What Are You Baking for Christmas?

[ChefBeckyD]

So far, I have done:

Russian Teacakes
Spritz Cookies (Colleen - your recipe is the BEST!)
Date Balls
White Chocolate Christmas Crunch
Glazed Pecans


Still to do:

Pecan Tassies
Christmas Sugar Cookie Cutouts
Chocolate Macaroons
Molasses Crinkles

 

[jrstephens]

Usually I have done stuff by now. I called my mom this weekend and got her to do Sugar Cookies, HAHA!

I need to sit down and decide and make a list.

 

[KellyTheChef]

I have not made a bunch of cookies the past few Christmases...seems like once I had Evan (2.5 yrs) I just don't have the time, or the desire to make the time.

I am going to make micro peanut brittle today and a "mock" baklava today! (here is the link for the baklava: http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=44256&WidgetTracking=RecentlyViewed )

 

[ShanaSmith]

Not exactly baking, but I have made over the top caramel apples, chocolate, caramel pretzel rods, caramel corn, sugan cookies, peanut butter cookies, and I am working on my peanut butter cups in the floral muffin pan.

 

[redsoxgirl]

I'm making cookies of some sort, a chocolate triffle (hubby's favorite) and the truffle brownie cups.

We're going to MILs for Christmas Eve and I told her I'd bring dessert - yum! :love: :love: :love: :love:

 

[wadesgirl]

I'm trying the nutty caramel brownies and the mint chocolate silk torte. Otherwise, everyone else is cooking!

 

[SusanBP0129]

Butter Cookies
Magic Cookie Bars
Snickerdoodles
Spritz
Peanut Butter Blossoms
Hazelnut Crunch
Rum Balls
Pecan Tassies

...and probably one or two more that I am forgetting.
I love to bake for Christmas!

 

[sfdavis918]

This post has inspired me! I am going to make:

Snickerdoodles
Sugar Cookies (according to DH those are Santa's favorites )
Russian Tea Cakes

I may try even more if I can get those done. First though, I gotta get my cards done!

 

[chefann]

I used to bake tons for Christmas, but this year I've only done 1 thing: fruitcake. It's aging in brandy-soaked cloths now and will be ready to eat in a few days.

In the past, my baking list included:
Triple Ginger Cookies
Cranberry Chip Cookies
Pumpkin Bars
Cashew Triangles
Caramel Corn
Fruitcake
Cream Cheese Spritz

 

[DebbieJ]

Nothing! We leave for FL on Friday and we'll be baking some cookies with the kids at MIL's house while we're there. Thankfully she has a stone.

 

[dianevill]

I did a ton of baking with my friend last week. We made:
Snickerdoodles
Thumbprints
Christmas wreaths
Peanut butter cereal candy
Fudge
Sugar cut-outs
Old World raspberry barss
Spritz (3 different kinds - white, mint and chocolate)
Peanut butter blossoms
Meringue kisses
Ting-a-lings
Peppermint patties
Chocolate cherry nuggets
Peanut butter filled crackers dipped in chocolate
Peanut butter cookies
Chocolate chip cookies
Almond crescents
Pecan fingers

Think I got them all. We had our big Christmas at my house this past Saturday, and we went through a LOT of cookies!

 

[chefann]

I already had a request to post a couple of my recipes. I'll post them later, after I deal with my Leadership crisis. (still waiting to hear on that...)

 

[chefann]

I found my fruitcake recipe online, which is good as I don't want to type it out. I don't do the almond paste nor the frosting. I've made it in a tube pan in the past, but usually use the stoneware loaf pan and mini loaf pan, greased with shortening but no brown paper. I get 1 large loaf and 4 small loaves from 1 batch. It's really good toasted with cream cheese spread on the slice. And it is MUCH better when it's aged for a month before eating, whether you soak the cheesecloth in liquor or not.

There's just enough batter in this to hold the fruits and nuts together.

Enjoy!

Black Fruitcake recipe
This is an English cake. It is also known as Dark Fruitcake, English Fruitcake and Merry Christmas Cake.

1/4 pound candied citron
1/8 pound candied lemon peel
1/8 pound candid orange peel
1/2 pound candied cherries
1 pound candied pineapple
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/2 cup dark rum, cognac, sherry or Madeira
1/4 pound blanched shelled pecans
1/4 pound shelled walnuts or pecans
2 cups sifted all-purpose flour
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon milk
1 teaspoon almond extract

Prepare fruits and nuts a day ahead. Sliver the citron, lemon and orange peel into very thin strips; cut cherries in half and pineapple in thin wedges. Set aside.

