Christmas Holiday recipes from Millie the Baker
CTV Morning Live Calgary
Published Thursday, December 7, 2017 10:43AM MST
Last Updated Friday, December 8, 2017 9:23AM MST
COCONUT RUM CAKE
- 2 1/4 cups (281 grams) white whole wheat flour, all-purpose flour or 1-to-1 gluten-free baking flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups (350 grams) granulated sugar or raw sugar
- 9 tablespoons (126 grams) coconut oil, melted
- 4 large eggs, room temperature
- 3/4 cup (177 milliliters) canned coconut milk
- 1/2 cup (118 milliliters) coconut rum
- 1/2 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups (170 grams) coconut flakes (I used sweetened but unsweetened should be fine)
- Preheat your oven to 350 degrees. Brush the pan with solid vegetable shortening and dust with flour or use baking spray with flour in it to grease the pan.
- In a medium bowl, combine the flour, baking powder and salt. Set this aside.
- In a large bowl, mix together the sugar, melted coconut oil, eggs, coconut milk, coconut rum, vanilla and coconut extracts until well combined. Fold in the flour mixture, just until no more streaks of flour remain. Fold in the coconut flakes.
- Pour the batter into the prepared Bundt pan and bake for 40-45minutes, or until a toothpick inserted in the middle comes out clean. The cake will crack around the top - stick the toothpick into this area to test.
- Remove from pan and place on a cake plate with a rim. This is to hold the glaze that accumulates in the center of the cake
- 1/2 cup (112 grams) unsalted butter (for dairy-free, use vegan / dairy-free butter or coconut oil)
- 1/2 cup (120 milliliters) water
- 1/2 cup (100 grams) granulated sugar or raw sugar
- 1/2 cup (118 milliliters) rum
After melting the butter, add ½ cup water and 1/2 c. white sugar. Bring to a boil and simmer for 5 minutes. Allow to cool slightly, then add the 1/2 c. rum.
DIRECTIONS FOR GLAZING THE CAKE:
Prick holes in the top of the cake and with a small measuring cup, slowly pour some glaze over all the cake. Much of the glaze will pool in the centre of the cake. Using a pastry brush, brush the glaze over the inside and the sides of the cake.
Now, make some canals all around the cake with a small plastic knife, and pour the remaining glaze in these canals, until all the glaze is used up. Place in an air tight container or wrap and place in the fridge to allow the glaze to soak in for 24 hours or longer.
Slice and enjoy!!
STICKY TOFFEE PUDDING
INGREDIENTS FOR THE CAKE:
- 1½ c. pitted and chopped medjool dates
- 1½ c. water
- 1 tsp. baking soda
- 2 c. all purpose flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- ½ c. unsalted butter, softened to room temperature
- 1 c. packed soft light brown sugar
- ¼ c. granulated sugar
- 3 lg. eggs, at room temperature
- 1½ tsp. vanilla extract or 1 tablespoon imitation vanilla
- In a medium saucepan, put the dates and water together and cook over medium heat. Simmer together, stirring constantly until the dates are soft and mushy, and the water is absorbed, about 5 minutes. Remove from heat and stir in the baking soda. The mixture will foam. Cover and set aside to cool completely, slightly warm is ok. Or put in the freezer to speed things up.
- Meanwhile make the toffee sauce (instructions below)
- Then adjust the oven rack to lower middle position and preheat the oven to 350F/180C.
- If making jumbo or regular cupcakes, grease and flour or non-stick spray the cupcake pans. If making one large cake, using a 6 cup bundt pan, grease and flour or spray over the bottom and sides of the pan.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a regular large bowl and a hand mixer, beat the butter with both sugars until lightened in both texture and color, about 5 minutes, scraping down the bowl as needed.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- On lowest speed, gradually add the flour mixture, just until combined. Do not overmix.
- Add the dates and mix gently on low speed just until well combined. Scrape down the bottom and sides of the bowl, to make sure that everything is well mixed together.
- Fill the regular-sized cupcake pans with 1 scoop of batter in each cavity or 2 scoops for regular-sized cupcakes, filling them ⅔ of the way. For the 6 cup bundt pan, pour all of the batter in the prepared pan.
