The Christmas Cradle (28 page)

I love to cook as much as Miriam does, and I love to share recipes for the food that's served in my stories! The cold, snowy holidays inspire us to make special treats and dishes, and I've included some favorite quick breads and cookies Lena bakes in THE CHRISTMAS CRADLE. Some of these recipes come from Amish and Mennonite sources, and some have been longtime favorites in my family.

 

I've also posted these recipes on my website,
www.CharlotteHubbard.com
. If you don't see the recipe you want, please email me via my website to request it—you can ask for bookmarks, too, and you can sign up for my newsletter at the bottom of my home page.

 

Want more how-to about roasting whole hogs and the type of grilling Josiah does in this story? You'll find great tips at
www.porkbeinspired.com
or in other books dedicated to grilling. The details of preparing the cookers, rubs, etc. take up more room than I can spare here!

~
Charlotte

I recall seeing these high, rounded yeast biscuits called “angel buns” years ago, and I took the liberty of adding some sunflower seeds and golden raisins just for fun. If you prefer a fluffy light biscuit without the chewies and crunchies, simply omit them. These are great for any meal of the day, with anything you're serving—and they freeze well, too.

Preheat the oven to 400° and spray a large cookie sheet or jelly roll pan with nonstick coating.

 

Dissolve the yeast in water that feels warm but not hot. Cream the butter and sugar, and mix in the buttermilk, baking soda, and the yeast mixture. Stir in the flour, salt, and baking powder until the dry ingredients are incorporated, to make a sticky, elastic dough. Stir in the sunflower seeds and fruit. On a lightly floured surface, roll the dough about 1 inch thick and cut with a biscuit cutter or a drinking glass. No rising time is required. Bake 12–15 minutes until the tops start to brown (don't overbake!) Transfer to a rack or serve immediately. Makes 12–20 biscuits, depending on the size of your cutter.

 

 

 

Here's a quick bread that satisfies your craving for chocolate and features the extra chewiness of apple and walnut pieces. It makes a great breakfast bread, and you can warm it in the microwave—or spread it with cream cheese and your favorite jam to make a sandwich!

Preheat the oven to 350°. Spray or grease a 9” x 5” bread pan.

 

In a large mixing bowl, cream the butter and sugar, then add the eggs, vanilla extract, and the yogurt and mix well. Gradually mix in the flour, cocoa powder, and remaining dry ingredients. Stir in the apples, the ½ cup of walnuts, and chocolate chips. Spread the batter in the prepared pan. Mix the topping ingredients and sprinkle over the batter. Bake for 50–60 minutes, or until a toothpick stuck in the center comes out clean. Cool in the pan for 15 minutes and finish cooling the bread on a rack. Best if wrapped and served the following day. Freezes well.

 

 

 

Here's a moist twist on banana bread, with chunks of sweet dried apricot and the added nutrition of bran (but no one will accuse you of serving health food!) Like a lot of quick breads, this one tastes richer after it's been wrapped and stored for a day. I like to make breads like this ahead of the holidays and freeze them so I have special treats to serve visiting family and friends.

Preheat oven to 350°. Spray or grease a 9” x 5” bread pan.

 

In a large mixing bowl, cream the butter or margarine and sugar. Blend in the eggs, and then the mashed bananas and buttermilk or yogurt. Combine the flour, baking powder, baking soda, and salt and gradually mix into the batter. Stir in the bran, apricots, and walnuts. Pour into the prepared pan and bake for 55–60 minutes or until a toothpick stuck in the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack. Freezes well.

 

 

 

Here's a special quick bread loaded with colorful fruits, nuts, and chips. It's great for giving to friends or for enjoying on Christmas morning.

Preheat oven to 350°. Grease/spray two 8” x 4” loaf pans. Cream the butter and sugar, then beat in the eggs and vanilla. Combine the flour and baking soda and mix into the creamed mixture alternately with the bananas. Stir in the remaining ingredients.

 

Pour into the prepared pans and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from the pans to a wire rack to cool completely. Freezes well.

 

 

 

This slice-and-bake cookie is so easy and so colorful, it's a must-add to your Christmas cookie trays!

In a large mixing bowl, combine the butter and powdered sugar until creamy. Beat in the eggs and vanilla, then add the flour, baking powder, and salt and mix until blended. Stir in the gumdrops. Divide the dough into quarters. On a lightly floured surface, roll each quarter into an 8-inch log.

 

Sprinkle 2 T. of the colored sugar on a sheet of waxed paper. Roll one of the logs in the sugar until the outside is coated, and then wrap the log in the waxed paper. Repeat with the remaining dough logs and chill until firm (at least 8 hours, or up to 3 days).

 

Heat the oven to 350°. Cover cookie sheets with parchment paper. Carefully cut each log into ¼-inch slices with a sharp knife. Place slices 1 inch apart on the baking sheets (put most colorful side up!) and bake until set but not browned, about 8–10 minutes. Cool cookies for a minute before moving them to a rack. Makes about 6½ dozen. Freezes well.

 

 

 

Not a fan of fruitcake? These bars are so chewy and chocolaty, you'll forget all those jokes about using fruitcake as a doorstop—and because you frost and decorate them right out of the oven, you can make classy-looking cookies without much fuss.