The New Holiday Baking Guide

8/4/2019 The New Holiday Baking Guide

http://slidepdf.com/reader/full/the-new-holiday-baking-guide 1/27

The New Holiday GuideHow to Have the Perfect Holiday Dinner

Planning and Cooking for Christmas,Thanksgiving, Easter, and more.

Dennis Weaver The Prepared Pantry



2

Table of Contents

The New Holiday Guide ......................................................................................3The Main Affair ..........................................................................................................4

Selecting and Baking Your Holiday Ham .................................................................4How to Roast a Flavorful Turkey..............................................................................7

The Side Affairs.......................................................................................................10How to Make Very Special Mashed Potatoes........................................................ 10How to Choose the Potato Ricer that is Right for You............................................10A Guide to 15 Different Kinds of Mashed Potatoes................................................11

Garlic Mashed Potatoes ................................................................................................... 11

Sunday Dinner Potatoes................................................................................................... 12 Bacon and Cheese Mashed Potatoes.............................................................................. 12

Cream Cheese Mashed Potatoes .................................................................................... 12 Garlic Mashed Potatoes ................................................................................................... 12

Skins-on Mashed Potatoes............................................................................................... 12 Mashed Potatoes with Horseradish.................................................................................. 12

Buttermilk Mashed Potatoes............................................................................................. 12 Mashed Potatoes with Shallots ........................................................................................ 13

Onion Mashed Potatoes................................................................................................... 13Mashed Potatoes with Chives ................................................................ .......................... 13

French Onion Mashed Potatoes....................................................................................... 13Mashed Potatoes with Green Onions............................................................................... 13

Cheddar Mashed Potatoes............................................................................................... 13Sour Cream Mashed Potatoes ......................................................................................... 13

How to Make Creamy Au Gratin Potatoes .............................................................14How to Make Soft Dinner Rolls ..............................................................................15

Favorite Soft Dinner Rolls................................................................................................. 15

The Dessert Affairs ................................................................................................. 17The After Dinner Pie ......................................................................................................... 17

My Loaded Apple Pie ....................................................................................................... 17 Sweet Potato Pie with Pecan Streusel in a Gingersnap Crust......................................... 19

Royal Lemon Meringue Pie .............................................................................................. 20

Favorite Holiday Cheesecakes ..............................................................................22White Chocolate Cheesecake ................................................................ .......................... 22 Raspberry Sauce.............................................................................................................. 24

Strawberry Sauce ............................................................................................................. 24Pumpkin Cheesecake in a Gingersnap Crust .................................................................. 25

Caramel Pear & Toasted Pecan Cheesecake Recipe ..................................................... 26 How do I tell when my cheesecake is done? ................................................................... 27

Unless stated otherwise, this material is the property of The Prepared Pantry or is used with permission of Nancy’sKitchen and is provided as a courtesy for private use only. It may not be used for commercial purposes or publishedwithout the written consent of the owners. It may be copied and shared with others for their private use only. By receivingand retaining this material either from The Prepared Pantry or from an intermediate party, the recipient agrees to use thisonly for private and not for commercial purposes.

All rights reserved, Copyright 2006-2011, The Prepared Pantry and Dennis Weaver, unless noted otherwise.

www.preparedpantry.comRigby, Idaho



3

The New Holiday GuideHow to Have the Perfect Holiday Dinner

Introduction

We have written several holiday cooking and baking guides. Every year, we pull them out and add to them. They get bigger and bigger. This year, we decided to make things more manageable by selecting our favorite articles and recipes. If you would like more,we invite you to visit the earlier holiday guides or simply use therecipe search function on our website, w ww.preparedpantry.com t ofind more articles and recipes of your interest.

Childhood memories create expectations for holiday dinners. Mychildhood memories of holidays are of family and extended family

gathered around the dinner table and overflowing onto makeshift tables set up in other rooms to accommodate everyone. There was always the chattering buzz of excitementwith a half dozen conversations going at once. There were cousins everywhere and wewere delighted to see them.

Of course, there was the permeating smell of turkey or ham, of rolls, and of pies waftingfrom the kitchen. We couldn’t wait to eat and then when we did, we stuffed ourselves. Iremember when my younger brother, Bob, ate a whole turkey leg just to show that hecould. Then he was too full to eat more than one slice of pumpkin pie. He lovedpumpkin pie so he really was too full and I think after a while, miserably so.

Now, for most occasions, I’m the designated baker. I don’t mind. I love to get my hands

into bread dough and usually make soft dinner rolls--Sour Cream Potato Rolls or maybeClassic Parker House Rolls. I like making pies. There are a few proven pie recipes thatI use verbatim, and you’ll find some of these in this book, but I love to experiment,adding something to the filling or trying a different crust.

There’s a special joy in making really great food and serving it to family or friends. For these occasions, the time in the kitchen is not a chore and we want to serve the verybest. We hope this book helps you make the perfect holiday dinner and the ideas andrecipes that you find here, you’ll want to save and use for years to come.

Happy holidays!

Sincerely,

Dennis Weaver The Prepared Pantry

http://www.preparedpantry.com/





4

The Main Affair

Selecting and Baking Your Holiday Ham

At our home, when I was growing up, it was alwaysturkey for Thanksgiving, turkey or ham for Christmas,and ham for Easter. Now, we’re not quite so narrowand will cook a ham anytime during the year, whenever we have a special occasion.

Use this to help select and prepare your baked ham.With this as a guide, you will be able to identify andunderstand the various types of hams and select thebest ham for your family. We’ll even tell you how tobake your ham.

This guide is organized in a question-and-answer formatfor easy reference.

What are the different types of hams that I shouldconsider?

