Holiday Survival Guide WEEKEND CHECKLIST

DECEMBER

29-30

3-4

Fruitcake! Bake it now, brush with syrup/liquor, wrap, season for 6-8 weeks.

Cookie prep: make drop cookie dough; portion and freeze. Make and bake rollout cookies; freeze, undecorated. See tips 1 & 5.

10-11 Candy! Make candy gifts; cool and wrap securely.

Start your Thanksgiving baking plan: choose recipes, check pantry for ingredients, make shopping list.

Cinnamon rolls and sticky buns Prepare dough, shape buns, and let rise in the pan until about 2/3 risen. Wrap securely and freeze. Let thaw in the refrigerator overnight before baking; add a few minutes to the baking time, as necessary.

3.

Prepare pie crust dough, shape into disks, and freeze. Thaw in the refrigerator before using.

4.

Fruit pies can be prepared to the point of baking, then frozen.

5.

Rollout cookies can be baked then frozen, undecorated. Thaw and decorate just before serving.

Shop for bake-and-give packaging supplies kingarthurflour.com/shop.

17-18 Bake cookies and breads. Gift-package and label for delivery this week.

12-13

24-25

Plan an easy Thanksgiving breakfast: scone dough can be prepped and frozen to bake Thanskgiving morning; muffins and quick breads can be baked and frozen. See tips 1 & 2.

Enjoy your holiday weekend! You’ve already done all the work; finish up by baking your delicious Christmas breakfast.

Make room in the freezer for make-ahead Thanksgiving baked goods.

DECEMBER 31 - JANUARY 1

KE

R’S T

Make and enjoy simple appetizers: cheese twists, pretzel bites, etc. Happy New Year!

BA

Prep for Christmas breakfast: choose your main dish, prep and freeze if possible. See tips 1 & 2.

IP

Check freshness of your pantry staples (yeast and baking powder especially).

19-20

2.

BA

5-6

The dough for biscuits, scones, and drop cookies can be made ahead, shaped, frozen on baking sheets, then stored in plastic bags in the freezer. Bake right from the freezer, increasing the baking time as necessary.

IP

NOVEMBER

1.

R’S T

Check oven temperature accuracy with a free-standing oven thermometer. Recalibrate if necessary.

BAKE & FREEZE TIPS

KE

OCTOBER

Don’t forget: before you freeze, label with name, date, and baking temp./time.

Prepare and freeze pie crusts and fruit pies. See tips 3 & 4.

26-27 Make out your Christmas baking gift list!

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Holiday Survival Guide HOLIDAY BUTTER COOKIES

HANDS-ON TIME:

BAKING TIME:

45 mins.

12 mins. to 14 mins.

TOTAL TIME:

YIELD:

3 hrs. 19 mins.

5 dozen 2" cookies

DIRECTIONS 1. To make the cookies: Combine the sugar, butter, egg yolk, salt, and flavor, beating until smooth. Add the flour, mixing until smooth. The mixture will seem dry at first, but will suddenly come together. If it doesn’t, dribble in a tablespoon of water.

2. Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight. When you’re ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn’t feel rock-hard.

INGREDIENTS DOUGH

3. Sprinkle your rolling surface with flour, and flour your rolling pin. Working with one piece of

1 ¼ cups confectioners’ sugar

dough at a time, roll it 1/8" to 3/16" thick. Use a cookie cutter to cut shapes. Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets. They can be close together; they’ll barely spread.

1 cup + 2 tablespoons salted butter, room temperature 1 large egg yolk

4. Bake the cookies in a preheated 350°F oven for 12 to 14 minutes, until they’re set and barely

½ teaspoon salt

browned around the edges.

1/4 teaspoon Fiori di Sicilia, or flavor of your choice (see “tips,” below)

5. Remove the cookies from the oven, and cool right on the pan. If you’ve used parchment, you can

2 ¾ cups King Arthur Unbleached All-Purpose Flour

6. Repeat with the remaining piece of dough, rolling, cutting, and baking cookies. When cookies

lift cookies and parchment off the pan, so you can continue to use the pan as the cookies cool. are completely cool, ice and decorate.

