By Brack Johnson
Home-baked delights warm the heart as well as your kitchen. This season, the sweet treats fulfill multiple roles.
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Consider:
- Bring a tempting taste of your holiday home to other digs in the Triangle.
- Give the too-hard-to-buy-for on your list a little something they won't want to regift.
- Offer happy endings when friends and family gather under the mistletoe at your place.
Here are creative recipes for holiday baking from recent cookbooks.
Betty Crocker Christmas Cookies
Houghton Mifflin Harcourt
Holiday House Cookies
1 pouch Betty Crocker gingerbread cookie mix
1/2 cup butter, softened
1 tablespoon water
1 egg
1 one-pound container creamy white or vanilla creamy ready-to-spread frosting,
if desired
Assorted small candies, if desired
Heat oven to 375 degrees. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
On floured surface, roll half of dough at a time to 9 x 6-inch rectangle. Cut rectangle into 6 three-inch squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof, press dough to seal.
Bake 8 to 10 minutes or until set. Cool 5 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Decorate with frosting and candies.
Makes 8 large cookies
Christmas Ball Cookies
Cookies
1 cup butter, softened
1/2 cup powdered sugar
1/8 teaspoon salt
1/4 teaspoon almond extract
2 cups all-purpose flour
Red, green and white sanding sugar
Filling
1/4 cup butter, softened
1 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon milk
In a large bowl, beat 1 cup butter, 1/2 cup powdered sugar and the salt with electric mixer on medium speed about 2 minutes or until creamy. Beat in 1/4 teaspoon almond extract. On low speed, beat in flour just until combined. Cover; refrigerate 30 minutes.
Heat oven to 350 degrees. Line cookie sheets with cooking parchment paper. Shape dough into 48 (3/4-inch) balls. Roll 16 balls in each color of sanding sugar, coating completely. On cookie sheets, place balls 1 inch apart.
Bake 15 minutes or until set and bottoms are light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes
In small bowl, beat 1/4 cup butter, 1 cup powdered sugar, 1/4 teaspoon almond extract and the milk with electric mixer on medium speed until smooth. For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie; top with second cookie, bottom side down, to form ball.
Makes 2 dozen cookies
Better Homes and Gardens Baking
More Than 350 Recipes Plus Tips and Techniques
Meredith Corporation
Classic Sugar Cookies
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
1-3/4 cups all-purpose flour
Preheat oven to 300 degrees. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
Add sugar, baking soda, cream of tartar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies on cookie sheet for 2 minutes. Transfer cookies to wire racks; cool completely.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.
Makes 48 cookies
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
54 milk chocolate stars or milk chocolate kisses, unwrapped
Preheat oven to 350 degrees. In a large mixing bowl, combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 minutes or until edges are firm and bottoms are light brown Immediately press a chocolate star into center of each cookie.
Transfer cookies to a wire rack; cool.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Makes 54 cookies
I Love Cinnamon Rolls
Andrews McMeel Publishing
Pumpkin-Cinnamon Pullaparts
Dough
Flour for dusting
3/4 cup pureed cooked or canned pumpkin
1/2 cup buttermilk
1/4 cup whole milk
4 tablespoons unsalted butter
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
3-1/4 cups all-purpose flour, plus more for dusting
1 tablespoon instant
or bread machine yeast
Pan Sauce
4 tablespoons unsalted butter, softened
Filling
1/2 cup packed light brown sugar
2/3 cup spiced pumpkin or apple butter
2 teaspoons cinnamon
Cinnamon Cider Glaze
1-1/2 cups confectioners' sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter
1 tablespoon whipping cream or whole milk
2 tablespoons apple cider or juice
Pinch of salt
For the dough, in a 4-cup measuring cup, combine the buttermilk, milk, butter, sugar and salt. Microwave on high for 1½ minutes or until warm.
Whisk in the eggs.
Mix the flour and yeast together in a bowl. Add the liquid ingredients and stir to combine. Beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mess.
Cover with plastic wrap and let rise in a warm place (about 85 degrees) for 2 hours or until the dough has risen to about 2 inches under the rim of the bowl and has a sponge-like appearance.
For the pan sauce, spread the butter into two 8-inch round cake pans. Transfer the dough to a floured surface and dust very lightly with flour.
Flour your hands. With a floured dough scraper, cut the dough in half. Working the dough as little as possible and adding flour as necessary, roll each half into an 8 x 12-inch rectangle.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread half the pumpkin butter over each dough rectangle and sprinkle with half the filling. Roll up the dough, starting with a short end, to form a 12-inch cylinder. Cut each cylinder into 9 slices. Place each slice, smooth side up, in a prepared pan, starting with the perimeter of the pan and moving toward the center. Cover with tea towels and let rest at room temperature for 45 minutes.