A ham is cured pork, specifically the entire back leg of a hog. But ham is very differentthan uncured pork. It’s the curing process that changes the flavor and texture of themeat. Cured hams can be either cured in brine—the most common—or dry cured. Thereare four major types of brine-cured hams: fresh, cured, canned but not pasteurized, andcanned and pasteurized. With the exception of some dry-cured hams, any ham that isnot pasteurized must be refrigerated.

Dry cured hams are usually more expensive, are quite salty, have a unique flavor, andare not commonly used as dinner hams. A country ham is a dry cured ham that isusually heavily salted and is usually soaked to remove some of the salt before it iscooked and eaten. Dry cured hams are not generally found in grocery stores. Dry curedhams include prosciutto, serrano, and like types.

Hams may be whole or half. A half will be labeled either as a rump half or a shank half.In some cases, a half ham has had a cut removed and is therefore a rump portion or ashank portion. A shank portion will have more connective tissue and will be less meaty.

What about water content?

Except for dry cured hams, hams absorb moisture from the curing brine either bysoaking or injection. In smoking and drying, that moisture may be removed. Thegovernment dictates that the moisture level must be indicated by the labeling. The driestproduct labeled “Ham” will not exceed ten percent added water. A product labeled “Hamwith Natural Juices” is the next driest, then “Ham Water Added” and finally a “Ham andWater Product” which has as much as 35% water.



5

Should I be concerned about nitrites?

The brine used for curing is a combination of water, sugar, salt, and sodium nitrite. After several days of curing, the ham is washed free of brine, cooked, and is sometimessmoked. According to government allowances, the finished product cannot contain morethan 200 parts per million of nitrite. All processors are regularly inspected by the USDA

to assure compliance.

The nitrites used are approved by the FDA as safe in the concentrations allowed.

How do I select a quality ham?

Hams may be one of those items where you usually get what you pay for. Massproduced, inexpensive hams may be processed in as little as twelve hours. Moreexpensive hams may not be ready for market with less than two weeks of processing.Additionally, the best hams come from selected pigs that have been fed high proteindiets prior to processing.

Processors may vary the amount of salt or sugar in a ham to meet companyspecifications. Additionally, the smoking process may vary. When you find a ham thathas the flavor that you like, stick with it.

Color and appearance are important considerations in selecting a ham.

Select a fresh ham that is a bright grayish-pink. Those fresh hams that have a pale, soft,watery appearance are less desirable. A fresh ham that has a greenish cast mayindicate bacterial growth and should be avoided.

Select a cured ham that has a bright pink color. A lighter-colored pink or a non-uniform

coloring may be the result of improper curing or exposure to store lights. Again, agreenish cast may reflect the presence of bacterial growth. Avoid those hams that havea multi-colored appearance. It may suggest the presence of bacteria.

Avoid those hams that have excessive marbling. These may have a greasy taste.

The general rule is to plan on six to eight ounces of boneless ham per serving and eightto twelve ounces of bone-in ham per serving.

It is the opinion of some that bone-in hams taste better.

How do I prepare my ham?

Most hams, including many canned hams, require refrigeration before baking. Unless itis pasteurized and states that refrigeration is not required, keep your ham in therefrigerator.

As with all meat products, make certain that your ham is properly baked--though a hammarked “fully cooked” does not need to be cooked again. A kitchen thermometer isessential. Measure the baked temperature of the meat in the thickest portion of the ham

http://www.preparedpantry.com/index.asp?PageAction=VIEWPROD&ProdID=87




6

and in at least two spots to make sure that the thermometer is not inserted into a pocketof hotter fat. Make certain also that the thermometer is not placed against the bone.

To be safe, a fresh ham should be baked to 170 degrees and a cured uncooked hambaked to 160 degrees—many bacteria can survive to temperatures of 140 degrees. If you are warming a fully cooked ham, heat it to 140 degrees.

If you are purchasing a bone-in ham, be certain of your carving skills. Carve at rightangles to the bone. Let the baked ham set for five minutes before beginning to carve.

What about glazes for my ham?

Glazes are a very nice touch for your ham. You can make a glaze or simply glaze your ham with a jelly. Red currant jelly is the traditional favorite followed by pineapple jelly.Pomegranate jelly which is bright and clear and sweet is our favorite. All three areavailable at The Prepared Pantry.



7

How to Roast a Flavorful Turkey

Every November, we teach a class onhow to roast a flavorful chicken or turkey. It’s a fun, well-attended class.

We teach techniques like brining to keepyour turkey moist and techniques for adding flavors and spices.

We teach four techniques--two for flavor and two for moistness and tenderness.For flavor, we demonstrate a techniquefor putting herbs and spices under theskin and another for injecting chickenwith a marinade. For moistness, webrined and infused the turkeys withsteam. Techniques that work for chicken, also work for turkeys.

All four of the techniques are remarkably successful. It’s easier to show you thesetechniques than to talk about them. If you would like to know more, see our handbookfor roasting and turkeys and chickens.

See the Video:Four Techniques for Roasting Chickens and Turkeys

Or type the following URL in your browser:http://www.preparedpantry.com/4-Chicken-Techniques.htm

Here is a summary of the techniques:

For Moistness and Tenderness: BriningBrine the chicken or turkey for one hour, in the refrigerator, in a solution of 1/2 cup saltfor ten cups water. If you brine the bird, you can still insert flavors under the skin.Injecting marinade after brining does not work well.

For Moistness and Tenderness: Infusing with Steam

http://www.preparedpantry.com/4-Chicken-Techniques.htm

http://www.preparedpantry.com/4-Chicken-Techniques.htm



8

Infusing with steam leaves the chicken or turkey moist and tender without becomingsoggy. The best way to infuse with steam is with a vertical rack with infuser . You caninject marinade before baking with this method.

