oohhhh....I love holiday baking!

For giving out I generally do the following
Magic Cookie Bars
Oatmeal Raisin
Sugar (iced with sprinkles)
homemade chocolate/candycane bark
homemade chocolate covered pretzels
mini cinnamon loaves

For the holiday itself, I mix it up every year...depends on if I have a new recipe to try or some one requests an old standby.

Gosh, all that sounds so good. I sometimes do jam thumbprints and peanut butter cookies with a hershey's kiss in the center.

Last year I didn't bake because I was dieting and trying not to cause myself more grief. :-)

-Jenn

I do the choc/pretzels,choc/peppermint sticks, the pretzel/rolo candy/pecan thingys, Texas Trash, choc chip cookies, apple pies, fruitcake (antique recipe) and spiced pecans. Most of the rest of our traditional foods are regular meal things, not desert items.

DH always makes rugelach, and I do the cookies. Of course the little Christmas tree shaped cakes for the kiddies.
And Christmas stollen too...

My dear deceased friend gave me a recipe for butter pie , I have started to make this but if you are a weight watcher its not for you . It is decadent and she made me promise never to give the recipe to anyone other than my offspring so.....if you want to try it do a search for for Butter tart not butter pie ... I do the one that uses a syrup other than maple syrup. I do it in a pie pan . Kareen

Kareen, you know we are all going to go look for it! You are a good friend not to tell!

She was a wonderful friend who died at 48 years old. I know at this age she probably wouldn't have cared who I shared it with so sending you to the the search engine takes care of my past friend and my present friends. Kareen

I am not a cook but I do like making Hummingbird cake and buttermilk pie for the holidays. I am attempting to make bread pudding this year.

Kareen, you sound like a very good friend. I checked out the recipe and it is very similar to our southern pecan pie. I have never made one of those either but I think I will try this one.
B

Everything sounds soo so good. Here is one of my most asked for Christmas cookies - someone on the cooking forum posted it and it just gets better with time:

Cream Cheese Brandy Cherry Balls.
=================================

1/2 Cup marshino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavors intensify.

Another favorite:

This is amazingly simple and always a huge hit. You make it the day before you cut it - it cuts up beautifully - sometimes I just give the whole round of shortbread on a pretty plate wrapped in cellophane with some ribbon and fresh Holly:

Italian Shortbread with Almonds and Jam

Yield 6 Â 8 servings

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon pure almond extract
1 1/2 cups unbleached all-purpose flour
1/8 teaspoon salt
1/4 cup apricot jam or other not-too-sweet jam
1/3 cup sliced almonds

Preheat oven to 350 degrees and set the rack in the middle of the oven. Have ready a 9-inch ungreased springform pan or a 9 inch pie pan or cake pan.

Beat the butter and sugar on medium speed in a standing mixer for 3 to 4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time. Add the almond extract and beat on medium speed for 30 more seconds to blend.

In a small bowl whisk the flour and salt together. Add to the butter mixture and beat on low speed to combine, just until the dough is thoroughly blended, 30 to 40 seconds. The dough will be stiff. Remove ½ cup of dough and set it on a small plate in a thin layer; place it in the freezer.

Press the remaining dough into the pan evenly  it can be a little higher at the edges, but the center shouldnÂt be elevated. Spread the jam evenly over the dough to within an inch of the edge. Retrieve the remaining dough from the freezer and crumble it over the jam. Sprinkle the almonds evenly over the top.

Bake the shortbread for 40 to 50 minutes, or until golden brown. Remove from the oven and let cool completely on a rack. If a springform pan was used, stand the pan on a heavy can to remove the sides (the rim will just fall away). If a cake or pie pan was used, cover it with a flat plate, turn it over to release the shortbread on to the plate, and repeat using a small cutting board so shortbread is face up.

Cut the shortbread into serving sized triangles.

