 Maystar Family Cookbook Holiday Recipes
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to Index CHOCOLATE COVERED EASTER EGGS BUCKEYES EASTER EGG NESTS (OR HOT CROSS BUNS) CHOCOLATE TRUFFLE CAKE CREPES WITH STRAWBERRIES AND WHIPPED CREAM CRANBERRY PECAN STUFFING CRANBERRY SAUCES CARAMELIZED YAM CASSEROLE BRET'S PUMPKIN PIE PUMPKINS AND GLAZE PUMPKIN PIE SQUARES PUMPKIN CHEESECAKE ROAST GOOSE ROASTED CHESTNUTS SHORTBREAD CANDY CANE COOKIES JAN HAGELS GINGERBREAD COOKIES PFEFFERNUSSE COOKIES SUZANNE'S FRUITCAKE COOKIES MY 1937 FRUITCAKE APPLESAUCE FRUIT CAKE GRANDMA MILLECAM’S PLUM PUDDING WITH 'SOAP' & 'PASTE' HARD SAUCE VANILLA SAUCE DEVONSHIRE CREAM STEAMED CARROT PUDDING CHOCOLATE JELLY ROLL KRUMKAKE JULEKAKA PANETTONE Holiday Recipes
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SPECIAL HOLIDAY RECIPES: Easter | Mother's Day | Thanksgiving | Christmas
Carl and Karen Hartwig celebrate St. Patrick's day with corned beef, cooked with wedges of cabbage, potatoes, carrots and rutabagas. Many others also have the same meal, sans rutabagas. John and Kathy May Bee add Irish soda bread. Our gardeners wait for the first peas to be ready and make creamed peas and new potatoes. Many of the families let the birthday person choose the menu for the day. Mothers and dads make special birthday cakes for their children; everything from elaborately decorated ones to cake mixes and canned frosting with a few candies scattered on top. The school-age Maybees have surprise days for their brothers and sisters, where they stuff the unsuspecting sibling’s locker crammed full with balloons and candy, so that when it is opened everything falls out into the hall. # 1 - USING CANDY MELTS - LEESA ACKERT. Buy chocolate candy melts. They are pre-tempered and very easy to work with. Fill electric fry pan with about 1 inch of water and heat to about 105 degrees. ("Warm" on most fry pan settings.) Place melts in small Pyrex bowl. If using several colors, use custard cups or a small muffin t in t o melt the chocolate. #2 - CHOCOLATE COATING MADE WITH CHOCOLATE CHIPS 1 - 12 oz. pkg. semi sweet chocolate chips (real chocolate) Chop into wax small pieces and place in top of double boiler. Add chocolate chips. When all melted, dip chilled egg centers in chocolate mixture and set on waxed paper to cool. Leave the pan over the hot water while dipping and the chocolate will stay dipping consistency longer. #3 - DIPPING CHOCOLATE - Belva Perry, Marian Fisher and Markay Kern CENTERS: CREAM CHEESE CENTERS - BARBARA CARTER 1/2 lb. + 1 Tbsp. butter Cream butter and cream cheese. Gradually add powdered sugar. Add nuts, candied fruit or gumdrops and flavoring. Shape into small eggs. Chill in refrigerator for about 1 hour before dipping in chocolate. CHOCOLATE BONBON CENTERS: 6 oz. cream cheese Beat cream cheese, milk and vanilla until fluffy. Blend in powdered sugar and cocoa. Stir in nuts. Chill until firm enough to handle. Form into desired shaped balls.
1 egg white Blend egg white, cream of tartar and powdered sugar together. Add soft butter and vanilla; mix until smooth and creamy. Add more sugar if mixture seems too soft. Stir in coconut. Shape into balls and dip into chocolate.
8 oz. chocolate chips Melt together chocolate chips, butter and peanut butter. Pour into molds. If desired, you may coat the mold or small cupcake pans with chocolate first, then let it solidify in the freezer before pouring in the centers.
1 cup butter or margarine Variations: substitute 2 cups graham cracker crumbs and 1 cup chopped nuts for cereal.
