HOLIDAY FRUIT COCKTAIL CAKE
2 c. unsifted flour
1 1/2 c. sugar
2 scant tsp. soda
Pinch of salt
2 beaten eggs
1 (1 lb.) can fruit cocktail
1 tsp. vanilla
Sift together flour, sugar, soda, and salt. Add remaining ingredients. Beat well. Bake in
greased and floured 13 x 9 x 2 inch pan at 300 degrees for 50 minutes. While cake is hot,
pour icing over it. This cake freezes well. If cake batter looks thin, add a little more
flour. Some fruit cocktail has more juice than others. Ice with Fruit Cocktail Cake Icing.
ICING FOR FRUIT COCKTAIL CAKE
1 stick butter
1/2 c. evaporated milk
1 c. sugar
1 c. coconut
1 tsp. vanilla
1 c. chopped pecans or walnuts
Cook together the ingredients. Pour over cake as soon as you take it out of oven.
WHOLE FRUIT CAKE
1 c. sugar
1 tsp. baking powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied cherries, green & red
2 c. English walnut meats
1 c. Brazil nuts (whole)
4 egg yolks, beaten
1 c. sugar
1 tbsp. brandy flavoring
1/2 c. orange juice or apricot juice
1 tsp. vanilla
4 egg whites, stiffly beaten
Sift together sugar, baking powder and flour. Add whole dates, cherries, walnut meats and
Brazil nuts. Add 4 egg yolks, 1 cup sugar, brandy flavoring, orange juice or apricot
juice, and vanilla. Mix all together real good. Fold in 4 stiffly beaten egg whites. Pour
into tube pan, greased and floured. Bake in 250 degree oven 1 1/2 hours. Cool. Soak
cheesecloth in brandy. Wrap cake in cheesecloth, then in foil. Glaze and decorate with
candied cherries. Optional: 1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel.
FRUIT CAKE
1/2 c. butter
2 c. sugar
2 eggs, beaten
3 1/4 c. flour
1 tsp. cream of tartar
1/2 tsp. soda
1/2 tsp. milk
1 qt. blueberries or less than a qt.
of any other fresh fruit
Mix butter and cream sugar by hand. Add eggs and blend well. Add dry ingredients and
alternate with milk. Cream until smooth. Add fresh fruit and blend again. Pour into a
buttered pan, 13 x 9 inches. Sprinkle with cinnamon and sugar. Bake for 40 minutes, or
until done (maybe 1 hour) at 350 degrees. Remove from oven, brush with butter and let set
15 minutes. Serve hot or cold.
HAWAIIAN FRUIT CAKE
2 c. sugar
2 c. flour
2 eggs
2 tsp. soda
1 (20 oz.) can crushed pineapple,
undrained
1 c. nuts, chopped
2 tsp. vanilla
Mix above items together. Pour into 9 x 12 inch ungreased pan. Bake at 325 degrees 45 to
60 minutes. Top with a cream cheese icing.
ORANGE SLICE FRUIT CAKE
3 1/2 c. flour
1/2 tsp. salt
1 lb. candy orange slices, chopped
1 lb. pitted dates, chopped
2 c. walnuts or pecans, chopped
1 (3 1/4 oz.) can or 1 c. coconut (flaked)
1 c. butter
2 c. sugar
4 eggs
1 tsp. soda
1/2 c. buttermilk
Mix together flour and salt. Combine candy orange slices, pitted dates, walnuts or pecans
and coconut. Add 1/2 of the flour mixture and mix well. Cream 1 cup butter and 2 cups of
sugar. Add 4 eggs, one at a time. Combine 1 teaspoon soda and 1/2 cup of buttermilk. Add
milk and flour mixture alternately and blend after each addition. Add candy mixture and
mix well. Bake at 300 degrees for one hour and 45 minutes in a large angel food cake pan
that has been well greased. It may take longer to bake. Test with a toothpick. As soon as
cake is removed from oven, pour the following mixture over the top. Combine 1 cup orange
juice and 2 cups powdered sugar. Cool. Store in refrigerator overnight before removing
from pan. This is a large cake. It is not difficult to make. Once you have the orange
slices cut up you have it under control! I have had more requests for this recipe than any
other.