ICING

2 ¼ cups confectioners’ sugar, sifted

7. To make the icing: Mix all of the ingredients together. Stir until smooth; a fork works fine.

2 tablespoons light corn syrup

8. The icing should be thick, but soft enough to “settle” when you spread it. If the icing is too thick, dribble in another teaspoon of milk, 1/2 teaspoon at a time.

2 tablespoons +1 teaspoon milk food coloring, optional

9. Add food color, if you like; gel paste food colors are preferable, as they yield vibrant color, and don’t alter the liquid/sugar ratio as regular food colors might.

10. Spread icing on the cookies, using a knife, a spoon, or your finger to spread it all the way to the edges. Sprinkle with colored sugar or other sugar decorations, as desired. Allow the icing to harden before storing the cookies.

TIPS FROM OUR BAKERS * If you use unsalted butter, increase the amount of salt in the recipe to 1 teaspoon. * To flavor cookies in alternate ways, try 2 teaspoons vanilla extract, or 1 teaspoon almond extract, or a combination. For extra-strong flavors (eggnog, butter rum, etc.), start with 1/8 teaspoon, and flavor to taste.

* To top cookies with colored sugar before baking (no icing necessary), reserve the egg white from the yolk you’ve used in the dough. Mix the white with 1 tablespoon water. Lightly paint the cookies with the egg white/water, sprinkle with colored sugar, and bake.

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Holiday Survival Guide BIG BATCH QUICK DINNER ROLLS

HANDS-ON TIME:

BAKING TIME:

25 mins.

20 mins. to 25 mins.

TOTAL TIME:

YIELD:

1 hr. 35 mins.

24 rolls

DIRECTIONS 1. Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.

2. Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.

INGREDIENTS

3. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form.

½ cup lukewarm water

Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

2 cups warm milk (100-110˚F)

4. Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the

3 tablespoons butter

top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.

2 tablespoons sugar 1 tablespoon salt

5. Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the

2 ½ tablespoons yeast, instant preferred

dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.

6 to 7 cups King Arthur Unbleached All-Purpose Flour

6. You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.

7. After the rolls are in the pans, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F.

8. Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.

9. If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

TIPS FROM OUR BAKERS * Yes, you read that yeast amount correctly. This is a quick rise recipe, hence the higher amount of yeast. WE’RE HERE TO HELP

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Holiday Survival Guide OUR EASIEST STOLLEN

HANDS-ON TIME:

BAKING TIME:

25 mins.

40-45 mins.

TOTAL TIME:

YIELD:

2 hrs., 5 mins.

2 loaves

DIRECTIONS 1. Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. 2. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. 3. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. 4. In a separate bowl, mix together the cheese, egg, vanilla, and flavors.

INGREDIENTS

5. Toss the fruit and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened.

DOUGH

2 1/4 cups King Arthur Unbleached All-Purpose Flour

6. Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half.

1/2 cup granulated sugar

7. Roll each piece of dough into an 8" x 7" oval about 1/2" thick.

1 1/2 teaspoons baking powder

8. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2" short of

1/2 teaspoon salt*

the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices.

1/2 cup (8 tablespoons) cold butter 1 cup ricotta cheese, part-skim milk type 1 large egg

9. Use the edge of your hand to press the dough to seal about 1" in back of the open edge; this

1 teaspoon vanilla extract

will make the traditional stollen shape. It's also the familiar Parker House roll shape, if you've ever made them.

1 1/2 teaspoons Buttery Sweet Dough Flavor, optional but good

10. Place the shaped stollen on the prepared baking sheet.

1/4 teaspoon lemon oil or 1/4 teaspoon Fiori di Sicilia

11. Bake the stollen until they're very lightly browned around the edges, about 40 minutes.

1 cup dried fruit blend; or 1/2 cup golden raisins + 1/2 cup of your favorite dried fruits, chopped to 1/2" pieces if necessary 1/3 cup slivered almonds, toasted and cooled

A cake tester inserted into the center should come out clean.

12. Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners' or non-melting white sugar.

13. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again.

