Christmas Baking

Here are some last-minute baking ideas to round out your Christmas dinner, including Cast Iron Skillet Corn Bread and a Christmas Tree Cookie Forest. Enjoy!

Note: Since tomorrow is Christmas, I'll be taking the day off. But I will return to posting recipes on Tuesday, December 26. Merry Christmas!

BANANA-OATMEAL BREAD

This was in a Weight Watchers' email several years ago. The recipe begins, “This nutritious bread is easy to mix up and will make the whole house smell wonderful.”

POINTS® Value: 4; Servings: 10; Preparation Time: 10 min; Cooking Time: 50 min; Level of Difficulty: Moderate

Ingredients

1 1/4 cup all-purpose flour

1/2 cup unpacked brown sugar

1/2 tsp table salt

1/2 tsp baking soda

1/4 tsp baking powder

3 tsp canola oil

1 large egg(s), beaten

2 medium egg white(s), beaten

3 large banana(s), ripe

1 cup uncooked old fashioned oats

Directions

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

RAISIN BREAD PUDDING

This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”

Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes

Source: Nestle® Very Best Baking

Ingredients

16 slices bread, cubed

1 cup raisins

2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk

4 eggs, slightly beaten

3/4 cup firmly packed brown sugar

1/4 cup butter, melted

2 teaspoon vanilla extract

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, ground

1 jar caramel sauce, (optional)

Directions

Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.

Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake for 35 to 45 minutes or until knife inserted in center comes out clean.

CHRISTMAS TREE COOKIE FOREST

This comes from the Food Network Kitchen, and begins, “Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.”

Total Time: 10 hours; Active: 2 hours 30 minutes; Yield: 6 tree cookies; Level: Intermediate

To view this online, click here.

Ingredients

Dough:

4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)

1/4 teaspoon baking soda

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

3 large eggs

3 sticks (24 tablespoons) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup confectioners' sugar

Royal Icing:

1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest

2 tablespoons meringue powder

1 teaspoon pure vanilla extract

Forest green gel food coloring

White sprinkles, for decorating

Directions

Watch how to make this recipe.

Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips

For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.

Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.

Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.

Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.

To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.

Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.

Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.

Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.

Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.

Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.

Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.

Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.

To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.

Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.

CAST IRON SKILLET CORN BREAD

This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback

Ingredients

1 1/4 cups coarsely ground cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup whole milk

1 cup buttermilk

2 eggs, lightly beaten

8 tablespoons unsalted butter, melted

Directions

This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

CZECHOSLOVAKIAN BAR COOKIE - CUKROVI

This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).

The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”

Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour

Ingredients:

2 cups butter (1 pound), softened

2 cups sugar

4 large egg yolks

4 cups flour

2 cups chopped walnuts or pecans

1 (8- to 12-ounce) container almond paste

1 (12-ounce) container strawberry filling

Confectioners' sugar

Preparation:

Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.

Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.

Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.

Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.