Merry Christmas To All

May you have a very special, Christmas,
full of precious memories.

~Brenda

Last Minute Easy-to-Make Gifts from 1963

Then the Grinch thought of something he hadn't before. What if Christmas, he thought, doesn't come from a store. What if Christmas, perhaps, means a little bit more. ~Dr. Seuss

Today I'm sharing some neat ideas from a pamphlet my dad gave me entitled "Easy-to-make gifts for the small budget" put out by Johnson's Wax in the 1960's.

For a cheese lover: Decorate a dime store bread board with stencils and then add an expensive look by waxing. Put on it a small box of crackers and a selection of foil-wrapped cheeses-also a cheese spreader. Wrap in cellophane or Saran Wrap. Tie with holiday ribbon and trim with holly or small Christmas tree ornaments.

Pine Cones: Dip Pine Cones in self-polishing floor finish and sprinkle with artificial snow while the polish is wet. Wonderful to hang on your tree.

A Candle Centerpiece: Spray a muffin tin with gold paint. Fill the cups with votive candles-dime stores have them. Trim with shiny green leaves and a tiny crepe paper butterfly here and there. Tie a big satin ribbon bow at each end of the tin.

To A Little Lady: There's nothing like a "big lady" jewel box filled with junk jewelry. Buy a plastic tackle or utility box at the dime store. Use household cement to attach pearls, beads, flat rhinestone buttons and other glitter.

Note: You can use a glue gun instead of cement. These ideas are very basic, I really like the simplicity and all of them would be neat to make with kids.

~Brenda

No Fail Cookies to Make This Week

Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmas-time. ~Laura Ingalls Wilder

I made a big batch of cookies that I call Cupboard Cookies last night for a friend that is delivering cookies to the Veteran's Home, and today I'll make another batch for my kids to take to school. I've been making these for 20 years now, and they are a "no fail" recipe that never fails to please people.

The great thing about this recipe is that you can substitute for many of the ingredients as long as the quantities remain the same. You can substitute finely chopped nuts for the coconut, or use white, butterscotch,or peanut butter chips instead of chocolate chips. The cup of cereal can be any variety such as frosted flakes, crispy rice, corn flakes, or bran flakes. The key is to crush whatever kind of cereal you use before measuring out the one cup. Also, as far as the oatmeal, I use whatever I have on hand. This time I opened packets of instant that no one was finishing until I get one cup or you can use old fashioned oats. This cookie is crispy yet chewy. I give them in tins with circles of wax paper between layers.

You'll notice it has oil and margarine, which is not a typo. They are not a low fat or low calorie cookie:)

Ingredients:
1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar, packed
1 egg
1 cup vegetable oil
1 tsp. vanilla extract
1 cup oatmeal, old fashioned or instant
1 cup crushed cereal, flakes, crispy types; anything crunchy
1/2 cup coconut
1 cup semi-sweet chocolate chips
3 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
granulated sugar

Preheat the oven to 325 degrees. In a large bowl cream the butter and sugars with a mixer. Add egg, oil, and vanilla; beat well. Stir in next 5 ingredients with a wooden spoon. Sift flour, baking soda and salt into the mixture. Stir until all the dry ingredients are mixed in.


Shape into 1 1/2 inch loose balls. Flatten the cookies with a fork dipped in granulated sugar.

Place on an ungreased cookie or baking sheet lined with parchment paper. Bake 10-12 minutes or until VERY lightly browned around edges. These are better when not browned too much unless you want them to be extra crispy. Cool on sheets before removing to wire racks. Makes about 8 dozen.


Enjoy! ~Brenda

Old Fashioned Holiday Recipes

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart. ~Washington Irving

Today I have some fun recipes from the Practical Recipes for the Housewife book published by the Detroit Times in 1934. I know some of you wondered if it was still available in print. I always watch ebay for vintage cookbooks, as well as used book sources online such as the sellers on Amazon and Barnes and Noble. Offline I also always check thrift stores and church sales. If you have time for auctions there are many good deals at those too. As far as I know the book was never reprinted.

The recipes below are for beverages.

Frosted Russian Chocolate

2 cups strong boiling black coffee
2 ounces chocolate
1/2 cup sugar
2 cups scalded milk
1 tablespoon cornstarch
cinnamon
grated nutmeg

Dissolve cornstarch in coffee and cook in double boiler with coffee, chocolate, spices and sugar. Then add milk to this thickened liquid. Stir well and boil for one quarter hour. Serve chilled with some cracked ice in tall glasses.

