TOMATO TARTLETS

Every now and then there is an offer too good not to share. Food and Wine magazine's website is offering their annual cookbook for just $4.95 shipping. Plus you also get two bonus downloads, free: Healthy Recipes and Italian Recipes, and if that wasn't enough you can also get 12 issues of Food and Wine Magazine for just $5.00. If you're interested just click this link to check the offer out.

Tomato Tartlets

Source: Food and Wine

All-purpose flour, for rolling
1/2 pound all-butter puff pastry
30 cherry tomatoes (about 1 pound), halved crosswise
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus more for garnish
Kosher salt and freshly ground pepper
1/2 pound fresh ricotta


1. Preheat the oven to 425° and line a large baking sheet with parchment paper. Position racks in the middle and upper thirds of the oven. On a lightly floured surface, roll out the puff pastry to a 9 1/2-by-17 1/2-inch rectangle. Using a straight edge, trim the pastry to a 9-by-17-inch rectangle. Transfer the pastry to the baking sheet and poke all over with a fork. Top with another sheet of parchment and another baking sheet and bake for 25 minutes on the middle rack, until golden. Remove the top sheet and parchment paper and bake the pastry until lightly browned and dry, about 10 minutes longer. Slide the paper and pastry onto a rack and let cool.

2. Meanwhile, in a large bowl, toss the tomatoes with the olive oil and 2 teaspoons of thyme and season with salt and pepper. Place the tomatoes on a baking sheet, cut side up, and bake on the upper rack for about 15 minutes, until softened slightly. Let cool.

3. In a food processor, puree the ricotta until very creamy. Spread the ricotta over the pastry and season with salt and pepper. Arrange the tomatoes cut side up on the ricotta in 5 rows of 12. Sprinkle lightly with fresh thyme. Using a long knife, cut the pastry between the tomatoes into 60 squares. Transfer the tartlets to platters and serve at once.

Make Ahead
The recipe can be prepared through Step 2 and kept at room temperature for up to 8 hours.

BUCA DI BEPPO PEACH BELLINI

Bellini


If you are making the frozen version use frozen peaches and only add a tiny bit of water if needed to smooth the puree. The Chambord or Raspberry syrup will add a bit of color.

Menu Description:
Peach Bellini
Sweet, fizzy and fun, this Italian classic is a blend of sparkling wine, DeKuyper Peachtree Schnapps and peach purée. Also available frozen.

Buca Di Beppo Bellini

Peach puree-recipe follows
.5 ounce DeKuyper Peachtree Schnapps
1 bottle chilled Prosecco (Italian sparkling wine)
Chambord-if desired
Monin Raspberry syrup-if desired
Peach slices for garnish

Place 2 tablespoons peach puree in each champagne flute. Add sparkling wine and serve. Add a shot of Chambord or 1 ounce Monin Raspberry syrup if desired.


Peach puree: Peel 2 fresh peaches, cut up in pieces and blend in a food processor. Add 1 teasponn sugar. You may need to add a bit of water to the puree.

Make puree earlier in the day and keep cold.

If fresh peaches are not available, use slightly thawed frozen peaches for the fresh bellini version.




Frozen Bellini
Use frozen peaches for the frozen bellini.


This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

MOCKTAILS!!!

Mocktails

SALT AND PEPPER CHEESE PUFFS

start your post here

Salt-and-Pepper Cheese Puffs
Source: Sunset

1/2 cup (1/4 lb.) butter, cut into chunks
1 1/2 cups all-purpose flour
6 large eggs, beaten to blend
1 1/4 cups shredded sharp cheddar cheese
1 1/2 teaspoons fresh-ground pepper
Coarse sea salt

In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.

Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm.

SEASONS GREETINGS

Seasons Greetings
And THANK YOU for your support.

BREAKFAST RECIPES

Cranberry Swirl Loaf

CLICK THIS LINK FOR BREAKFAST RECIPES

Click the breakfast recipes link above for more ideas for Christmas morning. Breakfast casseroles, mocktail mimosa, mimosa, cinnamon rolls, crepes, pancakes, waffles and more.


Cranberry Swirl Bread
Source: Taste of Home
16 Servings
Prep: 30 min. + rising Bake: 40 min. + cooling


3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed

FILLING:
1 cup chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1/2 cup chopped walnuts
1 tablespoon lemon juice

TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter, divided



In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in the butter, walnuts and lemon juice. Cool.

Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-in. x 5-in. loaf pan.

For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes.

Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 piece equals 210 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 140 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
Cranberry Swirl Loaf published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p149

CHRISTMAS RECIPES

CHRISTMAS RECIPE IDEAS
Four pages of Christmas cookies, candies, cakes and dinner ideas.