HOLIDAY FRUIT ROLL
1 lb. pecans, chopped
1 lb. walnuts, chopped
1 lb. dates, chopped
1 lb. raisins
1 lb. dried apricots, chopped
1 lb. orange slice candy, chopped
1 lb. flaked coconut
1 lb. vanilla wafers, crumbled
1/2 lb. candied fruits, chopped
1/2 lb. miniature marshmallows
1/2 lb. soft butter (or margarine)
Mix all ingredients well. Knead on bread board as for dough. Shape in rolls, wrap well.
Best if refrigerated 4 to 6 weeks. Slice - place on tray to serve.
HOLIDAY FUDGE
4 c. sugar
1 c. evaporated milk
4 tbsp. butter
Bring to a boil and cook until it forms a soft ball (3 to 4 minutes, or 232 degrees).
Remove from heat and add 2 cups peanut butter and 2 cups marshmallow creme. Beat until
smooth. Pour 1/2 mixture into a greased 9 x 13 inch pan. Add 1/2 cup cocoa to remaining
dough. Add to light portion and swirl. Recipe may be cut in half and an 8 x 8 inch pan
used.
HOLIDAY DATE BALLS
1 (1 lb.) box pitted dates, finely cut
2 c. sugar
2 eggs, slightly beaten
1/2 c. butter or margarine
Dash of salt
1 tsp. vanilla
4 c. Crisp Rice cereal
1 c. finely chopped pecans
Finely flaked coconut
Combine dates, sugar, eggs, butter, salt and vanilla. Cook over low heat, stirring
constantly to prevent scorching. Use back of wooden spoon to press dates against side of
pan as you stir. Keep mixture from boiling and cook until mixture is smooth. Place cereal
and pecans in a large bowl and pour date mixture over this mixture. Stir until well mixed.
Grease hands to form small balls, roll in coconut. Yield: about 4 dozen.
HOLIDAY CHERRY CHEESE BARS
1 c. walnut pieces, divided
1 1/4 c. all purpose flour
1/2 firmly packed brown sugar
1/2 c. butter flavored Crisco
1/2 c. flaked coconut
FILLING:
2 pkg. cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 can cherry pie filling
Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavored Crisco; set
aside. Chop 1/2 cup nuts coarsely for topping; set aside. Chop remaining 1/2 cup finely.
For crust, combine flour and brown sugar. Cut in butter flavor Crisco until fine crumbs
form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside.
Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes or until
edges are lightly browned. For filling, beat cream cheese, granulated sugar, eggs, and
vanilla in small bowl at medium speed with electric mixer until smooth. Spread over hot
baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese
layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over
cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut
into bars, 2 x 1/2 inch, 36 bars.
HOLIDAY MINTS
1 (16 oz.) pkg. powdered sugar
3 tbsp. softened butter or margarine
3 1/2 tbsp. evaporated milk
1/4 to 1/2 tsp. peppermint extract or
almond
Few drops desired food coloring
Combine all ingredients in large mixing bowl; knead until smooth. Shape mints and place on
baking sheet. Cover with a paper towel and let dry (24 hours). Remove and place in
airtight container. Yields 6 dozen.
HOLIDAY SUGAR PLUMS
1 1/2 c. chopped pecans
1/2 lb. pitted dates, chopped
1 (6 1/4 oz.) jar glazed cherries, quartered
3 1/2 c. packaged graham cracker crumbs
1 (9 oz.) jar marshmallow cream
1 tbsp. grated orange rind
1/4 c. orange juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. allspice
1/8 tsp. ginger
1/2 to 1 c. granulated sugar
Mix together in bowl 1 cup nuts and next 3 ingredients. Put the remaining ingredients
except the sugar in a saucepan over low heat, stirring until the marshmallow cream is
melted and the mixture is blended. Pour over the nut-fruit mixture, mix thoroughly and
chill. Shape into 1/2 inch balls and put in a plastic bag with the granulated sugar. Roll
in the sugar until well covered. Store in an airtight container. Flavor improves with age.
