Mrs. Claus In The Kitchen


 
 
 Mrs. Claus loves to bake and has gathered lots of wonderful recipes for you. Happy Baking!
 
 
 
 
Gingerbread Loaf
 
 
1 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. vegetable shortening
1/2 c. packed light brown sugar
2 lg. eggs
3/4 c. molasses
3/4 c. boiling water
 
Preheat oven to 350 degrees F.  Grease and flour a 9x5x3-inch loaf pan or spray with non-sticking baking spray containing flour.  Sift together the flour, baking powder, baking soda, salt and spices.  Set aside.  In large mixing bowl cream the shortening, sugar and eggs on medium speed until well blended.  Reduce mixing speed to low and add the molasses, then sifted dry ingredients.  Carefully mix in the boiling water.  Do not overmix.  Spoon the batter into the prepared pan and bake for 40-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes.  Remove the pan and place the loaf, top side up, onto a wire rack to cool completely. Serves 8-10
(Recipe from Sweet Kathleen's Cookbook)
 


 

Pumpkin Loaf
 
 
3 c. all-purpose flour
1/4  tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. chopped walnuts (optional)
2 1/2 c. granulated sugar
1 c. vegetable oil
1 tsp. vanilla extract
3 lg. eggs
1 (16 oz.) can pumpkin
 
Preheat oven to 350 degrees F.  Grease 2 (9x5x3-inch) loaf pans.  Sift together the flour, spices, baking soda, baking powder and salt.  Stir in the walnuts, if using.  Set aside.  In large mixing bowl, combine the sugar, oil, vanilla extract, eggs and pumpkin on low speed until well blended.  Add flour mixture gradually by hand and mix just until moistened.  Spoon batter into prepared baking pans and spread evenly.  Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans on a wire rack for 15 minutes.  Remove the pans, and place the loaves, top side up, onto a wire rack to cool completely.  Serve with sweet whipped butter.  Each loaf serves 8-10.
(Recipe from Sweet Kathleen's Cookbook)
 
 
 
 
Apple-Nut Coffee Cake
 
 
Topping:
2 c. chopped walnuts or pecans
1/3 c. packed light brown sugar
3 T. granulated sugar
1 tsp. ground cinnamon
 
Cake:
2 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 c. (2 sticks) butter, softened
1 c. granulated sugar
3/4 c. packed light brown sugar
2 tsp. vanilla extract
3 lg. eggs, room temp
1 c. sour cream
2 1/2 c. apples, chopped and peeled
 
Preheat oven to 350 degrees F.  Grease a 13x9x2-inch baking pan.  Prepare topping:  In a small bowl combine all topping ingredients and set aside.  For Cake:  Sift together the flour, baking powder, baking soda, salt and cinnamon. In large mixing bowl, cream the butter, sugars and vanilla extract on medium speed until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Reduce the mixing speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients.  Mix just enough to blend the batter after each addition.  Gently fold in the apples by hand.  Spoon the batter into the prepared pan and spread evenly.  Sprinkle topping evenly over batter.  Bake for 30-40 minutes or until toothpick inserted in center comes out clean.  Cool in the pan on a wire rack.  Serves 16.
(Recipe from Sweet Kathleen's Cookbook)
 
 
 
Lemon or Blueberry Coffee Cake
 
 
Cinnamon Topping:
1/4 c. granulated sugar
1 1/2 tsp. ground cinnamon  
 
Cake:
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 c. granulated sugar
3/4 c. vegetable oil
4 lg. eggs
1 (20 oz.) can lemon or blueberry pie filling
 
Preheat oven to 350 degrees F.  Grease a 13x9x2-inch baking pan.  Prepare Topping: In small bowl combine the sugar and cinnamon.  Cake:  Sift together the flour, baking powder and salt.  Set aside.  In large mixing bowl, combine the sugar, oil and eggs and beat on medium speed until light and lemon colored.  Reduce the mixer speed to low and gradually add the flour mixture blending well.  Spread half of the batter into the prepared pan. Spread pie filling evenly over the batter.  Top with remaining batter.  Sprinkle Cinnamon Topping over top of batter.  Bake for 30-40 minutes or until a toothpick inserted in center comes out clean.  Cool cake in pan on wire rack.  Cut into squares.  Serves 12-16.
(Recipe from Sweet Kathleen's Cookbook)
 
