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Montana farmer-stockman. [volume] (Great Falls, Mont.) 1947-1993, December 15, 1961, Image 13

Image and text provided by Montana Historical Society; Helena, MT

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn86075096/1961-12-15/ed-1/seq-13/

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Wonta net
Amy Martin
Household Editor
C^tiriâimaô C^oobie C^oMee jf^ctrt
THAT'S a confusing name for
party, isn't it? Well, then call It
cookie swap. It's the easiest
know to get your Christmas baking
done, and a wonderful excuse to get
your favorite friends together at this
joyous season.
When you call your friends, tell each
of them to bring about six dozen
cookies (however many you want) and
as many copies of the recipe as you
have guests. Serve a yummy holiday
bread and coffee, then all gather 'round
the table and sort out the cookies. Di
vide each kind among the geusts;
everyone goes home with the same
number she came with, but a wide
sortment instead of just one kind.
This Holidanish roll recipe takes
way we
more time than most, but provokes
wonderful compliments when it's
served. It's an extra special bread for
the extra special season. It was a
featured part of the Christmas Cookie
Coffee Party we served. And the fol
lowing cookie recipes and some of the
ones the guests brought. Will you try
them too?
' ' ÎK;
DAY AIRS when it's shaped into rings
and decorated with frosting or little
ribbon bows.
1 cup milk
Vi cup sugar
Vi cup margarine or butter
1 teaspoon salt
% cup very warm water
2 packages or cakes yeast
1 egg, well beaten
Vi teaspoon vanilla extract
Vi teaspoon almond extract
ZVz cups sifted flour, about
3 A cup margarine or butter
Scald milk, stir in sugar, Vi cup
margarine or butter and salt; cool to
lukewarm. Measure water into large
bowl; sprinkle or crumble in yeast;
stir until dissolved. Stir in lukewarm
milk mixture, egg, flavorings and 1 Vz
cups flour. Beat until smooth. Stir in
remaining flour gradually to make
moderately stiff dough. Turn out on
lightly floured board; knead until
smooth and elastic; about 10 minutes.
Place in greased bowl; cover and let
rise in warm place, free from draft,
until doubled in bulk, about 1 hour.
Punch down; turn out on floured board
and roll out Vx inch thick. Dot center
third with half of remaining margarine
cut in small pieces. Fold over 1 end
of dough to cover margarine; dot with
remaining margarine; fold last -third
of dough to cover this layer. Press
edges together firmly. Turn Vi way
around and roll out to V-t-inch thick
\ mm
f *
These Great Falls homemakers were pleased at the prospect of having
their Christmas baking done so easily. Each person brought only one
kind of cookie, then they 'swapped.'*
ness. Fold each end to center; fold to
make 4 layers. Turn Vi way round, roll
and fold in thirds.
Cover; let rise 20 minutes. Roll cut
to oblong 8 inches wide, Vz inch thick;
cut into strips % inch wide. Twist each
strip several times; shape as a ring,
pinching ends to seal. This makes a
wreath. If desired, shape as a candy
cane. Place on greased baking sheet;
let rtse Vz hour. Bake at 375° F. 15
to 20 minutes. Cool on wire racks
When cold, frost with confectioners'
sugar icing and decorate. Makes about
2 dozen rolls.
1 cup butter
1 cup brown sugar (packed)
1 egg yolk
1 tsp. vanilla
2 cups sifted flour
Vi tsp. salt
2 to 3 milk chocolate bars( nickel
bars—% oz.)
Vz cup chopped nuts
Heat oven to 350° (mod.). Cream but
ter, sugar, egg yolk, vanilla. Stir in
flour and salt until dough is thoroughly
blended. Spread in rectangle, about
13x10' on greased baking sheet. (Leave
about r all around edge of baking
sheet.) Bake 20 to 25 min., until nicely
browned. It will still be soft. Remove
from oven. Immediately place separ
ated squares of chocolate on top. Let
stand until soft. Then spread softened
chocolate evenly over entire surface.
Sprinkle with nuts. Cut into small
squares while warm. Serve as an ac
companiment for ice cream or fruit.
Makes 6 to 7 doz, cookies.
t into 1-inch balls, then roll in corn Hake