Pick over raisins and currants to eliminate stray stems or seeds; add rum, cognac, sherry or Madeira, and soak overnight. Chop almonds and walnuts or pecans coarsely. Set them aside, also.

The following day, grease a 10-inch tube pan, four 1-pound coffee cans, or 2 bread pans measuring 9 x 5 x 3 inches. Line with brown paper.

To make the cake, mix 1/2 cup of the sifted flour with all the fruits and nuts in a large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in granulated sugar and brown sugar, a little at a time, until mixture is smooth. Stir in the eggs, milk, almond extract and flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked. Bake at 275 degrees F. A tube pan that uses all the batter will take 3 1/4 hours. The bread pans, which will each hold half the batter, will take 2 1/4 hours. The coffee cans, which each hold one-fourth of the batter, will take 2 hours. Remove cakes from oven, let stand 30 minutes, then turn out onto cake racks. Peel off the brown paper very carefully. The four small, round cakes make attractive Christmas gifts.

To age fruitcakes, allow at least four weeks. Wrap each cake in several layers of cheesecloth well soaked in rum, cognac, sherry or Madeira. Place in an airtight container, such as a large crock or kettle, and cover tightly. If cheesecloth dries out, moisten it with a little of the wine or spirits. Do not overdo it. The cakes should be firm, not soft, at the end of the aging period. This will make them easy to slice in neat, compact slices. If you wish to frost fruitcakes after they have been properly aged, cover the top first with Almond Paste, then with Milk Frosting. To decorate, make a garland of candied cherries, slivered angelica, and blanched whole almonds around the edge of the cake.

Almond Paste:
1 pound blanched almonds
1 pound confectioners' sugar, sifted
3 egg whites
1 teaspoon almond extract or
2 teaspoons rose water

Work almonds through a food grinder or blend in an electric blender. Thoroughly mix in confectioners' sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture.

Milk Frosting:
1 1/2 cups granulated sugar
1/2 cup milk
1 teaspoon butter
1/2 teaspoon vanilla extract

Combine sugar, milk and butter in a saucepan. Cook, stirring constantly, until mixture begins to boil. Then boil, without stirring, until a few drops tested in cold water form a soft ball. Remove from heat, stir in vanilla extract, and beat until frosting is of spreading consistency. Spread over top of cake letting it dribble down the sides. If frosting becomes too stiff to spread, melt in top of double boiler over boiling water, then beat again.

 

[rennea]

I did a ton of baking with my friend last week. We made:
Snickerdoodles
Thumbprints
Christmas wreaths
Peanut butter cereal candy
Fudge
Sugar cut-outs
Old World raspberry barss
Spritz (3 different kinds - white, mint and chocolate)
Peanut butter blossoms
Meringue kisses
Ting-a-lings
Peppermint patties
Chocolate cherry nuggets
Peanut butter filled crackers dipped in chocolate
Peanut butter cookies
Chocolate chip cookies
Almond crescents
Pecan fingers

Think I got them all. We had our big Christmas at my house this past Saturday, and we went through a LOT of cookies!

Anything left????? I'm coming over to your place

 

[chefann]

I was thinking the same thing.

 

[pamperedlinda]

......(Colleen - your recipe is the BEST!)
.....

Post it please - or direct me to the original thread. I just bought the cookie press and I have no idea how it works. I'd like to start with a recipe that is 'supposed' to be good so I'll know if I'm doing it right!!

 

[pamperedlinda]

I'm making:
Gingerbread cookies
Sugar cookies
Caramel Date Pinwheels
Cherry Bon Bon Cookies
Peppermint Dreams
Festive Cranberry Crunch Bark
Peanut Butter Fudge
Pretzel Wreaths
Pepper Glazed Pecans

 

[rennea]

Post it please - or direct me to the original thread. I just bought the cookie press and I have no idea how it works. I'd like to start with a recipe that is 'supposed' to be good so I'll know if I'm doing it right!!

Aahh the cookie press, almost got a divorce the first time DH and I made cookies with it When you get the hang of it Linda it's great. Remember to give your cookes "time" to stick to the stone. I hold the press straight down on the stone and click then I count to ten and left the press off stone. Hope this makes sense and helps. Good luck, I really like mine now.

 

[rennea]

For my treats this year:

Sugar Cookies
Chocolate Dipped candy ginger
Chili Chocolate Dipped Pretzels
Peacan Tassies
Cherry Nut shortbread
Mexican Wedding cookies
Glazed pecans

I'd make more but my hips and thighs can only take so much adding too

 

[janetupnorth]

No baking here yet, maybe this weekend but here is my funny Brie story.I make the tangy pepper pecan brie and took it to my boss's Christmas party...told her it needed to be heated for 8-10 minutes at 425. So she preheats the oven...I hear the ding, go to open the oven to pop it in and there is her drain rack and metal plug/catcher in the oven melting! Luckily she keeps tin foil over her racks. Anyway, reminder to all having company over...don't hide/store stuff in your oven then preheat it with it in there for your guests. Luckily I was sympathic and the smell wasn't too bad, but she was embarrased. I'm just so glad I wasn't the one that turned the oven on!!!!