For Flavor: Inserting Herbs and Spices under the SkinWith the back of a spoon, create pockets on the breasts and legs. Place spices or herbs

in these pockets and spread around. This works best in conjunction with brining or infusing steam during baking.

For Flavor: Inserting MarinadeUse a marinade injector to insert a wide range of marinades directly into the meat of thechicken or turkey. Puree chunky marinades first--those with herbs or vegetables. Thismethod works well in conjunction with a vertical rack with infuser.

The Tools You’ll Need

You can use two of the four techniques explained without any special equipment: briningand inserting flavors under the skin. To be equipped for the other two

techniques, you will need a vertical roasting rack or a marinade injector.

For infusing steam into your chicken:

Stainless Steel Vertical Roaster Rack with Infuser TN265

This vertical roasting rack has a reservoir in the center of thecatch basin. You fill this reservoir with water, a beverage, or juice. The steam imparts some flavor to the bird. It also makesthe chicken moist and succulent.

For injecting marinade into your chicken:

Professional Marinade Injector TN777

You can make very flavorful, succulent turkey or chicken byinjecting marinade into the meat with this hypodermic-typeinjector. If the marinade contains an acid, it will also helptenderize the chicken.

The secret is to load the meat with marinade, injectingmarinade until it can hold no more. Poke a minimum number of holes into the chicken—one for each breast and one for eachthigh—so that marinade does not seep from the extra holes.

This is an inexpensive and very useful tool for your kitchen thatworks as well with other meats as it does with chicken.

Other Tools

There are other tools you made need: a roasting rack, a kitchen thermometer or pop-upthermometer to tell when the meat is done, a pair of lifting forks to lift your hot turkeyfrom the pan to a cutting platter without burning yourself, and a whisk for making gravy.



9

A fat separator is very handy for making gravy so that you don’t have to try to skim off the fat from the drippings. We have a full line of kitchen tools and pans at The PreparedPantry.



10

The Side Affairs

How to Make Very Special Mashed Potatoes

We live in Idaho and grew up in the West where meat and potatoes are king. We alwaysmashed our potatoes, either by hand, with the whip attachment of our stand-type mixer,or with a handheld electric mixer. They worked just fine. We loaded them with butter and maybe some cream cheese, beat them until they were smooth and gooey, and theyworked just fine.

But then along came potato ricers. Actually we were just slow in discovering them.Potato ricers made light and fluffy mashed potatoes, never gooey. They are better.Additionally, you don’t have to peel the potatoes. Boil them with the skins on and thericer separates the skin from the pulp.

So yes, for very special mashed potatoes, try a ricer.

How to Choose the Potato Ricer that is Right for You

When mashing potatoes, there are two advantages to a potato ricer:

A potato ricer is designed to mash the potatoes and leave the skins behind. Thatmeans that you don’t have to peel the potatoes before boiling them.

A potato ricer makes lighter, fluffier potatoes. It presses the cooked potatoes intotiny particles and creates a smoother, less gummy texture.

There really is a difference between riced and mashed potatoes but is it important? Try

it and I think you’ll decide that it is. They are lighter and fluffier. While a ricer tends toseparate pieces, mashing presses them together. For me, I like mashed potatoes aslong as they are swimming under a pool of warm gravy but the lighter potatoes are atreat. But for me, if I can avoid having to stop and peel the potatoes—well, that’s a reallybig deal.

What else can you use a potato ricer for? Potato ricers are used in canning to makeapplesauce or to smash fruits for jams. They are great for pureeing food for babies. Weconsider a potato ricer indispensable for making has browns. With a ricer, you canpress excess water from grated potatoes resulting in much crispier hash browns.

See how to make crisp hash browns >>

When considering a potato ricer, ask yourself these questions:

How much am I going to use it? If I rarely mash potatoes or if I only mash acouple potatoes, I can get by with a less expensive ricer.

How sturdy is it? How big is the hopper? If the hopper is too small, you’ll have to cut your

potatoes into chunks to mash them. How much am I willing to pay?

http://www.preparedpantry.com/Recipes/How-to-Make-Hash-Browns.htm

http://www.preparedpantry.com/Recipes/How-to-Make-Hash-Browns.htm



11

Then choose from these or similar ricers:

Deluxe Jumbo Potato Ricer (TN469). This is our top-of-the-line potatoricer. It’s built as sturdy as a Mack truck. You can do anything but chopwood with it. I like it because it has a huge hopper, big enough for evenIdaho potatoes, and I don’t have to cut the potatoes into chunks to mash

them. It makes short work of a lot of potatoes. It disassembles for easycleaning. But it is our most expensive ricer.

Deluxe Potato Ricer (TN468). This has all of the features of the jumboricer with two exceptions: The hopper is large but not as large—still largeenough to handle most potatoes—and the side walls are not perforated.With fewer holes for the potatoes to come out of, it’s not quite as quick.

Commercial Potato Ricer (TN459). This is a nice sturdy ricer but it isneither as large nor as sturdy as the deluxe models. The hopper is roundand does not have as many holes. Its construction is stainless steel.

Heavy Duty Potato Ricer (TN462). This is a heavy duty potato ricer comparable to the deluxe models but without all the features. It’s not asnice but it’s sturdy and should last a lifetime. Without the curved, moldedhandles, it’s a little harder on the hands. Its hopper capacity is comparable

to the deluxe model.

Everyday Potato Ricer and Fruit Press (TN162). This is our leastexpensive potato ricer. It’s sturdy but not heavy duty—but should last justfine. It has a smaller, round hopper—you will need to cut your potatoes intochunks. The handle is comfortable but short; you’ll have to use more

pressure to force the potatoes through the holes. It’s not a bad ricer for the price.

