Better Homes and Gardens Special Interest Publications. if Ld mi holiday erate ] a as . ei a aR Ue it) oat TL eraADVERTISEMEN' Seven diferent varieties together in one gif! Just picked, grove fresh from Florida, this exclusive citrus gift box is available to our readers by special arrangement with Hale Indian River Groves, a local family owned business located in Vero Beach, supplying fine citrus since 1947, Our gift box is an incredible medley of seven fresh from the groves premium citrus varieties that are all at their peak at one time and available for holiday enjoyment. This gift includes 4 Honey-sweet Tangerines, 4 juicy Navel Oranges, 2 of each Deep Red, White and Ruby Red Grapefruit, 4 zipper skinned Tangelos and 4 rare Red Navel Oranges, a stainless steel knife, 4 grapefruit spoons, orange candies, mixed nuts and gourmet chocolates (aver 26 items!). Shipments will be made forlate November through December. Our exclusive price is $39.98 which includes shipping. ‘The regular price of this package is $67.21 which includes handling and delivery. You save over 40%. 9% Picked to your order, arriving grove fresh, sweet and incredibly juicy. Now that's alot of sunshine and goodness in one gift! ORDER DIRECT: Coll 1-888-556-2892 and please specify item M164. Shipments ar tothe continental United States, Alaska and Canada, ‘There isan additional charge for Alaska. Cal jgPumpkin i photogra HOLIDAY BAKING60 red and white Decked aut inthe seasons pretest palette, these cokes, cupcakes, cheesecakes, and pies ares dress up your dessert spread 68 almond Inavanety offorns—sliced. chopped and evans pasto—tne nobie nut brings its flavorful essenceto pastes, custards, and more 78 coffeecakes Enlist the help of your rgxgxa-inch baking panto churn outvelvey-erumé, morning fnendly cakes n delilous favo. 86 casserole breads Forget kneading, These swt savery ang ‘sweet batter breads ae simpy sired. 92 gingerbread The iconic dessert ofthe holiday season delivers the gift ofwarm spices and 110 fruitcakes yurnry goceness inthis sveet assortment. ‘outwith the mamaries ofthe commercial . \aieties ofthis Christmas classi and in 100 citrus with the tender, rich, and flavorful new Awaken weary winter palettes with holiday fruit-studded cakes. sweets favored with the sunny favorites of _ lemons, limes, oranges, and more. 120 recipe index HOLIDAY 2 BAKING Ties & | stKtcten ce couocealUltimate Kitchen Sweepstakes WIN $15,000 Win $15,000 to pay your grocery bills next year or update your kitchen! update your kitchen Ee Leis a Like | “Like” us on Facebook and Enter to WIN at:(GREGORY H.KAYKO agg eat cove ROUN sini MoncaN DSeLN LEINTFER DAES ete ‘TRALBVANDER b kink Editorial Manager JAN MILLER ‘Contributing Eclitor SHELL! McCONNELL Contributing Writer DEBORAH WAGMAN ‘Art Ditectr, Food STEPHANIE HUNTER ‘Contributing Designers ANGIE PACKER, STACEY WILLEY, MELISSA FALLON, STACEY HESTON Contributing Coy Eetor CARRIE SCHMITZ Proceador SHEILA MAUCK Contributing Prop Stylist SUE MITCHELL, ‘Administrative Assistants LOM EGGERS, MARLENE TODD ‘Test Kitchen Director LYNN BLANCHARD — eprroniat apministrsrion — (Copy Ot JENNIFER SPEER RAMUNDT Associ apy Ear METTA CEDERDAHL WEST Conrating ProsteaserJOLEEN FOSS Ecol Operations Menager INDY SLOEASZEWSK! Busnes ofice Assistants JAN CRAB, KOM QBRIENSAOLETT, GABRIELE PENSLON? Contig Business Ofc Assistant HARON LEN — EDITORIAL seRVIces — Pato Stuco Manager JEFF ANDERSON Props Desktop Spit MICHAEL STURTZ (oor ually Anast HEDI PARCEL ee Preto, Coup Rei STEEN L=YNSON Stephan Lairsonseed com “ile fer FICK SIRAGACE Rox Steerereg co cin te: Mang STAY HAP PE EAU Secychaps Fa rere cm eu Yohei Sls 125 as ee, No Yor, MY EO: Fone 298856400; Fae 2) 78 ‘Sits Davee niga THPA PRNNIND Tara Pmenorere con osu Hage SASF PUTT Sain Pama kag deg e320 1 Wire, Pckge,L €D8D: Prone 912680181; Fa 915807008 Move Se bce ses Na ay omen cor cnt ier S081 5 OUCH Garde arom cmt Sout Aegon its 1079 Ox ser, Sa 0, Rasa GATE deenteibe CAF DENN gnyOna gto om osteo vrtag Sts 200 Bu OF, Sues Los Ales CALNE Wes cn Atri aap 8 NASON Dns Mcrae Mra Sores 21256040 Fae 21265-7102 nr togead WihgHanar C2 HEME eo denen Dieta 2.2.00 8757 ema ag BROAN Am BoarOnerth oom 22004723, Advi Orton 1716 Lust, Os es A 200 9223 vers Oost UE EV Snr Pret Nara DSN TURES ta Bon ig Wome an Gat OAWN ANGUS Fok Raya Meh LAF ECKERT Hea Gnke JESS LOOLE Susser JANICS CROAT Avot uses tmage CHES MARCANTNNO ore Niger Mees I= Peete YT ‘excounve vice PRESIDENTS rent a Sa CHA “CHEF Pe eran a Gres AES CAF ‘Peso rts etn CARY TVCR Peso Wr le TAS WTEC ‘eeu Contant GALE GOODSON SLTLEF Chi anager NANCY WEBER ve Dia Oe LZ SOHIVEL St eve ea. BD ANT EN Ot Imetan Occ ANNE S20) COLNE ene! Maen FICC Diet: Desens nl une em pra ODUG CSO ‘SENIOR VICE PRESIDENTS oi teran ea LAUEEN UIENER Bec tc IX COLDENRERG, ‘hoe ements ANE SON Ot pene DN HICKEY ioe Presents Geer Mae JVT DONNELLY Cie Mtn STEPUINIE CONNOLLY meredith ex Cumen VELL MEREDITH ADEN MEREDITH (139-2009) tryounave comments ot questons 22. restora) rates Nis pubeston. eet te soto Hoy SaknD, Wisegmeyp, Thistssns & ow tisres, sub ues cense malo coADVERTISEMENT ti) ia PERFECT PIE PACKAGE “TEST KITCHEN FAVORITE” ‘Our exclusive 11-plece pe package Isa cxlletion of (few of our "Batter Homes and Gardens Test Kichen” favorte pe goats ' *8 piece ple matter ~ ceate perfectly sliced pieces every ime our exclusive! (oot aval in stores) “Fluted posty cuter mates petty iti and edges. -25'x 20" Camas pasty clath provides measurement tings for roling perfect sized dough tram mini up to 16° pie cust, “Clath alg pn covert eliminate dough sting opi, ‘Crust covers for all pieszos to prevent ctust eclges from burning, piece sel of mini cues, includes an ope ‘pumpkin, com, maple, oak and elm let for making decorative accents $34.95, CMOO04E POT PIE BAKING KIT Make Your Own Fot Pes the Utimate Comfrt Food! PRESENTING THE PIE This siccovty nonstick uted pan is perfect Yo boke individual turkey pot ‘A beautiful noiéay pi or dessert deserves o siking presentation. We tke pies, vor quiches, or filled sweet pes (Induding our Ceonbery — this 2 piece Gtss Pie Dome Set ~ its a perfect bend of function ond da- ‘Croom fe, Li-ond serv bottom inserts mo ft e93yto remore delete, ‘ign. The dome megsutes in dometerby 6" ches in height. The loss foky-tusted pies. The kt includes a two seed cuting too that is used to | Be pte measures approximately 11"indiometer ard 2° nv height. We ‘rece perfect dough cele ond decorative designs for crust tops. ‘30 used this a present cupcokes, mini sandwiches, holiday reads, ond $82.95, VAO019 cheeseeakes. This is one cf our new fovrite rds fo the holidy season, especial for the price $21.95,VA0039WINTE FRESH Fruits, especialy Fug) can adda fresh 2ing to wintertime baking, When selecting fruits for the BLOOD ORANGES: Sensational Citrus story, Choose these ruby-fesh [age 100, use these tips as fruits as you would your guide. Allare avaliable regular oranges, and year-round (unless look for them ‘otherwise specified) December and.can be toredinthe through May. refrigerator for up to ‘2weeks LEMONS AND LIMES: Look for firm, well- “GRAPEFRUIT shaped fruits with Choose fully colored, nicely smooth, brightly rounded fruits. For juicing, colored skin; avoid choose fruits thatare fruits with shriveled skin, heavy for cheir size. KUMQUATS ‘ORANGES ‘Choose shiny, fully Select oranges that are colored fruits without hheawy for their size; brown blemishes or bruises. specks and agreenish Find them November tinge do not affect quality. through July. HOLIDAY 6 BAKINGHere are some specific ingredients used wen perfecting our recipes inthe Tet Kitchen, Use ‘hem to ensure the same areacresuts Cider vinegar is used for recipe testing, but you can substitute distilled white vinegar, Ifyou wish, ‘Two percent milk is the ticket, unless another product is called for. Unless otherwise specified, use all- purpose flour. Bleached fr unbleached? That's Lup toyou. We use only large ep. Using other sizes could affect the flavor and texture. Use plain (not tobe “confused with vanilla)GOOD TO GO “To make sure your pies look as lovely at their estination