Holiday Heritage is another cook-leaflet, only 16 pages and 4″ x 7″ sized.
It was printed in 1966 for Betty Crocker. It highlights holiday dishes and desserts from different regions of the U.S.: Eastern, Midwestern, Western, Southern, and then three pages of “Cookies U.S.A.
It is designed with a rustic, ancestral feel: with illustrations of worn, wooden signs and old hutches holding the holiday dishes (the Technicolor photos of the food are inserted into the hutch illustration.) The fonts are old-timey, too. And like may of the other cookbooks in this challenge, there are a lot of recipes packed into a tiny package.
From the Eastern Heritage section the Treasure Chest Pye is a bowl-shaped cake which when sliced reveals the “treasure” of apples and cranberries. Pandowdy and Shoo Fly Coffee Cake are included here as well.
From the Midwestern section there is a Filbert Crown Cake, based on a dessert named Indiana Hickory Nut Cake. The Western section has a Gold Dust Appetizer Loaf, a bread made with Parmesan and ham – yum! And from the Southern section, Syllabub Pie and Sweet Potato Rolls among others.
And Cookies, U.S.A.? There are Almond Bubbles (which seem to resemble Lace Cookies but with frosting), Pennsylvania Dutch Light Ginger Cookies, and Ribbon Candy Spritz.
The Spritz require making shades of red and green dough, layering them, using a cookie press to shape the dough into ridged ribbons, and then shaping the ribbon into ripples to resemble ribbon candy. Phew! That’s a lot of work to make a cookie into the image of one of the most despised candies of my youth! (Often at grandparents’ houses at holidays, ribbon candy would be the only candy available. What choice had we? We were kids… we needed candy, so we ate it. It was sticky, oddly flavored, and it shattered at the lightest touch. Fun.)
This is a cute, little booklet and I like the rustic Santa riding a reindeer on the cover. I admire the effort to include holiday flavor from all over the country. That Gold Dust one is a bit of a stretch though, don’t you think?
Filbert Crown Cake
- Filbert Crown Cake is from the Betty Crocker cookbooklet, Holiday Heritage. The ingredients and recipe below are formatted as they are in the cookbooklet.
6 egg whites
1/2 cup sugar
1 cup shortening
1-1/2 cups sugar
4 tsp. CALUMET baking powder
2-2/3 cups GOLD MEDAL Flour (regular or WONDRA)
1-1/2 cups (6 oz.) ground filberts, hazelnuts, or walnuts
1 cup milk
Maple Frosting (below)
Chocolate Wedges (below)
Heat oven to 350°. Grease and flour two 9″ or three 8″ layer pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar and beat until very stiff and glossy. Set aside. Combine shortening, 1-1/2 cups sugar, the baking powder, flour and nuts in large mixer bowl. Blend in milk; beat 2 min. med. speed or by hand. Carefully fold in egg whites. Pour into pans and bake 35 to 40 min. Cool. Frost cake with Maple Frosting. Arrange Chocolate Wedges upright in frosting on side of cake. Place whole filberts (about 1/2 cup) around top edge. Chill. Cut between wedges. 16 slices.
Maple Frosting: Combine 2/3 cup soft butter, 2 egg whites, 2 tbsp. maple syrup and 4 cups (1 lb.) confectioner’s sugar in large mixer bowl. Beat until frosting is smooth and of spreading consistency.
Chocolate Wedges: Melt 2 bars (4 oz. each) BAKER’S GERMAN’S Sweet Chocolate over hot water. Spread on outside bottom of 8 or 9″ layer pan (use same size as for cake.) Chill. Remove; bring to room temperature. Cut in 16 wedges. Chill until cake is frosted.