In the spirit of the holiday season, six Ormond Beach residents are revealing their most prized treats. Enjoy!
Scotch Cookies (extra good)
Carole Benson was given this recipe almost 50 years ago by her favorite aunt, who was 70 years old at the time. Known for her baking skills, she made hundreds of these cookies every year for her church and friends. Benson's visit with her aunt filled her with inspiration to carry on this family tradition.
Ingredients (Makes 70 cookies):
- One pounds of light brown sugar
- Two sticks of butter (Benson recommends using real butter, it makes a difference)
- Two eggs
- One tablespoon of cinnamon
- Four cups of flour
Instructions:
- Cream the sugar and butter together, then beat the eggs and add them in. Combine the cinnamon and regular flour and add them in.
- Divide the mixture into four parts and wrap it in wax paper for easy rolling. Place it in the refrigerator for two hours.
- Roll the mixture very thin and cut with a round, scalloped edge cutter. Bake at 350 degrees for eight to 10 minutes.
- Store in an air-tight container. Cookies taste better when they are allowed to age.
No Topping Needed Molasses Cake
Darleen Sylvester's grandmother used to make this recipe in an old blue tin cake pan. She remembers being disappointed if one wasn't in the cupboard waiting for her.
Ingredients:
- One cup of raisins soaked in cold water
- One and one-fourth cup of sugar
- Three-fourth cup of butter
- One egg
- One teaspoon of vanilla
- Three-fourth cup of molasses
- Two cups of flour
- One teaspoon of salt
- One teaspoon of cinnamon
- One-fourth teaspoon of cloves
- One teaspoon of baking soda
Instructions:
- Cream together the butter and sugar. Then add in the vanilla and the egg.
- In a sifter put in the flour, salt, cinnamon, cloves and baking soda. Add all the ingredients to the creamed mixture with the raisins. Save the raisin water and add cold water to it to make it one cup.
- Mix it all together and pour into a 9-inch by 12-inch buttered pan. Bake at 325 degrees for 50 to 55 minutes. When you can smell the cakes, take it out of the oven.
Cranberry Apple Casserole
Joy Keasey is a 30-year-old part-time Ormond Beach resident who holds a membership at many organizations.
Casserole ingredients:
- Three cups of sliced and peeled apples
- One package of fresh cranberries
- One cup of sugar
Crumb topping ingredients:
- One and one-half cup of oatmeal
- One-third cup of chopped pecans
- One-cup of brown sugar
- One-half cup of melted butter
- One-third cup of flour
Instructions:
- Mix the casserole ingredients and place in a greased two-quart casserole dish.
- Mix the crumb topping ingredients and spread them over the first mixture.
- Bake at 350 degrees for one hour and enjoy.
Eggnog Chocolate Chiffon Pie
A special holiday dessert from Mabel Daugherty, who is now deceased.
Ingredients:
- One nine-inch graham cracker crust, already prepared
- One-fourth cup of cold water
- Two tablespoons of unflavored gelatin
- Two and one-half cups of dairy eggnog
- One-half teaspoon of rum extract
- One cup of whipping cream
- One-fourth cup of maraschino cherries, chopped
- One one-ounce square of semi-sweet chocolate, coarsely grated over sweetened whipped cream
Instructions:
- Sprinkle gelatin on water to soften.
- Head one cup of eggnog over low heat to a simmering point. Then add gelatin and stir to dissolve. Remove from heat.
- Add the remaining one and one-half cup of eggnog and rum extract. Chill until partially set.
- Whip cream until stiff. Fold into eggnog mixture. Fold in cherries and chocolate. Chill until the mixture mounds.
- Turn into crust and chill. Serve garnished with sweetened whipped cream.
Mama's Christmas Cake
From the kitchen of Della Wise.
Ingredients:
- One cup of margarine
- Two boxes of chopped dates
- One and three-fourth cups of sugar
- Two cups of nuts
- Three whole eggs
- Three cups of candied fruits
- Three cups of cake flour
- One large bottle of red cherries
- One and one-half teaspoon of soda
- One teaspoon of vanilla
- One teaspoon of salt
- One cup of buttermilk
- One tablespoon of orange juice
Instructions:
- Cream the margarine and sugar. Then add eggs one at a time.
- Add the dates, nuts and cherries to one cup of flour.
- Add two cups of flour mixed with the soda, salt, buttermilk and vanilla to the fruit mixture.
- Bake for one hour and 20 minutes at 350 degrees.
Sunset Punch
Elsa Wiedemann, soon to be 103 years young, is one of the charter members of The Casements Guild. She still exercises 20 minutes a day and attends meetings when she can.
Ingredients:
- One quart of apricot nectar
- One quart of orange juice
- One cup of lime juice
- One and one-half cups of lemon juice
- One cup of powdered sugar
- Four quarts of chilled sparkling water
- A large block of ice
Instructions:
- Mix together the fruit juices and sugar. Add sparkling water and pour over ice.
Best-Ever Macaroni Salad
Another one for the kitchen of Wiedemann
Ingredients:
- One eight-ounce package of elbow macaroni
- Eight hard-boiled eggs, diced
- Two cups of crisp celery, diced
- Six green onions, including tops
- Mayonnaise to moisten
- Salt and pepper
- Two teaspoon of prepared mustard
- One teaspoon of horseradish
- Four fresh tomatoes, diced
- Fresh cooked shrimp (optional)
Instructions:
- Cook macaroni until tender and then drain with cold water.
- When cooled, add eggs, celery and onion. Add a sufficient amount of mayonnaise to moisten. Add salt and pepper to taste. Add mustard and horseradish.
- Before serving, add diced tomatoes and shrimp.
