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Archive for the ‘Christmas’ Category
This week for the Spin Cycle, Jen has tasked us with Holiday Baking.
I don’t bake and make candy for the holidays like I used to in the days when I couldn’t afford to buy “real” gifts (funny, but the gifts people seem to remember the most were those homemade ones). These days the only time I really do any cooking or baking for the holidays is when we have the annual holiday party for our employees, which we host in our home (and I hope they’ll be able to ignore the fact that I didn’t have the carpets cleaned before this year’s gala…’cause it’s a mess).
However, I have enough holiday recipes that it took me awhile to decide what I’d post. I have an absolute kick-ass fruitcake recipe, but it needs to age for at least six weeks (it’s routinely doused in Southern Comfort while it ages – you glow in the dark when you eat a piece), so I figured it was kind of late for that. I thought about my pumpkin bread, but then again most people have a great pumpkin bread recipe, even if it isn’t baked in a coffee can. I posted my peanut butter fudge recipe last year and didn’t want to recycle it, and everyone makes cookies. Then it occurred to me:
Amish Friendship Bread.
If you’ve never heard of this, you’re in for a treat. The version I make is not a yeasty-type bread that you’d run out and make a ham sandwich with, it’s more of a sweet quick bread. (Actually, if you want my opinion, it’s really a cake.) It is delicious: sweet and cinnamony with a wonderfully moist crumb.
I also have to warn you, if you’ve never heard of this, you’re going to start off loving me – it is damned good – and then probably end up hating me. Why? Well, one of the great things about Amish Friendship Bread is that not only can you give the baked goods to friends and family, but also a “starter” of the batter that will multiply for them to use, not only to bake this marvelous bread/cake, but also leave them with lots of starter to give to their friends, and so on and so on.
It’s like a happy little chain letter you bake in the oven.
The problem is, while your family will ask for this lovely dessert/quick bread/coffee cake on a regular basis (and if you keep up your starter, you’ll be able to make it on a regular basis), you’re going to sooner or later (and it will probably be sooner) run out of people to give the starter to. Which has always been my problem – I end up with starter for the bread running out of my ears, and eventually just pour it all down the drain.
HOWEVER, before I go on to the recipe, which includes the recipe for the starter, the instructions for tending the starter and giving it away, and the recipe for the final product, let me just say that I LOVE the internet because I have found instructions on how to tend just enough starter for personal use – no giving it away when your friends and family start to avoid you because they are drowning in vats of their own starter.
So, without further ado, Amish Friendship Bread. CLICK HERE FOR INSTRUCTIONS ON HOW TO MAINTAIN THE STARTER FOR PERSONAL USE ONLY.
NOTE: Do NOT use metal bowls or spoons. Mix the starter/batter in a glass bowl and stir only with a wood/silicone spoon or spatula. Also, do not refrigerate the starter. Yes, it is perfectly safe.
Amish Friendship Bread
makes 2 standard loaves or 1 Bundt pan cake, 2 cups of starter to give to friends and one cup to use for the next batch
1 package (2 1/4 tsp) active dry yeast
1/4 cup warm water – about 110° F
1 cup all purpose flour
1 cup white sugar
1 cup warm milk – about 110° F
Sprinkle the yeast over the warm water in a small bowl and set aside for 5 minutes. In a medium glass mixing bowl, whisk together the sugar and flour. Gradually add the warm milk, whisking constantly to keep the mixture smooth; add the yeast/water and stir until well combined.
Pour the mixture into a gallon zip-lock bag; seal and leave it. This is Day 1. (When giving the starter and instructions to friends, make note that they do nothing with the bag on Day 1.)
Don’t be alarmed if the mixture bubbles after it’s been sitting on the counter for awhile; it’s supposed to.
Day 2: Mush the bag briefly with your hands. Walk away and forget about it.
Day 3: Mush the bag briefly with your hands. Walk away and forget about it.
Day 4: Mush the bag briefly with your hands. Walk away and forget about it.
