Holiday Baking Time with Retro Recipes

It’s Holiday Baking Time!

My personal favorite time to bake.  Every year I get out the worn recipe cards of all the family favorites and I always try to add a few new ones to the mix.

This year, there has been a lot of talk on-line about bringing back “Retro” recipes.  I feel that word makes me feel “old” ... so instead I choose “tried and true.”

Whatever you call them... Enjoy some new and some tried and true recipes this year!

Breakfast Cookies

Prep Time: 5 min.

Total Time: 40 min.

Servings: 2 dz.

1 C. salted butter, melted

3/4 C. dark brown sugar

3/4 C. granulated sugar

2 eggs

1 tsp. vanilla extract

2 C. all-purpose flour

1/2 tsp. kosher salt

1/4 tsp. baking soda

1 tsp. cinnamon

2-1/2 C. oats

1 C. dried cherries, roughly chopped

1 C. puffed rice cereal

1 C. pepitas

1/2 C. chocolate chips

Combine the butter, brown sugar, and granulated sugar in a large bowl and beat with a mixer on medium speed until lightened in color and creamy, 1 to 2 min. Add the eggs one at a time, beating at low speed, until each is fully combined. Scrape the sides and bottom of the bowl, as needed. Add the vanilla and mix at low speed to combine.

Whisk together the flour, salt, baking soda, cinnamon, and oats in a medium bowl. Slowly add the dry ingredients to the butter mixture while mixing on low speed, scraping the sides and bottom of the bowl as needed.

Fold in the dried cherries, puffed rice, pepitas, and chocolate chips with a rubber spatula. 

Preheat the oven to 350°. Scoop the dough into 2 tablespoon-sized balls and place them on a parchment lined sheet tray, about 2 inches apart. Grease the bottom of a glass and press the cookies 1/2-inch thickness. Bake for 12 to 14 min., or until the edges are lightly golden. 

Retro Cornflake Cookies

Prep Time: 15 min.

Bake Time: 24 min.

Total Time: 39 min.

Servings: 20

1/2 C. unsalted butter, softened

1/2 C. granulated sugar

1/2 C. packed brown sugar

1 egg, at room temperature

1 tsp. vanilla extract

1 C. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 C. quick-cooking oats

1/3 C. chopped toasted pecans and/or walnuts (optional)

1 C. corn flake cereal

Preheat oven to 325°F. Line two baking sheets with parchment paper. In a large bowl beat together butter and both sugars with an electric mixer on medium until fluffy. Beat in egg and vanilla, scraping bowl as needed.

In a medium bowl stir together flour, baking soda, baking powder, and salt.

Beat in flour mixture. Stir in oats, and nuts (if using). Gently fold in corn flake cereal.

Drop dough by 2 T. portions 2 inches apart onto prepared cookie sheets. Bake 12 to 16 min. or until edges are light brown. Cool on cookie sheets 5 min. Remove; cool on wire racks.

Grandma’s Caramel Slice 

Prep Time: 25 min.

Cook Time: 12 min.

Bake Time: 18 min.

Chill Time: 1 hr 30 min.

Total Time: 2 hrs 25 min.

Servings: 32

1-1/2 C. salted butter (1 C. softened), divided

1 C. packed brown sugar, divided

1/4 C. granulated sugar

1/2 C. sweetened flaked coconut

1 egg yolk

2 tsp. vanilla, divided

1/2 tsp. salt

2 C. all-purpose flour

1 (14 oz. can sweetened condensed milk

1/2 C. heavy cream

1 (12 oz.) package semisweet chocolate chips

Flaky sea salt

Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges.

In the large bowl of an electric mixer, beat 1 C. softened butter on medium speed until creamy, about 30 seconds. Add 1/3 C. of the brown sugar and the granulated sugar and beat until light and fluffy, about 1 to 2 min. Beat in coconut, egg yolk, 1 tsp. of the vanilla, and salt until combined. Gradually mix in flour on low speed just until combined and mixture is crumbly. Press evenly into bottom of prepared baking pan.

Bake until edges are golden and center is set, 18 to 22 min. Cool in pan on a wire rack.

Meanwhile, in a medium saucepan combine the remaining 1/2 C. butter and remaining 2/3 C. brown sugar. Cook over medium-high heat until butter is melted, stirring constantly, about 2 to 3 min. Add in sweetened condensed milk. Bring to a gentle boil, stirring constantly. Reduce heat to low and simmer until golden, stirring frequently, about 12 to 14 min. Remove from heat. Stir in remaining 1 tsp. vanilla. Spread caramel mixture evenly over crust. Cover and chill until set, about 30 to 40 min.

In a small saucepan heat heavy cream over medium heat until just simmering, about 3 to 4 min. Remove from heat. Add chocolate chips and let stand 5 min. Stir until smooth. Evenly spread chocolate layer over caramel layer. Sprinkle with flaky sea salt. Cover and chill until set, about 1 hour.

Using edges of parchment paper, lift out shortbread. Cut into bars.

Rainbow Cookies

Cook Time:  20 min.