Makes about 7 dozen.
HOLIDAY SWEET POTATOES
2 (24 oz.) cans sweet potatoes in
syrup, drained
1/2 c. melted butter
1 c. orange juice
4 tbsp. brown sugar
Chopped pecans, cinnamon or
marshmallows (optional, but not
all at once)
1. Preheat oven to 325 degrees. Puree sweet potatoes, butter, juice and brown sugar in a
food processor until smooth or mash well with a potato masher. Don't use an electric mixer
- stuff flies around. 2. Pour into a greased casserole and sprinkle on optional toppings.
3. Bake at 325 degrees for 20 to 35 minutes. This can be held warming in the oven for a
while. Serves 4 to 6.
HOLIDAY BROCCOLI AND HAM CASSEROLE
2 (10 oz.) pkgs. cut broccoli (frozen
in cheese sauce in cooking bags)
6 hard-cooked eggs, quartered
lengthwise
2 c. diced ham
1 (10 1/2 oz.) can condensed Cheddar
cheese soup
1/4 c. milk
1/4 c. melted butter or margarine
1/4 c. water
2 c. herb seasoned stuffing mix
Cook broccoli according to directions on package. Spread in bottom of 9x12 x 1 1/2 inch
pan (bake and serve pan). Place eggs on broccoli; add ham. Combine soup and milk. Beat
until smooth. Pour over top of broccoli, eggs and ham. Bake in preheated oven at 400
degrees for 15 minutes. Combine melted butter, water and stuffing mix. Sprinkle over top
and bake an additional 15 minutes.
HOLIDAY BUTTER COOKIES
2 2/3 c. sifted flour
1/4 tsp. salt
1 c. butter
1 c. sugar
1 unbeaten egg
2 tsp. vanilla extract
Sift together flour and salt. Cream butter, gradually add sugar, creaming well. Blend in
egg and vanilla; beat well. Add dry ingredients gradually, mix well. Divide into 4 parts,
shape. Bake at 375 degrees for 7-10 minutes or until brown. Yield approximately 6 dozen
cookies. Drop Cookies: Drop by teaspoonfuls onto lightly buttered sheet. Flatten slightly
with greased glass dipped in sugar. If, desired, add 1/4 cup chocolate morsels and 1/4 cup
pecans.
HOLIDAY WALNUT CAKE
2 c. walnuts
1 c. pitted dates
1 c. seedless raisins
1/4 c. of brandy
2 c. diced candied fruits and peels
1/4 c. strawberry jam
1/4 c. soft butter
3 eggs
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 1/2 c. sifted plain flour
1 tsp. salt
1/4 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. mace
Coarsely chop walnuts, raisins and dates. Combine with candied fruit and peels brandy and
jam. Set aside. Cream butter and sugar together. Beat in eggs one at the time until well
blended. Resift flour with salt, soda and spices into egg mixture. Mix until smooth
batter. Combine with walnut and fruit mixture. Turn into a well-greased and floured 10 1/4
by 3 5/8 by 2 5/8 loaf pan. Bake below oven center at 275 degrees with shallow pan of
water in bottom of oven about 1 3/4 hours or until cake test done.
HOLIDAY RIBBON MOLD
2 pkgs. (3 oz.) strawberry Jello
5 c. boiling water
2/3 c. sour cream
2 pkgs. (3 oz.) lime Jello
Dissolve strawberry Jello in 2 1/2 cups boiling water. Pour 1 1/2 cups into a 6 cup ring
mold. Chill until set but not firm. Chill remaining Jello in bowl and gradually blend in
1/3 cup sour cream and spoon over Jello in mold. Chill until set but not firm. Repeat with
lime Jello, remaining boiling water and sour cream, chilling dissolved Jello before
measuring and pouring into mold. Chill at least 2 hours. Unmold. Makes 12 servings.
