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Tag Archives: Christmas Baking

Carrot Cake with Pineapple Recipe

Carrot Cake with Pineapple Ingredients

  • Carrot Cake with Pineapple
    Carrot Cake with Pineapple

    2 cups all-purpose flour

  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar

How to make Carrot Cake with Pineapple

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
  • Carrot Cake with Pineapple Recipe is ready to serve.

Prep Time:30 Min
Cook Time:45 Min
Ready In:1 Hr 15 Min

Whole Wheat Ginger Snaps Recipe

Whole Wheat Ginger Snaps Recipe Ingredients

  • Whole Wheat Ginger Snaps
    Whole Wheat Ginger Snaps

    1 cup butter or margarine

  • 1 1/2 cups white sugar
  • 2 eggs, beaten
  • 1 cup molasses
  • 4 cups whole wheat flour
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons ground allspice
  • 1 cup white sugar for decoration

How to make Whole Wheat Ginger Snaps Recipe

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
  • Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
  • Whole Wheat Ginger Snaps Recipe is ready to serve.

Prep Time:10 Min
Cook Time:15 Min
Ready In:25 Min

Mini Pumpkin Butterscotch Muffins Recipe

Mini Pumpkin Butterscotch Muffins Ingredients

  • Mini Pumpkin Butterscotch Muffins
    Mini Pumpkin Butterscotch Muffins

    1 3/4 cups all-purpose flour

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup canned pumpkin
  • 1 (6 ounce) package butterscotch chips

How to make mini Pumpkin Butterscotch Muffins

  • Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
  • Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
  • Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
  • Mini Pumpkin Butterscotch Muffins Recipe is ready to serve.

Prep Time:15 Min
Cook Time:10 Min
Ready In:25 Min

Soft Gingersnaps Cookies Recipe

Soft Gingersnaps Cookies Ingredients

    Soft Gingersnaps Cookies
    Soft Gingersnaps Cookies
  • 2 1/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • Pinch of fresh nutmeg
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 cup molasses
  • White sugar-to roll the cookie dough in

How to make Soft Gingersnaps Cookies

  • Preheat the oven to 375 degrees.
  • Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
  • With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
  • Add in the egg and vanilla extra. Mix until well combined.
  • Add in the molasses. Mix until the molasses is combined with the other ingredients.
  • With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
  • Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
  • Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
  • I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don’t press them down.
    10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.
  • Soft Gingersnaps Cookies Recipe is r eady to serve.

Banana Nut Bread Baked in a Jar Recipe

Banana Nut Bread Baked in a Jar Ingredients

  • Banana Nut Bread Baked in a Jar
    Banana Nut Bread Baked in a Jar

    2/3 cup shortening

  • 2 2/3 cups white sugar
  • 4 eggs
  • 2 cups mashed bananas
  • 2/3 cup water
  • 3 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2/3 cup chopped pecans

How to make Banana Nut Bread Baked in a Jar

  • Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
  • Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
  • Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
  • As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
  • Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
  • Banana Nut Bread Baked in a Jar Recipe is ready to serve.

Prep Time:10 Min
Cook Time:45 Min
Ready In:1 Hr 5 Min

Chocolate Cookie Cheesecake Recipe

Chocolate Cookie Cheesecake Ingredients

  • Chocolate Cookie Cheesecake
    Chocolate Cookie Cheesecake

    2 cups chocolate sandwich cookie crumbs

  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 pounds cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/3 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups chocolate sandwich cookie crumbs
  • 16 ounces sour cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract

How to make Chocolate Cookie Cheesecake

  • Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  • In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
  • Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
  • Chocolate Cookie Cheesecake Recipe is ready to serve.

Prep Time:30 Min
Cook Time:1 Hr
Ready In:11 Hrs

Libby’s Pumpkin Cranberry Bread Recipe

Libby’s Pumpkin Cranberry Bread Ingredients

    Libby's Pumpkin Cranberry Bread
    `Libby's Pumpkin Cranberry Bread
  • 3 cups all-purpose flour
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice
  • 1 cup fresh or frozen cranberries

How to make Libby’s Pumpkin Cranberry Bread

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
  • Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mier bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  • Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
  • Libby’s Pumpkin Cranberry Bread Recipe is ready to serve.

Prep Time:10 Min
Cook Time:1 Hr
Ready In:1 Hr 10 Min

Molasses Sugar Cookies Recipe

Molasses Sugar Cookies Ingredients

  • Molasses Sugar Cookies
    Molasses Sugar Cookies

    3/4 cup melted shortening

  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg, beaten
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

How to make Molasses Sugar Cookies

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well.
  • Form into 1 inch balls and roll in granulated sugar.
  • Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.
  • Molasses Sugar Cookies is ready to serve.

Ruth’s Grandma’s Pie Crust

Ruth’s Grandma’s Pie Crust Ingredients

  • Ruth's Grandma's Pie Crust
    Ruth's Grandma's Pie Crust

    4 cups all-purpose flour

  • 1 3/4 cups shortening
  • 3 tablespoons white sugar
  • 2 teaspoons salt
  • 1 egg
  • 1/2 cup water

How to make Ruth’s Grandma’s Pie Crust

  • In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
  • In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
  • Ruth’s Grandma’s Pie Crust Recipe is ready to serve.

Prep Time:10 Min
Ready In:10 Min

Fresh Cranberry Orange Cookies Recipe

Fresh Cranberry Orange Cookies Ingredients

  • Fresh Cranberry Orange Cookies
    Fresh Cranberry Orange Cookies

    1 cup butter, softened

  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1/2 cup chopped walnuts (optional)
  • 1/2 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 1/2 cups confectioners’ sugar

How to make Fresh Cranberry Orange Cookies

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  • Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  • In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
  • Fresh Cranberry Orange Cookies Recipe is ready to serve.

Prep Time:20 Min
Cook Time:14 Min
Ready In:34 Min