*Reduce the salt to 1/4 teaspoon if you use salted butter

Wrap in plastic wrap until ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

TOPPING

3/8 cup (6 tablespoons) butter, melted

TIPS FROM OUR BAKERS

3/4 cup confectioners' sugar or non-melting white sugar

* Unlike standard stollen, this version doesn't keep for weeks on end. However, it was fresh as fresh could be a week after we made it; and still good 2 weeks out. By the end of the third week, it was starting to get that dry, stollen-type texture you might be used to... so we'd say enjoying it within 2 to 2 1/2 weeks after baking would give you your optimal stollen experience.

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Holiday Survival Guide CINNA-BUNS

HANDS-ON TIME:

BAKING TIME:

25 mins.

13 mins. to 17 mins.

TOTAL TIME:

YIELD:

2 hrs. 12 mins.

12 large rolls

DIRECTIONS 1. To make the dough: Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make s smooth, soft dough.

2. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it’s nearly doubled in bulk.

3. To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased

INGREDIENTS

work surface. Roll the dough into a 16" x 21" rectangle.

DOUGH

4. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it

1 cup lukewarm milk

evenly over the dough.

2 large eggs, at room temperature

5. Starting with a short end, roll the dough into a log and cut it into 12 slices.

⅓ cup unsalted butter, cut up

6. Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until

4 ½ cups King Arthur Unbleached All-Purpose Flour

they’re nearly doubled, about 30 minutes.

1¾ teaspoons salt

7. While the buns are rising, preheat the oven to 400°F.

½ cup granulated sugar

8. Uncover the buns, and bake them until they’re golden brown, about 15 minutes. While the

2 ½ teaspoons instant yeast or active dry yeast

buns are baking, make the icing.

FILLING

9. To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.

⅓ cup unsalted butter, softened 1 cup brown sugar, packed

10. Remove the buns from the oven. Spread the icing on the buns while they’re warm.

3 tablespoons ground cinnamon

11. Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.

ICING

12. Yield: 12 large buns.

6 tablespooons (generous ⅓ cup) cream cheese, softened ¼ cup unsalted butter, softened1½ cups confectioners’ sugar

TIPS FROM OUR BAKERS

½ teaspoon vanilla extract

* Counting calories? Feel free to make 2 dozen smaller buns, placing them in the pan in six rows of four buns each.

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Holiday Survival Guide CLASSIC DOUBLE PIE CRUST

HANDS-ON TIME:

YIELD:

15 mins.

2 crusts, 8 servings

DIRECTIONS 1. Whisk together the flour and salt.

TOTAL TIME:

2. Add the shortening, working it in until the mixture is evenly crumbly.

15 mins.

3. Cut the butter into small (about ½") cubes. 4. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter,

INGREDIENTS

or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

CRUST

2 ½ cups King Arthur Unbleached All-Purpose Flour or Pastry Flour Blend 1¼ teaspoons salt*

5. Add 4 tablespoons of water, and toss to combine. 6. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

¼ cup vegetable shortening

7. Divide the dough in half, and gather each half into a rough disk. Smooth the disks; it’s OK if

10 tablespoons very cold unsalted butter

they have a few cracks in the surface. Smooth the disks’ edges by running them along a floured surface like a wheel.

6 to 10 tablespoons ice water** *Reduce the salt to 1 teaspoon if you use salted butter

8. Wrap in plastic, and chill for 30 minutes, or up to overnight. Or wrap in aluminum foil over

**Use the lesser amount of water if you use Pastry Flour Blend

9. When you’re ready to make pie, remove the crust from the refrigerator or freezer, leaving it

the plastic, and freeze for up to 2 months. wrapped. Allow it to thaw (if it’s frozen) or warm a bit (if it’s been chilled longer than 30 minutes), until it’s softened enough to roll, but still feels cold to the touch.

TOPPING (OPTIONAL)

1 teaspoon milk 1 tablespoon coarse sparkling sugar

10. Next, measure the bottom diameter, and up the sides of your pie pan. If your pan is 7" across the

TIPS FROM OUR BAKERS

11. Place the crust on a floured work surface; our silicone rolling mat is a fine choice. Roll it to the

bottom, and 1 ½" up each side, that’s a total of 10". This means you should roll your bottom crust to a diameter between 11" and 12", which gives you enough extra for crimping the edges. desired width. See the big chunks of butter? That’s a good thing.