I made these the other day and froze them - they make a perfect little cookie - sparkly with sugar, crackled on the top like a snickerdoodle, slightly crisp on the outside, soft on the inside...yum.

Molasses Sugar Cookies
2 cups flour
1 cup sugar
½ tsp ginger
¼ cup molasses
½ tsp cloves
1 egg
1tblsp cinnamon
½ tsp salt
1 tsp baking soda
Melt shortening over medium heat. Let cool.
After shortening has cooled, add sugar, molasses and egg. Mix well.
Mix dry ingredients.
Add dry ingredients and mix.
Chill for at least 30 minutes.
Preheat oven to 375°. Form balls with the dough and roll in sugar.
Place on cookie sheet covered in parchment paper.
Bake for 8-10 minutes.

Kareen, it is hard to lose a friend, and so young. My best friend died at 40 from brain cancer, and left 2 little girls. It was so sad. One of the girls got married a few years ago, and I had a handwritten recipe of her mom's. I framed it as part of the gift, it was a bittersweet moment when she opened it. She was only 8 when her mom died.
Catt, thanks for all those recipes. I am trying to stock up on the baking supplies while they are sale. Less painful when all the baking starts...
The shortbread on a plate sounds like a good idea. I got these Cookies for Santa plates at Pfaltzgraff for .96. I thought I would do some cookies, but those shortbreads sound good!

What a beautiful plate!

Catt, thanks for the great recipies and Kathleen that is a pretty plate.

My DD could not survive the holidays without her Peanutbutter cookies (they are a cookie recipie that leaves out the eggs...a more "dry" cookie but she loves them). Cupcakes for her are a "must" too. Although I love pies, my DD doesn't, so I don't make them unless I have extra company. I have a great fondness for Canadian Butter Tarts (very rich), I could eat every tart! Those tarts are my fondest "cooking/food memory of my mom's "holiday baking" because she only made/makes them on Holidays. (she is still "here" but in another State :(

Well J, do we get the Canadian Butter Tart recipe? I have never made that..what is it like?
Catt, next to the regular Pfalzgraff Outlet Store they opened a clearance Center. Tons of stuff, some very cute and good deals too. It is a shame I found it...not too close, but 45 min is doable! I feel another trip coming on!

Kathleen I will try to remember when I get home to type it out for you.... Butter Tarts is as common to Canadians as Apple Pie is to U.S. Also, my parents being originally Canadian, in that country the best pastry crust to put the ingrediants in is with a rendered Lard, that is almost impossible to find in the U.S., totally common in Canada though. I feel it makes a superior crust, so that makes a difference too. IMHO. Back "in the day", when my parents took us to Canada to visit relatives it was easy to bring the lard across the border...not even possible now though, at least for my mom to do since she lives very far away and doesn't get to Canada much any more. (she was my main "supplier" LOL)

Thanks, Judith. I could ask at the Cooking forum if there is a substitute for lard, or where it can be bought, smuggled, etc., LOL.

More recipes, Catt. I know you must have a storehouse of them. I would love to have some of your traditional recipes.

Hi Patricia!

My friend and I just made about 150 of these biscuits for an open house wedding reception we are having for my son and his new bride....we are serving the biscuits with smoked ham and several mustards. The flavors are really good and they look festive.

New England Biscuits with Cranberries and Rosemary
2 cups flour
2 ½ teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup dried cranberries
2 tablespoons minced fresh rosemary, finely chopped
1 cup buttermilk
1 egg, lightly beaten
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.
In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.
*********************************************************

This is my favorite molten cake - wonderful to serve for Christmas Eve dessert

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM
These cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor.

Ice cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum
Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Additional powdered sugar
Crystallized ginger strips

For ice cream:
Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
For cakes:
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

Makes 8.

These are the best brownies - we are making these for the reception too....if you don't have Mexican vanilla, use regular...

MEXICAN BROWNIES
The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping.

For brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract, preferably Mexican vanilla
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)
For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

Make brownies:
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
Make topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.

