Christmas Treats Through the Oven

Christmas Treats Through the Oven

Here’s some famous Christmas treats from Ceresota Christmas Cookie Recipes that will help you delight your entire family with their home made goodness.

These recipes are from an old vintage recipes book that was published by Ceresota Company in 1925. Every recipe is as good today as they were back then. These are time-honored, time-tested recipes that will live on – and on and on and on!

The images you see below are reduced in size for web viewing. If you would like a copy of the full size images, you can download a PDF file with the two original i. These have been digitally enhanced for easier viewing, but not one word of the content was altered. These were graciously shared with us via our friends over at Cybernation on Etsy.

Christmas Treats: Page One

Christmas Treats Page One

Christmas Treats: Christmas Cut Out Cookies

Ingredients
1/2 cup shortening
1/2 cup sugar
1-3/4 cups unbleached flour
1 egg
1 teaspoon vanilla
1 teaspoon baking powder

Directions
Have shortening at room temperature. Cream shortening and add sugar gradually. Add egg and vanilla. Sift flour with baking owder and add to creamed mixture. The dough should be easy to handle. If not, chill for an hour or so.

Roll dough out to 1/4-inch thickness. Cut out with cookie cutters in any variety of shpaes desired. brush with white of egg and sprinkle with colored sugar. Bake 10 to 15 minutes in 375-degree oven.

Christmas Treats: Christmas Nut Thins

Ingredients
1 cup butter or margarine
1 cup sugar
1-1/2 cups unbleached flour
2 eggs
1 cup chopped nuts
1 teaspoon vanilla
1/2 teaspoon salt

Directions
Blend sugar and butter together. Add well beaten eggs. Sift in flour and salt. Add nuts. Add flavoring and mix until smooth and light. Drop onto greased baking sheet, spaced well apart. Place half nut-meat in center of each cookie. Bake in moderate oven (375 degrees) about 10 minutes.

Below each image are the recipes typed out for you. The PDF is at the end of this post. Hope you enjoy one – or all – of these Christmas treats!

Christmas Treats: Page Two

Christmas Treats Page Two

Christmas Treats: Pecan Ball Cookies

Ingredients
6 tablespoons shortening
1/2 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
2 cups unbleached flour
2 cups coarsely chopped pecans

Directions
Cream shortening and butter together. Add sugar and cream until light. Add vanilla and milk. Blend well. Add non-sifted flour and nuts to creamed mixture and blend well. Roll lightly into small balls. Bake in 325 degree oven for about 30 minutes or until light brown. When cool, roll in powdered sugar.

Christmas Treats: Christmas Crescent Cookies

Ingredients
1/2 pound butter
2 cups unbleached flour
2 cups chopped pecans
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/2 teaspoon salt

Directions
Cream butter and add sugar, vanilla and water. Sift flour and salt together and stir into mixture. Add pecans and mix thoroughly. Using portions about the size of small walnuts, roll into crescent shaped cookies. Bake in slow oven – 325 degrees – about 20 minutes. While warm, roll in powdered sugar.

Christmas Treats: Christmas Date and Nut Cookies

Ingredients
1 cup butter
1-1/2 cups brown sugar
2-1/2 cups unbleached flour
1 cup dates cut in small pieces
1 cup chopped nuts
3 eggs
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Mix and sift dry ingredients. Cream butter, add sugar and beaten eggs. Add dates and nuts mixed with dry ingredients. Mix thoroughly. No liquid used. Batter should be very stiff. Drop from spoon onto greased pan and bake in slow oven (325 degrees) 18 minutes.

Christmas Treats in PDF

Download a 2-page PDF file of the original images in full size.

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Cookies Contain Vitamins

Cookies Contain Vitamins

Yes, really! Dating back to 1925 the fact that cookies contain vitamins has been a well-known fact, but now seems to be a buried fact…

The following information is from a 1925 cookbook called simply, “Home Made Cookies“. Below the citation is an image from the book.

In any event, with Christmas cookie season right around the corner, here’s some food for thought to appease any guilt you may feel when going all out with your special cookies!

