‘Tis the season for holiday baking – it’s better with butter

(ARA) – When it comes to whipping up holiday treats, butter is definitely better. You’re gearing up for the season and will be spending lots of quality time with the herd. Spend time with your own family in the kitchen this holiday season and bake up special memories.

Found in almost every pantry, butter’s unique flavor, melting and cooking properties make it a great ingredient for cake and cookie recipes, frostings, candies and more.

Butter has been used for cooking for centuries – according to legend, it originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step. As you begin to break out the baking sheets and cookie cutters for the holiday season, here are some tips to ensure your goodies look and taste fabulous straight from the oven:

Baking with butter tips from California happy cows Janice and Diane:

* Most baking recipes call for unsalted butter (also referred to as sweet butter). However, salted and unsalted butter can be substituted for each other if necessary.

* It’s best to use unsalted butter when baking – you will have more control over the flavor since the amount of salt in salted butter varies among brands.

* Many recipes call for a greased pan. Rubbing a stick of butter along the sides and bottom of your baking dish or baking sheet will ensure nothing sticks during removal.

* Read recipes carefully to know what temperature the butter should be for baking. Some recipes call for softened butter or melted butter, while recipes for dough usually call for cold or hard butter for a flakier texture.

* Use only sticks of butter when baking to ensure even measurements. Measuring is easy using the printed measurement on the wrapper:

1/4 pound = 1 stick = 1/2 cup
1 pound = 4 sticks = 2 cups

* Some butter packaging is stamped with a “best used by” date, intended to tell how long the product will be at top eating quality. It can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.

Did you know that California produces more butter than any other state in the U.S. and exported 555 million pounds in 2008? Look for the Real California Milk seal on packages of butter, which certifies it’s made exclusively with milk produced on California dairy farms.

Cupcakes are one of our favorite treats, and a popular baking trend that has inspired both pastry chefs and home bakers alike. Here is a perfect recipe featuring traditional flavors that everyone is sure to love.

Gingerbread Cupcakes
Yield: 12 cupcakes

Ingredients:
For cupcakes:
1/2 cup molasses
3/4 cup very hot water
1/2 teaspoon baking soda
4 tablespoons unsalted California butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder

For frosting:
8 ounces cream cheese, room temperature
2 tablespoons unsalted California butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
12 small gingerbread-man cookies

Directions:
Cupcakes:
Preheat oven to 350 F. Grease and flour insides of 12 muffin cups or insert paper liners. Mix molasses, hot water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, cream butter and brown sugar until fluffy. Beat in egg. In a large bowl, sift together salt, ginger, cinnamon, flour and baking powder. In three additions, alternately add dry ingredients and molasses mixture to butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove the cupcakes from the pans. Cool completely before frosting

Frosting:
With an electric mixer, beat cream cheese until smooth. Add butter, sugar and vanilla extract. Beat until smooth. If cream cheese is very soft, refrigerate for 30 minutes. With a piping bag, swirl cream cheese frosting on top of each cupcake. (You can also frost them with a table knife or small spatula.) Place a gingerbread-man cookie on top of frosting or wedge the cookie into each cupcake.

For more recipes, visit www.realcaliforniamilk.com.

Courtesy of ARAcontent

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This red tea panna cotta is a light and creamy dessert that’s sure to delight and impress over the holidays and throughout the year.

Make your party memorable with this light, tea-infused dessert that will wow your guests.

Quick tip: Use an iced tea made from real tea leaves so you’re getting those natural tea antioxidants. Antioxidants are a factor in the maintenance of good health.

1/4 cup berry-flavoured red iced tea

(for gelatine mixture)

3 1/2 tsp gelatine powder

3 1/4 cups 18% cream

3/4 cup icing sugar

1/3 cup berry-flavoured red iced tea

(for cream mixture)

1/4 cup berry-flavoured red iced tea

1/2 pint of fresh raspberries

2 tsp sugars

1. Place 1/4 cup of red tea in a small bowl, and sprinkle with gelatin powder. Set aside for 5 minutes.

2. Heat the cream, icing sugar and remaining red tea in a medium saucepan over medium-low heat until warm. Stir 1/4 cup of warm mixture into the softened gelatin, then add back into the saucepan. Gently warm the mixture for 4 minutes stirring occasionally.