Day 5: Add a cup of flour, a cup of sugar and a cup of milk to the bag. Seal; mush with your hands until well mixed. Walk away and forget about it.
Day 6: Mush the bag briefly with your hands. Walk away and forget about it.
Day 7: Mush the bag briefly with your hands. Walk away and forget about it.
Day 8: Mush the bag briefly with your hands. Walk away and forget about it.
Day 9: Mush the bag briefly with your hands. Walk away and forget about it.
Day 10: Add a cup of flour, a cup of sugar and a cup of milk to the bag. Seal; mush with your hands until well mixed.
You should now have 4 cups of starter; place 1 cup each into three 1 gallon zip-lock bags; seal and set aside – you will give two to friends, and keep the other for your next batch. Use the fourth cup for the bread you’ll make that day.
NOTE: When you give away the starter, make sure to include the instructions for tending the starter and baking the bread.
Amish Friendship bread
2 cups all-purpose flour
1(6-serving size) package instant vanilla pudding mix
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup starter
2/3 cup vegetable oil
1/4 cup milk
3 large eggs
1 teaspoon vanilla extract
1 cup sugar combined with 1 tablespoon of cinnamon, divided
Preheat the oven to 350° F; grease two standard sized loaf pans or a 10-cup Bundt pan. Dust the inside of the pan(s) with about half of the sugar/cinnamon mixture; set aside.
In a medium mixing bowl, whisk together the flour, pudding mix, baking powder, cinnamon, salt and baking soda; set aside.
In a large glass or ceramic mixing bowl, combine the remaining ingredients (except for the sugar/cinnamon mixture), mixing well. Stir in the flour mixture, mixing only until just combined; do not over-mix. Pour into the pan(s) and sprinkle with the remaining sugar/cinnamon mixture.
Bake for 50 to 60 minutes (the Bundt pan may take longer) or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes before turning out onto a rack; cool completely before slicing.
First off, our very dear friend Twenty Four at Heart has had some rather distressing news. Please go pay her a visit and lend her your support.
Second, you know you have too much to do at the holidays when you realize that not only is one of your local clients an independent gift and card shop and you didn’t buy your holiday cards from her, but you sent her one purchased at a Hallmark store.
Oops.
Well, I am finally getting into the mood for all of this and will probably go do the last of our Christmas shopping this afternoon, and actually wrap gifts this evening. And take pictures of our decorations and post them. And start my (very belated) cookie and candy making.
Or maybe not. Who knows?
So, here’s another recipe I’m making for the party this Saturday. It is quite tasty and if you buy some of that pre-cooked bacon, very simple. I also used strawberry tomatoes in place of the cherry tomatoes and made half without bacon (subbed chopped green onion) and they were devoured.
Bacon Stuffed Cherry Tomatoes
2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (not the stuff in the can)
1/8 teaspoon garlic powder, or to taste
1/2 teaspoon dried basil
16 ounces bacon, crisply cooked, drained and crumbled
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors.
I am pleased as punch to announce that my back is MUCH better today. It is still a bit sore, but I can now sit upright without screaming in pain. Isn’t that nice? I thought so, too.
Since I was out of commission yesterday, The Young One had to have cereal for breakfast; I also gave him $10 and told him to buy lunch and put the rest in his account (they’ll “bank” money for kids so they don’t have to take lunch money every day). When I asked him what he had for lunch when he got home he said “Three hamburgers, but they didn’t taste all that great so I had to get snacks to take the taste out of my mouth.” He ate THREE hamburgers when they “didn’t taste all that great???” Oh, and he told me this while eating another bowl of cereal. After he wolfed down half a big bag of BBQ Lays.
It has happened – Adolescent Boy Bottomless Pit Syndrome. I remember it well – for the next three years there will be non-stop eating. And non-stop growing. Doesn’t this kid know we’re in a recession? No? I didn’t think so. After he told me about his pitiful excuse for a lunch, I asked him if he’d like two sandwiches in his lunch today, and he said, “Sure!!” So he got a hot breakfast this morning (oatmeal and toast topped of with a huge glass of chocolate milk) and two sandwiches for lunch, along with carrot sticks, string cheese, more potato chips and cookies.
