Cranberry Pistachio Chocolate Chip Biscotti

425 ml. all-purpose flour
10 ml. baking powder
250 ml. total mixture of pistachios, dried cranberries, chocolate chips
2 eggs
175 ml. granulated sugar
75 ml. butter, melted
10 ml. vanilla
grated rind of 1 fresh orange
1 egg white, lightly beaten

In large bowl, combine flour and baking powder; stir in nut/cranberry/chips mixture.  Whisk together eggs, sugar, butter, vanilla, orange rind; stir into flour mixture until soft, sticky dough forms.

Transfer dough onto a lightly floured work surface; with hands form into smooth log, cut in half; roll each into 30 cm. long log. Transfer to ungreased baking sheet.

Brush tops with egg white; bake at 350 F. for 20 minutes.  Remove from oven and let cool on sheet on rack for 5 minutes.

Transfer each log onto a cutting board, and with a sharp knife, cut diagonally into 2cm. thick slices.  Stand cookies upright on baking sheet;  bake for an additional 20 - 25 minutes or until golden.  Remove biscotti to rack and let cool.  (Biscotti can be stored in airtight container for up to 2 weeks) Makes about 24 cookies.

THE Gumdrop Cake

The tradition continues.  Another Christmas has arrived.  Some old and some new favourites will be added.  We start this Christmas with a favourite of two special people who can no longer enjoy these special treats.  This one is for Gran and Uncle Dennis.

Gumdrop Cake

250 ml.  sugar    
125 ml.cup butter
2 eggs, well beaten
625 ml. flour
10 ml. baking powder
5 ml. cinnamon
5 ml. nutmeg
250 ml, milk    
450g. jujubes, no black (I use small baking gums)
Blend butter and sugar, beat in eggs, alternately add milk and sifted dry ingredients, then add the gumdrops.  Bake in greased tube or bundt pan, at 350 F. 50 minutes ( keep checking for doneness – it can take 65 minutes +), when a toothpick inserted comes out clean.  Cool 20 minutes, remove from pan.  Dust with icing sugar when cool. Hide from Ewald until Christmas...

And for our family in France

Gâteau Gumdrop

250 ml. le sucre
125 de beurre ml.cup
2 oeufs, bien battus
625 ml. de la farine
10 ml. levure
5 ml. cannelle
5 ml. noix de muscade
250 ml, le lait
450g. jujubes, pas de noir (j'utilise petites gencives de cuisson)

Mélanger le beurre et le sucre, battre les oeufs, ajouter le lait et en alternance les ingrédients secs tamisés, puis ajouter les jujubes. Cuire dans le tube graissé ou un moule à cheminée, à 350 F. 50 minutes (surveillez la cuisson - il peut prendre 65 minutes +), quand un cure-dent inséré en ressorte propre. Laisser refroidir 20 minutes, retirer du moule. Saupoudrer de sucre glace une fois refroidi. Masquer Ewald jusqu'à Noël ...

Nana's Rum Balls and Slush Balls

Occasionally, these would find their way into the "stollen goods" parcels, if they weren't too fragrant to alert the mail man ...

2 squares semi sweet chocolate melted
50 ml. corn syrup
50 ml. icing sugar
75 ml. dark rum
500 ml. vanilla or chocolate wafer crumbs
250 ml. finely chopped pecans
1 slightly beaten egg white
chocolate hail, vanilla or chocolate wafer crumbs...

Combing chocolate, corn syrup, sugar, rum, wafer crumbs, and nuts.  Mix well.  Chill until firm enough to handle.  Shape into 2.5 cm. balls.  Dip in egg white and roll in chocolate hail or crumbs.  Store in airtight container in refrigerator.  Chill at least one week to mature.  Makes about 30 rum balls.

This is another of Nana's recipes, which has been part of Christmas for as long as I can remember, along with Gran's favourite variation, Slush balls. 

125 ml. flour                                                Icing:  175ml. icing sugar
5 ml. baking powder                                                 15ml. softened butter
1 ml. salt                                                                    25ml. water                                                                 
50 ml. butter                                                              375 ml. flaked                                                              
250 ml. brown sugar, firmly packed                        coconut
1 egg, slightly beaten
10 ml. grated orange rind
5 ml. vanilla
250 ml. finely chopped pitted dates

Measure flour into small bowl, add baking powder and salt.  Stir well to blend.  Melt butter in saucepan.  Remove from heat, and stir in brown sugar.  Add egg, orange rind, and vanilla.  Mix well.  Stir in blended dry ingredients and dates.  Spread into greased 8 x 8 " pan. Bake at 350 F. for 25 minutes.  Cool slightly.