 

[dianevill]

Anything left????? I'm coming over to your place

Come on over. Tons left - I have to hide them from myself....errr, ahhh, I mean the kids!

 

[poohritz]

not too muchi had a cookie exchange at work so i got a lot of my baking done for me
I made
cherry cordial cookies(for the exchange PC cakemix cookie recipe)
peanut brittle
banana split bark
choco carmel nut puddles
and dipped pretzles
flourless pecan cookies for my gluten free friend.

 

[ChefNic]

I've made the
Celebration Cookies (Batter Bowl layered thing)
Tempting Toffee Crisps ("More Stoneware Sensations'' book - yummmm!)

Making tonight:
Cherry Eggnog Bread (Celebrate! cookbook)
pretzels dipped in white chocolate and Cinnamon Sprinkles

 

[rennea]

Cherry Eggnog bread?? I've never had this, betcha it good though!

 

[ChefBeckyD]

Post it please - or direct me to the original thread. I just bought the cookie press and I have no idea how it works. I'd like to start with a recipe that is 'supposed' to be good so I'll know if I'm doing it right!!

Here is the thread with Colleen's spritz recipes - I haven't tried the chocolate ones yet - but the "best ever" one really is the best!

http://www.chefsuccess.com/f8/i-need-cookie-press-help-29211/

 

[climbercanoe3]

Oh Janet that is funny. I hide stuff in my oven all the time. The only good thing about my oven is that since it is so old I never preheat it. It gets way to hot if I do. So luckily I won't burn anything I am not trying to cook. (Hopefully I remember this storywhen I get a new oven.)

 

[JAE]

I never (well, except once) hide anything in my oven because I know I'll turn it on. I do hide things in my microwave, like baked goods that I'm trying to "forget" are around. I did put the bar pan and mini serving spatula in my oven once when we were trying to sell our house. I had to get out fast, so I put it in the oven. Of course, I preheated the oven and smelled that funny plastic melting smell.
Oh, and I've made the pretzel wreaths, cut out cookies, chocolate cherry chip cookies, chocolate dipped cookies from SBRC years ago. All these were given to a cookie selling fundraiser.

 

[pamperedlinda]

Here is the thread with Colleen's spritz recipes - I haven't tried the chocolate ones yet - but the "best ever" one really is the best!

http://www.chefsuccess.com/f8/i-need-cookie-press-help-29211/

Thanks Becky!

 

[Chef Kearns]

NOTHING!! My oven blew up 1 hour before my PC brunch last week that I hosted in my home for the mom's of my daughter's preschool. It still isn't working. The repair guy came out today, but they have to order the part. I'm not sure when I'll be able to cook again. I keep forgetting that it's busted. I bought a bunch of ingredients to make cookies with the kids, but then got home and remembered about the oven!! Drat it all! Maytag! We haven't even been in our home a year and a half!! Brand new!

 

[chefann]

I had a request for the Cranberry Chip Cookies, so here it is.

Cranberry Chip Cookies
from Betty Crocker New Christmas Cookbook, 1982

1 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1/4 cup milk
2 tablespoons orange juice
1 egg
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups coarsely chopped cranberries (fresh, not dried)
1 cup chopped nuts (pistachos are great in this recipe, as they make the cookies red and green, and they're not an "expected" nut in a cookie)
1/2 cup vanilla milk or semisweet chocolate chips
Browned Butter Glaze (below)

Heat oven to 375°F. Grease cookie sheet. Mix sugars and butter in large bowl. Stir in milk, orange juice and egg. Stir in flour, baking powder, salt and baking soda. Carefully stir in cranberries, nuts and vanilla chips. Drop dough by rounded teaspoonfuls about 2 inches apart on cookie sheet. Bakek 10 to 15 minutes or until light brown. Remove from cookie sheet. Cool on wire rack. Spread with Browned Butter Glaze.
About 5 1/2 dozen cookies

Browned Butter Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water

Heat butter in 2-quart saucepan over low heat until golden brown; cool slightly. Stir in powdered sugar and vanilla. Beat in water until smooth and of spreading consistency.
(Cooking the butter until it's golden brown gives it a complex, rich flavor that cannot be duplicated. These cookies are good plain, but the glaze makes them fabulous.)