Innholdsfortegnelse for Best of Holiday Baking 2016 i Taste of the South

Makes 1 (9-inch) cake Cake: 11⁄2 cups unsalted butter, softened 21⁄2 cups granulated sugar 3 large eggs 2 large egg yolks 4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 1⁄2 cup sour cream 1 tablespoon vanilla extract Frosting: 2 cups firmly packed dark brown sugar 1 cup chilled unsalted butter, cubed 1 cup heavy whipping cream 1 tablespoon light corn syrup 1 teaspoon salt 5 cups confectioners’ sugar (about 11⁄4 pounds), sifted 2 teaspoons apple cider vinegar 1 teaspoon vanilla extract Buttered Pecans (recipe on page 34) 1⁄4 teaspoon kosher salt (optional) 1. Preheat oven to 350°. Spray 3 (9x2-inch) round cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. For cake: In the bowl…

Makes 1 (9-inch) cake 3⁄4 cup unsalted butter, softened 1⁄2 cup firmly packed light brown sugar 2 large eggs 3⁄4 cup sorghum syrup 1 tablespoon vanilla extract 23⁄4 cups all-purpose flour 1 tablespoon ground ginger 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1⁄2 teaspoon ground cloves 1 cup whole buttermilk Mascarpone Cream (recipe follows) Praline Sauce (recipe follows) Garnish: pecan halves and pieces 1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. In a large bowl, beat butter and brown sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one…

Makes 1 (9-inch) cake 11⁄2 cups unsalted butter, softened 2 cups sugar 5 large eggs, separated 2 cups all-purpose flour 11⁄2 teaspoons salt 1 teaspoon baking soda 1 cup whole buttermilk 1 teaspoon vanilla extract White Chocolate-Peppermint Frosting (recipe follows) Garnish: white chocolate curls, crushed peppermint sticks 1. Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, salt, and baking soda. Add flour mixture to butter mixture in thirds,…

Makes about 6 servings 1 (14.1-ounce) package refrigerated piecrusts (2 sheets) 1 large egg, lightly beaten 2 Bartlett pears, peeled, cored, and sliced (about 2 cups) 1⁄2 teaspoon lemon zest 1 teaspoon fresh lemon juice 1 cup Almond Cream (recipe follows) 2 tablespoons sliced almonds 1 tablespoon coarse sugar 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. On a lightly floured surface, place 1 piecrust. Brush with egg; top with remaining piecrust. Roll into a 14-inch circle; transfer to prepared pan. Set aside. 3. In a medium bowl, fold together pears and lemon zest and juice. 4. Spread chilled Almond Cream in center of piecrust, leaving a 3-inch border. Spoon pear mixture over cream layer; top with almonds. Gently fold edges of dough over filling,…

HUMMINGBIRD COOKIES Makes about 30 1⁄2 cup unsalted butter, softened 1⁄2 cup granulated sugar 1⁄2 cup firmly packed light brown sugar 1 large egg 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1⁄2 teaspoon salt 1⁄4 teaspoon ground ginger 1⁄8 teaspoon ground nutmeg 1⁄8 teaspoon ground allspice 2⁄3 cup crushed pineapple, drained, 2 tablespoons juice reserved 1⁄2 cup mashed ripe banana 1 teaspoon vanilla extract 3 cups sweetened flaked coconut 1 cup confectioners’ sugar 1. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, stopping to scrape sides of bowl. Add egg; beat well. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger, nutmeg, and allspice. Add flour mixture, pineapple, banana, and vanilla to butter mixture,…

Makes about 24 Dough: 1⁄2 cup Easy Browned Butter, softened (recipe follows) 4 ounces cream cheese, softened 11⁄4 cups all-purpose flour 1 tablespoon sugar 3⁄4 teaspoon salt Filling: 1⁄2 cup firmly packed light brown sugar 1 tablespoon Easy Browned Butter, melted 1 tablespoon corn syrup 1 tablespoon cane syrup* 1 teaspoon vanilla extract 1⁄8 teaspoon salt 1 large egg, lightly beaten 2⁄3 cup chopped pecans 24 pecan halves 1. For dough: In a large bowl, beat softened browned butter and cream cheese with a mixer at medium speed until smooth. Gradually add flour, sugar, and salt; beat at low speed until a firm dough forms, stopping to scrape sides of bowl. Turn dough out onto a lightly floured surface; shape into a disk. Cover with plastic wrap and refrigerate 30…