CUCUMBER HOLIDAY MOLD
1 envelope. unflavored gelatin
1 c. boiling water
1 c. peeled and seeded cucumber,
finely chopped
1/2 c. finely chopped celery
1/4 c. finely chopped radishes
2 tbsp. chopped pimento
2 tbsp. finely chopped onions
2 tbsp. finely chopped parsley
1 c. (8 oz.) Hidden Valley Ranch
(original ranch) bottled salad dressing
Salad greens
Mix gelatin with 1 cup boiling water. Stir until gelatin is dissolved. Chill until
partially set. Gently press chopped cucumber between paper towel to remove moisture.
Combine vegetable mixture and refrigerate. Stir salad dressing into partially set gelatin
and spray mold with vegetable cooking spray. Fold in vegetable mixture and pour into 1
quart mold. Refrigerate until set. Unmold and serve on salad greens. Makes 4 to 6
servings.
HOLIDAY CRANBERRY SALAD
1 qt. cranberries
2 c. water
2 c. sugar
3 tbsp. gelatin, dissolved in 3/4 c.
cold water
1 c. nuts
1 c. white grapes
1 c. crushed pineapple
1/2 c. celery
Cook cranberries and sugar well. Soak gelatin in cold water and add to hot cranberry
mixture. Let cool. Add nuts, grapes, pineapple and celery. Pour into pan 12 x 7 x 1
inches. Chill until set. Cut into squares. Serve with 1/2 salad dressing combined with 1/2
whipped cream.
HOLIDAY WALNUT FILLED CUPS
4 1/2 c. flour
1 c. sugar
2 sticks margarine, softened
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 pt. sour cream
2 eggs
FILLING
2 c. sugar
2 1/2 c. ground walnuts
1 c. orange juice
Filling will be thick. Mix all ingredients (except filling) until dough forms ball.
Separate dough into 4 balls. Then roll out ball of dough and spread filling mixture on
dough and roll up. Using miniature cupcake pan - line with miniature papers. Cut dough
into 1 inch pieces and place in cup. Top with 1/4 or 1/2 piece of cherry. Bake at 350
degrees for 15 to 20 minutes. Sprinkle with powdered sugar. These cookies freeze well and
you get a lot from one batch.
OLD FASHIONED HOLIDAY BREAD
Heat 2 cups whole milk, 1/3 cup sugar, 1 tablespoon salt, 1
stick margarine (Imperial) and 1 well rounded tablespoon Crisco. Cool until warm (not
hot).
Put 1/3 cup warm water into bowl. Add 1 teaspoon sugar,
sprinkle 3 packages dry yeast over water and let it rise until bubbly, about 10 minutes,
add enough flour to make a thick dough and let rise for 10-15 minutes.
Sift 6 cups flour into large bowl or 8-10 quart pot, add
milk mixture, 4 well beaten eggs, yeast mixture, add up to 1 more cup flour if dough is
too sticky, work by hand with up and down motion about 15 minutes until dough is fairly
smooth and shiney. Sprinkle with flour and cover bowl with aluminum foil, until rises for
2 hours. Keep out of drafts, fans, etc. Put on board and divide into 3 parts.
Take each piece and pull it to about a 10 inch circle and
sprinkle with raisins about 1/2 cup roll up and shape into a rope about 10 inches, 3 ropes
out of each ball. Braid and put into a well greased pan. Brush top with beaten egg. Make 3
loaves. Bake at 350 degrees for 30-40 minutes until brown. Cool on racks.
HOLIDAY PARTY MIX
1 lg. box Kix
1 lg. box Cheerios
1 lg. box Rice Chex
1 box thin pretzel sticks
1 can mixed nuts
1 1/2 c. melted margarine, butter, or
a combination of butter and
cooking oil
1 tsp. garlic salt
1 tbsp. seasoned salt
Combine cereal, pretzels, and nuts in a large roaster pan (or 2 smaller pans). Pour melted
butter over ingredients and mix gently. Sprinkle with garlic and seasoned salt; mix. Bake
in a 250 degree oven for 2 hours, stirring gently every 30 minutes.
