Christmas

Snickerdoodles

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This is a recipe I have been making since I was in Grade 8 and was in Mrs. Schendel’s Home Ec class. I have to say, it was my absolute favourite class!

Snickerdoodles
A Christmas Favourite - Snickerdoodles

1 cup Shortening, slightly softened
1 1/2 cup Sugar
2 Eggs
1 1/2 teaspoons Vanilla
2 3/4 cup Flour
2 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt

1/2 cup Sugar
2 teaspoons Cinnamon

Preheat oven to 350F.

In small mixing bowl, combine flour, cream of tartar, baking soda, cinnamon and salt; set aside.

In small flat bowl combine 1/2 cup sugar and 2 teaspoons cinnamon; stir well to combine.

In large mixing bowl cream together shortening and sugar until light and fluffy.
Stir in eggs, one at a time, stirring well after each addition; add vanilla and mix until incorporated.

Slowly add flour mixture to creamed mixture stirring until well combined.

Using a 2 ounce scoop, scoop out dough, roll each scoop into a small ball.
Roll each ball in sugar/cinnamon mixture; place 2″ apart on ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
These cookies puff up at first, then flatten out with crinkled tops.

Yield: About 5 dozen

 

Cookies

Coconut Macaroons

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Coconut Macaroons with Lemon
Coconut Macaroons with Lemon

 

2 Egg Whites
1/4 teaspoon Cream of Tartar
3/4 cup Berry Sugar (caster sugar in .au)
2 cups Flaked Coconut

 Optional Add ins:
Vanilla
Almond Flavouring
Lemon Juice

 Optional Toppings:
Strawberry, Raspberry or Cherry Jam
Lemon Danish Filling
Chocolate, melted for drizzling or dipping

Preheat oven to 325F (160C)
Line baking tray with baking paper.

In large CLEAN, absolutely no greasy residue, stainless steel or glass mixing bowl beat egg whites and cream of tartar to soft peaks.
Add sugar, a tablespoonful at a time, beating until thick and glossy. (this is the tedious bit but you know it is so worth it!)
Stir in Flavouring(s) of your choice; I use about 1 1/2 teaspoons of Vanilla and 1 teaspoon of Almond Extract
Fold in coconut.
Spoon large teaspoons of mixture onto prepared baking tray.

Bake for 12 to 15 minutes, until firm and showing a hint of colour.
Remove from oven and place on wire cooling rack.

Carefully slide a metal spatula under each macaroon; the macaroons will form a crisp outer shell as they cool so I like to loosen them from the baking paper before they set.

Variations:
After spooning out mixture, with slightly wet fingers, even out the surface of the macaroon and then make indent in the centre of each one
Place a scant amount of jam in each indentation.
Bake as directed.
Once cool, you can either drizzle each macaroon with a bit of melted chocolate
or
Dip 1/2 of the macaroon into melted chocolate; place on wire rack and allow chocolate to set.

Bet you can’t eat just one.

Coconut Macaroons with Strawberry Filling and Chocolate Drizzle
Coconut Macaroons with Strawberry Filling and Chocolate Drizzle
About, Cookies

Gingerbread Cookies

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Good old fashioned Gingerbread cookie dough perfect for making Gingerbread Men, Gingerbread Houses or delightful Ginger Snaps. When the kids were little we used to have Gingerbread House Parties every year. The kids are grown and have left home now but I still use this recipe to the delight of my students at Christmas!

Gingerbread Cookies
Gingerbread Cookies

1 cup packed Brown Sugar
1/3 cup Shortening
1 1/2 cups Dark Molasses
2/3 cup Cold Water
7 cups Flour
2 teaspoons Baking Soda
2 teaspoons Ground Ginger
1 teaspoon Ground Allspice
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Salt

Frosting and Decorations
4 cups Icing Sugar
1 teaspoon Vanilla
4 – 5 Tablespoons Milk
Food Colouring Paste, if desired

Combine icing sugar, vanilla and milk to right consistency in a large mixing bowl and stir until smooth and glossy.
Divide into smaller bowls and add food colouring, if desired.

Preheat oven to 350F.
Lightly spray baking sheet with vegetable oil spray.
In medium mixing bowl combine flour, spices and salt.
In large bowl, beat brown sugar, shortening, molasses and water with electric mixer, on medium speed.
With mixer on low speed, add flour mixture a cup at a time, mixing well after the first 3 additions.
Switch out paddle attachment for dough hook and add remaining flour mixture.
Stir on low speed until the dough comes together.

I scoop out about 1/3 of the dough, onto a lightly floured surface and gently knead it, form it into a disc then roll dough out to 1/4″ (6mm) thick.
Cut with floured gingerbread cutter or other shapes.
Place cookies on prepared baking sheet, 2″ (5cm) apart.
Bake 8 – 10 minutes or until no indentation remains when touched.
Immediately remove from cookie sheet to cooling rack.
Cool completely, about 30 minutes.

Frost or pipe borders around Gingerbread Men and decorate with raisins, chocolate chips and candies.

Yield: About 36 Cookies

 

 

Desserts

Bread Pudding with Rum Sauce

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I decided to make use of a loaf of bread I found lurking in the freezer and since my menu plan for the day did not include something that called for a side of Stuffing, I made good old fashioned Bread Pudding.

Bread Pudding with Rum Sauce
Classic Bread Pudding with Rum Sauce

2 cups Milk (or soy milk)
1/4 cup Butter
1/2 Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
2 Eggs, slightly beaten
6 cups dry Bread Cubes
1/2 cup Rasins (optional)

Rum Sauce
1 cup packed Brown Sugar
1/2 cup Butter
3 – 4 Tablespoons Bundaberg Rum

Preheat oven to 350F.
Lightly spray an 8″square (2 litre) casserole dish with vegetable oil spray [The casserole dish needs fit into a 9×13 (22cmx33cm)]Place bread cubes in a large mixing bowl.

In small saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
In a small bowl whisk together sugar, cinnamon, salt and eggs; pour over bread cubes and stir to coat cubes.
Stir in milk mixture.
Pout into prepared baking dish.
Place casserole in a 9×13 (22cmx33cm) pan; pour boiling water until 1 inch deep.

Bake uncovered 40 – 50 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.

Rum Sauce
In small saucepan over medium,  bring brown sugar, butter and Bundy rum to a boil, stirring constantly, until sugar is dissolved.
Serve sauce over warm bread pudding.
Store in refrigerator.

Serves 8

Classic Bread Pudding with Bundy Rum Sauce
Bread Pudding with Bundy Rum Sauce and a dollop of Spiced Whipped Cream

Original Recipe taken from Betty Crocker Cookbook 1983 Edition 

Welcome to my Kitchen where the most important ingredient is Love.