Yule Log or Chocolate Roll

Someone in the household wanted a Yule Log to celebrate winter solstice today. It would be good any time of year as a chocolate roll.

Preheat oven to 350 F. Line a 11x15" jelly roll pan with greased parchment paper. Sprinkle a clean tea towel with icing sugar and set it aside.

In a medium bowl mix together

• 1/2 cup flour
• 1/4 cup cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt

In another medium bowl beat 4 eggs until creamy. Add and stir well

• 1/2 white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or oil

Add the dry ingredients to the egg mixture until well combined.

Spread the batter on the parchment paper. I don't spread the batter to the edge of the pan but leave a margin of about an inch. Bake for 11-14 minutes until the top is set but not overdone.

Lift the cake from the pan by picking up the parchment paper. Turn it upside down on the tea towel. Roll the cake up in the towel from the short end and leave it to cool completely.

Filling: 

Put 1 cup of whipping cream, 2-1/2 tablespoons of icing sugar and 2-1/2 tablespoons of cocoa in a food processor and whip until stiff. This took only 30-60 seconds in my food processor. You could also use beaters.

You can use plain whipped cream or cream cheese icing if you want.

Unroll the cake and remove the tea towel. Spread the filling evenly on the cake and re-roll it. Sprinkle with icing sugar if desired. Keep the cake refrigerated. It can also be frozen.

Sugar Plums

I have made sugar plums several times over the years with varying success. These historical Christmas treats mentioned in the poem "The Night Before Christmas" feature ground nuts and dried fruit rolled in balls and dredged in sugar. This version is the best I have made and the soaked nuts made a difference in their consistency. The recipe is very versatile and you can use the following method as a guide.

Soak 1-1/4 cups of walnuts (or other nut) in salted water overnight. Drain, rinse and pat dry.

Coarsely chop 2 to 2-1/2 cups of dried fruit. I used dried apricots, soaked figs, dates, and prunes.

Measure spices as desired. I used 1 teaspoon of cinnamon, 1/2 teaspoon of cardamom and some freshly grated nutmeg. You could use other spices if you prefer.

Add the grated zest of one orange.

Put all the ingredients in a food processor and process until it comes together in a coarse paste. Roll in balls with your hands (1 tbsp/15 ml) and then roll the sugar plum in granulated sugar. Alternately, they could be rolled in coconut or hemp seeds.

Makes about 2 dozen gluten free, grain free, fat free (other than the nuts), vegan treats. Nutrients calculated for 1/25 of recipe with sugar coating.

Non-alcohol Glühwein

We paid $9 for a bottle of alcohol-free Glühwein at the local Christkindl Market this month. It was delicious but a bit on the sweet side for my taste.

I looked for a recipe that was similar and tried a couple of online recommendations. This drink is similar to Mexican Christmas Punch without the added fruit. It is best when warm but is also good when chilled.

Here is a basic recipe that can be modified in many ways by changing the juice and spices.

• 4 cups unsweetened 100% juice such as grape, cranberry blends, or apple cider
• 2 cups tea- black, hibiscus, or other
• 2 cinnamon sticks
• 1 tsp cloves
• 4-5 cardamon seeds, lightly crushed
• allspice seed, crushed
• freshly grated nutmeg
• rind and juice of one orange- peel the rind off the fruit with a sharp knife
• rind and juice of one lemon
• 2 tbsp sugar if desired (I didn't add sugar)

Put all ingredients in a 2 litre pot and simmer for 30 minutes. Do not boil. Strain and serve.

Lentil Tourtière

Tourtière is a traditional savoury Christmas pie. There are many variations and the meat version we use is found here. I made this vegetarian pie today and it turned out very well. It was similar in taste and texture to the vegetable samosas we buy at the local Indian market.

Served with chutney, pickled beets and stir fried vegetables

1 double pie crust

4 cups cooked brown lentils
1 cup mashed potatoes
1 chopped onion (cooked)

1-2 cloves of garlic (cooked)
½ tsp. cinnamon
½ tsp. nutmeg

¼ tsp. ground cloves

¼ tsp. allspice

½ tsp. cumin

other seasonings to taste- sage, thyme, ginger, dash of turmeric

Salt,  pepper

Cook lentils until soft or used canned lentils. Dice the onion and garlic and cook until softened in a little oil.

Boil 1-2 large potatoes in water until soft.

Mash lentils and potatoes together leaving some chunky pieces. Add onions and seasonings. Adjust spices to your preference. We like lots of spice in our food. I added a little more potato to make the ingredients stick together well.