3. Lightly oil eight 1/2 cup moulds. Pour mixture into moulds and refrigerate for 6 hours or overnight.

4. Wash and dry the raspberries and place in a small bowl.

5. Dissolve the sugar in the tea and add to raspberries.

6. Top panna cottas with raspberries when ready to serve.

Serves 8

More tea infused recipe ideas are available online at www.mynestea.ca.

www.newscanada.com

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Dried apricots, cherries and raisins simmered in wine and combined with oatmeal bread and pecans.

Prep Time: 40 minutes

Total Time: 4 1/2 hours (approximately)

10 diced, oatmeal bread slices

1 cup 250 mL white wine

1 large Granny Smith apple

1/2 cup 125 mL chopped, dried apricots

1/2 cup 125 mL golden raisins

2 tbsp 30 mL butter

1 cup 250 mL chopped onion

1 cup 250 mL chopped celery

1/2 cup 125 mL chopped, toasted pecans

1/2 tsp 3 mL salt

1/4 tsp 1 mL coarse black pepper

1 1/2 cups 375 mL chicken broth

1 Butterball Turkey (15 lb/6.8 kg)

Directions:

1. Preheat oven to 325°F/165°C. Spread bread on bottom of shallow baking pan. Bake until browned (20-30 min) stirring occasionally.

2. Place wine, apples, apricots, cherries and raisins in a saucepan. Bring to a boil on high heat. Reduce heat and simmer for 5 min until wine is absorbed. Remove from heat and cool slightly.

3. Melt butter in large skillet. Add onion and celery. Cook and stir for 8 min until tender. Remove from heat.

4. Add fruit mixture, pecans, salt and pepper to skillet and stir.

5. Place mixture in large bowl and add bread and broth.

6. Prepare turkey as per package directions.

7. Place turkey, breast side up, on a flat rack in a shallow baking pan.

8. Fill neck and body cavities with stuffing. Rub turkey with vegetable oil. Place a small piece of foil over skin of neck cavity and over exposed stuffing.

9. Roast for about 4 1/2 hours, or until thermometer reaches a minimum 165°F/75°C in the center of the stuffing and 180°F / 83°C deep in the thigh. Note: Cover lightly with foil after 2 1/2 hours to prevent over cooking the breast.

10. Let turkey stand for 15 minutes before removing stuffing and carving.

Recipe from the Butterball Kitchen   www.butterball.ca

- News Canada

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Serves – 6-8

1.89 L Irresistibles Cranberry juice blend (not cocktail)

6 cinnamon sticks, broken in half

1/2 tsp (2 mL) each of whole allspice and cloves

1 orange, washed and sliced thinly

Pour the juice into a medium non reactive pot (not metal). Add the spices, bring to the boil, reduce heat to low, cover and let simmer for at least 30 minutes up to 2 hours. Serve in mugs. Tip: make it ahead of time, heat and then pour it into a crock-pot to serve all day.

Created by Metro Food Enthusiast Mairlyn Smith. Additional recipes and tips to help consumers create quick, healthy meals can be found at metro.ca.

- News Canada

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The vanilla in savory dishes like Creamy Vanilla Sweet Potatoes enhances the vegetables’ inherent flavors rather than concealing their flavors in sweeteners.

Pro chefs and casual cooks alike will soon create confections for the holiday season. The best-loved delicacies will have one of the world’s most popular flavors in common — vanilla, with its heady, aromatic taste combined with sweet, fruity and floral scents.

Americans consume about 1,200 tons of vanilla beans a year. Vanilla is exciting and comforting, sexy and simple all at the same time. But not all vanilla is the same, and it pays to know the different kinds before you begin your seasonal baking.

The flavor is extracted from vanilla beans which are grown in four locations around the world — Madagascar, Indonesia, Mexico and Tahiti.

Madagascar beans are creamy, sweet, smooth and mellow and work well in rich foods and in recipes that call for high heat, like cookies. Madagascar vanilla also works in ice cream and blends well with coffee and in chocolate recipes. Indonesian vanilla is typically a lower quality vanilla which has smoky, woody flavor notes and is often sold in supermarkets and warehouse clubs as just “Pure Vanilla Extract.”

