Sweeten The Season Christmas Is Coming And You Know What That Means: Home-Baked Goodies. You’d Better Get Busy
Even if you’re a seasoned baker, there are times when the cookies spread too thin, the pie crust turns out soggy and the appetizers smell burned.
Through Christmas Eve, home economists and nutritionists staff the Land O’Lakes Holiday Bakeline (1-800-782-9606, 6 a.m. to 4 p.m. PST) to answer baking questions.
The following recipes from Land O’Lakes can help sweeten your holiday season. Five-Star Molasses Tea Cakes will add a special touch to your holiday cookie tray.
For an attention-getting appetizer, try Phyllo Star Clusters with Caramelized Onions, flaky pastry pouches filled with a savory herb and onion saute.
For Razzle Dazzle Raspberry Turnovers, raspberry cream filling is folded in a flaky cream cheese crust and drizzled with a lemon glaze.
Five-Star Molasses Tea Cakes
2-1/4 cups all-purpose flour
1/3 cup sugar
1/4 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup butter, softened
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup milk
3 tablespoons molasses
Powdered sugar
Heat oven to 350 degrees.
In large mixing bowl, stir together flour, sugar, brown sugar, cinnamon and salt. Add butter; beat at low speed until crumbly (1 to 2 minutes). Reserve 1/3 cup crumb mixture for topping; set aside.
To remaining crumb mixture stir in baking powder and baking soda. Beat at low speed until well mixed (1 minute). Add milk and molasses; continue beating just until moistened, 30 to 60 seconds (be careful not to overmix).
Divide dough into 16 pieces. Shape with cookie cutters into -inch designs. Place 2 inches apart on cookie sheets and sprinkle with reserved crumb mixture.
Bake 11 to 14 minutes or until toothpick inserted in center comes out clean, being careful not to overbake. Sprinkle with powdered sugar, and drizzle with melted chocolate if desired. Store in airtight containers.
Yield: 16 servings
Nutrition information per serving: 160 calories, 2 grams protein, 24 grams carbohydrate, 6 grams fat (34 percent fat calories), 15 milligrams cholesterol, 130 milligrams sodium.
Phyllo Star Clusters With Caramelized Onions
Filling:
2 tablespoons butter
1-1/2 cups coarsely chopped onions
3/4 cup chopped fresh mushrooms
1/3 cup chopped roasted red pepper
2 tablespoons chopped black olives
1/4 teaspoon salt
Pastry:
8 to 12 sheets frozen phyllo pastry, thawed
1/2 cup butter, melted
1/2 cup soft spreadable garlic and herb cheese
Heat oven to 350 degrees.
In 10-inch skillet, melt 2 tablespoons butter; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (4 to 7 minutes).
Stir in remaining filling ingredients. Continue cooking until heated through (1 to 2 minutes). Set aside and let cool at least 10 minutes. Filling can be made 1 day in advance and refrigerated.
Unfold phyllo; place between damp towels to prevent drying. Place 1 sheet of phyllo on dry work surface. Lightly brush phyllo sheet with melted butter. Top with second phyllo sheet; brush with butter. Repeat with 2 more sheets, brushing top sheet with butter.
With sharp knife, cut phyllo into 4-inch squares. In center of each square place 1 rounded teaspoon onion mixture. Top with 1 teaspoon cheese. Pull all four corners of pastry to center; pinch and twist tops to seal. Repeat with remaining squares.
Place on ungreased cookie sheets. Bake for 16 to 20 minutes or until golden brown. Serve warm.
Yield: 24 servings.
Nutrition information per serving: 80 calories, 1 gram protein, 5 grams carbohydrate, 7 grams fat (79 percent fat calories), 15 milligrams cholesterol, 130 milligrams sodium.
Note: Phyllo dough is available in 1-pound packages in the freezer section of most supermarkets. To thaw, carefully follow directions on package.
Razzle Dazzle Raspberry Turnovers
Pastry:
2-1/4 cups all-purpose flour
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
Egg wash:
1 egg, separated, reserve egg yolk
Filling:
1 (3-ounce) package cream cheese, softened
1 reserved egg yolk
2 tablespoons sugar
1 teaspoon all-purpose flour
1/2 teaspoon almond extract
1/3 cup raspberry preserves, or your favorite preserves or pie filling
Glaze:
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 to 2 teaspoons water
Heat oven to 375 degrees.
In large mixing bowl, combine all pastry ingredients. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough in half; flatten each into about a 1/2-inch-thick rectangle. Wrap in plastic food wrap; refrigerate 15 minutes.
Meanwhile, in small bowl, whisk egg white until foamy; set aside.
In small mixing bowl, combine all filling ingredients except raspberry preserves; beat until smooth.
On lightly floured surface, roll half of the dough into a 12- by 8-inch rectangle; use a ruler to gently push in sides to keep straight. Cut into 6 (4-inch) squares.
In center of each square place 2 teaspoons filling and about 1 teaspoon raspberry preserves. Fold one corner of square over to form a triangle. Lightly brush bottom inside edges with beaten egg white. Pinch together edges to seal; crimp with fork, if desired. Repeat with remaining dough and filling.
Place on lightly greased cookie sheets. Brush tops with remaining egg white and carefully prick in 2 or 3 places with fork. Bake for 20 to 25 minutes or until light golden brown. Cool 10 minutes.
In small bowl, stir together powdered sugar, lemon juice, lemon peel and enough water to make a glaze; spread or drizzle over turnovers. Serve warm or cooled. Store cooled turnovers in airtight container.
Yield: 12 servings.
Nutrition information per serving: 360 calories, 5 grams protein, 37 grams carbohydrate, 21 grams fat (53 percent fat calories), 75 milligrams cholesterol, 210 milligrams sodium.