And do remember, it’s homemade cookies (note the words, “Natural state”) this cookbook and we are referring to – store bought won’t cut it, sorry. If you would like to know what store bought cookies may be better for you and your loved ones, check out “Buying Healthier Brand Name Cookies” on our sister site.

“Cookies are not only a source of special joy to the children and the grown-ups – these delicious morsels of cake are also good for the health.”

“There are so many different kinds of cookies – crisp, soft, thick, thin, rolled, drop, plain, nut and many others – that the possibility for variety is almost unlimited.”

“Today more than ever, we are conscious of the importance of keeping fit. Housewives are giving more attention to selection and serving foods that are pleasing to the taste and at the same time build healthy bodies. Baked foods contribute vitamins. In serving a variety of cookies, you can supply your family with many food products, which in their natural state are rich in needed vitamins. Among these are whole wheat, butter, eggs, milk, peanut butter, fruits, nuts, raisins and many others.”

“A good supply of cookies…will delight your family and friends and make you famous for your cookie jar.”

Cookies Contain Vitamins
Cookies Contain Vitamins

Cookie Starter Recipes

Following are two long-time favorites: Peanut Butter Cookies and Honey Wafers. Peanut butter with its protein and honey with its natural sweetening ability truly isn’t all that bad for us. Use the raw honey suggested for the most natural effect; however, you are free to use your favorite honey if you prefer. These will be delicious either way.

These recipes have been adapted from the 1925 “Home Made Cookies” cookbook put out by a company called K C Baking Powder.

The Cookie Jar
The Cookie Jar

 

Peanut Butter Cookies

  • 2 tablespoons butter
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1/3 cup milk
  • 2-1/4 to 2-1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Cream butter, add peanut butter and cream again; gradually beat in sugar. Add egg, milk and flour sifted twice with baking powder and salt. Mix to a soft dough, roll into a thin sheet and cut into rounds. Place on buttered pans, dredge with granulated sugar and bake in hot oven (400 to 450 degrees) for 7 to 10 minutes. Makes 5 to 6 dozen two-inch Peanut Butter Cookies.


Honey Wafers

  • 2-1/2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 cup strained raw honey
  • 1/2 teaspoon pure lemon extract

Sift flour, baking powder and salt together three times. Cream the butter, add the sugar gradually and mix well. Add the honey and flavoring, and then the flour mixture in several portions, mixing thoroughly after each addition. Roll in a thin sheet on a floured board, cut with small cookie cutter and place on a greased cookie sheet. Bake cookies in a moderate oven (350 degrees) for 8 to 10 minutes. Makes about 7 dozen small cookies.

Would you like to grab these two recipes? Okay! We’ve made a special PDF File (F*R*E*E!!) for your convenience. Just click the PDF button below.

Cookie Recipes
Cookie Recipes

 

Baking With Pure Cane Sugar Syrup

Baking With Pure Cane Sugar Syrup

Pure cane sugar syrup is a clear, pure syrup made only from cane sugar. Delicious flavor, smooth richness and consistency make it ideal syrup for baking with pure cane sugar syrup or using on waffles and pancakes. It is also formulated to dissolve instantly in hot or cold beverages, for fast convenient use with a pure flavor profile and balanced sweetness level.

Pure cane sugar syrup delivers clean tasting and balanced sweetness in a liquid form that quickly dissolves into batter, teas, hot or cold coffee beverages, specialty cocktails and more. It is convenient for general cooking purposes and perfect for home made candies.

It may be a little early to be thinking about the holidays, but all three of the following recipes make great Christmas and/or New Year treats!Great brands for Pure Cane Sugar Syrup include Steen’s Pure Cane Sugar Syrup, and Monin Pure Cane Sugar Syrup.

Pure Cane Sugar Syrup Recipes

Golden Gingerbread

Golden Gingerbread Cake
Golden Gingerbread Cake

Ingredients:
2 tablespoons butter
4 tablespoons cold water
1 teaspoon baking soda
1 cup pure cane sugar syrup
1 egg
1 teaspoon ground ginger
Pinch of salt
1-1/2 cup flour

Directions:
Soften the butter and add it to the cane sugar syrup, together with the water in which the soda has been dissolved. Beat and add the egg, then sift together the flour, ginger and salt and fold these lightly into the other ingredients.

