(NC)—As the holiday season arrives, our menus are sure to include tasty treats and yummy desserts, including traditional and new, anything-but-humble pie flavours. Pies are a favourite way to end a meal and they've been part of our culture for a long time.
Did you know... the early Romans probably made the first pies, a humble pastry stuffed primarily with meat or other savoury fillings? The first recipe published by the Romans was for a rye-crusted goat cheese and honey pie. The word "pie" dates back to Middle English of the 14th century when it was also spelled "pye". During Tudor and Stuart times in England, pies were often made with pears and quince, as well as apples. English tradition credits Queen Elizabeth I with making the first cherry pie, but whether her majesty spent time in the kitchen is arguable. The first mention of a fruit pie in print appeared in 1590 in prose writer Robert Greene's Arcadia: "Thy breath is like the steame of apple-pyes."
Quick Home-Baked Pies
There is no doubt that the delectable aroma of a baking pie still works its magic on us. But in our increasingly time-starved lives, it is hard to get around to baking. "Some young women (and men), trained to use the microwave, have never had the opportunity to bake a pie from scratch," says Chris Glowienka, spokesperson for Sara Lee.
"Our newest addition, called Oven Fresh, is a throwback to a time when life had a more relaxed pace and there was time to slow down, spend a couple of hours in the kitchen and bake a fresh fruit pie for your family and friends. Now we do half of the work and you just pop our pies into the oven. And because you don't merely heat them through, these thoroughly modern pies let you experience real baking."
The Oven Fresh pies, he says, include trusted and time-honoured flavours like Apple, Pumpkin, and Dutch Apple with its crunchy streusel topping. For something a little more special, Signature Selections by Sara Lee brings you Fruits of the Forest Deep Dish (made with blackberries, raspberries, strawberries, apples and rhubarb), Caramel Applenut Deep Dish and classic Southern Pecan.
"Many of our pies are free of preservatives," says Mr. Glowienka. "We use fruit that is flash frozen right after it's picked at peak ripeness and never pre-cooked. The fruit simmers in its own juice while the pie is in your oven. Sara Lee pies also have the light, flaky crust homemakers today have come to expect."
Even if you are pressed for time this holiday season, "bake" your own pie and watch smiles light up your guests' faces.
And why not take along one of these pies as a welcome additional to any holiday buffet or as a thoughtful hostess gift? It is sure to be appreciated.
For more pie information and baking tips go to www.saralee.com.
Sunday, September 2, 2007
Baking Traditions - What Happens to Lost Recipes
Do you having baking traditions in your family? Is there one thing that you always bake together during a holiday? Is there one recipe that has been handed down from generation to generation? Have you shared those traditions and recipes with anyone?
This is a subject that really hits home for me because I lost some of our family recipes recently. It made me think about what happens to a recipe if no one knows about it or cares about where it goes. Nothing happens to it. It is lost to the world and may never be found again. What a truly tragic end for a great recipe (especially a baking recipe!). A wonderful cookie, pie, or cake is never made again. I really love sweets so this truly brings a tear to my eye!
A recipe is a gift. A gift of love. A gift of time and effort. A gift that can keep on giving because each time you make it, you enjoy it again. It is not only a gift from the person who created the recipe but also a gift from the person who gave it to you. Treasure those gifts and share them. A recipe and story shared is worth more than one just sitting in your recipe box. Perhaps you are waiting for just the right person or time to share it. I have been guilty of that one myself. But a recipe that isn't shared is nothing but a piece of paper in box. It means nothing to anyone but you unless it is shared with someone else.
So how do you make sure your recipes and baking traditions are not lost?
Write them down. Of course your recipes are already written down in some form or another. But what about the funny family story or family baking tradition that goes with it? Make sure that story gets written down too.
Make sure someone in your family knows that this recipe and this family baking tradition are important to you. Make sure that they know you want it to be passed on in the family. No one will know how important it is to you unless you tell them. (So speak up!)
And last but not least, your baking assignment (should you choose to accept it) is to share one of your baking recipes (and the story that goes with it) this week with someone. Who knows, you may just start a baking tradition for that person and their family. And what better way is there to honor the gift of that recipe?