ROCKY ROAD FUDGE

Rocky Road Fudge



I have been making this treat since Geneva Jones shared this recipe on AM Northwest in 1984. Geneva and her wonderful recipes was always my favorite cooking segment on the long running Portland OR AM show. This is a fun, easy and fast recipe. Thanks Geneva!

Rocky Road Fudge

1 12 oz pkg. chocolate chips
1 Can sweetened condensed milk. (Borden's Eagle brand)
2 Tablespoons butter
1 10 ounce package miniature marshmallows
2 cup nuts, optional

Melt chocolate chips with butter and sweetened condensed milk until smooth.

Fold in miniature marshmallows and if using, 2 cups nuts.

Spread into buttered pan. Cool in refrigerator about 1 hours until set. Cut into squares.

CHRISTMAS BARK

Christmas Bark


Christmas Bark

1lb. good quality white chocolate
1/2 cup shelled pistachios
1/2 cup dried cranberries


Cover a baking sheet with parchment paper and set aside.

Melt the white chocolate in a microwave safe bowl at 50% power, for out 1- 1 1/2 minutes stirring every 30-second until choocolate is melted and smooth.

Add the pistachios and cranberries stirring to combine.

Spread the chocolate mixture onto the prepared pan in an even layer, depending on how thick you want your bark to be.

Refrigerate for at least 45-60 minutes, or until set.


Break into irregular pieces or cut into pieces using a sharp knife.

Store in an covered container in the refrigerator.

PAULA DEEN's ZESTY CHEESE STRAWS

Paula Deen's Zesty Cheese Straws
Source: Food Network These are very easy and go together very quickly.
Yields: 5 dozen

1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper

Preheat the oven to 300 degrees F.

In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet*. Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

* If you don't have a cookie press refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.

RICE KRISPIE TREATS DECKED OUT

Easy no bake holiday treats.
Holiday Rice Krispie Treats

Christmas Trees

Santa

Rudolph

Snowman

Holiday Candy Cottage

Wreaths

DEER VALLEY RESORT LEMON THUMBPRINTS

Lemon Thumbprints

Deer Valley Lemon Thumbprint Cookies
Exec. Pastry Chef Letty Flatt from Deer Valley Resort
Letty is an amazing pastry chef, check out her cookbook Chocolate Snowball. Not only is the cookbook gorgeous but the recipes are truly fabulous.


1-1/2 cups (3 sticks) unsalted Darigold butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup cornstarch
1/2 teaspoon salt
1 cup walnuts, toasted and finely ground
Lemon Curd (recipe follows)

Preheat oven to 325°F.

Using an electric mixer, beat butter and powdered sugar in a large bowl until light and creamy; add vanilla and beat to blend.

Place flour, cornstarch and salt in small mixing bowl and mix with wire whisk; stir in walnuts.

Add flour/nut mixture to butter mixture and mix just until blended. Refrigerate dough at least 1 hour.

Prepare baking sheets by lightly greasing with butter, or spray with non-stick vegetable spray.

Drop cookie dough in rounded teaspoons one inch apart onto prepared pans.

Press down center of each ball with thumb. Bake until light golden brown, 18 to 20 minutes.

Cool completely.

To serve, fill indentation with Lemon Curd.

Makes about 65 Thumbprint cookies.


Lemon Curd
3 eggs
1 cup sugar
1/3 cup fresh lemon juice
1/4 cup Darigold butter, melted
1 tablespoon grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Immediately cover the lemon curd with plastic wrap to prevent a skin from forming and refrigerate. The lemon curd will continue to thicken as it cools. It will keep in the refrigerator for about a week. Makes about 1 cup.

Tip: To make the lemon curd lighter in texture and flavor, fold in a little whipped heavy cream once the curd has been thoroughly chilled.

PAULA DEEN'S WHITE CHOCOLATE CHERRY CHUNKIES

White Chocolate Cherry Chunkies

Paula Deen's White Chocolate Cherry Chunkies

Servings: 4 dozen large cookies
Source: Food Network

1 1/2 cup white chocolate chunks
1 cup chopped macadamia nuts
1/2 teaspoon salt
1 teaspoon baking soda
3 cup all-purpose flour
2 tablespoon milk
1 teaspoon vanilla
2 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup candied cherries

Preheat oven to 375 degrees. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla. Set aside. Sift together flour, soda, and salt. Add milk then add flour, soda, and salt to butter mixture. In another bowl, combine nuts, cherries and white chocolate. Then add to mixture, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11-13 minutes. Cool on wire rack.