Roll out pastry. Line the bottom of a 9" pie plate with pastry. Add filling and cover the top with pastry.

Bake at 425 F for 15 minutes. Reduce heat to 350 F and cook for another 30-40 minutes until crust is nicely browned. 

Mexican Christmas Punch

This recipe is based on one found on Mexicrave for Ponche Navideño. My daughter made this for me last month and I really enjoyed it. I do not have access to fresh guavas, tejocotes or sugar cane so this is a Canadian version. It is served warm with a spoon so the fruit can be eaten after you finish the drink.

Ingredients:

Makes 10-12 cups

10 cups water,

1/2 cup loose hibiscus tea

3 tamarind pods, shells removed

1 orange, cut into quarters, skin left intact

1 red apple, chopped into small cubes

2 pears, chopped into small cubes

7-10 pitted prunes, chopped

handful of raisins

3 or 4 cinnamon sticks

3 cloves

1 cup brown sugar

Directions:

Put 10 cups of water in a large pot. Add peeled tamarind pods and hibiscus tea. Bring to a boil and simmer for 10-15 minutes. Strain the liquid and discard the pods and loose tea petals

Add the cut up fruit, cinnamon, cloves and sugar.

Cover pot and let simmer for 30-45 minutes or until the fruit is tender. Stir very well to make sure the flavours and sugars combine.

Ladle into heat proof mugs and serve warm.

Nut Pinwheel Cookies

Make a basic sugar cookie dough (like this or this)

Combine
3/4 cup pecans
3/4 cup almonds
1/2 cup brown sugar
1 teaspoon cinnamon
in a food processor and process until you have a coarse paste. Add a little milk or water to bind ingredients if necessary.

Roll dough into a rectangle that is about 3/8" thick. Spread nut mixture within 1/2 inch of edges. Roll from long edge into a roll refrigerate or freeze log. Slice cookies and bake at 375F for 6-8 minutes or until set and lightly browned.

Icebox Cookies

Icebox cookie dough is great to have on hand if you want to bake a few fresh cookies. This recipe goes together quickly and will keep in the freezer for a few weeks.

1/2 cup butter

2/3 cup packed brown sugar

1 egg

1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4-1 cup candied fruit, nuts, dried fruit of choice (chop up larger pieces)

Cream butter and sugar until light and fluffy. Add egg and beat well. Combine dry ingredients and add gradually to butter mixture. Add fruit and nuts if desired. 

Divide dough into three and roll into logs that are about 1-1/4 inch in diameter. Chill in the freezer for at least 1/2 hour or freeze for use later. Slice chilled dough in 1/4 inch slices and place on baking sheet. Roll edges in coarse sugar if desired.

Bake in a preheated oven at 375 F for 6-8 minutes until set.

Bonavista Fruit Bread

This recipe from Newfoundland is from the Laura Secord Canadiana Cookbook. The bread keeps well, is easy to slice and is relatively low in fat. I did not add the walnuts. I soaked the raisins and cut up all the fruit into small pieces. The sugar could be cut down to 1/2 cup if you want.  It is a nice, light alternative to more traditional Christmas fruit cake.

• 2 cups all-purpose flour
• 3-1/2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup diced candied pineapple
• 1/4 cup raisins
• 1/2 cup chopped candied cherries
• 1/2 cup chopped walnuts
• 2 eggs
• 1 cup milk
• 3 tbsp butter, melted

Preheat oven to 350°F. Grease a 9x5x3" loaf pan thoroughly. Sift or blend flour, baking powder, salt and sugar together. Mix in the fruits and walnuts. Beat eggs, milk and butter together with a fork. Add liquids to dry ingredients and stir only until combined (batter will be lumpy). Fill prepared loaf pan and let stand 30 minutes. Bake for 55 to 65 minutes, or until toothpick inserted in centre comes out clean. Remove from pan and allow to cool. Serve plain or buttered. Makes 1 loaf.

Aunt Pat's Almond Crescents

This cookie is a Christmas favourite. I asked for the recipe and got this response from my sister-in-law.

Hey Kinzie Family:

Wishing you all a very happy Christmas, a prosperous New Year and all the best.

Aunt Ruth,  here is the recipe for the almond cookies:  (I remembered!!!)

2 cups flour
1 cup of butter
2 tsp. of vanilla
1/4 - 1/2 cup of icing sugar
1 tablespoon of water
1/2 cup of ground almonds

cream butter, vanilla and icing sugar, add water, flour and almonds.  Mix well.  Make into 1/2 moons and bake for 15 minutes at 325F.  Roll in icing sugar while still warm.  Enjoy.