Makes 16 brownies.

Everyone loves these cookies:

EVERYTHING COOKIES

Yield: 48 Servings

Ingredients:
1 c Butter -- softened
1 c Brown sugar packed
1/2 c Granulated sugar
3 Eggs
2 ts Vanilla
2 c All-purpose flour
2 c Quick-cooking rolled oats
1 ts Baking soda
1/4 ts Salt
2 c Raisins
375 g Bittersweet chocolate -- cut Into chunks
175 g Chopped pecans -- (about
1 1/2 cups)

Instructions:

In a large bowl beat together butter brown sugar and granulated sugar until light and fluffy. Beat in eggs one at a time until smooth. Add vanilla. (In food processor combine butter brown and granulated sugars in work bowl; process until light and fluffy. Add aggs and vanilla; process until smooth scraping down sides.) In separate bowl combine flour oats baking soda and salt. Stir into butter mixture to form sticky dough. Stir in raisins chocolate chunks and pecans. (Add dry ingredients to butter mixture in food processor; pulse with on/off motion just until mixture forms a soft ball. Transfer to bowl; stir in raisins chocolate and pecans.) Drop mixture by tablespoons onto greased baking sheet about 2 inches apart. Bake in preheated 375F oven about 10 to 12 minutes or until golden. Partially cool on baking sheet before lifting on to rack to cool completely.

These are the easiest truffles...I once made 150 of these for wedding favors - use a high quality chocolate chip:

CHOCOLATE RASPBERRY TRUFFLES

½ cup whipping cream
2 cups (12 ounces) semisweet chocolate morsels
3 tablespoons seedless raspberry preserves, at room temp
½ tsp. almond extract
¾ cup ground almonds (I use almond meal from Trader Joes)

In a medium saucepan, bring cream to a boil over medium high heat on stovetop. Remove from heat; whisk in chocolate morsels, preserves and almond extract until combined. Chill for at least 2 hours.

Shape chocolate mixture into ½ inch balls. Roll each ball in ground almonds, powdered sugar or sifted powder cocoa; chill truffles until read to serve.

These are to die for, long recipe but simple and worth it:

TOSCA BARS

Base:
1 & 1/3 cups all purpose flour
1/3 cup sugar
8 tbsps (1 stick) butter, cold, cut into 8 pieces
1 egg, separated
Preheat oven to 350F

Lightly grease a metal pan with butter or line with parchment paper.

Place flour and sugar in a food processor, and process the mixture for 5 seconds.

Distribute the butter evenly over the flour mixture, and process until the mixture resembles coarse meal, 15 to 20 seconds.

With the processor running, drop the egg yolk through the feed tube and process just until the dough comes together, 20 to 30 seconds.

Press the dough evenly over the bottom of the prepared pan and 1/2 inch up the sides.
Using a pastry brush, glaze the dough all over with the egg white (or you can pour the egg white over the dough, tilt the pan so the white covers the dough completely, and pour off the excess.

Place the pan on the center rack of the oven and bake until golden, 20 to 25 minutes. set the pan aside, but leave the oven on.
Filling:

7 ozs. almond paste
3 tbsps. sugar
9 tbsps.(1 stick + 1 tbsp.) butter, at room temperature, cut into 9 pieces
2 large eggs
3/4 tsp. pure vanilla extract
3 tbsps. all purpose flour
3/4 tsp. baking powder
6 tbsps. good quality raspberry preserves

Place the almond paste and sugar in food process bowl and mix until it resembles coarse sand, 20 seconds.
add the butter and process until evenly incorporated, 5 seconds.

Add the eggs and vanilla, and process until well mixed, 5 seconds more.

Add the flour and baking powder, process just until incorporated.

Spread the raspberry preserves over the short bread base. then gently pour and spread the almond mixture over that. return the pan to the center rack of the oven, and bake until the filling is set in the center, about 25 - 30 minutes.

