Category Archives: Christmas

Texas Christmas Cake

image

Yield: 16 servings

Ingredients

1pound golden raisins
1cup whiskey
2cups (4 sticks) butter, softened
2cups sugar
6— egg yolks
4cups cake flour
1tablespoon baking powder
1pound pecans, chopped
6— egg whites– Whiskey

Optional – Extra pecans for decorating
Instructions

Soak the raisins in 1 cup whiskey in a bowl.
Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Stir in the raisin mixture. Mix the flour, baking powder and pecans in a bowl. Fold into the butter mixture.

Beat the egg whites in a mixing bowl until stiff peaks form. Fold into the batter until no white streaks remain. Pour into a well-greased tube pan.

Bake at 300 degrees for 2 1/2 hours or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Dampen a piece of cheesecloth with additional whisky and wrap around the cake. Cover with plastic wrap and let stand for 1 day before slicing.

Advertisements

Italian Christmas Cookies

image
Italian Christmas Cookie

4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.

Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy

Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Southern style Baked Picnic Ham

image

Prep Time: 15 minutes
Cook Time: 2 hours, 45 minutes
Total Time: 3 hours
Yield: 10 Servings

For New Years dinner we decided to try something new, a delicious Southern style Baked Smoked Pork Shoulder, super easy to prepare Studded with cloves, brown sugar glaze and sliced pineapple as an option, your family is sure to love this any time of the year but, it’s just perfect for the holidays.

Ingredients
9 Lb average Smoked Pork Shoulder
(smoked but not cooked)
1 can of Sliced Pineapple (reserve juice)
1 bottle (Beer) Rickard’s Blonde
1 lemon, juiced and zested
½ cup of Light Brown Sugar**
2 Tablespoons of Yellow Mustard or Dijon**
Whole Cloves – optional
4 – 5 fresh Sage
(** ×2 – optional)

Instructions
Preheat one side of BBQ with smoker chips at medium temp (or oven at 350°)

Line a 2-inch deep roasting pan with Aluminum Foil
Place the whole pork shoulder package in the pan on a wire rack.
Carefully cut the outer plastic packaging and any other packing materials that might be included, discard except the netting on the meat, do not remove at this time.

Place the meat skin side up in the pan.
Add beer and sage to the pan.
Cover the meat with Aluminum Foil.
Place in BBQ on side without heat.
Meat should cook about 18-22 minutes per pound of weight.
In a small bowl, mix Brown Sugar and Mustard, add just a few tablespoons of the juice from the pineapples mix well to form a thick paste.
About 45 minutes before the pork should be done, remove the pan from the BBQ (oven) and remove foil.
Reduce the heat to low (oven heat to 250º.)
Carefully cut away the netting from around the meat. It may stick in some places so be careful.
Using tongs and a knife, carefully remove the layer of skin and fat from the meat, set discard.
Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again.
If using Cloves, place one clove in each of the squares made from the cuts.
Drizzle half of the glaze over the cooked meat.
Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top.
Return the roast to the BBQ (oven), uncovered and cook for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º.

Extra Glaze:
If you would like an extra dose of glaze to the ham, you can mix the mustard, Brown sugar and pineapple juice and apply a thin layer (it’s not necessary, just a matter of preference) after you remove the toothpicks, pineapple and cloves.

Turn up BBQ to high
(If oven method, Set your oven to BROIL.)

Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it’s a nice brown color. Sugar should be melted but don’t let it burn. Oven temperatures will vary so, keep a close eye on it during this final step.

Remove from oven and let stand for 5-15 minutes before carving.

Serve warm and enjoy!

Note:
If you made extra glaze you could warm it and serve on the side.

image

image

image

image

image

Modified from Taste of Southern

The Best Butter Tarts Recipe (Placed 3rd in a Baking Contest!)

