Welcome to
Emilycooks!
“ I think every woman should have a blowtorch”
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So, I’m going to keep this one short. I loved this book going in, and I love it even more now that I have tried more of the recipes. It feels like Christmas. All the pictures have touches that make it feel like Christmas. When the asparagus is garnished with a bow of pimentos you know its the holiday season.
The recipes are written clearly and include diagrams for construction when necessary. I love the pictures it includes but would love to have just a couple more. The cookbook is vintage so some of the recipes are a bit dated, but that's one of the things that makes this cookbook so much fun to use. I am a child of the eighties and this cookbook takes me right back there. You can tweak the recipes slightly to bring them into the modern era but, if you want to go back to the eighties, or need a cookbook filled with recipes that scream Christmas look no further. 10 out of 10 Christmas perfection.
Cranberry-
12 muffins
1 egg
1 cup milk
1 cup cranberries, cut into halves
1/4 cup vegetable oil
2 cups flour
1/4 cup sugar
1 tablespoon grated orange peel
3 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees. Grease bottoms only of muffin tins.
Beat egg. Stir in milk, cranberries and oil. Stir in remaining ingredients at once just until flour is moistened.
Fill muffin tins 2/3 full. Bake for 20-
Pumpkin Muffins
12 muffins
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/2 cup raisins
1/4 cup butter, melted
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 400 degrees.
Grease bottoms only of muffin tins. Beat egg. Stir in milk, pumpkin, raisins, and butter. Stir in remaining ingredients at once until flour is moistened. Fill muffin tins 2/3 full.
Bake for 20 minutes or until golden brown.
Cinnamon ‘n Sugar Muffins
12 muffins
2 eggs
1/2 cup milk
1/4 cup applesauce
1/4 cup butter, melted
2 cups flour
1/2 cup raisins
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sugar
3/4 teaspoon cinnamon
1/4 cup butter, melted
Preheat oven to 400 degrees. Grease bottoms only of muffin tin. Beat eggs. Stir in milk, applesauce and butter. Stir in flour, raisins, 1/4 cup sugar, baking powder, salt and 1/2 teaspoon cinnamon, mixing until flour is moistened.
Fill muffin tins 2/3 full and bake for 20-
Mix together 1/4 cup sugar and 3/4 teaspoon cinnamon. Dip the tops of warm muffins in the melted butter and then the cinnamon sugar mixture.
Candy Cane Cookies
4 Dozen cookies
1 cup sugar
1 cup butter, softened
1/2 cup milk
1 egg
1 teaspoon vanilla
1 teaspoon peppermint extract
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food coloring
Crushed candy cane mixed with equal amount of granulated sugar
Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough in half. Dye one half with the red food coloring. Wrap the dough's separately and refrigerate at least 4 hours.
Preheat oven to 375 degrees.
Divide each dough into 4 pieces. Take a piece of each color and roll them into long snakes. Wrap them together and roll some more. Cut the rope in half. Continue rolling thinner and cut in half again so you have 4 pieces. Keep rolling thinner, cut each piece into 3. Shape into a candy cane and place onto ungreased cookie sheets. Repeat with remaining pieces. Bake for 9-
Lemon Cookie Sandwich
4 Dozen Cookies
1/2 cup sugar
1/2 cup butter, softened
2 eggs, separated
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup finely chopped nuts
Mix sugar, butter, egg yolks, water and vanilla. Stir in flour, salt and baking soda. Divide dough into halves, shape each half into 7 1/2 inch rolls. Wrap in waxed paper and refrigerate at least 4 hours.
Heat oven to 400 degrees. Beat the egg whites slightly and stir in the nuts.
Cut rolls into 1/8 inch slices. Place one inch apart on ungreased cookie sheets. Spoon 1/2 teaspoon of the nut mixture onto half the cookies, spread out slightly. Bake for about 6 minutes until edges are set and slightly browned. Remove from sheets and cool. Sandwich the filling between a plain cookie and a nut topped one, with the nuts facing up.
Lemon Filling
1 tablespoon butter
1 cup powdered sugar
1 teaspoon grated lemon peel
1 1/2 tablespoons lemon juice
Mix all ingredients together until smooth.
Merry Christmas Molasses Cookies
5 dozen 3-
2/3 cup packed brown sugar
2/3 cup butter
1 1/3 cups molasses
2 eggs
5 1/2 cups flour
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon salt
Mix brown sugar, butter and molasses. Stir in remaining ingredients. Cover and refrigerate until easier to handle, at least 1 hour.
Preheat oven to 375 degrees.
Roll 1/4 inch thick and cut into desired shapes. Place one inch apart on ungreased cookie sheets. Bake until set, 7-
Peanut Brittle
2 pounds
1 1/2 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound raw peanuts
Butter two 15x12 inch cookie sheets. Mix baking soda, water and vanilla, set aside.
In a 3 quart sauce pan, mix together sugar, 1 cup water and corn syrup. Cook over medium heat, stirring occasionally, until it reaches 240 degrees. Stir in the butter and peanuts and continue cooking until it reaches 300 degrees, hard crack stage. Stir constantly to prevent burning.
Immediately remove from the heat and stir in the baking soda mixture. Pour unto the cookie sheets and spread about 1/4 inch thick.
Allow to cool and break into pieces.
Cranberry Coffee Cake
1 recipe Brown Sugar Sweet Dough
1 cup cranberry-
Powdered Sugar Glaze
Brown Sugar Sweet Dough
1 package active dry yeast
½ cup warm water(105-
¼ cup packed brown sugar
¼ cup butter, softened
½ teaspoon salt
1 egg
½ cup quick cooking oats
1 ¾ to 2 cups flour
Dissolve yeast in water in a large bowl. Add the brown sugar, butter, salt, egg, oats and ¾ cup flour.
Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Place in a greased bowl and let rise 1 to 1 ½ hours or until double in size.
Roll dough into a 12x9 rectangle then transfer to a greased baking sheet. Make 3 inch diagonal cuts at 1 inch intervals along the 12 inch sides of the dough.
Spread the cranberries down the center of the rectangle than fold over the strips at an angle, overlapping about 1 inch.
Let rise for 40 to 50 minutes.
Preheat oven to 375 degrees.
Bake until golden brown, about 20 to 25 minutes.
Drizzle with Powdered Sugar Glaze while warm
Powdered Sugar Glaze
1 cup powdered sugar
2-
Stir milk into sugar, adding more until desired consistency is reached