A Guide to 15 Different Kinds of Mashed Potatoes

Mashed potatoes don’t have to be bland, something to pile gravy on. They can beadventuresome—anything from garlic mashed potatoes to cream cheese mashedpotatoes. Here we will give you two recipes plus directions to make thirteen other kindsof mashed potatoes.

Garlic Mashed Potatoes

2 pounds potatoes

1/2 cup butter, softened1 cup grated Romano cheese1 tablespoon oregano4 cloves garlic, mincedsalt and pepper

Wash potatoes and boil until tender and soft. Mash them using the method that youprefer adding the butter, cheese, oregano, and garlic as you mash. Salt and pepper totaste.

http://www.preparedpantry.com/heavy-duty-potato-ricer-masher-1-1.aspx

http://www.preparedpantry.com/heavy-duty-potato-ricer-masher-1.aspx

http://www.preparedpantry.com/heavy-duty-potato-ricer-masher.aspx

http://www.preparedpantry.com/every-day-potato-ricer-and-fruit-press.aspx





http://www.preparedpantry.com/commercial-potato-ricer-masher.aspx

http://www.preparedpantry.com/commercial-potato-ricer-masher.aspx







12

Sunday Dinner Potatoes

1/2 c. chopped onions2 pounds potatoes1/2 cup butter, softened1 cup grated cheddar cheese1/2 cup sour creamsalt and pepper

Cook the chopped onions in the microwave until they are translucent and tender. Setaside.

Wash potatoes and boil until tender and soft. Mash them using the method that youprefer adding the butter, cheese, and sour cream as you mash. Salt and pepper totaste.

Bacon and Cheese Mashed Potatoes

Fry bacon slices or cook them in the microwave. Use kitchen shears to snip the baconinto 1/4-inch bits. Add 3/4 cup grated cheddar cheese, five slices of bacon, and 1/2 cupmilk or cream for each two pounds of potatoes. If you like, you can sprinkle additionalshredded cheese over the top of the potatoes in the serving dish.

Cream Cheese Mashed Potatoes

Make mashed potatoes as directed above. Beat in 4 ounces of cream cheese, twotablespoons butter, and 1/4 cup milk for each two pounds of potatoes or to taste.

Garlic Mashed Potatoes

Make mashed potatoes as directed above. Beat in two cloves garlic, sautéed or roastedplus 1/2 cup milk, 2/3 cup grated cheese, and 2 tablespoons butter for each two poundsof potatoes.

Skins-on Mashed Potatoes

Make mashed potatoes as directed above but use thin-skinned red potatoes. Beat intwo cloves garlic, sautéed or roasted plus 1/2 cup milk and 3 tablespoons butter for eachtwo pounds of potatoes.

Mashed Potatoes with Horseradish

Make mashed potatoes as directed above. Beat in 1/4 cup horseradish and 3/4 cup

cream for every two pounds of potatoes or to taste.This ratio of horseradish to potatoes will provide some “kick”. Our son, Nathan, workedat an upscale restaurant and he brought this recipe home.

Buttermilk Mashed Potatoes

We like the tang of buttermilk in our potatoes married with fresh creamery butter. Useabout 3/4 cup buttermilk and three tablespoons butter for each two pounds of potatoesor to taste. You will need a balance of butter to buttermilk in this recipe.



13

Mashed Potatoes with Shallots

Make mashed potatoes as directed above. Thinly slice shallots and sauté the onion inbutter. Add two small shallots, 3/4 cup cream or milk, and three tablespoons butter for each two pounds of potatoes.

Onion Mashed Potatoes

Make mashed potatoes as directed above. Finely chop a sweet onion such asVandalia. Sauté the onion in butter in a skillet or microwave it until tender. Add aboutone-half of a medium onion, 3/4 cup cream or milk, and three tablespoons butter for each two pounds of potatoes.

Mashed Potatoes with Chives

Make mashed potatoes as directed above. Add 1/4 cup chopped fresh chives or twotablespoons dried chives, 3/4 cup cream or milk, and three tablespoons butter for eachtwo pounds of potatoes.

French Onion Mashed Potatoes

Make mashed potatoes as directed above. Add 1/2 cup French onion dip, 1/2 cup milkor cream, and 3/4 cup grated cheddar cheese or mozzarella cheese for each twopounds of potatoes.

Mashed Potatoes with Green Onions

Make mashed potatoes as directed above. Add 1/3 cup thinly sliced green onions, 3/4cup cream or milk, and three tablespoons butter for each two pounds of potatoes.

Cheddar Mashed Potatoes

Make mashed potatoes as directed above. Add 3/4 cup grated cheddar cheese, twotablespoons butter, and 1/2 cup milk or cream for each two pounds of potatoes. If you

like, you can sprinkle additional shredded cheese over the top of the potatoes in theserving dish.

Sour Cream Mashed Potatoes

Make mashed potatoes as directed above. Beat in 3/4 cup sour cream and twotablespoons butter for each two pounds of raw potatoes or to taste.

http://www.preparedpantry.com/grilled-french-onion-dip-and-spread-by-elki.aspx





14

How to Make Creamy Au Gratin Potatoes

Au gratin potatoes require a thickening agent tothicken the white sauce. Some recipes call for

starch, some eggs, and some rely on the starch inthe potatoes. This recipe relies on the starch in thepotatoes. It makes a creamy casserole with a thinwhite sauce filling.

It is important that you use starchy, Russet-typepotatoes. It is also important that you bring the milkto a simmer only, not boiling, to avoid curdling.This can be made without the cheese for scallopedpotatoes.