HOLIDAY COOKIES
1 c. shortening
2 tsp. vanilla
1 c. brown sugar, packed
1/2 c. sugar
2 1/4 c. flour
1 tsp. baking soda
1 1/2 c. M&M's, plain (3/4 lb.)
2 eggs
1 tsp. salt
Blend shortening and sugars in large bowl. Beat in vanilla and eggs. Sift dry ingredients
together; add to mixture, blending well. Stir in 1/2 cup of the M&M's. Drop by
teaspoon onto ungreased baking sheet. Decorate tops with remaining M&M's. Bake at 375
degrees for 10 minutes or until golden brown. Some cracking should occur. Cool completely
before removing from cookie sheet. Makes 6 dozen.
HOLIDAY PARTY DIP
1 c. mayonnaise
1 tbsp. chopped onion
1 c. sour cream
1 (8 oz.) can water chestnuts,
drained and chopped
2 tsp. beef flavor instant bouillon
2 tbsp. chopped pimento
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
Combine all ingredients, mix well. Cool and chill. Stir before serving.
HOLIDAY CRANBERRY RELISH
1 pkg. whole cranberries, raw
2 apples, unpeeled
2 oranges, unpeeled
1 sm. can crushed pineapple
1 c. chopped pecans
2 3/4 c. sugar
1 tsp. red food coloring
Place cranberries and 2 cups of water in blender. Chop finely and drain. Place cored and
quartered apples and 2 cups water in blender. Chop finely and drain. Quarter oranges,
remove seeds and chop finely in blender. Do not add water. Use only juice from oranges.
Mix all ingredients together in glass bowl and refrigerate overnight to enhance flavor.
Yields: approximately 1 1/2 quarts.
HOLIDAY PUMPKIN PIE
3 c. miniature marshmallows
2 c. mashed cooked pumpkin
1/2 tsp. nutmeg
1/4 tsp. ginger
1 (9 inch) baked pie crust shell in
glass pie plate
3/4 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
2 c. whipping cream, whipped
Combine all ingredients except whipping cream and baked pie crust shell, mix together.
Microwave on medium 5 minutes. Stir and continue cooking on medium 6-7 minutes or until
hot and bubbly. Beat until blended well. Cool. Fold whipped cream into cooled pumpkin
mixture. Pour into shell. Refrigerate until set.
HOLIDAY APPLE PIE
CRUST
3 c. flour
1 c. lard
Sprinkle of salt
Add enough water to make a firm soft dough. Roll out 1/2 dough for bottom crust. Place in
floured pie plate.
FILLING:
Slice enough peeled apples to fill pie crust. Sprinkle over apples 1 cup of Coffee A -
Sugar (this is a brand name of a mixture of light brown sugar), a little flour and
cinnamon to taste. Dot with butter or oleo. Roll out second half dough, cut designs to let
steam escape. Brush top with milk. Bake at 350 degrees until brown and done and juices
bubble out on top; about 40 minutes.
HOLIDAY BARS
1 lb. coconut flakes
1 lb. dates, chopped
1 c. candied cherries
1 c. candied pineapple
1 c. nuts
1 can condensed milk
Mix well. Put in 9 x 12 x 2 inch pan. Grease and flour pan. Dribble 1 can condensed milk
over this. Bake at 250 degrees for 1 hour. May be gooey when cut but delicious.
POTATO HOLIDAY CAKE
2 c. sugar
1 c. butter or margarine
2 1/2 c. flour
1 c. chopped pecans
1 c. white raisins
1 c. chopped dates
1/2 c. cocoa
1 tbsp. cloves
1 tbsp. cinnamon
1 tbsp. allspice
1 c. buttermilk
1 level tsp. soda
3 eggs
1 c. cooked, unsalted mashed potatoes
Cream sugar and butter. Mix flour, nuts, raisins, dates, cocoa and spices. Bet sure fruit
is well coated. Dissolve soda in buttermilk thoroughly . Add dry ingredients alternately
with buttermilk to creamed mixture. Add eggs one at a time, beating after each addition.
