December 2008
Get in the Spirit of Holiday Baking
by Mary Gerlach, R.D.
Registered Dietician
Spread the warmth and joy of the season with baked goodies.
Pillsbury was right when they came up with the slogan, “Nothin’ says lovin’ like something from the oven.” Giving home baked goodies over the holidays to family and friends is a great way to show someone you care. You don’t spend a lot of money and time searching for and buying a present they may or may not need or use.
In these hard economic times, baking a delicious dessert or breakfast bread, wrapping it in colorful cellophane and topping it off with a bow, will do very nicely. And your friends will appreciate not only your time and effort, but they’ll have something to serve other friends who stop by over the holidays. Plan to spend a couple of days baking, rather than driving to the malls for gifts, then tuck your sweet efforts into decorative boxes and tins purchased at discount or craft stores.
Remember last year when the holidays crept up on you before you were ready for them? This year, make your gift list, stock up on staples, visit your local craft stores, be selective, bake ahead, and you’ll have time to enjoy the whirlwind of parties throughout the season.
Save yourself money and time this year. I know you’re itchin’ to get into the kitchen and bake up some wonderful homemade, delicious sweet gifts this holiday season.
White Chocolate Blueberry Loaf
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 Tb. baking powder (only use 2 tsp. baking powder at altitudes over 3,500 feet)
1/2 tsp. salt
1/4 tsp. ground allspice
1/2 tsp. ground cinnamon
1 cup buttermilk
1/4 cup butter, melted
2 eggs
1 1/2 cups fresh or frozen blueberries, do not thaw
1/2 cup chopped pecans
Icing
1/4 cup white vanilla baking chips
1/4 cup powdered sugar
1 to 2 Tb. Milk
Heat oven to 350° F. Grease bottom of 9x5-inch loaf pan, or three 3x5-inch loaf pans. In mixing bowl, mix flour, sugar, baking powder, salt, allspice, and cinnamon. Form a well in the dry ingredients and add buttermilk, melted butter (or margarine), and eggs. Stir until blended. Stir in blueberries and pecans; do not over mix.
Spread batter in pan or three small loaf pans. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Run knife around edges of pan to loosen loaf. Remove loaf from pan; cool completely on wire rack.
In small microwavable bowl, microwave vanilla chips on High for 30 seconds; stir until melted, microwaving an additional 10 seconds if needed. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle over cooled loaf; let stand until icing is set.
When icing is set, place toothpicks into the top surface to protect the icing from sticking; wrap in clear plastic wrap, colored cellophane or foil, and top with a colorful bow. Give to friends for the holidays. Can be made ahead and stored in the freezer until gift-giving time. Makes one large or three small loaves; about 12 servings.
Nutritional analysis per serving: Calories 290; Carbohydrates 45 gm; Protein 5 gm; Fat 9 gm; Cholesterol 45 mg (if using butter; 5 mg if using margarine); Sodium 280 mg.
Easy Chocolate Cherry Truffle Cake
Filling
1 cup semisweet chocolate chips
2/3 cup sweetened condensed milk (from 14-ounce can)
1/4 tsp. almond extract (optional)
Cake
1 box chocolate fudge cake mix with pudding in the mix
1 cup water
1/2 cup vegetable oil
1 tsp. vanilla extract
4 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup chopped dried cherries (dried apricots also work well)
Glaze
Remaining sweetened condensed milk (from 14-ounce can)
3/4 cup semisweet chocolate chips
2 Tb. light corn syrup
1 to 2 tsp. milk, as needed
Heat oven to 350° F (over 3,500 feet in elevation, heat oven to 375° F). Grease and lightly flour a 12-cup tube pan. In medium microwavable bowl, mix filling ingredients. Microwave on High for 25 to 30 seconds, stirring every 15 seconds, until melted and smooth; set aside.
In mixing bowl, beat cake ingredients, except dried cherries, with electric mixer. When batter is smooth, fold in dried cherries. Carefully spoon two-thirds of the batter into prepared pan, spreading evenly. Spoon filling in ring over batter, being careful not to let filling touch sides of pan. Spoon remaining batter over top of filling to cover it.
Bake 45 to 50 minutes until toothpick inserted one-inch from side of pan comes out clean, top of cake feels firm to the touch, and cake pulls away slightly from sides of the pan. Cool on wire rack 15 minutes. Place heatproof serving plate over pan; turn plate and pan over, releasing cake from pan. Cool cake completely, at least 1 hour.
In saucepan, heat all glaze ingredients over medium heat until chocolate is melted and mixture is smooth, stirring occasionally. Stir in 1 to 2 teaspoons milk if necessary to reach glaze consistency. Pour glaze over cake, allowing some to drizzle down sides and into center. Allow glaze to set before covering and wrapping. Makes 12 servings.
Nutritional analysis per serving: Calories 570; Carbohydrates 81 gm; Protein 8 gm; Fat 24 gm; Cholesterol 80 mg; Sodium 520 mg.
Caramel Nougat Cheesecake Bars
Crust
1 1/4 cups finely crushed shortbread cookies
2 Tb. butter or margarine, melted
Filling
2 packages (8-ounce) cream cheese, softened
1/2 cup granulated sugar
1/4 cup milk
2 eggs
2 caramel and nougat-filled chocolate candy bars (about 2 ounces each), chopped into 1/2-inch pieces
Topping
2 caramel and nougat-filled chocolate candy bars, chopped, divided in half
4 to 5 tsp. milk
Heat oven to 325° F. Grease sides and bottom of 9x13-inch baking pan. In mixing bowl, combine crushed cookies and butter; press firmly in bottom of prepared pan. Bake 8 minutes (bake 10 minutes at altitudes above 3,500 feet).
Meanwhile, in bowl with electric mixer, beat cream cheese on medium until smooth and creamy. Reserve 1 tablespoon of sugar in small bowl; set aside. Gradually beat remaining sugar and milk into cream cheese. Add eggs one at a time, beating well after each addition.
In reserved sugar, toss 2 chopped candy bars until coated. Remove partially baked crust from oven. Sprinkle sugar-coated candy bars over crust; press into hot crust slightly with back of spoon. Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack.
In small microwavable bowl, microwave on High 1 chopped candy bar with milk, stirring every 20 seconds until melted, smooth and drizzling consistency. Drizzle over top of baked bars and top with candy pieces. Refrigerate at least 2 hours. Cut into bars and arrange on plates for gift giving or serving. Makes 24 small bars.
Nutritional analysis per bar: Calories 65; Carbohydrates 7gm; Protein 1 gm; Fat 3 gm; Cholesterol 15 mg; Sodium 28 mg.
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