Makes about 24 1 (14-ounce) package sweetened flaked coconut 1 cup chopped pecans 3⁄4 cup sweetened condensed milk 3⁄4 cup Salted Caramel Sauce (recipe follows) 1 large egg white, lightly beaten 2 teaspoons vanilla extract 1⁄4 teaspoon kosher salt 1 (12-ounce) package semisweet chocolate morsels, melted Garnish: Salted Caramel Sauce 1. Preheat oven to 325°. Line baking sheets with parchment paper. 2. In a large bowl, stir together coconut, pecans, condensed milk, 3⁄4 cup Salted Caramel Sauce, egg white, vanilla, and salt until combined. Using a 1-inch spring-loaded ice cream scoop, scoop coconut mixture into mounds; place at least 2 inches apart on prepared pans. 3. Bake until tops are lightly browned, 15 to 17 minutes. Let cool completely on pans. 4. Dip bottom of each cooled macaroon into melted…

KITCHEN TIP Spoon these tender apples over a stack of hot pancakes. HONEY-BAKED APPLES WITH GOLDEN RAISINS Makes about 4 servings 3 large baking apples, such as Gala (about 13⁄4 pounds) 1⁄4 cup golden raisins 2 tablespoons honey 1⁄2 teaspoon apple pie spice 2 teaspoons fresh lemon juice 1 tablespoon cold unsalted butter, diced 1. Preheat oven to 350°. Core apples; cut each into 8 wedges. In a shallow 2-quart baking dish, gently stir together apples, raisins, honey, apple pie spice, and lemon juice. Top with butter. 2. Cover, and bake until tender, 35 to 40 minutes. Stir before serving. HUMMINGBIRD CAKE QUICKBREAD Makes 1 (9-inch) loaf 2 cups all-purpose flour 1 cup sugar 1⁄2 cup sweetened flaked coconut, toasted 1⁄2 cup toasted pecans, chopped 11⁄2 teaspoons baking powder 1…

Dough: 1 (1-pound) package hot roll mix* Filling: 4 tablespoons unsalted butter, softened 1⁄2 cup firmly packed light brown sugar 2 teaspoons all-purpose flour 11⁄2 teaspoons orange zest 3⁄4 teaspoon ground cardamom 1⁄8 teaspoon salt Glaze: 2 cups confectioners’ sugar 1⁄4 cup fresh orange juice 1. For dough: Prepare mix according to package directions for hot rolls; knead as directed. Cover dough with a large bowl; let stand 5 minutes. On a lightly floured surface, roll dough into a 16x10-inch rectangle. 2. For filling: Spread butter over dough. In a small bowl, combine brown sugar, flour, zest, cardamom, and salt. Sprinkle sugar mixture over butter; gently press mixture into dough. Starting with one long side, roll dough into a log; pinch seam to seal. Place log seam side down. Using…

Makes 2 loaves 4 to 5 cups bread flour, divided 1 cup whole-wheat flour 3⁄4 cup finely chopped pecans 1⁄2 cup plus 2 tablespoons oats, divided 1⁄2 cup plus 2 tablespoons roasted sunflower seed kernels, divided 1⁄2 cup barley flour 1⁄4 cup wheat germ 1⁄4 cup unprocessed wheat bran 21⁄2 teaspoons salt 1⁄4 cup sugar 1 (0.25-ounce) package active dry yeast 1 cup warm water (105° to 115°) 2 cups warm whole milk (105° to 115°) 1⁄4 cup vegetable oil 1⁄4 cup honey 1 large egg white, lightly beaten 1. In a large bowl, combine 1 cup bread flour, wheat flour, pecans, 1⁄2 cup oats, 1⁄2 cup sunflower kernels, barley flour, wheat germ, wheat bran, and salt. 2. In a medium bowl, dissolve sugar and yeast in 1 cup warm…

Frosting THE PERFECT CAKE step 1 If your cake layers dome during baking, level them with a serrated knife. Place the first layer, bottom side up, on a cake plate or stand. Spread icing between the layers with a sm all offset spatula. (An offset spatula will keep your hands from touching the icing.) Place icing in the center of cake layer, and use the spatula to push it out to the edge. step 2 Spread a thin layer of frosting on the top and sides of the cake. (It should be thin enough to see the cake underneath.) This is called a crumb coat, and it traps the loose crumbs on the surface of the cake. Next, place the cake in the freezer for 10 to 15 minutes to…