Remove the pan from the oven and preheat the broiler.

Topping:
3 tbsps. unsalted butter
6 tbsps. sugar
1 & 1/2 tbsps. milk
1 & 1/2 tbsps. all purpose flour
3/4 cup sliced almonds

Melt the butter in a small sauce pan over low heat. add the sugar, milk and flour, and bring to a simmer. stir constantly over medium-low heat for about 1 & 1/2 minutes. do not boil.

Remove the pan from the heat and stir in the almonds.

Pour the warm topping over the filling, spreading gently with a small spatula or a butter knife.

Broil the bars until golden, about 2 minutes. Watch carefully!

Cool completely in the pan before cutting into bars with a sharp thin knife.

OATMEAL COCONUT RASPBERRY BARS
Active time: 20 min Start to finish: 1 3/4 hr

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
3/4 cup seedless raspberry jam

Preheat oven to 375°F.
Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
Cut into 24 bars.

Bars can be made 3 days ahead and kept in an airtight container at room temperature.

Makes 24 bars.

Chocolate orange walnut Biscotti

Ingredients
2 cups chopped walnuts
3 oz semisweet chocolate
1/3 cup unsalted butter
2 cups flour
2 teas baking powder
3 eggs
1 cup sugar
2 teas finely grated orange zest
Directions
Preheat oven to 350 degrees. Place walnuts on a cookie sheet; toast about 10 minutes or until golden brown. Melt chocolate and butter together, stir until smooth. Let mixture cool. In a bowl, sift flour and baking powder. In a large bowl, beat eggs lightly. Gradually add sugar, beat until light and fluffy. Add orange zest. Stir in cooled chocolate mixture. Stir in flour mixture until well blended. Add nuts. Stir to mix well.

Divide dough in half. Wrap in plastic and chill for at least 1 hour.

On a greased cookie sheet, form into two flattened logs, each about 14 inches x 2 ½ inches.

Place 4 inches apart on the cookie sheet.

Bake 30 minutes or until logs are firm when pressed in the center. REMOVE FROM OVEN.

On a cutting board, cut logs crosswise on the diagonal into ½ inch slices.

Return to oven, arranging biscotti cut side down on cookie sheets.

Bake 10 minutes or until crisp.

Judith, found this on the Cooking forum. I know lard is supposed to make the best pie crusts...
FYI

RE: Using lard clip this post email this post what is this?
see most clipped and recent clippings

Posted by readinglady (My Page) on Tue, Oct 30, 07 at 14:55

The hydrogenated stuff is awful. If you have any Latino markets in your city, those would be good places to check for fresh lard because refritos, tamales, etc. just aren't the same without it.
The other option is to check with the butcher at your local market. Most markets now deal only with primal cuts, but they may be able to source some rendered lard from one of their suppliers.

Another option is mail-ordering from Dietrich's in Pennsylvania. I've dealt with them and they're wonderful people. You get the best cost ordering 5 pounds at a time because of the way the shipping cost is calculated.

If you do order from them, I recommend leaf lard. It has a higher melting point than other lard, so the result in baking (especially pie crusts) is melting tenderness and flakiness without the greasiness some people associate with lard.

And if you do eventually end up rendering your own, wet-rendering as opposed to dry-rendering would be the way to go so that you don't have toasted cracklings affecting the taste in your baking.

Carol

These would make excellent gifts, wrapped for the season!
They are similar to Pannetone..

Pandoro is baked in a star shaped mold. If you cannot locate one in your cookware shop they are available through King Arthur's catalog
If you are unable to obtain citron you can substitute golden raisins. You may also substitute glaceéd fruits for the citron for a festive look but be sure to blanch them for 10 seconds in boiling water to remove the excess syrup. After blanching, pat dry on paper towels.

