I hope everyone had a very Merry Christmas.
Let's not forget the "reason for the season," which is the birth of Jesus Christ! This week I'm just sharing some of our family's favorite holiday recipes, for Christmas and New Year's. I'll return next week with the usual news of what is going on in this busy household!
Christmas Biscuits
8 c. sifted flour
1 t. baking soda
2 c. butter
2 1/4 c. sugar
4 eggs, well beaten
1 c. thick sour cream
Sift flour and baking soda together. Set aside. Cream the butter until softened. Add the sugar gradually, creaming until fluffy. Add the eggs in thirds, beating well after each addition. Alternately add the dry ingredients in fourths and the sour cream in thirds to the creamed mixture, mixing until blended after each addition. Chill dough overnight.
Using a small amount of dough at a time, roll out dough about 1/2 inch thick on floured surface and cut into 2-inch rounds. Immediately transfer to cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Makes about 16 dozen.
Old-Fashioned Caramels
2 1/2 T. butter
2 c. firmly packed brown sugar
2 T. light molasses
1/2 c. undiluted evaporated milk
4 squares unsweetened chocolate, cut into pieces
1 t. vanilla extract
1 c. nuts, chopped (optional)
Mix butter, sugar, molasses, and the milk in a heavy saucepan and bring to a boil. Add the chocolate and stir constantly until the chocolate is melted. Cook to the soft ball stage (235 degrees to 240 degrees on a candy thermometer) or until mixture forms a soft ball when a small amount is dropped into cold water.
Mix in the extract and nuts and pour into a greased 8-by-8-by-2-inch pan. Cool and when fairly firm, cut into squares.
Hearty Scalloped Potatoes
6 medium potatoes, pared and thinly sliced
1 1/2 t. salt
1/2 t. pepper
1 1/2 c. soft bread crumbs
1/4 c. butter
1 c. milk, scalded
Arrange one-third of the potato slices in a buttered two-quart casserole. Sprinkle with one-third of the salt, pepper and bread crumbs. Dot with one third of the butter. Repeat layering, ending with seasonings, bread crumbs and butter. Pour the milk over the potatoes. Bake at 350 degrees for 90 minutes or until potatoes are tender.
Lovina Eicher is Old Order Amish. She hand-writes this column from her home in southern Michigan. Anyone with cultural or cooking questions can send them to: Lovina Eicher, The Amish Cook, P.O. Box 2144, Middletown, OH 45042. Read all of her columns online at www.record-eagle.com/amishcook.
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