CHOCOLATE SNAPPERS

The original recipe calls for two 1 ounce packets of Nestle Choco Melt. Which is a liquid chocolate flavor. No need for melting. Since I never have Choco Melt on hand I use melted and cooled unsweetened chocolate. I have been making these cookies for over 20 years, despite being a crunchy cookie (which I love) I have never shared these cookies with anyone who didn't love them.
Normally I use a large cookie scoop (1/4 cup) for large cookies, but for a Christmas cookie tray, I use the smaller cookie scoop (1 tablespoon), since everyone wants to try several different cookies. These are an excellent addition to your cookie tray.


Chocolate Snappers
Source: Nestle

1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1 1/2 cups granulated sugar, divided
1 large egg
1/4 cup light corn syrup
2 oz. Unsweetened Chocolate, melted and cooled to rm temp


Preheat oven to 375º F.

Combine flour, baking soda, cinnamon, and salt in small bowl. Beat butter, 1 cup sugar and egg in large mixer bowl; beat until creamy. Add corn syrup and chocolate; beat well. Gradually beat in flour mixture. Shape dough into 1-inch balls. Roll in remaining sugar to coat. Place on ungreased baking sheets.

Bake for 12 to 15 minutes or until sides are set and centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BUTTER LETTUCE SALAD WITH WALNUTS AND GRAPES

Butter Lettuce Salad with Walnuts and Grapes
Source: Sunset Magazine

3 cups walnut halves (9 oz.)
1/3 cup plus 1 tablespoon walnut oil
2 tablespoons sugar
About 1 teaspoon salt
1/4 cup Champagne vinegar
1/4 cup minced shallots
2 tablespoons Dijon mustard
About 1/4 teaspoon fresh-ground pepper
1 pound butter lettuce, rinsed, crisped, and torn into bite-size pieces
3 cups rinsed and stemmed red seedless grapes, halved
1 cup finely slivered red onion, rinsed and drained
1/4 cup chopped fresh tarragon

In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2teaspoon salt; spread level. Bake in a 350° oven, stirring occasionally, until nuts are golden brown, about 15 minutes. Let cool.

In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.

HERSHEY COUNTRY CLUB CHOCOLATE TRUFFLES

Truffles
Hershey Country Club Chocolate Truffles

10 ounces Hershey's bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.

In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour, or store in an airtight container in the refrigerator.
Notes: Truffles are best when served at room temperature.

PEAR AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Pear and Apple Salad With Cranberry Vinaigrette
Source: LA Times

Cranberry Vinaigrette
1/2 cup rice vinegar
1/2 cup cranberry juice
1/4 cup minced dried cranberries
1 tablespoon minced shallot
2 teaspoons sugar
1/2 teaspoon chopped fresh rosemary
2 teaspoons olive oil
Salt
Cracked pepper

Salad
1 pear
1 apple
1 lemon, cut in half
1 endive, sliced crosswise
5 cups mixed salad greens
1/4 cup toasted walnuts, coarsely chopped

Cranberry Vinaigrette:
Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.

Salad:
Cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.

Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.

SONO BAKING COMPANY GINGER COOKIES

Ginger Cookies

SoNo Baking Company's Ginger Cookies
Source: SoNo Baking Company


2 cups all-purpose flour
2 tsp baking soda
1/4 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 cup sugar, plus 1 cup for rolling
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulphured molasses

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).

Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.

Use a 1/2" ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2" apart on the prepared baking sheets.

Bake one sheet at a time, rotating the sheet 2/3 of the way through the baking time, until the cookies are deep golden brown and the centres are firm, 15-20 minutes.

Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.

NANCY REAGAN'S PERSIMMON PUDDING

Christmas at the White House


In the eary 80's this recipe was in most every magazine. My family loved this delicious, moist spice "cake" type dessert. If you make this, expect your guest to be impressed when you serve this pudding and flame it (carefully) at the table. It is a show stopper dessert.

Just for the record, yes you can leave the Brandy out of the pudding recipe and it will be just as good. And, no I never resifted the flour. Once, was enough for me.

You will need a covered a large pot or stock pot with lid, and a pudding mold, or a bowl that you can cover tightly with waxed paper and then foil. Hold the waxed paper and foil in place with a large rubber band or tie tightly with twine.

Be sure your persimmons are very ripe otherwise they will be very astringent. I always used the beautiful deep orange acorn shaped Hachiya varitey of persimmons.



Nancy Reagan's Persimmon Pudding

1/2 cup melted butter
1 cup sugar
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup persimmon pulp from to very ripe persimmons
3 to 4 chopped nuts (optional)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoon brandy
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup seedless raisins

Stir together the melted butter and sugar. Resift the flour with salt, cinnamon, and nutmeg and add to the butter and sugar mixture. Add the persimmon pulp, sold dissolves in warm water, brandy, and vanilla. Add the eggs, mixing thoroughly but lightly. Add the raisins and nuts. Put in a buttered steam-type covered mold and steam two and a half hours. Flame at the table with brandy.