Makes 1 (9-inch) cake 1 tablespoon instant espresso powder 1 tablespoon water 11⁄2 cups unsalted butter, softened 2 cups sugar 2 large eggs 21⁄2 cups all-purpose flour 1⁄3 cup unsweetened cocoa powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup whole buttermilk 1 (1-ounce) bottle red food coloring 1 tablespoon distilled white vinegar 1 teaspoon vanilla extract Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. In a small bowl, stir together espresso and 1 tablespoon water until combined. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one…

Makes 1 (9-inch) cake Cake: 4 ounces German’s sweet chocolate, chopped 1⁄2 cup water 1 (13.6-ounce) can unsweetened coconut milk, divided 1 tablespoon distilled white vinegar 3⁄4 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed dark brown sugar 4 large eggs, separated 1 teaspoon vanilla extract 21⁄4 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt Filling: 4 large egg yolks 1 (12-ounce) can evaporated milk 11⁄2 cups granulated sugar 3⁄4 cup unsalted butter 1⁄2 teaspoon salt 3 cups sweetened flaked coconut 11⁄2 cups chopped pecans 2 tablespoons sour cream Chocolate Frosting (recipe follows) Garnish: toasted large-flake coconut 1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. For cake:…

EGGNOG CHEESECAKE Makes 8 to 10 servings 21⁄2 cups crushed gingersnap cookies 11⁄4 cups sugar, divided 1⁄2 cup unsalted butter, melted 3 (8-ounce) packages cream cheese, softened 1 cup sour cream 4 large eggs 3 tablespoons bourbon 2 teaspoons vanilla extract 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1⁄2 teaspoon salt Garnish: white chocolate curls 1. Preheat oven to 350°. Spray the bottom of a 10-inch springform pan with baking spray with flour. Line bottom with parchment paper; spray again. Wrap bottom of pan with foil. 2. In a medium bowl, stir together crushed cookies, 1⁄4 cup sugar, and melted butter. Using the bottom of a measuring cup, press into bottom of prepared pan. Set aside. 3. In another medium bowl, beat cream cheese with a mixer at high…

Makes 1 (9-inch) tart  12⁄3 cups finely ground chocolate cookie wafers,* about 28 wafers tablespoons granulated sugar 4 tablespoons unsalted butter, melted 1⁄2 cup firmly packed dark brown sugar, divided 1⁄4 cup cornstarch 1 large egg 1 egg yolk 1⁄4 teaspoon salt 2 cups whole milk 1 (4-ounce) bar bittersweet chocolate, finely chopped 2 tablespoons coffee-flavored liqueur* 2 tablespoons unsalted butter 1 teaspoon vanilla extract Coffee Cream (recipe follows) Garnish: chocolate curls 1. Preheat oven to 350°. Lightly spray a 9-inch round tart pan with a removable bottom with cooking spray. 2. In a medium bowl, combine cookie crumbs and granulated sugar. Drizzle with melted butter; toss until moistened. Spoon crumb mixture into prepared tart pan. Using the bottom of a measuring cup, firmly press crumb mixture into bottom and…

Makes about 24 1 cup unsalted butter 11⁄4 cups granulated sugar 1 large egg 1 teaspoon vanilla extract 3 cups all-purpose flour 1⁄4 cup confectioners’ sugar 1 teaspoon baking powder 1⁄4 teaspoon salt 11⁄2 teaspoons orange zest 1⁄4 cup finely chopped roasted salted pistachios 3 tablespoons unsweetened cocoa powder 1⁄4 teaspoon ground cardamom 2 teaspoons water, divided 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar with a mixer at medium speed until fluffy, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. 2. Remove half of dough from bowl. Add zest to remaining…

KITCHEN TIP For a festive twist, swap out the pecans for chopped pistachios. Makes about 54 54 saltine crackers 1 cup unsalted butter 1 cup firmly packed light brown sugar 1 (14-ounce) can sweetened condensed milk 6 (1-ounce) squares white chocolate, finely chopped 1 cup chopped pecans 1⁄2 cup chopped sweetened dried cranberries 1. Preheat oven to 425°. Line a 15x10-inch jelly-roll pan with foil; spray with cooking spray. Arrange saltines in an even layer on prepared pan. 2. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat; cook 2 minutes. Remove from heat. Stir in condensed milk. Pour mixture over crackers. 3. Bake 10 minutes. Sprinkle with white chocolate. Let stand 1 to 2 minutes to soften. Using a small offset spatula, spread…