This is a basic recipe. Other ingredients may be

added as desired though this is a good dish in itsbasic form. You may add any of the followingingredients:

2 cloves garlic, minced 1 large onion, diced 1 bell pepper, finely diced

1 small can diced green chilies 1/2 pound bacon, crisply cooked and snipped into pieces 1 1/2 cups ham cut into small cubes

Basic recipe

7 to 8 cups of sliced potatoes, 1/8-inch thickabout 1 1/2 teaspoons saltabout 1/4 teaspoon white pepper pinch nutmeg2 to 2 1/2 cups grated cheddar cheese1 cups milk2 cup cream1/2 cup grated cheese

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

1. Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting toolso that the potatoes are of uniform thickness.

2. Place a layer of potatoes in the pan. Season with salt and pepper and a verysmall amount of nutmeg. Sprinkle with a portion of the grated cheese. Repeatwith additional layers until the potatoes and this portion of the cheese is used.

3. Place the milk and cream in a saucepan and heat to a simmer. Pour the milkand cream mixture over the layered potatoes.

4. Sprinkle the remaining 1/2 cup cheese over the casserole.



15

5. Bake for 50 minutes or until the potatoes are tender but still firm when poked witha fork.

Baking Tip! About Baking Dishes

We baked these casseroles in three different types of dishes: Dark metal, clear glass,

and opaque decorative glass. The type of baking dishes affects baking times. A darkmetal dish bakes fastest. A clear glass or off-colored baking dish is next. A lightcolored, opaque glass dish is the slowest.

Baking times seemed to vary about ten minutes from one type of pan to the next. As

important as baking dishes are, the thickness of the casserole has even more impact. A

shallow casserole bakes much faster than one that fills the whole pan.

How to Make Soft Dinner Rolls

Aunt Lois Sullivan always made the best

dinner rolls.

The Sullivan Ranch is 30 miles west of the little town of Dubois, Idaho, and anhour and half from where we live.Neighbors are far apart. We drive acrossa high dessert plain covered withsagebrush and occasional wheat fieldsand then drop into a little valley. Theranch is in the center of the valley.

The Sullivan's run maybe a thousand

head of cattle in the valley. A littlestream wanders through the verdant valley, providing water for the alfalfa fields, andpower for the generators that light the house and ranch buildings.

The ranch is over a hundred years old, rich in heritage, with old implements on the hilland corrals and buildings that have been built and rebuilt over the years.

Aunt Lois made the best roast beef dinners . . . and soft dinner rolls. This isn't her recipebut it's close. We think you'll like it.

Favorite Soft Dinner Rolls

These are traditional rolls for dinner, soft and moist pull-apart rolls. They are simple tomake and nearly fool-proof, though you do need to allow plenty of time for the dough torise.

This recipe calls for baker’s dry milk which is high heat treated to neutralize the enzymethat impedes the growth of the yeast. You can use regular dry milk but the yeast will notgrow as rapidly. Dairy—milk, buttermilk, or sour cream—makes bread richer and moreflavorful.



16

This recipe also calls for dough conditioner which makes the bread lighter and better textured.

1/4 cup melted butter 1 1/2 cups water at 105 to 110 degrees

4 cups bread flour, divided1 7-gram packet instant yeast2 teaspoons salt1/4 cup granulated sugar 1/4 cup baker’s dry milk1 teaspoon dough conditioner

1. Heat the butter until it is almost melted and set it aside.2. Grease the inside of 10x15-inch pan or a large baking sheet, including the

rims.3. Measure the water. Use an insta-read thermometer to get the temperature

right.

4. Place two cups of the bread flour and the yeast in the bowl of your stand-typemixer equipped with a dough hook. Turn the mixer on for a couple of burststo disperse the yeast. Add the water and mix for 30 to 60 seconds.

5. In another bowl, mix the rest of the flour with the salt, sugar, dry milk, anddough conditioner. Add this mixture to the wet mixture along with the meltedbutter.

6. Knead with the dough hook on medium speed for four minutes or until thegluten is well-developed.

7. Grease a large mixing bowl. Turn the dough out into the large mixing bowland turn once to grease both sides of the dough ball. Cover the bowl withplastic wrap and set it aside to rise. It should double in size in about 45minutes. If it has not, let it rest longer.

8. Divide the dough into balls about 2 inches in diameter. Place the balls on thegreased pan about 1/2 inch apart. Cover with plastic wrap and let sit again torise. They should double in size in about 45 minutes. Let them rise until theyare very puffy. If they start to blister, poke the blisters with a toothpick andplace the rolls in the oven.

9. Bake for about 25 minutes at 350 degrees or until the tops are browned andthe internal temperature is at least 190 degrees. Remove them from theoven. After a few minutes, remove the rolls from the pan and place them ona wire rack to cool. Serve warm.

http://www.preparedpantry.com/bakers-dry-milk-high-heat-treated-nonfat.aspx

http://www.preparedpantry.com/premium-dough-conditioner.aspx

http://www.preparedpantry.com/premium-dough-conditioner.aspx

http://www.preparedpantry.com/bakers-dry-milk-high-heat-treated-nonfat.aspx



17

The Dessert Affairs

The After Dinner Pie

In our family, pies are traditional for holiday desserts and I’m usually the pie baker. If extended family is coming, that’s an excuse to g o overboard. I’ll bake a half dozen piesor more. There has to be a pumpkin pie or two, an apple, and a lemon. Those arestandard. Then I can get crazy and try something off-the-wall. It’s hard to make a piethat isn’t good so they all get eaten and it’s fun.

In this section, you’ll find recipes for pumpkin, lemon, and apple pies that we haveevolved over the years. We think these are special, “deluxe” versions of the originals.But before we go there, I would like to share two tips that will change your approach topies.

First, find yourself a good pie crust mix. We sell a just-add-water pie crust mix that I use

almost every time. A pie crust mix will save you a bucket of time. It’s as good asscratch and it goes together in a snap.

