Christmas Baking - Part 2

I finished my Christmas baking tonight. I made the usual Brown Sugar Shortbread plus I also made some Rocky Road Truffles.

After the lesson I learned the other night about two pans in the oven at once, I decided to experiment a bit with the short bread. Mom's recipe says to bake them for 20-25 minutes but it usually only takes me about 15 minutes and the cookies come out quite flat, with a bit of a lacy edge and a crisp golden bottom. I always bake 2 pans at once due to the size of the recipe. This year I tried 1 pan by itself and the cookies took a full 25-30 minutes to cook and came out a bit thicker without the lacy edge, but still golden and crisp on the bottom. This is probably the preferred method, but with 6 pans of cookies to bake, the quicker method won out. I'd have to make these on a weekend during the day rather than after supper on a weeknight.

The Rocky Road Truffles were great but I think that has a lot to do with the quality dark chocolate I used.

Brown Sugar Shortbread
From Mom
275°F, 25-30 min.(18 min.)

Ingredients
1 lb butter, softened
1 1/3 c. br. sugar
3 c. flour
maraschino cherries, cut in small pieces

Mix first three ingredients until soft dough forms. Roll dough into 1" balls. Place on ungreased pans and flatten slightly--I use the bottom of a glass, lightly floured. Top with cherry piece. Bake until delicately golden. Watch carefully during last 5 min. I have 18 min written in above the time.


Rocky Road Truffles

Ingredients
1 cup plain popped popcorn
1 cup mini marshmallows
1 cup salted peanuts
1 pound semi-sweet chocolate, chopped

Directions

1. Coat a 12 cup mini muffin pan with cooking spray. Divide popcorn, marshmallows and peanuts evenly among the cups (2-3 of each in each cup).
2. Place the chocolate into a microwave-safe container. Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth.
3. Pour into the muffin cups, filling to the top. Gently tap the pan on the counter to release any bubbles. Refrigerate until chocolate is set. Unmold and enjoy!

Note
Although the recipe says to use a 12 cup mini muffin tray, I find it makes more than enough for a 20 cup mini muffin tray.

Christmas Baking

I started my Christmas baking tonight. I made one of my usuals (Chocolate Fridge Cake) and one of my new usuals (Peanut Butter Macaroons).

The Fridge Cake turned out really well I think, but I only had enough meringue nests to make a single batch. I usually make a double. I might check the bigger Loblaws for more nests if I get around to it.

I burned the bottom of the Macaroons for the 2nd year in a row. They're not too burnt to eat but still... At least the third pan came out ok and now I know why they burnt. Apparently, when you put 2 pans in the oven, side-by-side, the heat can't circulate so the bottoms of the cookies burn. My lesson for the day I guess.

Chocolate Fridge Cake
Courtesy of: Jamie Oliver (Oliver's Twist)
Yield:4

Ingredients
150 g Digestive biscuits (~2 cups)
100 g pecan nuts (~1 cup +)
100 g pistachio nuts (~1 cup +)
10 glace cherries (15-20)
2 meringue nests, crumbled, into small pieces
150 g butter (1 stick, 113.5g)
1 tbsp golden syrup (corn syrup)
200 g good quality chocolate (250g, half a big bar)
cocoa powder, for dusting (omitted)

Directions

1. Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue.
   
2. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
   
3. Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top. (I used 8"x8")
   
4. Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.
   

Chewy Peanut Butter Macaroons

Ingredients
1 can (14oz) sweetened condensed milk
1/2 cup creamy peanut butter
3 cups flaked coconut

Directions

1. Combine all ingredients.
   
2. Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
   
3. Bake at 325 degrees F. for 12 to 15 minutes.
   

Yield: about 5 dozen.

Comments
- 2006 -

• I used 1.5 300mL (10oz) cans and the cookies flattened right out. Try with 1 can next time.
  
• Watch the time and/or check oven temperature. I almost burnt them.
  

- 2007 -

• One 10oz can seems perfect
  
• I kinda burnt them again. I know now that I can't put 2 pans in the oven at once. Even with only one pan in the oven, check the cookies after 10 minutes.
  
• I don't remember how many cookies I made last year but I got 3 dozen this year.
  

Venison Swiss Steak ?

I've never been to Switzerland and I didn't consult any other recipes or resources for this but I'm going to call it Swiss Steak anyway.

Ingredients
2 round steaks, deboned (venison)
1 onion, sliced
1 container tomato sauce (I used some PC marinara sauce or something, about 1 - 1.5 cups)
1 same container of water (to cover everything)
1.5 cups frozen peas

noodles with olive oil, garlic, oregano, salt and pepper (I used whole grain spaghettini)

Directions

1. Place steaks, onion, sauce and water in slow cooker and cook for 6 hours on high.
   
2. Break up the meat with a couple of forks, run the frozen peas under hot water to thaw them a bit and stir them into the slow cooker. Let simmer while you cook the pasta.
   
3. Cook pasta, dress with olive oil and/or butter, finely chopped garlic, oregano, salt and pepper.
   
4. Serve meat over pasta.