Makes about 16 Crust: 11⁄4 cups all-purpose flour 1⁄2 cup firmly packed light brown sugar 1⁄2 cup quick-cooking oats (not instant) 1⁄8 teaspoon salt 1⁄2 cup unsalted butter, softened Cream cheese filling: 2 (8-ounce) packages cream cheese, softened 1⁄2 cup granulated sugar 2 tablespoons all-purpose flour 1 large egg 1 teaspoon fresh lemon juice 1⁄2 teaspoon vanilla extract Chocolate topping: 4 ounces bittersweet chocolate, finely chopped 1⁄2 cup heavy whipping cream 2 tablespoons unsalted butter, diced 1 cup chopped roasted salted macadamia nuts Caramel topping: 2⁄3 cup granulated sugar 3 tablespoons water 1 tablespoon light corn syrup 1 tablespoon unsalted butter 1⁄3 cup heavy whipping cream 1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, allowing foil to extend over edges of pan. Lightly spray foil…

Classic Banana Bread, cut into 1-inch cubes (recipe follows) 6 large eggs 4 cups whole milk 1⁄2 cup sugar 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1⁄4 teaspoon salt Banana-Rum Sauce (recipe follows) 1. Spray a 13x9-inch baking dish with baking spray with flour. Place bread cubes in prepared dish. 2. In a medium bowl, whisk together eggs, milk, sugar, melted butter, vanilla, and salt. Pour over bread cubes; gently press bread into mixture. Cover, and refrigerate 3 hours. 3. Preheat oven to 350°. Uncover, and bake until set, about 40 minutes. Drizzle with Banana-Rum Sauce. BANANA-RUM SAUCE Makes about 3 cups 1⁄2 cup unsalted butter 1⁄2 cup firmly packed dark brown sugar 1⁄2 cup dark rum 2 tablespoons dark corn syrup 2 tablespoons heavy whipping cream 1⁄4…

Dough: 3⁄4 cup whole milk 1⁄2 cup sour cream 1⁄3 cup unsalted butter, cubed 1⁄4 cup warm water (100° to 115°) 1⁄3 cup plus 1⁄2 teaspoon granulated sugar, divided 1 (0.25-ounce) envelope dry yeast 11⁄4 teaspoons salt 2 large eggs, lightly beaten 2 teaspoons vanilla extract 41⁄2 cups all-purpose flour Filling: 2 tablespoons unsalted butter, melted 3⁄4 cup firmly packed dark brown sugar 2 teaspoons ground cinnamon 1. For dough: In a medium saucepan, cook milk, sour cream, and butter over mediumlow heat until butter melts, stirring frequently. Remove from heat. Let cool to lukewarm. 2. In the bowl of a stand mixer fitted with the paddle attachment, stir together 1⁄4 cup warm water, 1⁄2 teaspoon granulated sugar, and yeast. Let stand until foamy, about 5 minutes. Add milk mixture,…

Makes about 16 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 1⁄2 teaspoon baking soda 1 cup whole buttermilk, chilled 1⁄4 cup unsalted butter, melted 1 cup shredded sharp Cheddar cheese, divided 2 tablespoons fresh thyme 1. Preheat oven to 450°. Line a baking sheet with parchment paper. 2. In a large bowl, stir together flour, baking powder, sugar, salt, and baking soda. Add buttermilk and melted butter to flour mixture, stirring to remove any large lumps. Add 1⁄2 cup cheese and thyme, stirring to combine. Drop by 1⁄4 cupfuls onto prepared pan. Sprinkle tops evenly with remaining 1⁄2 cup cheese. 3. Bake until lightly browned, 10 to 12 minutes. Serve warm. KITCHEN TIP Split in half and filled with ham, these Sour Cream…

Makes 12 2 cups self-rising flour 1 tablespoon sugar 1⁄4 teaspoon salt 11⁄2 cups sour cream 1⁄4 cup whole milk 2 tablespoons unsalted butter, melted 1 large egg 1. Preheat oven to 400°. Spray a 12-cup muffin pan with cooking spray. 2. In a large bowl, combine flour, sugar, and salt. Make a well in the center of dry ingredients. In a small bowl, whisk together sour cream, milk, melted butter, and egg. Pour sour cream mixture into well; stir just until moistened. Spoon mixture into prepared muffin pan. 3. Bake until muffins are golden brown, 17 to 19 minutes. Let cool in pan on a wire rack for 5 minutes. Remove from pan, and let cool completely. CRANBERRY BUTTER Makes about 1 cup 1⁄2 cup boiling water 1⁄4 cup…

