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RECIPES

Christmas Cakes

T

he holidays are here and that means we will surely be putting on a few extra pounds. Over the years we’ve shared recipes to many Christmas staples and more. This issue is dedicated to cakes.

3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg

Directions Heat a lightly oiled griddle to 350 degrees F (175 degrees C). Stir pancake mix, pumpkin puree, water, white chocolate chips, pecans, and cinnamon together in a large bowl until just incorporated, adding more water as needed. Drop batter by 1/2 cup scoops onto the griddle and cook until bubbles form and the edges are dry, 2 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes; repeat with remaining batter.

Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

EGGNOG CHEESECAKE

FRUIT CAKE

Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter 3 (8 ounce) packages cream cheese, softened 1 cup white sugar

Ingredients 1/8 cup chopped dried cherries 1/8 cup chopped dried mango 1/4 cup dried cranberries 1/4 cup dried currants 2 tablespoons chopped candied citron

HOLIDAY GRIDDLE CAKES Ingredients 4 cups complete pancake mix 1 (15 ounce) can pumpkin puree 3/4 cup cold water, or as needed 1/2 cup white chocolate chips 1/2 cup chopped pecans 2 teaspoons cinnamon

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ABSTRACT HOME DECEMBER 2018 w w w . a mg t t. c o m

1/4 cup dark rum 1/2 cup butter 1/4 cup packed brown sugar 1 egg 1/2 cup all-purpose flour 1/8 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup unsulfured molasses 2 tablespoons milk 1/4 cup chopped pecans 1/4 cup dark rum, divided

top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Directions Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3inch round pan or loaf pan and line it with parchment paper. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on

Ingredients 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water

OLD-FASHIONED GINGERBREAD

Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Profile for Abstract Media Group

Abstract Home Volume 9 December 2018 - Issue #1  

Abstract Home Volume 9 December 2018 - Issue #1  

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