Favorite Holiday baking recipes
- Thread starter Moth
- Start date
I really, really like to make fudge brownies. Omnomnom They taste great, they're no mess no fuss, and a double batch feeds a lot of people.
Fudge Brownies
1/2c. butter
6 tbls unsweetened cocoa powder
2 tbls crisco
1c. sugar
2 eggs
1 tsp vannila extract
3/4c. flour
Melt butter and crisco in saucepan over low heat. Remove from heat when melted. Stir in cocoa powder. Add sugar, eggs, and vanilla extract. Beat lightly until mixed. Stir in flour til smooth.
Spray 5x9 baking pan with cooking spray. Bake at 350* for 30 minutes.
You can add some Andes mint chunks after mixing in the flour for a minty take. I also like to sprinkle powdered sugar over the top. Omnomnom.
If you double the recipe, it bakes in a 9x13.
I grew up eating brownies made this way. When I started dating my husband he only wanted the box mix stuff...now this is all he asks for. lol
Fudge Brownies
1/2c. butter
6 tbls unsweetened cocoa powder
2 tbls crisco
1c. sugar
2 eggs
1 tsp vannila extract
3/4c. flour
Melt butter and crisco in saucepan over low heat. Remove from heat when melted. Stir in cocoa powder. Add sugar, eggs, and vanilla extract. Beat lightly until mixed. Stir in flour til smooth.
Spray 5x9 baking pan with cooking spray. Bake at 350* for 30 minutes.
You can add some Andes mint chunks after mixing in the flour for a minty take. I also like to sprinkle powdered sugar over the top. Omnomnom.
If you double the recipe, it bakes in a 9x13.
I grew up eating brownies made this way. When I started dating my husband he only wanted the box mix stuff...now this is all he asks for. lol
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We usually do fudge... and this is the best. You don't have to add nuts if you or someone else is allergic but if you don't have a nut allergy we usually use walnuts. You can use pecans or whatever but we personally like walnuts in our fudge.
http://www.food.com/recipe/sees-fudge-candy-the-ldquo-original-rdquo-recipe-273828
http://www.food.com/recipe/sees-fudge-candy-the-ldquo-original-rdquo-recipe-273828
I posted "my" brown eyed susan recipe in this thread:
http://www.chazhound.com/forums/showthread.php?t=218373
http://www.chazhound.com/forums/showthread.php?t=218373
Lately I've been loving things with cranberries!
Here is my favourite muffin recipe that I throw in whatever spices/fruit/chocolate/nuts I feel like. Lately it's been orange zest and cranberries, or pear and cranberries.
Whatever you want muffins:
Dry Ingredients:
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- pinch of salt
- as much fruit/chocolate/spices/nuts you want
Wet Ingredients:
- 1/3 cup vegetable oil
- 1 egg
- 1/3-1/2 cup milk
- 1 tsp. vanilla
Method:
- preheat oven to 400 F
- scale and mix all dry ingredients together in a medium sized bowl, set aside
- in a measuring cup, pour oil up to 1/3 cup line. Add egg, then add milk until you reach 1 cup line.
- add vanilla, and whisk
- add wet ingredients to dry ingredients, stirring until just combined.
- portion into muffin tin. Makes 6 big muffins or 10 small.
- bake for 20-25 minutes, or until toothpick inserted comes out clean
I also have a HUGE love for Sticky Toffee Pudding, I liked this recipe a lot, but found the toffee sauce crystallized, so I added a bit of corn syrup and maple syrup to keep it smooth.
http://www.bonappetit.com/recipe/sticky-toffee-pudding
Here is my favourite muffin recipe that I throw in whatever spices/fruit/chocolate/nuts I feel like. Lately it's been orange zest and cranberries, or pear and cranberries.
Whatever you want muffins:
Dry Ingredients:
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- pinch of salt
- as much fruit/chocolate/spices/nuts you want
Wet Ingredients:
- 1/3 cup vegetable oil
- 1 egg
- 1/3-1/2 cup milk
- 1 tsp. vanilla
Method:
- preheat oven to 400 F
- scale and mix all dry ingredients together in a medium sized bowl, set aside
- in a measuring cup, pour oil up to 1/3 cup line. Add egg, then add milk until you reach 1 cup line.