Add potatoes. This makes a heavy batter. Spoon batter into a greased and floured 10 inch
tube pan. Bake at 375 degrees for 1 hour and 45 minutes. Cake may cool in pan or on a wire
rack.
HOLIDAY BRUNCH SAUSAGE CASSEROLE
9 eggs
3 c. milk
1 1/2 tsp. salt
1 tsp. dry mustard
3 slices bread, broken up
1 1/2 c. grated Cheddar cheese
1 1/2 lbs. sausage
Brown sausage and drain well. Beat eggs and add salt, mustard and milk. Break bread into
egg mixture and add cheese and drained sausage. Pour into 9x13 pan, cover (and refrigerate
overnight - optional). Bake uncovered at 350 degrees for 45 minutes. Serves 10.
HOLIDAY STUFFED TURKEY
Buy a turkey big enough to allow 3/4 to 1 pound serving per
person. A frozen turkey needs to thaw in refrigerator two days before using. Set aside
wings and giblets. Rinse turkey with cold water; drain and pat dry. Place dressing in neck
and body cavities just before roasting. Pack loosely, stuffing will expand while cooking.
Fasten neck skin to back with skewer. Close body cavity with skewers and lace with string.
Tie drumsticks to tail. Place on rack in a shallow open pan with breast down. Brush with
melted butter; roast in 350 degrees oven for 2 hours. Turn turkey over; cover loosely with
tent of foil and continue roasting until done, allowing 20 to 25 minutes per pound or
until meat thermometer reaches 185 degrees. Insert thermometer in thickest part of breast.
When 2/3 done, cut the cord holding drumstick and tail to insure thorough cooking. To test
for doneness, press thickest part of drumstick between two fingers, protecting fingers
with cloth. Meat will feel soft if done and the leg joint will give easily when drumstick
is moved up and down. Allow turkey to stand about 15 to 20 minutes before carving. Make
gravy from turkey drippings and the rich turkey stock from cooked giblets and wings. Rich
Turkey Stock for Gravy: Roast neck, heat, gizzard, and wings in shallow pan at 350 degrees
until very brown or about 2 hours. Remove from oven; place in large pot. Cover browned
giblets and wings with water; bring to boil and simmer for 2 hours. Strain stock; skim off
excess fat. Add drippings from roasted turkey to stock; add enough milk to make desired
amount of gravy; thicken with flour and milk for rich, brown turkey gravy.
HOLIDAY STUFFED TURKEY
1/2 c. butter or margarine
1 (14 oz.) pkg. Pepperidge Farm Herb
Seasoned cube stuffing
1 c. chopped onion
1 c. cooked wild rice
1/2 tsp. dried savory leaves, crushed
1 1/2 c. sliced mushrooms
1 (14 1/2 oz. can) Swanson Clear
Ready to serve chicken broth
1/2 tsp. ground nutmeg
2 c. cooked, chopped broccoli
14-16 lb. ready-to-stuff turkey,
cleaned
To prepare stuffing: In 4 quart saucepan over medium heat, in hot butter, cook mushrooms
and onion with savory and nutmeg until tender. Remove from heat. Add broccoli, stuffing,
rice and broth. Toss to mix well.
Spoon stuffing mixture lightly into neck and body cavities.
Fold skin over stuffing, skewer closed. Tie legs. On rack in roasting pan, place turkey
breast-side up. Insert meat thermometer into thickest part of meat between breast and
thigh, not touching bone.
Roast, uncovered, at 325 degrees for 4 hours or until
internal temperature reaches 180 degrees and drumstick moves easily. Baste occasionally
with pan drippings. When skin turns golden, cover loosely with tent of foil. Makes 14 to
16 servings.