Pour into an 8-inch or 9-inch cake pan (square or round – your preference).

Bake at once in a moderate (350 degrees) oven, having the cake pan lined with greased paper, or greased and floured. Better yet, you can use a fluted cake pan liner (similar to muffin cup liners).

Frost as desired, or sprinkle with powdered sugar.

Recipe Notes

  • Cream cheese frosting goes very well as a topping on this cake, as does whipped cream.
  • If you like your gingerbread cake spicier, add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Steamed Fruit Bread

Ingredients:

Steamed Fruit Loaf
Steamed Fruit Loaf

1 cup corn meal
1 cup white flour
Pinch salt
2/3 cup cane sugar syrup
1/2 cup figs or dates
1 cup whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup raisins
1/2 cup prunes

Directions:
Sift well together the cornmeal, flour, salt and baking powder. Place these in a bowl and add the fruit, figs or dates (chopped), the prunes stoned and cut-up and the raisins whole if Sultanas are used, or seeded and cut if large ones are preferred.

Beat the egg lightly and add this to the dry ingredients, together with the cane sugar syrup and the milk. Mix thoroughly and turn into molds or tins having closely fitting covers. Be sure that both molds and covers are well greased, and do not fill too full, but allow room for the bread to rise.

Steam three hours, and after removing from the tins place in the oven for a few minutes to dry the surface a little.


Crystal Kisses

Ingredients:
1 cup cane sugar syrup
2 tablespoons butter
1 cup sugar
1/8 teaspoon baking soda

Directions:
Boil the cane sugar syrup and sugar together until a little dropped in cold water forms a firm ball.

Add the butter and the soda and boil one minute more. Turn onto an oiled platter to cool, and as soon as it can be handled pull until light and creamy. Cut into small kisses with scissors.

Source: Recipes adapted from a 1920 flyer put out by The American Sugar Refining Company, New York City, NY, who at that time made Domino sugar products.

Retro Pure Cane Sugar Syrup

No Crust Spinach Pie

No Crust Spinach Pie

PLUS – To-go-with, Mixed Grain Bread!

About that Spinach…

Spinach Plate
Spinach Plate

Carotenoids and the antioxidant vitamins C and E in spinach are believed to reduce the risk of cancer, heart disease, stroke and cataracts. And the healthy dose of potassium and calcium found in spinach can help regulate your blood pressure.

Eating and preparing spinach is simple and easy, since it tastes good raw or cooked. Spinach can be found fresh, frozen, or canned; it can be easily incorporated into many dishes. Its versatility makes it easy to serve raw in salads or sandwiches or as a complement to soups, meat, fish, or other vegetable dishes.

Fresh spinach for the healthy no crust spinach pie should be dried and packed loosely in a cellophane or plastic bag and stored in the
refrigerator crisper.

No Crust Spinach Pie Recipe

Ingredients

No Crust Spinach Pie
No Crust Spinach Pie

2 tablespoons butter
2 large eggs
1/2 cup flour
1/2 cup 1 percent milk
2 minced garlic cloves or 1/2 teaspoon garlic powder
1/2 teaspoon baking powder
4 ounces mozzarella
2 cups chopped, fresh spinach

Directions

  1. Preheat oven to 350 degrees.
  2. Melt butter or margarine in an 8 inch baking pie pan. (A square pan works just as well.)
  3. Beat eggs well. Add flour, milk, garlic and baking powder. Pour into baking pan. Stir in cheese and spinach. Sprinkle more shredded cheese on top, if desired.
  4. Bake for 30 to 35 minutes or until firm and the cheese is slightly golden brown. Recipe yields 2 servings of pie.

Serving Size: 1/2 of recipe

Recipe Notes

You can drop a lot of fat and calories by using reduced fat mozzarella cheese and ½ cup egg substitute in place of the whole eggs, if desired. Adjust nutrition information accordingly.