- add vanilla, and whisk
- add wet ingredients to dry ingredients, stirring until just combined.
- portion into muffin tin. Makes 6 big muffins or 10 small.
- bake for 20-25 minutes, or until toothpick inserted comes out clean
I also have a HUGE love for Sticky Toffee Pudding, I liked this recipe a lot, but found the toffee sauce crystallized, so I added a bit of corn syrup and maple syrup to keep it smooth.
http://www.bonappetit.com/recipe/sticky-toffee-pudding
We do a touch of cookie baking for the holidays.
That was last year, where we hit 93 dozen, and swore up and down that we were really, truly, absolutely not doing cookies this year.
By September, it turned into "Well we will do them, but we will make fewer kinds (did 12 last year) and not so many (93 dozen).
This is a small tray that just shows each kind:
Now we have 100 dozen baked and in freezers all over the county. 13 kinds done, two more to make that don't freeze well. And probably a day and a half to two full days of decorating.
Most of them aren't particularly 'special' recipes (although myself and everyone in the world agrees that my mother's sugar cookies are pretty much the best ones ever), although the fairly new addition of the King Arthur fiori Shimmer Cookies are probably my favorite. Citrus-y and vanilla-y and butter-y! Usually by the time we are done with the cookies, I'm so sick of them I don't even want to eat any, but I do manage to get down one or two of those
http://www.kingarthurflour.com/recipes/shimmer-cookies-recipe
That was last year, where we hit 93 dozen, and swore up and down that we were really, truly, absolutely not doing cookies this year.
By September, it turned into "Well we will do them, but we will make fewer kinds (did 12 last year) and not so many (93 dozen).
This is a small tray that just shows each kind:
Now we have 100 dozen baked and in freezers all over the county. 13 kinds done, two more to make that don't freeze well. And probably a day and a half to two full days of decorating.
Most of them aren't particularly 'special' recipes (although myself and everyone in the world agrees that my mother's sugar cookies are pretty much the best ones ever), although the fairly new addition of the King Arthur fiori Shimmer Cookies are probably my favorite. Citrus-y and vanilla-y and butter-y! Usually by the time we are done with the cookies, I'm so sick of them I don't even want to eat any, but I do manage to get down one or two of those
http://www.kingarthurflour.com/recipes/shimmer-cookies-recipe
The final tally for this year was 128 dozen cookies (1540) of 15 different kinds. We finished up decorating first thing this morning and started handing out trays. Now they all need to get OUT of the house before I eat them!
Pineapple Ribbons
Gingerbread
New Zealand Holly
Chocolate sugar cookies
Fiori Shimmer cookies (stuck in bags because they are so strong a flavor that they make all the other cookies on the tray taste like citrus)
Red Velvet
Snowballs
Pecan Tarts
Nutmeg Logs
Pineapple Ribbons
Gingerbread
New Zealand Holly
Chocolate sugar cookies
Fiori Shimmer cookies (stuck in bags because they are so strong a flavor that they make all the other cookies on the tray taste like citrus)
Red Velvet
Snowballs
Pecan Tarts
Nutmeg Logs
Rolo cookies
Horn of the Moon
Italian Tea Cookies
Peanut Butter Kisses
Peanut Butter Sugar Cookies
Sugar Cookies
For once, we aren't saying "Next year we are taking a break and not doing this". Mainly because every time we do...we do them again anyway. But maybe next year we will really take a break.
Horn of the Moon
Italian Tea Cookies
Peanut Butter Kisses
Peanut Butter Sugar Cookies
Sugar Cookies
For once, we aren't saying "Next year we are taking a break and not doing this". Mainly because every time we do...we do them again anyway. But maybe next year we will really take a break.
I made Pizzelle's (Vanilla, Anisette and am making a few Chocolate Chip for hubby) (I'll post the recipe later).