Vanilla was discovered in Mexico, and Mexican beans are spicier and complement chocolate, cinnamon, cloves and other warm spices. Surprisingly, Mexican pure vanilla extract also smoothes out the heat and acidity of tomatoes and chili peppers, which are used in salsas and barbecue sauces. The U.S. Food and Drug Administration warns consumers to purchase only Mexican pure vanilla that is produced in the United States. Mexican-produced vanilla is often made with coumarin, a toxic substance banned in the U.S.

The fourth kind of bean, Tahitian vanilla, is more delicate and works best in cooler cooked foods like refrigerated and frozen desserts, fruit pies and sauces, smoothies and shakes. Tahitian pure vanilla is known for its aromatic, cherry-like flavor and decorates fruit recipes splendidly.

Confectioners, bakers, chefs of fine restaurants and home cooks make sure they have vanilla like Nielsen-Massey Vanillas on hand to perfect their holiday baking. Nielsen-Massey Vanillas Inc. is known as the producer of the finest vanilla because it uses an exclusive cold extraction process, which slowly draws out the delicate and distinctive flavors of the vanilla beans.

One way to expand your holiday recipe list this year is to use vanilla in savory dishes like Creamy Vanilla Sweet Potatoes, in addition to cakes and cookies. Vanilla helps to enhance the inherent flavors of sweet potatoes, rather than concealing their flavor in sweeteners.

Creamy Vanilla Sweet Potatoes

Serves six

Ingredients:
4 medium sweet potatoes
canola oil
2 ounces cream cheese, softened
1/2 cup butter softened
1/4 cup real maple syrup
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon salt
1/4 teaspoon pepper
5 strips bacon, crisp-cooked and crumbled

Directions:
Preheat oven to 400 degrees. Wash sweet potatoes and lightly coat skins with canola oil. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet. Bake for one hour or until fork-tender.

Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins. Beat at medium speed for one minute using an electric mixer. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.

Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet. Bake in a preheated 375 F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.

Courtesy of ARA content

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This is the last time President Bush and the First Lady will be celebrating the holiday season in the White House, and HGTV will be there to show how they are celebrating the holiday season before exiting the premises so the new tenants can move in.

“White House Christmas 2008,” HGTV’s new TV special, premiers on December 17 at 9 pm ET/PT, giving viewers one final “backstage pass” to the festivities of how the First Family celebrates the holiday season.

Hosted by Sabrina Soto (HGTV’s “Get It Sold” ), this HGTV special spotlights the creation of this year’s decorations, including the yards and yards of garland, hundreds of wreaths and nearly two dozen trees that will be decorated and put on display for the thousands of visitors expected to pass through the White House this holiday season.

Show highlights include:

· First Lady Laura Bush will explain the selection of this year’s patriotic holiday theme: “A Red, White &Blue Christmas”;
· Executive Pastry Chef will talk about his towering gingerbread house creation — a mouthwatering replica of the White House’s North Portico–made with more than 350 pounds of white chocolate and 125 pounds of gingerbread (officials estimate the house to weigh about 500 pounds total!);
· The Blue Room Christmas Tree will be on display, adorned with 369 hand-decorated ornaments from artists around the country; and
· Interviews with Chief Florist, along with various electricians, plumbers, and volunteers along the way who make it all happen.

For more information, click here.

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Ice Cream Snowmen

Invite a snowman to the dinner table

The kids will squeal with delight when you surprise them with these edible creations.

Ice Cream Snowmen

4 medium scoops Breyers Chocolate Chip Ice Cream (or your favourite flavour)

8 small scoops Breyers Chocolate Chip Ice Cream (or your favourite flavour)

2 cups shredded or flaked coconut

mini semi-sweet chocolate chips

8 chocolate-dipped candy sticks

4 kiwi slices

4 strawberry halves

Roll ice cream scoops in coconut to coat completely. For each snowman, stack 1 medium and 2 small scoops. Decorate face with chocolate chips. Use colored end of candy stick for nose. Use remainder of candy stick for arms. Place snowmen in freezer to firm up, if necessary.

