How you doin’? A couple of years ago we were asked to create a line of holiday gingerbread houses. We researched gingerbread houses, people and even Old Saint Nick himself to their origins. We learned the history and found quite a few good recipes as well. This is the recipe we went with.
 
Gingerbread cookies should not be just for the holiday… they’re great to munch on all-year ‘round. Unfrosted gingerbread cookies can even be crushed and used for cookie crumb crusts for special cheesecakes.
 
The first documented commercial trade of gingerbread “biscuits” in England dates back to the 17th century, where they were sold in monasteries, pharmacies, and town square farmers' markets. In England, gingerbread was thought to have medicinal properties. They were kind of a rough crude cookie… nothing that would be acceptable in today’s market.
 
In the 16th century, the English had replaced the breadcrumbs with fine-milled flour, and added eggs and sweeteners, resulting in a lighter, tastier cookie. The first gingerbread “man” is credited to Queen Elizabeth I, who surprised visiting dignitaries by presenting them with gingerbread men baked and decorated in their own likeness. Then she would bite their heads off—only kidding.  Just checking to see if you’re paying attention.
 
In the story The Gingerbread Man, he springs out of the oven alive and is transformed from a piece of gingerbread to a live, gingerbread man. Thus, an inanimate object springs to life, signaling the desire the woman has for a child. Aww… isn’t that cute?
 
Moving right along… Gingerbread Houses originated in Germany during the 16th century. The elaborate cookie-walled houses, decorated with foil in addition to gold leaf, became associated with Christmas tradition. It is unclear whether gingerbread houses were a result of the popular fairy tale, or vice versa.
 
Gingerbread houses are quite edible, and absolutely delicious. You have to eat it, because it will turn moldy and lose its flavor the older it gets. That is, unless you're participating in a contest, in which case eating the house would be ill-advised until you receive your prize!
 
Prep time:  20 minutes
Chill time:  3 hours
Bake time:  10 to 12 minutes
Decorating time:  allow 30 to 60 minutes
Yield: 2 dozen cookies
 
For the cookies
2 1/2 cups all-purpose flour, sifted
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light molasses (room temperature)
1/2 teaspoon baking soda
1/4 cup hot water
 
For the icing
2 cups powdered sugar
6 to 7 tablespoons heavy cream or milk
Food coloring of your choice
 
To bake the cookies

1. In a medium-sized bowl, sift together the flour, ginger and salt; set aside. 
2. Melt the butter in a large saucepan over low heat.  Remove from heat and stir in the sugar, then the molasses. 
3. In a cup, dissolve the baking soda in the hot water. 
4. In alternating steps add the flour mixture and dissolved baking soda to the molasses mixture; begin with the flour and end with the baking soda. 
5. When a medium-firm dough has formed, (one that feels firm to the touch and yet rolls out easily), cover and refrigerate until well chilled, about 3 hours.
6. Preheat oven to 350⁰F and grease your cookie sheets.
7. Remove the chilled dough from the refrigerator and turn onto a floured surface.  Using a small portion at a time, roll out the dough to 1/8-inch thickness. 
8. Cut out the dough with a cookie cutter.
9. Place the cookies about 2 inches apart on a greased cookie sheet. 
10. Bake the cookies until lightly browned, about 10 to 12 minutes.
11. Remove the cookies from the oven and let them cool for about 3 minutes on the cookie sheet.  Then lift them onto wire racks to finish cooling.

To make the frosting

1. Add the cream or milk, a little at a time, to powdered sugar to make a good spreading consistency. 
2. Divide the frosting into separate dishes and tint with food coloring in the colors you want to decorate with.
3. When the cookies are thoroughly cooled, spoon the frosting into pastry bags fitted with a small nozzle and pipe on eyes, boots, suits, and hair.
4. Let the frosting harden completely before storage. 
5. Store the cookies in an airtight container until ready to devour.

ChefSecret:  Handle the dough as little as possible and work quickly so the warmth of your hands doesn't soften it too much. 

Special Note:  If making Mr. or Mrs. Claus gingerbread cookies, the colors will be red and black for suits, hats and eyes. Leave majority of frosting white for beards, hair and fur.