- Bake for (17 to 20 minutes for regular-sized cupcakes), (22 to 25 minutes for jumbo cupcakes) or (45 to 50 minutes for the large cake). Because different ovens vary in temperature, the best way to test for doneness is to make sure that a toothpick inserted in the center of the cake comes out with a few cooked crumbs attached, the sides starts to pull away from the pan and the center springs back to the touch.
- Take out of the oven then reheat the toffee sauce until very hot. Poke holes all over the cake using a tooth pick or wooden skewer, then pour (1 tablespoon of sauce on top of each regular sized cupcake), or (2 tablespoons for each jumbo cupcake), or (1/3 of the sauce over the large cake).
- Leave the sauce to soak in for about 5 minutes, then turn the cake(s) on to a serving platter.
- Pour (1 more tablespoon of sauce on top of each regular sized cupcake), or (2 tablespoons for each jumbo cupcake), or (1/3 of the sauce over the large cake). The remaining sauce is for serving on the side.
- Serve warm, topped with a scoop of vanilla ice cream (optional) and more toffee sauce if desired.
- Store leftovers in an airtight container, then heat individual servings in the microwave until warm.
INGREDIENTS FOR THE TOFFEE SAUCE
- ¾ c. unsalted butter
- 1½ c. packed soft light brown sugar
- 1 c. heavy whipping cream
- ¼ tsp. salt
- 2-4 tbsp. favourite liqueur, brandy, or vanilla. I used B and B Brandy
- Vanilla ice cream, for serving
- In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.
- Bring to boil and simmer for about 1 minute, stirring constantly.
- Remove from the heat, add liqueur and use according to the recipe.
CHOCOLATE CREAM PUFF TRIFLE
- ¼ c. anisette liqueur
- 1/3 c. dried cranberries
- 1/3 c. dried cherries
PATE CHOUX PUFFS
- ½ c. unsalted butter, cut in small pieces
- ¼ tsp. coarse salt
- 1 c. water
- 1 c. flour
- 4 lg. eggs
CHOCOLATE PASTRY CREAM
- 3 oz. bittersweet chocolate, finely chopped
- 1 ½ c. 3% milk
- 1/3 c. plus 2 tbsp. sugar
- 4 large egg yolks
- 2 tbsp. flour
- 1/8 tsp. coarse salt
- 2 c. whole milk ricotta cheese
- 2/3 c. heavy cream
- 3 tbsp. sugar
- 1 tsp. freshly grated orange zest
- 2 tbsp. anisette liqueur
- 1/8 tsp. coarse salt
- 1 oz. bittersweet chocolate, finely chopped
- 1 1/3 c. blood orange marmalade or regular orange marmalade
- 1 c. heavy cream, whipped to soft peaks
DRIED FRUIT: Bring anisette just to a simmer in a small pot. Add dried fruit and simmer 1 minute. Remove from heat; let sit at least 1 hour and up to 3 days at room temperature.
PATE A CHOUX PUFFS: Preheat oven to 375 degrees. Bring butter, salt, and water to a boil in a small saucepan. Remove from heat. Quickly stir in flour with a wooden spoon, stirring constantly, until mixture forms a smooth ball that leaves the sides of saucepan. Return to medium-low heat: cook, stirring constantly for 2 minutes. Let cool for 5 minutes. Transfer to bowl and beat with the mixer on low speed until cool. Continuing on low speed, beat in 4 eggs, 1 at a time, beating well after each addition. Increase speed to medium and continue beating until dough is smooth and shiny. Transfer to a pastry bag fitted with a 1/2-inch plain tip . Pipe dough into thirty 1-to-1 1/4-inch mounds, 1 1/2 inches apart, on 2 parchment-lined baking sheets. Smooth tip of each mound with a moistened finger, then bake until puffed and golden, about 30 minutes. Let cool completely. Choux puffs can be made 2 days ahead and stored in refrigerator, or frozen up to 1 month.