2 pkg. yeast Dissolve yeast in warm water. Scald milk; cool to lukewarm. Add oil, sugar and eggs and salt. Add flour gradually; using just enough to make a soft dough. Knead a few minutes, and then place in greased bowl and let rise for 1-1/2 hours. Roll out 1/2 inch thick. Divide into 20 circles. Place on greased baking sheet and let rise 1 hour. Bake at 375 degrees for 15 minutes. (Do not overbake). Ice with butter cream icing tinted pale green and sprinkle with green coconut. Press a few candy Easter eggs into the 'nest'.
CHOCOLATE TRUFFLE CAKE - From the Wilcox House, Seabeck, Washington. One very special Mother’s Day, Barbara Carter's daughters and a granddaughter met her, blindfolded her and led her down long winding roads to a secret location. The destination was the Wilcox House at Seabeck, a secluded mansion turned bed and breakfast with a beautiful view of the Hood Canal. After a tour of the home, dinner was served. The dessert was a magnificent Chocolate Truffle Cake. Markay’s friend, Sara, Wilcox House chef gave them a special tour of the kitchen and the recipe. 8 oz. chocolate 1-1/2 cubes melted sweet butter Melt chocolate and butter. Beat egg YOLKS with vanilla, coffee, cognac or liqueur and mix well with chocolate butter mixture. Whip egg whites with 3/4-cup sugar, and cream of tartar until thick. Add egg whites and chocolate mixture and fold together. Bake in greased spring form pan for 1 hour at 375 degrees. * 1/4 cup cold cocoa may be substituted for coffee, and liquors eliminated. CREPES WITH STRAWBERRIES AND WHIPPED CREAM - BABETTE COOK Betsy made these for her mother every Mother's Day. Now her girls make them for her. This recipe makes about 30 - six-inch crepes. Any that are not used for the dessert crepes may be frozen. (Stack with a sheet of waxed paper between crepes and wrap with aluminum foil.) Storing in an appropriate sized cardboard box will keep the crepes from being bent out of shape. 1-1/2 cups flour Sift dry ingredients. Gradually add unbeaten eggs, milk and butter or salad oil, beating until batter has no lumps. (Ask Bets) Refrigerate batter for an hour. (It may be refrigerated overnight.) Pour 2 Tablespoons of batter onto hot, lightly buttered 6 inch skillet, tilting griddle as batter is poured so as to make a perfectly round, thin crepe. It will take about one minute to brown. Turn with spatula (or grab edge with fingers) and brown other side. Stack on paper toweling or on warm plate in oven until all crepes are made. Fill with 4 cups washed, capped and crushed strawberries mixed with about 2/3 cup sugar (or to taste) and top with whipped cream. Thanksgiving wouldn’t be the same without Belva’s crescent rolls, (see Bread section) turkey, cranberry sauce, pumpkin pie or squares and Leesa's fruit salad. The Cook family also serves glazed pumpkins. CRANBERRY PECAN STUFFING - SHELLY NORBY 1/4 cup margarine In 4-quart saucepan over medium heat, cook celery and onion in butter until tender. Add broth. Heat to boiling. Remove from heat. Add stuffing, cranberries and nuts, toss to mix well. Use to stuff turkey, using directions on turkey package. Serve with gravy. To make gravy; in roasting pan, combine 1/4 cup turkey drippings and 1/4 cup flour. Gradually add 1 - 14-1/2 oz. can of Swanson’s chicken broth. Cook until mixture boils and thickens, stirring constantly. Makes 2 cups. Note: bake any remaining stuffing in covered casserole dish along with bird for 30 minutes or until heated through.
SAUCE NO. 1: (Our favorite; requires no cooking.) 4 cups cranberries Grind fruit together. Add sugar. Better if let set overnight to combine flavors. SAUCE NO. 2: 4 cups cranberries Boil until berries pop open...about 10 minutes or less.