Quip of the Day:  “Kids would be a lot cooler if every time they shouted “MOM,” it was followed by, “You’re Awesome,” “Thanks for keeping me well-fed,” or “Thanks for keeping me alive!” Just kind of dreaming, I guess.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #GingerbreadPeople #GingerbreadMan #ChristmasCookies #SantasCookies #DecoraredCookies #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
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How you doin’? It’s only just 14 days until Christmas when Santa attempts to slip down the chimney. What kind of cookies are you going to bake for the fat man in the red suit? He just loves his cookies! I always try to honor the occasion with German Springerle cookies which can be traced back to at least the 14th century.
 
Springerle cookies originated in the German province of Swabia. The name springerle may refer to the cookies springing up (rising) in the oven or to a leaping horse, which was a popular mold design. These cookies were originally made to honor Church Holy Days but are now most associated with the Christmas season.
 
Springerle cookies are traditionally leavened with hartshorn (baker's ammonia) and flavored with anise or lemon. Today we use baking powder to get the rise.  Springerle cookies are traditionally stamped with wooden molds but can also be stamped with carved rolling pins. Some of the earliest molds depict Bible stories, while later molds include scenes of everyday life, seasonal motifs, people and animals.

The Springerle dough is made, refrigerated overnight, rolled out, molded and cut, transferred to a cookie sheet, and left to dry overnight. The cookies are then baked at a low temperature. Springerle cookies make a perfect gift around the holidays or to hang on a Christmas tree. They are also hard and pale-colored, making them perfect for decorating and dunking in coffee.
 
Here's my traditional Springerle cookie recipe for making those amazing Christmas cookies that everyone raves about. These German cookies are crispy on the outside and somewhat chewy in the center with a light delicate anise flavor.
 
Ingredients 
4 large eggs
1 pound sifted confectioners' sugar
8 cups all-purpose flour, sifted twice
2 teaspoons baking powder
 
Directions

1. Beat the eggs in a medium bowl until foamy.
2. Mix in the eggs with the sugar in a large bowl and beat well.
3. Measure 8 cups of flour and add the baking powder. Sift the mixture twice.
4. Add enough flour mixture until you have a stiff yet smooth dough.
5. On a floured surface, roll out pieces of dough, about a half inch thick.
6. Lightly flour the mold and then press mold on the dough to make a good impression, lift the mold from the dough; carefully cut out cookies using a sharp knife or pastry cutter,
7. Brush excess flour off cookies with a dry pastry brush, and let set uncovered on a floured wooden board such as a bread board at room temperature until the next day.
8. The next day, grease a cookie sheet pan (or cover with parchment paper).
9. Lightly sprinkle some roasted anise seeds over the baking sheet in which the cookies will be baked.
10. Lightly moisten bottom of cookies by gently pressing cookie down on a damp kitchen towel; lay cookies an inch apart on the anise seeds and bake in a slow to moderate oven (300°F) to a light tan color.
11. The bottoms of the cookies will be a light brown with little bumps or "feet" while the tops will be pale when done.
12. Cool on a wire rack until hard.
13. You can store cookies in a sealed container for several weeks before eating.

ChefSecret:  Depending on the type of cookie mold used, this traditional Springerle cookie recipe will usually make six impressions or cookies 1-1/2 inches square, leaving the embossed design, or impression of a small figure or flower on top of the cookie surface when the dough is pressed on the form. Mold impressions are easier to make if the dough is chilled beforehand. Once formed, place the cookies on a lightly floured baking sheet overnight at room temperature. Drying the dough overnight will preserve the delicate detail of the mold's impression during baking, leaving a good imprint. Anise tends to be the traditional flavor enjoyed, but it's not the preferred flavoring for anyone who's not fond of licorice. Lemon, orange, almond, raspberry and rum are among other flavors used.

Quip of the Day:  I tried to start an online bakery, but I accidentally deleted all my cookies.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #SpringerleCookies #GermanChristmasCookies #SantasCookies #StampedCookies #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? While spring and summer may be “corn season,” I welcome a serving of creamed corn on my plate any time of the year. During the holidays, there’s nothing better than sweet corn simmered with butter and cream.
 