Cooking with Alison

Butter tarts are a wonderful Canadian dessert.  (Speaking of wonderful Canadian things, have you tried ice cider?)  Butter tarts are individually portion sized tarts that have a flaky pastry shell and a sweet and gooey filling.  If desired, the filling can include raisins or pecans.  I made both variations in the photo above.  If you like pecan pie (see my recipe here), you’ll probably like butter pecan tarts.  Personally, I prefer the tarts.  I made these butter tarts for the first time over Thanksgiving, 2011.  We were amazed by how good the pastry was.  This was the best, buttery and flaky pastry I have ever made and these were the best butter tarts we had ever had.  Although they can be a bit messy to eat, this pastry is the perfect compliment for this type and size of tart.  The filling is soft and gooey, you won’t get…

View original post 1,085 more words

Classic Gingerbread Men (and Women!)

Crumbs and Nibbles

DSC_0045

Happy holidays! In case you’ve been looking for a last minute treat to whip up for Christmas, I thought I’d share this recipe for Gingerbread Men from Taste of Home. I made these with a family friend (and fellow baker) last weekend, along with two other cookie recipes (Chocolate Mint cookies and Peanut Butter Blossoms, for those who are wondering). These, like roll-out sugar cookies, are fun to make and cut, but they’re even more fun to decorate! Let’s just say we got very creative with some of ours; you’ll see what I mean in a moment.

This won’t be a step-by-step recipe, mostly because of the fact that I was in the midst of making two other batches of cookies while assembling these. And maybe because of the fact that I had flour and cocoa and cinnamon ingrained into my hands throughout this process.

DSC_0026

But anyway, here’s the…

View original post 295 more words

The Quickest and Easiest Mincemeat Christmas Cookies!

Lucy Daniels

mincemeat christmas cookies

So it’s Christmas eve eve and I bet your a little sick of the traditional mince pie by now right? They have been passed around the office, offered to you at every relatives house you’ve been to and eaten as dessert at every pre christmas christmas lunch! Well, I have a solution, whilst still keeping in the festive spirit, but steering clear of pies, I bring you Mincemeat Cookies. You can forget about having to kneed and rest that dough for your pies, because these are the easiest cookies in the world, yet they taste like you’ve been baking all day! These are kind of like your oatmeal and raisin cookies with added festive-ness. I originally saw this recipe in the Sainsburys magazine and adapted the recipe from there. Whilst I used my own home made mincemeat, i’ve tried with good quality shop bought and it works just as well.

View original post 188 more words

Egg Nog Rice Pudding

image

Serves 9

Ingredients
3 cups cooked rice
5 cups egg nog
1 cup milk
2 teaspoon vanilla extract or 2 vanilla pod seeds extracted
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cinnamon (optional)
1/3 cup raisins
1 cup heavy cream, whipped, for garnishing pudding

image

Instructions
Pre-heat oven to 350 degrees.
Over medium heat in a heavy sauce pan, add rice, egg nog, milk, nutmeg, cinnamon and vanilla stirring frequently so the milk doesn’t burn. Bring to a slow simmer for about 20 mins.
Stir in raisins then pour into casserole, baking dish or ramkins and bake for 20 minutes.
Allow to cool slightly before serving.

Top with spoonfuls of whipped cream, dust with a little freshly ground nutmeg or cinnamon if desired. 

Mincemeat Pinwheel Cookies

Pinwheel cookies are a Christmas classic. This version uses pre-rolled puff pastry as the dough, and seasonal mincemeat as the filling. Much easier than the traditional version with two colours of home-made cookie dough stacked and rolled.

image
Mincemeat Pinwheel Cookies

Makes: 44   
Preparation: Bake 
Ready In: 25 Minutes 
Skill Level: Intermediate

Ingredients:
2 tsp (10 mL)granulated sugar
1 pkg (450 g) PC Butter Puff Pastry , thawed
3/4 cup (175 mL) PC Mincemeat

Instructions:
In food processor, purée mincemeat for 15 seconds or until smooth. Set aside.

Unroll one sheet of puff pastry onto counter, leaving it on the parchment paper. Spread with half of the mincemeat, leaving a 1/2-inch (1 cm) border bare on all sides. Using parchment paper to help, roll up jelly-roll fashion into a long tube. Gently press on seam of pastry to seal. Wrap in parchment paper, twirling ends to hold in place. Repeat with remaining pastry and mincemeat. Freeze for 3 hours or until firm.

Arrange oven racks so one is in top third of oven and other in bottom third. Preheat oven to 400°F (200°C). Remove puff pastry from freezer; let stand at room temperature for 10 minutes. Pour sugar onto rimmed baking sheet.