Mint Squash

Four sprigs of mint
juice of one lemon
1 tablespoon powdered sugar
Cold water
ginger ale

Bruise all but tip of one sprig of mint in a glass. Add strips of lemon rind, juice of the lemon, sugar and chill. When ready to serve, fill glasses with ice cubes, pour over ginger ale and serve with a sprig of mint on top of ice.

The following recipes are dainty and can be used for afternoon tea or open houses.

Chicken and Pineapple Sandwiches

1 cup canned crushed pineapple
1 cup chopped cooked or canned chicken
2 loaves white bread
1/2 pound walnut meats
1/2 cup mayonnaise

Drain pineapple, and mix with the chopped chicken and mayonnaise. Spread between buttered slices of white bread. Cut each sandwich into quarters diagonally, forming triangles. This recipe makes 50 sandwiches.

Orange Cream Cheese Sandwiches

Mix one package of cream cheese with one teaspoon of grated orange rind, and add enough orange juice to spread. Use as a filling for very thin sandwiches of white or whole wheat bread, cut into shapes with a cookie cutter.

I have one last recipe for an interesting salad.

Pomegranate Salad

6 canned pear halves
1/3 cup pecan meats, chopped
pomegranate seeds
2 packages cream cheese
watercress
cream mayonnaise
lettuce

Arrange crisp lettuce leaves on individual salad plates. Place half a canned pear on each plate. Mix cream cheese and chopped nuts, form into balls. Place one ball into the center of pear. Place a few sprigs of watercress at the blossom end of each pear. Serve with cream mayonnaise sprinkled lightly with pomegranate seeds. Serves 6.

I hope you enjoy the recipes!
~Brenda

Roses in Winter

No peevish winter wind shall chill, no sullen tropic sun shall wither the roses in the rose-garden, which is ours and ours only. ~T.S. Eliot

I have a question from a reader to answer today, plus I added a few tips on using roses and rose hips during the holidays. Last week we had a blizzard, then ice and sleet. I certainly hope our weather cooperates this week! The snow is beautiful, as long as I don't have to drive on it. Stay warm and safe this week as you finish your holiday preparations.

My wedding is in a year and I was wanting to use red rose petals that guests could eat. They will be used on a wedding cake.What would you recommend? ~Tina

First, the roses HAVE to be untreated in any way to be used as food. The best ones to use are your own, so you know they've been grown organically. If you can't do that, then check with local florists. You can use fresh whole roses, rose buds or petals on the cake as long as they are safe to eat. They will need to be as fresh as possible and kept chilled until the reception. Place them on the cake at the last minute, unless you could keep the entire cake chilled with the roses already on the cake. You can Royal or Butter cream icing to attach the flowers.

As an alternative you could crystallize the rose petals. There is information on that process here: http://www.marthastewartweddings.com/article/crystallizing-rose-petals

Christmas & Winter Arrangements

As long as we are on the subject of flowers I thought I would toss out some ideas for using plants and flowers during the holiday season.

Rose hips can be used in centerpieces and flower arrangements. They can be ordered from florists or found on your own rose bushes. You can also look for wild rose hips, but those are usually quite a bit smaller. Combine them still on the branch with greens for a rustic look or place them in bowls mixed with other natural items.

Roses are always beautiful any time of year. For the holidays try combining roses with greens in a holiday themed bowl for a pretty centerpiece. If you have a holiday teapot you can cut the roses and combine with greens for another charming centerpiece.

On OFL we have an article on using rose hips:
http://oldfashionedliving.com/rosehips.html

~Brenda

Friday Recipes: Ham

This holiday season, thousands of ovens will be stuffed with Christmas hams. We've put together several recipes for you, and we hope you have a joyous family meal!


Country Baked Ham

1 8 lb. ham
3 quarts sweet cider
2 cups maple sugar(or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins

Simmer ham in cider for 2 hours; drain. Cover with paste made from sugar, mustard, cloves and water. Place in baking dish. Pour cider over ham. Add raisins to pan bottom. Bake for 2 1/2 hours at 325* basting frequently.

Glazed Baked Ham

1 12 lb. ham
1 cup firmly packed brown sugar
1 tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350* oven for 3 to 3 1/2 hours. Combine sugar, mustard and pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices and cherries on the glaze, pressing firmly. Return to oven and baste with remaining glaze at 15 minute intervals.