Brandy-Whipped Cream Sauce
1 egg
1/3 cup melted butter
1 cup sifted powdered sugar
Dash of salt
1 tablespoon brandy flavoring
1 cup whipping cream

Beat the egg until light and fluffy. Beat in the butter, powdered sugar, salt, and brandy flavoring. Beat the cream until stiff. Gently fold it into the first mixture. Cover and chill until ready to serve. Stir before spooning on the pudding.

LIKE HESTON BLUMENTHAL'S HIDDEN ORANGE CHRISTMAS PUDDING

Candied orange in the middle of a Christmas Pudding

Watching CBS Sunday Morning I was intrigued by the story on Heston Blumenthal's Christmas Pudding with a candied orange in the middle. I went searching the internet and found an article where these pudding are going for $1700.00 on ebay. These are Christmas Puddings made for a grocery store!

Don't spend a small fortune by shopping ebay for the pudding. Try putting your own together. Using Nigella Lawson's Ultimate Christmas Pudding recipe and the recipe for candied Clementines (mandarin oranges) or you can substitue oranges, you can have your own facsimile to the Christmas pudding that's all the rage this year.





Candied Clementines
Source: Vegan Yum Yum



Substitute oranges for the Clementines if you prefer to use the candied orange in your pudding.

Makes 12
12 Clementines, washed
4 Cups Sugar
3 Cups Water
Wash fruit well. Pierce them 8-10 times with a toothpick. In a large, deep pot, combine clementines, sugar and water.

Place clementines in a large pot with the sugar and water. Cover pot and bring to a simmer. Let simmer for 1-2 hours depending on the level of bitterness you’d like in your clementines. Do not let the syrup boil, kept mixture at a simmer. Cool fruit in the syrup.

Here is Nigella's recipe in her own words.
Ultimate Christmas Pudding
By Nigella Lawson

Serves 10-16 as part of the Christmas feast, or 8-10 if not.

Ingredients:
¼ cup currants
1 cup saltanas
1 cup roughly chopped pitted prunes
¾ cup Pedro Ximénez sherry
¾ cup plus 2 tablespoons vegetable shortening, such as Crisco
2/3 cup all-purpose flour
2 1/3 cups fresh breadcrumbs
¾ cup packed dark brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon baking powder
Grated zest of 1 lemon
3 eggs
1 medium Granny Smith apple, peeled and grated
2 tablespoons honey
Sprig of holly to decorate
½ cup vodka to flame

Also:
Eggnog Cream to serve

1½-quart Pyrex mixing bowl

****When you are placing the pudding batter into the bowl, after it is about 1/3-1/2 full add the candied clementine then top with the remaining batter


Although I stipulate a capacious 1 ½ -quart bowl, and cannot extol the utter gloriousness of this pud too much, I know that you're unlikely to get through most of it, even half of it, at one sitting. But I like the grand, pride-instilling size of this - plus it's wonderful on following days, microwaved in portions after or between meals, with leftover Eggnog Cream, or fried in butter and eaten with vanilla ice cream for completely off-the-chart, midnight-munchy feasts.

But it wouldn't be out of the question (and it would certainly be in the spirit of the season) to make up the entire quantity of mixture, and share between smaller basins - a 1 quart one for you, a ½ -quart one to give away. Three hours' steaming both first and second time around should do it; just keep the one pudding for yourself, and give the other to a friend, after it's had its first steaming and is cool, with the steaming instructions for Christmas Day.

Instructions:

Put the currants, sultanas and chopped prunes into a bowl with the Pedro Ximénez, swirl the bowl a bit, then cover with plastic wrap and leave to steep overnight or for up to 1 week. Put the vegetable shortening in the freezer overnight.

When the fruits have their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer. Butter your Pyrex mixing bowl. Grate the shortening on the coarse side of a box grater and return to the freezer while you measure out the other ingredients.

In a large mixing bowl combine all the remaining pudding ingredients and mix either in the traditional manner or any old how, until there are no large lumps of vegetable shortening, though you should see small flecks.

Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, do leave out the hardware.

Scrape and press the mixture into the prepared Pyrex bowl, squish it down and wrap in a layer of aluminum foil, followed by a layer of plastic wrap and a second layer of aluminum foil, so that the bowl is watertight. Then either put the bowl in the pan of boiling water (to come halfway up the bowl) or in the top of a lidded steamer (this size of bowl happens to fit perfectly in the top of my all-purpose pot) and steam for 5 hours, checking every now and again that the water hasn't bubbled away.