* Looking for a pie crust recipe that doesn’t use

12. Place the crust in the pan by folding in quarters and placing in the pan. Or you can simply pick

shortening? Try our All-Butter Pie Crust at kingarthurflour.com/recipes.

it up with a piecrust lifter, and move it that way.

13. For a single-crust pie, fold the edges of the crust under, and gently squeeze them together. Crimp as desired. It’s nice to make a tall crimp, as the filling for a single-crust pie is usually fairly liquid (think pumpkin or custard), and it’s good to have that tall “dam.”

14. For a double-crust pie, leave the edges of the bottom crust as is (no folding or crimping). Once you’ve added the pie filling, roll out the top crust to the outside diameter of your pan, and place it atop the filling.

15. Trim excess crust with a pair of scissors, then press the two edges together.

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16. Crimp as desired. A simple fork crimp is fast and easy. At this point, it helps to return the pie to the

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refrigerator for 20 to 30 minutes; this chills the fat, which ultimately increases the crust’s flakiness.

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Holiday Survival Guide APPLE PIE

DIRECTIONS

HANDS-ON TIME:

BAKING TIME:

45 mins.

55 mins. to 1 hr. 5 mins.

1.

To make the crust: In a medium bowl, whisk together the flour and salt.

TOTAL TIME:

YIELD:

2 hrs.

One 9" pie, 8 servings

2.

Work in the shortening until the mixture is evenly crumbly.

3.

Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of a dime.

4.

Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough.

5.

When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It’s OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you’ll add just enough water to bring the dough together without creating a wet spot.

6.

Fold the dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4" thick.

7.

Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

8 cups peeled, cored, sliced apples

8.

Lightly grease a 9" pie pan that’s at least 2" deep. This will make serving the pie easier after it’s baked.

2 tablespoons lemon juice

9.

To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.

INGREDIENTS CRUST

2 ½ cups King Arthur Unbleached All-Purpose Flour ¾ teaspoon salt ⅓ cup vegetable shortening ½ cup (8 tablespoons) cold unsalted butter 7 to 10 tablespoons ice water FILLING

¾ cup sugar

10. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the

2 tablespoons King Arthur Unbleached All-Purpose Flour

apples, and stir to coat them. Stir in the boiled cider or apple juice concentrate.

11.

2 tablespoons cornstarch ¼ teaspoon salt 1 teaspoon cinnamon

Roll the larger piece of pastry into a 13" circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.

12. Spoon the apple filling into the pan. Dot the top with the diced butter.

¼ teaspoon nutmeg

13. Roll out the remaining pastry to an 11" circle. Cut decorative vent holes, if desired; or weave a lattice.

¼ teaspoon allspice

Carefully place the pastry over the apples.

¼ cup boiled cider or undiluted apple juice concentrate

14. Preheat the oven to 425°F.

2 tablespoons butter, diced in small pieces

15. Roll the overhanging bottom crust up and over the top crust, pinching to seal the two. 16. Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

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Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.

18. When the pie is done, remove it from the oven and cool it completely before slicing.

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Holiday Survival Guide GINGERBREAD COOKIES

DIRECTIONS

HANDS-ON TIME:

BAKING TIME:

35 mins.

8 mins. to 10 mins.

TOTAL TIME:

YIELD:

1 hr. 45 mins.

3 dozen 3-inch cookies

1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.

2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg. 3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.

INGREDIENTS

4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.

¾ cup unsalted butter

5. Preheat your oven to 350°F. Get out several baking sheets; there’s no need to grease them,

¾ cup brown sugar, packed

though lining with parchment saves effort on cleanup.

¾ cup molasses

6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a

1 teaspoon salt

clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.

2 teaspoons cinnamon 2 teaspoons ground ginger

7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin.

¼ teaspoon allspice or cloves

Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour. For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet.

1 large egg 1 teaspoon baking powder ½ teaspoon baking soda 3 ½ cups King Arthur Unbleached All-Purpose Flour

8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.

9. Transfer the cookies to ungreased cookie sheets (or, if you’ve rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they’re slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

10. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.

