The Union
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Monday, November 19, 2012
Traditions Season 2012
Guide to holiday ideas and entertaining
Welcome to Traditions.
Over the past few weeks, we’ve asked our readers and employees at The Union to submit stories, recipes, crafts and events that have been a part of families over the years. We received so many heart-warming stories and I am excited to share them with you today. Thanksgiving is the official kick-off to the holidays and a personal favorite of mine. It’s a great time to come together and celebrate the important people in our lives, and continue these celebrations in the following weeks leading us to the New Year. We often forget some of these values with the stresses of the holidays. Cooking, cleaning, shopping and many other tasks leave us stressed, but I ask you to take a moment to read these great stories. They will surely help us remember the true meaning and fill your heart with joy. It truly is the most wonderful time of the year! Happy Holidays, Dana Rosacker and The Union Family
White Fruit Cake
A white fruit cake has been made by our family every year; as we are from Canada with English backgrounds. In Canada, we all serve Dark fruit cakes and this white version which does not have lots of fruits. So many people love this cake here at our home. This is recipe for my Grandmothers. My grandmother would be 124 years old by now so this is a tribute to her and I hope you readers love this recipe and also make it a family tradition. Our other family traditions in Canada include mincemeat tarts and lemon curd tarts. We also make a coconut and raspberry jam tart that are called“Maid of Honour”tarts. In Canada most families do not do the sugar cookie thing but we all do the English/Scottish shortbread. This is the recipe for shortbread with only a few ingredients and mixed with your hands. WHITE FRUIT CAKE 4 cups of light raisins that are brought to a boil, drain, coat with a bit of flour so they do not fall to bottom of the cake while baking 1 lb of butter 1 1/2 cups of sugar 6 eggs 1/2 cup or warm milk 1tsp of baking powder 1/2 lb of glazed cherries 3 cups of flour Add eggs one at a time to sugar and butter that has been mixed. Then add flour, raisins, cherries and milk and stir altogether. Bake in a large round or square cake pan at 350 degrees for 1 1/2 hrs. Be sure to put another pan of water in the oven next to the cake pan or below in the oven. This will keep
the cake nice and moist. Bake until it’s a light golden brown. To test, put a toothpick into the cooked cake and if toothpick comes out clean it’s done. SHORTBREAD 1 lb of butter 1 cup of sugar 3-5 cups of flour Let butter get to room temperature and then knead in the sugar. Mix the two ingredients with your hands. Add flour, one cup at a time, and keep kneading with hands until you have a nice dough that comes away from the bowl. Roll it into a large circle about 1/4 of an inch thick. Cut into shapes with cookie cutters. Put on an ungreased cookie sheet and bake for 15-20 minutes at 300 until a golden brown. Cool and serve at Christmas or holidays for your guests.
Submitted by Miriam Hoiem
Candied Carrots
Prime Rib
My husband’s Grandma Elva came up with this little addition to our holiday meals. It is a welcome change to marshmallows and yams, in my opinion, and serving it to my family one year, it is now continually requested. It’s the holidays, so I will warn you- break out the butter!
Growing up, my family didn’t have a lot of money, but Mom always made sure our Christmas dinner was always Prime Rib. Since I have had my own family, we have continued this tradition. Now my parents are gone, but I always think of them as we slice into the Prime Rib. The secret to a good prime rib:
1 package of peeled, whole baby carrots 1 stick salted butter About a 1/2 cup of packed dark brown sugar In a sauce pan, add butter and brown sugar and warm until the ingredients combine into a liquid. Add carrots and about 1/4 cup of water. Cover and let simmer for about 5 minutes to soften carrots. Remove lid and turn up the heat to steam off all the water. Let the sugar become hot enough to melt and start to crystallize but not burn; essentially becoming thin caramel.
Get good meat. I ask the butcher at SPD to cut away the bones and then re-tie it. It’s called cradling. Coat the outside of the roast with your favorite rub or garlic salt and pepper. Cook at 425 degrees for 20 minutes, then turn oven down to 250. Continue to cook until the meat thermometer reaches 5 degrees less than what you want (meat will continue to cook once it’s out of the oven). Cook it slow. Let sit 20 minutes. It will be the same doneness throughout this way. Carve it and serve it to the people you love.
Submitted by Mary Anne Davis
Stick a fork into the carrots to make sure they are soft before serving but not mushy. Dump contents into a bowl for serving and let cool for just a bit so the caramel sets up. Serves about 4.
Cheers to Grandma Elva. Happy Holidays! Submitted by Shawn and Dawn Ryley
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