Christmas Baking Recipes

Here are some of my favourite Christmas baking recipes!

Peanut Butter Snowballs

2 cup (500 ml) peanut butter

6 Tbsp (90 ml) butter

2 cup (500 ml) icing sugar

2 cup (500 ml) rice krispies

2 cup (500 ml) icing sugar

Water

3 cups (750 ml) coconut

• Combine the peanut butter with the butter and 2 cups icing sugar. Stir in the rice krispies. Roll mixture into bite size balls.
• Combine remaining icing sugar with enough water to make a thick paste.
• Place coconut in a shallow bowl.
• Roll the balls in the icing sugar mixture, then in the coconut, and then place on a parchment lined tray to dry.
• Makes approximately 4 dozen.

Cranberry Quick Bread

2 cup (500 ml) all purpose flour

1 cup (250 ml) granulated sugar

1 1/2 tsp (2.5 ml) baking powder

1/2 tsp (2.5 ml) baking soda

1/4 cup (60 ml) butter

3/4 cup orange juice

1 Tbsp (15 ml) orange zest, minced

1/2 cup (125 ml) plain yogourt

1 egg, beaten

1 cup (250 ml) fresh or frozen cranberries, coarsely chopped

1/2 cup (125 ml) white chocolate, coarsely chopped

1/2 cup (125 ml) dried apricots, coarsely chopped

• Heat oven to 350° F (180° C). Coat 6 mini loaf pans with non stick cooking spray.
• Sift together dry ingredients. Melt butter, stir in orange juice, zest, yogourt, and egg. Stir orange juice mixture into flour mixture, stirring just to combine. Fold in cranberries, chocolate, and apricots. Scoop into loaf pans, smoothing down tops. Bake for 25-30 minutes, until cake tester inserted in centre comes out clean.
• Makes 6 mini loaves.

Triple Layer Bars

Base:

2 cup (500 ml) all purpose flour

1/4 cup (60 ml) granulated sugar

1 cup (250 ml) butter

Filling:

1 cup (250 ml) brown sugar

1 cup (250 ml) butter

1/4 cup (60 ml) corn syrup

1 can sweetened condensed milk

1 tsp (5 ml) vanilla

Topping:

2 cup (500 ml) semi sweet chocolate chips

• Heat oven to 350° F (180° C). Coat a 9 x 13 inch pan with non stick cooking spray.
• In a large bowl stir together flour and granulated sugar; cut in 1 cup (250 ml) of butter until the mixture is crumbly. Press into prepared pan. Bake for 20 minutes.
• Meanwhile, combine brown sugar, butter, corn syrup, sweetened condensed milk in a saucepan set over low heat. Stir until sugar has dissolved .Turn heat up to medium, and bring mixture to the boil, stirring constantly. Cook for 5 minutes.
• Remove from heat, stir in vanilla and beat well. Pour over cooked base. Let cool.
• Melt chocolate chips and spread over cooled squares. Let cool before cutting into squares.
• Makes 4 dozen squares.

SKOR Bars

1 bag (288g) SKOR bites

1 box (250 g) Ritz crackers

1 can (300 ml) sweetened condensed milk

1/2 cup (125 ml) semi sweet chocolate chips (for topping, optional)

• Heat oven to 325° F (160° C). Grease and 8×8 inch square pan with butter or cooking spray.
• Pour SKOR bites into a medium size bowl. Crush the Ritz crackers into fine crumbs, and add to bowl. Pour the whole can of sweetened condensed milk over crumbs and SKOR bites, and stir to combine.
• Press the mixture into prepared pan. Bake in oven for 15 minutes, or until edges are just starting to turn golden. Remove from oven, let cool. Cut into squares while still slightly warm.
• If desired, you can sprinkle the top of the Skor bars with semi sweet chocolate chips when they come out of the oven, let the chips sit a few minutes until soft, and then spread the melted chips over top of squares.
• Makes 3 dozen squares.

MRS. WILSON’S FUDGEY BROWNIES

1/2 cup (125 ml) butter

2 cups (500 ml) brown sugar

1/4 cup (60 ml) cocoa

2 eggs

1 cup (250 ml) flour

1 tsp (5 ml) vanilla

v Heat oven to 350°F

v Mix the butter with the brown sugar. When it is well mixed, stir in the cocoa, then the eggs, then the flour, and finally the vanilla. Pour batter in 8 x 8-inch pan that has been sprayed with cooking spray. Bake for 30 – 35 minutes. Do not over cook.

ICING

1/4 cup (60 ml) butter

2 squares semi-sweet chocolate

icing sugar (about 2 cups (500 ml) or so)

milk (about 1-2 Tbsp)

v Melt the butter and chocolate together in the microwave. When it is melted, stir and pour into a mixing bowl. Using beaters, blend in half of the icing sugar, then the milk, then more icing sugar, until you have reached the desired consistency. Ice brownies when they are cool.

