Christmas Baking

Just to show that everything old is new again ... or something like that ... I was going to write about Christmas baking. Found this in last year's archives and the order is almost the same, except that as the last week before Christmas comes into view I am rather behind in the baking. But we always pull it off one way or another.

Anyway, I'm reposting this holiday goodness for anyone who cares to try the recipes.

I kicked off the baking season, as I always do, with a batch of Amaretti. Those little almond meringue cookies that are so easy to make and even easier to eat.

Next were Date Crumb Bars ... think homemade "Fig Newton" for these.

Then I stalled out ... luckily Rose came home and with everyone at work has time enough to take up the slack.

She began with some Chocolate Chunk Biscotti, which are so much easier to make than most people would ever credit.

Next up were Chocolate Mint Filled Cookies. This recipe basically is a chocolate sandwich cookie with a chocolate mint patty as filling. I had some Andes' chocolate mint chip-ish bits and she used those for the filling instead of the thin mint patty. They are good enough but not minty enough and next year we will go back to the standard way.

Of course, we can't forget Mexican Wedding Cakes, which are amazingly, buttery, nutty bits of goodness with just the slight sweetness that comes from a powdered sugar coating.

Peanut Butter Bears (which I can't believe I never shared here ... must fix that soon). They are a delicious, crisp peanut butter cookie that has a texture reminiscent of shortbread somehow. This year we figured the girls are finally old enough not to care about making bears of the dough and Rose added chocolate chips and rolled them into balls which she flattened with her hand. Delicious!

Last up will be sugar cookies, cut into various Christmas shapes, of course, and then frosted in a Christmas Eve family decorating marathon. I am still searching for that holy grail of sugar cookie recipes so tend to try a different one every year in my quest for perfection.

That isn't all the baking though.

Last weekend I made Mashed Potato Dinner Rolls and put them in the freezer awaiting thawing for their Christmas dinner debut.

On Christmas Eve I will make Pecan Rolls, which was our family's traditional Christmas morning breakfast all through my youth. There is nothing like eating those rolls and ripping open gifts while the paper sticks to your hands because of the cinnamony syrup. Mmmm, mmmm.  I never realized until now that I have neglected to share it with y'all. Enjoy!

Pecan Rolls

Our family's traditional Christmas breakfast, these Pecan Rolls are probably actually Schnecken from Germany. However, as pecans are native to America, these have been Americanized.

We have one pan on Christmas morning and I freeze the other to thaw and warm for New Year's breakfast. A sweet start to the new year, right?

These are simple and the result is impressive. The only thing you need to have plenty of is time as the recipe is a fairly forgiving one. 

It originally came from the Meta Given's Modern Encyclopedia of Cooking which was my mother's go-to book for many recipes that became family favorites ... such as the Tuna Puff Log. Yes, it sounds strange but it was a brioche loaf which one baked and then cut off the lid to in order to hollow out and fill with a delicious creamed tuna (fairly stiff but with walnuts and a dash of nutmeg). It made a surprisingly sophisticated dish which I seem to recall my parents serving to company ... who would eat seconds.

I have adapted the dough recipe for this somewhat to modernize it and I divided it into steps to make it easier to follow. I also simplified it as I am used to kneading yeast breads, etc. But the rest is pure Meta Given.

Pecan Rolls

Step 1:
1/3 cup butter, melted
1 cup warm milk
1 egg, lightly beaten
1/3 cup sugar
1 teaspoon salt
1 tablespoon yeast (or 1 package yeast)
1/2 teaspoon malt powder (optional, I get it from King Arthur flour, not in the original recipe)
4 cups flour

Combine and knead as usual for yeast dough. Let rise. Punch down dough, turn out on a lightly floured counter and let rest 10 minutes.

Step 2:
1-1/3 cups moist light brown sugar
1/2 cup butter, room temperature
1/4 cup white corn syrup
Pecan halves or pieces

Meanwhile, mix brown sugar, butter and corn syrup until smooth and spread in the bottom of two 9” cake pans. Place pecan halves (upside down) in circles covering pan spread. If using pieces, press enough cover thoroughly firmly into mixture. Set pans aside until after rolls have been made.

Step 3:
1/2 cup soft butter
1/2 cup white sugar
1 teaspoon cinnamon

Roll half of dough into a 8x10” rectangle, about 1/3” thick. Spread with butter and sprinkle with sugar mixed with cinnamon. Starting on wide side, roll up snugly. Cut into twelve 1” slices. Place into one pan in circles, with rolls not quite touching. Brush with melted butter. Repeat with remaining dough. Cover lightly and let rise in warm place until double, about 1 hour.

Bake at 350° for 25-30 minutes.

Remove from oven; let stand 2-3 minutes, then loosen edges with a knife and turn upside down onto serving plate. Hold pan over rolls a minute for syrup to drain out on rolls. Serve warm nut-side-up.
These freeze well. Dough can be used for any sweet rolls.

The House That Rose Built -- Updated

The recipe came from Nick Malgieri's "Cookies Unlimited" and the scraps from the house were truly delicious. We are going to a Christmas party tonight at Tom's mother's place since his brothers will all be in town. Rose wanted to make this for this little kids to eat. They may have to fight us for some of it.

And the Aftermath

Yes, it tasted as good as it looked.

A Bit of Gingerbread for Your Ears

I have a narration that appeared today on PodCastle ... a delightful bit of flash fiction called Through the Cooking Glass. It's themed for Christmas and isn't very long so give it a listen!

Rated PG. Contains the wafting smell of gingerbread.

Cranberry Nut Bread

We had this every Christmas when I was growing up. Somehow it is a bit different (and, of course, I would say better) than the usual cranberry bread one finds. I haven't made it for years because of the general lack of interest in cranberries around my household ... but I may try it this year and just freeze slices for myself.

Step 1:
2 cups flour
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon soda
1 cup sugar
¼ cup shortening

Sift all together. Cut in shortening.

Step 2:
1 egg, beaten
¾ cup orange juice
2 cups cranberries
¹⁄₃ cup chopped nuts

Add eggs and juice, stirring only until mixed. Add nuts and cranberries.

Bake at 350° for 1¼ hours. Cool well before removing from pan. Let stand overnight before slicing. Very crumbly. Be careful slicing.