Unwrap pastry tubes. Use parchment paper to line two baking sheets. Gently roll pastry tubes in sugar to coat. Using sharp knife, trim ends and discard. Cut into 22 slices, each a scant 1/2-inch (1 cm) thick and place flat on prepared baking sheets. Discard remaining sugar.Place one baking sheet in top third of oven and other in bottom third. Bake for 6 minutes. Switch baking sheets from top to bottom, rotating them from front to back as well when you switch places. Bake for a further 6 to 8 minutes or until puffed and golden. Transfer to wire rack to cool.

Source: http://m.presidentschoice.ca/en_CA/recipes/recipeslisting/mincemeat_pinwheel_cookies

Melt in Your Mouth Shortbread Cookies

image
Melt in Your Mouth Shortbread Cookies

 This fabulously tender shortbread is made in the food processor to ease preparation; be careful though as over processing dough will cause the dough to become greasy and the butter will melt out as they bake.

Serves: 48   
Preparation: Bake 
Skill Level: Intermediate 
Ready In: 60 Minutes    
See more at: President’s Choice

Ingredients:
1 pkg (250 g), at room temperature Salted Country Churned Butter
1 1/2 cups (375 mL) All Purpose Flour – Unbleach
1/2 cup (125 mL) icing sugar
1/4 cup (125 mL) Cornstarch
1 tsp (5 mL)Pure Vanilla
Coloured sugar (optional)

Instructions:
1. Arrange oven racks so one is in top third of oven and other in bottom third. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.

2. In bowl of food processor, place butter, flour, icing sugar, cornstarch and vanilla. Process for 30 seconds. Using rubber spatula, scrape down side of bowl. Process another 30 seconds or until smooth. Do not over process dough.

3. Drop level tablespoon (15 mL) amounts onto prepared baking sheets, spacing 2 inches (5 cm) apart, about 12 cookies per baking sheet. (Alternatively, place dough in piping bag fitted with 1/2-inch (1 cm) plain or star tip and pipe dough into small circles about 1-1/2 inches (4 cm) across. You can leave a hole in centre of circle or not, as you prefer.) Sprinkle with decorative sugar, if using.

4. Place one baking sheet in top third of oven and other in bottom third. Bake for 15 minutes. Switch baking sheets from top to bottom, rotating them from front to back as well when you switch places. Bake for a further 10 minutes or until slightly coloured. Cool cookies on baking sheets for 2 minutes before transferring to wire rack to cool. Allow baking sheets to cool for 10 minutes before baking off rest of dough on same parchment paper.

Tip:
Use red and green coloured sugars on piped dough to make cookies look like mini Christmas wreaths.

Chocolate Pepper Cookies

This recipe is a chocolate ball that is moist and full of flavor.
image

Difficulty Level: Easy
Makes: 40 to 50 cookies

Ingredients
4 cups all-purpose flour
1 1/8 cup sugar
1/4 cup dry Hershey baking cocoa
1/2 teaspoon baking soda
1teaspoon baking powder
1/2 teaspoon ground black pepper (or cayenne for extra zip)
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 cup of any kind of whiskey
1/2 cup crisco shortening (do not use the butter type)
1/2 cup milk (can use whole or skim)
1/2 cup chopped walnuts
Frosting for chocolate balls
1/2 pound 10 x white powdered sugar
2 tablespoons dry baking cocoa
2 tablespoons vegetable oil
Cold coffee about 4 to 5 tablespoons and keep adding til it is smooth. (You are going to dip the cookies and let the frosting drape over the cookie)

Directions/Steps
Preheat oven to 375F.
Mix flour, sugar cocoa and all spices in a large bowl. Then add whiskey, shortening and milk and mix together.
Add walnuts and roll into small golfball size balls and place on ungreased cookie sheets.
Bake for 10 minutes or until bottoms are a nice light brown. Then cool on racks and frost.

Additional Tips
If the dough is too dry just add more milk in small increments until it is incorporated and the dough is smooth and dough like. Add the walnuts after you get the dough mixed and if the dough is too sticky then just add a small amount of flour.