Recipes

Recipes

Recipes

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The recipes this month come from the National Association of

the Blind in Communities of Faith.

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Priscilla Ferris

New Year's Cake (Vasilopeta Keik)

by Priscilla A. Ferris

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Priscilla Ferris is a member of the Board of Directors of

the National Association of the Blind in Communities of Faith.

She also serves on the Board of Directors of the NFB and as

President of the Massachusetts affiliate. In addition she is a

memorable cook.

Priscilla explains that traditionally a silver coin is

hidden in this cake, and at midnight a ceremony is held to begin

the New Year. The person who finds the coin in his or her slice

will be blessed with good fortune and good health for the coming

year. The bread or cake baked for this occasion is in honor of

St. Basil on his nameday. You may bake the cake in a loaf or a

cake pan as desired.

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Ingredients:

4 eggs

1/2 cup butter (1 stick), softened

2 1/2 cups flour

juice of 1/2 lemon (freshly squeezed)

1/2 teaspoon baking soda

1/2 cup milk

1 cup sugar plus 1 tablespoon

1-1/2 teaspoons baking powder

1 coin

confectioners sugar for top of cake

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Method: Separate eggs. In a very clean bowl beat egg whites

and set aside. Beat egg yolks until thick and lemon-colored and

set aside. In a large bowl cream butter and slowly add sugar;

continue beating until creamy. Slowly beat in egg yolks. Then

alternately add milk and flour into which you have stirred the

baking powder. Last, fold in the beaten egg whites and the baking

soda dissolved in lemon juice.

Polish a quarter and wash it thoroughly, or, if you wish,

use a Susan B. Anthony coin. Wrap coin of your choice in wax

paper. Grease a 10-inch round pan and pour in batter. Submerge

the coin in the batter, making certain that it does not show.

Bake in 350-degree oven for thirty to thirty-five minutes or

until a toothpick inserted in center comes out clean. Remove from

pan when cool and save cake until 12 o'clock midnight New Year's

Eve. Sift confectioners sugar onto top of cooled cake and serve.

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Turkey Pilaf

by Priscilla A. Ferris

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Ingredients:

3 tablespoons margarine

1/3 cup coarsely chopped pecans

1/2 teaspoon salt

1 cup diced celery

1 can (3- to 4-ounce) sliced mushrooms or several ounces of fresh

mushrooms, sliced

2 1/2 cups water

2 chicken bouillon cubes

1 cup long-grain white rice

2 cups diced, cooked turkey

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Method: Melt butter in a heavy skillet or sauce pan. Add

pecans, celery, and drained mushrooms. Cook over low heat,

stirring often, until pecans are toasted. Add water, bouillon

cubes, and salt. Bring to a boil. Then slowly add rice. Cover pan

and reduce heat; simmer twenty-five minutes. Add turkey during

the last ten minutes of cooking time.

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Holiday Bread

by Priscilla A. Ferris

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Ingredients:

1/2 cup dried apricots, chopped

1/2 cup dates

1 cup chopped walnuts

3 cups flour

3 teaspoons baking powder

1/4 teaspoon baking soda

1-1/2 teaspoon salt

1 cup brown sugar

1 egg, lightly beaten

1 cup milk

1/2 cup maple syrup

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Method: Cover apricots with boiling water and let stand for

fifteen minutes and then drain. Mix together all fruits and nuts.

Set aside. Sift together dry ingredients. Add brown sugar and

blend well. Add egg and milk, then syrup. Stir together well.

Gently stir in fruit and nuts. Divide batter and fill two well-

greased loaf pans. Let stand fifteen to twenty minutes. Bake

loaves at 350 degrees for fifty minutes. Remove from pans and

cool completely.

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Wassail

by Priscilla A. Ferris

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Ingredients:

4 cups water

2 cups sugar

3 cinnamon sticks

12 whole cloves

6 allspice berries

1/2 teaspoon chopped ginger root (Ground ginger may be

substituted if necessary.)

1 6-ounce can frozen lemonade concentrate

2 6-ounce cans frozen orange juice concentrate

2 quarts apple cider

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Method: In a large pan combine and boil for five minutes the

water and sugar. Tie together in a small clean cloth cinnamon,

cloves, allspice, and ginger, and add to the sugar syrup. Add the

frozen lemonade concentrate, orange juice concentrate, and apple

cider. Simmer covered to blend flavors. Remove bag of spices.

Serve hot. Yields eighteen six-ounce servings.