When it's had its 5 hours, remove gingerly (you don't want to burn yourself) and, when manageable, unwrap the foil and plastic wrap. Put a circle of parchment paper over the surface of the pudding, then wrap tightly in foil and put the pudding in its basin somewhere out of the way in the kitchen or, if you're lucky enough, a larder, until Christmas Day.

On the big day, rewrap the pudding (still in its bowl) in extra plastic wrap and foil and steam again, this time for 3 hours. Eight hours' combined cooking time might seem a waste of time, but it's not as if you need to do anything to it in that time. And by the way, when I give it its Christmas Day steaming, I sit it in the bottom of my pan, in the water, and steam the Chocolate Sponge Pudding in the top part of my steamer.

To serve, remove from the pan or steamer, unwrap and remove the parchment paper, put a plate on top, turn it upside down and give the bowl a little shake to help unmold the pudding. Then remove the bowl - and viola, the Massively Matriarchal Mono-Mammary is revealed. (Did I forget to mention the Freudian lure of the pudding beyond its pagan and Christian heritage?)

Put the sprig of holly on top of the dark, mutely gleaming pudding, then heat the vodka in a small pan (I use my cute little copper butter-melting pan) and the minute it's hot, but before it boils - you don't want the alcohol to burn off before you attempt to flambé it - turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you (I am a liability and you might well be wiser not to follow my devil-may-care instructions), pour the hot vodka over the pudding and then light the pudding. In either case, don't worry if the holly catches alight; I have never known it to be anything but singed.

Serve with the Eggnog Cream, overleaf, which you can easily make - it's the work of undemanding moments - while the pudding's steaming.

Make Ahead Tip:

Make the Christmas pudding up to 6 weeks ahead. Keep in a cool, dark place, then proceed as recipe on Christmas Day.

Freeze Ahead Tip:

Make and freeze the Christmas pudding for up to 1 year ahead. Thaw overnight at room temperature and proceed as recipe on Christmas Day.

LAND O' LAKES GLUTEN-FREE STAR CUT-OUT COOKIES

Gluten free cut-out sugar cookies

Sugar cookies are a delivery medium for frosting. I expect mine to be tasty and crisp so I can pile each cookie with butter cream frosting and not have a bunch of soft, crumbly cookies the next day. This recipe does all that and more. I feel these gluten-free cut out cookies from Land o' Lakes are better than the gluten-full version. They roll out nicely, don't fall apart, have a nice flavor and retain a nice crispness to the cookie after being frosted. These cookie will please even your non-celiac, gluten fans.
Source: Land o' Lakes


Land o' Lakes Gluten-free Star Cut-Out Cookies
1 cup sugar
1 cup Land O Lakes® Butter, softened
2 Land O Lakes® All-Natural Egg yolks
1 1/2 teaspoons gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (***see below)
1/4 teaspoon salt

Frosting (recipe follows)
Assorted sprinkle and cookie decorations

Directions
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).

Heat oven to 350°F. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.

Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.

 
***Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
- Use any shape 2 1/2-inch cookie cutter, depending on the season.

Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
1 to 2
tablespoons milk
Food color, if desired

Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

WHITE BLIZZARD MARTINI

White Blizzard Martini
Source: Van Gogh Vodka

1-1/2 ounce Van Gogh Vodka
1/2 ounce Van Gogh Coconut Vodka
1/2 ounce White Crème de Cacao
1 ounce Godiva White Chocolate liqueur
2 teaspoons Coconut Flakes

Rim chilled cocktail glass with lemon. Dip rim into coconut flakes. Set aside. Place liquid ingredients in cocktail shaker with ice. Shake thoroughly to blend and chill. Strain into rimmed cocktail glass. Sprinkle any remaining coconut flakes on top of cocktail as garnish.

HERSHEY'S FLUTED CHOCOLATE MARASCHINO CAKE

Hershey's Fluted Chocolate Maraschino Cake
Source: Hershey's
2/3 cup butter or margarine, softened
1-3/4 cups granulated sugar
2 eggs
1-1/4 teaspoons almond extract
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking soda
1-1/2 cups dairy sour cream

CHERRY WHIPPED CREAM (recipe follows)

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

Beat butter and granulated sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour into pan.

Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with powdered sugar. Garnish with CHERRY WHIPPED CREAM. 12 servings.


CHERRY WHIPPED CREAM: Beat 1 cup (1/2 pt.) whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract until stiff. Stir in 1/2 cup chopped maraschino cherries. About 1 cup.

BLUEPOINTE'S CANDY CANE MARTINI

Candy Cane Martini

Bluepointe's Candy Cane Martini
Source: AJC

2 1/2 parts Stolichnaya vodka
1/2 part peppermint schnapps
1/2 part creme de cacao
Small candy cane for garnish

Shake liquid ingredients together with shaved ice and strain into a martini glass.

