Come Into My Kitchen
by

As for me, thoughts of Christmas are forced on me as early as July when the first mail-order catalogs begin clogging my mailbox, announcing all manner of Christmas specials, discounts and sales. 

Maybe for you it really begins when your family comes in from the cold and sniffs the scent of your Christmas baking; then suddenly, magically it's Christmas. 

British journalist William Bolitho put his finger on the matter of gift giving when he said "You need more tact in the dangerous art of giving presents than in any other social action." To which I would add that knowing how to accept a gift is an art in itself. 

With the arrival of the official gift giving month, the time of the thoughtful present is here when everyone's understanding and perceptions are put to the test.  For what makes a present really captivating, lovingly remembered for years afterwards? The surprise and pleasure of receiving it, of course; but more, the insight of the giver. 

What a perfect opportunity Christmas offers the person who loves to cook to display her (or his) talent as well as an educated heart.  What a windfall a straight-from-the-oven gift would be for the young mother whose days are spent jumping hurdles, completing one chore only to be faced with the next.  Or think of a box of assorted cookies or a freezable cake for a friend who can no longer cook.  You say the gift will be gobbled up in five minuter, and then you'll be forgotten?  Maybe,   but   how you will be blessed  for  those  glorious   five   minutes! 

And  that   gift you always remember at the last minute, or the small gift you'd  like  to  bring  when  you make a once-a-year visit to an old friend.  Where do you find such gems?  In your own kitchen. 
 
A wise man once said, "Liberality consists less in giving a great deal than in gifts well-timed."  Now is a good time to remember his observation. 

SNICKERDOODLES 
(A wonderful variation using orange rind and no cinnamon) 

1 cup butter 
1 1/4 cups sugar 
2 eggs, 
1/2 tsp. vanilla extract 
1/2 tsp. almond extract 
1 tsp. fresh lemon juice 
2 3/4 cups plain flour 
2 tsp. cream of tartar 
1 tsp. soda 
1/2 tsp. salt 
1 tsp. grated orange rind 

In a large bowl or mixer, beat butter and sugar thoroughly.  Add eggs one at a time, beating after each, then flavorings and lemon juice.  Sift dry ingredients, then by hand stir in orange rind.  Refrigerate 1 hour. 

Drop by teaspoon into bowl of granulated sugar, roll into balls and place about 1 l/2 inches apart on greased cookie sheet.  Bake at 350 degrees about 14 minutes, or until lightly browned.  Remove from pan immediately. 

(It is the nature of this cookie to rise spectacularly during baking, then collapse as it browns.  For a crisp cookie, allow to bake until this falling occurs.  If you prefer a chewy cookie, you may underbake them.) Store in tightly covered container.  Freezes well. 
 

CHEESECAKE COOKIES 

1/3 cup butter or margarine 
1/3 cup firmly-packed brown sugar 
1 cup flour 
1/2 cup chopped nuts (pecans or walnuts, or mixed) 
1/4 cup granulated sugar 
8 oz. cream cheese 
1 egg 
2 tbsp. milk 
1 tbsp. lemon juice 

In small bowl cream butter and brown sugar.  Add flour and nuts; mix to yield fine crumbs.  Save 1 cup for topping; press remainder in bottom of an 8-inch square ungreased pan.  Bake at 350 degrees for 12 to 15 minutes, until light brown. 

With electric mixer, blend granulated sugar and cheese until smooth.  Add lightly beaten egg, then milk and lemon juice; beat well.  Spread over crust; sprinkle with reserved crumbs.  Bake at 350 degrees for 25 minutes. Cool and cut into squares. 

PARTY COFFEE CAKE 
(One large rectangular or 2 round cakes) 

1/2 pound butter (2 sticks) 
1 cup sugar 
3 eggs 
1 cup sour cream 
2 1/2 cups sifted all purpose flour 
2 tsp. baking powder 
1 tsp. soda 
1 tsp. fresh lemon juice 
1 tsp. vanilla extract 

In large bowl cream butter and sugar thoroughly.  Add eggs one at a time, beating after each.  Add sour cream, then dry ingredients which have been sifted together 3 times.  Blend in lemon juice and vanilla. 