Christmas Rocks:
Ingredients:
1/2 cup packed brown sugar
1/3 cup shortening
6 tablespoons (3/4 stick) butter or margarine softened
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups walnuts, coarsely chopped (save yourself some time and buy them already chopped or they have them chipped in smaller pieces)
2 cups raisins
1/2 cup red and/or green candied cherries each cut in half or into four
1/4 cup or so diced candied pineapple
(only other thing it calls for is 1/2 cup dried currants which I have never ever added)
Directions:
1. In large bowl, with mixer at slow speed, beat brown sugar, shortening and butter or margarine until mixed occasionally scraping bowl with rubber spatula. Increase to high speed and beat mixture until creamy - about 2 minutes.
2. With mixer at low speed, beat in eggs, and then flour, baking powder, cinnamon, baking soda, sald and cloves just until mixed. With spoon, stir in walnuts and remaining ingredients (raisins, etc.)
Preheat oven to 350 degrees. Drop dough by rounded spoonful's about 1 1/2 inches apart on ungreased large cookie sheet. Bake 12 - 15 minutes until set and lightly browned.
I'd check them at about 9 minutes and keep your eye on them. My oven is hotter and my stuff is always baked before the time but yours might be right on the mark. You just want to see the bottoms a little brown and it looks like the cookies are set.
Just cool them and store. You can freeze them or zip lock back them and keep in fridge.
Thumbprint Cookies (you need a very STRONG MIXER for this. The dough is a pain!!)
Ingredients:
1 cup butter, softened
1 cup shortening
2 cups sugar
4 cups flour
1 teaspoon salt
2 teaspoons vanilla
2 8 oz pkg's cream cheese softened
Directions:
Cream butter, shortening, cream cheese, sugar and vanilla. In separate bowl mix flour with salt. Slowly add flour mix in small batches to butter mixture.
Chill 2 - 3 hours
Roll into 1" balls - make "thumbprint" in center of each ball by pressing down to make indent to which you add whatever fruit filling or jams you want.
Preheat oven to 350 degrees and bake 10 - 12 minutes, watch for bottoms to brown.
Fruit filling will be VERY hot when you take them out to cool. Don't pop one in your mouth too soon!
Christmas Rocks:
Ingredients:
1/2 cup packed brown sugar
1/3 cup shortening
6 tablespoons (3/4 stick) butter or margarine softened
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups walnuts, coarsely chopped (save yourself some time and buy them already chopped or they have them chipped in smaller pieces)
2 cups raisins
1/2 cup red and/or green candied cherries each cut in half or into four
1/4 cup or so diced candied pineapple
(only other thing it calls for is 1/2 cup dried currants which I have never ever added)
Directions:
1. In large bowl, with mixer at slow speed, beat brown sugar, shortening and butter or margarine until mixed occasionally scraping bowl with rubber spatula. Increase to high speed and beat mixture until creamy - about 2 minutes.
2. With mixer at low speed, beat in eggs, and then flour, baking powder, cinnamon, baking soda, sald and cloves just until mixed. With spoon, stir in walnuts and remaining ingredients (raisins, etc.)
Preheat oven to 350 degrees. Drop dough by rounded spoonful's about 1 1/2 inches apart on ungreased large cookie sheet. Bake 12 - 15 minutes until set and lightly browned.
I'd check them at about 9 minutes and keep your eye on them. My oven is hotter and my stuff is always baked before the time but yours might be right on the mark. You just want to see the bottoms a little brown and it looks like the cookies are set.
Just cool them and store. You can freeze them or zip lock back them and keep in fridge.
Thumbprint Cookies (you need a very STRONG MIXER for this. The dough is a pain!!)
Ingredients:
1 cup butter, softened
1 cup shortening
2 cups sugar
4 cups flour
1 teaspoon salt
2 teaspoons vanilla
2 8 oz pkg's cream cheese softened
Directions:
Cream butter, shortening, cream cheese, sugar and vanilla. In separate bowl mix flour with salt. Slowly add flour mix in small batches to butter mixture.
Chill 2 - 3 hours
Roll into 1" balls - make "thumbprint" in center of each ball by pressing down to make indent to which you add whatever fruit filling or jams you want.
Preheat oven to 350 degrees and bake 10 - 12 minutes, watch for bottoms to brown.
Fruit filling will be VERY hot when you take them out to cool. Don't pop one in your mouth too soon!
