1966 General Mills “Betty Crocker’s Holiday Heritage” recipe pamphlet
Found in the back of a 1958 CookIndex box, posting here to preserve for posterity and perhaps provide some new recipes to holiday treat lovers!
by Prestigious-Ruin-127
3 Comments
Anotheruseforsalgar
These are awesome-need to try making the pumpkin flan cake!
icephoenix821
*Image Transcription: Book Pages*
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#Part 1 of 3
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#BETTY CROCKER’S HOLIDAY HERITAGE
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#COOKIES U.S.A. ##CHOCOLATE ALMOND CHIPS 1 cup soft margarine or butter 1 cup sugar ½ tsp. almond extract ½ cup roasted diced almonds 1 egg 2 cups GOLD MEDAL Flour* (regular or WONDRA) 1 bar (4 oz.) BAKER’S GERMAN’S Sweet Chocolate, broken in pieces
Heat oven to 325°. Grease pan, 13×9×2″. Combine ingredients except chocolate in large mixer bowl. Mix on low speed or by hand until dough forms. Spread in pan. Bake 35 to 40 min. or to golden brown. Melt chocolate with 3 tbsp. water over low heat. Drizzle on cookies. Cool slightly; cut warm. *Makes 4½ doz. 1″ sq.*
* *Self-Rising Flour may be used.*
##RIBBON CANDY SPRITZ 1 cup soft margarine or butter ½ cup sugar ½ tsp. salt 1 egg 1 tsp. almond extract 2¼ cups GOLD MEDAL Flour* (regular or WONDRA)
Heat oven to 400°. Cream margarine and sugar. Add remaining ingredients; blend. Divide dough in half; color with two colors. Divide each color in half and pat each to about 10×2½”. Stack, alternating colors; cut in half. Place half in cookie press with bar plate. Make aluminum foil strips, 3″ wide, from 4 thicknesses. Form molds by folding strips up over middle finger and pinching at sides. (Like shape of finished cookie) Place on baking sheet. Press dough onto foil. Bake 6 to 9 min. or until set, but not brown. Cool on foil.
* *Do not use Self-Rising Flour.*
##NEW ORLEANS PRALINE CHEWS ½ cup soft butter 1 cup brown sugar (packed) 1¼ cups GOLD MEDAL Flour* (regular or WONDRA) ⅓ cup maple-flavored syrup 3 tsp. baking powder ½ tsp. salt About 3 oz. pecan halves
Heat oven to 375°. Combine all ingredients except pecan halves; mıx just until a soft dough forms. Roll into 1″ balls; place 3″ apart on *lightly* greased baking sheet. Flatten each with greased bottom of a glass dipped in granulated sugar. Place 3 pecan halves on each cookie. Bake about 8 min. Cookie will flatten and be chewy crisp. Cool 1 or 2 min. before removing from sheet. *Makes 3 to 3½ doz. cookies.*
* *When using Self-Rising Flour, omit baking powder and salt.*
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#COOKIES U.S.A. ##FILBERT SLICE-UPS 1 cup soft butter ½ cup sugar 2 cups GOLD MEDAL Flour* (regular or WONDRA) 1½ cups finely ground filberts or finely chopped pecans (5 oz.) ½ cup currant jelly Confectioners’ Sugar Icing (below)
Combine butter, sugar and flour in large bowl. Mix on low speed or by hand** until dough forms. Stir in nuts. Press and mold into four 6″ rolls. Chill 3 hr. or until firm enough to slice.
Heat oven to 350° Cut slices ⅛” thick. Place on ungreased baking sheet. Bake 10 to 15 min. When cool, place two cookies together with ½ tsp. currant jelly; frost with Confectioners Sugar Icing. If desired, sprinkle with pistachio nuts. *Makes 48 double cookies.*
**Confectioners’ Sugar Icing:** Blend 2 cups confectioners’ sugar and 3 tbsp. milk. Add milk, if necessary. Spread thinly.
* *Self-Rising Flour may be used.*
** *If dough doesn’t hold together, work with your hands.*
##ALMOND BUBBLES ½ cup soft butter ⅔ cup sugar ⅛ tsp. salt ⅔ cup GOLD MEDAL Flour* (regular or WONDRA) 1 tsp. grated lemon peel 1 cup (4½-oz. can) almonds, chopped ½ tsp. vanilla Confectioners’ Sugar Icing (below)
Combine all ingredients except icing in large mixer bowl. Mix on lowest speed or by hand** until dough forms. Chill until firm enough to handle.