Second, I almost always slip the pies from the pans to serving plates for presentation,slicing, and serving. There are two reasons. I’m not going to mar my ten dollar pans bycutting pie slices in the pan and it’s convenient and impressive to place a whole pie on aplate on the table for all to see.

You can ease a cooled pie from the pan if the pan has a very good, slick surface. (Wesell a slick-surfaced professional grade pie pan.

Now for those recipes . . .

My Loaded Apple Pie

There’s nothing wrong with a plain applepie. If the apples are good, the pie willbe great. But I love to load them up—with plenty of cinnamon and in this case,sour cream, cranberries, and walnuts. Iuse plenty of apples to make a big ol’mound of a pie. I like my apples on thetart side, maybe some pippins or jonathans. At Thanksgiving time, I’ll usefresh cranberries instead of the driedones.

I’ll serve that pie hot to family andfriends and of course, save a too-largeslice for myself. I’ll crown each slice with a scoop of vanilla ice cream drizzled with a littlecaramel sauce.

http://www.preparedpantry.com/Just-Add-Water-Pie-Crust-Mix.aspx

http://www.preparedpantry.com/search.aspx?find=professional+pie+pan



http://www.preparedpantry.com/Just-Add-Water-Pie-Crust-Mix.aspx



18

Ingredients

For the crust:

9-inch double crust. Use your favorite recipe or a pie crust mix.

For the filling:

3/4 cup brown sugar 1/4 cup all-purpose flour 2/3 cup sour cream1 tablespoon lemon juice1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ginger 8 cups apples, peeled, cored, and sliced1/2 cup walnut pieces

1 cup dried, frozen, or fresh cranberries4 tablespoons butter

For the topping:

1 large egg white1 tablespoon water 1/4 teaspoon ground cinnamon2 to 3 tablespoons turbinado sugar

Directions:

Preheat the oven to 375 degrees.

1. Prepare and press the pie crust into a deep-dish pie pan setting aside the doughfor the top crust. Trim the crust. Do not bake the crust.

2. In a large bowl, mix the sugar, flour, sour cream, lemon juice, and spicestogether into a smooth paste. Add the apples, nuts, and cranberries and mix untilcoated with the sour cream mixture. Scrape the apple mixture into the unbakedpie shell.

3. Roll out the top crust. Brush the top edge of the bottom crust around the rim withwater to help the two crusts seal. Place the top crust over the pie. Trim the crustand seal the two crusts with the tines of a fork or press and shape the crust edge

with your fingers.4. Mix the egg white, water and 1/4 teaspoon cinnamon together. Brush the mixture

over the top of the pie. Sprinkle the top with turbinado sugar.5. Cover the edges of the pie with a pie shield to keep it from burning. Bake for 50

to 60 minutes or until the pie is bubbly and the crust is golden. Cool slightlybefore serving.



19

Sweet Potato Pie with Pecan Streusel in a Gingersnap Crust

In our test kitchen, we were experimenting withsweet potatoes, yams, and pumpkin puree to see if we could tell a difference. (Yes, there is adifference but it is slight.) From that journey camethis pie beefed up with ginger and topped with astreusel.

I’m more of a baker than a cook so I don’t use a lotof fresh ginger. But the ginger in this recipe, alongwith the butter rum flavor, makes a wonderful pie.Of course, the pecan streusel helps.

This is an outstanding pie. While it certainly worksfor holiday dinners as an alternative to pumpkinpies, this should not be relegated to holidays. Thisis a pie to turn to whenever fresh fruit is not inseason.

For the crust

1 1/2 tablespoon freshly ground ginger 1/2 teaspoon cinnamon3 tablespoons sugar 1 1/2 cup just-add-water pie crust mix2 to 3 tablespoons cold water

1. Mix the ginger, sugar, and cinnamon with one-fourth cup of the pie crust mix.

Stir well to distribute the ginger. (The key to this crust is getting the fresh ginger evenly distributed in the crust.) Stir this mixture into the remaining pie crust mixuntil it is well distributed. (You may also use a food processor to mix theingredients.)

2. Add the water. Stir with a fork to form a dough ball.3. Roll out the dough and form the crust in a deep dish pie pan. Form a decorate

edge that also acts as a dam to reduce spills.

For the filling

2 cups cooked and mashed sweet potatoes3 large eggs

3/4 cup sugar 1 cup heavy cream1/2 teaspoon salt1 teaspoon fresh ginger 1 teaspoon cinnamon2 teaspoons butter rum flavor

In your stand-type mixer with the whip attachment, beat the sweet potatoes until wellmashed. Add the other filling ingredients and mix until combined.



20

For the streusel

3/4 cup pecan pieces1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 teaspoon cinnamon

1/3 cup butter

In a medium bowl, combine the pecan pieces, flour, brown sugar, and cinnamon. With apastry knife, cut in the butter until the pieces are no larger than peas. Set aside.

To assemble and bake the pie


1. Pour the filling into the unbaked pie shell. Spoon the streusel over the top.2. Place a pie shield over the edges of the crust or form a shield from strips of

aluminum foil.3. Bake for 15 minutes at 400 degrees. Reduce the heat and continue baking at 350

degrees for another 40 minutes or until done. Baking times will vary depending onthe oven. As it bakes, streusel top will look wet and soft. When done, all but the very

center will be set and the interior of the pie will register 170 degrees with an insta-read thermometer when done. Remove from the oven and cool on a wire rack.

Serve with whipped cream.

Royal Lemon Meringue Pie

I’ve always loved lemon pies so they’ve

been fun to tinker with. This one hastwo changes that make quite adifference. Orange juice is substitutedfor part of the lemon juice—not enoughto be pronounced but enough to temper the tartness and add a bit of sweetness.And cream instead of water is used inthe filling. The cream makes it richer and smoother—not as light as you mightexpect from a lemon pie but very mucha delight.