This creamed corn recipe puts the flavor of corn at the forefront. In lieu of a flour-based roux for thickening (which can subdue the corn’s subtle sweetness), this recipe relies on the natural starches from the corn and the richness of dairy to bind this side dish. If you’ve only been served creamed corn from a can, it’s time to see how simple and comforting homemade creamed corn can be. Here’s how to do it.
 
Prep time:  10 minutes
Cook time:  10 minutes to 15 minutes
Yield:  2 to 4 servings
 
Ingredients
2 ears fresh corn, or 1 (10-ounce) bag frozen corn kernels
1/2 cup diced yellow onion
2 teaspoons finely chopped fresh chives
2 tablespoons unsalted butter
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream or half-and-half
 
Directions

1. Prepare the corn: If using fresh corn, shuck and cut the kernels from 3 ears; should be about 1-1/2 cups. Place the corn into a bowl.
2. Use the back of your knife to scrape against the cobs to release the corn juice and moisture into the bowl (also known as “milk”). If using frozen corn, place 10 ounces frozen corn kernels in a shallow bowl and let sit at room temperature to thaw, about 45 minutes.
3. Finely chop 1/2 small yellow onion (about 1/2 cup).
4. Finely chop the fresh chives until you have 2 teaspoons; set aside.
5. Melt 2 tablespoons unsalted butter in an 8-inch cast-iron or other medium skillet over medium-high heat.
6. Add the onion, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until light golden brown, about 2 minutes.
7. Add the corn kernels (and “corn milk”) and 1/2 cup heavy cream or half-and-half. Simmer until the corn is tender and the cream has reduced slightly, 2 to 4 minutes.
8. Taste and season with more kosher salt as needed.
9. Garnish the top with the chopped chives.

ChefSecret:  Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Quip of the Day:  You should never tell a secret in a field of corn because they have too many ears!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#SideDish #CreamedCorn #HomemadeCreamedCorn #HolidayRecipes #ChristmasDinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? If you’re telling me that you don’t like fruitcakes, then you’ve haven’t tried the homemade version. Here is my quick and easy recipe for Christmas Date-Nut Fruitcake! This sweet and nutty cake is perfect to share with family and friends at the table or packaged up as a holiday edible gift.
 
Our recipe follows the history of the Fruitcake from the good folks at Collins Street Bakery.
 
From its origins as a gift to the gods, the fruitcake has long been a treasured symbol of prosperity and abundance for cultures across time and throughout the world. This confectionary blend of candied fruits, nuts, honey and spices like cinnamon, nutmeg and cloves has a storied history that stretches back millennia, revealing a tale of cultural evolution and culinary adaptation. From ancient civilizations to contemporary holiday traditions, fruitcake’s journey is a fascinating narrative of taste, trade and transformation.
 
In the annals of culinary history, fruitcake stands out not merely as a confection but as a symbol of cultural evolution. Its story stretches back through the ages, weaving a narrative of ancient civilizations and their unique takes on this timeless treat. The earliest believed civilizations known for incorporating dried fruits and nuts into dense, long-lasting cakes, continuing through early modern history, and finishing in the present day.
 
In the fertile lands of ancient Mesopotamia, where the mighty Tigris and Euphrates rivers met, the Sumerians were the first to experiment with sweetened cakes. Around 3000 BCE, these early bakers discovered the art of combining dates, figs and nuts into dense, chewy cakes. These were no ordinary treats; they were crafted as offerings to the gods, meant to please deities who controlled the rivers, the rains and the harvests. The tradition continued through the rise of the Babylonians, who, by 1894 BCE, had perfected these desserts into a staple of religious rituals. They believed that the richness of the fruits and the sweetness of the batter could bring blessings to their communities, ensuring prosperity and protection from misfortune. These fruitcakes were not just food—they were a bridge between the earthly and the divine, enjoyed during celebrations that marked the seasons and honored the gods. 
 
In the heart of the Old Kingdom, Egyptians were creating their own version of what we now call fruitcake. Made with honey, figs and nuts, these cakes were as much a spiritual offering as they were a culinary delight. They believed these ingredients, harvested from the fertile Nile, were gifts from the gods. During grand feasts and important religious ceremonies, these cakes were offered to deities as symbols of fertility, renewal, and abundance. The tradition persisted through the Middle and New Kingdoms, with each era adding its own twist to the recipe. Even as Egypt fell to Roman rule around 30 BCE, the custom of making these sacred cakes remained a cherished part of their culture, a testament to their enduring spiritual significance.
 