Crusty Pineapple Ham

1- 3 lb. canned ham
1 tsp. dry mustard
1/4 tsp. ground cloves
1 flat can pineapple slices
1 can refrigerated flaky biscuits

Remove ham from can and remove jelly. Place in a shallow roasting pan. Mix mustard and cloves with juice drained from pineapple slices; spoon over ham. Roast in preheated 350 F oven for 40 minutes, spooning pan juices over ham every 10 minutes. Remove from oven, top with halved pineapple slices. Open biscuits and separate. Place on pineapple in overlapping rows. Raise oven temperature to 400 F and bake another 20 minutes or until rolls are richly browned. Cut into slices to serve

Ham With Spiced Fruits

2 bananas cut into fourths
1 8 oz can sliced peaches
1 8 oz can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 1/2 lb fully cooked boneless smoked ham
1 23 oz can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard

Mix the bananas, peaches and pears (both with syrup), cherries and pumpkin pie spice. Remove 1/2 cup syrup from the fruit mixture and reserve. Refrigerate fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and potatoes. Cook uncovered in 350* oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes. Drain fruit mixture and arrange around and on top of ham. Cook uncovered an additional 15 minutes. Serves 6.

Maple Glazed Ham

4-6 pound fully-cooked ham
Whole cloves
1/4 cup packed brown sugar
1/4 cup maple or maple flavored syrup
1 tablespoon prepared mustard

Preheat oven to 325 degrees. Insert cloves into ham. Bake uncovered 1-1 1/2 hours until temperature reaches 140 degrees. While ham is baking, combine brown sugar, syrup and mustard; spoon over ham during the last 1/2 hour of cooking. Let stand 10 minutes before slicing.

Honey Ham Glaze

1 cup honey
1/2 cup orange juice
4-5 pound ham

Bake ham 30 minutes for every pound at 325 degrees. Combine ingredients in a small bowl. The last 45 minutes baste with glaze several times.

Cherry Ham Glaze

1 jar (12 ounce) cherry preserves
1/4 cup vinegar
2 tablespoons corn syrup
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
3 tablespoons water

In a saucepan combine all ingredients. Bring to a boil. Reduce heat; simmer 2 minutes; stirring frequently. About 15 minutes before your ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat is desired. Stir water into remaining glaze; heat through and serve with ham.

Sage and Apple Ham

1 ham
dried sage
1 cup apple cider or juice
apple jelly

Rub dried sage over the entire ham. Place in roasting pan; add cider or juice. Bake according to directions on ham; basting occasionally with juice. The last 20 minutes of cooking spread a thick coating of apple jelly over the surface of the ham.


Maple Baked Ham

One-half boneless precooked smoked ham (appox. 5 pounds)
1 Cup maple syrup for each 5 pounds of ham
1/4 cup all-purpose flour
1 Cup water
1/2 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
Maple extract (optional)

Preheat oven to 325 degrees. Place the ham fat side up on a rack in a shallow roasting pan. Do not cover or add water. Insert a meat thermometer and bake the ham. (For a precooked ham, the internal temperature should be 130 degrees when finished). When the ham is about half baked, approximately 45 minutes, pour the pan juices into a medium saucepan. Skim off excess fat and set the drippings aside. Pour the maple syrup over the ham, and return to the oven. Occasionally baste the ham with the syrup from the pan while it finishes baking; the total cooking time for a 5 pound precooked ham is about 1 1/2 to 1 3/4 hours.

To make the sauce, remove the ham from the pan and set aside on a carving board. With a whisk, blend the flour into the reserved drippings in the saucepan. Add the water, mustard, Worcestershire sauce, and maple syrup drippings from the roasting pan and combine. Add a bit of maple extract if desired. Bring to boil, stirring constantly, then remove from the heat and keep warm.

Carve the ham into thin slices. Pour the hot maple sauce into a gravy boat and pass with the ham. This is my favorite pie and I enjoy making it for family and friends at Easter. Everyone loves this pie and it is simple (it's mixed right in the shell) and fun to make.

Ham with Brown Sugar Glaze

1 fully cooked, boneless ham half (4-5 pounds) ( I like bone-in hams best)
1/3 cup firmly packed light brown sugar
1/3 cup orange juice
Grated peel of 1 orange or tsp. dried orange peel
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat oven to 325 degrees F. Place ham on a rack in a roasting pan. Bake, uncovered, for 20 minutes per pound or until a meat thermometer reaches 125 degrees F. Prepare the glaze: in a small saucepan combine brown sugar, orange juice, orange peel, cloves and allspice; simmer on low heat for 15 minutes, stirring occasionally. Brush the glaze over the ham. Bake the ham for 20 to 30 minutes more or until it reaches 135 degrees F. Allow it to stand for 15 minutes before carving. Makes 8 servings.

Wordless Wendesday: Moon Through the Trees