Christmas Cookie Recipe

[partscounterman]

I'm really late this year and must catch up on baking. Here is a cut-out cookie recipe that my mother has made for years. It really bothered my health-nut Mom that this calls for lard, but nothing else will work (don't even try-she did) and these are really tasty. If you cannot or will not eat lard-use a different recipe.

Sugar Cookies (375 degree oven)

Mix in one bowl
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt

Mix in another bowl
2/3 cup lard
2/3 cup sugar
2 eggs
1 tsp vanilla

Mix liquid and dry together-Refrigerate
Roll to about 1/8 inch thick
Cut-out and decorate as desired.
Eat them all.

 

[partscounterman]

Oh, yeah-the baking part

I wrote this recipe down just as my Mother did. She didn't write down specific baking instructions because she assumed I knew. Bake em about 8-10 mins. You don't want them too brown-better more pale.

 

[drmitch]

Sugar Cookies

Thanks David, I was looking for something new to make for the holidays! Will anyone share their favorite bread recipe, I`m crazy about fresh baked bread!

 

[Unimatic1140]

David they sound just wonderful, I've never baked with Lard before, I should give it a try just for the vintage fun of it!

My favorite recipe is called a White Christmas Pie, and its perfect this time of year. I'm a vanilla lover and this makes a wonderful vanilla chiffon treat.

I make a 9" pie crust (using Crisco, because "Crisco Ends Pie Crust Failure" as well as pure Minneapolis flour).

Before you begin the filling, place the small bowl from your Sunbeam Mixmaster in the freezer, two if you have a spare small bowl.

For the filling:
In a vintage Farberware or Revere Ware saucepan on a vintage range mix:
1/2 Cup Sugar
1/2 tsp. Salt
1/4 Cup Minneapolis Flour (Gold Medal or Pillsbury)
1 Envelope unflavored gelatin

Stir in Gradually:
1 3/4 Cups Whole Wisconsin Milk
Then cook over medium heat until mixture boils, stirring constantly. Boil for 1 minute and place pan in cold water. Cool until mixture mounds slightly when dropped from spoon.

When cool blend in:
1 to 1.5 tsp. vanilla
1/4 tsp Almond flavoring

Next in one of the chilled small Mixmaster bowls whip a Meringue of:
3 Egg Whites
1/4 Tsp. Cream of Tarter
1/2 Cup Sugar
Select Beating Eggs on the Mixfinder Dial. Be sure to let the eggs and cream of tarter whip a minute before adding the sugar.
Fold chilled mixture and the newly whipped Meringue together in the large Yellow Pyrex Bowl.

Next in the other chilled bowl
Whip 1/2 cup Heavy Cream in your Sunbeam, selecting Whipping Cream on the Mixfinder Dial.
Fold whipped cream into main filling mixture in the Pyrex bowl. Pour into your pie shell and refrigerate for a few hours and enjoy!

Don't forget to serve the pie with real "edge-free" Sunbeam Coffeemaster coffee.

 

[maytagbear]

KitchenAid Shortbread

10x15 pan
275F
35-40 minutes
Makes lots, can be
doubled, will freeze.

Combine 1 cup/two sticks REAL butter- Room temperature (unsalted preferred, lightly salted will do.)

and 1 cup firmly packed light brown sugar

Use Flat beater, and combine well on about Speed 5 for no less than five minutes, and no more than 8 minutes.

If desired, add 1 teaspoon pure vanilla extract

Measure 2 1/2 cups all purpose (unbleached preferred) flour (I use King Arthur) by the Stir-Spoon-Sweep method. Add to creamed mixture. Turn mixer to "Stir" speed, and until just combined.

Dump dough onto clean 10x15 pan, spread out, pressing with lightly floured fingers. Prick with fork, and score dough with sharp paring knife, into fingers about 1 inch by 2. All the way down to the pan.

Bake in preheated 275F oven for 35-40 minutes. Dough should be "squidgy firm" when done. Cookies will harden when cool.

Remove to cooling rack. After about 5 minutes, re-score with knife.

Variations: Replace 1/2 cup flour with 1/2 cup cocoa, Droste or Valrhona preferred. (Lower oven to 250F).

Replace vanilla extract with almond extract.

Omit extract, and add 2 teaspoons ground cinnamon, and 1/2 a teaspoon freshly grated nutmeg.

Enjoy!

Lawrence/Maytagbear

Grumpy PS- if not using real butter, just go get some Lorna Doones.

 

[kenmore1978]

Lard in Sugar cookies

I'm surprised that Crisco wouldn't substitute for the lard. And I mean solid Crisco, not Crisco oil.

 

[kenmore1978]

Lemon Whip

Firgured I'd add my two cents worth in

LEMON WHIP

INGREDIENTS TO BUY

2 fresh lemons (use the juice only)
1 3 oz. pkg lemon jello
2/3 cup granulated sugar
1 12 oz. can evaporated milk
1 13 oz. box graham cracker crumbs

DAY BEFORE PREPARATION

place beaters in freezer the night before
place large deep bowl in refrigerator the night before
place evaporated milk in fridge the night before

PREPARATION DAY

Wash lemons - Cut each in half and squeeze the juice into a separate small
bowl. Make sure no seeds get in the juice and try to keep as much of the
lemon 'pulp' out of the juice as possible.

In a 9 X 13 baking dish (I use a glass dish), spread 1 1/4 cups of graham
crumbs on bottom of pan. Set aside. Save some crumbs for topping of whip
when it sets up 'later'.