This is a subject that really hits home for me because I lost some of our family recipes recently. It made me think about what happens to a recipe if no one knows about it or cares about where it goes. Nothing happens to it. It is lost to the world and may never be found again. What a truly tragic end for a great recipe (especially a baking recipe!). A wonderful cookie, pie, or cake is never made again. I really love sweets so this truly brings a tear to my eye!
A recipe is a gift. A gift of love. A gift of time and effort. A gift that can keep on giving because each time you make it, you enjoy it again. It is not only a gift from the person who created the recipe but also a gift from the person who gave it to you. Treasure those gifts and share them. A recipe and story shared is worth more than one just sitting in your recipe box. Perhaps you are waiting for just the right person or time to share it. I have been guilty of that one myself. But a recipe that isn't shared is nothing but a piece of paper in box. It means nothing to anyone but you unless it is shared with someone else.
So how do you make sure your recipes and baking traditions are not lost?
Write them down. Of course your recipes are already written down in some form or another. But what about the funny family story or family baking tradition that goes with it? Make sure that story gets written down too.
Make sure someone in your family knows that this recipe and this family baking tradition are important to you. Make sure that they know you want it to be passed on in the family. No one will know how important it is to you unless you tell them. (So speak up!)
And last but not least, your baking assignment (should you choose to accept it) is to share one of your baking recipes (and the story that goes with it) this week with someone. Who knows, you may just start a baking tradition for that person and their family. And what better way is there to honor the gift of that recipe?
Easter Baking and Cooking Tips
If you’re hosting Easter this year, I’d like to share a few tips with you that have helped me keep my sanity when I have hosted this holiday.
1. Cook and bake as many dishes as you can in advance. I have an Easter baking recipe that I share with you below that is easy and can be done up to a week in advance. I highly recommend baking your Easter desserts the day before. It really helps me cut down on the stress on Easter day.
2. Organize your kitchen into baking/cooking stations the night before. I know this might sound crazy but I have found it helps me whenever I am making a holiday meal. I put out all of the ingredients for each Easter recipe that do not need to be refrigerated. I put the recipe out and put all of the ingredients that go into that recipe right next to it, along with any pans or measuring cups or spoons I may need for it. I also try to organize them from longest to shortest cooking time so that I know what to start with first.
3. Select the Easter recipes that you want to use a week in advance. This helps me make a grocery list of all the ingredients that I need. That way I can get to the grocery store and get everything that I need well in advance of the day itself.
4. Use or borrow appliances to help make the job easier. I still remember the first Easter I hosted at my house. I must have spent at least half an hour slicing potatoes. If I had just asked to borrow a food processor with a slicer from a friend, it would have made that day so much easier. If you do not have the right appliance for the job or cannot borrow it, find a different recipe.
5. Enlist helpers! The friends and family who have come to your Easter feast are usually more than happy to help out with any small last minute things. My husband has become the official potato masher for all of the holiday gatherings we hold at our house! Those last 30 minutes before your meal is ready can sometimes get a bit crazy. It is okay to ask for help.
Bonus Easter Recipe: Chocolate Easter Nests
These have been a favorite Easter baking recipe of mine for as long as I can remember. I loved helping mom put jelly beans in these for the "eggs."
1 box shredded wheat cereal (10-12 biscuits)
1 - 12 ounce package chocolate chips
3/4 cup peanut butter
Crush the biscuits so they are fairly fine. Melt the chocolate chips in bowl in the microwave until they are soft. Add the peanut butter to the melted chocolate. Mix together, put into a large bowl, and add the shredded wheat. Put mixture by tablespoon on a piece of waxed paper. Shape each into a nest. Chill until firmly set. Store in the refrigerator. When you are ready to set them out, put a few jelly beans in each nest. It is a cute, tasty Easter treat.
1. Cook and bake as many dishes as you can in advance. I have an Easter baking recipe that I share with you below that is easy and can be done up to a week in advance. I highly recommend baking your Easter desserts the day before. It really helps me cut down on the stress on Easter day.