Spread half the batter in bottom of 8 x l2-inch greased pan (or two 8-inch round pans).  Sprinkle half the filling over batter; spoon remaining batter over filling, spreading carefully to smooth; then sprinkle remaining filling over top.  Bake at 350 degrees about 35 minutes, or  until  cake  tests done (Freezes well) 

Filling and topping mixture: Combine 1 1/2 cups chopped pecans, 2/3 cup sugar and 1 1/2 teaspoons cinnamon. 

ELEGANT POUND CAKE 
(Probably the best pound cake the world) 

8 eggs, separated 
2 2/3 cups sugar 
1 pound butter (no substitute) 
3 1/2 cups sifted cake flour 
1/2 cup coffee cream 
1 tsp vanilla 

Separate eggs.  Measure sugar and set aside.  Beat egg whites until soft peaks form; gradually add 6 tablespoons of the sugar while continuing to beat until stiff.  Refrigerate until needed. 

In large mixer bowl, cream butter; gradually add remaining sugar.  Beat in well-beaten egg yolks.  Sift flour 3 times and add alternately with cream and vanilla.  Beat until mixture is very light (about 20 minutes at low speed).  Fold in egg whites by hand; pour into lightly greased 10-inch tube pan at least 4 inches deep.  Bake at 300 degrees for 1 3/4 hours.  Invert on rack and allow to cool.  Loosen around edges with spatula and remove to serving plate.  Requires no icing.  Serves 15 to 18; freezes well. 

SUGARPLUM CAKE 

1 cup butter 
2 cups sugar 
4 eggs 
4 cups all-purpose flour 
1 tsp soda 
Pinch salt 
1/2 cup buttermilk 
1 tbsp. fresh lemon juice 
1 tsp. orange flavoring 
1 (8-oz) pkg, dates, cut up 
1 lb. orange candy slices, cut 
1 1/2 cups shredded coconut 
1 cup coarsely chopped pecans 
1 cup coarsely chopped walnuts 

Spread a large piece of wax paper on table and sift onto it 1 cup of flour Add finely cut dates, candy, coconut and nuts, dredging thoroughly. (Use scissors, dipped repeatedly in hot water, for  cutting   orange   slices   and dates.) 

In large bowl, cream butter and sugar.  Add eggs one at a time, beating well after each.  Sift remaining cups of flour with soda and salt and add alternately with buttermilk, beginning and ending with flour. Add lemon juice and flavoring, then hand stir in flour-dredged mixture (Batter will be stiff.) Turn into greased and lightly floured deep loaf pans, spreading batter evenly.  Bake at 250 degrees for 2 1/2 hours, or until done. (Cake may be baked in large tube pan if preferred.) 

When cakes are done, immediately pour following mixture over them 1 cup orange juice; 2 teaspoons grated orange rind; 2 cups confectioners sugar. (To hasten the absorbing, punch holes with an ice pick down through cakes before pouring glaze.) This is an extremely rich, moist cake and may be used in lieu of fruit cake.  Freezes well. 

CHEESE BALL 

1/2 pound sharp Cheddar cheese, grated 
1/2 pound cream cheese 
1/4 pound Roquefort (or blue) cheese 
1 clove garlic, crushed 
2 teaspoons grated onion 
Cayenne pepper to taste 
1 teaspoon Worcestershire sauce 
1 cup finely minced parsley 
1 cup chopped pecans 

Thoroughly mix all together except parsley and nuts.  Combine parsley and pecans and blend half into cheese mixture.  Spread remaining on sheet of wax paper.  Form cheese into a ball and roll in nut coating until well covered.  Chill. Freezes beautifully.