--------------------------------------------------------------------------------

Pandoro

Ingredients for batter:
4 3/4 cups all purpose flour
3 cups pastry flour
1 1/3 cups sugar
1/2 cup warm water
7 large eggs, lightly beaten
2 large yolks, lightly beaten
3/4 lb. unsalted butter, room temperature
5 1/4 tsp, instant dry yeast
1 tsp. salt
2 tsp. vanilla
1 lemon, zest only, grated
1/2 cup citron
Step One: Combine flours
In a large bowl blend pastry flour with all purpose flour. Remove 3/4 cup for kneading purposes.

Step Two: Make starter

Place in your mixer bowl 2 3/4 cup of the blended flour, 1/2 cup water, 3 eggs lightly beaten, 1/3 cup sugar, 2 oz. unsalted butter (1/2 stick), 5 1/4 tsp. instant dried yeast. With paddle attachment, mix until well blended. The starter should have the consistency of a heavy pancake batter. Wrap mixer bowl tightly with plastic wrap and place in warm, draft free area until it doubles in volume. This first rise should take between 1 and 1 1/2 hours, depending on temperature.

Step Three: Dry ingredients

While the starter is raising add the following dry ingredients to the bowl containing the balance of the blended flour. 1 cup sugar, 1 tsp. salt, 1/2 cup citron and the grated zest of 1 lemon. Make sure the citron is coated with flour and mix the combined ingredients with a wooden spoon.

Step Four: Assemble the dough

Stir down the raised starter in the mixer bowl. Add the balance of the blended flour and ingredients from Step Three. Add the 4 remaining eggs and 2 yolks lightly beaten, 2 tsp. vanilla, and the remaining 2 1/2 sticks of softened unsalted butter. Place dough hook on the mixer and begin mixing at the lowest speed for 2 minutes, gradually increase the mixer speed to 1/2 speed for an additional 3 minutes. Prepare your kneading surface with a generous amount of the 3/4 cup flour you have reserved for kneading. Dust your hands well with flour, and with the aid of a spatula remove dough from the mixer bowl to the kneading surface. With the aid of a dough knife, gently knead while adding flour until the dough feels very silky and buttery and kneads to the point of just barely sticky. It is important not to add too much flour as the dough must remain very soft. Place the dough in an oiled large ceramic bowl. Cover tightly with plastic wrap and place in a warm, draft free area until it doubles in volume. The second rise should take between 1 to 1 1/2 hours, depending on temperature.

Step Five: Panning and proofing

Punch down risen dough gently until deflated. Turn onto very lightly floured surface and divide into two equal pieces. Working with one piece at a time, roll into a sausage shape and then into a tight ball. Using cupped hands on top of the dough ball, rotate the dough around in a circle continuously until the surface feels taut, always maintaining the ball shape. Do not have the surface too floured as you want some friction between the dough and the surface it will slide on, just as you want to exert some friction on the ball with your hands as you rotate it - this is what tightens the dough ball. Finally, turn the ball over in your hand and pinch the seams which have opened up on the flat bottom tight in the center. Reverse again and place in a well buttered pandoro pan and gently pat down until surface is flat. Place the two filled pans in a warm, draft free area and let rise until the dough reaches the top of the pan, about 1 to 1 1/2 hours, depending on temperature.

Step Six: Baking and de-panning

Place both pans on lower rack of preheated 350 degree oven. Bake for 30 minutes, reduce temperature to 300 degrees and bake for an additional 20-25 minutes. Remove from oven and place on cooling racks. Do not attempt to de-pan the loaves until completely cool. Remove from pans and sift confectioners sugar over if serving, or double wrap and freeze.

Here are a few tips to help you speed up the process and help you handle the extremely soft dough. When handling the dough make sure your hands and all the implements you use are well dusted with flour. Use your dough scraper as one "hand" when kneading. You may consider preheating your oven to "low" for 10 minutes and then shut oven off to make a good environment for the various raising stages. This can dramatically shorten the process time from start to finish. Another tip: make sure you do not open the oven to peek until the whole baking cycle is done. It is also critical to let the loaves cool to room temperature before de-panning the loaves.
This is a pandoro mold, a ceramic one I recently bought...