as they did ‘when they came out ofthe oven, transport ‘them with care. Choose arimmed baking pan or other vessel that's just a itele larger than the pie itself Line the vessel witha clean cloth (the prettier, the better) to keep the pie from sliding—the cloth should be large enough ‘to ald back over the pie. ‘Before you head out, cover the pie gently and loosely with the extra cloth. For meringue- oF whipped eream-topped Pies, use a pan or vessel ‘that's deoper than the ple itsalf Line the pan with a clth. Instead of covering the pie with the cloth, cover the pan iteelf with a sheet of foli—but don't allow ‘the fol to touch the top of the pie.2 tke in. your a mina itwit Dosen, new too)Check out what’s happening online and in print with Better Homes and Gardens. —Ll——ooo Free Gift Tags! Share your baking masterpieces by gifting your goodies. We've got more from BHG.COM... Free Mini Cookbooks ‘We believe big things eome in small, ‘packages. Visit BHG.comy for our free mini cookbooks so ofthe all-time best bite-size our favorite food gifts, and simple holiday starters. Get Fresh Baking Advice Enjoy new baking recipes and tips elivered daily by signing up for our free 12 Days of Baking e-course at ‘and discover new favorites from our tested collection, Set of Cake Pans! Welcome a stack of six professional-grade square cake pans from strychef.com into ur kitchen just in time for holiday baking. Win it: November 30 BHG.com|wincakepan HOLIDAY BAKING 11merry LITTLE THREES O Tannenbaum, O Tannenbaum, how lovely—and how yummy—are your branches! Light up treat platters by crafting cookies into one of the season’s most beloved shapes, puoros: Andy Lyons & Blaine Moats Poop! Jil Lust & Jennifer Peterson HOLIDAY BAKING 13Snowball Trees PREP: 1 how 10 minutes BAKE: 10 minutes per batch CooL! 2 minutes per batch oven: 325°F + cup butter, softened Ys. cup granulated sugar 1 tablespoon milk + teaspoon vanilla 2% cups all-purpose flour Green paste food coloring + recipe Powdered Sugar Icing (below) Multicolor confetti sprinkles a. Ina large bowl beat butter with a ‘electric mixer on medium to high speed foro seconds. Add grarulared sugar. Beat until combined, scraping sides of bow nil and vanilla ur y Best combined, Beat in ae much of the four as you can with the mbver. U: roaden spoon, stir in any remaining our: Remove °4, cup of the dough. Tint the remaining dough with green food coloring, 2, Preheat aven to 325°P. Fo: cookie, use the green dough to shape ten inch balls, On an ungreased cookie sheet arrange b four, topped by a row of three, then two, then of ontop. As you gently press them into each other. Use the plain dough to make a ¥;-inch ball; place it at the borcom of the tree for a trunk. Repeat with remaining dough, leaving 2 inches between cookies. 3. Bake for 4 edges are light cool 4, Plpeor drlazle Powdered Suge back and forth over cook’ strings for lights. Add sprinkles to icing for lights. Let stand until ici ‘Makes about 36 cookies, powbereD suean icine: In a medium bow! stir together 4 cups powdered sugat, 1 teaspoon vanilla, and enough milk @ to 4 tablespoons) to make icing piping or drizzling consistency ‘ro store: Layer cookies cookie ster fawn, Cool 0 es, Carefully to a wire rack; let cool, Teing look like yeen sheets cof waxed paper in an airtight container 3: room temperature fo to 3 days or freeze for up to 3 months, Meringue Trees 3 egg whites %4 teaspoon mint extract 1% teaspoon cream of tartar % cup sugar Green paste food coloring 4. ounces bittersweet chocolate, chopped 2, Allow egg whites to stand at room emperature for 30 minutes. Preheat coven to 250°F. Line two very large cookie sheets with parchment pap Ina medium mixing bow! combine egg ‘whites, mine exeract, and cream of tar Beat with a ‘on medium i] soft peaks form (tips cur), Gradually add sugar, 1 tablespoon at a me, beating on high speed uml suff peaks form (ips stand straight), 2, Witha small clean paintbrush, brush ‘oo or three stripes of green paste food coloring on the inside of a pastry ich a Yeinch open star tip, ly spoon meringue into the bag. Onto the prepared cookie sheets p ws of %-inch stars (three, then two so they are touching and Piped tips may stand pipe straight or flop over. Repeat, spacing mevingue trees 1 inch apart on ¢ cheete: 3.Bake antil cookies appear dry and ave firm when lightly touched. (De not let cookies brown.) Turn aven off and le cookies dry in the oven with the door closed for 45 minutes. Tra 4 fer cookies ce chopped chocolate in a small micro owl, Microwave on loo percent power (high) for 3 10 4 minutes or until chacolate melts, every minute, Dip bottoms of trees in the melted chocolate w excess to drip off, Place paper; let sta: Makes about 60 cookies. Allo ‘okies chocolate set HOLIDAY BAKING 15Mint Chocolate Trees PREP: 40 minutes eMiLt: hour PREEZE: hour BAKE: 6 minutes per batch ovEN: 375°F 24 cup butter, softened 1 cup sugar % teaspoon baking powder % teaspoon salt 1 eg 1 teaspoon mint extract 2 cups all-purpose flour 2 ounces semiswest chocolate, melted Green paste food coloring 1 cup pecan halves 4. Ina large mixing bowl beat butser with an electric mixer on medium to high ‘speed for 30 seconds. Add sugar, baking powder, and salt. Heat until combined, scraping sides of bow! occasionally, Beat in egg and mint exaract until combined. [Beat in as much of the flour as you can ‘with the mixer. Using a wooden spoon, silr in any remaining flour, Divide dough in half. Stir melted chocolate int one hhalf of the dough. Kitead the green food coloring into the remaining half of the dough. If necessary, cover and chill dough for 1 hour or until easy to handle. 2. Divide the green dough in half, Shape each dough half into a 10-inch log. Platten the sides of the logs go they hhave three fla sides and are triangular. Wrap each triangular log in plastic ‘wvap, Chill for hour or until firm, FOR SPECKLED TREES, KNEAD Y% OUNCE OF COARSELY GRATED SEMISWEET CHOCOLATE INTO ONE PORTION OF THE GREEN DOUGH BEFORE SHAPING IT INTO A LOG. 3, Divide the chocolate dough in half, Berweon two sheets of waxed paper, all one dough half into a 10x4-inch rectangle. Remove top sheet of waxed paper, Place one chilled green log in the center of the chocolate rectangle. Using the waxed paper, bring the sides of the chocolate rectangle up over the green Jog to enclose; prese sides to seal. Repeat with the remaining chocolave dough arid green log, Wrap logs in plasticweap and freeze atleast 1 hour or overnight 4. Preheat oven to 375°F, Line a cookie sheet wich parchment paper. Using a sharp knife, cut logs into Yintch-thick slices. Ifnecessary, rotate log every few slices to keep its triangular shape. Pi slices 2 inches apart on the prepared cookie sheet, Prese a pecan halfinta the bottom edge af each triangle slice aca twee trunk. Bake for 6 to 8 minutes or until tops are set, Transfer to wire racks and let cool. Makes about 72 cookies. ‘ro store: Layer cookies becwee of waxed paper in an airtight container; cover. Stare at room temperature for up 10 3days or freeze for up to 3manths.Giant Ginger Tree fener yah Pops 4 | eablonpeon grated freah gecsr ot ficeste ect eee 4 cups all-purpose flour 2 GURGNFSoma EApaE lbp bl i pecs Rapa tng (oppose) Scerdsecr sete eae % cup butter, softened fl apeiel par tet ‘teaspoon baking soda YE teaspoon salt Sil onan gsi WEEE 1 oe 4 up molassesAlmond Sugar Cookies Poheratonpage Caen warvtar per bast oven: 30 + cup butter, softened Ys cups sugar ‘teaspoon baking powder 1% teaspoon salt 2 eggs % cup milk + teaspoon vanilla 4 teaspoon almond extract % cup ground blanched almonds 3. cups all-purpose flour 1 recipe Almond Cream Cheese Frosting (right) Green oF multicolor nonpareils oF decorating sugars 4. Ina large mixing bowl beat butter with an electric mixer on medium to high ‘speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bow! occasionally. Beat ‘in eggs, milk, vanilla, and almond excract until combined, Beat in the ground almonds and as much of the flour as you can wich the mixer. Using a wooden spoon, stir in any remaining flow, Divide MAKING PERFECT CUTOUTS EVEN