earl@tymix.UUCP (A. Christie Earl) (12/20/84)
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I am including a couple of my favorite holiday recipes.
My mother used to make these russian cookies when I was
little and she just finally found the recipe to pass on to
me.
Swedish Glogg is great for holiday get togethers on cold
nights. Imangine good friends, a roaring fire...
I've used this recipe for my holiday bash with great success,
(You might find out how to remove red wine stains first, just
in case. I didn't.)
I'm still interested in rum cake recipes, I haven't received any
yet.
Russian Tea Cakes
1 cup sweet butter
1/2 cup confectioners sugar (sifted)
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
confectioners sugar
Cream butter and sugar with vanilla.
Sift together flour and salt. Mix together
with butter mixture and add nuts. Chill dough.
Roll into 1 inch balls and place 2 and one half
inches apart on a ungreased cookie sheet. Bake
10 or 12 minute in a 400 degree oven until lightly
browned. WATCH THEM. While warm, roll in
confectioners sugar to coat.
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Swedish Glogg
2 1/2 cup rasins
Whole Cardamom
2 tsp whole cloves
2 cinnamon sticks
peel of one orange
2 1/2 cups sugar
1 gallon dry red table wine
whole unblanched almonds
1. Rinse and drain raisins. Peel cardamom pods;
extract black seeds, and pound seed to a powder
to measure 1 tablespoon. Combine spices, raisins,
orange peel, sugar and eight cups of water.
2. Bring to boiling. Reduce heat; simmer for at
least 15 minutes.
3. Strain (save raisins); Add liquid to red wine
in a kettle large enough to accomodate liquid and
wine.
4. When ready to serve, heat to simmering. Place
two or three almonds and a few reserved raisins
in each punch cup, and pour the hot, spicey brew
over them. Makes 48 1/2 cup servings.
Happy Holidays!!!
--
-Christie Earl
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