CRANBERRY-SPICE BUNDT CAKE Makes 10 to 12 servings Cake: 1 cup sweetened dried cranberries, chopped 1 cup boiling water 1 cup unsalted butter, softened 2 cups firmly packed light brown sugar 3 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1⁄2 teaspoon kosher salt 1⁄4 teaspoon baking soda 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground allspice 1 cup whole buttermilk 1⁄2 cup toasted pecans, chopped 2 teaspoons vanilla extract Glaze: 1 cup confectioners’ sugar 2 tablespoons heavy whipping cream 1⁄2 teaspoon orange zest 1 tablespoon fresh orange juice Garnish: chopped toasted pecans 1. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour. 2. In a medium bowl, combine cranberries and 1 cup boiling…

Makes 8 to 10 servings 1⁄4 cup plus 3 tablespoons unsweetened cocoa powder, divided 5 large eggs, separated 3⁄4 cup granulated sugar, divided 3 tablespoons all-purpose flour 1 teaspoon vanilla extract Pecan Praline Filling (recipe follows) Chocolate Buttercream Frosting (recipe follows) Meringue Mushrooms (recipe on page 128) Garnish: cocoa powder, confectioners’sugar, fresh rosemary 1. Preheat oven to 375°. Spray a 15x10-inch jelly-roll pan with baking spray with flour. Line bottom of pan with parchment paper. Spray again; dust with 1 tablespoon cocoa. 2. Beat egg yolks with a mixer at medium speed until pale and thick, about 7 minutes. Add 1⁄2 cup granulated sugar, 1⁄4 cup cocoa, flour, and vanilla, beating well. Set aside. 3. In a medium bowl, using clean beaters, beat egg whites with a mixer at medium-high…

Makes 1 (8-inch) cake Cake: 3 cups all-purpose flour 11⁄2 cups sugar 1 tablespoon baking powder 1⁄2 teaspoon salt 3⁄4 cup unsalted butter, cut into pieces and softened 11⁄2 cups whole milk 6 large egg yolks 1 teaspoon vanilla extract Filling: 2 cups White Frosting, divided (recipe follows) 1 cup Buttered Pecans, chopped and divided (recipe follows) 1 cup sweetened flaked coconut, divided 6 tablespoons cherry preserves, divided 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. 2. For cake: In a large bowl, stir together flour, sugar, baking powder, and salt. Add butter and milk; beat with a mixer at low speed until combined. Increase speed to high; beat 2 minutes, stopping to scrape sides of bowl. Reduce speed to medium. Add…

Makes 1 (9-inch) pie Crust: 11⁄4 cups all-purpose flour 1 teaspoon sugar 1⁄2 teaspoon salt 4 tablespoons unsalted butter, cut into pieces 4 tablespoons all-vegetable shortening 3 to 4 tablespoons ice water Filling: 1 cup granulated sugar 1⁄2 cup firmly packed dark brown sugar 3 tablespoons unsweetened cocoa powder 2 tablespoons all-purpose flour 1⁄4 teaspoon salt 1⁄2 cup evaporated milk 1⁄4 cup unsalted butter, softened 1 teaspoon vanilla extract 3 large eggs 1⁄2 cup dark chocolate morsels Garnish: sweetened whipped cream, chocolate shavings 1. For crust: In a large bowl, combine flour, sugar, and salt; stir well. Using a pastry cutter or 2 forks, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing until moistened. Gather dough…

Makes 1 (9-inch) tart Crust: 1 cup all-purpose flour 2⁄3 cup confectioners’ sugar 1⁄2 cup toasted pecans 1⁄2 teaspoon kosher salt 1⁄2 cup unsalted butter, cubed and softened Filling: 1 cup sugar 1⁄2 cup water 1⁄2 cup unsalted butter, softened 2⁄3 cup heavy whipping cream, warmed 1 teaspoon vanilla extract 2 cups chopped pecans 2 cups frozen cranberries 1⁄4 teaspoon kosher salt 1. Preheat oven to 350°. 2. For crust: In the work bowl of a food processor, pulse together flour, confectioners’ sugar, pecans, and salt until finely ground. With processor running, gradually add butter. Turn off processor when dough comes together. Press dough into bottom and up sides of a 9-inch removable-bottom tart pan. Freeze 10 minutes. Prick bottom of crust 10 times with a fork. Top with…

