This piece marks my 25th holiday column. Where does the time go?
Each year brought excitement as I shared information with readers about getting through the busy season. Contents included great recipes, consumer information and, of course, always the permission to keep things simple without any guilt.
I was often writing while entertaining three children, who have now all left our nest. I remember getting three copies of the Sears Christmas catalogue and while I was preparing my column, I had them doing their list for Santa. I even gave them wrapping paper rolls and let them sword fight until there was nothing left of the tubes. And of course the ultimate bribe I would use: “If you are quiet for an hour we will go to Dairy Queen.”
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However, now it is quiet and I have time to reflect on how special the holiday excitement was. While presents were a big deal, my fondest recollections have to do with food. Namely, the sweet treats that we made to leave out for Santa or to share with family and friends.
There was always careful consideration as to what Santa would want, and what about the reindeer?
And what about the controversy over who got to lick the beaters, or using the spatula to clean out the bowl, faces white with flour, little hands sneaking cookie dough and some very creative decorating.
These memories will last a lifetime and the holidays would not be complete without making at least some of these sweets. A nostalgic plate of baking can bring the most amazing smiles.
This is a collection of our favourite sweets.
Lemon Blueberry Cheesecake Bars
For the base:
1/4 c. sugar 60 mL
10 graham crackers
(1 1/2 c./375 mL graham crumbs)
6 tbsp. unsalted butter, melted 90 mL
16 oz. cream cheese, room temperature 2- 250 g
1 egg
zest of 2 lemons
juice of 1 lemon (do not use bottled lemon, fresh is best)
1 tsp. vanilla 5 mL
1/2 c. sugar 125 mL
1 1/2 c. fresh blueberries 375 mL
icing sugar, for dusting if desired
Grease the bottom of a 9 x 9 inch (22 x 22 cm) baking pan with butter. Then line the pan by placing parchment paper over the top of the butter. Press down in the corners of the pan.
In a food processor (or mixer), process the sugar and graham crackers until you have crumbs. Add the melted butter and mix well. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for five to seven minutes or until golden. When done, set aside to cool.
Add cream cheese, egg, lemon zest, lemon juice, vanilla and sugar together and mix until well combined. Spread onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed.
Bake in the oven for 30 to 35 minutes or until the centre has set up and the edges are slightly brown. Remove from the oven and cool completely before refrigerating for at least three hours.
Once set, remove from pan using the parchment lining and slice into squares. Dust with icing sugar if desired.
Banana Bars
1/2 c. butter, softened 125 mL
1 1/2 c. sugar 375 mL
2 large eggs, room temperature
1 c. sour cream (or Greek Yogurt) 250 mL
1 tsp. vanilla 5 mL
2 c. flour 500 mL
1/4 tsp. salt 1 mL
2 medium ripe bananas, mashed (about 1 cup)
8 oz. pkg. cream cheese, softened 250 g
1/2 c. butter, softened 125 mL
2 tsp. vanilla 10 mL
3 3/4 – 4 c. icing sugar 925 mL -1 L
Preheat oven to 350 F (180 C).
In a large mixing bowl, cream the butter and sugar until fluffy. Add eggs, sour cream and vanilla. In another bowl, combine the flour, baking soda and salt; then gradually add to creamed mixture. Stir in bananas.
Spread into a greased 15 x 10x 1-inch pan. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool.
Once the bar is cooled, mix frosting by beating the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners’ sugar to achieve desired consistency.
Frost bars. Store in the refrigerator. Makes about four dozen small squares. Source: Taste of Home.
No Bake Chocolate Haystacks
3 1/2 c. rolled oats 875 mL
2 c. sugar 500 mL
1/2 c. milk 125 mL
1/2 c. butter or margarine 125 mL
1/2 c. cocoa 125 mL
dash of salt
1/2 tsp. vanilla 2 mL
Prepare a large baking sheet by placing wax paper over the top.
Place the oats in a large mixing bowl and set aside.
In a saucepan, combine the sugar, milk, butter, cocoa and salt. Heat to a boil, stirring frequently so the mixture does not stick to the pot and burn. Once boiling, cook for five minutes more, stirring constantly.
Remove the pan from heat and stir in the vanilla.
Pour the hot ingredients into the large mixing bowl with the oats. Stir quickly. Drop by spoonfuls onto the wax paper. Let cool. Makes 25 to 30 cookies depending on what size you prefer.
Soft Ginger Snaps
1 1/2 c. butter 375 mL
2 c. brown sugar 500 mL
1/2 c. molasses 125 mL
2 egg
4 c. flour 1 L
4 tsp. baking soda 20 mL
1/2 tsp. salt 2 mL
2 tsp. ground ginger 10 mL
2 tsp. ground cinnamon 10 mL
Preheat oven to 375 F (190 C) and prepare a baking sheet.
In a mixing bowl, cream together the butter, brown sugar, molasses and eggs until combined and fluffy.
In a separate bowl, measure the flour, soda, salt and spices into a bowl and blend.
Stir into the creamed mixture and shape the dough into balls (about one inch/ 2.5 cm).
Roll the dough in white sugar and place about two inches (five cm) on the baking sheet. Bake for eight minutes. Cool. Makes two dozen cookies.