Total Time:  2 hrs 55 min.

Servings: 24

Nonstick baking spray

2 C. unsalted butter, softened

1-3/4 C. + 1-1/2 T. granulated sugar, divided 

6 lg. eggs, separated

1 T. almond extract

1 tsp. salt

3-1/4 C. all-purpose flour

Red and green food coloring

2/3 C. seedless raspberry jam, divided

2 C. semisweet chocolate chips

Preheat the oven to 350° with oven racks in the upper and lower third. Lightly grease 3 9-by-13-inch baking pans or quarter sheet pans with nonstick baking spray; line the bottoms with parchment paper. Set aside.

Beat the butter and 1-3/4 C. of the sugar on medium speed until well combined in the bowl of a stand mixer fitted with a paddle attachment, about 3 min. With the mixer on medium speed, add the egg yolks, one at a time, beating well after each addition. Stir in the almond extract and salt. With the mixer on low, gradually add the flour, and beat until just combined. Set aside.

Beat the egg whites with a handheld mixer on medium-high speed until foamy in a large bowl, about 30 seconds. Continue beating, gradually adding the remaining 1 1/2 tablespoons of the sugar, and beating until the stiff peaks form, 1 to 2 min. 

Fold one third of the egg whites into the batter with a rubber spatula, until just combined. Fold in the remaining egg whites just until the batter is smooth and fully combined.

Divide the batter evenly among 3 medium bowls. Add 3 to 4 drops of red food coloring to the first bowl, 3 to 4 drops of green food coloring to the second bowl, and leave the third bowl white. Fold the food color to evenly color each batter. 

Spread each batter in the prepared baking pans, keeping colors separate. Bake until the cakes are set and dry on top, 14 to 16 min. Cool the cakes completely in the pans, about 30 min. 

Turn the green cake layer out onto a parchment paper-lined baking sheet; peel off parchment paper on the bottom side of the cake and discard. Spread top of the cake evenly with 1/3 C. of the jam. Invert the white cake layer directly on top; discard parchment paper. Spread the top of the white cake layer evenly with the remaining 1/3 C. of the jam. Invert the red cake layer directly on top; discard parchment paper. Cover the top and sides of the cake with plastic wrap. Chill at least 30 min. or overnight.

Unwrap the cake. Place chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).

Spread about half of the melted chocolate evenly over the top of the cake. Refrigerate until the chocolate is set, about 30 min. 

Invert the cake onto a cutting board and discard the parchment paper. Remelt the remaining chocolate in 15 second intervals until smooth. Spread the chocolate evenly over the top of the cake. Using a fork, create long wavy patterns longs across the chocolate. Chill until the chocolate is set, about 30 min. 

Warm a large chef’s knife under hot water, and dry. Cut the cake into about 24 pieces, warming the knife after each slice. 

Old-Fashioned Forgotten Cookies 

Prep Time: 20 min.

Stand Time: 8 hrs.

Total Time: 8 hrs 20 min.

Servings: 36

2 lg. egg whites

1 tsp. vanilla

1/8 tsp. salt

2/3 C. sugar

1 C. finely chopped pecans

3/4 C. miniature semisweet chocolate chips

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Place oven racks in top and lower thirds of the oven.

In a large bowl beat egg whites, vanilla, and salt until egg whites are foamy, about 1 min. Increase mixer to high speed and add sugar, 1 T. at a time, over a 2 min. period, until mixture still forms stiff peaks.

Using a rubber spatula, fold in pecans and chocolate chips until just combined.

Drop mixture by rounded teaspoons 2 inches apart on prepared cookie sheets (or use a small cookie scoop to portion cookies).

Place baking sheets in the hot oven. Turn the oven off and let stand at least 8 hours or overnight. Do not open the oven door during this time.

Italian Butter Cookies

Prep Time: 30 min.

Cook Time: 10 min.

Total Time 40 min.

Servings: 36

2-1/4 C. all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1 C. unsalted butter softened to room temperature

1/2 C. granulated sugar

1/2 C. powdered sugar

1 lg. egg at room temperature

1 lg. egg yolk at room temperature

1 tsp. pure vanilla extract

Melted chocolate, candied cherries, jam, crushed nuts, sprinkles to decorate (optional)

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

In a medium mixing bowl, whisk together flour, baking powder, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and powdered sugar on high until very light and fluffy, about 4 min. Add the egg, egg yolk, and vanilla extract and mix well.

Add the flour mixture in 2-3 smaller additions, mixing well after each.

Using a large open star piping tip, pipe the cookies into desired shapes. If using jam or candied cherries press into the center of circular cookies before baking.

Bake in the preheated oven for 8-10 min., or until lightly golden

Allow to cool for 5 min. before transferring to a wire rack to cool completely.

Once completely cooled, decorate cookies as desired by dipping in melted chocolate and sprinkling with nuts or sprinkles.

Quote of the Week:

“I heard cries, whispered prayers of fear, and cursing in anger; but through it all, I saw no panic.” 

~ Vaughn Hamberlin, Pearl Harbor Survivor