 
 
Vanilla Sugar Cookies
 
 
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 c. (2 sticks) butter, softened
1 1/2 c. granulated sugar
1 T. vanilla extract
2 lg. eggs
Assorted colored sugars
 
 Sift together the flour, cream of tartar, baking soda, salt and nutmeg.  In large mixing bowl, cream the butter, granulated sugar and vanilla extract on medium speed until light and fluffy.  Add the eggs, one at a time.  Reduce the mixer speed to low and gradually add the flour mixture.  Cover and refrigerate the dough for 2 to 3 hours or until dough is easy to handle. Preheat oven to 350 degrees F.  Shape dough into 3/4-inch balls and roll them in the colored sugars.  Place 2-inches apart on ungreased cookie sheets.  Bake for 8 to 10 minutes or until edgees are lightly browned.  Cool cookies on baking sheet 2 minutes then remove to wire rack to cool completely.  Store in airtight container.  Makes about 60 cookies.
 
Chocolate Chip Cookies
 
 
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon, optional
1/2 c. (1 stick) butter, softened
1 c. packed light brown sugar
3 T. granulated sugar
1 T. vanilla extract
1 lg. egg
2 c. semi-sweet chocolate chips
 
Preheat oven to 300 degrees F.  Lightly grease cookie sheets.  Sift together the flour, baking powder, baking soda, salt and cinnamon.  Set aside.  In large mixing bowl, cream the butter, sugars and vanila extract on medium speed until light and fluffy.  Add the egg and blend well.  Reduce the mixer speed to low and gradually add the flour mixture.  Mix just until blended.  Fold in the chocolate chips.  Using a 2 tablespoon measure, drop dough on cookie sheets, spacing them about 3-inches apart.  Gently press down on cookies with the back of a spoon to spread out into a 2-inch circle.  Bake for 20 minutes or until lightly browned around the edges.  Remove cookies to wire racks to cool completely.  Store in airtight container.  Makes about 24 cookies.
 
Russian Tea Cakes
 
 
2 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. ground cinnamon, optional
1 c. finely chopped pecans, walnuts or hazelnuts
1 c. (2 sticks) butter, softened
6 T. honey
1 T. vanilla extract
Confectioners' sugar, sifted for rolling cookies
 
 Sift the flour, salt and cinnamon.  Stir in the nuts. Set aside.  In large mixing bowl, cream the butter, honey and vanilla extract with mixer on medium speed until light and fluffy.  Reduce the mixer speed to low and add the flour mixture.  Mix just until combined.  Cover and refrigerate dough for about 1 hour.  Preheat oven to 300 degrees F.  Form the dough into 1-inch balls and place 2-inches apart onto ungreased cookie sheets.  Bake for 25-30 minutes or until the edges of the cookies are lightly browned.  Place cookies on wire racks and allow to cool for 5 minutes.  Roll warm cookies in the confectioners' sugar.  When cookies are completely cooled, reroll in the confectioners' sugar.  Store in airtight container.  Makes about 36 cookies.
 
 
 
Chocolate Mint Snow-Top Cookies
 
 
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. semisweet chocolate chips, divided
6 T. butter, softened
1 c. granulated sugar
1 1/2 tsp. vanilla extract
1/4 tsp. mint extract
2 lg. eggs
Confectioners sugar, sifted
 
Sift together the flour, baking powder and salt.  Set aside.  In small saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly until smooth.  Remove from heat.  Cool.  In large mixing bowl, cream the butter, granulated sugar, vanilla extract and mint extract on medium speed until light and fluffy. Beat in the eggs one at a time, beating well after each addition.  Add the melted chocolate chips.  Reducer the mixer speed to low and gradually add the flour mixture.  Mix just until blended.  Fold in the remaining 1/2 c. of chips.  Wrap dough in plastic wrap and freeze for 30 minutes.  Preheat oven to 350 degrees F. Shape chilled dough into 1-inch balls and roll in the confectioners' sugar.  Place 2-inches apart on ungreased cookie sheets.  Bake 10 to 12 minutes or until tops are crackled.  Remove from oven and cool 3 minutes on cookie sheets.  Transfer to wire racks to cool completely.  Store in an airtight container.  Makes about 48 cookies.
 