This recipe was designed for a nine-inchdeep-dish pie pan and the meringue ispiled high with five egg whites--not three or four.

Ingredients

1 nine-inch deep-dish pie shell



21

4 teaspoons lemon zest1 cup lemon juice1/2 cup orange juice1 cups granulated sugar dash of salt

1/3 cup cornstarch1 cup whipping cream3 large eggs, whisked5 large egg yolks

1/4 cup butter

5 large egg whites1/2 teaspoon cream of tartar 1/2 cup granulated sugar, preferably superfine1 teaspoon vanilla extract

Directions

6. Bake the pie shell at 450 degrees for about ten minutes or until it just starts toturn brown on the edges. It will help the pie shell keep its shape during baking if you line the shell with aluminum foil and then place beans, rice, or pie shellweights in the shell to hold the crust down.

7. Grate the zest from one large lemon or two small lemons. Avoid the white, pithypart of the peel for it is bitter. Add that to a saucepan with the lemon juice, orange juice, sugar, and salt. Stir and heat until it just starts to boil.

8. While the filling is beginning to heat, mix the cornstarch with the whipping cream.Add the eggs and egg yolks and mix until smooth.

9. Drizzle the hot lemon mixture into the egg mixture while stirring constantly.Return the combined mixture to the stove and heat until it thickens and starts toboil. Add the butter and stir until melted. Scrape the filling into the pie shell.


10. In a medium metal or ceramic bowl, beat the egg whites and cream of tartar together. When soft peaks are formed, drizzle in the sugar while beating.Continue beating until stiff peaks are formed. Fold in the vanilla.

11. With a spatula, spread the meringue topping on the filling. Press the toppingagainst the crust so that the meringue will adhere to the crust during baking.

12. Bake for 15 minutes at 350 degrees or until the top is a golden brown. Let cool

for an hour on the counter and then two hours in the refrigerator.



22

Favorite Holiday Cheesecakes

Maybe I led a sheltered life but I didn’t discover cheesecakesuntil well past my nineteenth birthday. But I still remember thatfirst cheesecake. It was in a restaurant in Gainesville, Florida.

It was a thick slice of New York Style Cheesecake with cherrieson top. It was divine. We didn’t have emails then and longdistance calls were expensive but I couldn’t wait to write homeand tell my parents what I had discovered.

My love for cheesecakes has not abated. If you go to our website and look on the cheesecake recipe page, you’ll seeover forty recipes. If you go to the cheesecake article page,you’ll find some great articles. Plus we have cheesecake e-books, Easy Cheesecakes from A to Z , and A Manual for No-Bake Cheesecakes.

Here, we’ll share our three favorite holiday cheesecake recipes:

White Chocolate Cheesecake

This is a great cheesecake recipe. Thewhite chocolate makes this cake particularlyrich. We have served this repeatedly in our test kitchen and in classes and it is always afavorite.

For the crust:

1 2/3 cup graham cracker crumbs1/2 cup butter, melted2 tablespoons granulated sugar

For the filling:

4 8-ounce packages of cream cheese1 1/3 cups granulated sugar 4 large eggs1 teaspoon vanilla extract1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Notes about the ingredients.

Use good quality white chocolate wafers with a high cocoa butter content. Wafers havea finer grind and are richer and smoother than chips. Some white chocolate chips donot melt properly.

http://www.preparedpantry.com/graham-cracker-crumbs.aspx

http://www.preparedpantry.com/imported-gourmet-white-chocolate-wafers.aspx




http://www.preparedpantry.com/search.aspx?find=vanilla&log=false&category=840




23

Purchasing graham cracker crumbs will save you time and cleanup and usually cost lessthan crackers. If you use crackers, the easiest way to process them into crumbs is witha food processor.

Directions

Preheat the oven 325 degrees.

1. In a springform pan (see notes), mix the graham cracker crumbs, melted butter,and sugar together. Press the mixture across the bottom of the pan and up thesides to form the crust. Put the crust in refrigerator while you mix the filling.

2. With the paddle attachment of your stand-type mixer, beat the cream cheese andsugar together. Add the eggs and vanilla and beat until smooth. Melt thechocolate. Drizzle in the melted chocolate while it is still warm and while thebeaters are running. Pour into the crust.

3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After tenminutes, loosen the sides with a spatula and remove the ring. Refrigerate thecheesecake to cool completely.

Notes about springform pans

For a particularly noteworthy cheesecake, make this in a square cheesecake pan. Asilicone cheesecake pan cleans up nicely and easily releases the dessert.

We most often use glass based springform pans. You can slip the cake on the glassbottom onto a serving palter for easy cutting and serving. A glass base avoids themetallic taste that sometimes comes from metal bottoms.

Serving suggestions

Serve this cheesecake plain or with a topping. Our favorite topping is a simple saucemade with berries. We use these recipes often and they can be made with fresh or frozen fruit.

You can also use a pie filling or pastry filling. A pastry filling, because it has to balancewith the amount of pastry such as in a donut, is more flavorful. We recommend araspberry, blueberry, or cherry pastry filling. Professional pastry fillings in 2-pound bagsare very economical.


http://www.preparedpantry.com/springform-pans-glass-heart-square-rectangle.aspx

http://www.preparedpantry.com/professional-series-square-spring-form-pan.aspx


http://www.preparedpantry.com/red-silicone-glass-base-springform-pan.aspx

http://www.preparedpantry.com/search.aspx?find=Glass+Base+Springform+Pan


http://www.preparedpantry.com/Dessert-Pastry-Cream-Fruit-Fillings.aspx


http://www.preparedpantry.com/professional-raspberry-pastry-and-dessert-filling-1-1.aspx

http://www.preparedpantry.com/professional-raspberry-pastry-and-dessert-filling-1-1-1.aspx

http://www.preparedpantry.com/professional-raspberry-pastry-and-dessert-filling-1.aspx



http://www.preparedpantry.com/red-silicone-glass-base-springform-pan.aspx


http://www.preparedpantry.com/springform-pans-glass-heart-square-rectangle.aspx




24

Raspberry Sauce

Raspberries alone are not tart and flavored enough for a dessert sauce even whenthickened with a starch. There are two possible solutions: Cooking the fruit down toconcentrate the flavors or adding a jelly for thickness and flavor. We chose the latter.