3 cups cooked, mashed yams Mix yams, sugar, 1/2 cup butter, eggs and vanilla. Turn into casserole dish. In a bowl, combine brown sugar and flour. Stir in 1/3 cup melted butter and nuts if desired. Pour evenly over yams. Bake at 375 degrees for 30 minutes or until brown.
2 eggs Mix in order and pour into unbaked pie shell. (9 inch). Bake for 15 minutes at 425 degrees, then 350 degrees for about 30 minutes or until a knife blade inserted in the center comes out clean.
1 miniature pumpkin per person Cut off top like a jack o’lantern and remove seeds. Place in baking pan with 1/4 inch water on bottom. Bake at 350 degrees for 30 minutes (or until fork goes in smoothly.) Sauce: 1/2 cup butter Put butter and sugar in saucepan and cook over medium heat until sugar dissolves. Add raisins. Put pumpkins on serving dish and pour sauce over them. Serve. PUMPKIN PIE SQUARES - VICKIE PERRY 1 can evaporated milk Combine ingredients. Pour into greased 9 x 13 pan. Combine and sprinkle over top of pumpkin mixture: 1 cup sugar Cut 1 square of butter over top of cake mixture. Bake at 350 degrees for 40 minutes. Serve warm or cold. Top with whipped cream.
Use your favorite baked cheesecake recipe and prepared pumpkin pie filling. Crust: 2-1/2 cups gingersnap crumbs Mix together crumb mixture and press in bottom of 8 x 8 x 2 inch pan. Pour in cheesecake batter. Bake for 15 minutes at 425 degrees. Turn temperature down to 350 degrees. Pour pumpkin pie filling gently on top. Bake until firm (at least 45 minutes). Chill 4 hours until solid and cold. Top with whipped topping. Christmas traditions are very important in our family. The Perrys have a birthday cake for baby Jesus, which is an angel cake with white frosting, (representative of his purity) decorated with sprigs of holly (for the crown of thorns). Other recipes are from our diverse cultural heritage; Pfeffernusse from Germany, Jan Hagels from the Netherlands, Buche Noel from France, plum pudding from England, Scottish shortbread, and some that have just become annual favorites, such as candy cane cookies, chocolate pretzel cookies, fudge meltaways, oatsies, Boston cream roll candy, fudge, divinity, gingerbread houses. To eliminate conflict with relatives and in-laws and accommodate work schedules, many of the families have Thanksgiving or Christmas dinner on Christmas Eve or another day of the week. While many of the families have turkey and all the trimmings, others opt for different entrees, such as ham or an English menu with roast beef, Yorkshire pudding, and flaming plum pudding. ENGLISH: ROAST GOOSE (England and France) Heat oven to 350 degrees. 8 to 10 lb. goose (Goose is very fatty, so often we just stuff it with quartered apples, which are discarded later.) Rinse goose thoroughly in cold water. Remove giblets and save for stock or gravy. Remove as much fat as possible. Pat dry. Sprinkle interior with salt. Stuff with apples (or stuffing). Truss goose. Roast, breast-side up in large roasting pan. Add 1 cup of stock. (Do not add all stock at once, you want juices to reduce.) Baste occasionally with pan juices. Add more stock when needed. Roast goose for about 2 to 3 hours. It is done when meat thermometer registers 185 degrees. If time permits, cool stock and remove all fat. Make gravy from stock. Cook for about an hour until giblets are tender. Reserve broth. Chop giblets.
1 pound fresh chestnuts (about 3 cups) Preheat oven to 400 degrees. Using a sharp knife, cut an "X" in flat side of shell of each chestnut. This allows steam to escape. Place small amount of oil in bowl or other container. Dump chestnuts into bowl, turning to oil all sides. Spread chestnuts in single layer on a greased baking sheet. Bake for 12 to 15 minutes until skins pop. Peel and remove brown skin under shell. Enjoy.
1 cup butter Mix together and roll dough 1/3 inch thick. Put on cookie sheet and bake 20 minutes at 350 degrees. Cut when partially cool and serve.
