FILLING
1/2 c Chopped dates
1/4 c Chopped candied cherries
1/4 c Chopped citron
1/2 c Chopped pecans
1/3 c Sugar
1/3 c Boiling water
1 ts Lemon juice
-DOUGH-
2 c Cake flour
2 1/2 ts Baking powder
3/4 ts Salt
3 tb Sugar
5 tb Shortening
1 ts Grated lemon rind
1 Egg
1/3 c Half & half
1 c Powdered sugar
1 tb 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, 1/3 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 1/2 minute. Divide
dough in half. Roll each half into a triangular tree-shaped piece, 1/8-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 1/4-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.
Yields
1 Servings