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Shortbreads

for Robert Parrish

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In honor of his article elsewhere in this issue, we asked

Robert Parrish, President of the National Association of the

Blind in Communities of Faith, to contribute a cookie recipe. He

confessed that he had prepared slice-and-bake cookies for the

nurses at the hospital, and he didn't think that would make much

of a recipe for this column. Therefore, for Robert's information

and future use here is a very easy but delicious cookie recipe.

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Ingredients:

1 cup butter or margarine

1/2 cup white or brown sugar

2 cups flour

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Method: Cream butter and sugar together till thoroughly

mixed. Beat in flour. Roll out dough on lightly floured board or

counter. Cut into triangles or rounds or shapes with cookie

cutter. Transfer to a greased sheet and bake in pre-heated 325-

degree oven for about twenty-five minutes. Remove to a rack to

cool completely. Store in tightly-covered container.

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Maureen Pranghoffer

Sarah's Gingersnaps

by Maureen Pranghoffer

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Maureen Pranghoffer is an active member of the National

Association of the Blind in Communities of Faith. She says, "My

neighbor Sarah makes the most wonderful soft gingersnap cookies.

She shared her recipe, which has become a favorite of mine as

well."

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Ingredients:

1-1/2 cups shortening

2 cups sugar

2 eggs

1/2 cup molasses

4 cups flour

4 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

2 teaspoons ginger

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Method: Cream together shortening, sugar, and eggs. Add

molasses. Blend together dry ingredients and add to molasses

mixture. Roll into balls or drop by spoonfuls on ungreased cookie

sheet and bake in preheated 350-degree oven for 8 minutes.

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Mint Bars

by Maureen Pranghoffer

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These bars are perfect for entertaining.

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Ingredients:

First layer--

1/2 cup margarine

4 eggs

1 cup sugar

1 cup flour

16 ounces Hershey's syrup

Second layer--

1-1/2 cups margarine

3 cups confectionery sugar

1 teaspoon peppermint extract

Third layer--

1-1/2 cups semi-sweet chocolate pieces

3 1-ounce squares baking chocolate

1 stick margarine

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Method: Mix all ingredients in the first layer together and

spread evenly in a greased 13-by-9 pan. Bake bars at 350 degrees

for twenty-five to thirty minutes. Remove to rack to cool. Melt 1

and 1/2 sticks margarine and mix with confectionery sugar and

peppermint extract. Spread mint mixture on cooling bars. Cool

bars completely. Melt chocolate chips, baking chocolate, and 1

stick margarine. Stir well to mix and spread frosting over bars.

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Ham and Wine

by Maureen Pranghoffer

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This delicious dish is made in the crock pot and has been a

holiday favorite of both my husband and me.

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Ingredients:

1 3/4-inch-thick ham slice (about 1 pound)

1/2 cup cider or apple juice

1/4 cup sweet red wine

1/4 cup maple syrup

1 small package raisins (1-1/2 ounces)

1 8-ounce can cranberries

1 8-ounce can sliced pineapple, drained

whole cloves

1-1/2 tablespoons flour or corn starch

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Method: Cut ham into serving pieces and place in crock pot.

Combine cider, wine, maple syrup, raisins, and cranberries in

bowl. Press a whole clove into each slice of pineapple and

arrange on top of each portion of ham. Pour wine and fruit

mixture over meat in cooker. Cook on low for two hours, then

switch to high for another four hours. Or cook on automatic for

four to five hours. To thicken sauce, remove 1/4 cup liquid from

cooker, and stir flour or cornstarch into it until smooth. Return

liquid to pot. Stir in. Yields 3 to 4 servings. Note: Recipe may

be doubled for 6-quart cooker.

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Vegetable Pizza

by Maureen Pranghoffer

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This colorful and tasty dish makes an ideal holiday

appetizer.

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Ingredients:

2 packages crescent rolls

2 8-ounce packages cream cheese

3/4 cup mayonnaise

1/4 cup milk

1/2 teaspoon dill weed

1/2 teaspoon garlic salt

1 cup grated carrots

1 cup chopped broccoli

1 cup chopped cauliflower

1/2 cup fresh mushrooms, sliced

1/4 cup chopped green onion

1/4 cup chopped black olives

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Method: Unroll both packages of crescent rolls on jelly roll pan

and press perforations and seams to produce a solid sheet of

dough. Bake this crust at 350 degrees until brown (eight to

twelve minutes). Mix together cream cheese, mayonnaise, milk,

dill weed, and garlic salt. Spread cream cheese mixture over

crescent roll crust and top with veggies and olives. Chill until

time to serve.

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