2. Organize your kitchen into baking/cooking stations the night before. I know this might sound crazy but I have found it helps me whenever I am making a holiday meal. I put out all of the ingredients for each Easter recipe that do not need to be refrigerated. I put the recipe out and put all of the ingredients that go into that recipe right next to it, along with any pans or measuring cups or spoons I may need for it. I also try to organize them from longest to shortest cooking time so that I know what to start with first.
3. Select the Easter recipes that you want to use a week in advance. This helps me make a grocery list of all the ingredients that I need. That way I can get to the grocery store and get everything that I need well in advance of the day itself.
4. Use or borrow appliances to help make the job easier. I still remember the first Easter I hosted at my house. I must have spent at least half an hour slicing potatoes. If I had just asked to borrow a food processor with a slicer from a friend, it would have made that day so much easier. If you do not have the right appliance for the job or cannot borrow it, find a different recipe.
5. Enlist helpers! The friends and family who have come to your Easter feast are usually more than happy to help out with any small last minute things. My husband has become the official potato masher for all of the holiday gatherings we hold at our house! Those last 30 minutes before your meal is ready can sometimes get a bit crazy. It is okay to ask for help.
Bonus Easter Recipe: Chocolate Easter Nests
These have been a favorite Easter baking recipe of mine for as long as I can remember. I loved helping mom put jelly beans in these for the "eggs."
1 box shredded wheat cereal (10-12 biscuits)
1 - 12 ounce package chocolate chips
3/4 cup peanut butter
Crush the biscuits so they are fairly fine. Melt the chocolate chips in bowl in the microwave until they are soft. Add the peanut butter to the melted chocolate. Mix together, put into a large bowl, and add the shredded wheat. Put mixture by tablespoon on a piece of waxed paper. Shape each into a nest. Chill until firmly set. Store in the refrigerator. When you are ready to set them out, put a few jelly beans in each nest. It is a cute, tasty Easter treat.
Solving The 7 Most Common Whole Wheat Bread Baking Mistakes
Let’s face it EVERY cook makes mistakes (yes, even us professional bakers make boo boo’s).
I’m going to list here, the 7 most common whole wheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about them.
Whole Wheat Bread Baking Mistake 1
By far the most common bread baking mistake is when the salt is forgotten to be added to the whole wheat bread dough.
This results in very bland bread, and even effects the rising of the dough. Making your whole wheat bread flat on top.
The best solution for this is to use a post it note as a reminder to yourself, to add the salt to the whole wheat bread dough.
You can stick the post it note where ever you’re most likely to see it (fridge, recipe book, etc..)
Whole Wheat Bread Baking Mistake 2
The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.
This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn’t forget things like this now and then?
But don’t fret, there is a solution: If the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.
Separate and roll this dough into a few small balls of dough. Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.
Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.
Another solution to help you keep from forgeting about your bread, is to use a timer which will beep loudly after the selected time period is up.
Using a timer can also help stop other whole wheat bread baking catastrophes from happening.
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidently make the water a bit too hot. This mistake will kill the yeast and your bread will not rise.
To correct this mistake I strongly reccommend you invest in a cooking thermometer, to measure the temperature of the water with.
Whole Wheat Bread Baking Mistake 4
If the recipe you use makes too much dough for your family’s needs and you worry that the extra bread will grow stale before you use it, fear not.
It is perfectly safe to refridgerate unused dough for a few days and allow the whole wheat bread dough to finish it’s rising time once you get it out to use it.
You can use a ziploc bag or plastic wrap over bowls that contain your whole wheat bread dough, to store it in your fridge and still prevent oxidation.
Whole Wheat Bread Baking Mistake 5
Burned bread. Yup, nothing tastes worse than whole wheat bread which is black as charcoal.
To avoid this, be sure you follow baking times and temperatures strictly. And again use a timer to remind yourself when it’s time to remove your whole wheat bread from the oven.
Also remember that gas ovens and electric ovens vary in their temperatures. If you’re using an electric oven you should bake almost all pastries on 350 Fahrenheit.