In the bustling city-states of ancient Greece, around 800 BCE, the tradition of plakous was born. These sweet cakes, made from wheat, barley, honey and a variety of dried fruits like figs and raisins, were much more than a dessert. They were integral to celebrations, from weddings to religious festivals. The Greeks believed that the combination of fruits and honey symbolized prosperity and happiness, making these cakes perfect for occasions that marked new beginnings. The tradition of plakous continued through the Classical and Hellenistic periods, and even into the Byzantine era. These cakes were not only a treat for the living but were also offered to the gods, ensuring their favor in both life and death.
 
As the Roman Republic flourished around 753 BCE, the citizens of Rome developed a taste for a cake known as satura. This was no ordinary dessert; it was a rich, dense cake made with a blend of nuts, raisins and preserved fruits soaked in wine or honey. Satura was a favorite during the festival of Saturnalia, where Romans celebrated the end of the agricultural year with feasting and merriment. But the cake wasn’t reserved only for Saturnalia. It found its way into weddings, religious ceremonies, and even as gifts among friends. The Romans believed that these cakes, bursting with fruits and nuts, were symbols of good luck and abundance. As the Roman Empire expanded, so did the popularity of satura, which became a staple in celebrations across the empire. Even as Rome fell in 476 CE, the legacy of satura lived on, influencing the evolution of fruitcake for centuries to come.
 
Even in the bustling courts of ancient China, during the Shang Dynasty around 1600 BCE, sweet cakes made with dried fruits and nuts began to take shape. These early versions of fruitcake were enjoyed during the most important celebrations, such as the Chinese New Year and religious ceremonies. The Shang people believed that the combination of sweet and rich ingredients symbolized wealth, longevity and happiness—ideals that were central to their culture. As dynasties rose and fell, the tradition of making these cakes persisted, evolving through the Zhou and Han Dynasties. By the time of the Han Dynasty (206 BCE – 220 CE), these cakes had become a beloved part of Chinese festivities, enjoyed by emperors and commoners alike. Their enduring popularity speaks to the deep cultural significance of these ingredients, which were seen as more than just food—they were a way to ensure prosperity and celebrate life’s most important moments.
 
As Europe emerged from the chaos of the early Middle Ages, fruitcake began to take on new forms, particularly in England. By the 11th century, the Crusades had opened up trade routes to the East, bringing spices like cinnamon, nutmeg and cloves, as well as a plethora of dried fruits into Europe. These ingredients were rare and expensive, making their inclusion in cakes a symbol of wealth and status.
These cakes were often soaked in alcohol like ale or wine, which helped preserve them for long periods.
 
During the Renaissance, the fruitcake tradition flourished, particularly in Italy and Germany. In Italy, the panforte, a dense, chewy fruitcake, was already being made as early as the 13th century, but it gained widespread popularity during the Renaissance. Panforte, meaning "strong bread," was made with a mixture of honey, nuts, such as almonds and hazelnuts, and a variety of spices like black pepper, cinnamon, and cloves. Dried fruits such as figs, dates, and raisins were also included. This cake was not only a festive treat but also a valuable gift often exchanged during the Christmas season. Its long shelf life made it an ideal food for the wealthy merchant class, who appreciated its rich flavors and durability.
In Germany, the stollen emerged as a popular holiday fruitcake during the Renaissance. Originally a simple bread made during Lent, stollen evolved into a richer cake by the 15th century. The addition of ingredients like dried fruits, nuts, marzipan, icing sugar, and butter transformed stollen into a festive cake.
 
The 20th century saw the commercialization of fruitcake, particularly in the United States, where companies began making large quantities of fruitcakes for nationwide distribution. It was also around this time fruitcake became synonymous with Christmas, with many families ordering fruitcakes from their favorite bakeries as part of their holiday traditions. The long shelf life of fruitcake made it an ideal gift, and it was not uncommon for fruitcakes to be passed around between friends and family members during the holiday season.
 
