Holiday Baking

I want the recipe for those vodka chocolate cherries....yummy!


My baking is intense because i do a lot of gift baskets for gifts and freeze a lot for the rest of the yr to munch on as well as the holiday assortment we have for christmas.

my usual yrly holiday baking consist of:
Egg nog bread
bannana nut bread
Zuccini bread
Sweat potato muffins ( Handed d own recipes from grandmas's)
a put together kit of a gingerbread house
sugar cookies ( shaped and colored and regular round)
peanut butter cookies ( with hearshy kisses and without)
Russian Tea Cake cookies ( mom's hand down recipe)
snickerdoodles
M&M cookies
Tollhouse cookies
raisin oatmeal cookies
fudge
divinity ( still trying to find my way on that one...mother in law does it the best!)
double choclate chip brownies 9 with and without walnuts)

[winnieb]

Originally Posted by cutiepatootie

I want the recipe for those vodka chocolate cherries....yummy!

Here you go....

Ingredients:
3 cups sugar
1 cup plus 1 tablespoon water
1/4 cup light corn syrup
60 maraschino cherries with stems (do not use fresh cherries)
24 ounces semisweet chocolate, roughly chopped, or 24 ounces semisweet chocolate chips
Butter or margarine for greasing the pan and the cookie sheet


First off- drain the cherry juice from the jars of cherries, refill the jars with vodka. Let soak no more than 24 hours. The original recipe I have says to soak at least 24 hours, I soaked the first batch for 48hrs- tried the cherries (sounded like a good snack!) and they had fermented. ICK!!! So, less time in the vodka!!!

PREPARING THE FONDANT
Butter a 9 x 13-inch baking pan and set aside.
Combine the sugar, water, and corn syrup in a heavy medium saucepan. Using a wooden spoon, stir gently over medium heat until the sugar dissolves completely and the syrup comes to a boil.
Clip a candy thermometer to the inside of the pan and cook the syrup, without stirring, until it reaches 240 F (soft ball).
Immediately pour the hot syrup into the prepared 9 X 13-inch pan. Let the syrup cool undisturbed until the bottom of the pan feels lukewarm to the touch.
Using a heavy wooden spoon, stir the lukewarm mixture -until it forms a ball. Some of this fondant may stick to the 9 X 13-inch pan. The fondant may also seize into a very hard ball that is impossible to stir. In any case, seal the ball of fondant into a 1-gallon plastic Ziploc bag, removing as much air from the bag as possible. Let the fondant rest 1 minute before continuing.
With the fondant sealed in the plastic bag, roll the candy with the heel of your hand, pressing down toward the counter. Continue this light kneading motion until the fondant looks smooth and creamy and feels like a firm cookie dough, about 10 minutes. Set the fondant aside, wrapped in plastic, while you prepare the cherries. The fondant can be made up to a week ahead of time and kept well wrapped in the refrigerator.

FIRST DIPPING
Drain the cherries, reserving the liquid. Place the cherries on paper towels to absorb any excess liquid.
Butter a large cookie sheet. Line it with wax paper and set it aside.
Place the fondant in the top of a double boiler set over simmering water. If you don't have a double boiler, simply place the fondant in a. medium bowl that fits snugly over a pot of simmering water. Stir the fondant until it melts. Rest a candy thermometer in the melted fondant and continue to stir gently, working around the thermometer, until the fondant reaches 150 F. Turn off the heat.
Stir in 2 or 3 tablespoons of the reserved cherry liquid to give the fondant a pink color and a mild cherry flavor. Should the fondant fall below 150 F, turn the heat on low and bring the water back to a simmer just until the temperature of the fondant rises back to 150 F.
To dip, hold one cherry by the stem and quickly dip it into the melted fondant to cover the cherry. Avoid getting fondant on the stem. Place the dipped cherry on the prepared cookie sheet. Repeat the process with the remaining cherries until all are dipped. Stir the fondant occasionally. If the fondant becomes too thick as you dip, add more cherry liquid, 1 tablespoon at a time, until a thinner consistency is reached. Set the dipped cherries aside while preparing the chocolate for dipping.

SECOND DIPPING
Melt 12 ounces of the semisweet chocolate in the top of a clean double boiler set over hot water. If you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.
When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 12 ounces of semisweet chocolate and stir until all of the chocolate is melted and smooth.
Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 88 to 90 F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 88 to 90 F. If it is too hot, let it cool until the desired temperature is reached.
Hold one fondant-covered cherry by the stem and dip it into the melted chocolate to cover the pink candy coating. Repeat the process with the remaining cherries until all are dipped. Stir the chocolate occasionally.
Let the cherries sit at room temperature for 2 hours. Place them in the refrigerator overnight, and the chocolate will harden while the centers liquefy.
Store the cherries in a single layer in an airtight container in the refrigerator for up to 2 weeks.

