December 2002 Newsletter

Here is the first published newsletter from Gramma Cookie�s Kitchen. I�m sure you all have finished your holiday baking, but if you still have more to do, we have included a few recipes you may want to try.

In the New Year we are planning to send out the newsletter with a little more regularity. We still have a large box full of recipes we have collected which we are sure you will enjoy.

Pastry Tip

The reason for tough pastry may be in mixing it too long, or handling it too heavily, or using too much water, or not enough shortening. Good pastry is the result of speed, a light hand and not too much rolling.

Cookie Tips

Use butter, margarine or shortening as specified in recipes, softened to room temperature but not runny. Don't use whipped or soft margarine.

Use large eggs for best results.

Don't double the recipe unless it specifies.

When rolling dough be careful not to work in too much flour.

Always preheat the oven.

Be sure that cookie sheets are at least 2 inches narrower and shorter than the oven rack so heat can circulate. Shiny sheets give even browning.

Grease cookie sheets with unsalted fats, preferably sweet butter.

Cool cookies on a rack, not over-lapping cookies.

All cookies should be stored airtight in a cool dry place.

Paper plates and waxed paper are excellent for sifting flour and other dry ingredients. The plate or paper can be bent slightly to make pouring funnel, and the dry ingredients can be re-sifted as often as you wish.

Ginger Lemon Shortbread

Here's a fragrant shortbread whose flavor seems to get better with age. Keep them stored in a tightly sealed container after baking and cooling.

Preparation Time: 30 minutes
Cooking Time: 15 - 20 minutes
Makes: 36 cookies, depending on size

3/4 pound butter, at room temperature
3/4 cup icing sugar
2 tsp. ground ginger
2 tsp. finely grated lemon zest
2 1/4 cups flour
1/4 cup plus 2 Tbsp cornstarch

Preheat oven to 300 deg. F. Beat butter and icing sugar until light. Beat in ginger and zest. Gradually beat in flour and cornstarch until all is combined. Divide dough in 2. Flatten each half into 1-inch thick disc. Wrap and refrigerate a half hour. Roll out dough pieces on a lightly floured surface until a 1/4-inch in thickness. Use Christmas-shaped cookie cutters to cut out cookies.

Place on non-stick or parchment paper lined baking sheets. Bake 15-20 minutes, or until very pale golden in color. Cool cookie trays on baking racks. Decorate cookies with icing and holiday candies if desired.

Oven-Steamed Christmas Pudding

This dense pudding can be cooked several weeks in advance of Christmas day. Wrap tightly and store in the freezer. To serve, thaw in the fridge overnight and then warm in the microwave a few minutes until heated through.

Preparation Time: 30 minute
Cook Time: 90 minutes
Makes: 10 servings

1/2 cup butter, at room temperature
3/4 cup packed golden brown sugar
1/4 cup molasses
6 large eggs
1/2 cup dried cranberries
1 cup pitted prunes, coarsely chopped
1/2 cup dried apricots, thinly sliced
1 cup coarsely chopped pecans
1/2 cup flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
2 tsp. grated lemon zest
1 1/2 cups dry bread crumbs

Preheat oven to 350 degrees F. Butter and flour, shaking out excess, a 6-cup pudding mould. Beat butter and sugar until light. Beat in molasses and then eggs one at a time. In a separate bowl combine the dried fruit and pecans. Mix in flour and spices. Add fruit and nut mixture, bread crumbs and lemon zest to the butter mixture. Mix well and then spoon into pudding mould, gently packing it in. Cover tightly with lightly buttered foil and place in a roasting pan. Pour in water to depth of 2 inches (In the roasting pan, not the pudding). Cover pan with its lid or with foil. Bake 90 minutes. When pudding is cooked, uncover and cool 10 minutes. Carefully unmould (you may need to work a thin spatula around the outer edges of the pan) pudding on a serving plate. Serve wedges with hard sauce, custard or whipped cream.

White Chocolate Candy Cane Cheesecake

1. Mix 1 cup HoneyMaid Graham Cracker Crumbs, 3 Tbsp. each of sugar and melted butter; press onto bottom of 9-inch springform pan.
2. Mix 3 pkg. (250g each) softened Philadelphia Regular or Light Cream Cheese and 3/4 cup sugar until well blended. Add 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 4 melted squares Baker's White Chocolate, 1/2 cup crushed candy canes and 1/4 tsp. peppermint extract; pour into crust.
3. Bake at 350 degrees F. for 45-50 minutes, or until center is almost set if using silver springform pan (Or, bake at 325 degrees F. for 45-50 minutes if using dark nonstick springform pan). Cool completely, then refrigerate 4 hours or overnight.

Pecan Sandies

1-cup soft butter
1/2 cup powdered sugar
1/2 tsp. salt
2 tsp. vanilla
2 cups flour
1 cup finely chopped nuts

Mix butter with sugar until creamy; add salt, vanilla, flour, and nuts. Mix well. Chill dough until easy to handle. Make into small balls and bake at 350 degrees F. for 12-15 minutes until light brown. While cookies are still warm, roll in powdered sugar. Yield: 4-5 dozen.

Sugarplum Bread

A colorful treat for Christmas but delicious anytime.

1 tsp. sugar
1-cup warm water (105 - 115 degrees F.)
2 packages active dry yeast
1/2 cup sugar
1/2 cup butter or margarine, melted
2 tsp. salt
1 tsp. grated lemon rind
5 1/2 - 6 cups all-purpose flour
4 eggs
1-cup raisins
3/4 cup chopped mixed candied fruit
1/3 cup pine nuts or slivered almonds
Vanilla glaze or icing sugar

Dissolve 1 tsp. sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter, salt, lemon rind and 2 cups flour. Beat for 2 minutes at medium speed of electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in a lightly greased bowl. Cover with greased waxed paper and tea towel. Let rise in warm place (75 - 85 degrees F.) until doubled in volume, about 2 hours. Punch down. Turn out on lightly floured board and knead in raisins, candied fruit and nuts. Shape into 2 round loaves. Place each in a well greased 9-inch round cake pan. Cover with tea towel and let rise in warm place until doubled, 1-1 1/2 hours. Bake at 350 degrees F. for 45 - 55 minutes. Remove from pans immediately. Cool on wire racks. To serve: Spread with Vanilla Glaze or dust with icing sugar, if desired. Decorate with cherries or toasted slivered almonds. Makes 2 round loaves.

I hope you enjoy these recipes and if you wish, you may resend this newsletter to any of your friends or family, who you think may like to try them.

Until next time here's our best wishes for a safe and happy holiday season from Ken and Cheryl at Gramma Cookie's Kitchen.