More Favorite Holiday Recipes - Candy and Breads

I learned this recipe in the second grade at school when we were studying about maple trees and maple syrup production.

Only later did I learn that this is a traditional Native American recipe for winter candy. The Northereastern US tribes cooked it in pots over an open fire and drizzled it into the surrounding snow to cool and harden.

Equipment needed for the following recipes:

• Clean and sanitized kitchen counter top and cutting board.
• Measuring cups and spoons.
• Sharp kitchen knives.
• Mixing bowls and spoons.
• 9-inche pie pans
• 8-inch square cake pans
• Sheet pan
• Deep pan for frying.
• Candy thermometer.
• Paper towels.

Maple Syrup Candy

• Yield - 1/3 pound
• 1 Tablespoon butter
• 1 cup maple syrup
• Line a sheet pan with aluminum foil or parchment paper..

In a heavy saucepan, melt butter over medium-high heat. Add the syrup and cook, stirring constantly, until it reads 290 degrees F on a candy thermometer or until drizzled syrup hardens when placed in cold water to a firm ball. Then put saucepan in a larger pan of cold water to stop cooking. Quickly pour the hot syrup onto aluminum foil or a greased surface of a sheet pan - even on a greased counter top - and allow to cool. Crack into bite-size pieces. Place the candy in an airtight container and store in a cool, dry place.

Bear Claw Bread

This is another Native American traditional favorite that is used for special occasions. In order to make the loaves more festive, add 1/4 cup of dried fruit for each loaf. This recipe makes four loaves, so that's 2 cups of dried fruits of your choice - raisins, dates, apricots, figs, cranberries, cherries, etc.

For Four Loaves

• 10 cups flour
• 2 cups hot water
• 2 teaspoons solid vegetable shortening, lard,
• butter, or margarine
• 1 teaspoon honey
• ½ teaspoon salt
• 2 packages active dry yeast
• ½ cup warm water (about 110 degrees F)

DIRECTIONS

• Pre-heat oven to 350 degrees F
• Place 2 cups of hot water, shortening, honey, and salt in a large bowl; stir until shortening is melted.
• Dissolve yeast in the warm water in a small bowl. When liquid in the largre bowl has cooled to room temperature, stir in the yeast mixture.
• Add flour 1 cup at a time [8 cups total], beating well after each cup. Pour the remaining 2 cups on a board and turn out dough on top of it.
• Knead the dough until smooth and elastic, about 10 to 15 minutes.
• Place the dough in a greased large bowl, turning dough to grease top of the dough.
• Cover dough with a clean kitchen towel and let rise 90 minutes or until double in size.
• Turn dough out on a floured board and knead again for 3-4 minutes.
• Grease 4 (9-inch) pie pans.
• Divide dough into fourths form flat circles about 8 inches in diameter. Fold each circle almost in half, allowing bottom to extend an inch beyond the top lip. With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold. This will form three toes for the bear's claw.
• Place each loaf in a greased pie plate curving the folded side into a crescent.
• Separate the slashes (toes), cover loosely with a towel and let rise until doubled in size again.
• Set a shallow pan of hot water in the center of bottom oven rack .
• Place loaves on the top oven rack.
• Bake 1 hour or browned and bread sounds hollow when tapped.

Cranberry Fritters

Makes three dozen.

• 1 cup fresh cranberries
• 1 1/2 cups unbleached flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup plus 1 Tablespoon milk
• 1/4 cup brown sugar
• Peanut oil for deep frying
• Confectioners' sugar

DIRECTIONS

• Wash the cranberries and pat dry on paper towels.
• Sift dry ingredients together and mix in milk for a stiff dough.
• With floured hands, pinch off 1 teaspoon of dough and make an indentation.
• Sprinkle a little brown sugar in the indentation and place a cranberry in the center.
• Roll dough around the berry. Repeat until dough is gone.
• Heat oil in a deep, heavy pan to 375 degrees F.
• Drop fritter balls into the fat. Fry, turning until they are deep golden brown.
• Drain on paper towels.
• Shake confectioners sugar over the fritters just before serving hot.

Feast Day Cookies

Makes two dozen.

• 2/3 cup plus 1/4 cup granulated sugar
• 2/3 cup shortening
• 1 egg
• 2 cups unbleached flour, sifted
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon aniseed
• 1/3 cup milk
• 1/2 cup pine nuts, chopped
• 1 teaspoon ground cinnamon

DIRECTIONS

• Pre-heat oven to 350 degrees F.
• In a mixing bowl, cream 2/3 cup sugar and shortening.
• Add egg and blend thoroughly.
• Stir in flour, baking powder, vanilla extract and aniseed, blending well.
• Gradually add milk to form a stiff dough, then mix in the pine nuts.
• Roll dough on a floured board to 1/2-inch thick.
• Cut rolled dough into 2-inch cookies with a cookie cutter or cu squares with a pizza cutter.
• Sprinkle tops with sugar and cinnamon.
• Bake cookies on greased baking sheet 15 minutes until golden brown.
• Cool on a cooling rack and serve.