Room with a view
Last week the baking bug bit me hard … or should I say the baking spirit boiled over on me or caramelized my Christmas excitement?Maybe I got so excited for Christmas baking because I haven’t done much of it for a couple of years. I’ll get to see if my apron from Renfro Variety still fits.I decided to go through some favorite family recipes (and, no, they don’t ALL include squirrel just because I’m from the hills of northern North Dakota.)It was fun to pore over ingredient lists for things like Russian taffy, nut goodies, Tiny Tim fruitcakes (which are better than the name implies), peanut blossoms, sugar cookies, caramel snack mix, and Kahlua balls, to name some. I don’t know if I’ll get to make all of them, but I’ll certainly try.And I’d better try hard, considering that I spent about $150 on baking supplies like nuts, dates, chocolate chips, peanut butter and enough corn syrup to glaze a city block. I consider the big sprees at Glen’s Food Center a part of my Christmas shopping because a lot of people will receive them … whether they’re on diets or not.Here’s a cookie recipe I haven’t tried, but it won a contest through about.com, so I don’t feel scared to endorse it.Grandma’s Tea Cakes2 cups sugar3 eggs1 stick butter, room temp.1/2 cup Crisco3 tablespoons milk3 cups all-purpose flour1 teaspoon baking powder2 teaspoons vanilla Cream sugar, butter, and shortening together very well. Beat in eggs, one at a time; then add milk. Sift together flour and baking powder; add in two parts, mixing well. Add vanilla and mix well. Chill dough for two hours. On floured board, and with stockinet cover on rolling pin, roll to 1/4 inch thickness. Cut with cookie cutters. Place cookies on greased cookie sheet and bake at 350 degrees F. for 10-15 minutes, or until cookies are golden brown. Remove to cooling racks and when completely cool, frost with: Tea Cake Icing1 large bag powdered sugar2 teaspoons vanilla2 tablespoons softened butterEnough milk to bring to right consistency for frosting Paste food colors Mix all ingredients in mixer except for paste food colors. When icing can be easily spread with a knife, transfer to small bowls or teacups, dividing evenly. Be sure to leave some plain white icing for accent purposes. Color rest of icing with paste food colors in the desired amounts/hues, stirring with toothpick. Also, it's good to have on hand the following: Tiny nonpareilsCinnamon red-hotsMelted semisweet chocolate for veins, bark, teddy bear fur, etc.Mini chocolate chips for eyes, etc.Colored sugars These are used for additional decoration for the tea cakes. When iced, store tea cakes between pieces of waxed paper in tightly covered containers. YIELD: Five to six dozen, depending upon size cut.For those of you who don’t feel like baking, I made these no-bake cookies for a party this weekend and they were a hit.Saucepan cookies1 cup corn syrup1 cup sugar1 1/2 cups peanut butter4 cups corn flakesMix syrup and sugar in saucepan. Bring to a full boil. Remove from heat and stir in peanut butter. Add corn flakes. Mix well. Drop by teaspoon onto waxed paper until set.