Christmas Recipe Baking

Introduction

1. Gingerbread Cookies

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup molasses
• 2 large eggs
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 5 cups all-purpose flour

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the molasses and eggs and beat until well combined.
4. In a separate bowl, whisk together the baking soda, salt, cinnamon, ginger, and flour.
5. Add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Roll out the dough on a floured surface to a thickness of 1/4 inch.
7. Cut out the cookies using cookie cutters and place them on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are lightly browned.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

2. Fruitcake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1/4 cup brandy or rum
• 1 cup mixed dried fruit (raisins, currants, cranberries, cherries)
• 1/2 cup chopped nuts (walnuts, almonds)

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, and beat until well combined.
5. Mix in the milk and brandy or rum.
6. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
7. Stir in the dried fruit and nuts.
8. Pour the batter into a greased and lined 9-inch loaf pan.
9. Bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3. Peppermint Bark

• 1 pound white chocolate, chopped
• 1/2 tsp peppermint extract
• 1/2 cup crushed peppermint candies

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the white chocolate in the microwave or over a double boiler.
3. Stir in the peppermint extract.
4. Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
5. Sprinkle the crushed peppermint candies over the melted chocolate and gently press them down with your fingers.
6. Refrigerate the peppermint bark for 30 minutes or until it is firm.
7. Break the bark into pieces and serve.

Conclusion