STEVEN Roll dough ino an This sone time when you do want a cookie-cutter look! For uniforr, crip ‘edged cookies, follow these tips: GIVE ALIFT HILL DOUGH When ling, lift warm dough tends to spread. Chill dough wel While working with one portion of dough, keep the others refrigerated. ‘Add flour beneath stichy spots. HOLIDAY 20 BAKING ‘even thickness, being expecially careful not to make the edges too thin ough from surface occasionally, making sure it isnot sticking dough in half. Cover and chill dough about 2 hours or until easy to handle 2. Preheat oven to 350°F. On a lightly Hloured surface, vol half the dough at a time to Ys-inch thickness. Using assorted tree-shape cookie cutters, cut ‘out dough, Place cutours 1 inch aparzon ungreased cookie sheets, 43: Bake for 7t0 9 minutes or untiledges are light brown. Transfer cookies to a ‘wire rack and let cool, Spread Almond Cream Cheese Frosting onto cooled cookies. Decorate as desired with ronpareils or decorating sugars. Makes about 100 3-ineh cookies. ALMOND CREAM CHEESE FROSTING: In| a ‘medium mixing bow! beat one 8-ounce package cream cheese, softened; ¥: cup butter, softened;and ¥, teaspoon almond extract with an electric miser on medium to high speed until light and fluffy. Gradually beatin 2 cups powdered sugar until smooth. Gradually beat in 3 to 4 cups additional powdered sugar to make a frosting of spreading consistency, If desired, tint frosting light green with «fev drops of green liquid food coloring, ‘rosrone: Layer cookies between sheets of waxed paper in an alright container, cover. Store at room temperature for up 10 3days or freeze for up to 3 months, FLOUR POWER Before cutting dough, flour your cutter _generouly. Dip the cutter into a pile of flour between every cut. SHEET TO RACK To avoid breakage, use a super thin spatula to transfer cookies from the cookie sheet to the cooling rack Chocolate-Hazelnut Trees PREP: 40 minutes curLa:2 hours FREEZE: 30 minutes BAKE: 6 minutes per batch oven: a75°F 2% cups all-purpose flour %4 cup unsweetened cocoa powder Yq teaspoon baking soda 1% teaspoon salt Yq cup butter, softened Yq cup chocolate-hazelnut spread 1 cup granulated sugar 2 exes teaspoons vanilla 1 recipe Powdered Sugar leing (page 15) (optional) Decorating sugars (optional) 2. In a medium bowl stir together flour, ‘cocoa power, baking soda, and salt; set aside. Ina large mixing bow! beat butter and chocolate-hazelnut spread with an eleccric mixer on medium to high speed for 30seconds, Add granulated sugar. Beat ‘until combined, scraping sides of bowl ‘occasionally. Beatin eggs and vanilla unt combined, Beat in as much of che flour smisrure as you can with the mixer, Using a wooden spoon, stir in any remaining flour mixture, Cover and chill dough about 2 hours or until easy tohandle 2. Shape chilled dough into six logs Go inches long andy inch in diameter) Wrap logs in plastic wrap and freeze about 30 minutes or until very frm, 43. Preheat oven to 375°F. Using a sharp knife, cut chilled logs into %-inch-thick slices (return logs to the freezer if they soften). For each cree, on an ungreased cookie sheet, place one slice for the trunk, Centered over that, overlap four slices ina row (overlap by % inch). Add a row of three elices, overlapping each ‘other and the row of four. Add a row of two slices in the same manner, finally adding one slice on tap to make a tree shape. Repeat with remaining dough, spacing trees abou 2 Inches apart. 4-Bake for 6:0 8 minutes or until edges are firm, Transfer cookies toa wire rack and let cool. If desized, drizzle Powdered Sugar Icing over cookies and sprinkle with decorating sugars. Makes about 36 cookies.Hel [DAY CAKES Pies are pretty and cookies are cute, but nothing sets holiday hearts aflutter like a made-from- scratch cake. Slice into this collection of showstoppers— their luxurious combinations of textures and flavors celebrate the season in the best of taste. ‘Horas: Jacoh Donnelly Poop: Diasina Nolin HOLIDAY BAKING 23Pumpkin Tiramisu Cake 1 recipemapie mascarpone cream in pumpin andlemon juice. Ad our . (rarrighe) missy beer low apeed jurt une face iho BEARERS Choppectoastedharelnuts(optional battering the prepared + recipecaramelizedsugar(farright) Sprinkle eve oein (optional) with finely chopped nats 3 Bake about ig mites or Springs beck when lightly touch Immediately loosen edges of cae from il cake 3 eggs ’, cup all-purpose flour 2. teaspoons ground cinnamon inch baking pan. Line bottom of an and turn cake out onte a tawe teaspoon baking powder waxed paper; grease the paper sprinkled with powdered sugar, Remove teaspoon ground ginger aside. Ina small bow! sti together flour, waxed paper. Cool cake complete Y% teaspoon salt cinnamon, baking povrder, ginger, mble, cut cake ‘nto Y% teaspoon ground nutmeg and nutmeg; set azide, Place one of the cake layers, au + cup granulated sugar 2. Preheat oven £0 3 fe up, ona serving plate (if any of the % eupeanned pumpkin ‘mixing bow! beat eggs all off when inverting cake Ia 1 teaspoon lemon juice mixer on hi inkle them over the cake layers + cupfinely chopped hazelnuts il thick and ler when assembling). Drizzle one-third of Powdered sugar add granulated s the Coffee S| cake laye 1+ recipe Coffee syrup (far right) medium p Maple n. Repeat layers. Top with remaining cake layer and drizzle with remaining Coffee Syrup, Frost top and sides of cake with remaining Maple Mascarpone Cream, s.Cover and chill cake 2ghours, If desired, garaish the top of cake with additional chopped hazelnuts and Caramelized Sugar. Makes 12 servings corres syrup: In a small saucepar combine ¥, cup 8 sates, and fee gently for 1 minute Stir In 2 tablespoon amaretto and 1 tablespec MAPLE atascanrone omzast: In 9 lang seat 2 cupe whipping eream, xp an electric mixer on medium to high speed until soft peaks forma D CARAMELIZED suaaR: Butter a bakin; sheet; skillet heat ¥scup granulated 1 aside. In a medium heavy mediusn-high heat until melt, shaking skillet occasi heat sugar evenly, Do not stir, Once duce heat t0 and cook about § minutes or until al dis g \den, stir ‘with a wooden spoon. Quickly igar onto thi and uat drizale the caramelize pared baking sheet. LEresh Pear-Pistachio Cake eet Peele ena Pee oer Sas te oo rereeteny nad ec or peers erat pre enae eer ee oa Peery See ee) (rr) oe cee tas (far right) ee eee Dec) Pee ered Peter ren eee renee rd Peres cee ete eer ene eee Meee Peeererer reece eo a. In a large mixing bowl beat oil, Senneterre rts Sree eet peer ker teee Cee tts pee rccroe ars ree ea tte een) Peery Preteens eee ee sg in any remaining flour mixture, Stir eee uce Cee est eee eee ceed pe namie Peete eae ey pin eter geen eta Cen eT eee erates eater eee ce ees See en eects SE rsa eee ented Butter Ieing. Ifdesired, sprinkle with ernecrteertte as corte} ecco roars eee saucepan melt /, cup butter over low Peementen etree tts Seo eee corer) ote eee aot Peeret etter tt De Ace euCeCCE) Senet ate eat Fee gue eevee eer cot Poesia HOLIDAY TV eae TyChocolate-Peppermint erece is peer eee eee Deum ee ee Pea) oa Cae % cup unsweetened cocoa powder creme ernie een caer 2 teaspoons vanilla ata See a ary eee ey eno) ae ad prorat eet ar Ce ae ce) Allow butter and eggs to stand at room temperature for 30 minutes. Meanhil fos S protects cake pans. Line ang PCR Ue Peace tered ear ree per eee nck ee tener crea rear ee! Sena rc ny Peto tet! sugar, '/, cup at a time, beating on peter ceemee ee eee ee ets eect after each addition. Beat in vanilla. Alternately add flour mixture and erence rs eee Sees ene! ‘medium to high speed for 20 seconds more. Divide batter evenly between Ereeccereeretirns Peer re eres ‘wooden toothpickinserted near centers peer one Prete seers try eee ae Peete eee eo re ora fa serving plate. Spread Peppermine eae eee ed ‘the cake layer. Top with the remaining Peres reerieter tte ec nes Sao See ee Berens te ocetrs errs coer ree small saucepan heat /, cup whipping eee eens eater simmering, Remove from heat, Add Oe eed Se ec as Pecseetccoeeester eset AC ta aad eee eet! Loaeeres rer teeter eset iS ee ers et See gee Se ac Peer re any ca butter with an electric mixer