Heat oven to 375°. Roll dough into 1″ balls. Place 2″ apart on ungreased baking sheet. Bake 8 to 10 min. or until flat, light tan and bubbly. Cool slightly; remove carefully from baking sheet. While warm, drizzle with Confectioners’ Sugar Icing. *Makes about 3½ doz.*
**Confectioners’ Sugar Icing:** Combine 1 cup confectioners’ sugar, 4 tsp. water and ½ tsp. almond extract. Add small amount of water, if necessary.
* *When using Self-Rising Flour, omit salt.*
** *If dough doesn’t hold together, work with your hands.*
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#SOUTHERN HERITAGE ##ROSE TRELLISED HAM Bake a HORMEL CURE 81 Ham at 325° for 14 to 16 min. per pound. Remove ham from oven 40 min. before end of baking time. Place Cheddar Piping (below) in pastry tube; form lattice design (see illustration) on top of ham. Shape remaining mixture into rosettes on slightly greased baking sheet. Bake ham and rosettes 35 to 40 min. longer. Just before serving, decorate with candied cherry “roses”: Snip candied cherries into small sections to within ⅛” of center. Serve rosettes with ham.
**Cheddar Piping:** Heat ½ cup water and 2 tbsp. butter to rolling boil. Stir in ½ cup GOLD MEDAL Flour* (regular or WONDRA) and ¼ tsp. dry mustard. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat mixture in large mixer bowl with 2 eggs, 4 or 5 drops yellow food color and 1 cup shredded Cheddar cheese on med. speed until smooth, scraping sides frequently.
* *Self-Rising Flour may be used.*
##SWEET POTATO ROLLS 1 pkg. active dry yeast 1½ cups warm water (105 to 115°) ⅓ cup sugar 1¼ tsp. salt ⅔ cup shortening 2 eggs 1 cup lukewarm mashed sweet potatoes 7 to 7½ cups GOLD MEDAL Flour* (regular or WONDRA) Soft margarine or butter
In mixing bowl dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, sweet potatoes and half the flour. Mix in remaining flour until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Place greased side up in greased bowl; cover with SARAN WRAP. Refrigerate. About 2 hours before baking, divide dough in half. Roll each half into a 16″ circle, about ¼” thick. Spread with soft margarine. Cut into 16 wedges. Roll up, beginning at rounded edge. Place point underneath on baking sheet. Let rise until light, about 1 hr. Heat oven to 400°. Bake 15 to 20 min.
* *When using Self-Rising Flour, omit salt.*
After the gala holiday dinner of HORMEL CURE 81 Ham, make your second meal a memorable occasion, too—serve golden Sweet Potato Rolls with thin pink slices of HORMEL CURE 81 Ham.
##MARBLE CAKE 2 cups GOLD MEDAL Flour* (regular or WONDRA) 1⅓ cups sugar 2½ tsp. baking powder ¾ tsp. salt ⅔ cup shortening 1 cup milk 6 egg yolks 1 tsp. vanilla 1 sq. (1 oz.) BAKER’S Unsweetened Chocolate, melted Chocolate Glaze (below)
Heat oven to 350°. Grease and flour a bundt pan or a tube pan, 10×4″. In mixer bowl stir together flour, sugar, baking powder and salt. Add shortening, milk, egg yolks and vanilla; beat 3 min. med. speed or 450 vigorous strokes by hand. Pour about ⅔ of batter into pan. Stir chocolate into remaining batter; drop by spoonfuls over batter in pan. Cut through batter with rubber spatula several times for marbled effect. Bake about 60 min. (If tube pan is used, baking time will be slightly shorter.) Cool in pan 10 min., then turn out. When cake is cool, spread with warm glaze. Wrap in SARAN WRAP.
**Chocolate Glaze:** Melt 1 sq. BAKER’S Unsweetened Chocolate with 1 tbsp. butter over low heat; remove. Blend in ¾ cup confectioners’ sugar, 1½ tbsp. milk and dash of salt.