Sometimes a recipe will call for you to start baking a loaf of bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.
Whole Wheat Bread Baking Mistake 6
Mistakenly or purposefully using the wrong type of flour. If you are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.
There are different recipes for all the different types of bread and they all use one specific flour for each recipe.
So don’t try any substitution hoping that by adding rye flour for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won’t.
Whole Wheat Bread Baking Mistake 7
Last but not least there is the problem of air bubbles (also called “pockets”) which create large holes inside the whole wheat bread, after it’s done baking.
The best solution for this is to pinch any such bubbles whenever you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.
Now you are armed with the knowledge of the 7 most common whole wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
So don’t let the bread mistake blues get you down ever again.
I’m going to list here, the 7 most common whole wheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about them.
Whole Wheat Bread Baking Mistake 1
By far the most common bread baking mistake is when the salt is forgotten to be added to the whole wheat bread dough.
This results in very bland bread, and even effects the rising of the dough. Making your whole wheat bread flat on top.
The best solution for this is to use a post it note as a reminder to yourself, to add the salt to the whole wheat bread dough.
You can stick the post it note where ever you’re most likely to see it (fridge, recipe book, etc..)
Whole Wheat Bread Baking Mistake 2
The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.
This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn’t forget things like this now and then?
But don’t fret, there is a solution: If the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.
Separate and roll this dough into a few small balls of dough. Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.
Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.
Another solution to help you keep from forgeting about your bread, is to use a timer which will beep loudly after the selected time period is up.
Using a timer can also help stop other whole wheat bread baking catastrophes from happening.
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidently make the water a bit too hot. This mistake will kill the yeast and your bread will not rise.
To correct this mistake I strongly reccommend you invest in a cooking thermometer, to measure the temperature of the water with.
Whole Wheat Bread Baking Mistake 4
If the recipe you use makes too much dough for your family’s needs and you worry that the extra bread will grow stale before you use it, fear not.
It is perfectly safe to refridgerate unused dough for a few days and allow the whole wheat bread dough to finish it’s rising time once you get it out to use it.
You can use a ziploc bag or plastic wrap over bowls that contain your whole wheat bread dough, to store it in your fridge and still prevent oxidation.
Whole Wheat Bread Baking Mistake 5
Burned bread. Yup, nothing tastes worse than whole wheat bread which is black as charcoal.
To avoid this, be sure you follow baking times and temperatures strictly. And again use a timer to remind yourself when it’s time to remove your whole wheat bread from the oven.
Also remember that gas ovens and electric ovens vary in their temperatures. If you’re using an electric oven you should bake almost all pastries on 350 Fahrenheit.
Sometimes a recipe will call for you to start baking a loaf of bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.
Whole Wheat Bread Baking Mistake 6
Mistakenly or purposefully using the wrong type of flour. If you are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.
There are different recipes for all the different types of bread and they all use one specific flour for each recipe.
So don’t try any substitution hoping that by adding rye flour for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won’t.
Whole Wheat Bread Baking Mistake 7
Last but not least there is the problem of air bubbles (also called “pockets”) which create large holes inside the whole wheat bread, after it’s done baking.
The best solution for this is to pinch any such bubbles whenever you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.
Now you are armed with the knowledge of the 7 most common whole wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
So don’t let the bread mistake blues get you down ever again.
Breadmakers For Easy Baking
A bread maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmaker since then moved its way to homes in the United States and United Kingdom. By means of a breadmaker, automatic baking has become possible and more convenient.
As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the bread pan that is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and has been allowed to cool down, the bread is then freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place.
Breadmaker breads are much easier to get spoiled as compared with the commercial breads due to the absence of additives. However, it is possible that sourdough starter may be added to the ingredients to prolong the shelf life of the breads.
Breadmakers have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi- a Japanese rice bread.
Considerations in choosing a breadmaker:
- the over-all capacity of baking loafs
- the quality of bread produced
- the duration of time it takes to make one loaf
- the featured programs
- type: may either be single loaf breadmaker or multi loaf breadmaker
However, like with normal baking there may arise several problems concerning the quality of the bread produced. These may either be caused by the process of baking or the quality of breadmaker itself.