I am so copying these down and will try doing them, not all at one time, but through the season. These all sound so wonderful! I thank you for creating this thread.

Kathleen, I haven't forgotten you with the recipe for Butter Tarts...my recipe that has been in my kitchen drawer for about 7 years..now is not there, so I put a call into my mom, and she will call me back with the reciepe. We have "processed" lard here, but it still smells "porky/meat-like" , the Canadian lard has "no" smell, it is rendered differently for the market for the Canadians since they are sticking with their love of lard in (sweet)pastry. Now if I were to make a savory dish, then I could use the lard here in the U.S, it would fit in fine with the dish...just not sweet pastry. And as far as recipies for Butter Tarts...there must be hundreds of variations of the recipe, the one my mom uses is what was passed down to her for the area that she was brought up in. So if you googie "canadian butter tarts" you will come up with lots of different recipies. LOL

Great inspiration. Thanks for the recipes Catt. I have printed a few of them. I am thinking of doing some "sweet" gifts for Christmas. The Cream Cheese Brandy Cherry Balls definitely have gotten my attention.

Kathleen - I love Panetone toasted for breakfast! However, I've never done a thing with yeast, so we will see. Very thoughtful of you to post the tips as well!

I am more of a cook than a baker. The precise nature of baking intimidates me a bit, tho I am going to try some of the yummy recipes.

Cattknap--MAYDAY!

I tried making the Tosca bars last night and they didn't work. What size pan did/do you use? I used a 13x9x2. Next do you cool the first layer, I didn't and the preserves seemed to melt so when I added the almond paste layer it got all swirled in. When I rebaked the the second time, it really never got baked and then when I put the next part on top and broiled it made the second layer really wet...what did I do wrong : (

I was really looking forward to giving these as a thank you gift as that person gave me his ticket to see Tosca the opera. I will try one more time with your helpful tips or anyone elses.

I must confess that I can't seem to bake bar cookies...cookies yes, cakes yes, pie crust no and bars no...so I will take any advise.

Heidi

Oh Flamingo - I am so sorry they didn't work for you....Here is the webpage I got them from - they turned out for me just fine....I think the trick is to blop that almond paste layer on and very carefully spread it - it really doesn't have to be perfect....here are some pictures that might help....so sorry you had problems - makes me feel bad.

It is such a lovely cookie.

Cattknap,

Thanks for the link. I did notice that they used a glass pan as oppose to metal..maybe that will help. I will try it again. It isn't your fault I am inepted at baking bar type items. Don't even get me started on brownies usually 1 in 10 come out good. I can make cakes, cookies like no other.

Thanks for responding.

I use your basic peanut butter rice krispie balls, and add a twist of christmas for kiddos, if they're around.

Do a search for 'peanut butter rice krispie balls'

The recipe I use looks simmilar to this:

PEANUT BUTTER RICE KRISPIE BALLS

2 c. Rice Krispies
1 c. peanut butter
1 bag Nestle's chocolate chips
1/2 stick butter

Melt butter in a 2 quart saucepan. Add peanut butter. Melt until smooth. Add Rice Krispies. Remove from heat and let cool 10 minutes. Melt chocolate chips until smooth. Roll Rice Krispies into 1 1/2 to 2 inch balls. Dip ball into melted chocolate (top 1/2). Place on a cookie sheet to harden in freezer. Eat frozen or thaw, your choice! Enjoy!

However, I roll the rice krispies and peanut butter and then freeze over-night. Good luck getting them to stick on a toothpick to dip in the chocolate otherwise. I also dip the whole thing, too. Not just half.

I then place them on wax paper on a cookie sheet, and in the fridge.

Now, for the christmas twist!!

After I roll the peanut butter and rice krispies, I stick a mini pepermint candy cane in them, so about half of it sticks out. It looks like a hook. Then freeze over night.