Preheat the oven to 350 degrees. Bake for 25 to 27 minutes or the rolls have risen and lightly browned.
For the glaze, whisk all the ingredients together until smooth. Drizzle the glaze over the cooled rolls.
Makes 18 medium rolls
Festive Cranberry-Orange Cinnamon Rolls
Dough
Flour for dusting
1/2 cup buttermilk
3/4 cup whole milk
4 tablespoons unsalted butter
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
3-1/4 cups all-purpose flour, plus more for dusting
1 tablespoon instant or bread machine yeast
Pan Sauce
4 tablespoons unsalted butter, softened
Cranberry-Orange Filling
One (12-ounce) bag cranberries
1/2 cup orange juice
4 teaspoons cinnamon
1 cup granulated sugar
4 tablespoons unsalted butter, softened
Sweet Orange Glaze
1-1/2 cups confectioners' sugar
1 teaspoon freshly grated orange zest
1/4 cup orange juice
For the dough, in a 4-cup measuring cup, combine the buttermilk, milk, butter, sugar and salt. Microwave on high for 1-1/2 minutes or until warm.
Whisk in the eggs.
Mix the flour and yeast together in a bowl. Add the liquid ingredients and stir to combine. Beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mess.
Cover with plastic wrap and let rise in a warm place (about 85 degrees) for 2 hours or until the dough has risen to about 2 inches under the rim of the bowl and has a sponge-like appearance.
For the pan sauce, spread the butter into the bottom of two 9-inch-square baking pans. For the filling, combine the cranberries, orange juice, cinnamon and sugar in a large pot over medium-high heat. Bring to a boil and cook, stirring occasionally, until the cranberries soften, about 7 minutes. Cool to room temperature, about 15 minutes. Have the softened butter ready.
Transfer the dough to a floured surface and dust very lightly with flour. Flour your hands. With the dough scraper, cut the dough in half. Working the dough as little as possible and adding flour as necessary, roll each half into a 10 x 16-inch rectangle. Spread half the butter over each rectangle, then half the cranberry mixture. Roll up the dough, starting with a long end, and form into a 16-inch cylinder. Cut each cylinder into 8 slices. Place each slice, spiral side up, in the prepared pans. Cover with tea towels and let rest at room temperature for 45 minutes.
Preheat the oven to 350 degrees. Bake for 20 to 22 minutes or until the rolls have risen and lightly browned.
For the glaze, whisk all the ingredients together until smooth. Drizzle the glaze over the cooled rolls.
Makes 16 medium rolls
Vegan Chocolate
Unapologetically Luscious and Decadent Dairy-free Desserts
Running Press
Blondies
1/2 cup plus 6 tablespoons canned
unsweetened full-fat coconut milk, well-stirred (do not use light), divided
1 teaspoon apple cider vinegar
1/2 cup organic all-purpose flour
1/2 cup organic whole wheat pastry flour
3 tablespoons coconut flour
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons coconut oil, melted or mild tasting extra-virgin olive oil
1 cup plus 1 tablespoon organic whole cane sugar, ground in a blender until powdered
1 tablespoon pure vanilla extract
1/2 cup vegan dark chocolate chips
Position a rack in the middle of the oven and preheat to 350 degrees. Oil the sides and bottom of the pan and line the bottom with parchment cut to fit. Do not oil the parchment.
Mix 1/2 cup of the coconut milk with the vinegar and set aside for 30 minutes to clabber (curdle).
Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, coconut flour, baking powder, cinnamon and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
Beat the oil and sugar in a separate medium bowl with electric beaters on low speed for 2 minutes until thoroughly combined. Increase the speed to medium and beat another minute. Add the clabbered coconut milk and beat on low until the mixture is smooth.
Add the sifted ingredients to the liquid ingredients in thirds, mixing on low between each addition. Add the remaining 6 tablespoons of coconut milk and the vanilla and beat on low until the batter is smooth.
Stir the chocolate chips into the batter. Pour the batter into the pan and level the top.
Bake for 21 to 22 minutes or until a wooden toothpick inserted in a few spots near the center comes out mostly clean and not sticky. Cool on a wire rack.
Makes on 8 x 8-inch square pan
Chocolate Chunk Banana Bread Pudding
6 slices sprouted wheat bread, or another bread
1/2 cup raw whole cashews, rinsed and soaked in boiling water to cover for 1 hour
1/2 can unsweetened full-fat coconut milk, well-stirred (do not use light)
1/4 cup plus 2 tablespoons organic granulated sugar
2 tablespoons pure maple syrup, Grade B or dark amber, or agave syrup
2 teaspoons pure vanilla extract
1 tablespoon tapioca starch or organic cornstarch
1 ripe medium-size banana
3-1/2 ounces dark chocolate (any percentage), chopped into chunks
Cut the bread into roughly 1-inch chunks. Put the chunks into a large bowl and set aside until needed.