Enjoy!!

[ISUKappa]

I made these tonight -- super easy and so yummy

Peanut clusters

1 bag Reese's peanut butter chips
1/2 bag milk chocolate chips
1 1/2 c peanuts

Melt peanut butter chips and chocolate chips in microwave (check every 30 seconds or so to make sure they don't scorch). Stir in peanuts. Drop by tablespoon onto wax paper or aluminum foil. Let set until firm -- about 30 minutes.

I made one batch with 1 c peanuts and 1 c marshmallows, those turned out really good, too.

[AGDee]

Posting this recipe for a cake that one of my sisters brought to our alumnae club meeting Wednesday night. It was incredibly good!

CANDY CAKE



4 oz. semisweet chocolate, broken into pieces (** I RECOMMEND DOUBLING THIS **)

2 tablespoons butter or margarine (** I RECOMMEND BUTTER AND DOUBLING THIS ALSO **)

1 bag (10.5 oz) miniature marshmallows

6 cups crispy rice cereal (6 oz)

1 cup salted dry-roasted peanuts

1 cup M&Ms Mini Baking Bits (** I RECOMMEND USING REGULAR PLAIN M&Ms **)



* Spray 10-12 cup fluted baking pan (such as a Bundt) with nonstick cooking spray

* In large bowl, heat chocolate and butter in microwave oven on High 1 minute, stirring once during heating. Remove from microwave; stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in microwave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.

* Add cereal, peanuts and M&Ms to chocolate mixture. Stir until all ingredients are coated and mixture is well-combined.

* Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate (in warm weather, refrigerate to set).

* To unmold, with knife or metal spatula, loosen cake from side of pan; invert onto serving plate. Cut into slices and serve. Store in covered container at room temperature up to 3 days.

thank you so much for the vodka choclate c herries.

I got my Kitchen aide mixer last yr for christmas and I LOOOOOOVE IT! mixing is sooo much easier then by hand.


WHat is the recipe for Egg nog pie?


I love truly love my grandma's handed down recipe of red velvet cake. That cheesecake recipe i am going to have to try....nothing is better then Cream cheese!

[winnieb]

While I normally don't bake with a mix or refridged dough, especially at holiday time, I can't get my gingerbread to come out good. It is always too crispy.
I bought the Pilsbury sheets of gingerbread. The directions called 8-11minutes baking, I baked mine for 7 minutes. I just tried one, granted they are 10 minutes out of the over, they were soft. Hopefully they stay that way. I wrapped them up real well hoping to keep them soft.

[OtterXO]

Originally Posted by winnieb

While I normally don't bake with a mix or refridged dough, especially at holiday time, I can't get my gingerbread to come out good. It is always too crispy.
I bought the Pilsbury sheets of gingerbread. The directions called 8-11minutes baking, I baked mine for 7 minutes. I just tried one, granted they are 10 minutes out of the over, they were soft. Hopefully they stay that way. I wrapped them up real well hoping to keep them soft.

Put a piece of bread in with the cookies. It keeps them soft....I'm not sure why but it does. I even used a tortilla in a pinch when I didn't have any bread and it worked.

[CougADPi]

Originally Posted by cutiepatootie

I want the recipe for those vodka chocolate cherries....yummy!


My baking is intense because i do a lot of gift baskets for gifts and freeze a lot for the rest of the yr to munch on as well as the holiday assortment we have for christmas.

my usual yrly holiday baking consist of:
Egg nog bread
bannana nut bread
Zuccini bread
Sweat potato muffins ( Handed d own recipes from grandmas's)
a put together kit of a gingerbread house
sugar cookies ( shaped and colored and regular round)
peanut butter cookies ( with hearshy kisses and without)
Russian Tea Cake cookies

So glad I'm not the only one who makes Russian Tea Cakes. They are my all time favorite and the only cookie I make EVERY year (I make fudge every year as well, and I throw a few random cookies in each year, but never the same ones...)

I need to get to the baking! I guess I have my plan for tomorrow!

[EtaPhiZTA]

This thread has had me so excited about trying some new recipes for Christmas cookies that I mentioned it to my husband. Today he surprised me by buying me the Professional Kitchen Aid Mixer that I have had my eye on I guess he figures he will reap the rewards from this gift!

[AOIIalum]

Enjoy! I have a regular kitchen-aid and LOVE it. It makes baking so much easier, especially if you're into sticky cookie doughs or heavier bread doughs!