on Ce eae er pene ear tetra Dat Beene deserter ester Sera are eos Ae Re as ec Pretec at eee ee Cece eee eee rer on chopped candies onto the eake for SecetetOrange-Carrot Cake with Thocolate Ganache 50 minutes STAND: 3o minutes 35 minutes coos: 10 minutes 4 ees 3 cups all-purpose flour 2. teaspoons finely shredded orange pect ‘teaspoons baking powder ‘teaspoon salt ‘teaspoon baking soda cups sugar ccups vegetable oil + teaspoon vanilla 2 cups finely shredded carrots + cup flaked coconut + trounce ean mandarin orange sections, drained and coarsely. chopped 1 recipe Orange-Cream Cheese Filling (ight) 1 recipe Chocolate Ganache (far right) 1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease three® Bx inch or gxainch round cake pans. Line bottoms of pans with woxed paper: grease the paper. Set pans aside. In a medium bowl stir together flous, orange peel, baking powder, salt, an baking soda; set aside 2, Preheat oven to 350°F, In large mixing bowl combine eggs, sugar, vvogetable oi and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more. Add flour mixture to egg mixture; beat on Jow speed just until combined. Using a weoden spoon, stir in carrots and coconut. Gently fold in chopped orange sections, Pour batter evenly into the prepared pans, spreading evenly. 3. Bake for 35 t0 40 minutes or until a ‘wooden toothpick inserted in eaters comes out clean, Coal layers in pans on wire racks for 10 minutes. Remove layers fom pans; peel off waxed paper. Cool thoroughly on wire racks. 4, To assemble, place one cake layer on a serving plate. Tap with half of the Orange-Cream Cheese Filling, spreading evenly. Repeat layers. Add top cake layer. Spoon Chocolate Ganache aver cake and let it drip dawn the sides. Makes 12 servings. ‘medium mixing bow! beat rwo 3-ounce packages cream cheese, softened, until flufly. Gradually beat in ¥, cup orange ‘marmalade and ?, cup powdered su ise PILLiNc: In a cHocoLare Gawacue: In a small saucepan bring %, cup whipping cream just co boiling over mediua high heat, Remove from heat. Add 8 ounces chopped bittersweet ar semiswoet chocolate (do not stir). Let stand for 5 minutes. Suir until smooth. Let stand at room temperature until slightly thickened, 1p: If you do not have three pans, refrigerate one-third of the batter until «a pan is available,~ DUST WITH COCOA | by tapping it GERITLY THROUGH AMocha Biiche de Noél PREP: 40 minutes FANN: 30 minutes DAKE: 12 minutes OVEN: 375°F 4 eae Y% cupall-purpose flour 1 tablespoon unsweetened cocoa powder 1+ tablespoon instant espresso coffee powder or instant coffee crystals + teaspoon baking powder Y% teaspoon vanilla % cup granulated sugar % cup granulated sugar Powdered sugar Unsweetened cocoa powder 1 cup whipping cream 2. tablespoons irish cream liqueur 1 tablespoon granulated sugar % teaspoon vanilla 6 ounces bittersweet chocolate, chopped 4. ounces milk chocolate, chopped 1 recipe Chocolate-Espresso Glaze (far right) 1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a35x10%: inch baking pan. Lino bottom of pan with ‘axed paper or parchment paper, grease Paper. Set pan aside. In a medium mixing WARM UP: Make sure cake Ingregients are at room temperature before miving, SHINE ON, ‘Shiny metal pans b the best cakes. f Expert cake bakers havea few tricks up their sleeves. Read ‘on to learn some of their favorites, by 25 degrees. yours are dark metal for glass, reduce the baking temperature ‘bowl str together flour, the tablespoon ‘coca powder, the expreseo powder, and ‘baking powder; set aside. 2, Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and teaspoon vanilla with an electric mixer on high speed abouts minutes or until thick and lemon color. Gradually beat in the ¥, cup sugar, beating on high speed until sugar is almost dissolved, 3. Thoroughly wash beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually beat in the ¥, cup sugar, beating until stiff peaks form (ips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spoon batter into prepared pan, spreading evenly. 4. Bake for 22 t05 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel generously sprinkled with powdered sugar and cocoa powder. Remove ‘waxed paper. Roll tovel and cake into a spiral, starting from a short side of the ‘cake, Cool on awire rack. 5. Meanwhile, for filling, in a medium ‘nixing bowl beat whipping cream, Irish cream liqueur, the 1 tablespoon sugar, coour Coal cakes on racks for 10 minutes before removing from pans. Cool layers completely con racks before filing and icing them, ake SIMPLE SLICING For flawless slices, dip along sharp knife in hot water before sicing. Clean and dy knife beeween slices and ¥, teaspoon vanilla with an electric mixer on medium speed until stiff peaks form. 6. Unroll cake; remove towel. Spread cake with whipped cream mixture so within inch of edges, Roll up cake, Cover and chill while making chocolate shards. 7. For chocolate shards, line a 5¥9¢3%2- inch loaf pan with parchment paper: set aside. In a small saucepan melt bittersweet chocolate aver low heat; pour into the prepared pan. In another small saucepan melt milk chocolate over low heat. Spoon aver melted bittersweet chocolate in the prepared pan; swirl together. Chill until set, Remove chocolate from pan. Using a vegetable peeler, pee! chocolate into shards. 8. To assemble, using a serrated knife, diagonally cut off a3-inch slice from one end of the cake roll. Place the diagonally cut edge of the piece against the side of the longer rallon a serving plate, forming the branch on the log, Spread Chacolate- Espresso Glaze over cake roll, Shingle the chocolate shards on the cake to resemble bark, Chill until serving time. If desied, use a squirrel-shape stencil and sprinkle additional unsweetened cocea powder aver cake and serving plate; remove stencil, Makes 10 servings. (CHOCOLATE-ESPRESSO GLAZE: In a small saucepan heat and stir 4 ounces semisweet chocolate, chopped; 2 tablespoons water; tablespoon butter; and ¥ teaspoon instant espresso coffee powder over low heat until chocolate melts and glaze is smooth. Stir in \ teaspoon vanilla. Cool for 20 minutes. HOLIDAY BAKING 29Flourless Chocolate- Pecan Cake PREP: 30 minutes BAKE: 30 minutes Mm % % yo minutes ovEN:350°F cups broken pecans cup sugar cup coarsely chopped sweet baking chocolate cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder ‘teaspoon baking powder ‘teaspoon baking soda exes ‘teaspoons vanilla cipe Toasted Coconut-Pecan caramel Sauce (below) 1. Preheat oven to ago°P. Grease a 9x1ii- inch round cake pan. Line bottom of pan vith waxed paper; grease the paper. Set pan aside 2, In a blender or food processor combine pecans, sugar, chopped chocolate, cocoa powder, baking powder, and baking soda. Cover; blend cor process until nuts are ground, Add egge and vanilla. Blend or process until nearly smooth. Pour batter into the prepared pan, spreading evenly. 3. Bake about 30 minutes or until a ‘wooden toothpick inserted near center of cake comes out clean, Cool in panon awire rack for:0 minutes, Remove cake from pan; peel off waxed paper. Cool thoroughly on wire rack 4. Transfer cake to a serving plate. ‘Spoon Toasted Cocont-Pecan Caramel Sauce over cake, Makes 8servings. TOASTED COCONUT-PECAN CARAME! sauce: Spread cup flaked coconut and "A cup chopped pecans in a thin layer in a shallow: baking pan. Bake in a 350°F oven for 6 to 8 minutes or until coconut is toasted and nuts are golden brown, stirring once or twice. Remove from ‘oven, In amedium bowl stir together one 12.25-ounce jar caramel ice cream topping (room temperature), the coconut, and the pecans, Serve immediately or heat slightly in miczowave before serving, 30 HOLIDAY BAKINGFrosty Snowman Cake Eeee jo vmites Eebesporaiens oven: 350°F 3 cnes 1% cups buttermilk 4, cup butter 3 cups all-purpose flour %_ cup unsweetened cocoa powder 1 teaspoon salt 2% cups sugar + s-ounce bottle red food coloring (2 tablespoons) ‘teaspoons vanilla ‘teaspoons baking soda ‘teaspoons vinegar recipe Fluffy White Chocolate Frosting (right) Grated white baking chocolate Decorative candies and cookies Fruit leather or taffy 1. Allow eggs, bustermill, and butter to stand at room temperature for 30 minutes, Meanwhile, grease and flour cavities of two 6-inch ball pans (put together, they make oxe ball) and ‘cavities of 6 mini ball pans (see page 10); set aside, In a bowl stir together flou cocoa powder, and salt; eer aside. 