Drain the cashews and put them into a blender. Add the coconut milk, sugar, maple syrup and vanilla. Blend, starting on low and increasing the speed to high for 1 minute or until the liquid is perfectly smooth.
Add the tapioca or cornstarch to the blender and blend for 1 minute. Pour the liquid into a 2-cup measure and add enough water or non-dairy milk to equal 1-1/3 cups.
Pour the liquid over the bread and set aside to soak about 15 minutes, stirring gently with a silicone spatula a couple of times, until the bread is soft and has absorbed most of the liquid.
While the bread soaks, position a rack in the middle of the oven and preheat to 375 degrees. Oil the sides and bottom of an 8 x 8-inch baking pan.
Spoon the bread mixture into the prepared pan. Coarsely chop the banana and mix it into the soaked bread. Sprinkle the chocolate chunks over the top. Press some of the chocolate into the bread mixture.
Place the pan on the middle rack of the oven. Immediately reduce the heat to 350 degrees. Bake for 15 minutes or until slightly puffed and firm to the touch. Let cool slightly before serving.
Makes 8 servings
Sprinkles!
Recipes and Ideas for Rainbowlicious Desserts
Quirk Books
Chocolate Pistachio Biscotti
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1 cup packed light brown sugar
4 tablespoons unsalted butter, softened
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
1 teaspoon ground coffee
1/2 cup bittersweet chocolate chips
1 cup shelled pistachios
About 1/2 cup (4 ounces) colored candy melts
About 1/3 cup red nonpareils, or any other sprinkles
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk flour, cocoa powder, baking soda and salt. Using an electric mixer on low speed, beat in eggs for about 1 minute, until a crumbly dough forms.
In a separate large bowl, beat brown sugar with butter, extracts and coffee until combined. Add sugar mixture to flour mixture and beat on low speed until a dough begins to form. It will not come together completely. Fold in chocolate chips and pistachios
Turn out dough onto a lightly floured surface. Press dough together with your hands, forming it into one mass. Then divide it into two equal parts and form it into two logs. Place one log on each prepared baking sheet and press it with the palm of your hand to flatten to a width of about 3 inches.
Bake for 20 minutes, rotating the pans halfway through the baking time. Remove from oven and lower oven temperature to 250 degrees. Let dough rest on pans for 20 minutes. Dough will be slightly spongy to the touch, similar to a dense bread.
Transfer logs to a cutting board. Using a serrated knife, cut into 1/2-inch slices. Return the slices, cut side up, to the baking sheets. Bake for another 40 minutes. Transfer cookies to wire racks to cool.
Melt candy melts in a deep mug or bowl according to package directions. Dip cooled biscotti halfway in melted candy melts. Place on parchment paper and decorate with dragées (sugar coated nuts or candy) and sprinkles.
Makes 2 dozen
Gingerbread Ornaments
1/2 cup plus 2 tablespoons unsalted butter
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup milk
3 cups bread flour
1-1/2 teaspoons baking soda
3-1/4 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground allspice
3 pinches ground cloves
1/4 teaspoon salt
Icing and colored sugar for decorating
Line a 9-by-9-inch baking pan with plastic wrap. In a saucepan, melt butter over medium heat. Add sugar, corn syrup and milk, and whisk continuously until the mixture's temperature reaches 100 degrees. Remove from heat.
With an electric mixer on low speed, combine brad flour, baking soda, spices and salt. Slowly beat in butter mixture for 2 minutes, until thoroughly combined. Pour dough into pan, cover with plastic wrap and refrigerate overnight or up to 3 days.
Preheat oven to 350 degrees. Coat several baking sheets with cooking spray or line with parchment paper. Cut chilled dough into four equal pieces.
On a lightly floured work surface, roll out one piece of dough and dust with more flour as needed. (Keep other dough pieces refrigerated until you're ready to use them.) Roll out dough to a thickness of 1/4 inch. Using cookie cutters, cut shapes out of dough and place them about 1 inch apart on prepared sheets.
Bake small cookies for 10 to 12 minutes and larger cookies for 15 minutes, or until slightly brown on the edges and firm to the touch. Cool sheets on wire racks for a couple of minutes before using a metal spatula to transfer cookies onto wire racks to finish cooling.
Decorate cooled cookies with icing and colored sugars as desired. Store in an airtight container for up to 2 weeks; if storing decorated cookies, stack them between sheets of wax paper.
Makes 5 dozen small or 3 dozen large cookies