Makes about 18 1 cup unsalted butter, softened 11⁄2 cups firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 21⁄3 cups all-purpose flour 1⁄2 cup unsweetened cocoa powder 1⁄2 teaspoon salt 1 teaspoon baking powder 1 cup granulated sugar 1 cup chocolate-hazelnut spread* 1⁄4 cup sparkling sugar 1. Line baking sheets with parchment paper. 2. In a medium bowl, beat butter and brown sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 3. In another medium bowl, sift together flour, cocoa, salt, and baking powder. Add flour mixture to butter mixture in thirds, beating at low speed until combined. Turn dough out onto…

Makes about 18 1⁄2 cup unsalted butter, softened 1 cup unsulphured molasses 1 large egg 1 teaspoon grated fresh ginger 2 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon kosher salt 1 teaspoon ground cinnamon 1⁄4 teaspoon ground cloves 1⁄4 cup whole buttermilk Cream Cheese Filling (recipe follows) 1⁄2 cup chopped crystallized ginger 1. Preheat oven to 325°. Line 2 baking sheets with parchment paper. 2. In a large bowl, beat butter and molasses with a mixer at medium speed until creamy, about 4 minutes. Add egg and ginger, beating to combine. 3. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cloves. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture,…

Makes 30 1 cup unsalted butter, softened 2 cups all-purpose flour 2 cups confectioners’ sugar 1⁄2 cup unsweetened cocoa powder 1⁄4 teaspoon kosher salt 2 cups white chocolate morsels, melted 1⁄3 cup crushed peppermint candy 1. In a large bowl, beat butter with a mixer at medium speed until creamy. In a medium bowl, whisk together flour, confectioners’ sugar, cocoa, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into a disk; cover with plastic wrap and refrigerate 30 minutes. 2. Preheat oven 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll dough to 1⁄4 inch thick. Using a 21⁄2-inch round cutter, cut dough, rerolling scraps as needed. Place 2 inches apart on prepared pans. 3. Bake until set, about…

4 cups old-fashioned oats 2 cups shelled pumpkin seeds 2 cups shelled sunflower seeds 1 cup raw cashews 1 cup honey 3⁄4 cup pure maple syrup 1⁄4 cup firmly packed light brown sugar 1⁄4 cup unsalted butter 1 tablespoon ground ginger 1 cup sweetened flaked coconut, toasted 1 (5-ounce) package sweetened dried cranberries 1. Preheat oven to 350°. In a large bowl, combine oats, seeds, and cashews. In a medium saucepan, combine honey, maple syrup, brown sugar, butter, and ginger; cook over medium heat until mixture comes to a boil. Pour honey mixture over oat mixture, stirring until moistened. Divide mixture between 2 rimmed baking sheets, spreading in an even layer. 2. Bake until evenly toasted, about 45 minutes, stirring every 5 minutes. Transfer to a large bowl; stir in…

SAUSAGE BALLS Makes about 7 dozen 1 pound hot pork sausage 3 cups baking mix* 1 pound sharp Cheddar cheese, shredded 1⁄2 teaspoon smoked paprika 3⁄4 to 1 cup whole milk 1. Preheat oven to 325°. Spray rimmed baking sheets with cooking spray. 2. In a large skillet, cook sausage over medium heat, stirring occasionally until browned and crumbly, 12 to 14 minutes. Drain well. 3. In a large bowl, combine cooked sausage, baking mix, cheese, and paprika. Stir in milk until dough reaches desired consistency. 4. Depending on the consistency, either spoon dough onto prepared pans, or form dough into balls (about 11⁄2 tablespoons), and place on prepared pans, spacing 2 inches apart. 5. Bake in batches until golden brown, 15 to 20 minutes. Cover, and refrigerate up to…

Makes about 16 3 cups self-rising flour 1⁄2 teaspoon salt 1⁄2 teaspoon sugar 1 cup sour cream 1⁄2 cup heavy whipping cream 1⁄4 cup unsalted butter, melted 1. Preheat oven to 450°. Line a baking sheet with parchment paper. 2. In a large bowl, stir together flour, salt, and sugar. Add sour cream, cream, and melted butter to flour mixture, stirring well. 3. Turn dough out onto a lightly floured surface. Knead 10 to 12 times. Roll dough 3⁄4 inch thick. Using a 21⁄4- to 21⁄2-inch square cutter, cut biscuits, rerolling dough once. Place on prepared pan. 4. Bake until lightly browned, 10 to 12 minutes.…