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Holiday Survival Guide CINNAMON-STREUSEL COFFEECAKE

DIRECTIONS

HANDS-ON TIME:

BAKING TIME:

30 mins.

50 mins. to 60 mins.

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.

TOTAL TIME:

YIELD:

1 hr. 30 mins.

24 servings

2. Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

3. Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

INGREDIENTS

4. To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and

CRUST

vanilla until well combined and smooth.

1¼ cups granulated sugar

5. Add the eggs one at a time, beating well after each addition.

¼ teaspoon salt (if you use unsalted butter) 1½ cups King Arthur Unbleached All-Purpose Flour

6. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You

1 tablespoon ground cinnamon

7. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently

don’t need to whisk out all the lumps. to combine.

6 tablespoons butter, melted FILLING

8. Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to

1 cup brown sugar, light or dark

the edges. If you’re using two 9" round pans, spread 1 1/3 cups batter in each pan.

1 ½ tablespoons ground cinnamon

9. Sprinkle the filling evenly atop the batter.

1 teaspoon unsweetened cocoa powder

10. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the

CAKE

batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.

¾ cup butter 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)

11. Sprinkle the topping over the batter in the pan.

1 ½ cups granulated sugar

12. Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.

⅓ cup brown sugar 2 ½ teaspoons baking powder 2 teaspoons vanilla extract

13. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.

3 large eggs

Serve cake right from the pan.

¾ cup sour cream or plain yogurt 1 ¼ cups milk (anything from skim to whole) 3 ¾ cups King Arthur Unbleached All-Purpose Flour

TIPS FROM OUR BAKERS * Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

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Holiday Survival Guide DARK CHOCOLATE BUTTERCRUNCH

HANDS-ON TIME:

YIELD:

7 mins.

24 pieces

DIRECTIONS 1. In a large, deep saucepan, melt the butter. Stir in the salt, sugar, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it’s ready. (If you don’t have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you’ll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.

TOTAL TIME:

22 mins.

INGREDIENTS 1 cup (16 tablespoons) unsalted butter ½ teaspoon salt

2. While the sugar mixture is gently bubbling, spread half of the nuts, in a fairly closely packed,

1½ cups sugar

even single layer, on a lightly greased baking sheet (a half sheet pan works well here). Top with half the chocolate.

3 tablespoons water 1 tablespoon light corn syrup

3. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately

2 cups diced pecans or slivered almonds, toasted

top with the remaining chocolate, then the remaining nuts.

4. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut

2⅔ cups semisweet or bittersweet chocolate, finely chopped; or chocolate chips

layer to spread the chocolate around evenly.

5. While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool, break it into uneven chunks.

6. Store cooled candy tightly wrapped; it’ll stay fresh for a couple of weeks at room temperature. Freeze for longer storage.

7. Yield: about 24 big bite-sized pieces.

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Holiday Survival Guide CARIBBEAN RUM CAKE

HANDS-ON TIME:

BAKING TIME:

35 mins.

50 mins. to 55 mins.

TOTAL TIME:

YIELD:

9 hrs. 35 mins.

24 pieces

DIRECTIONS 1. Preheat oven to 325°F. Spritz a 10- to 12-cup Bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

2. Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.

INGREDIENTS RUM CAKE BASE

2 cups King Arthur Unbleached All-Purpose Flour 1 1/2 cups sugar

3. Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.

4. Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti.

1/2 cup unsalted butter, softened

5. Leave the cake in the pan to cool slightly while you make the soaking syrup.

1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry

6. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil

2 teaspoons baking powder 1 teaspoon salt 1/2 cup vegetable oil 1/2 cup milk 4 large eggs 1/2 cup white or golden rum 2 teaspoons vanilla 1/4 teaspoon butter rum flavor (optional but excellent) 1/4 cup pecan or almond flour, for dusting baking pan

then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

7. Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

8. Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.

9. Serve with hot coffee or tea. The cake is very moist, fragrant and potent. 10. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

RUM SOAKING SYRUP

1/2 cup unsalted butter 1/4 cup water 1 cup sugar 1/2 cup white or golden rum 1/2 teaspoon vanilla

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