2. Preheat oven to 350°F Ina very large mixing bow beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, cup ata time, beating on medium speed until well mixed. Scrape sides of bow! and beat on medium speed for minutes more, Add eggs,one at atime, beating well ater each addition. Beatin food coloring and vanilla until combined. Alternately add flour ‘mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined. Ina small bowl stir together baking soda and ‘vinegar; fold into batter. 3, Spoon 2cupsof the batter into each 6-inch ball pan. Spoon about ¥3 cup batter into each mini ball pan. HOLIDAY 32 BAKING 4. Bake for 12 to15 minutes for mini ball pansand 300 40 minutes for 6-inch ball pans or until wooden toothpicks inserted near the centers come out clean. Coo! in pans on wire racks for 10 minutes, Remove from pans. Cool completely on. wire racks. 5. To assemble, trim a small amount off the top ofthe rounded side of each of the 6-inch ball halves to makeaa flat surface on the cake, so it will lay flat on the serving place and the smaller ball will havea lar surface on which to lay. Place a 6-inch ball half, lat side up, on a cake plate, Spread about /, cup of the Fluffy White Chocolate Frosting on top. Top with the other 6-inch ball half, lat side down. Spread about 2 tablespoons frosting on the flat side of half of the ‘int ball cakes, assernble mini balls by placing remaining cakes, lat sides dawn, on frosced halves. Trim a small amount off the bottom of one mini ball. Place, ‘rimmed side down, on tap ofthe ballon the cake plate. Use ewo long wooden skewers, trimmed as needed, to pierce cake tohold bal inpiace. Spread frosting over cake. Spread remaining frosting over remaining mini ball cake: 6. To decorate, coat the snowman and sini balls with grated chocolate. Place candies on top ball like coal to make snowman eyes, nose, and mouth. Add a hat of cookies and melted chocolate, Place candies om the large ball for buttons, Give snowman ascarf of fruit leather or taffy. Make a snowman face on each of the mini balls. Makes 12 servings. surrey wntre cxocozare rmostima: In a large mixing bowl beat one §-ounce package cream cheese, softened; ¥ cup butter, softened;and 2 teaspoons vanilla ‘with an electric mixer on medium speed until light and fluffy. Gradually beat in 6 ounces white baking chocolate, melted, and cooled, Gradually beat in 7 cups powdered sugar to make frosting spreading consistency. Coconut Layer Cake Prraredon page 22 aren mitten cisiday lets Tate se nited aGeiTo winter oven: 30°F 2 cups all-purpose flour 1% teaspoons baking powder Y% teaspoon salt 2 cups sugar cup mitk ‘cup butter teaspoons vanilla recipe Crame Fraiche Frosting (righ) Raw coconut chips, toasted” 2, Allow eggs to stand at room temperacure for 30 minutes. Meanwhile, grease and lightly flour two 8x:%s-inch round baking pans; sec pans aside, In a bowl combine flour, baking pawder, and sal; set aside. 2. Preheat oven to 350°F. In a large mixing bow beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed until light and fluffy (q to 5 minutes). Add the flour mixture; beat on low speed just until combined. 3. Ina small saucepan heat and stir ‘milk and butter until butter melts; stir in vanilla, Add to batter; beat until combined. Pour batter evenly inta the prepared pans, spreading evenly. 4: Bake for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean, Cool layers in pans on wire racks for 10 minutes. Remove layers from pans: cool thoroughly on wire racks, 5. To assemble, cut cake layers in half horizontally to make four layers, Place the first layer on a serving plate, cut side up. Spread one -thied (about /, cup) of the Coconut Filing over first layer. Repeat with two more layers and theremaining Coconut Filling, Top with the remaining cake layer. Frost top and sides of cake with Gréme Fraiche Frosting, Garnish with coconut chips Makes 12 servings. coconut riLuina: In a medium saucepan combine 2¥, cups whipping ‘cream, ¥, cup sugar, and cup butter, Bring to boiling, stirring until sugar dissolves. In a small bowl stir together 2 tablespoon comstarch, 1 tablespoon water, /steaspoon vanilla, and a pinch sale. Stir into cream mixture; bring to boiling. Boll gently for 1 minute or url thick, Remove from heat. Stir im 2 cups ghredded coconut, bur praicue Frosting: In a large mixing bowl combine one 7-ounce Container creme fraiche or one 8-ounce container sour cream, 1 cup whipping cream, ¥, cup powdered sugar, and 1 teaspoon vanilla. Beat with an electric ‘mixer on mediuin speed until mixture is thick and goft peaks form (sips cur!) ro srone: Cover cake; chill for up to 24 hours before serving, rrp: To toast coconut chips, spread them in an even layer in a baking pan ‘Bake ina 350°P oven for 8 to 10 minutes (or until ight brown, sting once.MILL cHocel are Guess who’s lightened up for the holidays? Chocolate, After a decade in the shadows of its trendy dark counterparts, our old friend milk chocolate is back— back to remind us that its nostalgic, creamy pleasure is the reason we fell in love with chocolate in the first place. HOLIDAY BAKING 3530 minutes 30 minutes 15 minutes 25 cup butter ess cupe all-purpose flour teaspoon baking powder teaspoon salt cups sugar teaspoon vanilla ounces milk chocolate, finely chopped recipe Milk Chocolate Ganache (far right) HOLIDAY BAKING 1. Let butter and eggs stand at room ‘temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set aside, In a medium bow! stir together flour, baking powder, and sal; set aside, 2, Preheat oven to 325°F, In a large ‘iting bow! beat busier with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time, beating on ‘medium speed about 5 minutes or unt very light and fufly. Beatin vanilla, Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping sides of bow! frequently. Gradually add flour mixture, beating on low speed just until combined, Stir in chocolate. Spoon batter into prepared pan; spread evenly. 43 Bake for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean, Cool in pan on awire rack for as minutes. Remove cake from pan. Cool completely on wire rack. Spoon Milk Chocolate Ganache over cooled cake, Makes 16 servings. cxoco Ina medium saucepan bring ¥, cup whipping cream Just co bolling over medium-high heat. Remove from heat. Add 6 ounces chopped milk chocolate (do not si). Let for § minutes, Stir until smooth, Let coo! for 35 minutes.PRED: 25 minutes BAKE: 25 minutes COOL! Yhour OVEN: 325°F 2 cups whipping cream 3 ounces milk chocolate, chopped %q teaspoon ground cinnamon 5 egg yolks, lightly beaten % cup sugar 1 teaspoon vanilla Y% teaspoon almond extract % teaspoon salt Ground cinnamon (optional) 3, Preheat oven to 325°F. In a medium heavy saucepan heat and stir cup of the whipping ezeam and the chacolace over low heat until chocolate melts. Remove from heat. Gradually whisk in 9 the remaining 1¥, cups cream and the 4, teaspoon cinnamon. 2, Ina large bowl whisk together egg yolks, sugar, vanilla, almond extract, and salt. Gradually whisk the cream mixture into the egg yolk mixture. 3, Place eight -aunce ramekins in a 33x9xa-inch baking pan or roasting pan, Set panon the oven rack. Pour the egg mixture evenly inco the ramekins. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins. 4. Bake about 25 minutes or until centers appear set when gently chaken, Carefully remove ramekins from water, Let coal for 1 hour on a wire rack before serving, Or cool slightly, cover, and chill for up to 6 hours. If chilled, let stand at room temperature for 30 minutes before serving. If desired, sprinkle with additional ground i Cinnamon, Makes @ servinge. a HOLIDAY BAKING 37Strawberry-Chocolate Turnovers oven: 4007 tes BAKE: 16 minutes + v7-3-ounce package frozen puff pastry sheets (2 sheets), thawed according to package directions % cup mascarpone cheese or cream cheese, softened cup strawberry jam ounces milk chocolate, chopped 5; lightly beaten tablespoons sliced almonds Coarse sugar 2 ounces milk chocolate, melted (optional) 1. Preheat oven to 400°F. Line wo large baking sheets with parchment paper: set aside 2, Unfold puff pastry sheets, On a lightly floured surface, roll each pastry sheet into a 12-inch square. Cut each square into 4-inch equares (you should have 28 squares). Spoon 1 teaspoon ‘mascarpone cheese onto center ofeach pastry square. Tep each with teaspoon strawberry jam, Sprinkle each with 2 tablespoon chopped chacolate. Brush the edges of che squares with ogg. Fold the squares in half diagonally to enclose the fillings press edges together swith the tines ofa fork to seal. 3. lace triangles 2 inches apart on the repared baking sheets. Prick tops of triangles with a fork, Brush rope with egg: sprinkle with lieed almonds and coarse sugar. 4. Bake for 16 to 20 minutes or until puffed and golden brown, Transfer a wire rack; cool slighty. If desired, drizzle wich melted chocolate. Makes ascuraovers. ‘70 MAKE aap: Prepare as directed through Step 2. Place triangles in a single layer in an airtight container; cover. Store in the refrigerator for up. 1 day. Continue as direced in Step 3 ‘rue: Recipe halves easily to yield owurnovers. Milk Chocolate Cheesecake Pictured on page 34 PREP: 25 minutes AK oot: 4§ minutes cere: 4 hours oven: 350°F 1% cups finely crushed shortbread cookies % cup finely chopped almonds + tablespoon sugar % cup butter, melted 3 ounces milk chocolate, grated Ca cup) 4 ounces milk chocolate, chopped 3 8-ounce packages eream cheese, softened % cup sugar cup milk 2 teaspoons vanilla 2 tablespoons all-purpose flour 3 oggs 4 ounces bittersweet chocolate, chopped 2 tablespoons milk 4, Preheat oven to 450°. For crust, na medium bowl stir together crushed cookies, chopped almonds, and the tablespoon sugar Stirin melted butter Press crumb mixture onto the bottom and about 2% inches up the sides of a g-inch springform pan. Sprinkle crust ‘with grated mille chocolate, Set ase. 2. For filling, ina small heavy saucepan heat and stir chopped milk chocolate over low heat until melted and smooth; cool. Ina large mixing bow! beat cream cheese, the 3 cup sugar, the ¥,cup milk, and the vanilla wich an electric mixer ‘on medium speed until combined, Beat {in flour, Beat in the cooled chocolate. ‘Ada eggs; beat on law speed just until combined. Set aside ¥, cup ofthe filing, Pour remaining filling into the crust- lined pan, 3-In a small heavy saucepan heat and ir hopped bittersweet chocolate over Jowheat until meked and smooth: coal slightly. Combine melted chocolate, the reserved ' cup filling, and the 2 tablespoons milk. Dot bittersweet chocolate mixture over filling; use a table knife ca swirl into filling, 4. Place springform pan in a shallow baking pan. Bake for so to 5 minutes or until a2¥sinch area around outside edge appears set when gently shaken, Cool in pan on a wire rack for ag minutes, Using a small sharp knife, loosen the erust from sides of pan, Let coal for 30 minutes more; remave the sides of the pan. Cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Makes 16 cervings. ‘Toachieve a picture perfect, crackfree top on this milky marbled cheesecake, be sure to abide by these simple rules: = Soften cream ‘cheese before mixing. Unwrapped and at room temperature, about 30 minutes will do it, + Use room- temperature eggs, 1+ Donot overbeat. Overbeating adds ‘excess alr that may ‘encourage surface cracking ‘= Follow baking instructions (in Step 4) exactly. HOLIDAY BAKING 39CUT PERFECT Ba7aUSs] 40 HOLIDAY BAKING Bars and brownies are simple to make but can be a challenge to eut Try these tps for cutting bar cookies into platter: perfect squares: FOIL LINER Lining the baking pan ith fallow the bare tobe pulled from the pan ina solid—easy to work with—slab score ‘As soon as bars are baked, use the tip of knife to score the portions, using a ruler asaguide, Quick-FReeze Once cooled, place bars In the freezer for to minutes to firm them up. cur DOWN Using along, sharp ke press down into the bars toccut, Avoid using a sawing motion. TRY PLASTIC Consider buying 2 plastic pastry-cuttng knife Bars usually will not stick te plastic as much as they do to metal Salted Almond Brownies srs instes ‘SANE a wives oven: 3507 4 ounces unsweetened chocolate, chopped Y%4 cup butter 1% cups sugar 2 exes 1 teaspoon vanilla tablespoon unsweetened cocoa powder teaspoon baking soda cup milk chocolate pieces cups chopped smoked almonds teaspoon sea salt 2. Preheat oven 10 350°P, Line a oxox2- inch baking pan with fol, extending foil ‘ver the edges of the pan. Grease foil; set pan aside, In a mediuin saucepan heat anc sti uneweeterted chocolate and buwter over Jow heat until just melted and smooth, 22 Stir sugar into the melted chocolate mixture, Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla, In a small bow! stir together Rous, cocoa powder, ‘and baking soda, Add flour mixture to chocolate mixture; stir just until combined. Stir in % cup of the mille chocolate pieces, Spread the batter ‘evenly in the prepared pan. Sprinkle remaining chocolate pieces, almonds, ‘and salt over batter. 3. Bake for ag minutes. Coal in pan on a wire rack, Use foil to lift uncut brownies out of pan. Cutinto brownles. ‘Makes 16 brownies. ‘ra store: Place brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to.3 months.Milk Chocolate-Toffee Bars peere acres eee Perret etc ietaet Pe eur eee eon eerie Saeed ed Fe nee en res Pere aoe ae oa ie fc gee anes Pood Paneer essere ater Pte erate Coe ee er Pee ee ees mixer en low speed until mixture eer eet as as pecans and % cup of the milk chocolate eta ts Peete! Pee eer rere eea aT golden brown. Sprinkle bars with the en ea eee a eee eee Peseta etary chocolate pieces and spread a thin layer of chocolate over the bars, Immediately pene eee eon completely in pan on awire rack. Use sneer s aes ener oe YOU'VE LIKED BEST.ae HOLIDAY BAKING % % 30 minutes 10 minutes per bateh wi: a50°F ‘cup milk chocolate pieces cups all-purpose flour teaspoon baking soda teaspoon salt cup butter, softened ‘cup packed brown sugar ‘cup granulated sugar tablespoons milk teaspoon vanilla ‘cup apricot preserves or seedless raspberry jam ‘cup milk chocolate pieces 4, Preheat oven to 250°F. In a small heavy saucepan heat and stir 2 cup mill chocolate pleces over low heat until ‘melted and smooth; se aside, Ina small bowl stir together four, baking soda, anc salt set aside an -ge misting bow beat butcer ‘with an electric mixer on medium to high speed for 30 seconds. Add sugars, Beat until combined, scraping sides of bowl occasionally. Beat in the melted chocolate, milk, and vanilla, Beat in as much of the flour mixture as you can ‘with the mixer, Using a wooden spoon, stir in any remaining flour mixture, 43. Shape dough into 1-inch balls, Place balls 1 inch apart on an ungreased cookie sheet, Press your thumb into the center of each ball. 4. Bake for 20 to 12 minutes or until edges are firm, Transfer to a wire rack and let cool 5. If desired, enip any large pieces of fruit in precerves. Spoon preserves evenly into centers of cookies. In a small heavy saucepan heat and stir 1 cup milk chocolate pieces until melzed and smooth, Drlazle over cookies; let stand until set. Makes about go cookies. lace caokies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.cup butter, softened cup packed brown sugar teaspoon baking soda ces teaspoon vanilla cup all-purpose flour cup quick-cooking oate cup graham cracker crumbs cups milk chocolate pieces cup butter, softened cup granulated sugar cup ground almonds cup all-purpose flour egg yolk cup tiny marshmallows 2, Preheat oven to 325°F. For crust, in a lange misting bowl bent the y, cup butter ‘with an electric mixer on medium tohigh speed for 30 seconds, Add brown sugar baking soda. Beat until combined, scraping sides of bow! occasionally. Beat in one of the eggs and the vanilla until combined. Beatin the ¥,cup flour. Using a wooden spoon, stir in the oats and graham cracker crumbs, Reserve Ys cup Of the