Don't forget this is a basic recipe, sometimes you have to try it a couple of times to get it the way you like it.

Love Aunt Pat

Fruit Bouquet

Ingredients for this bouquet: (enough for two arrangements)

1 mini watermelon
1 fresh pineapple, core intact
6 kiwi fruit
1 pound whole fresh strawberries
1 pound of grapes
1 head of iceberg lettuce or florist foam

(you can use any firm fruit which does not discolour when cut)

Cut the watermelon in half and scoop out the fruit. Reserve for another use. You can cut a decorative edge on each watermelon if desired. Cut lettuce head in half and put it in the watermelon, rounded side up.

Slice pineapple in 2 cm rings and cut round or flower shapes with a metal cookie cutter. Peel and slice kiwi fruit the same thickness. Wash grapes and strawberries and trim tops of the berries.

Assemble the fruit on bamboo skewers. I cut 1/3 to 1/2 of the skewers off as they were too long for the size of the base. You need to put a firm fruit behind the pineapple ring as it tends to slide down. I found a ring of kiwi worked perfectly. Some people suggest using a gummy candy for support. Cover the pointed end of the stick with a grape or melon ball.

Caution: If doing this with children, I would cut off the sharp end of the bamboo skewer before threading the fruit.

Chocolate Cheesecake Squares

These are delicious and give a cheesecake taste in a small portion, if you can stop at one square!

Cookie Base:

Cream
1/2 cup shortening with
1/2 cup sugar (white, brown or a mixture)
Add
1 beaten egg and mix well

Measure
1 cup all purpose flour and add
1/2 tsp baking soda
1/2 tsp salt

Add
1 cup of miniature dark chocolate chips
and press mixture into the bottom of a 9x13 inch pan.

Cheesecake topping:

Beat with an electric mixer
2-8 oz packages of cream cheese with
2 eggs and
1/2 cup sugar

Spread cheese mixture over cookie base and sprinkle top with
1/2 cup of chocolate chips

Bake at 350F for 30-35 minutes. Cut into squares when cool.

Baking for the Christmas Grinch!

I tire quickly of Christmas commercialism and some would even call me a Grinch! My enthusiastic daughter started Christmas baking for the freezer (we only ate the broken pieces ;-)... Here are the recipes she made this weekend.

Shortbreads
Molasses Crinkles
Pink Squares
Lemon Squares
Christmas Cake
Sugar Cookies

Danish Hindbaerkager

These simple and delicious bar cookies are a family favourite.

1 cup shortening (no butter)
2/3 cup white sugar
1 egg
2 tbsp milk
2-2/3 cups flour
1/4 tsp salt
3/4 cup thick jam

Glaze (optional)

1/2 cup icing sugar
1 to 2 tsp milk
1/2 tsp vanilla

Cream shortening and sugar. add eggs. Add dry ingredients alternately with milk. Beat until smooth. Divide dough in 6 equal portions. Roll each portion into a 10 inch rope, 3/4 of an inch in diameter. Using a wooden spoon, make a groove down the centre of the rope. Bake at 375F for 7 minutes. Remove from oven. Spoon jam into grooves. Bake five minutes longer.
Cool 10 minutes. Drizzle glaze over warm cookies. Let stand 5 minutes. Cut cookies diagonally into 1 inch strips (You may have to eat the ends!)
Makes 5 dozen cookies. Cool completely before storing. They freeze well, but also taste good frozen. ;-)

Sugar Cookies

This is a very easy recipe from Kraft Kitchens

Cream together

8 oz cream cheese
3/4 cup butter
1 cup sugar

Add

2-3/4 cups flour
1 tsp baking soda

Mix dough and form into 3-4 balls. Chill in the fridge for 1/2 hour or more.
Roll out to 1/8 inch thickness, cut into shapes
Bake at 350F for 8-10 minutes, or until lightly browned
Ice cookies before serving.

Icing

3 tablespoons butter
2 cups icing sugar
2-3 tablespoons milk or cream

Tourtière

Tourtière is a traditional French Canadian savoury pie that is served on Christmas Eve. One of my patients gave me a Robin Hood recipe booklet from 1945 that featured a Christmas Eve menu of molded Waldorf salad, oyster casserole, biscuits, sausage rolls, tossed salad, tourtière, and of course, buche de noel (yule log) for dessert.
Tourtière traditionally featured a variety of wild game meat, but now ground pork is used. I use a 50/50 mixture of ground beef and pork.