Place snowmen on dessert plates with rims. Top each with kiwi slice and strawberry half for hat. Scatter remaining coconut on plate for snow. Serve immediately. Serves 4.

Visit www.homebasics.ca for many more surprising and fun ice creations.

- News Canada

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HGTV’s “Home For The Holidays” is a new one-hour holiday special premiering on Sunday, November 30, at 8 p.m. ET/PT on HGTV.

Here’s what the show has in store for viewers:

· Monica Pedersen (from HGTV’s “Designed to Sell” series) has been building and decorating gingerbread houses with her mom since she was a little girl in Chicago and this year, she creates a one-of-a-kind edible architectural masterpiece that looks like the charming English Tudor inn that her husband’s family runs nearby and where she and her family spend almost every Christmas Eve. This themed gingerbread house has Kit-Kats as logs, red and green Gummy wreaths and English toffee as siding on the house.

· Lisa LaPorta (“Designed to Sell”) surprises her mom with a winter wonderland–in Los Angeles–complete with 15 tons of snow and 10,000 lights strung on the lawn and house – they’re both from Chicago, so both haven’t seen snow in years. Lisa dupes her mom into leaving the house and then completely transforms the exterior in a heart-pumping race against the clock. The results are dazzling.

· Steve Watson (“Don’t Sweat It”) and his girlfriend go on a high-octane motorcycle hunt through the woods in Pasadena, where they hunt for the perfect pine (which they chop down and then plant two new trees in its place). He then hosts a tree-trimming party where his guests bring in ornaments to help deck his house.

· Vern Yip (“Deserving Design”), pictured above, really goes all-out every year, decking the halls of his elegant Atlanta home with two huge Christmas trees in a red, silver, clear and white color scheme and entertaining for eight close friends by creating an incredibly lovely dining room tablescape, complete with centerpiece created from simple square glass vases filled with luscious red cranberries, winter roses and winterberries — and unique personalized placemat tags. The unique and tasteful furniture and accessories and cohesive design plan will make Vern’s house the envy of viewers, but also show them how to achieve these looks themselves.

· Angelo Surmelis (“Rate My Space”) hosts his annual Cookie Exchange party, where he has 100 guests bringing in 12 cookies each and taking 12 cookies home.

· Eric Stromer (“Over Your Head”) gets a little help from his adorable young kids in building a Swedish tradition, a unique three-tiered miniature carousel powered by candles — a tradition passed on from generation to generation. Lots of laughs ensue when the family also jams to some rockin’ Christmas carols, with Eric on guitar and vocals, accompanied by his son banging on the drum kit.

· Kim Myles (“Myles of Style”) keeps a lifelong tradition of checking out fabulous holiday displays with her husband by strapping a homemade holiday wreath to the grill of the car and hopping into a convertible to drive around LA’s famed Candy Cane Lane, an eight-block stretch of Woodland Hills, where dozens of families go all-out on Christmas with hundreds of thousands of lights and decorations.

The fun continues here where people can upload and rate holiday decorations, as well as articles, photo galleries and video from the special.

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Ontario Veal Asparagus Bundles

For a great appetizer that can be prepared in advance and quickly cooked just before guests arrive, try making these delicious Ontario Veal Asparagus Bundles. Salty prosciutto, nutty Asiago cheese and succulent Homegrown Ontario veal scaloppini combine to make an appetizer wonderful for entertaining this holiday season. For more holiday recipe ideas, visit homegrownontario.ca.

Ontario Veal Asparagus Bundles

1 lb  Homegrown Ontario veal scaloppini (approximately 4 pieces) 500 g

4  asparagus spears, blanched     4

1/2 cup  grated Asiago cheese      125 mL

1/2 tsp  freshly ground pepper      2 mL

4  thin slices, Homegrown Ontario prosciutto or Serrano ham 4

24  small sage leaves      24

Arrange one slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you. Sprinkle with 2 tbsp (30 mL) of the Asiago cheese and sprinkle with one quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal, arranging six small sage leaves in between the prosciutto and veal; secure with six toothpicks at regular intervals. Repeat process with remaining pieces of veal and ingredients.

Heat grill to medium and grease. Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted; about 3 minutes per side. Let sit 5 minutes. Slice each roll into 6 pieces.