Cut warm cake into 36 squares (6 x 6) .  Roll each square into a ball, turning crust surface to centre.  Combine icing sugar, soft butter, and water.  Mix well. Dip balls in icing then roll in coconut. 

*Slush ball variation:  Roll balls in chopped walnuts or pecans.

Peppermint Bark

500 g. chopped bittersweet chocolate
8 drops peppermint oil (from health food store-- aromatherapy oil, not extract)
500 g. chopped white chocolate
175 ml. chopped candy canes

Line 28 x 43 cm. baking sheet with parchment paper.  Adjust amounts for different size pans.
Melt bittersweet chocolate in heavy pot on low heat, stirring constantly.  Stir in 4 drops of peppermint oil, or more to taste.
Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.
Melt white chocolate, in heavy pot, stirring constantly. Stir in remaining 4 drops of peppermint oil, then add 1/2 to 3/4 of candy canes.
Spread white chocolate mixture over cooled dark chocolate, to edge of pan.  Chill until set or overnight.  refrigerate until ready to serve, break into pieces and serve or package as gifts.  Will keep for 3 weeks.

Terry's Chocolate Orange Cookies

Shortbread and chocolate orange -- what could be better.

Makes 20 cookies, can be doubled.

250 ml. butter
125 ml. sugar
500 ml. flour
2.5 tsp. orange peel
1 Terry's Chocolate Orange, separated into segments, cut in half

Preheat oven to 350F.  Beat butter and sugar in large bowl until light and fluffy.   Gradually add flour, beating until well blended after each addition.

Roll dough into 20 balls, approx. 3.5 cm. diameter.  Flatten with palm of hand.  Top each with 1 piece of chocolate, wrap dough around chocolate to completely enclose the chocolate.  Place 5 cm. apart on ungreased cookie sheet.  Flatten slightly.

Bake 20 minutes.  Remove from oven, immediately place 1 of the remaining chocolate pieces on each cookie.  Transfer to wire racks to cool at least 10 minutes before serving. (Chocolate inside will be very hot).

Rice Krispie Roll

This is a favourite of my niece, Jacquie, who reminded me recently that I have not made it for some time.  Don't worry, Jacquie, it'll be waiting when you visit next time!

175 ml. corn syrup                               75 ml. butter or margarine                           
175 ml. sugar                                       30 ml. milk
175 ml. peanut butter                            350 ml. icing sugar
30 ml. butter or margarine                     150 ml. cocoa
1125 ml (4 1/2 cups) Rice Krispies

1. Cook corn syrup and sugar over medium heat until the sugar dissolves and mixture bubbles. Remove from heat, blend in peanut butter and 30ml. butter.  Add Rice Krispies, stir until well coated.  Press mixture firmly into greased 2.5 L (15 x 10 x 3/4") jelly roll pan.

2.  Melt remaining butter with milk over low heat.  Remove from heat, sift in icing sugar and cocoa.  Blend thoroughly.

3.  Remove Rice Krispies mixture from pan, spread evenly with cocoa mixture.  Starting at short end, roll up to form a log.  Wrap in greased wax paper and refrigerate until firm.  Remove 30 minutes before serving. Cut into 1.25 cm (1/2") slices.

Cream Puff Ring

Choux Paste:
1/2 cup (125 ml.) butter
1 cup (250 ml.) water
1/4 tsp. (1 ml.) salt
1 cup (250 ml.) all purpose flour
4 eggs
In medium saucepan, heat butter, water and salt until butter mixture boils. Remove from heat and add flour all at once.  With wooden spoon, stir vigorously until mixture forms ball and pulls away from side of pan. Preheat oven to 400 F.  Add eggs, one at a time, beating well after each addition, until smooth.Cool mixture slightly.
On a greased, lightly floured cookie sheet ( I use parchment paper to eliminate this step)  trace a circle approx. 16 cm. Drop heaping tablespoonfuls of choux paste just inside of circle to form ring.  Bake 40 minutes, until golden and firm.  Turn off heat, and let stand in oven 15 minutes. Cool on a rack. 

Filling:
500 ml. whipping cream
4 heaping teaspoons of sugar
1/2 - 1 tsp. vanilla
In a chilled bowl, whip cream with sugar and vanilla,until stiff.  Pipe into puffs, or split puffs with knife and spoon into the cream puff ring, replace top layer.  Drizzle with melted chocolate if desired or dust with icing sugar. Keep refrigerated until ready to serve.
Serves approx. 10 -12