Using another separate large bowl (at room temperature) add:
1 1/4 cups water - boiled - Pour boiling water into the large (room
temperature) bowl and completely dissolve jello in boiling water.
Add sugar and lemon juice - stir well - making sure all sugar and jello
'grains' are completely dissolved. Refrigerate.

Stir the jello mixture in the refrig about every 15 or 20 minutes to prevent
setting of the jello. When jello begins to thicken like egg white
consistency……….KEEP IN REFRIG ..while you complete next step.

………NOW take the REFRIGERATED empty large bowl and evaporated milk out of the
frig and the beaters out of the freezer.
Shake evap milk, open, pour into the refrigerated deep large bowl. Beat milk
along at high speed until it thickens like meringue in peaks. Set aside.

Now remove the jello mixture from refrig and beat it in it's bowl until it
foams. Gradually add JELLO into the whipped milk bowl and beat together
until well blended.

Pour into baking dish and refrigerate for 30 minutes then sprinkle graham
crumbs on top (as much or as little as you like). Return the baking dish to
refrig until ready to serve. Best done the day before ..or several HOURS
before serving. Keep refrigerated.

Serves 8 to 10 (more or less).

 

[kenmore1978]

Recipe machinery

A suggestion, if using different mixers, recipes shoulc be tried using each machine and any differences noted, i.e., if using Mixmaster do this, if using KitchenAid mixer do this instead.

 

[partscounterman]

Lard vs Crisco

I don't know what it is about the lard in that cookie recipe. My Mother, who successfully banished butter and bacon from our table, tried this recipe with other shortening. She was never pleased with those results. So , once a year, my Mother would turn her back on what she learned in Prevention Magazine and give us these artery clogging lard cookies. Today, I never use anything but butter, we often have bacon and eggs are not the demon they were in the middle '70's. I hated the way everything that tasted good was considered bad for you. If you eliminate bacon from your life, you won't live longer, it will only SEEM longer.

Oh, BTW I am a member of PETA- People Eating Tasty Animals

 

[spiralactivator]

My little contribution

All these dessert recipes are making me hungry! I suppose I should contribute a little something to the Applianceville Cookbook with a recipe of my own invention. It's easy, economical, and delicious enough to make any '60s homemaker proud.

SYMPHONIC CHOCOLATE MOUSSE

1 giant Symphony bar with toffee and almonds
1 (1 lb.) tub Cool Whip, thawed

Break up Symphony bar and melt over hot water in a vintage Ekco/Flintware double boiler. As chocolate melts, empty Cool Whip into a large mixing bowl. Fold a little Cool Whip into the chocolate. (This, according to television, is called "tempering the chocolate"). Now, GENTLY and WITH THE GREATEST OF CARE fold the tempered chocolate into the Cool Whip. Then spoon the creamy, chocolate-swirled fluff into individual dessert dishes, cover with plastic wrap, and refrigerate at least two hours. Serves six.

 

[kenmore1978]

Lard vs Crisco

The fact taht your Mother was never pleased with the results using non-lard shortning doesn't mean that it wouldn't be fine for someone else's taste. So I would give it a try. Did you ever try her recipe not using lard? If so, what was YOUR opinion of the results?

 

[partscounterman]

Nope, never tried anything else

I don't have the big hang ups about using fatty animal products that my health-crazed Mother has. So why would I mess with something good? I feel deprived enough since bacon was banished from my childhood home.

The health gurus of the middle "70's really ruined breakfast for me. All their harping about cholesterol. Before my Mother got all whacked out on this health food crap, we had eggs, bacon and butter every day. Then we switch to horrible margerine, fony eggs from a carton, no bacon.

So using lard in this recipe makes me feel reckless and indulgant.

I feel better now, having ranted a while...

 

[drmitch]

Mee Too!

Right On David,I grew up in a farming family and theres nothing like a good Ham,bacon, sausage, and egg breakfast. And a few cookies during the Holidays should`nt hurt much.( thats what my Lipitor is for anyway!)

 

[drmitch]

Copy Kat

Just wondering if any of you have used this site and what you think of it? I found the Red Lobsters Cheesy Bscuits on here.

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[magic clean]

Lard is lovely

As impossible as its appearance may seem; that greasy blob of lard really produces some of the best tasting pie crusts and cookies. Seems all the *new* advances in baking fats, as good as they are, are no match for lard in certain items. My mom who is always on the lookout for a stray calorie to slay, still only uses lard with many of her baked goods. With a wink' She says it's o.k. during the holidays! Thanks to all for the recipes......they sound delicious.

 

[kenmore1978]

Lard ranting

Oh, believe me, I'm not against animal fats, as a devotee of Dr. Atkins, (which has really worked for me), I have no qualms at all about bacon, ham, sausage, steaks, eggs, lard in recipes, etc. I jsut brought up the Crisco thing because it seems to work as well in recipes that used to call for lard and wondered exactly what was "wrong" with the way the cookies came out using it as opposed to lard.

 

[partscounterman]

Mom didn't say

Ma didn't say exactly why the other fats she tried in here didn't work out so good. I could ask her now but she no longer can communicate verbally very well(she is healthy as a horse and knows whats going on, but can no longer process language very well. sigh). I just figured that if Mother was willing to tolerate something as fatty and (as it was thought then) bad for you as lard, well I just took her word for it.

I didn't really mean to rant- I just get up on that soap box and start right in, don't I?
I really sort of bombed out with my holiday baking this year. I had the dough for these ready to go, but the day I rolled and baked I had a mild headache. This prevented me from thinking clearly so I burnt some. I should have frosted them too, instead of just colored sugar. My brownies with mint chips tasted like poo.
Martha and Mark were polite and ate them.
Oh well, next year it will all be perfect! (yah right!)