 
 
 
Red Velvet Cake
 
 
Cake
2 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
2 c. granulated sugar
1 T. vanilla extract
4 lg. eggs, room temperature
1 c. sour cream
1/2 c. milk
2 (1 oz.) bottles red food coloring
 
White Chocolate Frosting
6 ( 1 oz.) squares white chocolate
1/2 c. heavy whipping cream
3/4 c. (1 1/2 sticks) butter, softened
2 tsp. vanilla extract
5 c. confectioners' sugar, sifted
Garnish: white chocolate curls
 
Preheat oven to 350 degrees F.  Spray 3 (8 or 9-inch) round cake pans with nonstick baking spray containing flour.  Sift together the flour, cocoa powder, baking soda and salt.  Set aside.  In large mixing bowl, cream the butter, sugar and vanilla extract on medium speed until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Reduce the mixer speed to low and blend in the sour cream, milk and food coloring.  Be sure the food coloring is well blended.  Add the flour mixture by thirds.  Mix just enough to blend the batter after each addition.  Divide the batter evenly between the pans and tap pans once on counter to remove air bubbles.  Bake for 20-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes.  Remove the pans and place cakes on wire racks to cool completely. Frosting:  Microwave chocolate and cream in microwaveable bowl until chocolate is almost melted.  Stir until chocolate is completely melted. Let cool completely.  In large mixing bowl, combine the cooled chocolate mixture, butter and vanilla extract with mixer on medium speed until smooth.  Reduce the mixer speed to low and gradually add the confectioners' sugar.  Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. Spread the frosting between the layers and on top and sides of cake.  Garnish top with white chocolate curls.  Store covered at room temperature.  Serves 12.
 
Strawberry Cheesecake
 
 
 

Crust

1 ¼  c. graham cracker crumbs

3 T. granulated sugar

½ tsp. ground cinnamon

5 T. butter, melted

½ tsp. vanilla extract

 

Filling

5 (8 oz.) pkgs. cream cheese, softened

1 ½ c. granulated sugar

¼ c. all-purpose flour

1 tsp. grated lemon peel

2 T. lemon juice

1 tsp. vanilla extract

5 lg. eggs, room temperature
2 lg. egg yolks, room temperature

½ c. sour cream or heavy cream

 

Topping

4 c. ripe strawberries, hulled

4 ½ tsp. cornstarch

¼ c. cold water

½ c. granulated sugar

2 tsp. lemon juice

1 drop red food coloring, optional

 

Preheat oven to 325ºF.  Spray a 10-inch springform pan with nonstick baking spray.  Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides.  Crust: Place crust ingredients in a small bowl and stir until combined.  Pat crumbs into bottom of pan.  Bake for 10 minutes.  Let cool.  Reduce oven temperature to 300ºF. Filling: In large mixing bowl beat the cream cheese, sugar, flour, lemon peel, lemon juice and vanilla extract on medium speed until smooth.  Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition.  Do not overmix.  Blend in the sour cream. Gently pour the filling into the crust.  Smooth the top.  Place the springform pan in a large roasting or baking pan, then place on oven rack.  Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack.  Cool for 15 minutes.  With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side.  Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. TOPPING: Crush enough strawberries to make 1 cup of pulp.  Strain through fine sieve.  Mix together the cornstarch and cold water. Place pulp, sugar, cornstarch mixture, lemon juice and red food coloring in medium saucepan and cook and stir over medium heat until mixture boils, thickens and is clear.  Remove saucepan from heat. Cool to room temperature.  Decorate top of cake with remaining whole berries. Starting at outside edge, arrange them with tips pointing up until top is completely covered with the berries.  Spoon glaze over each berry covering them completely and letting a little drizzle down sides. Chill until glaze is set.
 
 
 
 

 

 

 
 
 
 

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