Doughy loaf
This problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over.
Small bread
Lack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller.
Collapsed or flat-topped bread
Collapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure.
Bread sticking in the breadmaker pan
This can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well.
Too much rising of the loaf
This problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance.
One need not be an Einstein to run a simple machine such as the breadmaker. For more instruction and self-help tips, users may check the manual of the machine.
As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the bread pan that is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and has been allowed to cool down, the bread is then freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place.
Breadmaker breads are much easier to get spoiled as compared with the commercial breads due to the absence of additives. However, it is possible that sourdough starter may be added to the ingredients to prolong the shelf life of the breads.
Breadmakers have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi- a Japanese rice bread.
Considerations in choosing a breadmaker:
- the over-all capacity of baking loafs
- the quality of bread produced
- the duration of time it takes to make one loaf
- the featured programs
- type: may either be single loaf breadmaker or multi loaf breadmaker
However, like with normal baking there may arise several problems concerning the quality of the bread produced. These may either be caused by the process of baking or the quality of breadmaker itself.
Doughy loaf
This problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over.
Small bread
Lack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller.
Collapsed or flat-topped bread
Collapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure.
Bread sticking in the breadmaker pan
This can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well.
Too much rising of the loaf
This problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance.
One need not be an Einstein to run a simple machine such as the breadmaker. For more instruction and self-help tips, users may check the manual of the machine.
aking Tips – 5 Lessons Learned In Mom’s Kitchen
1. Good baking requires patience. If you try to rush it, you will end up with a mess. A good cake, pie, cookie, the list goes on and on, cannot be rushed. Things tend to turn out half-baked (yes, literally) or so badly that they are not edible. People tend to frown at you when serve them burnt cookies. (Hey, at least I tried.)
2. You do not have to always follow the recipe. I have started to learn to cook and bake by feel and taste more than by following a recipe. If you do not like one thing that is in the recipe but you do like everything else that is in it, take out the thing you do not like. I tend to add more of things I like into a recipe (chocolate) and take out things I don’t (not chocolate). I have been known to add double the amount of chocolate chips to a cookie recipe and omit the nuts entirely. (Really, who needs all those nuts getting in the way of a good chocolate chip cookie!)
3. The devil is in the details. Little things like adding ingredients in the proper order can make all the difference. I have learned from very painful experience that putting the ingredients in the wrong way can easily ruin a baking recipe. The baking powder has to go in before you put it in the oven. (Who knew?)
4. It does not have to be complicated to taste good. Some of the best baking recipes that my mom ever made were ones that had five ingredients or less. If you are like me and do not have the patience to squeeze a million tiny dots onto a cake in order to make pretty frosting, it is nice to know that I can make something that is simpler and still tastes good. (Anyone have a recipe for dipable (yes, I just made up that word) frosting? Lets skip that whole thing of having to frost the cake entirely.)
5. Always mix in some love. I am convinced that this is why store bought sweets never taste as good as homemade ones. Machines do not know how to inject this special ingredient. All baking recipes at the very minimum need at least one cup of love to be any good at all.
I wish you all happy baking with lots of love baked in!
Hassle Free Holiday Baking 6 Easy Days to Perfect Christmas Cookies
Like many people, I love the idea of making a large assortment of Christmas cookies during the holidays, but I find it difficult to find the time to get it done. As a working mother, cookbook author and webmaster of Christmas-Cookies.com ( http://www.christmas-cookies.com ), I am a very busy woman, but baking Christmas cookies every year is a must. Over the past few years, out of frustration and necessity, I have developed a system for organizing my Christmas baking. This system allows me to make a large variety of holiday treats without taking too much time out of my busy schedule. By dividing the tasks up into 6 days, I can spend a couple hours each day getting this done, and on the 7th day, relax and enjoy giving and eating some delicious Christmas cookies. After all, God rested on the 7th day! You don’t even have to do this on 6 consecutive days. Most of the steps can be done days and even weeks in advance, giving you a great head start on your holidays.