Pastry for a covered pie

Meat Filling

1-1/2 pounds ground pork (or beef and pork)
1 medium onion, minced
1 clove garlic, minced
1 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp dried mustard
1/8 tsp allspice
1/2 cup potato cooking water
1 large cooked potato, mashed

Brown the meat with the onions, garlic and spices over medium heat. Drain any fat. Add the mashed potato and water and mix together. Put in pastry lined 9 inch pie plate. Cover with pastry and cut slits in top crust.
Bake at 400-425 degrees F for 30 minutes.

This is a rich dish and serves 6-8.

Animal Cookies

My husband's family call their Christmas sugar cookies "animal cookies", even though the cut out shapes are more likely to be stars, wreaths or candy canes. My sister-in-law makes this large batch every year, and ices them with plain butter icing just before serving. They are a highlight of the Christmas Eve feast.

Mix until fluffy
2 cups white sugar
1 pound shortening

Add
4 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract

Mix together
4 cups of flour
1/2 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt

Combine the flour and shortening mixture. Gradually add flour, a cup at at time, until the mixture works like pie pastry (this is an art form!). Total flour used is 6-8 cups.
Roll out dough on a floured surface to a 1/4 inch thickness. Cut into shapes and bake at 375 F for 8-10 minutes until the bottoms of the cookies are a very light brown. Do not overbake!
Makes a lot of cookies.

Christmas Shortbreads

I have received several requests for recipes today, all of them sweets and desserts. They must be the most memorable family foods, likely because they were the reward for eating a disliked but healthy main course.
One of our daughters will not be home for Christmas this year and we will miss her very much. So I will post a Christmas cookie recipe at her request.

This shortbread is a treasure from my husband’s family.

Cream together until light and fluffy
1 cup butter
2/3 cup brown sugar
1 egg yolk

Beat in until smooth
2 cups of flour

Use a tablespoon to scoop out dough. Roll in a ball and flatten slightly with a fork.
Bake at 350F for about 10 minutes. Remove just when cookies are starting to brown a little. Watch them closely! (We always double this recipe.)

The next shortbread recipe is from my family. It uses more flour than the previous recipe. The dough is rolled out and cut into shapes with cookie cutters. We used to decorate the cookies with bits of candied cherries or sugar sprinkles.

Cream together until light
1 cup brown sugar
1 pound of butter
2 egg yolks

Gradually add
4 cups of flour
Work in a 5th cup of flour with your hands
Use a 6th cup of flour for rolling out the dough

Roll out to a thickness of ¼ inch. Cut into shapes
Bake at 200F for 1 hour. (I bake these at 300F for a shorter time)

Christmas Cake

Fruit cake has a poor reputation and is the butt of many holiday jokes, from the fruit cake used as a door stop to stories told about people mailing the same stale fruit cake from friend to friend year after year. Unfortunately, I have tasted fruit cake that would fit in the category "inedible". Nuts and coconut go stale and rancid quickly and can ruin a recipe, so I leave these ingredients out completely. I find that store-bought fruit cake is too sweet and sticky, the smallest piece causing me to look quickly for something to drink.
Grandma D. made a simple, light (as opposed to dark) fruit cake that is a family favourite. We make it the first week of November, wrap it well and freeze it for at least a month. It is still delicious after six months in the freezer.
Eldest daughter came home on her days off this week to make the cake, so I pulled out Grandma's old recipe box and the stained card she had written on so I could buy the ingredients. Grandma always said you should eat twelve pieces of fruit cake during the holiday season in order to have twelve happy months the next year. I don't need any excuse to eat this cake!

Christmas Cake

1 cup butter
1 cup sugar
3 eggs
Cream butter and sugar until very light and fluffy, almost colourless.
Add well beaten eggs.

12-16 oz raisins
1/2 lb glazed cherries
2 cups mixed peel

Pour boiling water over the raisins, drain and pat them dry with a towel.
Place them in a second bowl with the cherries and the mixed peel.

sift over the fruit:

2 cups flour
1 tsp baking powder
1/4 tsp salt

Add the floured fruit mixture to the egg mixture along with

1/4 c of juice
1 tsp flavouring (vanilla or almond)

Bake for 3 hours at 275 degrees F, or until done.
Place a pan of water in the oven under the cake.

This recipe makes a standard loaf pan, plus a smaller pan.
Grandma had special fruit cake tins that she used.
It must be well wrapped and kept in a cool place for a while before slicing.
Serve in slices the size of dominoes.