* *When using Self-Rising Flour, omit baking powder and salt.*
If-you-cant
I love the cover art! Definitely going to try the sweet potato rolls and the treasure chest pie sounds interesting.
3 Comments
These are awesome-need to try making the pumpkin flan cake!
*Image Transcription: Book Pages*
—
#Part 1 of 3
—
#BETTY CROCKER’S HOLIDAY HERITAGE
—
#COOKIES U.S.A.
##CHOCOLATE ALMOND CHIPS
1 cup soft margarine or butter
1 cup sugar
½ tsp. almond extract
½ cup roasted diced almonds
1 egg
2 cups GOLD MEDAL Flour* (regular or WONDRA)
1 bar (4 oz.) BAKER’S GERMAN’S Sweet Chocolate, broken in pieces
Heat oven to 325°. Grease pan, 13×9×2″. Combine ingredients except chocolate in large mixer bowl. Mix on low speed or by hand until dough forms. Spread in pan. Bake 35 to 40 min. or to golden brown. Melt chocolate with 3 tbsp. water over low heat. Drizzle on cookies. Cool slightly; cut warm. *Makes 4½ doz. 1″ sq.*
* *Self-Rising Flour may be used.*
##RIBBON CANDY SPRITZ
1 cup soft margarine or butter
½ cup sugar
½ tsp. salt
1 egg
1 tsp. almond extract
2¼ cups GOLD MEDAL Flour* (regular or WONDRA)
Heat oven to 400°. Cream margarine and sugar. Add remaining ingredients; blend. Divide dough in half; color with two colors. Divide each color in half and pat each to about 10×2½”. Stack, alternating colors; cut in half. Place half in cookie press with bar plate. Make aluminum foil strips, 3″ wide, from 4 thicknesses. Form molds by folding strips up over middle finger and pinching at sides. (Like shape of finished cookie) Place on baking sheet. Press dough onto foil. Bake 6 to 9 min. or until set, but not brown. Cool on foil.
* *Do not use Self-Rising Flour.*
##NEW ORLEANS PRALINE CHEWS
½ cup soft butter
1 cup brown sugar (packed)
1¼ cups GOLD MEDAL Flour* (regular or WONDRA)
⅓ cup maple-flavored syrup
3 tsp. baking powder
½ tsp. salt
About 3 oz. pecan halves
Heat oven to 375°. Combine all ingredients except pecan halves; mıx just until a soft dough forms. Roll into 1″ balls; place 3″ apart on *lightly* greased baking sheet. Flatten each with greased bottom of a glass dipped in granulated sugar. Place 3 pecan halves on each cookie. Bake about 8 min. Cookie will flatten and be chewy crisp. Cool 1 or 2 min. before removing from sheet. *Makes 3 to 3½ doz. cookies.*
* *When using Self-Rising Flour, omit baking powder and salt.*
—
#COOKIES U.S.A.
##FILBERT SLICE-UPS
1 cup soft butter
½ cup sugar
2 cups GOLD MEDAL Flour* (regular or WONDRA)
1½ cups finely ground filberts or finely chopped pecans (5 oz.)
½ cup currant jelly
Confectioners’ Sugar Icing (below)
Combine butter, sugar and flour in large bowl. Mix on low speed or by hand** until dough forms. Stir in nuts. Press and mold into four 6″ rolls. Chill 3 hr. or until firm enough to slice.
Heat oven to 350° Cut slices ⅛” thick. Place on ungreased baking sheet. Bake 10 to 15 min. When cool, place two cookies together with ½ tsp. currant jelly; frost with Confectioners Sugar Icing. If desired, sprinkle with pistachio nuts. *Makes 48 double cookies.*
**Confectioners’ Sugar Icing:** Blend 2 cups confectioners’ sugar and 3 tbsp. milk. Add milk, if necessary. Spread thinly.
* *Self-Rising Flour may be used.*
** *If dough doesn’t hold together, work with your hands.*
##ALMOND BUBBLES
½ cup soft butter
⅔ cup sugar
⅛ tsp. salt
⅔ cup GOLD MEDAL Flour* (regular or WONDRA)
1 tsp. grated lemon peel
1 cup (4½-oz. can) almonds, chopped
½ tsp. vanilla
Confectioners’ Sugar Icing (below)
Combine all ingredients except icing in large mixer bowl. Mix on lowest speed or by hand** until dough forms. Chill until firm enough to handle.