However, by the mid-20th century, fruitcake began to suffer from a decline in popularity, particularly in the United States. The dense, heavy texture and the use of artificially colored candied fruits led to the perception of fruitcake as an outdated and undesirable gift. Despite this, fruitcake remained a beloved tradition in many households, particularly in the southern United States, where artisanal fruitcake bakers continued to produce high-quality cakes using traditional methods.
 
                                      Christmas Date-Nut Fruitcake Recipe
 
Prep time:  30 minutes
Bake time:  1 hour, 40 minutes
Yields: 1 loaf; 12 nutty servings
 
Ingredients
1 cup toasted pecans, coarsely chopped
1 cup toasted hazelnuts, coarsely chopped
1/2 toasted walnuts, coarsely chopped
1 pound chopped dates
1 cup halved candied cherries (green and red)
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1/4 cup brandy
 
Directions

1. Preheat an oven to 300⁰ F.
2. Line a 9 x 5-inch loaf pan with parchment paper.
3. In a large bowl, combine the nuts, dates and cherries.
4. In a separate bowl, combine together the flour, sugar, baking powder and salt.
5. Add flour mixture to the nut mixture until the fruit and nuts are well coated.
6. In a small bowl, beat the eggs until foamy, stir in vanilla.
7. Fold into nut mixture and mix well.
8. Pour into the prepared loaf pan.
9. Bake for 1 hour, 40 minutes or until a cake tester inserted in the center comes out clean.
10. Slowly pour the brandy over the warm cake to soak in.
11. Cool for 20 minutes before removing from the pan to a wire rack to cool completely.

ChefSecret:  You can add other candied fruit such as lemon and orange peel for a more complex flavor. I sometimes add a teaspoon of almond extract as well.

Quip of the Day:  Look at the world as a big fruitcake. It wouldn't be complete without a few nuts in it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Fruitcake #ChristmasFruitcake #DateNutFruitcake #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin?  My Fat Santa’s Down the Chimney Christmas Eve Cookies are sometimes called butterballs and are sometimes shaped into crescents like the moon. They're also delicious when made with pecans or hazelnuts instead of almonds, though I prefer the almonds.
 
This recipe has been handed down from generation to generation from a friend who grew up in Denmark. They are some of the best Christmas cookies I've ever had. These tender and crumbly treats, dusted with powdered sugar, melt in your mouth and deliver a nutty flavor, making them a universal favorite. And they are great for gifting, too!
The charm of these Christmas Cookies lies in their simplicity and tradition. Whether you’re celebrating a special occasion or just indulging in a mid-afternoon snack, these cookies are sure to win hearts, minds and satisfy palates.
Give Santa a choice… my Down the Chimney Christmas Eve Cookies are perfect on a cookie platter surrounded by other treats like easy almond biscotti, thumbprint cookies or dusted sugar cookies. I love to bake a good cookie plate to take to friends and neighbors and help feed Fat Santa.
 
Prep time:  45 minutes
Bake time:  15 minutes
Additional time:  15 minutes
Yield:  80 cookies
 
Ingredients 
1-1/2 cups unsalted butter, room temperature (I prefer Plugrà European-style butter)
3/4 cup confectioners' sugar
3/4 teaspoon salt
1-1/2 cups finely ground almonds
4-1/2 teaspoons pure vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling
 
Directions

• Preheat an oven to 325⁰ F.
• Place the butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 5 minutes.
• Mix in the ground almonds and vanilla.
• Blend in flour gradually until well-combined.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie.
• Place the dough balls 1-inch apart on ungreased cookie sheets.
• Bake in the preheated oven until just browned, 15 to 20 minutes.
• Let the cookies sit on the tray until slightly cooled, about 15 minutes.
• Roll the cookies in remaining confectioners' sugar.

ChefSecret:  Plugrà uses specially selected cream with just the right amount of butterfat to produce Premium Style Butter—perfect for baking. The butter is brought to the optimal temperature before churning and then chilled and packed to produce butter with the right balance of moisture and fat. You can see it in how well Plugrà  blends with all the other ingredients.

Quip of the Day:  Q. Why is Christmas like a day at the Office? A. Because you do all the work and the fat
guy in the red suit gets all the credit.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #ChristmasEveCookies #AlmondCookies #Santa #Plugra #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024