CHOCOLATE PASTRY CREAM: Place chocolate in a bowl and set a fine sieve over bowl. Bring milk and 1/3 cup sugar almost to a boil in a saucepan; remove from heat. Whisk together egg yolks and remaining 2 tablespoons sugar in another bowl until thick, 2 minutes. Sprinkle in flour and salt, then whisk to combine. Whisk in half of hot milk, then pour mixture into remaining milk in pan. Bring to a boil quickly, whisking very fast to prevent scorching, about 1 minute. Pour mixture through sieve over chocolate, then whisk to combine. Press plastic wrap directly on surface of pastry cream to cover and refrigerate until cold, about 1 hour. Pastry cream can be made up to 2 days ahead.
RICOTTA CREAM: Beat together ricotta, cream, sugar, orange zest, anisette, and salt with a mixer on medium-high speed until very thick and fluffy. Stir in chocolate and refrigerate until ready to use. Ricotta cream can be made up to 2 days ahead.
ASSEMBLY: Place chocolate pastry cream in a pastry bag fitted with a 1/4-inch plain tip (Ateco #801). Make a small hole in bottom of each choux puff with a paring knife. Insert pastry-bag tip into hole in each puff and squeeze bag until puffs are completely filled with pastry cream. (See Cook's Notes.) Spread half of ricotta cream in a 12-to-16-cup trifle bowl. Top with half of marmalade, then sprinkle with half of dried fruit and soaking liquid. Top with 15 cream puffs. Repeat layering with remaining ricotta cream, marmalade, dried fruit, and cream puffs. Top with whipped cream. Refrigerate at least 30 minutes and up to 4 hours before serving.
LEMON AND THYME PEAR TART WITH APRICOT GLAZE
- 1 lemon
- 1 c. all-purpose flour
- 1/4 tsp. baking powder
- 1/2 c. (1 stick) unsalted butter, at room temp
- 1/4 tsp. Kosher salt
- 1/2 c. plus 1 tablespoon sugar
- 1 large egg
- 3 small Bartlett pears, peeled, halved and cored
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 2 tbsp. apricot preserves
- 4 fresh thyme sprigs, torn into small pieces
- Heat oven to 350°F. Lightly coat 14" by 4" tart pan with removable bottom with nonstick cooking spray. From lemon, grate 1/2 teaspoon zest and squeeze 1 tablespoon juice; set juice aside. In medium bowl, whisk together flour, lemon zest, baking powder and salt.
- In large bowl, with electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Reduce speed to low; beat in egg. Gradually add flour mixture, mixing until incorporated (dough will be very soft).
- Transfer dough to prepared tart pan; with floured fingers, push dough evenly into bottom and up sides of pan.
- Arrange pear halves, cut sides down, alternating top-to-bottom. Sprinkle with cinnamon, ginger and remaining 1 tablespoon sugar. Bake until crust is golden brown, 55 to 65 minutes; let cool on wire rack.
- In small microwave-safe bowl, combine apricot preserves and lemon juice. Microwave 30 seconds or until bubbling; mix to combine. Brush gently over entire tart; sprinkle with thyme to serve.
STOLLEN BREAD WREATH
- 1 cup currants
- 1/4 cup cognac
- 1 1/4 cups golden raisins
- 1/4 cup orange juice
- 5 1/2 cups all-purpose flour, plus more for dusting
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace
- 1/4 teaspoon freshly grated nutmeg
- 1 cup milk
- 10 tablespoons unsalted butter, plus 3 tablespoons, melted
- 1/4 cup warm water (about 110 degrees)
- 2 packages active dry yeast (5 teaspoons)
- 3 large eggs, lightly beaten
- Grated zest of 2 oranges
- Grated zest of 1 lemon
- 3/4 cup chopped citron
- 1/4 cup chopped dried apricots
- 1 1/4 cups blanched almonds, coarsely chopped
- Confectioners' sugar, for dusting
- In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
- Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.
- Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
- Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover wit a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
- Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
- Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
- Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool. Dust with confectioners' sugar before serving.
I don’t like currants, so I added red and green glace cherries instead. This was easy to make and very tasty.