Yield: 1 Servings
|½ cup||Chopped dates|
|¼ cup||Chopped candied cherries|
|¼ cup||Chopped citron|
|½ cup||Chopped pecans|
|⅓ cup||Boiling water|
|1 teaspoon||Lemon juice|
|2 cups||Cake flour|
|2½ teaspoon||Baking powder|
|1 teaspoon||Grated lemon rind|
|⅓ cup||Half & half|
|1 cup||Powdered sugar|
|1 tablespoon||Milk (up to 2)|
|Red and green candied cherries|
I didn't see your original request, so I don't know if you requested a specific kind of recipe, but here is a Christmas recipe. It comes from a cookbook put out by our local electric company, CPS HOLIDAY COOKBOOK.
Combine dates, cherries, citron, pecans, ⅓ cup sugar, boiling water and lemon juice. Cook over low heat stirring occasionally until sugar is melted and mixture is well blended. Cool. Set aside. Sift flour, measure and resift with baking powder, salt and 3 tablespoons sugar. Cut in shortening with pastry blender; add lemon rind. Combine slightly beaten egg and half & half; add to flour mixture, stir until soft dough is formed (20 strokes).
Turn out on lightly floured pastry cloth; knead about ½ minute. Divide dough in half. Roll each half into a triangular tree-shaped piece, ⅛-inch thick. Trim off a narrow strip from base of each triangle; cut each strip in half. Place one of the triangles on greased baking sheet. Fasten 2 of the strips at bottom to form a tree trunk. Spread the filling evenly over entire tree, leaving a ¼-inch edge of pastry. Moisten edge. Arrange second triangle and remaining 2 strips on top of filling; press edges together. Cut 4 or 5 slits on each side of tree. Twist tips upward to resemble branches. (Filling will show). Bake at 400 degrees F. about 20 minutes. Combine sifted powdered sugar and milk; mix well. Spread on warm bread. Decorate with additional candied red and green cherries. Makes 10 to 12 servings. Note: Freezes satisfactorily.
Posted to Bakery-Shoppe Digest V1 #190 by vergie1@... (Vergie A Ewing) on Aug 15, 1997