Happy New Year!

Have a great new year (don't be the "wallflower").

Holiday Treats

Have a Merry Christmas.

Candied Fruit

The General Foods Kitchens Cookbook, 1959.

Fruited Christmas Tree Bread

1/2 cup raisins
1/4 cup chopped candied cherries
1/4 cup chopped citron
1/3 cup sugar
1/3 cup boiling water
1 tbsp lemon juice
2 cups sifted cake flour
2 1/2 tsps baking powder
3/4 tsp salt
3 tbsps sugar
5 tbsps shortening
1 tsp grated lemon rind
1 egg slightly beaten
1/3 cup light cream

To make the filling: Combine raisins, cherries, citron, 1/3 cup sugar, the boiling water, and lemon juice. Cook and stir over low heat until sugar is melted and mixture is well blended. Cool.

To make the dough: Measure sifted flour, add baking powder, salt, and 3 tbsps of sugar, and sift together. Cut in shortening. Add lemon rind. Combine egg and cream. Add to flour mixture, stirring only until soft dough is formed (20 strokes). Turn out on lightly floured board; knead about 1/2 minute.

To make the tree: Divide dough in half. Roll each half into a triangular tree-shaped piece, 1/8 inch thick. Trim off a narrow strip from base of each triangle; cut each strip in half.

Place one of the triangles on greased baking sheet. Fasten 2 of the strips at bottom to form a tree trunk. Spread the filling evenly over entire tree, leaving a 1/4 inch edge of pastry. Mosten edge. Arrange second triangle and remaining 2 strips on top; press edges together. Cut 4 or 5 slits on each side of tree. Twist tips upward to resemble branches (filling will show). Bake in hot oven (400 degrees) for 20 minutes.