Day 1
Search your books, recipe cards, and favorite Web sites and decide what recipes to make this year. I usually mix my traditional family recipes with a few new recipes for variety. 6 to 12 different recipes makes a nice assortment, depending on how many people you have to feed and how much time you have to spend baking. Write down the name of each recipe on a piece of paper, as well as the source of the recipe so that you can look it up later, such as the Web site URL or page number in a cookbook. Print out the recipes that you find online, and set aside the books or recipe cards you’ll need so that you can access them easily on Day 2. Things you may want to consider when making your selection are:
* difficulty of the recipe if you are a novice cook or will be baking with children,
* cost of special ingredients such as chocolate or nuts, if you are on a budget,
* whether the cookies keep well or can they be frozen, if you’d like to do your baking ahead of time.
Day 2
Consulting your list of recipes, create your shopping list. Calculate roughly how much of each ingredient you’ll need in total by adding up cups of butter, number of eggs, and other common ingredients. Include in your list:
* All of the ingredients for the cookies. Check what you have at home for freshness. Nuts and shortening will go rancid after a few months, and baking powder and baking soda lose their effectiveness, so keep this in mind: out with the old, in with the new! Fresh ingredients are the key to good tasting cookies.
* Any baking tools you may need. Consider replacing old worn out tools or adding a new tool to your collection each year.
* Anything you may need for decorating such as food coloring, colored sugars and jimmies, or pastry bags for piping frosting.
* Containers like plastic tubs, cookie tins, or even cardboard boxes to store your cookies in. Make sure you have containers that are large enough to hold a complete batch of each cookie (look at the yield of your recipe if you’re not sure). If you plan to parcel them out for gift-giving, make sure you have enough containers for each recipient.
* Organize your shopping list according to store, such as: grocery store, kitchen or home store, cake decorating supply store, etc.
Day 3
Go shopping! Lay out your plan of action so that you go to the grocery store last of all, so that you can take your refrigerated ingredients home as soon as possible. Of course, if you live in a very cold climate, this is not too much of a worry. When you get home, wash your new baking tools and put all the non-perishable ingredients in one place so that you can easily get them out on Day 4. At my house, I have a designated baking cupboard that gives me easy access to everything I need on days I decide to bake. You can do Day 3 weeks before you plan to bake as long as you:
* Freeze your butter or shortening, and
* buy the perishables such as eggs and cream cheese just before you plan to bake.
Day 4
Today you will just make the dough for your cookies, but you will not actually bake them! Most cookie doughs can safely be refrigerated for days or frozen for weeks before you need to make the cookies. The reason for doing it this way is because when making several different kinds of cookies at the same time, it’s very efficient to make all your dough at once while you have all your ingredients and baking tools at hand. If you do have a particular recipe that can’t be frozen, identify it and plan to make it on Day 5.
Remember to bring refrigerated items like butter, eggs, and cream cheese to room temperature before you start to assemble your recipes. Take them out of the refrigerator at least a couple hours before you plan to bake.
To make this process even easier, I’ve developed a system for making dough assembly-line style, which you can read more about in my article about the Cookie Assembly Line ( http://www.christmascookiesareforgiving.com/assembly.php ). Wrap each ball of dough in plastic wrap, identify it by writing the name of the recipe on the plastic wrap with a felt-tip marker, and refrigerate it or freeze it. If it is a slice-and-bake refrigerator cookie, form it into a log instead of a ball, according to the directions in your recipe. Make sure to keep your recipes in a handy place so that you don’t have to search for them on Day 5.
Day 5
Today is baking day! Check your recipe: if you have to work with dough at room temperature (as recommended for most cookie press cookies) then take your dough out ahead of time and let it warm up to room temperature before you begin forming the cookies. If you have frozen your dough, allow it to thaw in the plastic wrap and only remove the plastic wrap once it has reached the desired temperature. If you remove the plastic while it is still frozen, then condensation will form on the dough and that will add too much moisture.
