December 19, 2009
Publication Date: December 2009
Copyright © 2009 by Donald R. Bell
All rights reserved worldwide.
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Welcome
Hi Everyone,Wow! It's nearly Christmas. Where did the time go this year? It hardly seems any time at all since Thanksgiving! Actually, I'm really looking forward to the Christmas holidays this year. Our sons are both at home, Vicki's brother Brian and Mary are visiting from the Arctic, and our Aunt Jessie who's 98 years young will be with us. Great food and great company on Christmas Day.
Have you finished your holiday baking yet? There's still time. You'll find lots of Christmas dessert recipes on my site. There's nothing like an old-time Christmas celebrated with homemade sugar cookies, fruitcake, pies, and candy. Kids of all ages love lots of homemade candy, and it's so easy to make. (See the recipes for chocolate creams below.)
And while you're visiting my site, be sure to listen to the Amos 'n' Andy Christmas show and enjoy some old-time radio comedy. You can find it by clicking on "Old Time Radio" in the navbar. Check out the other old time radio broadcasts on the site too. They are lots of fun to listen to.
Well, I need to send this newsletter off while it's still early in the evening. Thank you for visiting and may you and your loved ones have a very Merry Christmas and a Happy New Year. May 2010 be filled with good health and prosperity for all.
Warm regards,
Don
P.S. Here's something special for you:
Grandma McIlmoyle's Little Dessert Book (depicted above) features 23 old-fashioned dessert recipes that Grandma collected in a little notebook and wrote in her own handwriting. She began her little recipe book while homesteading on the Alberta prairie in the early 1900s.
You'll not only view the recipes as Grandma wrote them in her little book, but I have also included a transcript of the recipes for easier reading. It's my little tribute to Grandma and her recipes, and the ebook is yours for the downloading.
There is no charge for it.
The PDF ebook is my gift to you for subscribing!
Enjoy reading it.
Note: You won't find the link to this PDF ebook on my website. This link is only here for you, so take advantage of it and download your copy of Grandma McIlmoyle's Little Dessert Book now.
The ebook is in Adobe Acrobat PDF format so you need the no-cost Adobe Reader to view its contents. Adobe Reader is already installed on most PC and Mac computers.
As time goes on, I plan to offer other complimentary ebooks to my newsletter subscribers only, so keep watching in future newsletters.
Website Updates
Welcome to this month's updates:New site features and dessert recipes have been added since the last newsletter just in time for the Christmas holidays. So, pull your chair closer, and plan to spend some time.
Have you ever made those German Christmas cookies called Springerle that everyone raves about? Well, now is the time to make them with the help of this authentic Pennsylvania German Springerle recipe.
Visit the Pennsylvania German Springerle Recipe page.
How about an old fashioned Christmas candy cane recipe to make homemade candy canes? Making candy canes is fun, and you can get the children involved.
Visit the Christmas Candy Cane Recipe page.
You'll also want to try the traditional Belgian dessert recipes, especially the traditional Brussels Sepculoos recipe for Belgian Christmas cookies.
Visit the Brussels Sepculoos and Belgian Recipes page.
Christmas is around the corner! Plan ahead to have a festive old time Christmas this year with the help of Grandma's Christmas dessert recipes.
Visit the Christmas Dessert Recipes page.
And More New Pages To Come
See the next edition of this newsletter for additional new recipe pages.Old Fashioned Recipe
For Christmas and New Years we feature old time chocolate cream candy recipes for making luscious homemade chocolates. You'll enjoy nibbling on these delicious treats from Grandma's day over the holidays, and they are easy to make too.Miss Fanny Farmer's Chocolate Cream Recipe
2 cups of sugar
2/3 a cup of milk
1 tablespoonful of butter
2 squares of chocolate
1 teaspoonful of vanilla
Put butter into granite saucepan; when melted add sugar and milk. Heat to boiling point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly and mark in squares.
Or, omit vanilla, and add, while cooking, one-fourth of a teaspoonful of cinnamon. —-Boston Cooking School Cook Book by Fannie Merritt Farmer
Chocolate Creams I
Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter. Let the balls stand for an hour or more.Shave five ounces of Walter Baker & Co.'s Premium No. 1 Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, carefully taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.
Chocolate Creams II
For these creams you should make a fondant in this way: put into a saucepan one cupful of water and two of granulated sugar (or a pound of loaf sugar). Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place.When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.
Caution: Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan. --Choice Recipes by Miss Maria Parloa
Enjoy!
More Old-Fashioned Dessert Recipes
You will find more old-fashioned recipes published in past issues of the Easy Dessert Recipes Ezine.Here, you can access Old Fashioned Recipes from past issues.
Featured Resource
Old Time Radio Broadcasts
Relive the days of old time radio. Now you can enjoy the entertaining radio shows of the past. Westerns, comedy, mysteries, science fiction, drama, big band music, and more.Visit the Old Time Radio Broadcasts page.
Start Your Own Website!
Here is a special offer you won't want to miss out on. If you are at all interested in having your own web site for fun or profit, this is the perfect solution; it's what I use to build my sites.
Thought For The Day
"And the Grinch, with his Grinch-feet ice cold in the snow, stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled 'till his puzzler was sore. Then the Grinch thought of something he hadn't before. What if Christmas, he thought, doesn't come from a store. What if Christmas, perhaps, means a little bit more."--Dr. Seuss
Finally...
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The Legal Stuff
I accept no responsibility whatsoever for the content, profitability, or legality of any published articles or advertisements contained within the Easy Dessert Recipes Ezine.And, although all of the articles have been selected for their content, the publishing of such articles within this newsletter does not constitute a recommendation of the products or services mentioned or advertised within those articles.
Please use your own judgment and carefully check out those products that interest you. Be responsible! Always do your own Due Diligence before responding to any offer.
Copyright © 2009 by Donald R. Bell.
All rights reserved worldwide.
Published Online by:
Donald R. Bell, Editor
2414 Burnham Line, RR 7
Peterborough, Ontario K9J 6X8
CANADA
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