crumbs. Place on greased baking sheet s
1 cup soft butter or margarine
% cup sugar
4 egg yolks
2 cups sifted flour
Vz teaspoon salt
Vz teaspoon grated lemon rind
4 teaspoons poppy seeds
1 teaspoon vanilla flavoring
1 Vz cups packaged corn flake crumbs
Blend butter and sugar. Beat in egg
yolks, flour, salt, grated lemon rind,
poppy seeds and vanilla. Shape dough
about 2 inches apart; flatten with fork.
Bake in moderate over (375* F.) for
10 minutes, or until edges are lightly
browned. Makes 4 dozen cookies, 2
inches in diameter.
1 cup butter or margarine, softened
1 cups sifted confectioners sugar
2 cups sifted all-purpose flour
Vi teaspoon salt
Vz teaspoon grated lemon peel
48 maraschino cherries, well drained
2 1-ounce squares semi-sweet
chocolate, melted
Cream butter or margarine and sugar
thoroughly; sift flour and salt together.
Add to creamed mixture and blend. Add
peel. Shape dough around cherries.
Bake on ungreased baking sheets in
slow oven, 325° F., for 15 to 20 minutes.
Cool and dip top of cookies in melted
chocolate. Makes 4 dozen.
(Cow Belles Recipe)
1 tablespoon butter
1 cooked beef
1 cup raisins, ground
1 medium apple, ground
1 cup brown sugar
Vz cup chopped walnuts
1 teaspoon brandy flavoring
1 Vz cups graham cracker crumbs
Powdered sugar
Melt butter in sauce pan. Add cooked
beef, raisins, and apple. Add brown
sugar and cookover low heat until quite
thick; stir frequently. Add nuts and
flavoring. Cool. Work in graham cracker
crumbs and form into small balls. Roll
in powdered sugar. Store in covered
container in refrigerator for a few hours
to ripen. Makes 30 sugar plums.
Và cups flour
Vz teaspoon salt
Vz teaspoon cinnamon
Vi teaspoon soda
Vi cup shortening
Vi cup sugar
2 eggs
Vi cup mincemeat
Vi cup crushed pineapple, undrained
Vz cup chopped walnuts
Sift together dry ingredients. Cream
shortening and sugar. Blend in eggs,
then add mincemeat, pineapple and wal
nuts to creamed mixture. Blend in dry
ingredients and turn into a well-greased
shallow cake pan, or two 9x9-inch pans.
Bake at 350° F. 20 to 25 minutes. Frost
or sprinkle with confectioners
Pineapple icing: Combine 1% cups
fectioners sugar and 1% tablespoons hot
pineapple juice.
Vi cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2% cups flour
1 teaspoon baking powder
Vz teaspoon soda "
Vz teaspoon salt
2Vz cups rolled corn flakes
Cream together shortening and sugar.
Add eggs, milk and vanilla, blending
well. Sift together dry ingredients; add
gradually. Chill dough. Shape into
small balls and roll in crushed flakes.
Make thumb print in each. Bake at
375° F. 12 minutes. After baking, fill
with favorite jam. Makes 4 dozen.
1 Vz cups butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla and 1 of either
lemon or almond flavoring
4 cups flour
1 teaspoon baking powder
Cream butter and sugar; add egg
and flavoring. Sift dry ingredients and
add to mixture until you have a soft
creamy dough. Press through cookie
press and decorate. Bake at 400° F.
rh**t*stmas in Montana
It's Christmas In Montana—
And everywhere one looks, one sees a
lovely sight:
The snow that leaves a frosty film
across the night
And stars that have uncommon glow,
a special light.
It's Christmas in Montana—
And everywhere the air is wondrous
with some smell
Of pine or spruce, or kitchen fragrances
that tell
Of mothers making treats their families
love so well.
It's Christmas in Montana—
And one can hear the sounds he likes
the most to hear:
The tinkling bells, the children's choirs,
and voices dear
That raise the age-old carols full of
love and cheer.
It's Christmas in Montana—
And snowy peak and silvered plain and
village street
All echo back the joyous words of those
who meet:
May Christmas peace, goodwill and
love bring blessings sweet,
Dorothy Payton,
Pondera County.
. >
• -
you use the winter months after Christ
mas for decorating projects, like paint
ing or remodeling? Do you sew? What
a*e your inside, wintertime projects
when children are in school and there's
no outdoor work to do?

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