Note: This recipe can be rolled out and cut into shapes if desired. Do not roll in sugar, wrap and chill the dough for a few minutes before rolling and cutting. The baking time may be a few minutes less. Decorate with icing.
Gum Drop Oatmeal Cookies
My Aunt Alma Copeland used to make these cookies. They were my first choice on her baking trays.
1/2 c. butter or margarine 125 mL
1/2 c. sugar 125 mL
1/2 c. brown sugar 125 mL
1 egg
1/2 tsp. vanilla 2 mL
1/2 tsp. baking powder 2 mL
1/2 tsp. baking soda 2 mL
pinch of salt
1 c. rolled oats 250 mL
1 c. baking fruitlets (available in the baking section of many grocery and bulk food stores) 250 mL
Preheat oven to 350 F (180 C).
In a large mixing bowl, beat the butter and sugars. Add the egg and vanilla.
Combine the baking powder, baking soda, salt, flour and oats in a separate bowl. Mix the dry ingredients with the butter mixture.
Gently stir in the gumdrops.
Shape the dough into one-inch balls and place on a lightly greased cookie sheet an inch apart. Bake for 12 minutes. Makes 30 cookies.
Shortbread Cookies
Preheat oven to 325 F (160 C) and line cookie sheets with parchment paper.
2 c. softened butter (room temperature) 500 mL
1 c. icing sugar 250 mL
1/2 c. cornstarch 125 mL
3 c. sifted flour 750 mL
Place butter in electric mixing bowl and sift other ingredients over it.
Drop by spoon on cookie sheet and bake for 20 minutes.
May also slightly flatten the spoonfuls of dough on sheet and add sprinkles or candied fruit.
Dough also works well in cookie press.
Cranberry Pumpkin Loaf
3 c. flour 750 mL
5 tsp. pumpkin pie spice 25 mL (or a combination of 3 tsp./16 mL cinnamon, 1 tsp./5 mL nutmeg, 1/2 tsp./2 mL ginger and 1/4 tsp./1 mL cloves)
2 tsp. baking soda 10 mL
1 tsp. salt 5 mL
3 c. sugar 750 mL
2 c. canned pumpkin 500 mL
4 eggs
1 c. oil 250 mL
1/2 c. orange juice 125 mL
1 c. fresh or frozen cranberries 250 mL
Preheat oven to 350 F (180 C).
Grease and flour two loaf pans.
Combine the flour, spice, soda and salt in a mixing bowl.
In a separate bowl combine the sugar, pumpkin, eggs, oil and orange juice. Beat until well combined, then gradually add the flour mixture. Fold in the cranberries and pour into the prepared pans.
Bake for 60 minutes or until a toothpick comes out clean. Cool and remove from the pans.
Makes two loaves. Serve with sliced cheese and fresh fruit if desired.
Source: allrecipes.com.
Butter Tart Squares
Crust:
1/2 c. butter125 mL
1/3 c. brown sugar 75 mL
1 1/4 c. flour 300 mL
2 large eggs
1 c. brown sugar 250 mL
1 tsp. flour 5 mL
1/2 tsp. baking powder 2 mL
1/4 tsp. salt 1 mL
1/4 c. butter 60 mL
1 tsp. vanilla 5 mL
1 1/2 c. raisins 375 mL
1/2 c. chopped nuts like pecans or walnuts (optional) 125 mL
Preheat oven to 350 F (180 C).
Combine the first three ingredients in a bowl until crumbly.
Press the mixture into an ungreased 9 x 9 inch (22 x 33 cm) pan. Bake for about 15 minutes, until browned.
Combine your brown sugar and your eggs together well. Then add flour, baking powder, salt, butter, vanilla, raisins and nuts (if desired). Pour over the base.
Place back into the oven for about 18-20 minutes or until slightly browned. Cool and cut into squares. Makes 16 squares.
Source: www.thekitchenmagpie.com.
Sugar Cookies
1 c. butter, softened 250 mL
1 1/2 c. sugar 375 mL
2 eggs
1 tsp. vanilla 5 mL
3 c. flour 750 mL
2 tsp. baking powder 10 mL
1/4 tsp. salt 1 mL
Preheat oven to 350 F (180 C).
In a mixing bowl, cream the butter and sugar. Beat in the eggs one at a time then add the vanilla.
In a separate bowl, combine the flour, baking powder and salt. Gradually add the dry mix to the creamed mix until well combined. Wrap or cover the dough and chill for one hour in the refrigerator. Then on a well-floured surface, roll out to desired thickness (about one-quarter inch or .5 cm thick, like a pie crust). Cut out shapes and gently lift and place on a lightly greased cookie sheet (Our cookies were about three inches round, smaller sizes would need less baking time). Bake for eight to 10 minutes. The cookie should be light in colour with slightly browned edges. Cool and decorate. Makes approximately three dozen cookies, depending on the cutters that you use.
Cookie Icing
1 1/2 c. icing sugar 350 mL
2 tbsp. cream, milk or water (I prefer cream) 30 mL
3 tbsp. butter 45 mL
1/2 tsp. vanilla 2 mL
food colouring
In a mixing bowl beat the ingredients together. If the consistency is too dry add a few drops of liquid, or if to wet, add a bit more icing sugar. Colour if desired.
Yield: 1 1/2 c./375 mL
Source: from a well-used Company’s Coming Holiday Entertaining by Jean Paré.