Hook candy cane onto the side of the glass for the finishing touch.

LIKE PAULA DEEN'S DARK CHOCOLATE PEPPERMINT BARK

Dark Chocolate Peppermint Bark

As with any candy, the better quality chocolate you use the better the end result. Use Lindt, Guittard or your favorite good quality chocolate.

Like Paula Deens Dark Chocolate Peppermint Bark
2 lbs good quality dark chocolate
1/2 cup crushed candy cane
3 oz. good quality white chocolate, finely chopped
1/2 teaspoon peppermint extract

Place candy canes in a plastic bag and with a mallet or hammer break into small chunks.

Melt the dark chocolate over a double boiler until smooth. occasionally stir until chocolate is smooth. Add peppermint extract and stir. Using a spatula spread chocolate in an even layer on a wax paper or foil lined baking sheet. Working quickly sprinkle crushed cany canes on top and gently press into the chocolate. Place in refrigerator to harden, approximately 30 minutes.

Melt the white chocolate using the double boiler until smooth. Drizzle over the chilled candy bark.  Return to the refrigerator and let chill again until the white chocolate is set, 30 minutes more.

Peel the sheet of chocolate away from the wax paper or foil and break into irregular pieces.  Store in an airtight container in the refrigerator until ready to serve.

SUNSET'S SPICED FRIED CHICKPEAS

Spiced Fried Chickpeas
Another great recipe from Sunset. These were so good I was popping them like candy.
Source: Sunset Magazine

1 can (15 oz.) chickpeas (garbanzos)

1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/4 teaspoon chipotle powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne

Mix together all seasponing ingredients in a medium bowl. Set aside.

Drain and rinse chickpeaks/garbanzo beans. Spread rinsed chickpeas/garbazos on paper towels and pat dry. In a large pot over medium-high heat, bring 2 in. vegetable oil to 350° to 375° (drop a chickpea in―when it sizzles, the oil is ready).

With a large metal strainer, lower chickpeas carefully into oil (they’ll splatter). Cook chickpeas until crisp, about 3 minutes. With strainer, transfer chickpeas to several layers of paper towels to drain, then toss with spice mixture.

CALIFORNIA PIZZA KITCHEN® WALDORF SALAD

CPK Waldorf
With the chicken this becomes an entre salad, leave the chicken out and this recipe would make a nice side dish for your Christmas dinner.

California Pizza Kitchen® Waldorf Salad

Grilled chicken:
1 1/3 tablespoons olive oil
1 1/2 teaspoons minced fresh garlic
2 teaspoons soy sauce
2 teaspoons kosher salt
4 boneless skinless chicken breast halves (5 ounces each)

6 cups mixed baby greens
1/2 cup red seedless grapes-halved
1 granny smith apples-diced
1/2 cup celery-diced
1/2 cup candied walnuts
1 tablespoon gorgonzola-crumbled

Dijon Balsamic Vinaigrette
1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated

Candied Walnuts
1/2 Pound walnuts, about 1 3/4 cups
1 egg white
1/3 Cup sugar

Candied Walnuts:
Preheat oven to 350º.
Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350º degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.

Dijon Balsamic Vinaigrette:
Whisk together vinegar, mustard, garlic, pepper, and salt. Whisking continously, slowly pour in the olive oil. Cover and refrigerate until ready to use.

For the Chicken:
In mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Turn chicken breasts in this marinade and leave to marinate at room temperature about 15 minutes.

Preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven.

Broil or grill chicken breasts until cooked through, about 5 to 6 minutes per side. Remove from heat and cool slightly then cut into ¼ -inch cubes. Cover with plastic wrap and refrigerate until ready to use.

For the Salad:
Wash and dry greens. In a large mixing bowl toss together the greens, grapes, apples, candied walnuts, diced chicken breats and dressing.

Transfer the salad to chilled serving plates, dividing equally between 4 plates.

SUNSET'S CRUSHED PEPPERMINT CHEESECAKE

Cheesecake
Crushed Peppermint Cheesecake
Source: Sunset Magazine

12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
3 tablespoons melted butter
1 1/2 pounds cream cheese, at room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1/3 cup coarsely crushed peppermint candy

Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.

GINGERBREAD TRUFFLES

Truffles

Gingerbread Truffles
These truffles can be made up to a week in advanced.
Source: Bon Appetit

3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 tablespoon mild-flavored (light) molasses
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 cup chopped crystallized ginger plus additional for garnish
print a shopping list for this recipe


Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.

Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.

Line baking sheet with parchment. Using 1-inch melon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.

Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes. (Can be made 1 week ahead. Cover; keep chilled.)

STARBUCKS® HOLIDAY LATTES

The Starbuck's Holiday Lattes post has become an annual event at Meemo's Kitchen. Here they are. Enjoy.

