So Christmastime is here again and I find myself gearing up for some major cooking. We're having quite a bit of company for Christmas dinner this year and I thought I would share some of what I like to call "Christmas Delights" with you! I hope you enjoy them as much as I have.
'Tis the Season!
HERSHEY KISS COOKIES
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
Hersheys Kisses, 1 for each cookie
Pre-Heat oven to 375°F.
Cream together butter, both sugars and peanut butter. Add 1 egg and vanilla. Add flour, baking soda and salt.
Form in walnut size balls. Roll in white sugar and place them on a cookie sheet.
Bake for 8 to 10 minutes. Press Hershey Kiss into each cookie when fresh out of the oven.
Makes about 2 1/2 dozen.
Recipe provided by Cooks.com
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk
1/2 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped walnuts
1/2 to 3/4 cup raisins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
Recipe provided by Betty Woods-White
COCONUT PINEAPPLE CAKE
1 cup cake flour (not self-rising)
1/2 teaspoon salt
6 large eggs at room temperature
1 cup sugar
2 teaspoons vanilla
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
*For pineapple filling*
1 (20-ounce) can crushed pineapple, including juice
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
*For rum syrup*
2/3 cup water
1/4 cup sugar
3 tablespoons light rum
3 1/2 cups fresh coconut shavings
sweetened flaked coconut (7-oz package)
*Coconut Buttercream Icing*
4 large egg whites at room temperature
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
1 1/2 teaspoons coconut extract
It's easier to make buttercream with a standing electric mixer, but it can be done with a handheld one.
Makes about 4 1/4 cups (enough to frost an 8-inch layer cake)
Combine egg whites and salt in bowl of a standing electric mixer or other large bowl.
Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, start beating whites with electric mixer at medium-high speed. Once whites are frothy, add lemon juice and beat at medium speed until they just hold soft peaks. (Do not beat again until sugar syrup is ready—see below.)
Meanwhile, put thermometer into sugar syrup and continue boiling, without stirring, until it reaches soft-ball stage (238–242°F). Immediately remove from heat and slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is fully cooled before proceeding.)
With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some butter is added, chill bottom of bowl in a larger bowl filled with ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished.) Add coconut extract and beat 1 minute more.
·Buttercream can be made 1 week ahead and chilled, covered, or 1 month ahead and frozen. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.
·If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites
Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep).
Sift flour with salt into a bowl.
Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm.
Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a hand held). Sift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold in melted butter until combined. Divide batter evenly between cake pans, smoothing tops.
Bake cakes in middle of oven until a tester comes out clean and cakes are golden, about 15 minutes. Cool in pans on racks 5 minutes, then invert onto racks to cool completely.
Stir together filling ingredients in a heavy saucepan until cornstarch is dissolved. Bring to a boil, stirring constantly, then simmer, stirring, 3 minutes. Cool filling completely, stirring occasionally.
Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved. Remove from heat and stir in rum. Transfer to a small bowl and chill until ready to use.
Trim edges of cakes if necessary and cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. Put 1 cake layer, cut side up, on a cake plate and brush top with some rum syrup, then spread half of pineapple filling over it. Top with another cake layer and brush with syrup, then spread with about 2/3 cup butter cream. Top with a third cake layer and brush with syrup, then spread remaining pineapple over it. Top with fourth layer, cut side down, and brush with remaining syrup. Frost sides and top of cake with remaining butter cream, then coat with coconut.
·Cake layers can be made 2 days ahead and left unsplit. Keep, wrapped well in plastic wrap, at room temperature.
·Pineapple filling can be prepared 3 days ahead and chilled, covered.
·Rum syrup can be made 1 week ahead and chilled, covered.
·Cake can be assembled 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe provided by Epicurious