Here’s a summary of all my holiday baking (finally finished Christmas Eve). This year I made:
- Panettone (from Rose Levy Beranbaum‘s The Bread Bible) After several failed attempts using recipes from the internet, I went to the “Bible”. It took three and a half days, but was worth it. Finally a panettone I could eat! A few more tries and it might be good enough to share.
- Ginger Thins (Actually, the recipe from the container of candied ginger said these were Ginger Snaps, but they were not.) Consulting The Joy of Cooking I found two recipes, one for Ginger Thins and one for Ginger Snaps. The second batch, using my modification of the JoC recipe, came out as “snaps”, or as JoC says ‘Like “boughten” ones in texture, but with a dreamy flavor.’ You can find my version of the recipe on the Recipe Index page, under Joyous Ginger Snaps :).
- Spritz Cookies I have the old Mirro metal-type cookie press and make two different flavors of Spritz cookies in several different shapes (Sour Cream Cinnamon in dog, camel, and star shapes; Lemon Cream Cheese colored green in wreath and Christmas tree shapes). I did a total of three batches this year (2 LCC and 1 SCC).
- Date Bars These always seem “healthy” despite the 3 sticks of butter and 2 cups of brown sugar 🙂
- Rugelach My second attempt at these delicious treats. I make the apricot/cinnamon/walnut kind with a cream cheese dough. The recipes came from Ina Garten and Lynne Rossetto Kasper, though I think Lynne’s recipe was originally from Lora Brody via Rose‘s Christmas Cookie book.
I also made Cranberry Fruit Conserve from Ina Garten‘s recipe (cranberries, apple, oj & lemon juice, raisins, and sugar).
I’m now on a break from baking. Last night I roasted a chicken stuffed with herbs, lemon and garlic and served with potatoes & carrots roasted in rosemary, garlic, S&P, and olive oil. Plenty so that I don’t have to cook again until next week, leaving time to read and watch movies.