Old-fashioned Christmas desserts: Classic recipes from the C&H sugar private collection
When most gifts are going under the tree, here are two gems that will grace your table for the holidays — and other days during the year.
Coconut joy cookies (no-bake recipe)
Servings 3 dozen cookies
Ingredients
- 1/2 cup 1 stick butter or margarine
- 2 cups C and H Powdered Sugar
- 3 cups coconut 8 oz
- 2 ounces nsweetened chocolate, melted (2 squares)
Instructions
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Melt butter in saucepan. Remove from heat.
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Add powdered sugar and coconut. Mix well.
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Shape rounded teaspoons of mixture into balls. Make an indent in the center of each cookie, and place on cookie sheet. Fill centers with melted chocolate.
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Chill until firm.
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Store in refrigerator.
Classic carrot pudding
Servings 8
Ingredients
- 3/4 cup raisins
- 1/4 cup orange juice
- 3/4 cup C and H Golden Brown Sugar packed
- 1/2 cup 1 stick butter
- 2 eggs
- 1 cup finely shredded raw carrots
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
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Soak raisins in orange juice. Set aside.
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Cream together sugar & butter. Beat in eggs. Stir in carrots.
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Combine flour, baking powder & baking soda, spices, and salt. Add 1/2 flour mixture to carrot mixture. Stir in raisins and orange juice; then remaining flour. Mix well.
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Spoon into greased and floured 5-cup mold. Bake in 325 degree oven 50-60 minutes.
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Remove from mold and cool on rack.
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Serve with hard sauce. (Recipe below.)
Hard sauce recipe (1950)
“Hard sauce” is essential to many desserts, and you’ll find it quote easy to make. Cream 1/3 cup butter until soft; add 1-1/2 cups powdered sugar. Stir until smooth and then add one tablespoon hot cream, one half teaspoon lemon extract, and one teaspoon vanilla, and beat two minutes. Chill. (Vintage hard sauce recipe from the Hartford Courant, Hartford, Connecticut – April 9, 1950)