B52 Brownies

Base:

4 squares semi sweet chocolate

1/2 cup (125 ml) butter, cut into pieces

1 Tbsp (15 ml) coffee flavoured liqueur

7/8 cup granulated sugar

1/2 tsp (5 ml) vanilla

2 eggs

1/2 cup (125 ml) + 2 Tbsp (30 ml) all purpose flour

Frosting:

1/4 lb cream cheese, softened

2 Tbsp (30 ml) butter, softened

2 cup (500 ml) icing sugar

1 Tbsp (15 ml) Orange brandy liqueur

1 Tbsp (15 ml) orange zest, minced

Glaze:

2/3 cup milk chocolate chips

3 Tbsp (45 ml) 35% cream

2 Tbsp (30 ml) Irish cream liqueur

• Make the base. Heat oven to 325 ° F (160 ° C). Prepare 8×8” pan by spraying with non stick cooking spray.
• Melt the chocolate and butter together. Stir in the coffee liqueur. Cool. Stir in the sugar and vanilla. Beat in the eggs one at a time. Stir in flour. Pour into prepared pan. Bake for 30 minutes. Let cool.
• Make the frosting. With a hand held mixer, beat together the cream cheese with the butter, icing sugar, orange liqueur, and orange zest. Spread on cooled base. Refrigerate to set.
• Make the glaze. Melt the chocolate and cream together on top of double boiler. Stir in the Irish cream. Pour warm glaze over frosting. Refrigerate. When cold, cut into squares with a hot knife.
• Makes approximately 2 dozen squares.

CHOCOLATE CHEESECAKE BROWNIES

Chocolate layer:

1 cup (250 ml) butter, softened

2 cups (500 ml) granulated sugar

4 eggs

1 cup (250 ml) cocoa, sifted

1 cup (250 ml) all purpose flour

Cream cheese layer:

500g plain cream cheese, softened

1 cup (250 ml) granulated sugar

2 eggs

2 tsp (10 ml) vanilla

v Prepare a 9×13 inch pan by spraying it with non-stick baking spray. Heat the oven to 350°F (180°C).

v For the chocolate layer, beat the sugar into the softened butter. Add the eggs and mix well. Stir in the cocoa and flour until well combined. Set mixture aside.

v For the cream cheese layer, beat together the cream cheese with the sugar. Then beat in the eggs, and vanilla.

v To assemble the brownies, spread two-thirds of the chocolate layer over bottom of prepared pan. Pour the cream cheese mixture on top. Then, dot the remaining chocolate mixture on top of the cheesecake layer, to give a spotted appearance. Push the ‘spots’ down a bit so they are even with the cream cheese layer.

v Place pan in oven and bake for 30-35 minutes. The cream cheese layer should look just set, and should not be brown. Remove from oven, let cool completely, and refrigerate for at least one hour before cutting. These cut best with a knife that has been dipped in very hot water.

v Makes 24 brownies.

MOM’S FUDGE

2 cups (500 ml) granulated sugar

2 cups (500 ml) packed golden yellow sugar

1 1/3 cup (330 ml) 10% cream

1/4 cup (60 ml) butter

2 tsp (10 ml) vanilla extract

v Prepare a nine-inch square baking pan by lining with buttered parchment or foil.

v In a saucepan, combine the sugars with the cream. Stir well to mix.

v Set pan over medium high heat and bring to the boil. Lower the heat to medium and continue to let the mixture boil until it reaches the ‘soft ball’ stage, or (ideally) 234 – 240° F (112-115° C) on a candy thermometer. Do not stir.

v Remove pan from the heat and add the butter and vanilla, but do not stir. Let the mixture sit and cool down to 110°F. this will take almost one hour. When the mixture is cool, remove the thermometer from the pan, and beat the mixture with a wooden spoon until it starts to loose all its gloss, and stiffen up. This will take 5 – 8 minutes. This is spilt second timing here: you need to scrape it into the prepared baking pan right away. It will pretty well be set by the time you finish scraping it out of the pan.

v Let fudge cool at room temperature for 10 or 15 minutes, and then carefully score it with a knife. Cover tightly and refrigerate for up to two weeks.

v Makes approximately 36 squares.

White Chocolate Bark

6 squares white chocolate, coarsely chopped

1/4 cup (60 ml) sliced almonds, toasted

1/4 cup (60 ml) dried cranberries

• Melt chocolate in double boiler over hot not boiling water. Scrape out onto parchment lined baking tray. Sprinkle with sliced almonds and cranberries. Let harden. Break into random pieces.
• Makes approx 2 dozen pieces.

CRANBERRY CARMELITAS

Crust

1 cup (250 ml) flour

1/2 tsp (10 ml) baking soda

1 cup (250 ml) quick cooking oats

3/4 cup butter, melted

3/4 cup brown sugar

Filling

1 cup (250 ml) semi-sweet chocolate chips

1/2 cup (125 ml) dried cranberries (craisins)

1/2 cup (125 ml) chopped pecans

3/4 cup caramel ice cream topping

3 Tbsp (45 ml) flour

v Heat oven to 350°F (180°C).

v Sift together the flour and baking soda. Stir in the oats and brown sugar, then stir in the melted butter. Blend well. Remove half of mixture from bowl and set aside. Press the other half of the mixture into the bottom of a 9-inch square pan. Bake for 10 minutes.

v Remove pan from the oven and sprinkle with the chocolate chips, cranberries, and pecans. In a small bowl, combine the caramel topping with the flour. Pour, as evenly as possible, over the chocolate chips, cranberries, and pecans. Sprinkle the remaining crumb mixture over top of all. Bake for 25 minutes, or until golden brown. Let cool before cutting into squares.

v Makes approximately 25 squares.