Start with the recipes that call for the lowest oven temperature and pre-heat your oven to that temperature. Remove dough from the refrigerator, line your baking sheets with parchment paper (no greasing!) and prepare the dough for baking as called for in your recipe. You may have to roll out the dough and cut it with cookie cutters, or fill it with some kind of filling, or place it in a special pan like a mini-muffin pan or a Madeleine mold, or simply slice and bake the rolls you made on Day 4. Once all the cookies that are baked at the lowest temperature are completed, raise your oven temperature to the next highest to bake those cookies, and so on.
Even if you have some of the handy stackable cooling racks, you will surely run out of space to cool several batches of cookies. Placing a double-thickness of aluminum foil on your countertop is a good substitute for a cooling rack when you run out of space. Once your cookies are completely cooled to room temperature, line your containers with waxed paper and place your cookies in the containers one layer at a time, with another sheet of waxed paper in between each layer. Then return the containers to the refrigerator if they will not be eaten for a day or two, or you can leave them out at room temperature until the next day. If they won’t be eaten or shipped for several days, you can wrap the entire container in plastic wrap and freeze your cookies for up to 2 weeks. You can freeze them for longer than this if you wrap the cookies in small stacks of 5 or 6 before placing them in their containers. Defrost the cookies at room temperature, leaving them wrapped until they are thoroughly defrosted.
Many of your recipes may be completed at this point if they don’t require decorating.
Day 6
Day 6 is decorating day. For many of us, this is the most enjoyable step in the cookie-baking process. Decorating should always be done no more than 2 days before the cookies will be eaten, ideally the day or even the morning before. Now you will make your various frostings and icings, or prepare your melted chocolate for drizzling, or dust with powdered sugar to decorate your cookies as directed. If your cookies are not to be eaten immediately, make sure that the icing or melted chocolate has thoroughly set and hardened—a process that may take several hours—before stacking the cookies back in their containers, again separating the layers with sheets of waxed paper. Cookies that have been frosted with a buttercream-type frosting cannot be stacked. They should be stored in a single layer with a loose covering of plastic wrap.
Day 7
Relax and enjoy your holiday, because your Christmas baking is done!
Day 1
Search your books, recipe cards, and favorite Web sites and decide what recipes to make this year. I usually mix my traditional family recipes with a few new recipes for variety. 6 to 12 different recipes makes a nice assortment, depending on how many people you have to feed and how much time you have to spend baking. Write down the name of each recipe on a piece of paper, as well as the source of the recipe so that you can look it up later, such as the Web site URL or page number in a cookbook. Print out the recipes that you find online, and set aside the books or recipe cards you’ll need so that you can access them easily on Day 2. Things you may want to consider when making your selection are:
* difficulty of the recipe if you are a novice cook or will be baking with children,
* cost of special ingredients such as chocolate or nuts, if you are on a budget,
* whether the cookies keep well or can they be frozen, if you’d like to do your baking ahead of time.
Day 2
Consulting your list of recipes, create your shopping list. Calculate roughly how much of each ingredient you’ll need in total by adding up cups of butter, number of eggs, and other common ingredients. Include in your list:
* All of the ingredients for the cookies. Check what you have at home for freshness. Nuts and shortening will go rancid after a few months, and baking powder and baking soda lose their effectiveness, so keep this in mind: out with the old, in with the new! Fresh ingredients are the key to good tasting cookies.
* Any baking tools you may need. Consider replacing old worn out tools or adding a new tool to your collection each year.
* Anything you may need for decorating such as food coloring, colored sugars and jimmies, or pastry bags for piping frosting.
* Containers like plastic tubs, cookie tins, or even cardboard boxes to store your cookies in. Make sure you have containers that are large enough to hold a complete batch of each cookie (look at the yield of your recipe if you’re not sure). If you plan to parcel them out for gift-giving, make sure you have enough containers for each recipient.
* Organize your shopping list according to store, such as: grocery store, kitchen or home store, cake decorating supply store, etc.
