A Vintage Christmas

 

Growing up in the 1950's and 60's I had a most wonderful childhood.  Christmas was an especially wonderful time of year for me, filled with abundance . . .  faith, love, family . . . it truly was a season of light.

We didn't get a lot of treats the rest of the year, with perhaps the exception of Easter, along with the occasional pie or birthday cake . . .  but at Christmas my mom would pull out the stops and our family kitchen was filled with lovely smells and tastes.  

 

Some of those special bakes came from a Robin Hood Baking Leaflet.  All of the flour companies used to put out special baking leaflets at Christmas time.  You could pick them up free at the grocery stores, or in magazines, etc.

This little booklet is filled with the Christmas flavours of my childhood.   

I wanted to give you all something special for Christmas, something I thought you would use and so I scanned the whole booklet and it is my gift to you.  

 

It is filled with lovelies such as Holiday Gems, Lemon Glaces, Christmas Shortbreads, Melting Moments, etc., a whole variety of Christmas cookies, yeast breads, quick breads, cakes, pastries, doughnuts and pies to help to make your Christmas holidays the best ever.

  

Just click on the link below and it will take you to a PDF file which contains the whole booket, which you can download and keep for yourself. Just click the three words below and it will take you to the right spot to get it for free.

Vintage Robin Hood 

 

Yield: makes 1 loafAuthor: Marie Rayner

Candied Fruit Bread

prep time: 30 minscook time: 1 hourtotal time: 1 hours and 30 mins

A very Christmassy Quick Bread!

ingredients:

245g plain flour (1 3/4 cups)

4 tsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

135g granulated sugar (3/4 cup)

40g chopped citron (1/4 cup)

40g raisins (1/4 cup)

2 TBS chopped candied cherries

2 TBS chopped candied lemon peel

30g chopped pecans (1/4 cup)

30g chopped blanched almonds (1/4 cup)

240ml milk (1 cup)

2 eggs, well beaten

3 TBS butter melted

instructions:

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter an 8 by 5 by 3 inch loaf tin thoroughly.  Line with paper. (optional)

Sift
 the flour into a bowl along with the baking powder, salt and cinnamon.
 Stir in the sugar.  Stir in the citron, raisins, candied fruit, and
nuts.  Whisk together the milk, eggs nd butter.  Add to the dry
ingredients and stir together just to blend.  Turn into the prepared
loaf tin. Let stand for 20 minutes.

Bake in
 the preheated oven for 1 hour on the middle of the centre rack.  Turn
out onto a wire  rack to cool and let stand for several hours prior to
slicing.

Created using The Recipes Generator

  

 

A little gift from me to you which comes along with a hearty Merry Christmas and thanks for visiting me all the year through!  Happy Holidays! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin