Christmas Recipes

Ginger-Molasses Cookies

A quartet of spices livens up these dark, rich cookies. They get additional depth of flavor from molasses and a nice kick from crystallized ginger. TheyÆre perfect for true spice lovers.

3/4 cup unsalted butter, melted, cooled
3/4 cup packed dark brown sugar
1 egg
3/4 cup mild molasses
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons coarsely chopped crystallized ginger

Heat oven to 375°. Line 3 baking sheets with parchment paper.

In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well-blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.

Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.

Working with one-third of the dough at a time (keep remaining dough refrigerated), use #16 cookie scoop or 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.

Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool. Makes 18 (4-inch) cookies

Fudgy Pecan Bars

Caramel sauce adds richness to an already luscious chocolate bar. Look for caramel topping, sauce or spread in the ice cream topping section of grocery stores. For a simple finish, sprinkle the bars with powdered sugar or use a fork to drizzle melted chocolate over the top.

Crust
3/4 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Filling
8 oz. semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup sugar
4 eggs
2/3 cup all-purpose flour
3/4 cup purchased caramel sauce
1/2 cup hot strong coffee
1 tablespoon dark rum, if desired
3 cups toasted pecan halves*
2 cups semisweet chocolate chips

Heat oven to 350°. Grease 13x9-inch baking pan. Line with parchment paper, leaving extra paper extending over long sides of pan; grease paper.

In large bowl, beat 3/4 cup butter, powdered sugar, brown sugar and salt at medium speed 2 minutes or until soft and fluffy. At low speed, beat in 1 3/4 cups flour in two additions until just blended. Press mixture into bottom of pan; poke with fork every 2 to 3 inches. Bake 15 minutes or until pale golden brown; cool on wire rack. Increase oven temperature to 375°.

Place chocolate and 3/4 cup butter in medium microwave-safe bowl. Microwave on medium 1 to 3 minutes or until melted; stir until combined. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift 2/3 cup flour over mixture; whisk to blend.

Place caramel sauce in small microwave-safe bowl; microwave 20 to 30 seconds to thin. Stir in coffee and rum. Stir into chocolate mixture. Stir in pecans and chocolate chips.

Pour filling into crust. Bake at 375°. for 30 to 40 minutes or until toothpick comes out fudgy and filling is
slightly cracked and raised around edges. (It will puff slightly when fully baked.) Cool on wire rack. Use parchment paper overhang to lift bars from pan. Slice.

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 24 bars

Holiday Sugar Plums

30 maraschino cherries
1 cup butter
1/2 cup confectioners' sugar plus additional for garnish
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ground pecans
1/4 cup quick rolled oats

Heat oven to 350°. Thoroughly drain maraschino cherries on paper towels. Set aside. Mix butter and 1/2 cup confectioners' sugar in a large bowl with an electric mixer on medium speed 3 to 4 minutes or
until well-mixed. Stir in vanilla.

In a separate bowl, stir together flour, baking powder and salt. Stir into butter mixture until well-mixed. Stir in
pecans and rolled oats.

Shape about 2 teaspoons of dough around each cherry. Place on an ungreased cookie sheet about 1 inch apart. Bake 12 to 15 minutes or until set but not brown. Roll in confectioners' sugar while still warm and then let cool. Makes 30 plums

Nutmeg Angel Food Cake with Caramel Drizzle

Fresh nutmeg adds spice to this cake and pairs beautifully with the caramel topping. The nutmeg can be easily grated using a fine-holed cheese grater. Just remember to slightly pack it when measuring because freshly grated nutmeg is very fluffy.

Cake
1 cup all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 cups egg whites (10 to 12 large), cool room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup superfine sugar

Caramel
1/4 cup unsalted butter
1/2 cup packed light brown sugar
1 cup whipping cream

Heat oven to 350°. Place flour, powdered sugar, nutmeg and salt in medium bowl. Sift 3 times to evenly distribute ingredients.

Place egg whites in large bowl; beat at medium-low speed until loose and foamy. Add cream of tartar and vanilla; beat at medium-high speed until soft peaks just begin to form. With mixer running, slowly add superfine sugar in steady stream, beating just until egg whites are glossy and hold peaks that slightly bend. (Do not overbeat; peaks should not be dry and stiff.)

Sift one-third of the flour mixture over egg white mixture; gently fold to incorporate. Repeat with remaining
flour mixture, making sure no lumps of flour remain but being careful egg whites do not deflate. Gently spoon mixture into ungreased 10-inch tube pan with removable bottom. Run long narrow spatula through cake to eliminate any large air bubbles; gently smooth top.

Bake 35 to 40 minutes or until cake is golden brown, springs back when gently touched and skewer inserted in center comes out clean. (Top may crack as it bakes.) Invert cake onto neck of bottle or funnel, or let stand upside-down on feet attached to tube pan. Cool completely in pan 2 to 3 hours.

Meanwhile, to make sauce, melt butter in medium saucepan over medium heat. Add brown sugar; cook and stir 1 to 2 minutes or until sugar is dissolved. Add cream; bring to a boil. Boil 5 to 6 minutes until slightly thickened; cool to glaze consistency.

To remove cake from pan, slide thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto serving platter. Spoon caramel onto cake, allowing some to drizzle down side; let stand until caramel is firm. Slice with serrated knife.

Note - To bring egg whites to cool room temperature, separate eggs and place whites in large bowl. (Discard yolks or save for another use.) Place bowl in sink or pan filled with 2 to 3 inches of hot tap water. Let stand 1 to 3 minutes or until whites are at cool room temperature, stirring occasionally. Makes 12 servings

Decadent Dark Chocolate Cake

This is the ultimate chocolate cake, perfect for entertaining--or any time! Top it with the beautiful, satiny chocolate glaze, or simply sprinkle it with powdered sugar. Be sure to use Dutch-process cocoa; natural cocoa will not work.

Cake
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk, room temperature
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
10 tablespoons unsalted butter, softened
1 1/3 cups sugar
3 eggs, room temperature, beaten

Glaze
3 tablespoons unsalted butter
1/3 cup whipping cream
1/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa
Dash salt
1/2 teaspoon vanilla

Heat oven to 350°. Spray 6-cup (8 1/2-inch) kugelhopf pan with nonstick cooking spray. In large bowl, combine flour, 1/2 cup cocoa, 1/2 teaspoon salt, baking powder and baking soda. Sift; set aside.

In medium bowl, combine buttermilk, coffee powder and 1 teaspoon vanilla; stir until coffee is dissolved.

In large bowl, beat 10 tablespoons butter at medium speed until creamy. Slowly add 1 1/3 cups sugar. Increase speed to medium-high; beat 4 to 5 minutes or until light and fluffy. Reduce speed to medium; slowly add eggs to butter mixture, beating constantly. (This should take 2 1/2 to 3 minutes.)

Alternately add flour mixture and buttermilk mixture, beginning and ending with flour mixture, beating at low speed only enough to incorporate ingredients after each addition, scraping bowl as necessary. Spread batter evenly in pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; cool completely. (Cake can be prepared to this point, covered and kept at room temperature 4 to 5 days. Or freeze up to 3 months.)

Melt 3 tablespoons butter in medium saucepan. Add cream, 1/3 cup sugar, 1/3 cup cocoa and dash salt; mix well. Cook over medium heat until mixture is smooth and hot but not boiling, whisking constantly. Remove from heat; stir in 1/2 teaspoon vanilla. Refrigerate 15 to 20 minutes or until slightly thickened.

Place cooled cake on rack over baking sheet. Pour glaze over cake. Let stand until firm. (Store any leftover glaze in refrigerator for another use; reheat gently in saucepan over barely simmering water or in microwave before using.)

Note - Cake also can be made in 11x7-inch glass baking dish. Bake 40 to 45 minutes. Makes 12 servings