Using the hook instead of tooth picks, dip them in chocolate. As soon as they are covered, either sprinkle on the red and green rice krispies, or red and green sprinkles. Or let kids choose, if they're around.

You end up with tasty cookies that look like christmas balls.

Just remind kids to pull out the candy cane, or eat around it if they can't get it out. Unless they don't mind the peppermint taste with the cookie.

------

These are a standby for me, because they yeild so many, are easy and kids and adults seem to like them.

Benne Wafers.

Yeild 120 cookies!

1 tablespoon unsalted butter, softened.
1 cup firmly packed light brown sugar.
1 large egg.
1/2 cup sesame seeds.
2 tablespoons all purpose flour.
1/2 teaspoon vanilla extract
1/4 teaspoon salt.

Preheat oven to 350F. Line two sheets with parchment paper and coat with non-stick spray. (I just use a dark cookie sheet, and the non-stick spray, it works just as well)

Beat the butter in a medium sized bowl with a wooden spoon. Add brown sugar and stir vigorously until combined. Beat in egg until combined. Add remaining ingredients and stir until well mixed.

Drop cookies on sheet by 1/4 teaspoon atleast 2 inches apart (*)

Bake about 7 minutes until golden brown. Cookies will be crispy on the outside, with an even colour and soft in the middle. They will harden after cooling, but still remain soft in the middle.

* These cookies spread about 1 1/4 inches while baking. Make sure to follow directions.

They are very thin and fragile. If you think 120 is too much, it's not! People will eat 5-6 at a time, because they are light and crispy. And you can fit a large amount into a small christmas tin, because of their size. They are definately not hard to get rid of!

Cattknap:

What is the pan size for the Raspberry Tosca Bars?

I made them using a 9 x 9 as that is what it looked like in the link you provided. However, it took longer than instructions stated for filling to set, and crust became overdone.

toby

These ar butter cookies done in mold from King Arthur. You bake them in 2 parts and fill them with raspberry jam, or chocolate..They really do look like walnuts...

Here is something very simple that I make most years that people and my family really like. They taste like Reese's peanut butter cups but easier.

All is it is: Ritz crackers, peanut butter and melted chocolate (I prefer white since I then sprinkle red & green sprinkle sugar etc for a design if desired)

Anyway, just put peanut butter between 2 ritz crackers like a sandwich. I make a whole bunch while the chocolate is melting. When that is ready I just put each ready made "sandwich" in and coat it. Take it out quick once it's coated on both sides as the peanut butter will start to ooze. Anyway, cool on wax or parchment paper and while cooling I sprinkle on some colored sugars or other holiday edibles. You can package them up in special tins, boxes or clear bags. Enjoy. I know sounds strange but they are really delicious and you can make a ton in no time!! Enjoy. :) Nicole

Oh, Kathleen, I'm sitting here having my morning coffee and those cookies look and sound soooooo yummy! Darn, wish you lived next door and I'd run over to beg for one! LOL You are right, they really DO look like walnuts.

Nicole, the peanut butter Ritz cookies sound like my speed, quick and easy. Hmm! Bet the already made peanut butter ritz could be used too. Of course, anything covered in chocolate would probably taste yummy! ;o)

Luvs

These recipes all sound fantastic!
This is one of the nicest message boards I've ever come across. Everyone is so helpful and encouraging to others.
I love visiting with you and enjoying your posts and pictures.

Kathie, you are right, this is a great forum with so many nice people. And hey, why not? The world is tough enough, we all need a place to come relax, get and share ideas, and just enjoy each other. :o) Glad to have you joining in. Luvs

I'm Canadian, and my mom uses Crisco shortening to make her butter tarts. She used to use lard for her meat pies (tourtieres), but has changed to shortening... less rich and less fattening!

An important ingredient to use when making butter tarts is PURE vanilla extract. It does make a difference!