I wish I were baking up a storm.
But no, I’m putting it off. Just not feeling the baking love yet this month. I haven’t even made a loaf of bread in weeks. What’s up with that?
Normally I’d have whipped out a few batches of Russian Tea Cakes and eaten half of them myself by now. And I’d be contemplating making another batch or two to share with friends and neighbors.
Why the hiccup in my usual plans?
I have a formidable list of treats I like to make this time of year. Here it is in no particular random order:
- Russian Tea Cakes
- Six Week Muffins
- Christmas Pudding
New this year Olympic Cremes, a childhood favorite. If they turn out okay I’ll post the recipe. I can almost taste them just remembering how Mom would carmelize sugar and then add the other simple ingredients then shape the mixture into balls of delight. Sugary, crispy, melt in your mouth confections unlike anything I’ve ever tasted for sale in a store or on a plate of gifted goodies.
The Baklava is a middle eastern delight I learned to bake in the Paleocene era, from the original Greek dinosaurs Lambda Iota Tau Eateosaurus Rucus. Takes hours of painstaking work and pounds and pounds of butter and this decadent amount of honey, spices and nuts. But, it’s worth every aching muscle in my tired feet and back when it finally cools after eight hours. Those diamond-shaped delicacies bring joy to even the most grinchy soul.
The Toffee gets made multiple times over several weeks because we here at Casa de la Tilby inhale it like oxygen. Oh the butter and chocolate state of nirvana that one achieves! Words fail me.
Christmas Pudding graced my husband’s table as a wee lad. It took me years to embrace this unusual, I’m guessing British, dessert. The smell of all the spices steaming into the air over hours of bubbling on the stove top adds to the charm of this recipe. The best part about Christmas Pudding lies in its carmel sauce that I prefer to drown my small bowl of rich cake-like succulence in. I’m licking my spoon in my mind as I write.
You should drop by for a taste or two. Anytime would be fine, if I ever get around to starting this process. That thought might motivate me to start the process sooner.
I don’t need to waste my words describing fudge or carmel as everyone has their own favorite twist on both. I’ve thought of forgoing the fudge this year to make next years batch seem all the more precious, but I might get in trouble. Maybe just half a batch and call it good.
How can I describe Divinity if you’ve never eaten any? Marshmallow cream training for a marathon. That doesn’t do it justice though. Divine Food of the Gods. Manna. Fluffy taste bud heaven. Here’s a visual I always think of when I say Divinity: the album cover to Herb Albert’s Whipped Cream and Other Delights. (Not exactly a G-rated piece of art, so don’t click if you’re a sensitive soul. Great music though!) I digress. Find some divinity or make some Divinity. Then, partake. You’ll thank me.
MSH prefers it with Walnuts. I don’t. I win since I’m the cook.
He gets nuts in nearly every other thing I bake this time of year, so don’t feel sorry for the man. Carmel and Divinity, no nuts. Everything else, nuts.
But that’s normal, not exclusive to this holiday season.
Snowdrops are a recent addition to the repertoire. Okay, not that recent now that I think of how long ago we lived in Oklahoma, where I got the recipe. It wasn’t an original Tilby or Mitchell family recipe. It’s the easiest one I make and surprisingly satisfying. Imagine Rice Krispy treats but replace the melted sticky marshmallow with melted white chocolate, add peanuts, mini marshmallows left whole and unmelted, and a touch of Capn Crunch Peanut Butter cereal. That’s it. Weird, but truly delicious.
Great, just as I suspected I’ve made myself hungry for Christmas baking. I should jump on that motivational train before it departs the station.
What do you bake for the holidays? Anything unusual? Fun? Weird? I’d love to hear about it. Maybe I’ll forsake one of my standards and try one of yours.
(Lest anyone feel slightly, I used to do sugar cookies with frosting and sprinkles, but they had to take a sabbatical to make room for everything else.)
Include links to recipes and I’ll be your friend forever.
Now, where’s the sugar?