cruet mitre. Spread remaining crust mixture into the bottom of an ungreased 10-inch tart pan with a removable bottom. Set pai 2. For filing, ina small heavy saucepan hheat and stir 1 cup of the chocolate pieces ancl 2 tablespoons of the % cup utter over low hi and smooth; set aside. In a medium mixing bowl beat the remaininy and the granulated eugar vith an electric mixer on medium epeed until combined. Add the melted chocolate, the almonds, the ¥, cup flour, the remaining ege, and the egg yolk; beat tuncll combined, Stir in ¥ cup of the marshmallows. Spread filling even! over crust in pan 3 Dot the ver filling. Bake for 45 ta 50 minutes or until filling is just cet. Sprinkle the remaining ¥, cup marshmallows and cup milk chocolate pieces over the top. Bake for 5 minutes mare. Cool in pan on a wire rack for 10 mi ising a small sharp knife, loosen of pan, Remove sides of pan, Makes 12 to 16 slices. aining crust mixture HOLIDAY BAKING 43on ef ai he i e, aia re | | | a a i re a ae eT Vinee eSdreamy CREAM Pleo They’re the golden oldies of. thes dessert world— the kind of pies that memories are made of. Bring back the good old days with this bevy of beauties, and listen to their satiny- smooth fillings and billowy tops sing with familiar flavors. Deine oop: Greg Luna Be Chaties Worthington HOLIDAY BAKING 45Brown-Bottom, Butterscotch Cashew Cream Pie PREP: 50 minutes mane: 23 minutes Coot: vhour HIE: 4hours OVEN: 350°F 1% cups finely crushed graham crackers (about 2 squares) cup roasted salted cashews cup granulated sugar % cup butter, melted 34 cup whipping cream + cup semisweet chocolate piec 44, cup packed brown sugar % cup cornstarch 1% teaspoon salt 2 s20unce can evaporated milk 3 eggyotks + cup mitk 43 tablespoons butter ‘teaspoon vanilla recipe BrownSugarMeringuo(right) HOLIDAY | | 1, Preheat oven to 350°F. In a food processor combine crushed crackers, cashews, and granulated sugar. Cover and pulse with several onjoff turns to form fine crumbs. Add the melted butter; cover and pulse with several onfoff turns to combine, Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 8t0 20 minutes or until fragrant and firm, Cool on a wire rack 2. In asmall saucepan bring whipping cream just to boilingover medium-high heat. Remove from heat; add chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Pour Chocolate mixture evenly over the bottom of the crust 3 For filling, in a medium saucepan combine brown sugar, cornstarch, and salt, Whisk in about ¥, cup of the evaporated milk. Whisk in egg yolks until combined, Whisk in the remaining evaporated milkand the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in the 3 tablespoons butter and the vanilla, Cover and keep warm. 4. Prepare Brown Sugar Meringue Pour warm filling into prepared piecrust. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for agminutes or until meringue is frm and golden, Cool on a wire rack for 1 hour, Chill for 4 to 6 hours before serving; cover for longer storage. Makes 8 slices, BROWN SUGAR MERINGUE: In a large mixing bowl beat 4 egg whites with an electric mixer on medium speed until soft peaks form (1ips curl), Gradually add ¥ cup packed brown sugar and cup granulated sugar, tablespoon at a time, beating on high speed uni stiff peaks form (tipe stand straight) and sugar dissolves. BUTTERSCOTCH— THE PERFECT BLEND OF BUTTER AND BROWN SUGAR—PILES ITS OLD-FASHIONED PERFECTION ATOP A SALTY- SWEET NUT CRUST AND A LOVELY LAYER OF DEEP, DARK CHOCOLATE.er reue Cream Tart in a Chocolate Crust PREP: a5 cot! 30 minutes cxiLt: 4 hours oven: 350°F toe BARE: # minutes 2. cups crushed chocolate wafer cookies (about 38 cookies) Y% cup butter, melted + cup sugar 3. tablespoons cornstarch 2% cups whole mitk Y% cup butter, cut up 1% teaspoon salt % teaspoon vanilla % teaspoon peppermint extract % cup coarsely crushed peppermint candies 1+ recipe Peppermint Whipped ‘cream (right) 4, Preheat oven to 350°F. Ina medium bowl stir together crushed cookies and the melted butter press onto the botom and up the sides of a 10-inch fluted tart pan with a removable bottom. Bake for 8 to 10 minutes or until set, Cool completely an a wire rack. 2. In a medium saucepan combine the sugar and cornstarch. Stir in milk, the cut-up butter, and salt. Cook and stir ‘over medium heat until thickened and bubbly; reduce heat. Cook and stir for ‘2minutes mare. Remove from heat. Stir in vanilla and peppermint extract, Sti in the % cup crushed peppermint candies just until combined. + Pour filling inta cooled crust. Cool on awire rack for 30 minutes, Place tart on aplatter;cover and chill for 41024 hours. 4. Using a small sharp knife, gently loosen edge of tart from side of pan; remove sides from pan. Cut tart into wedges. Serve with Peppermint ‘Whipped Cream and, if desired, additional crushed peppermint candies, Cover and store leftaver tart in the refrigerator; serve within 48 hours. Makes io slices. PEPPERMINT WHIPPED CREAM: In a medium mixing bowl combine 3 cup whipping cream, 2 tablespoons powdered sugar, and ¥, teaspoon peppermint extract. Beat with an electric mixer on medium to high speed until suff peaks form (tips stand straight)‘Two-Layer Chocolate Peanut Butter Cream Pie PREP: 40 minutes BAKE: € minutes cint: ghoure oven 375°? 2. cups finely crushed peanut butter sandwich cookies (about % 9% cup sugar 3. tablespoons cornstarch 2% cups half-and-half or ight cream “4 eggyotks, lightly beaten 1 tablespoon butter 1% teaspoons vanilla % cup semisweet chocolate pieces °4 cup peanut butter-flavor pieces 1 recipe Peanut Brittle Whipped (Cream (far right) HOLIDAY 48 BAKING 4, Preheat oven to 375°F. In a medium ‘bowl stir together crushed cookles and ‘the melted butter; press onto the bottom and up the sides of a g-inch pie plate. Bake about 8 minutes or until firm. Cool completely on a wire rack. 2. Inamedium saucepan combine sugar and cornstarch, Gradually stir in half- and-half. Cook over medium-high heat until thickened and bubbly, stirring constantly; reduce heat. Cook and stir for a minutes more. Remove from heat. Gradually etir about 1 cup of the hot filling into the egg yolks. Add yolk mixture to saucepan, Bring to a gentle boll, stirring constantly; reduce heat. Cook and stir for a minutes more, Remove from heat. Stir in the 1 tablespoon butter and the vanilla 3. Immediately pour half of the hot mixture into a medium bowl add chocolate pieces. Add peanut butter pieces to the remaining half of the hot ‘mixture, Stireach mixture until melted and smooth, Pour warm chocolate mixture into piecruet; smooth top. Carefully and gently spoon warm peanut bbutier mixture over chocolate mixture; smooth top, Gently press a sheet of plastic wrap directly onto the peanut ‘utter filling. Chil for at lease 4 hours. 4. Just before serving, spread Peanut Brictle Whipped Cream evenly over pie. Serve immediately, Makes 8 slices. vaniur anrorin watPrED cmeast: In a large mixing bowl beat 1 cup whipping cream with an electric mixer on mediurn ‘to high speed until soft peaks form (tips curl). Reduce speed ta low; beat in 2 tablespoons powdered sugar. Increase speed to medium-high and continue beating until stiff peaks form (tips stand straight). Gently fold in % cup coarsely crushed peanut brittle candy.Fudge Cream Pie PREP: 4g minutes CHILL: 4 hours oot: thour OVEN: 325°F Nonstick cooking spray Yh cups finely crushed chocolate ‘wafer cookies (about 25 cookies) % cup butter, melted 4 ene 1% cups sugar tablespoons cornstarch cups half-and-half oF light cream ounces unsweetened chocolate, chopped 1 tablespoon butter 2% teaspoons vanilla teaspoon cream of tartar Unsweetened cocoa powder 4. Preheat oven to 3250P, Lightly coat a grinch pie plate with cooking spray; set aside, In a medium bow! stir together ccnished cooicies and the melted butter; press onto the bottom and up the sides of the prepared pie plate. Chill about ahour or until fim, eggs. Place egg whites in a ing bowl and let stand at room temperature for 30 minutes, Place egg yolks in a small bowl and beat lightly; set aside 3. In a medium saucepan combine cup ofthe sugar and the cornstarch. Gradually stir in