Oh, the holidays are coming. Mostly, they stress me out, but I like the making of the presents and the baking of the things. Recipes I don’t dare make any other time of year because I’d blow up like Violet in Charlie and the Chocolate Factory if I did.
Things such as fruitcake — the kind people love because you douse it with rum once a week — has to be started this month.
When the kids were little, we would make a gingerbread house that they could take to Cornerstone Cooperative Preschool for the Christmas party and break it apart and eat it.
I took a class from Sacramento County parks and recreation that was just Christmas cookie recipes. Got lots of good ones there — little sesame thins, which are about as addictive as sables, and one of those early versions of death-by-chocolate cookies that were more brownie or candy than cookie.
We always make cinnamon rolls for Christmas morning.
Those little guys were really tender the years Mark was able to score two 50 pound bags of Peter Pan flour. The bags were damaged in a delivery he was making. The flour was fine.
Oh, I loved that flour. We became baking fiends. Scones, biscuits, artisan-style breads, homemade pizza. As the bags emptied, I begged Mark to ask them next time he was trucking for Morrison (he drove a regional run for JB Hunt) to ask them where to get it. They said those big bags only went to restaurants and bakers. They couldn’t sell him any.
I know I should be able to find the little bags of Peter Pan in the stores, but I never see them. I buy King Arthur, which is good, too, and Albertsons “O” Organic.
I’ll go on the hunt again, but it’s going to be another Christmas without Peter Pan.
Good thing Sam’s favorite cookie doesn’t need flour. This one came from the Sacramento class. It’s called Unbelievable Cookies
1 c. crunchy peanut butter
1 c. sugar
1 c. chocolate chips.
Mix peanut butter, sugar and egg in a bowl. Stir in chips. Shape in balls and bake at 325 for 10 minutes. Do not over bake.