Nutrition Information

Per serving:

  • Calories 310
  • Total fat 16 grams
  • Saturated fat 7 grams
  • Trans fat 0 grams
  • Cholesterol 165 milligrams
  • Sodium 410 milligrams
  • Total Carbohydrate 29 grams
  • Dietary Fiber 1 gram
  • Sugars 11 grams
  • Protein 13 grams

Download this recipe in a PDF file!

Mixed Grain Bread Recipe

Mixed Grain Breads
Mixed Grain Breads

The Food Guide Pyramid suggests eating six to eleven servings from the Bread, Cereal, Rice, and Pasta group on a daily basis. It does sound like a lot, but it truly isn’t.
Visit “A Byte of Whole Grains” on our sister site, Bellybytes.com, for suggestions and tips. Try a slice with your No Crust Spinach Pie!

Ingredients

1/4 cup yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 cup boiling water
1 package active dry yeast
1/4 cup warm (105 to 115 degrees) water
1/3 cup whole wheat flour
1/4 cup rye flour
2-1/4 to 2-3/4 cup all purpose flour

 

Directions

  1. Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 – 115 degrees).
  2. Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture. Add whole wheat and rye flours and mix well. Stir in enough all purpose flour to make dough stiff enough to knead.
  3. Place dough in lightly oiled bowl, turning oil top. Cover with clean towel; let rise in warm place until double, about 1 hour.
  4. Punch dough down; turn onto clean surface. Cover with clean towel; let rest 10 minutes. Shape dough and place in greased 9 x 5 inch pan. Cover with clean towel; let rise until almost double, about 1 hour.
  5. Preheat oven to 375 degrees. Bake 35 to 45 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly. Remove bread from pan and cool on wire rack.
  6. Serving Size: 1 slice. Yield: 20 servings.
Nutrition information per serving:
  • Calories 90
  • Total fat 1.5 grams
  • Saturated fat 0 grams
  • Cholesterol 0 milligrams
  • Sodium 120 milligrams
  • Protein: 2 grams

Download this recipe in PDF!

Tuna Stuffed Tomatoes

Tuna Stuffed Tomatoes

Tuna stuffed tomatoes – party fare! Serve with hot consomme and tiny sandwiches, such as turkey and Swiss cheese on marbled rye. Lean ham and Swiss on rye is another tasty option.  You could also go meatless with miniature versions of our Vegetarian Sandwich recipe. Vegetarian sandwich is a delicious and hearty sandwich with zucchini, bell pepper, mushrooms, tomato and seasonings.

An alternative to party fare, you could also make Tuna Stuffed Tomatoes for a luncheon main dish.

Tuna Salad for Tuna Stuffed Tomatoes

For tuna salad, break one 6-1/2 or 7-ounce can of tuna in chunks; sprinkle with 1 tablespoon lemon juice. Add 2 hard cooked eggs, chopped, 1/4 cup thinly sliced sweet pickle, 1/4 cup finely chopped onion, 2 tablespoons diced pimiento, 1/4 teaspoon salt and a dash of pepper. Add 1/2 cup mayonnaise; mix gently and chill.

Turn 4 tomatoes stem end down. Cut each, not quite through, in 6 equal sections. Salt inside and fill with tuna salad. Serve on beds of lettuce.

Tuna Stuffed Tomatoes
Tuna Stuffed Tomatoes

Tomato: It’s a Fruit

Currently, tomatoes are one of the most popular fruits eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. Tomatoes are an excellent source of vitamin C and a good source of vitamin A. Lycopene, one of nature’s most powerful antioxidants, is found almost exclusively in tomatoes.

Want to know more about this popular and tasty fruit? Check out Tomato Food Facts on our sister site, Belly Bytes.

Peach Pleasures via Sweet Peach Recipes

Peach Pleasures

Treat yourself to some sweet peach pleasures via sweet peach recipes! Peaches are sodium, fat and cholesterol free, high in vitamin A and have vitamin C.

Following are three delicious, yummy recipes for peach treats!

Peach Pleasures
Peach Pleasures Framed Fruit Photo

Peach Pleasures 1: Peach Apple Crisp

Canned peaches are available, sliced or in halves, packed either in sugar syrup or water. Apples are a good source of soluble fiber, especially pectin, which helps control insulin levels by slowing the release of sugar into your bloodstream.

Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

20 ounces canned sliced peaches, light-syrup pack, drained
2 medium apples, tart, peeled, sliced
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
3/4 cup plus 3 tablespoons flour
1/4 cup packed brown sugar
3 tablespoons butter, chilled

Directions:

  1. Preheat oven to 350 degrees and lightly grease 9 by 9 by 2-inch casserole dish.
  2. Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
  3. Combine flour and sugar in small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.
  4. Sprinkle flour mixture evenly over fruit.
  5. Bake until lightly browned and bubbly, about 20 minutes.

4 Servings, about 1⁄2 cup each, plus 4 servings for another meal

Nutrition information per serving.

  • Calories 175
  • Total fat 5 grams
  • Saturated 1 grams
  • Cholesterol 0 milligrams
  • Sodium 57 milligrams

Freebie: Download Peach Apple Crisp Recipe in PDF


Peach Pleasures 2: Peach Cake

Preparation time: 20 minutes
Cooking time: 30 to 35 minutes

Ingredients:

29 ounce can sliced peaches, light-syrup pack, drained and chopped
1/2 cup sugar
1 cup flour
1 egg
1 teaspoon baking soda
2 tablespoons vegetable oil
1 teaspoon vanilla
2 tablespoons brown sugar, firmly packed
2 teaspoons whole milk

Directions:

  1. Preheat oven to 350 degrees and lightly grease 8 by 8-inch pan.
  2. Spread peaches in baking pan. Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of peaches.
  3. Bake until toothpick inserted into cake comes out clean, about 30 to 35 minutes.
  4. For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top of cake; return cake to oven, and bake 2 to 3 minutes.
  5. Cut into 8 pieces.

8 Servings, about 2 by 2-inch piece each

Nutrition information per serving.

  • Calories 205
  • Total fat 4 grams
  • Saturated 1 grams
  • Cholesterol 27 milligrams
  • Sodium 171 milligrams

Freebie: Download Peach Cake Recipe in PDF


Peach Pleasures 3: Peach Crisp

To ripen peaches, store in a brown bag at room temperature. Ripe peaches can be stored in the crisper bin of your refrigerator for up to five days. See also: Peeling Peaches

Ingredients:

4 peaches (4 cups sliced)
2 tablespoons margarine
3/4 cup quick-cooking oats
1/2 cup sugar
1/4 cup flour
2 teaspoons cinnamon
1 teaspoon lemon juice

Directions:

  1. Preheat the oven to 375 degrees.
  2. Slice the peaches.
  3. Spread the peach slices on the bottom of the baking pan.
  4. Melt the margarine in a saucepan.
  5. In a small bowl, mix everything but the peaches. Stir until the mix is well blended.
  6. Sprinkle the oat mix on top of the peaches.
  7. Bake for 20 minutes.

Recipe Note

Serve the peach crisp either hot or cold. To remove any peach fuzz, you can rub the washed peach gently with a paper towel.

Serving Size: Serving Size: 1/6 of recipe
Recipe yields 6 servings.

Nutrition information per serving.

  • Calories 200
  • Total fat 4.5 grams
  • Saturated fat 1 gram
  • Trans fat 1 gram
  • Cholesterol 0 milligrams
  • Sodium 30 milligrams
  • Total Carbohydrate 40 grams
  • Dietary Fiber 3 grams
  • Sugars 22 grams
  • Protein 3 grams

Freebie: Download Peach Crisp Recipe in PDF

School Luncheons 1905

School Luncheons 1905

Looking back in time can be both fun and fascinating! I’ve been doing a lot of that lately going through recipe booklets and cookbooks from my grandmother’s vast collection.

Being a personal passion, I couldn’t just allow these books to sit and get older and more yellowed without trying to digitize them, a project I’ve been and will continue to work on.

With that said, today I’m introducing “School Luncheons Cookbook Vintage 1905 by Armour and Company”.

