It’s that time of year when we’re haunted by a ghost of holidays past. The leftover cranberry sauce. Well, fear not. Cranberries are a healthy food which they say also helps maintain a healthy bladder, and there are ways to create something delicious with that leftover sauce. This recipe came from a friend’s mother’s recipe box. It’s easy to prepare and a delicious, and similar recipes are available in the Rosie’s Riveting Recipes historic cookbook. So if you love cranberries, you can enjoy them year round.
CRANBERRY SURPRISE MUFFINS
1 12 oz package corn muffin mix
1/3 cup canned whole cranberry sauce
1/4 teaspoon grated orange rind
Preheat oven to 400F. Grease muffin tins or use paper baking cups. Prepare muffin mix according to the package directions and, in a separate bowl, combine cranberry sauce and orange rind. Fill each cup about halfway, drop a teaspoonful of cranberry mixture, and top with a small amount of batter. Bake 15 minutes or until muffins are brown. Makes approximately 12 muffins.
Just in time for Christmas baking, this delicious holiday dessert from the pages of the Rosie’s Riveting Recipes historic cookbook, is perfect for the season.
PEPPERMINT CANDY LAYER CAKE
1 cup sugar
1/2 cup margarine
1/2 teaspoon salt
2/3 cups milk
2 cups cake flour
2 1/2 teaspoons baking powder
Cream together margarine, sugar and salt. Stir in beaten eggs. Sift flour with baking powder twice. Add flour mixture alternately with milk, about 1/2 of each at a time. Pour into two 8-inch layer pans, lined with paper or greased with margarine and floured. Bake at 375F for 35 minutes. When cool put layers together with white icing. Decorate with peppermint candy using whole sticks on top, crushed on sides.
Modern Variation: Since today’s baking powders are double-acting decrease baking powder to 1 1/4 teaspoon. For best results use a small (6 cup) bundt pan, a medium (8 x 4 inch) loaf pan, or an 8 x 8 inch square pan. To add some peppermint flavor add 3/4 teaspoon peppermint extract. If desired, top with Whipped Cream Topping.
WHIPPED CREAM TOPPING
1 cup whipping cream
1/2 cup crushed peppermint candy
or 1/2 cup crushed peanut brittle
or 4 tablespoons jam or marmalade
Whip whipping cream until stiff. Fold in crushed candy or jam or marmalade.
Modern Variation: For peppermint candy topping add 1/4 teaspoon peppermint extract to give the topping more peppermint flavor
from the Rosie’s Riveting Recipes historic cookbook
Seafood was just as popular in Rosie’s day as it is today. This recipe from the Rosie’s Riveting Recipes historic cookbook is yummy and delicious. However, those who don’t feel comfortable making pastry from scratch should be able to get good results using frozen pie crusts. Butter can also be used in place of margarine.
NEW ENGLAND TURNOVERS
1 4 oz. package shredded codfish
2 tablespoons margarine
2 tablespoons enriched all purpose flour
1/4 teaspoon pepper
1/2 cup milk
Freshen codfish as directed on package. Melt margarine over low heat. Add flour and seasoning and stir until smooth. Add milk, stirring constantly, until smooth and thickened. Add freshened codfish and mix well
1/2 cup margarine
1 cup sifted all purpose flour
1/8 teaspoon salt
2 to 3 tablespoons water
Sift flour and salt together 3 times. Cut in margarine with a pastry blender or 2 knives until consistency of coarse meal. Add water and toss lightly with a fork until all particles are moistened. Roll out on lightly floured board into an 8 x 22-inch rectangle. Cut into 6 squares. Heap turnover filling into each square. Fold squares in half. Press edges together with fork dipped in flour. Prick top to allow steam to escape. Bake in hot oven (425• F) 15 minutes. Yield: 6 servings.
Modern adaptation: Fish can be freshened by placing it in a bowl of cold salt water for about 15 minutes. However, if using individually frozen pieces of uncooked fish, this step may not be necessary. Frozen pie shells or pastry can also be used, and any leftover filling can be served as a delicious topping over the turnovers.