ENGLISH
CHRISTMAS BREAD
I Vi cups boding wuUr
Vi cup sugar
2 teaspoons salt
Vi cup butter
Vi teaspoon nutmeg
I teaspoon allspice
1 teaspoon caraway seed
Ut cup warm svater III0-1IS')
2 pkgs. active dry yeast
1 egg, room temperature
5V4 to 544 cups sifted all purpose
flour
Vi cup washed, dried currants
Vi cup white or dark raisins
Vi cup finely cut-up citron
———————————————■———I
I Karo Syrup adds I
■ a wholesome kind I
I of sweetness that’s I
I easy to digest! I
^B In this basic candy recipe, Karo I
■I adds flavor, texture, and dextrose — H
H a sugar that needs no digestion! B
Bfl VS cup Nucoa* or Ma/ola* Margarine B
H| Vi cup KARO Red Label Syrup B
MR 1 pound sifted confectioners’ sugar B
B 1 teaspoon vanilla B
lB Stir the margarine, Karo and half of B
tJB sugar in 3-qt. saucepan over low heat B
until bubbly throughout Quickly B
BJ stir in remaining sugar and vanilla. B
IB Remove from heat, stir until mixture B
ES just holds shape Cool to lukewarm B
in greased pan, knead well B
Peppermint Pbpcom Tree
Prepare 14 cups popped com. Line
13x9x2-inch pan with greased alu
minum foil. Prepare candy, but re
place margarine with 2 tbsp. water
and increase Karo to 1 cup. Remove
from heat; stir in 32 marshmallows
(not miniature), 1 tsp. peppermint
flavoring. Toss with popped com in
large bowl Press into prepared pan. |
Cool until set (about 15 min.); re
move from pan. Cut into pieces, two
each: 5x5", 4x4", 2x2" and three
3x3". Stack with largest on bottom.
Decorate with candies and candles.
Form candy balls around nut pieces.
Roll in colored sugar or sprinkles.
Minthtties
Color candy mixture red or green
with vegetable coloring. Use winter
green flavoring for red, peppermint
for green. Form into small patties.
Riled Hots or Fruits
Fill pitted prunes, apricots or dates
with candy. Roll in sugar.
Easy-to-Digest Karo
Syrup is rich in dextrose
—a sugar your body uses
directly for quick energy!
Cook and bake with all
purpose Blue Label or
crystal-dear Red Label
Karo. Use maple-y Sa
vored Green Label Karo
Syrup with its fuller body
for panca kes and waffle*.
Measure boiling water into
a large bowl with sugar, salt,
Iwitter and spices. Arid yeast
to warm water. I>et stand 3-5
min. Stir to dissolve. Add egg
When water-sugar mixture
cools to lukewarm, adtl half
the flour, then the yeast mix
ture. Beat until smooth. Add
half the r«-maining flour, mix
ing well. Blend in the cut-up
fruits with more flour until
sides of bow! are cleaned.
(Dough will be soft).
rum (lough onto lightly
floured board. Gently knead
alxmt 50 strokes, until smooth.
Place dough in greased bowl,
turning once. Cover with foil
and a dry cloth. Ia*t rise in
warm place until doubled, 1 to
IK hours.
Grease a large liaking sheet
Punch down dough. Turn out.
Divide in two Shape each half
into round ball; place on liak
ing sheet so halls don’t touch
I^t rise until almost doubled,
about 1 hour. Bake in pre
heated 375° oven. 30-40 min.,
! until well browned. Remove
to rack; frost lightly if desired.
Makes 3 round loaves. If de
sired use part of dough to fill
9 x 9 x 2-inch pan to make a
square loaf, use remaining
dough for rolls.
ICE CREAM
EGGNOG SAUCE
1 (I lb. 1 ox.) ran fruit rorktail
2 egg*
2 tablespoons rum
(or, 1 teaspoon rum extract)
lA teaspoon nutmeg
W teaspoon salt
1 cup sifted pondered sugar
I cup whipping cream
1 pint vanilla or eggnog ice cream
Drain fruit cocktail thor
oughly. Beat eggs, rum, nut
meg and salt together until
thick. Beat in sugar gradually.
Beat cream until stiff; fold
into egg mixture. Soften ice
cream and fold into sauce
along with drained fruit
cocktail. Serve over holiday
puddings or fruit cake. Makes
about 1 quart sauce.