EGG NOG LATTE

PUMPKIN SPICE LATTE

PEPPERMINT MOCHA LATTE

GINGERBREAD LATTE

GINGERBREAD HOUSE

Gingerbread House


Many years ago when the kids were little we made 6 gingerbread houses for friends and family. We set up an assembly line and just had fun. Every house was truly beautiful and our gingerbread house recipients were thrilled. A gingerbread house makes a fun, fairly inexpensive, impressive gift that will wow anyone lucky enough to receive one.

Be sure to click the link to McCormick's house templates.
This recipe and ideas are from McCormick.


Gingerbread (Prepare recipe 3 times):

3 1/2 cups flour
1 tablespoon McCormick® Ginger, Ground
2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/2 teaspoon McCormick® Allspice, Ground
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
1/2 cup shortening
1/2 cup sugar
3/4 cup molasses
1 egg

Royal Icing (Prepare recipe 2 times for assembling):

3 tablespoons powdered egg whites or meringue powder
1 pound confectioners' sugar, sifted (about 4 cups)
6 tablespoons water

Decorations:

Assorted candies, cereals and cookies (see Decorating Ideas below)
Additional Royal Icing (3 to 4 times recipe)

Equipment:

4 baking sheets
Hand or stand mixer
Printed pattern (link to pattern)
Pattern templates cut from foam board, heavy card stock or file folders
Parchment paper
Pizza wheel
Rolling pin
Sturdy base for gingerbread house, such as large baking pan or plywood

1. Print and cut out pattern templates. Click here to download a PDF of the templates for this house. Trace templates on foam board, heavy card stock or file folders. Cut out and label pattern pieces. If desired, cover pattern pieces with plastic wrap to keep them grease-free. (It is recommended that you “build” the gingerbread house first with pattern pieces to become familiar with how the house is constructed.)

2. Prepare Gingerbread recipe 3 times. (If using hand mixer, prepare 3 single batch recipes. If using stand mixer, prepare double batch recipes.) Mix flour, ginger, cinnamon, baking soda, allspice, nutmeg and salt in large bowl; set aside.

3. Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Beat in as much of the flour mixture as possible with mixer. Stir in any remaining mixture with spoon. Dough will be stiff. Wrap in plastic wrap. Refrigerate at least 2 hours or overnight.

4. Dust rolling pin lightly with flour. Trim parchment paper to size of baking sheet. Roll out 1/4 of the chilled dough to about 3/8-inch thickness on parchment paper. Occasionally wipe rolling pin clean and dust with additional flour if dough begins to stick to rolling pin. Keep remaining dough refrigerated.

5. Arrange pattern templates on dough, leaving 1 inch between templates. Cut around templates with pizza wheel. (Using a pizza wheel instead of a knife is faster and causes less drag on the dough.) Use small sharp knife to cut out smaller areas of templates. Repeat rolling and cutting process until all of the templates have been cut out. (Dough scraps can be refrigerated and added to next batch of dough for rolling and cutting.) Gently slide parchment paper with dough onto baking sheets. To minimize distortion during baking, let cut-out dough stand at room temperature for 2 to 4 hours.

6. Preheat oven to 350°F. Bake each baking sheet 25 to 30 minutes or until gingerbread pieces are hard to the touch. Cool baking sheets on wire racks until gingerbread pieces are cool enough to handle. Place gingerbread pieces on cutting board. Place pattern templates on gingerbread. Trim with pizza wheel or small knife to template size. (Sandpaper may be used if house is not going to be eaten.) Cool gingerbread completely before assembling gingerbread house with royal icing.

7. Prepare Royal Icing recipe 2 times. (If using hand mixer, prepare 2 single batch recipes. If using stand mixer, prepare 1 double batch recipe.) Beat all ingredients in large bowl with electric mixer until stiff peaks form. For stand mixer, beat on low speed 7 to 10 minutes. For hand mixer, beat on high speed 10 to 12 minutes. (If using stand mixer or for stiffer icing, use 1 tablespoon less water per recipe.) Each single recipe yields 3 cups icing. (To keep prepared royal icing moist, cover bowl with damp towel.)

Assembling Gingerbread House:

1. Windows: Use royal icing to pipe windows onto side walls and peaked walls; set aside. (See Tips on adding and decorating windows.)

2. Room: Pipe icing along bottom of side wall and bottom and side of peaked wall. Join the pieces so that the side wall is positioned on the inside edge of the peaked wall. Press sides together and hold in place several minutes until icing begins to set. If necessary, prop with cans, mugs, etc., to hold walls up until icing dries. Attach other peaked wall and side wall with icing. Let stand at least 1 hour before continuing.