Heat oven to 375°. Roll dough into 1″ balls. Place 2″ apart on ungreased baking sheet. Bake 8 to 10 min. or until flat, light tan and bubbly. Cool slightly; remove carefully from baking sheet. While warm, drizzle with Confectioners’ Sugar Icing. *Makes about 3½ doz.*
**Confectioners’ Sugar Icing:** Combine 1 cup confectioners’ sugar, 4 tsp. water and ½ tsp. almond extract. Add small amount of water, if necessary.
* *When using Self-Rising Flour, omit salt.*
** *If dough doesn’t hold together, work with your hands.*
—
#SOUTHERN HERITAGE
##ROSE TRELLISED HAM
Bake a HORMEL CURE 81 Ham at 325° for 14 to 16 min. per pound. Remove ham from oven 40 min. before end of baking time. Place Cheddar Piping (below) in pastry tube; form lattice design (see illustration) on top of ham. Shape remaining mixture into rosettes on slightly greased baking sheet. Bake ham and rosettes 35 to 40 min. longer. Just before serving, decorate with candied cherry “roses”: Snip candied cherries into small sections to within ⅛” of center. Serve rosettes with ham.
**Cheddar Piping:** Heat ½ cup water and 2 tbsp. butter to rolling boil. Stir in ½ cup GOLD MEDAL Flour* (regular or WONDRA) and ¼ tsp. dry mustard. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat mixture in large mixer bowl with 2 eggs, 4 or 5 drops yellow food color and 1 cup shredded Cheddar cheese on med. speed until smooth, scraping sides frequently.
* *Self-Rising Flour may be used.*
##SWEET POTATO ROLLS
1 pkg. active dry yeast
1½ cups warm water (105 to 115°)
⅓ cup sugar
1¼ tsp. salt
⅔ cup shortening
2 eggs
1 cup lukewarm mashed sweet potatoes
7 to 7½ cups GOLD MEDAL Flour* (regular or WONDRA)
Soft margarine or butter
In mixing bowl dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, sweet potatoes and half the flour. Mix in remaining flour until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Place greased side up in greased bowl; cover with SARAN WRAP. Refrigerate. About 2 hours before baking, divide dough in half. Roll each half into a 16″ circle, about ¼” thick. Spread with soft margarine. Cut into 16 wedges. Roll up, beginning at rounded edge. Place point underneath on baking sheet. Let rise until light, about 1 hr. Heat oven to 400°. Bake 15 to 20 min.
* *When using Self-Rising Flour, omit salt.*
After the gala holiday dinner of HORMEL CURE 81 Ham, make your second meal a memorable occasion, too—serve golden Sweet Potato Rolls with thin pink slices of HORMEL CURE 81 Ham.
##MARBLE CAKE
2 cups GOLD MEDAL Flour* (regular or WONDRA)
1⅓ cups sugar
2½ tsp. baking powder
¾ tsp. salt
⅔ cup shortening
1 cup milk
6 egg yolks
1 tsp. vanilla
1 sq. (1 oz.) BAKER’S Unsweetened Chocolate, melted
Chocolate Glaze (below)
Heat oven to 350°. Grease and flour a bundt pan or a tube pan, 10×4″. In mixer bowl stir together flour, sugar, baking powder and salt. Add shortening, milk, egg yolks and vanilla; beat 3 min. med. speed or 450 vigorous strokes by hand. Pour about ⅔ of batter into pan. Stir chocolate into remaining batter; drop by spoonfuls over batter in pan. Cut through batter with rubber spatula several times for marbled effect. Bake about 60 min. (If tube pan is used, baking time will be slightly shorter.) Cool in pan 10 min., then turn out. When cake is cool, spread with warm glaze. Wrap in SARAN WRAP.
**Chocolate Glaze:** Melt 1 sq. BAKER’S Unsweetened Chocolate with 1 tbsp. butter over low heat; remove. Blend in ¾ cup confectioners’ sugar, 1½ tbsp. milk and dash of salt.
* *When using Self-Rising Flour, omit baking powder and salt.*
I love the cover art! Definitely going to try the sweet potato rolls and the treasure chest pie sounds interesting.