1/2 cup butter or margarine Cream butter or margarine and shortening. Add egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food color in one half of dough. Using colored half of dough and uncolored half, roll out dough into strips and shape into candy canes. Bake about 9 minutes at 375 degree. May be sprinkled with colored sugar or finely crushed candy canes. 1 cup butter Preheat oven to 350 degrees. In large bowl of electric mixer beat butter until creamy. Gradually add sugar and bet until light and fluffy. Add flour gradually and beat until well blended. Pat into ungreased 15-1/2 x 10-1/2-x 1-inch jellyroll pan. Brush with egg. Sprinkle top with nuts. Bake 20 to 25 minutes. Watch carefully as they burn easily. Cut into strips and cool on rack. Makes about 30.
Haven got this recipe from her German class. Originally used to make a gingerbread house, but it makes an excellent gingerbread cookie. 114 gramm butter oder margarine Bakken 20 Minuten 350F. If you don't speak German, here is the translation: 4 oz. butter or margarine Cream together butter and sugar. Add molasses. Stir in dry ingredients. Mix well. Roll out dough and cut with cookie cutters. Bake about 10 minutes for smaller cookies.
1/3 cup packed brown sugar Combine brown sugar, corn syrup, milk and shortening; heat to boiling. Cool. Beat in egg. Add extract, baking powder, vanilla, cloves, cardamom, salt and pepper. Mix well. Mix in enough flour to make a very stiff dough, kneading in the last addition of flour. On surface dusted with powdered sugar, shape dough into ropes 3/8 to 3/4 inch in diameter. Cut ropes into 3/8 to 3/4-inch lengths. Place on ungreased cookie sheet. Bake at 375 degrees until browned - 8 to 12 minutes. Cool 1 to 2 minutes; remove to rack. Cookies will harden on standing. Dust with powdered sugar. SUZANNE'S FRUITCAKE COOKIES - BARBARA CARTER 1-1/2 cups flour Preheat oven to 400 degrees. Measure first 8 ingredients into a large bowl. Mix mixer at low speed, beat until well blended, occasionally scraping bowl. Reserve 1/2 cup chopped candied cherries. With spoon stir in walnuts and remaining candied cherries into cookie dough. Drop dough by heaping spoonfuls 1 inch apart onto 2 large greased cookie sheets. Decorate top of cookie with reserved cherries. Bake at 12 minutes or until golden. Store cookies in tightly covered container. Makes about 5 dozen.
2 cups sugar, part brown Combine flour, baking powder, salt and spices. To half of flour mixture add dried fruit and nuts, mixing well. Cream sugar and butter. Add molasses/soda mixture. Add eggs, one at a time, creaming well. Mix wet and dry mixtures and blend thoroughly. Pour into greased, wax paper lined loaf pans. Bake at 300 degrees for 2 hours. APPLESAUCE FRUIT CAKE - HARRIET MILLECAM 1 cup white sugar Cream sugars and shortening. Add dry ingredients and applesauce. Mix well. Stir in raisins, currants, walnuts and candied peels or radiant fruit if using them. Preheat oven to 350 degrees. Grease loaf pans and line with brown paper or waxed paper. Cook for 30 minutes and then turn heat down to 300 degrees and continue baking for 30 minutes or until toothpick comes out clean.
This recipe makes 1 pudding (This was called plum pudding, not because it contains plums, but because it is 'plum full' of good things. 3/4 cup Crisco Wash, peel and grate carrots and potatoes. Cream together Crisco and brown sugar. Mix well. Sift flour. Reserve about 1/2 cup to sprinkle over raisins, candied peel and currants. Sift remainder of flour with baking soda and spices and add gradually to wet mixture. Stir in raisins, candied peel and currants. Pour batter into greased gallon mold or coffee can with lid. Can or mold should only be two-thirds full. Place on rack in heavy kettle over 1 inch of boiling water. Cover kettle closely. Use high heat at first, then as steam begins to escape, turn to low heat for rest of cooking. Steam for 5 hours. Don’t let pan run out of water. Grandpa Millecam was the one who named the sauces. Vanilla sauce was called 'paste' because it looks like wallpaper paste and hard sauce looks like soft soap. 1-cup confectioners sugar Sift confectioner’s sugar. Beat butter until soft. Beat ingredients until well blended and fluffy. Add salt and flavoring. If desired, you may add 1 well-beaten egg or 1/4 cup cream. Grandma served spoonfuls of this over steamed pudding or apple crisp. 1/4 cup sugar Combine sugar, cornstarch and water in pan and cook over low heat until thickened. Remove from heat and add butter, salt and flavoring. 1 tsp. unflavored gelatin STEAMED CARROT PUDDING - MERLIN HOUTZ 1 cup grated carrots Mix soda with grated potatoes. Combine all ingredients. Steam for 2 hours.