3. Roof: Remove any props before adding roof. Pipe icing along top edges of 4 walls. Top with the 2 roof pieces, adjusting until roof pieces meet at the top. Pipe a line of icing where the 2 roof pieces meet. Press and hold in place for several minutes to allow icing to set. Let stand at least 3 hour before decorating.

4. If necessary, reinforce joints with additional icing.

5. Gently move house to the board or baking sheet base.

6. Secure to base with icing, then ice entire base to simulate snow.

7. Decorate as desired. If you’re handy with a decorating bag, finish roof and wall edges with icing scrolls or shells.

Decorating Ideas:

Browse through your supermarket’s cereal and candy aisles. You’ll find plenty of inspiration for decorating your gingerbread house, yard and accessories. Here are some ideas to give you a start.

Stepping stones: Vanilla wafers, licorice pieces or candy of your choice for stepping stones

Shutters for windows: Pretzel sticks or wafer cookies

Roof shingles: Necco Wafers or mini shredded wheat cereal (use sugar-coated shredded wheat cereal for snow effect). Use royal icing to attach. Start from bottom edge of roof and overlap roofing material, working your way to peak of roof.

Fence: White chocolate or chocolate covered small pretzel twists

Brick: Red licorice bites

Porch pillars: Peppermint sticks

Chimney: Cocoa-flavored corn puff cereal, multi-colored cereal pieces, caramel and/or chocolate covered popcorn pieces, chocolate covered raisins, held in place by royal icing “mortar”

Snowman: Marshmallows or royal icing balls

Sled/toboggan: Small strip of fruit roll-up for wooden slats attached with royal icing to pretzel sticks used for sled runners

Evergreens trees:
- Use ice cream cones as the base for evergreen trees. Using a decorating bag filled with green-tinted royal icing and a star tip, pipe elongated stars one layer at a time beginning at the bottom of the tree. Continue piping star layers until you reach the top of the tree.
- For easy evergreen trees, use a small spatula to cover ice cream cones with green-tinted icing, using the spatula to gently pull icing out slightly to form tree branches.
- For Christmas tree lights, use a decorating bag filled with tinted royal icing and a round tip to pipe dots on the tree, or sprinkle with fruit-flavored sweetened rice cereal.
- For a larger tree, stack 2 cones together, attaching them with royal icing. Decorate as described above.
- For small tree, trim bottom of cone. Decorate as described above.
- Dab a small amount of white royal icing on tree branches for a snow effect.

Shrubs or bushes: Green spearmint leaves jelly-type candy

Porch steps: Wafer or any rectangular cookies

Icicles: With a decorating bag filled with untinted royal icing and small round tip, pipe small icicles from house and porch roof.

Gumdrops, starlight mints, mini marshmallows, red hots candy, and various colors of licorice pieces all make decorative additions.

Decorating and Assembling Tips:
- Royal Icing:

Make sure all bowls and utensils are completely free of grease. Icing will break down with even a drop of grease in the mixture. Keep icing covered with a damp cloth to prevent drying while assembling and decorating gingerbread house.

- Prepare additional batches of Royal Icing for tinting. Divide icing among small bowls. Tint with McCormick® Food Color of your choice for decorations.
- For ease in decorating, use disposable decorating bags and decorating tips.
- Use round tip for piping light strings and/or garland.

- Use round tip and desired McCormick® Food Color to pipe holiday lights.
- Use a star tip or leaf tip to make wreaths. Pipe wreaths on waxed paper and let harden completely before attaching to house.

- Use leaf tip, round tip, or basketweave tip to create bows or ribbons.

- Place gingerbread house on a sturdy base, such as a board or baking sheet, to support the finished house.

- Place base and gingerbread house on a lazy Susan for ease in turning the house when decorating.

Windows:
- For precise placement of windows, cut out window templates and place on unbaked gingerbread. Lightly score around template with a small knife, outlining window. Baked gingerbread will retain faint score marks.

- Thin yellow-tinted royal icing with small amount of water and paint windows. Let dry, then paint on curtains with thinned royal icing tinted with your choice of food color.

- Pipe window pane divisions with untinted icing in decorating bag using a small round decorating tip.

GINGER PUMPKIN PUDDING CAKE

Ginger Pumpkin Pudding Cakes
Source Martha Stewart Living
4 tablespoons unsalted butter, room temperature, plus more for the pans
2 ounces fresh ginger, peeled, sliced into 1/2-inch pieces
1/2 cup dark molasses
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 teaspoons baking powder
1/2 cup packed light-brown sugar
1 large egg
3/4 cup Pumpkin Puree
Whipped cream, for serving
Candied ginger, for garnish (optional)
Fresh mint, for garnish (optional)

Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.

Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.

Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.

In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.

Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.

Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.