That should keep him down to one tasteless hamburger today.
I hope my wallet can withstand the next three years.
Anyhoo, on to the matter at hand. When we host the annual employee holiday party, I just put out a ton of finger foods – deviled eggs, shrimp cocktail, meat and cheese platters, etc. Last year, I found a recipe for this, and it was a HUGE hit, despite the fact it sounds rather, well, weird. What didn’t get eaten at the party, which wasn’t much, was devoured by me and Beloved while we watched a movie the next day. It’s not hard to make at all (although it has more than 4 ingredients – sorry, Janie!) and it is just full of cheesey, artery bursting goodness. Serve it with lots of sturdy crackers.
Strawberry Cheese Ring
16 oz. sharp cheddar cheese, grated or shredded
3 oz. cream cheese, softened
3/4 cup mayonnaise
1 small yellow onion, chopped
1 cup chopped pecans or walnuts
1/2 teaspoon garlic powder
Dash of cayenne pepper
1 cup high quality strawberry preserves
Combine all ingredients except preserves in a food processor or electric mixer. Mix thoroughly and refrigerate for 2-3 hours. Scoop mixture onto a platter and mold into a ring formation (place a sheet of wax paper between your hands and the mixture to prevent melting and stickiness). Spread strawberry preserves into the center of the ring and serve with crackers.
Howdy all! My laptop went on the fritz and I spent most of yesterday finding out what was wrong, fixing it and doing a full-system backup (90GB).
It was every bit as much fun as it sounds.
And I am far too attached to this bit of electronics. The last time I felt that kind of panic, I was being wheeled into an operating room to have an emergency c-section when I was only 26 weeks pregnant.
At any rate, I haven’t had much time to comment on blogs, a situation I shall and try to rectify today if I can get caught up after yesterday’s fiasco, and the post I had planned is just going to have to wait. I’m sure you’re all just brokenhearted that you won’t be seeing the tour of my Christmas decorations until probably next Monday.
You’ll all live…and it will be so worth the wait.
So, without further ado, I give you my recipe for Peanut Butter Fudge. This is a damn good fudge recipe and it makes a ton, so plan to give it away to those friends and family who are not allergic to peanuts. Unless, of course, said person is a former spouse, then you can always dip this in chocolate to disguise it.
“Honestly, your Honor, HE was the one with the peanut allergy – he should have know better than to eat a piece of my Special Peanut Butter Surprise Fudge!”
Note: The store brand of peanut butter will do just fine; in fact, the original author of this recipe says it’s preferable, so you can save a few pennies. A candy thermometer comes in handy, but isn’t absolutely necessary – after the mixture cooks for about 5 minutes, drop a little in cold water; if it forms a soft ball, it is ready. If threads in the water, cook it a little longer; if it forms a hard ball, you’re screwed.
Just buy the candy thermometer if you don’t already own one; they are inexpensive and you can often find them in the housewares section of the grocery store.
Peanut Butter Fudge
makes 5 pounds
5 cups granulated sugar
1 stick butter
1 can evaporated (not condensed) milk
1/2 cup light corn syrup
1 – 40 oz. jar creamy peanut butter
3 large tablespoons marshmallow cream (not measuring spoon tablespoons – the big spoons that come with your silverware that are too big for cereal or soup so you just stick them in the silverware drawer where they take up space)
Butter a 9 x 13 inch pan well and set aside.
Mix the sugar, butter, evaporated milk and corn syrup in a large, heavy pot (I use my smallest stock pot), over medium heat and bring to a boil. Cook without stirring until the mixture reaches softball stage (235 F – 240F).
Remove from heat and quickly stir in the peanut butter and marshmallow cream; beat well with a large wooden spoon and pour into the buttered pan.
Cool at room temperature until set and cut into squares.