Makes 24 pieces.

Per serving: 23.7 calories, 4.7 g protein, 0.1 g carbohydrates, 0.1 g dietary fibre, 72.8 mg sodium, 0.4 g fat, 0.1 g polyunsaturated fatty acids, 0.2 g saturated fatty acids, 12.1 mg cholesterol

Source: Homegrown Ontario (www.homegrownontario.ca)

- News Canada

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"Mull to be merry. Mulling a beverage simply means heating and spicing it."

Hand off a hot beverage — to dinner guests, neighbors who drop by or kids during story time — and you instantly warm both tummies and hearts. Make sure you treat yourself too; wrapping your hands around a warm mug in the midst of a cold day can help you unwind!

Traditional favorites include hot cider, cocoa, teas and coffees — all so good there’s no need to look for replacements. But by adding just a few of the right spices, you can transform these everyday winter drinks into extraordinary festive fare.

Tips for Spicing Up a Variety of Hot Drinks

* Mull to be merry. Mulling a beverage simply means heating and spicing it. Sometimes sweeteners and/or other beverages are added, too. Mulled apple juice or cider is classic, but why not mull other favorites, like cherry, raspberry, white grape and cranberry juices, as well as red and white wines? Just be careful not to boil the wine or you’ll ruin the taste and evaporate the alcohol. Good mulling spices include allspice, cinnamon, cloves, fenugreek, ginger, lemon peel, nutmeg, orange peel and star anise. Have fun experimenting — or streamline your routine by stocking up on a mulling spice mix, like Simply Organic Mulling Spice or Frontier Cider Mate.

* Give the crock a workout. Fill your crock pot with an aromatic and warm spiced beverage and keep it on low throughout the day. You’ll have a ready-to-serve treat at any time, and your home will be scented, too.

* Make an impression with homemade gifts. For simple but lovely homemade gifting, combine the dry ingredients for a special hot drink in a small jar or canister and tie with a festive ribbon. Punch a hole in a recipe card with mixing directions and attach to the ribbon. For even easier gifting, simply place a package of beverage mix — like those mulling spices — in a festive mug and tie with a ribbon. Or choose a special tea and deliver it in a pretty cup and saucer.

* Stock up on cinnamon sticks. Indispensable for mulling, cinnamon sticks also spruce up hot party drinks when used as swizzlers.

* Spruce up your black teas. Add cinnamon sticks, orange peel and/or lemon peel to any black tea. Sweeten, if you like, with honey or brown sugar. To richen the flavor even further, add a tablespoon or two of cognac.

* Enliven green teas with crystallized ginger and sliced fruit (like pears).

* Think ethnic. For Spanish flair, add black pepper and chilies or cinnamon to hot chocolate. For French influence, thicken cocoas with cornstarch or arrowroot and stir in some Grand Marnier and vanilla extract. Top with a pinch of freshly ground nutmeg.

* For a mocha drink, simply use strongly brewed coffee in place of some of the liquid in your favorite hot cocoa recipe.

* Add quality flavorings or extracts for an instant flavor boost. Frontier offers every option from almond to walnut for any hot beverage — including milk, cocoa, tea and coffee.

Here’s the recipe for a deliciously rich toddy that adds delight to any gathering:

Visions of Sugarplums Toddy
Ingredients:
4 cups milk, divided in half (dairy, rice, or soy)
2 Tbsp. honey
1/8 tsp. cardamom powder
4 oz. white baking chocolate, chopped
1 tsp. vanilla extract
1/4 tsp. nutmeg powder
4 6-inch cinnamon sticks

Directions: Warm 2 cups of the milk, honey, cardamom, and baking chocolate in a saucepan until chocolate is melted. Add remaining milk and heat until warm. Stir in vanilla. Pour into cups, sprinkle with nutmeg and add cinnamon stick stirrers. Substitute almond extract (or another flavoring, like peppermint extract) for the vanilla now and then. At a toddler’s tuck-in time, serve without the chocolate to induce slumber. Makes about 4 servings.

For more tips and recipes for hot drinks — and an online source of ingredients like mulling spices, cocoa, cinnamon sticks and spices — visit www.frontiercoop.com/hotdrinks.

Courtesy of ARAcontent

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