12 ounces, about 3 cups frozen, unsweetened raspberries2/3 cup red currant jellyabout 1/4 cup sugar

1. Thaw and puree the raspberries. Strain them twice through a sieve or untilnearly all of the seeds are removed. Place the puree in a small saucepan. Addthe jelly.

2. Cook, stirring occasionally, until the jelly is completely melted and blended withthe fruit. Sweeten to taste with the sugar while it is still hot. Stir to make surethat the sugar is dissolved. Let cool.

Yield: About 1 1/3 cups of raspberry sauce.

Strawberry Sauce

Like with the raspberry sauce, we have added a jelly for thickness and flavor.

12 ounces, about 3 cups frozen, unsweetenedstrawberries2/3 cup red currant jellyabout 1/4 cup sugar

1. Thaw and puree the strawberries. Place thepuree in a small saucepan. Add the jelly.

2. Cook, stirring occasionally, until the jelly iscompletely melted and blended with thefruit. Sweeten to taste with the sugar whileit is still hot. Stir to make sure that the sugar is dissolved. Let cool.

Yield: About 1 1/3 cups of strawberry sauce.



25

Pumpkin Cheesecake in a Gingersnap Crust

Looking for something different for theholidays? This pumpkin cheesecake isabsolutely phenomenal. It has a pumpkincheesecake filling with a vanillacheesecake top layer. The crust is madewith gingersnaps which compliments thespicy pumpkin filling perfectly. If you arenot in love with gingersnaps, substitutevanilla wafers for the crumbs.

This scrumptious cheesecake is bestmade the night before so that it canthoroughly chill in the refrigerator. (Of course, that is one less thing you have todo on the day of the dinner.)

You will need a nine or ten-inch springform pan for this recipe. (The nine-inch size isperfect.) The cake pictured was baked and served in a nine-inch glass-base springformpan.

For the crust

1 1/2 cups crushed gingersnaps1/2 cup finely chopped nuts1/4 cup brown sugar 4 tablespoons butter, melted

For the filling

3 8-ounce packages of cream cheese3 large eggs3/4 cup granulated sugar 1/4 teaspoon salt1 teaspoon vanilla

1 1/3 cup pumpkin puree1/4 cup whipping cream or yogurt1/2 teaspoon allspice

1/2 teaspoons cinnamon

Directions


1. Crush the gingersnaps. Mix the crumbs with the nuts, brown sugar, and meltedbutter in a nine or ten-inch springform pan. Press the mixture into a crust across






http://www.preparedpantry.com/index.asp?PageAction=VIEWCATS&Category=282



26

the bottom of the pan and up the sides. Put the crust in the refrigerator to set upwhile you prepare the filling.

2. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together withyour stand-type mixer using the whisk attachment. Beat until smooth and fluffy,six to eight minutes. Set about 1 1/2 cups of the mixture aside for the topping.

3. To the remaining filling, add the pumpkin, whipping cream or yogurt, and spices.

Beat until well-mixed. Pour the filling into the prepared crust. Carefully spoon theset-aside topping over the top of the pumpkin-cheesecake filling.

4. Bake for 70 to 80 minutes or until the top starts to brown and the center of thecake is just barely jiggly.

5. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife aroundthe edge of the pan to loosen. Remove the ring and let the cheesecake coolcompletely. Refrigerate for several hours before serving.

Caramel Pear & Toasted Pecan Cheesecake Recipe

1 2/3 cup graham cracker crumbs1/2 cup butter, melted2 tablespoons granulated sugar 2 cup dried pears1 cup water 2 eight-ounce packages of cream cheese2 cups cottage cheese1/2 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt2 large eggs2 large egg yolks2 teaspoons vanilla extract1/3 cup all-purpose flour

3/4 cup pecan pieces, toastedcaramel ice cream topping


1. In a 9-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form thecrust. Put the crust in refrigerator while you mix the filling.

2. Add the pears and water to a small saucepan. Bring the pan to a simmer over lowheat. Cover and let stand for three or four minutes, until the water is absorbed. Setaside to cool. Once cooled, chop in a food processor until almost pureed.

3. While the pears are cooling, make the crust. Puree the cottage cheese.4. With the whip attachment and your stand-type mixer, slowly beat the sugars, salt,

and cream cheese together until smooth. Add the cottage cheese and blend in. Addthe eggs and yolks one at a time, slowly beating after each. Add the pears andvanilla and mix until nearly smooth.

5. Bake in a 9-inch springform pan for 45 minutes or until done. Let cool on a wire rack.Drizzle with caramel syrup and sprinkle with pecans.



How do I tell when my cheesecake is done?

There are two ways to tell if your cheesecake is done. The most foolproof is with a knifeor spatula. Slip it into the center of the cheesecake. If it is done, the knife will come outclean.

Sticking a knife in the cake mars the top surface with a cut. With experience, you can tellwhen the cheesecake is baked with the “jiggle test”. The cheesecake will be almost setwhen you try to jiggle it. We suggest using the knife test for your first few cheesecakesand jiggle the cake. By observing how a baked cheesecake jiggles, you’ll soon be ableto tell without the knife.

The New Holiday Baking Guide

Documents

Transcript of The New Holiday Baking Guide