Family Recipes from Our Home to Yours Traditional Christmas Cherry Bread Recipe by Lori Factor
PHOTO BY ELIZABETH GLASGOW
Roasted Butternut Squash Pie
Roasted Butternut Squash Pie Recipe by Elizabeth Glasgow Preheat oven to 425°F 1 large butternut squash Cut squash in half and place cut side down on a greased jelly roll pan. Roast at 350°F until cooked through. Allow to cool, remove seeds and discard. Remove roasted flesh from skin and puree squash until smooth. This can be done in advance, and the puree may be frozen. If using frozen, thaw completely before use. INGREDIENTS 2 cup squash puree ½ teaspoon salt 1 12 oz. can evaporated milk 1¼ teaspoon ground cinnamon ¾ teaspoon each ground nutmeg and ginger ¼ teaspoon ground cloves ½ cup each, brown and granulated sugar ½ teaspoon walnut flavoring 1 teaspoon vanilla flavoring 1 tablespoon melted butter 2 eggs, lightly beaten PREPARATION Combine squash, salt, milk and spices on the lowest setting of blender, food processor or rotary beater. Add sugars, walnut and vanilla flavorings and butter; blending after each addition. Add the eggs and blend until they are just mixed completely through batter. Pour into a 9-inch pie shell. Bake for 10 minutes. Reduce heat to 350°F and continue to bake for 50-plus minutes, until the center is just set. (Reduce heat by 25°F for glass baking dishes.) You may want to pre-bake your pie shell, but don't allow the edges to burn while your pie is baking.
My mother is from St. John’s, Newfoundland, Canada. She met my dad, who was in the U.S. Air Force stationed there, fell in love and eventually immigrated to Youngstown where she married my dad in 1956. This recipe, from the St. John’s Evening Telegram, dated Dec. 12, 1962, was mailed to her by her mother. Cherry bread is a traditional pound cake recipe that is baked for Christmas. No doubt, this newspaper recipe (at right) was a way for my mom to connect with her mom in their letter writing back in the day. I have cherished the original newspaper article as a keepsake! The recipe comes together very quickly, and it’s delicious with coffee or tea. INGREDIENTS 1¾ cup sifted all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup halved glazed cherries (not maraschino cherries, but found in the baking aisle) ½ cup slivered almonds (optional) ¾ cup butter (don’t use margarine) 1 cup sugar
3 eggs ½ teaspoon vanilla extract ½ teaspoon almond extract (may use a whole teaspoon of either in place of the two different extracts) PREPARATION Heat oven to 300°F. Grease the sides and bottom of a loaf pan. Line the bottom of the pan with parchment or a piece of brown paper bag cut to fit.* Mix and sift dry ingredients. Cut fruit in half and dredge with ¼ cup flour mixture. Cream the butter, add sugar and cream well. Add the eggs one at a time, beating well after each addition. Stir in extract(s). Add dry ingredients and combine thoroughly. Stir in fruit and almonds if using. Turn the mixture into the greased and lined pan and bake for 1¼ to 1½ hours until skewer inserted comes out clean. Allow the cake to completely cool in the pan on a cake rack. Remove, and wrap well in heavy wax paper or foil and store in a cool place. *You may use two large, clean 28 oz. cans instead of one large loaf pan.
IMAGE BY LORI FACTOR
Cherry bread is a traditional pound cake recipe that is baked for Christmas. The recipe comes together very quickly, and it’s delicious with coffee or tea.
Orange Drop Cookies
No-Bake Holiday Corn Flake Treats
By Pam Burcsak
By Charlotte Wengler-Tibbetts
2/3 cup shortening (Crisco)
¾ cup sugar 1 egg ½ cup orange juice 2 tablespoons grated orange rind 2 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Cream shortening and sugar. Add egg, orange juice, orange rind. In large bowl, mix together dry ingredients. Add slowly to shortening mixture. Drop by teaspoon onto ungreased baking sheet. Bake at 400°F for 8-10 minutes. Cool. Frost.
PHOTO BY PAM BURCSAK
Frosted Orange Drop Cookies
Frosting 2 cups powdered sugar 2 tablespoons butter 1 tablespoon orange rind 2-3 tablespoons orange juice Makes 2 dozen. I double the recipe as these really go fast.
½ cup butter 3 cups miniature marshmallows ½ teaspoon almond extract ½ teaspoon vanilla extract 1 teaspoon green food coloring 4 cups cornflakes red hot candies or glitter gel Melt butter, add marshmallows, stir until all marshmallows are melted. Add extracts and food coloring; stir until it is desired color. When mixture is smooth, add cornflakes; mix well but gently so you do not crush the cornflakes. Form into 3’’ wreath shapes or place into cookie cutters of your choice on sheets of waxed paper. If using cookie cutter, spray them with nonstick spray and push them out of the design. Decorate with red hot candies or glitter gel. Let cool.
METRO MONTHLY DECEMBER/JANUARY 2021 19