Day 3
Go shopping! Lay out your plan of action so that you go to the grocery store last of all, so that you can take your refrigerated ingredients home as soon as possible. Of course, if you live in a very cold climate, this is not too much of a worry. When you get home, wash your new baking tools and put all the non-perishable ingredients in one place so that you can easily get them out on Day 4. At my house, I have a designated baking cupboard that gives me easy access to everything I need on days I decide to bake. You can do Day 3 weeks before you plan to bake as long as you:
* Freeze your butter or shortening, and
* buy the perishables such as eggs and cream cheese just before you plan to bake.
Day 4
Today you will just make the dough for your cookies, but you will not actually bake them! Most cookie doughs can safely be refrigerated for days or frozen for weeks before you need to make the cookies. The reason for doing it this way is because when making several different kinds of cookies at the same time, it’s very efficient to make all your dough at once while you have all your ingredients and baking tools at hand. If you do have a particular recipe that can’t be frozen, identify it and plan to make it on Day 5.
Remember to bring refrigerated items like butter, eggs, and cream cheese to room temperature before you start to assemble your recipes. Take them out of the refrigerator at least a couple hours before you plan to bake.
To make this process even easier, I’ve developed a system for making dough assembly-line style, which you can read more about in my article about the Cookie Assembly Line ( http://www.christmascookiesareforgiving.com/assembly.php ). Wrap each ball of dough in plastic wrap, identify it by writing the name of the recipe on the plastic wrap with a felt-tip marker, and refrigerate it or freeze it. If it is a slice-and-bake refrigerator cookie, form it into a log instead of a ball, according to the directions in your recipe. Make sure to keep your recipes in a handy place so that you don’t have to search for them on Day 5.
Day 5
Today is baking day! Check your recipe: if you have to work with dough at room temperature (as recommended for most cookie press cookies) then take your dough out ahead of time and let it warm up to room temperature before you begin forming the cookies. If you have frozen your dough, allow it to thaw in the plastic wrap and only remove the plastic wrap once it has reached the desired temperature. If you remove the plastic while it is still frozen, then condensation will form on the dough and that will add too much moisture.
Start with the recipes that call for the lowest oven temperature and pre-heat your oven to that temperature. Remove dough from the refrigerator, line your baking sheets with parchment paper (no greasing!) and prepare the dough for baking as called for in your recipe. You may have to roll out the dough and cut it with cookie cutters, or fill it with some kind of filling, or place it in a special pan like a mini-muffin pan or a Madeleine mold, or simply slice and bake the rolls you made on Day 4. Once all the cookies that are baked at the lowest temperature are completed, raise your oven temperature to the next highest to bake those cookies, and so on.
Even if you have some of the handy stackable cooling racks, you will surely run out of space to cool several batches of cookies. Placing a double-thickness of aluminum foil on your countertop is a good substitute for a cooling rack when you run out of space. Once your cookies are completely cooled to room temperature, line your containers with waxed paper and place your cookies in the containers one layer at a time, with another sheet of waxed paper in between each layer. Then return the containers to the refrigerator if they will not be eaten for a day or two, or you can leave them out at room temperature until the next day. If they won’t be eaten or shipped for several days, you can wrap the entire container in plastic wrap and freeze your cookies for up to 2 weeks. You can freeze them for longer than this if you wrap the cookies in small stacks of 5 or 6 before placing them in their containers. Defrost the cookies at room temperature, leaving them wrapped until they are thoroughly defrosted.
Many of your recipes may be completed at this point if they don’t require decorating.
Day 6
Day 6 is decorating day. For many of us, this is the most enjoyable step in the cookie-baking process. Decorating should always be done no more than 2 days before the cookies will be eaten, ideally the day or even the morning before. Now you will make your various frostings and icings, or prepare your melted chocolate for drizzling, or dust with powdered sugar to decorate your cookies as directed. If your cookies are not to be eaten immediately, make sure that the icing or melted chocolate has thoroughly set and hardened—a process that may take several hours—before stacking the cookies back in their containers, again separating the layers with sheets of waxed paper. Cookies that have been frosted with a buttercream-type frosting cannot be stacked. They should be stored in a single layer with a loose covering of plastic wrap.
Day 7
Relax and enjoy your holiday, because your Christmas baking is done!
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