Punch Recipes

 

Swedish Dreams Cookies

 This recipe was hard to read, might need adjusting.

1/2 pad butter (is this 1/2 cup?)

1 1/2 cups sugar

2 1/2 cups sifted flour

2 tsp bakers ammonia 

Beat well with mixer and make tiny balls and pat down with palm of your hand. Bake at 325 for about 15 minutes. Watch closely, don't brown, just until tan and crisp.

Date Bars

 Filling:

3 cups cut up dates

1/4 cup sugar

1/12 cups water

Cook over low heat until thick, about 10 minutes, stirring constantly. Cool before using.

Crumb Mixture

3/4 cup butter 

1 cup brown sugar packed

1 3/4 cups flour

1/2 tsp soda

1 tsp salt

1 1/2 cups rolled oats

Mix sugar and butters. Stir flour, salt, soda together and then add to butter mixture. Blend and then add oats. Mix. Press 1/2 into 9x13 pan. Spread date mixture on top and then other 1/2 of crumb mixture. Press down lightly.

Bake at 400 degrees 25-30 minutes

Poppy Seed Bundt Cake

 1/3 cup poppy seeds

1 cup buttermilk

2 sticks margerine (or butter?)

1 3/4 cups sugar

4 eggs, separated

1/2 tsp vanilla

1 1/2 tsp almond extract

2 1/2 cups flour + 2 TB

1/2 tsp soda

1 tsp baking powder

1/4 tsp salt

Cinnamon sugar mixture

Soak poppy seeds in buttermilke for 15 minutes. Mix margarine and sigar. Add egg yolks and extracts. Sift flour with dry ingredients. Add dry ingredients and buttermilk to cream mixture. Fold in stiffly beaten egg whites. Grease bundty pan well. Pour in small amount of batt and sprinkle with cinnamon sugar mix. Repeat. Dot top with butter.

Bake 1 hour at 350 degrees. Cool 15 minutes and remove from pan.

Glaze:

1 cup powdered sugar, 1 tsp each of butter flavoring, almond extract, vanilla. Add milk to thin consistency and drizzle on cake.

Wassill

 1 gal apple cider

2 48 oz can orange juice

1/2 48 oz can pineapple juice

 1 stick cinnamon

8 whole cloves

1/4 -1/2 cup honey - optional

Bring to a simmer, cool overnight. Heat before serving, remove spices.

Recipe from: Susanne Anderson

Cold Spiced Punch

Boil 2 - 3inch cinnamon sticks in 3 cups water 8 minutes. Add 3/4 cup sugar until it dissolves then chill. Leave cinnamon stick in until serving.  Add 3 cups of orange juice, 3 cups of pineapple juice and 1/3 cup lemon juice. Add 2 32oz bottles of 7Up just before serving.

Recipe from Susanne Anderson

Christmas Pepper Jelly

 1 cup green bell peppers, seeded and chopped

1/2 cup jalapeno peppers, rinsed and seeded

1 1/4 cup apple cider vinegar

6 cups sugar

1 bottle certo liquid fruit pectin

Optional: 1/2 cup red pepper, seeded and diced

8-9 drops green food coloring

Place green pepper and jalapenos in food processor and add 1/2 cup of the vinegar. Blend until smooth. Pour mixture into 4 qt saucepan. Rinse processor with the remaining vinegar and add to peppers. Stire in sugar and red peppers.  Bring mixture to a hard boil that you cannot stir down. Remove from heat and let stand 5 minutes. Skim foam carefully leaving as many red peppers on surfaces as possible. Add food coloring and stir until blended.  Pour immediately into sterilized jars. Seal with wax or refrigerate.

Makes 7 1/2 pint jars

Serve on cracker with cream cheese or on omelets.

Recipe from Kerma Kenley

Jalapeno Jelly

3 jalapeno peppers

4 green bell peppers

1 cup white vinegar

5 cups sugar

1 bottle liquid pectin

Remove seeds and stems from peppers. Put through a blender or food processor. Add to a saucepan and slowly boil 10 minutes. Remove from heat and add pectin. Boil hard for 1 minute. Yield 5 1/2 pt jars. Add a drop of green food coloring if desired.

Dorothy's Recipe.

Grandma's note: She had to use smaller green bell peppers and more pectin for it to set.

Raspberry Dessert Deluxe

 1 1/4 cups graham cracker crushed

1/2 cup nuts

1/4 cup butter, melted

50 large marshmallows

1 cup of milk

2 packages thawed raspberries

1/2 cup sugar

1 cup hot water

2 TB lemon juice

4 TB cornstarch dissolved in 1/4 cup water

2 cups stiffly beaten cream

Mix first three ingredients and spread over the bottom of an 11x13 pan. Dissolve the marshmallows in the milk over low heat and then cool.  Add the raspberries and remaining ingredients to a saucepan and heat until thick. Cool.  Add to cooled marshmallows to 2 cups of stiffly beaten cream and pour over graham cracker crust and chill.  Pour raspberries over marshmallow mix and refrigerate.

Strawberry Cream

 1 quart fresh strawberries

2 tsp lemon juice

3/4 cup sugar

1 TB unflavored gelatin

1/4 cold water

1 cup heavy cream, whipped

Slice the strawberries and mix with the sugar. Sprinkle gelatin over cold water and let stand for 5 minutes. Then heat gently until gelatin dissolves completely.  Add gelatin and lemon juice to the sliced berries. Fold in over whipped cream. Pour into 1 quart mold or serving dish. Chill until set. Serves 6.

Meringue Cookies

2 egg whites

2/3 cup sugar

1 tsp vanilla

1 cup mini chocolate chips

1 cup chopped nuts (optional)

Preheat to 350 degrees. Line a cookie sheet with foil shiny side down. Beat egg whites until stiff and add sugar and vanilla. Mix well.  Add chocolate chips and nuts. Drop by teaspoonful on cookie sheet and put in oven and immediately turn OFF the heat.  Don't open the oven until morning at least 8 hours.

Strawberry Shortcake

 2 cups flour

1 TB baking powder

1 TB sugar

1 tsp salt

2/3 cup milk

1 beaten egg

1/2 cup corn oil or shortening

2 pints strawberries

Sugar to taste

Dash of salt

Whipped cream

Mix flour, baking powder, sugar, salt and then cut in the shortening til crumbly.  Mix egg and milk together and add to flour to make soft dough. Pat or roll out to 1/2 thick and cut out with 2 1/2" biscuit cutter or cut in 2 1/2" squares. Bake 425 degrees for 10 minutes til delicately brown but not dried out. Split and top with berries and whip cream.

Baked Rhubarb

 4 cups sliced rhubarb

1 cup sugar

2 TBS water or sherry (Grandma's note says no water!)

1/4 tsp nutmeg

1/2 tsp grated lemon peel

Sprinkle the rhubarb with sugar and water. Add the nutmeg and lemon peel and mix well. Turn into a buttered 2 quart baking dish. Cover and bake at 350 degree for 40-45 minutes or until tender.