half-and-half and chopped chocolate, Gaok and stir over ‘medium-high heat until thickened and bubbly; reduce heat. Cook and stir for ‘2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks. Add yolk ‘mixture co saucepan. Bring toa gentle boil, stirring constantly; reduce heat. Gook and stir for 2 minutes more. Remove from heat. Stir in the a tablespoon butter and 1; teaspoons of the vanilla. Keep filling warm, 4. For meringue, add cream of tartar and the remaining 1 teaspoon vanilla to egg whites. Beat wich an electric mixer on medium speed until soft peaks form (tips curl), Gradually add the remaining % cup sugar, a tablespoon at atime, beating on high ‘speed until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolve, 5. Pour warm filling into prepared piecrust. Spread meringue over warm filling, sealing to edge of crust. Lightly sprinkle cocoa powder over the ‘meringue. Bake for 30 minutes. Cool on a wire rack for 1 hour, Chill for 3 t0 ‘hours before serving; cover for longer storage. Makes 8 slices. FUDGE. CREAM, PIE. THESE THREE LITTLE WORDS PACK AN AMPLE ARSENAL OF PLEASURE.Everyone WaceCranberry Cream Tartlets SranD! ng mines ca: 4hours oven: 935°7 2. cups finely crushed gingersnaps (about 30 cookies) % cup butter, melted 2% cups water + cup dried cranberries Y% cups sour cream 4 cup sugar % cup cornstarch 2. eggyolks, lightly beaten % teaspoon salt 1 teaspoon vanilla Y% teaspoon finely shredded orange peel 1 recipe Double-Vanilla Whipped cream (right) 4. Preheat oven to 325°P. In a medium ‘bow! stir together crushed gingersnaps and the melted butter; press onto the bottoms and up the sides of eight 4écinch individual tar pans. Place cart ppans on a baking sheet and bake about 20 minutes or until light brown, Cool ‘completely on a wire rack WHITES ONLY Make sure there is not ‘even a speck of egg yolk 2, In a medium saucepan bring the ‘water to boiling. Remove from heat; stir in dried cranberries. Cover and let stand for 15 minutes, 3. In another medium saucepan ‘combine sour cream, sugar, cornstarch, egg yolks, and salt. Stir in the water: cranberry mbcure, Bring to a boil over medium heat, stirring constantly; reduce heat, Cook and stir for2 minutes more. Remove from heat. Stir in vanilla and orange peel. Spoon evenly into prepared tart shells, Cover and chill for 410 24 hours, 4, Spoon Double-Vanilla Whipped (Cream into a pastry bag fitted with a large star tip. Pipe whipped cream onto the tarts, Remove tarts from pans. Serve immediately. Makes @ tartiets. DOUBLE-VANILLA WHIPPED GREAM: In a large mixing bowl combine 2 cups whipping cream and 1 teaspoon vanilla paste or 2 teaspoons vanilla extract. Beat with an electric mixer ‘on medium to high speed until soft mounds form. Add ¥, cup powdered sugar; beat on high speed until soft peaks form (tips cur) SINGLE-TaRT OPTION: To make a single tan, prepare as directed, except use one 20- or u-inch tart pan instead of individual pans, foverbeaten whites, beat cone egg white unt frothy, then gently fold inthe whites. into overbeaten whites To create the lightest, until they're shiny loftiest meringues, SHELL OUT and moist. follow theze tps: Toremove yolk specks ‘easily scoop them up WEATHER WATCH warm uP with half of an eggshell, Meringues hate Separate eggs when humicty. On humid cold, but bring whites toroom temperature before beating DON'T OVERDO IT ‘Overbeaten egg whites will collapse. To repair days, adds teaspoon cornstarch to the sugar before beating Triple-Coconut Pie Pletured om page 4a PREP: 50 minutes BAKE: 38 minutes oot: hour crm: 3hours OVEN: 225°F 2 cups shortbread cookie crumbs 1 cup sweetened flaked coconut 1 teaspoon finely shredded lime peet % cup buteer, melted + cup sugar ‘cup cornstarch teaspoon salt ‘cups whole milk ‘cup cream of coconut egg yolks teaspoons coconut extract ‘teaspoon vanilla 1 recipe Vanilla Meringue (below) 2, Preheat oven to 325°F. In abowl combine cookie crumbs, ¥, cup of the covomst ad the lime peel. Stir in melted butter. Press lomo botiom and up sides of a g-inch deep- ish ple plate. Bake for & to 10 minutes or until set, Cool completely on a wire rack. 2, Ina large saucepan combine sugar, cornstarch, and salt. Gradually stir in sulkand cream of coconut, Cook ard stir over medium-high heat until thickened and bubbly; xeduce heat. Cook and stir for 2 minutes more. Remove from heat. Ina smal) bowl lightly beat egg yolks. Gradually stir about 1 cup of the hot filing into yolks, Add yolk mixture to saucepan, Bring toa gentle boll, stirring constantly; reduce heat, Cook and stir 2 minutes, Remove from heat. Stir in coconut extract and vanilla; keep warm, 3. Prepare Vanilla Meringue, Immediately pour warm filling into crust. Spread ‘meringue over warm filing, sealingto edge of pastry. Sprinkle with remaining % cup coconut Bake for 30 minutes. Coolona wire rack hou. Chill 3t06 hours before serving: cover for longer storage, Makes 8 slices. vate. steanwotr: Allow four ogewihites to stand at room temperature for 3o minutes, Ina mixing bowl combine the Whites, teaspoon vanilla, and ¥, teaspoon cream of tartar. Beat with an electric mixer on medium speed about : minute or until soft peaks form (tips curl). Gradually add ¥% Cup sugar, 1 tablespoon at a time, beatingon high speed about § minutes or until mixture forms stiff, glossy peaks (ips stand straight) and sugar dissolves, HOLIDAY BAKING 51peyond the PLLPIPKIN PIC The pumpkin— rotund representative of seasonal bounty— is renowned for its appearance in pie. But this earthy orange squash will happily hand its smooth texture and warm, mellow flavor to all sorts of baked goods. Turn the page to get to know: the many faces of pumpkin, Hoos: Jason Donnelly oop? Diarina Nols HOLIDAY BAKING 5345 minutes RISE: go minutes 5: about 15 minutes OVER: 375°F f, to. cups all-purpose flour 1 package active dry yeast + cup earned pumpkin + cupwater Ys cup nonfat dry milk powder 6 tablespoons butter 1% cup packed brown sugar 2 tablespoons honey + teaspoon salt % teaspoon ground cinnamon 2 eggs + cup whole wheat flour + recipe Honey Butter (far right) 2 tablespoons butter, melted 1. Ina large mixing bowl stir together 2 cups of the all-purpose flour and che yeast; set aside 2, Ina medium saucepan heat and stir pumpkin, the water, milk powder, the HOLIDAY 54 BAKING 6 tablespoons butter, the brown sugar honey, sat, and cinnamon over medium heat until warm (:20°F to 130°F) and butter ust melts. Add pumpkin mixture and eggs to lour mixture, Beat with an electric mixer on low speed for 30 seconds, scraping sides of bow! constantly. Beat on high speed for 3 minutes, Usinga wooden spoon, etirin the whole wheat fourand as much ofthe remaining all-purpose flour as you can, 3-Turn dough out onto a lightly floured Surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (tos minutes total). Shape dough into abball. Place in a lightly greased bow, turning once to grease curface of dough. Cover; let rise in awarm place until double in size (2 hour), 4-Punch dough down. Turn dough out onto a lightly floured eurface. Divide into thirds, Cover dough; let rest for 10 minutes, Meanwhile, lightly grease three baking cheets or line them with parchment paper; set aside 5. On the lightly floured surface, roll teach dough portion into ai2-inch circle, Spread with Honey Butter. Cut each ough circle into 12 wedges. To shape lls, begin at wide end of each wedge and loocely roll toward the point. Place, point sides down, 2t0 3 inches apart on prepared baking sheets, Cover; let rise in a warm place until nearly double in size (bout 30 minutes) 6. Preheat oven to 75°F. Uncover and bake rolls, or a sheets ata time, about 15 minutes or until golden, rotating baking sheets halfway through baking ifnecessary. (Cover and chill remaining baking sheet(s] until ready to bake) Brush tops of rolls with melted butter: Serve warn. Makes 36 rolls, ren: In a small mixing bowl beat % cup softened butter and 2 tablespoons honey with an electric ‘mixer ar law speed wnt light and tatty. Prepare rolls as directed through Step 5. Cover with plastic wrap and chill for 2 10 24 hours, Uncover and bake as directed,