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FAMILY
FEATURES EDITORIAL SYNDICATE
It’s
hard to imagine the holidays without the flavors and aromas of treasured
recipes. Warm scents, like gingerbread and cinnamon, fill the house
and evoke memories of celebrations past. With the freshest ingredients
and some creative twists, it’s easy to reinvent family favorites
and impress guests of all ages. Chocolate chips and cocoa lend added
richness to traditional gingerbread. For an elegant touch, bake
the cake in a fluted tube pan instead of the typical square. Enjoy
the quintessential holiday beverage — eggnog — without
the glass! Eggnog Delights are a fun, unexpected addition to the
season’s cookie repertoire. Add a festive finish with rum-flavored
frosting and a sprinkle of nutmeg. Cinnamon is the star ingredient
in Cinnamon-Caramel Swirl Bars. This favorite holiday spice combines
with gooey caramel for a truly decadent bar cookie. Try these tempting
recipes to create the ultimate holiday dessert table.
Festive Chocolate
Chip Gingerbread
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes 16 servings
2 1/2 cups flour
1/3 cup unsweetened cocoa
2 teaspoons Clabber Girl
Baking Powder
2 teaspoons McCormick
Ground Ginger
1 teaspoon baking soda
1 teaspoon McCormick Ground
Cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar |
1 cup molasses
1 egg
1 cup boiling water
1 cup chocolate chips
Vanilla Butter Glaze
3 tablespoons butter, melted
2 1/4 cups confectioners’ sugar
3 tablespoons water
1 1/2 teaspoons McCormick
Pure Vanilla Extract |
STIR
flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium
bowl.
BEAT butter,
sugar and molasses in large bowl. Mix in egg. Add flour mixture alternately
with water, stirring just until blended. Stir in chips. Pour into
10-cup fluted tube pan that has been sprayed with nonstick baking
spray with flour.
BAKE
in preheated 350°F oven 40 minutes or until toothpick inserted
near center comes out clean. Cool in pan 15 minutes. Invert cake onto
wire rack. Cool completely.
PREPARE
glaze by mixing ingredients in medium bowl until well blended and
smooth. Let stand 5 minutes. Spoon over completely cooled cake. Let
stand until set. |
Eggnog
Delights
Prep Time: 40 minutes
Cook Time: 10 minutes
Makes about 3 dozen cookies
3/4 cup butter, slightly softened
1/2 cup sugar
2 eggs
1 teaspoon McCormick Pure
Vanilla Extract
1 1/2 cups flour
1 teaspoon Clabber Girl Baking
Powder
1/2 teaspoon McCormick Ground |
Nutmeg
1 cup finely chopped nuts
Eggnog Frosting
1/4 cup (1/2 stick) butter
1 cup sifted confectioners’ sugar
2 teaspoons milk
1/4 teaspoon McCormick
Imitation Rum Extract |
BEAT
butter in large bowl with electric mixer on medium speed 30 seconds
or until smooth. Add sugar, eggs and vanilla extract; beat until well
blended. Gradually beat in flour and nutmeg, scraping side of bowl
occasionally. Stir in nuts. If needed, refrigerate 30 minutes or until
dough is easy to handle.
SHAPE
dough into 1-inch balls. Place about 1 inch apart on baking sheets.
(Refrigerate remainder of dough while baking each batch of cookies.)
BAKE in preheated
375°F oven 10 minutes or until edges are lightly browned. Remove
from baking sheets. Cool completely on wire racks.
PREPARE
frosting. Beat butter in small bowl until softened. Gradually add
sifted confectioners’ sugar; beat until fluffy. Beat in milk
and imitation rum extract until well blended. Frost center of each
cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg,
if desired. |
Cinnamon-Caramel
Swirl Bars
Prep Time: 25 minutes
Cook Time: 35 minutes
Makes 24 bars
1 1/2 cups flour
2 teaspoons Clabber Girl
Baking Powder
2 teaspoons McCormick
Ground Cinnamon
1/4 teaspoon salt
1 1/2 cups firmly packed brown
sugar |
1/2 cup (1 stick) butter, melted
2 eggs
2 teaspoons McCormick Pure
Vanilla Extract
1 cup chopped pecans
1 package (14 ounces) caramels
1/4 cup milk |
PREHEAT
oven to 350°F. Lightly grease foil-lined 13 x 9-inch baking pan.
STIR flour, baking powder,
cinnamon and salt in small bowl. Mix sugar, butter, eggs, vanilla
and pecans in large bowl until well blended. Add flour mixture; mix
well. Reserve 1 cup batter for later use. Spread remaining batter
into baking pan. Bake 15 minutes or until firm.
MICROWAVE
caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until
caramels are completely melted, stirring every minute. Pour over baked
layer in pan, spreading to within 1/2 inch of edges. Drop reserved
1 cup batter by spoonfuls over caramel layer. Cut through batter with
knife several times to marbleize.
BAKE
15 to 20 minutes longer or until center is set. Cool completely in
pan on wire rack. Lift from pan; remove foil. Cut into bars to serve. |
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