[AchtungBaby80]

I had these big grandiose plans to make gingerbread men, but unfortunately, I a) ran kinda short on time, and b) got lazy, so I made the super-easy cake mix gooey things you all were raving about. I think they came out OK! The first batch I kind of overcooked, but the rest of them look nice...I haven't tried one yet as they're for a party tomorrow night, but I let Boyfriend sample both flavors (strawberry and devil's food) and he really seemed to enjoy them. Thanks to whoever posted that recipe!

[honeychile]

Southern Living has put out their list of the 75 Top-Rated Cookie Recipes online. I think that anyone can log in, but if you'd like a recipe from the following list, I'll get it for you. I haven't tried them all (Hah! Would that I could!), but I've yet to go wrong with one of their recipes (well, the ones I thought would work in our family).

75 Top-Rated Cookie Recipes

No-Bake Granola Bars
Amaretti Cookies (awesome!)
Amaretto-Walnut Brownies
Angel Cookies
Broadway Brownie Bars
Browned Butter-Pecan Shortbread
Butter Cookies
Cake Mix Cookies (this sounds like the "gooey cookie" recipe!)
Candy Bar Brownies
Candy Shop Pizza Cookies
Caramel-Filled Chocolate Cookies
Chewy Chocolate Cookies
Chewy Red, White, and Blue Cookies
Chewy Scotch Bars
Chocolate Chunk-Peanut Cookies
Chocolate Crumble Bars
Chocolate Kiss Cookies
Chocolate Shortbread Cookies
Chocolate Snack Bars
Chocolate Wedding Cookies
Chocolate-Almond Cookies
Chocolate-Chip Supreme Cookies
Chocolate-Chocolate Chip-Peppermint Cookies
Chocolate-Covered Cherry Cookies
Chocolate-Dipped Orange Cookies
Chocolate-Glazed Brownies
Chocolate-Marshmallow Brownies
Chocolate-Oatmeal Chunk Cookies
Chunky Chocolate Brownies
Citrus Bars
Clear-The-Cupboard Cookies
Coconut-Macadamia Cookies
Cranberry-Caramel Bars
Cranberry-White Chocolate Cookies
Cream Cheese Cookies
Crunchy Lace Cookies
Date Pinwheel Cookies
Domino Cookies
Double Chocolate Chunk Cookies
Double-Chip Oatmeal Cookies
Double-Chocolate Brownies
Favorite Chocolate Chip Cookies
Giant Oatmeal-Spice Cookies
Gingerbread Snowflake Cookies
GrandLady's Cinnamon Cookies
Granny's Christmas Cookies
Heavenly Chocolate-Chip Meringue Cookies
Key Lime Bars with Macadamia Crust
Layered Brownies
Lemon Butter Cookies
Lemon Icebox Cookies
Lemon Thumbprint Cookies
Lemon-Poppy Seed Cookies
Linzer Cookies
Luscious Lemon Bars
Magic Cookie Bars
Magnolia Cream Cheese Brownies
Millionaire Shortbread
Mocha-Chocolate Shortbread
Nutty Oatmeal-Chocolate Chunk Cookies
Oatmeal Cookies
Peanut Butter Cup Cookies
Peanut Butter-Chocolate Chip Cookies
Peanut Butter-Kiss Cookies
Peanut Butter-Toffee Turtle Cookies
Pecan Pie Cookies
Quick Peanut Butter Cookies
Raisin-Oatmeal Cookies
Raspberry Shortbread
Santa's Shortbread Cookies
Spicy Zucchini Cookies
Spritz Cookies
Sugar Cookies-1
Sugar Cookies-2
Swedish Holiday Cookies
Turkey Cookies
Ultimate Chocolate Chip Cookies
Vanilla Meringue Cookies
White Chocolate Chip-Oatmeal Cookies
White Chocolate-Orange Dream Cookies
Chocolate Cappuccino Cookies
Cinnamon Chip Icebox Cookies
Mississippi Mud Dessert Brownies
Shortbread Cookies

ETA: As a bonus, here's their Red Velvet Cheesecake Recipe, for a special dessert:

Red Velvet Cheesecake
Makes 8 to 10 servings
Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.

1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

-Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
-Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
-Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
-Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

[AlexMack]

Okay, question: I know Red Velvet cake is a southern thing, but what's special about it other than being red? Or is the red just it?

[Emory Kappa]

Well, red velvet cake tastes sort of like devil's food cake, since it's got chocolate in it. And it's usually really moist with yummy cream cheese frosting and pecans on top. I guess it's the novelty of having a red cake that makes it fun to eat? Besides being delicious, of course.