10x15 jelly roll pan 375 degrees, 20 to 22 minutes 4 eggs Beat eggs, add sugar and vanilla. Sift together flour, cocoa baking powder and salt and fold into above mixture. Pour onto greased 10 x 15 1 inch jelly roll pan. Bake at 375 degrees for 10 to 22 minutes. To roll, loosen the edges as soon as the cake is taken from the oven. Reverse the pan onto a clean towel that has been dusted with powdered sugar. Trim off any crusty edges. Roll the cake while it is still hot into towel. Place on Rack. Later when cool-unroll cake, fill it and roll it again this time without the towel FILLING Whip until stiff- 1 cup whipping cream FOR BUCHE NOEL - YULE LOG - Frost with chocolate icing or glaze. Decorate with leaves cut from green gumdrops o r spearmint candy and chocolate curls. (You can also make marzipan leaves if desired.)
NORWAY: For this recipe you need krumkake iron and forms 3 eggs Sweetened whipped cream Beat eggs with electric mixer at medium speed for 1 minute. Add sugar; beat about 3 minutes or until sugar is dissolved. Melt butter, cool slightly. Stir butter into egg mixture. Add flour, vanilla and nutmeg. Stir just until smooth. Heat a krumkake iron on stove top over medium low heat. For 6 inch iron, spoon about 1 tablespoon of batter on hot, ungreased iron. Close gently, but firmly. Cook over medium low heat about 30 seconds or until golden brown. Turn and cook 30 seconds more. Open iron carefully; loosen cookie with spatula; invert on wire rack. IMMEDIATELY roll cookies into a cone or cylinder - using wooden or metal form. Let cool around cone or cylinder until cookie holds it shape. Reheat iron and repeat with remaining batter. Cool. Before serving, fill with whipped cream and top with jam or shaved chocolate.
1-1/4 cups milk Scald milk, add margarine, sugar and salt. When mixture is lukewarm, add egg. Dissolve yeast in warm water. Stir into milk mixture, 2 cups of flour and ground cardamom. Beat until smooth. Stir in enough flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk. (About 1 hour.) Punch down. Turn onto lightly floured board. Knead in raisins, candied cherries and almonds. RESERVE SOME TO DECORATE TOP. Form into 2 round balls. Flatten slightly with palm of hand. Place on greased baking sheet. Cover and let rise again another hour. Bake at 350 degrees for 40 minutes. (Loaves will sound hollow) Cool. Glaze with thin icing and decorate with almonds and candied fruit. *If you do not have a thermometer, water should feel about like the temperature of a warm bath.
PANETTONE: 350 deg. - 2 loaves 4-1/2 to 5-1/2 cups flour Heat margarine and milk in saucepan until margarine melts. Cool to lukewarm and add beaten eggs, sugar and salt. Dissolve yeast in warm water. Add to wet ingredients. Combine 2 cups of flour with citron, pine nuts and anise seeds. Continue to add flour until you have a soft dough. Turn out onto floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk. (About 1 hour.) Punch dough down. Cover, let rise again for about 30 minutes. Punch dough down again; turn out onto lightly floured board. Divide in half; form into 2 round balls. Cut a cross 1/2 inch deep on top of each ball. Cover and let rise until doubled in bulk...about 1 hour. Beat egg with 1 Tbsp. water. Brush tops of balls. Bake at 350 degrees about 35 to 45 minutes or until done. Makes 2 loaves.
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