HOLIDAY HAM AND CHILI CHEESE BALL
1 c. (4 oz.) shredded cheddar cheese
1 (3 oz.) pkg. cream cheese
1 (4 1/2 oz.) can Underwood deviled
ham
2 tbsp. finely chopped green onion
3 tbsp. chopped green chili
1/2 pkg. dry ranch dressing
1/2 c. chopped walnuts or sunflower
seeds
Combine cheddar, cream cheese, ham, onions, chili and ranch dressing; mix well. Chill
first, then roll into a ball. Roll in chopped nuts; wrap in plastic wrap and chill. Remove
from refrigerator a short time before serving.
HOLIDAY RAISIN GLAZED HAM
1 Armour canned ham
GLAZED:
1 tbsp. cornstarch
1 c. cold water
1/4 c. currant jelly
1/3 c. honey
1/3 c. spicy brown mustard
1/4 c. raisins
Place ham in shallow baking dish. Follow baking directions on can. Meanwhile, stir
cornstarch into water set aside. Combine jelly, honey and mustard in saucepan. Stir in
cornstarch mixture and raisins. Cook and stir until mixture thickens. Thirty minutes
before removing ham from oven, spoon glaze over the top and sides of ham. Baste several
times. Makes 2 cups.
HOLIDAY HAM GLAZE
1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves
Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven.
Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per
pound.
HONEY MUSTARD SAUCE FOR HOLIDAY SMOKED HAM
In a bowl, stir: 1/2 c. honey 1/4 c. Dijon mustard 2 tbsp.
prepared white horseradish
HOLIDAY HAM SAUCE
1/2 c. raisins
1/2 c. water
1/4 c. currant jelly
1/2 c. orange juice
1/4 c. brown sugar
1 tbsp. cornstarch
1/8 tsp. allspice
In medium size glass bowl, combine raisins, water, jelly and orange juice. Heat in
microwave on high power for 3 minutes, stirring after 1 1/2 minutes of cooking. In a
separate bowl, combine sugar, cornstarch and allspice. Stir above blend into raisin
mixture. Cook in microwave on high power for 2-2 1/2 minutes until thickened, stirring
every 30 seconds. Serve over ham, pork chops or duck. Makes 1 1/2 cups.
Ham Glazes
Orange Honey Glaze
Combine 1/2 cup honey, 1/2 cup orange juice and 1 cup light brown sugar.
Currant Jelly Glaze
Blend together 1 cup currant jelly, 1/2 teaspoon dry mustard and 2 tablespoons prepared
horseradish.
Cranberry Glaze
Fork whip 1 cup cranberry jelly with 1/2 cup light corn syrup.
Mustard Glaze
Combine 1 cup light brown sugar, 1/4 cup prepared yellow mustard and 1/2 teaspoon powdered
cloves.
Brown Sugar Glaze:
Mix 1 cup brown sugar (packed), 1/2 teaspoon dry mustard and 1 tablespoon vinegar. About
3/4 cup.
Apricot Glaze:
Mix 1/2 cup brown sugar (packed), 1 tablespoon cornstarch, 1/2 teaspoon ginger and 1/4
teaspoon salt in small saucepan. Stir in 1 can (12 ounces) apricot nectar and 1 tablespoon
lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. About 1 1/2 cups.
Pineapple Glaze:
Mix 1 cup brown sugar (packed), 1 tablespoon cornstarch and 1/4 teaspoon salt in small
saucepan. Stir in 1 can (8 1/2 ounces) crushed pineapple (with syrup), 2 tablespoons lemon
juice and 1 tablespoon prepared mustard.
Cook over medium heat, stirring constantly, until mixture
comes to a boil.
Makes 1 3/4 cups.
Maple Glaze
Combine 1/4 cup prepared mustard with 1/2 cup maple syrup
Cherry Glaze
1 can cherry pie filling
1 c. orange marmalade (with rind)
1/2 c. sherry flavoring
Heat oven to 350 degrees (moderate). Score the ham
diagonally into 1-inch squares. Make glaze by combining juice from 1 can cherry pie
filling (reserving cherries for garnish), 1 cup orange marmalade with rind, and 1/2 cup
sherry flavoring. Pour over ham and bake allowing 12 to 14 minutes per pound. Baste often.
