Holiday Treats From The Oven

Ebony, Nov, 2001 by Charlotte Lyons

Finally, the holidays are here, so let the baking begin! This is the time of the year when the aroma of homemade baked goods is as much a part of the season as turkey dinner and the anticipation of Christmas.

For those of you who might not feel comfortable in the kitchen, there's no need to worry. On these pages are some easy-to-follow recipes that can help you to make this holiday season one to remember.

Holiday Cherry Cheese Pie

1 8-ounce package cream
 cheese, softened
1 14-ounce can sweetened condensed
 milk
1/3 up lemon juice
1 teaspoon vanilla extract
1 baked pastry shell
1 21-ounce can cherry pie filling,
 chilled

Beat cheese until fluffy in large mixer bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill for 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Yields 1 pie

Banana Macadamia Nut Bread

2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup mashed ripe bananas
 (about 2 medium)
1/4 cup orange juice
1 cup flaked coconut
1 3 1/2-ounce jar or 3/4 cup coarsely
 chopped macadamia nuts or
 walnuts

Heat oven to 350 degrees. Combine all ingredients in large mixer bowl except bananas, orange juice, coconut and nuts. Beat at low speed, scraping bowl often, until well-mixed (2 to 3 minutes). Add bananas and orange juice. Continue beating, scraping bowl often, until well-mixed (1 minute). By hand, stir in coconut and nuts. (Batter will be thick.) Spread into three greased, 5 1/2x3-inch mini-loaf pans or one greased 9x5-inch loaf pan. Bake mini-loaves for 35 to 45 minutes or 9x5-inch loaf for 60 to 65 minutes or until wooden pick inserted into center comes out clean. Cool for 10 minutes; remove from pans.

Yields 3 mini-loaves or 1 9x5-inch loaf

Mapley Pecan Muffins

2 cups all-purpose flour
1/4 cup firmly packed light brown
 sugar
1 1/2 A teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 A cup maple syrup
1/2 A cup milk
1/3 cup butter or margarine,
 melted
1 teaspoon vanilla
1 cup chopped pecans
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon

Heat oven to 400 degrees. Mix flour, brown sugar, baking powder and salt in large bowl; set aside. Beat egg in small bowl; stir in syrup, milk, butter and vanilla. Add to flour mixture; stir until just moistened. (Batter will be lumpy.) Stir in pecans. Spoon batter into paper-lined or greased muffin pans, filling each section 2/3 full. Mix granulated sugar and cinnamon. Sprinkle evenly over each muffin. Bake 15 to 20 minutes or until golden brown.

Yields 12 muffins

Cranberry Bread

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1/4 cup shortening
1/4 cup sugar
1 egg
1/2 cup fresh or frozen orange
 juice
1 tablespoon grated orange rind
1/2 cup chopped nuts
1 1/2 cups coarsely chopped fresh
 cranberries

Sift together flour, soda, salt and baking powder. Cream shortening and sugar until light and fluffy. Beat in egg and add flour mixture alternately with orange juice. Stir in orange rind, nuts and cranberries. Pour into greased and lightly floured loaf pan and bake at 350 degrees for 1 hour and 10 to 20 minutes. Cool in pan on rack for 10 minutes, then remove from pan and finish cooling on rack. Do not slice until cold.

Yields 1 loaf

Best-Ever Butter Cookies

2 1/2 cups all-purpose flour
1 cup sugar
1 cup sweet cream butter,
 softened
1 egg
1 teaspoon baking powder
2 tablespoons orange juice
1 tablespoon vanilla

Combine all ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well-mixed, about 1 to 2 minutes. If desired, divide dough into 3 equal portions; color 2 portions of dough with desired food colorings. Mix until dough is evenly colored. Wrap in waxed paper; refrigerate until firm, about 2 to 3 hours. Heat oven to 400 degrees. Roll out dough, 1/3 at a time, on well-floured surface to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1-inch apart on cookie sheets. If desired, sprinkle colored sugars on some of the cookies or bake and decorate later. Bake the cookies for 6 to 10 minutes or until edges are lightly browned. Cool completely.

Frosting

4 cups powdered sugar
1/2 cup sweet cream butter, softened
3 to 4 tablespoons milk
2 teaspoons vanilla

Combine all frosting ingredients in small mixer bowl. Beat at low speed, scraping bowl often until fluffy, about 1 to 2 minutes. Frost and decorate cookies.

Yields 3 dozen

Sweet Potato-Nut Bread

2 1/2 cups sugar
2/3 cup vegetable oil
4 eggs
1 16-ounce can sweet potatoes
 or yams, drained
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking powder
1 cup chopped nuts

Heat oven to 350 degrees. Grease bottoms only of two loaf pans, 9x5x3 inches. Mix sugar, oil, eggs, sweet potatoes and water in large bowl. Stir in remaining ingredients. Pour into pans. Bake until wooden pick inserted into the center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.