven. Add water to a depth of
IVi inches. Bring water to a boil; then place tightly covered
pudding on rack. Cover, reduce heat, and boil very gently during
steaming period.
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Mince Meat Cobbler
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Spicy mince meat has been uSed in holiday fare since the fif
teenth century 7. Though most commonly baked in traditional
mince meat pies, it fits equally well in desserts like Mince Meat
Cobbler. The recipe from the Borden Kitchen smartly combines
convenience foods for old-time flavor and modern day speed.
Making the cobbler is merely a matter of combining canned
ready-made apple pie-filling, grated orange rind and brandy with
ready-to-use mince meat, which can be used “as is” from the jar.
The top of the cobbler is then crowned with spirals of dough
formed from refrigerated flaky rolls. The final touch is a glaze,
brushed on the spirals when the dish emerges from the oven.
, Mince Meat Cobbler
(Makes about 8 servings)
) 1 (1-lb. 9-oz.) can apple 2% cups (one 28-oz. jar)
pie-filling None Such Ready-to-Use
IV2 teaspoons grated orange Mince Meat
rind 3 to 4 tablespoons brandy
1 (9-oz.) package Butter
Crescent Flaky Rolls
Combine pie-filling with orange rind; spread on bottom of but
tered 2-quart (12 x 7% x 2-inch) shallow baking dish. Combine
mince meat with brandy; spoon over apple layer. Bake in moder
ate (375°F.) oven 10 to 15 minutes or until hot and bubbly. Open
rolls according to package directions. Unroll and separate dough
into triangles. Cut each triangle in half through its shorter
dimension; twist each piece into spiral shape. Place spirals, point
up, on hot mince meat mixture. Bake in moderate (375°F.) oven
about 12 to 14 minutes longer or until spirals are golden brown.
Combine one cup confectioners’ sugar, one tablespoon each of
orange juice and brandy; mix until smooth. Brush on spirals.
Serve warm with orange garnish.
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