School Luncheons 1905
School Luncheons 1905

A Peak Inside

The School Luncheons Problem

Excerpt from page 3…

“The school luncheon is a problem, and only the house mother can solve it by giving the subject careful attention daily.”

“Proper food must be supplied the growing boys and girls, or they will become stunted, not only physically, but mentally.”

“If it is possible a child should come home for the noonday meal. A bowl of hot broth should be in readiness, with a plate of crackers or toast, a baked apple with cream and some cookies. This makes a wholesome and satisfying lunch. The child will go back to school refreshed by the brisk walk.”

The Week-About System

Excerpt from page 6…

“If several children eat together, the luncheon may be packed in a hamper basket. It is quite an idea for one mother to prepare luncheons for one week for a neighbor’s children besides her own. This week-about system relieves the mother and gives the children variety.”

“Folding drinking cups or small tumblers should be given each child; the water question is just as important as food. It is far safer to have a small flask of pure water in the luncheon box than to allow promiscuous drinking from tin cups provided in the schools and the use of city water, unless one is absolutely sure that the water supply is pure.”

Motherly Love Notes

Excerpt from page 9…

“One mother used to occassionally put a little note like this in the luncheon box:”

“My Dear M—-:”
“Mother knows the lessons are unusually hard today, but do your best and when you come home there will be a surprise for you. Lovingly, Mother.”

“This takes only a moment, and is a source of inspiration and encouragement to the child. The ‘surprise’ may be some wished-for object, a guest invited to supper, a trip to the city or matinee tickets.”

Motherly Love Notes
Motherly Love Notes

School Luncheons: The Costs Back Then

Excerpt from page 20…

“Sufficient and nutritious luncheons can be furnished to the pupils of a large school for from three to five cents each, but from our present knowledge, it would require about a ten-cent luncheon to satisfy the taste of the American scholar.”

Ah..the good ‘ol days!

You can own your very own copy of this cookbook by visiting a partner of ours at her Etsy shop. Buy Now

Study Tips to Train the Brain

Study Tips to Train the Brain

Study Tips
Study Tips

Let’s take a look at some quick study tips that will help you train your brain for all your studies throughout the school year and beyond!

  1. Brains don’t run on hot air. Eat breakfast.
  2. Pay attention, don’t get attention. Listen in class.
  3. Every new word deserves ink. Write facts, words and questions in a notebook.
  4. Write down assignments, every word. No shortcuts!
  5. Use down time during the day to read, write or do a math problem. You might be through home work before school is out.
  6. Get team study spirit! Have a study partner who helps you with one subject and whom you can help with another.
  7. Stiff necks not allowed! Put books and papers where you can read and write comfortably.
  8. Yaawwwwn at home, not in school! Relax between classes. Stretch and roll your shoulders and wiggle your feet.
  9. Snack time! Everybody feels a little tired about 3 or 4 in the afternoon. Just don’t spoil your appetite for supper.

Speaking of snack time, following is a recipe for Pennant Cookies. A great treat after the big game win and a great comfort after a big loss…

Pennant Cookies Recipe

Great for the bake sale!

1 (18 ounce) package sugar cookie dough
Craft sticks
1 (16 ounce) container white frosting
Food coloring
1 bag M & Ms milk chocolate candies

  1. Roll out sugar cookie dough and cutout triangle shapes.
  2. Add a craft stick to the back of each cookie and adhere with a small ball of additional cookie dough.
  3. Bake according to package directions and let cool.
  4. Tint frosting to school colors and decorate with M & Ms candies.
Pennant Cookies
Pennant Cookies

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Fall Recipe Cards Free

Fall Recipe Cards Free

Fall is upon us – or darn close. In my neck of the woods it’s so chilly right now it feels like Halloween! That got me in the mood for some fall goodies and what is better than a fun fall freebie?

So… I have a couple of fall recipe cards free you can download right now and use as wish. Print as many as you’d like. Digital cards are great to have on hand. Spill something on one and you can print a fresh new copy right away.

The cards are in PDF files. Each PDF file is one page and contains two cards. So one page of paper will print out two cards each time you print it. It is recommended that you use card stock for the best results, but certainly any kind of paper you wish to use is fine.

