Holiday baking completed and appetizers planned
This weekend we finished a month of baking for the holidays. We
baked a few last-minute things last Sunday, including rum cakes and
chocolate crinkle cookies, as well as some old favorites such as
chocolate chip cookies and butterscotch chip cookies (the recipes
for the last two are online.)
Holiday baking completed and appetizers planned
This weekend we finished a month of baking for the holidays. We baked a few last-minute things last Sunday, including rum cakes and chocolate crinkle cookies, as well as some old favorites such as chocolate chip cookies and butterscotch chip cookies (the recipes for the last two are online.)
With all the baking done, we put together gift trays to share at work or with local family, and packaged up others in tins to send to friends and family who live out of the area. Luckily, there are plenty of items out there with festive decorations to package up homemade gifts, from Chinese take-out containers to bags to tins and trays.
Last weekend was also devoted to planning the Christmas Eve meal. We have traditionally hosted an evening buffet at my parents’ house each year, which includes lunch meats such as coppa, prosciutto and others, cheeses and plenty of appetizers. Other family members bring appetizers to share and the favorites include deviled eggs and spinach dip. This year I thought I would try a few simple homemade appetizers from Raley’s “Something Extra” magazine.
Rum cake
Recipe courtesy of Foodnetwork.com
Cake:
1 1/2 c. pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 c. water
1/2 c of canola oil
1/2 c. gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box instant vanilla pudding mix (recommended: Jell-O)
Glaze:
1 c. granulated sugar
1/4 c. water
1 stick butter
1/2 c. gold rum (recommended: Bacardi)
Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
The glaze needs to be prepared approximately 10 minutes before cake is ready.
Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set aside.
Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.
A trio of chocolate drop cookies
Recipe courtesy of “Something Extra”
½ c. butter, softened
1 ½ c. sugar
3 eggs
2 tsp. Vanilla extract
4 1-oz squares unsweetened chocolate, melted and slightly cooled
2 c. flour
2 tsp. baking powder
¼ tsp. salt
Preheat oven to 350 degrees and lightly spray baking sheets with nonstick cooking spray. Cream butter and sugar in a large bowl with an electric mixer until well combined. Add eggs, one at a time, beating well after each addition. Mix in vanilla and chocolate. Stir in remaining ingredients. Drop by round spoonfuls onto prepared sheets. Bake for 10-12 minutes or until cookies spring back when lightly touched. Makes about three dozen.
Variations:
Crinkle cookies – Refrigerate dough for at least 4 hours; roll into balls and coat in ¾ c. of powdered sugar before baking.
Orange cherry chunk – Substitute orange extract for the vanilla extract. Stir in 1 – 16 oz. bag of dried cherries and 1 c. each of chopped toasted almonds and bittersweet chocolate chips. Drizzle with melted white chocolate when cool, if you like.
Double chocolate and mint – Substitute mint extract for vanilla, stir in 1 c. miniature chocolate chips. In a small bowl, beat together 1 ½ c. powdered sugar and ½ c. softened butter. Place a dab between two cooked cookies to make a sandwich cookie. Roll edges in ½ c. finely crushed peppermint candies.
Ham and cheese quiche cups
Recipe courtesy of ‘Something Extra’
36 square won ton wrappers
1½ c. shredded Swiss cheese
1/2 c. chopped cooked ham
1/2 c. sliced green onions
6 eggs
1 c. half & half
Garlic salt and pepper to taste
Prep: 20 minutes Cook: 15 minutes
Preheat oven to 400°F and spray 36 mini muffin cups liberally with nonstick cooking spray. Press a won ton wrapper into each cup, then add equal amounts of cheese, ham and green onion. Whisk together eggs, half & half, garlic salt and pepper and pour mixture into cups. Bake for 15 minutes, tenting loosely with foil if won ton edges brown too quickly. Serve warm.
Makes 36 appetizer servings.
Cranberry brie puffs
Recipe courtesy of ‘Something Extra’
1 (17.3-oz.) package puff pastry (1 sheet)
1 (15-oz.) can sliced Bartlett pears in
lightly sweetened pear juice, drained
8 oz. Brie
1/2 c. dried cranberries
Prep time: 20 minutes
Thaw time: 30 minutes
Cook time: 12 to 15 minutes
Thaw pastry at room temperature for 30 minutes. Preheat oven to 400°F. Roll pastry out into a 14-inch square and cut into 36 equal squares. Press pastry into mini muffin tins. Coarsely chop pears and place a few chunks in the center of each pastry square. Cut away the curved edge of the Brie and cut into small pieces; place over pears.
Top each with 3 or 4 dried cranberries. Bake for 12 to 15 minutes or until very puffed and golden brown. Serve warm.
Makes 36 pieces.
