Bakers’ Dozen
Make the holidays sweeter with these simple baking tips
Click the photo to read in the zMag.
It’s the perfect time to get the kitchen dirty –– and be happy about it. Get out the cooking utensils. Go find the family recipes. And get ready to dive into preparing that one-of-a-kind festive dish. Check out these tips from local bakers to make your holiday treats even more delectable.
White Chocolate Lemon Blueberry Pie
The crust is the big surprise of this dessert. That crunchy blueberry cereal with the white chocolate is to die for. Add in a light, creamy lemon filling with a colorful blueberry topping and more white chocolate. What’s not to love?
Makes 1 9-inch pie
Crust:
1 cup white chocolate
1⁄4 cup butter, softened
2 1⁄2 cups Post Blueberry Morning cereal
Filling:
1 package (2.9 ounces) lemon pudding and pie filling mix (use cook and serve)
1⁄2 cup granulated sugar
2 large egg yolks, lightly beaten
1 3⁄4 cups water
1⁄2 cup white chocolate, chopped
8 ounces cream cheese, softened
8 ounces frozen whipped topping, thawed
Topping:
1 cup blueberry preserves
1 ounce white chocolate, melted, to drizzle on top
For crust: Use a food processor to crush cereal. Place white chocolate and butter in uncovered, medium-size microwave-safe bowl. Microwave on 50 percent power for 20 seconds. Remove and stir. Morsels may retain some of their original shape. If necessary, microwave for additional 10- to 15-second intervals, stirring just until morsels are melted. Add cereal and stir until coated. Press onto bottom and up sides of your pie plate.
For filling: Combine pudding mix, sugar, egg yolks and water in medium-size heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. Remove from heat. Add chopped white chocolate; stir until melted. Refrigerate for 1 hour or until cool. Beat cream cheese in large mixer bowl until smooth. Beat in pudding mixture. Fold in whipped topping. Spoon it into the crust. Refrigerate for 1 hour or until filling is set.
Corrie Case, owner, The Sweet Life
Case’s tips
> Use fresh zest from lemons, limes and oranges to flavor your cupcakes. One of my favorites is a pink lemonade cupcake that has zest from a whole lemon in the batter.
> Freeze mini candy bars and place one inside each cupcake’s batter before baking for a yummy surprise.
> Use vanilla paste to flavor your vanilla buttercream frosting. It is much less expensive than real vanilla beans, and you still get those flavor-filled flecks.
> The perfect egg wash for pie crusts: 1 whole egg, 2 tablespoons of heavy whipping cream and 1 teaspoon of water. Whisk together well and brush on with a pastry brush.
Cutout Cookies
This simple recipe allows you to make cookies in any variety of shapes and sizes. Let the kids help you decorate with festive sprinkles, frosting or edible beads.
Makes 24 cookies
3 cups cake flour
2 cups all-purpose shortening
2 cups powdered sugar
3 medium eggs
11⁄8 tablespoons salt
11⁄2 teaspoons baking powder
11⁄2 teaspoons lemon extract
Mix all ingredients until combined. Dough will be soft. Cover and chill dough at least an hour or overnight. Divide dough in half, keeping the unused half chilled until ready to use.
On a lightly floured surface, mix enough additional flour into dough until it’s soft but workable. Roll out dough using a rolling pin to 1⁄4-inch thickness. Using a cookie cutter that has been dipped in flour to prevent sticking, cut out desired cookie shape. Dough scraps can be re-rolled until it’s all been used.
Place cut cookies on cookie sheet that has been lined with parchment paper.
Bake at 375 degrees for 9 minutes. Let cookies cool for 5 minutes before moving them to a wire rack to cool completely.
Frost cooled cookies with your favorite frosting or royal icing. Use edible beads, sparkle sugar or cutout fondant shapes to decorate frosted cookies.
Royal Icing
4 cups confectioners’ sugar
3 tablespoons meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2-3/4 cup warm water
In the bowl, beat the confectioners’ sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Vary the amount of sugar used depending on usage –– more to pipe the icing, less to flood the icing.
The icing dries to a stiff consistency when exposed to air. Store unused portions in an airtight container.
Susan Taylor, owner, Hart Bakery
Taylor’s tips
> Use parchment paper to line your cookie sheet. When finished baking, the cookie can be removed easier without breaking.
> When making cutout cookies, after you roll out the dough but before cutting, brush it with water. This helps the sugar stay on the dough.
> Put colored sugar on tray and then turn cookie onto it. This will make for a more even coating than if you sprinkled sugar on the cookies.
> Use a pair of bakers’ tweezers to add pearls to cookies. This prevents extra marks on the cookie.
Bourbon Pecan Tarts
For a twist on the classic holiday favorite, these bourbon pecan tarts will be a crowd-pleaser. The warm filling will melt in your mouth, balanced by a nice, nutty crunch.
Makes 12 mini tarts
Crust:
2 cups butter
4 cups all-purpose flour
1⁄2 cup sugar
1⁄2 teaspoon salt
Filling:
3 whole eggs
1 cup sugar
1⁄3 cup butter, melted
1⁄2 cup dark corn syrup
1⁄2 cup light corn syrup
3 tablespoons bourbon
2 teaspoons vanilla
1⁄2 teaspoon salt
3 cups pecan halves
For crust: Combine all ingredients in mixer at low speed until dough forms, 5-7 minutes. Press 1⁄3 cup dough onto bottom and sides of each tart pan, making sides slightly thicker. Chill until ready to use.
For filling: Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla and salt.
Divide pecans between all tarts. Pour filling over pecans.
Bake at 370 degrees until crust is golden brown and filling is just set, about 30 to 35 minutes depending on the size of the tart pan
Cindy Hawkins, pastry chef/owner, Circle City Sweets
Hawkins’ tips
> Make sure your ingredients are at room temperature, unless your recipe says otherwise.
> Go easy on the use of spices, unless you’re making something that is supposed to highlight the spice, like gingerbread or pain d’épices. Don’t just add nutmeg and ginger to everything to consider it “seasonal.”
> If you are making a rolled cake such as a yule log or pumpkin roll, “train” the warm cake by rolling it first onto a paper towel or dish towel sprinkled with powdered sugar. Then, when the cake cools, unroll, add filling and re-roll.
> Use an ice cream scoop to portion things evenly.
Prepare your kitchen for the holiday season and be ready to bake up your family’s favorite treats. Myrecipes.com suggests some key ingredients to help you plan in advance.
> White, brown and powdered sugar are staples for most baked goods from humble sugar cookies to fancy cakes.
> Baking soda and baking powder are leaveners, which help dough rise.
> Baking chocolate and semisweet chocolate morsels will be used in chocolate sauce, cake, cookie and bar recipes.
> Assorted nuts like pecans, walnuts and peanuts add a salty crunch to many desserts.
> Spices make your holiday fragrant from ground allspice and cinnamon to ginger and nutmeg.
And don’t forget other baking basics like all-purpose flour, butter, vanilla extract, eggs, milk — and your essential gear: baking sheets, electric mixers, cookie cutters and rolling pins. Happy Baking!