The first blank recipe card – no lines – is adorned with a pumpkin and falling leaves and a soft autumn orange color.

The second is also in pretty fall colors with a fall “harvest” at the top featuring a pumpkin in the middle.

Both cards are totally free to download. Just click on the image of the one you’d like. Grab them both!

Fall Recipe Card One: Fall Blank Recipe Card: Pumpkins

Fall Recipe Card - Pumpkin
Fall Recipe Card – Pumpkin

 

Fall Recipe Card Two: Pumpkin Harvest

Fall Recipe Cards Free Pumpkin Harvest
Fall Recipe Card Pumpkin Harvest

See also:

Berry Crumble Pie Recipe

Berry Crumble Pie Recipe

This berry crumble pie recipe comes from a very popular restaurant and is in demand all year long by its customers. A long standing favorite!

One satiated customer said, “This was by far the best dessert I have ever eaten and my obsession to eat every crumb could easily have been mistaken for an eating disorder!”

This pie features raspberries; however, you could use any favorite pie berry such as blueberries, strawberries, etc. We’ve been given permission to share it with one and all – hope you enjoy!
Ripe raspberries for Berry Crumble Pie Recipe

The Satiating Berry Crumble Pie Recipe

Ingredients:
1 -1/3 cups (2-2/3 sticks) unsalted butter, room temperatureRaspberry trio
2/3-cup sugar plus 1-1/2 to 3 cups of sugar, depending on sweetness of berries (divided)
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3-1/2 cups flour
Almond Streusel (see recipe below)
6 cups (3 pints) raspberries – pick over but do not rinse (see note)
1/2 cup cornstarch
1 tablespoon vanilla extract
12 small disposable pie tins (see note)
Directions:

  • Cream butter and 2/3 cup sugar until well mixed. Add egg and vanilla, scraping with a rubber scraper and mix well.
  • In a mixing bowl, combine salt, baking powder and flour. Add to butter mixture all at once and mix just until combined. Scrape dough onto plastic wrap and form in a flat disk. Cover and refrigerate at least one hour.
  • After dough has chilled, lightly dust a work surface with flour. Divide dough into 12 equal parts and roll out the dough to fit pie tins. You may roll dough scraps over again but be careful not to incorporate too much flour or dough will become crumbly. You may have to chill the scraps again before you roll them. Once you have rolled out the pie shells, fit them into pie tins making sure the dough reaches the outer rim of the tins. Return tins to refrigerator.
  • Prepare almond streusel and set aside.
  • To make filling, preheat oven to 375-degrees. Combine unwashed berries with remaining 2-1/2 to 3 cups sugar (depending on sweetness of berries), cornstarch and vanilla. Immediately spoon about 1-1/2 cups of the berry mixture into each tart shell. It is okay to heap the filling in the shells. The berries will cook down. (See notes).
  • Divide almond streusel evenly among pies. Set on cookie sheets and bake in preheated oven 20 to 25 minutes or until streusel is golden and you see juice from the berries bubbling up in the center of the pies. Remove from oven and cool. Recipe makes 12 pies, one serving each.

Almond Streusal Recipe

Ingredients:Fresh almonds
1-1/4 cups sugar
1/2 cup plus 2 tablespoons of flour
3/4 cup (1-1/2 sticks) cold, unsalted butter cut in very small pieces
1/2 cup sliced blanched almonds

Directions:
Combine sugar and flour. Cut in butter using two knives, your fingers or a food processor. Toss almonds with butter/flour mixture. Refrigerate until ready to use. Divide streusel evenly between pies.

Recipe Notes

  1. Pastry recipe makes enough for 12 individual, 7-ounce pies. You may use disposable pie tins. They should measure at least three inches across the bottom, five inches across the top and be at least 1-3/8-inches high. You my find them at kitchen supply stores and some large grocery stores.
  2. Not washing the berries again will prevent excess liquid in the filling.
  3. After adding sugar and cornstarch to berries, very quickly add mixture to crusts, top with streusel and bake. If berry mixture sits too long, you will have too much liquid.

Fresh washed raspberries