amaze magazine :: winter 2005
 

WHITNEY'S CURVY KITCHEN
with whitney dineen


I am beyond looking forward to the holidays this year as the husband and I have just moved into our dream home. Our house is not a thirteen bedroom mansion with an indoor outdoor swimming pool, fully equipped with live-in help and a personal shopper. In fact, in the land of Hollywood fabulousness, it would definitely be classified as humble, but our charming digs are exactly what my heart desires.  The house dates back to 1939 and has all the features that I find irresistible; original fixtures, red oak floors, mature trees, and enough seclusion to make me feel like I’m on a vacation.

While sitting in the living room the other night, I couldn’t help but wonder about all the Christmas’s and New Years that other families have enjoyed under the very same roof ; children eagerly waking their parents to open the bounty that Santa left under the tree, assorted friends stopping by for holiday cheer, kisses snatched under the mistletoe.

Of course as my mind conjures up these nostalgic images, I can’t help but wonder what these earlier inhabitants of my home were eating and drinking. It’s my guess that Christmas morning brought with it a warm sour cream and cinnamon coffee cake, topped with a brown sugar and pecan crumble. Perhaps the kisses were stolen in between sips of hot buttered rum, and when the friends came-a-calling, I can only guess that there were gingerbread cookies and truffles in the offering.

It just so happens that all of these delicious goodies are in my repertoire. The recipes are tried and true and have brought smiles to many faces and happy rumblings to many tummies. Happy Holidays to all of you and may your homes be full of cheer from the ages!

GINGERBREAD BOYS

Or girls, elves, houses, etc. These cookies are enormously festive and a must have for the holiday season.

Makes 1 ½ Dozen 8” Cookies:

1 ½ cups butter, softened

1 cup packed light brown sugar

2 eggs

6 cups flour

1 ½ tsp. salt

1 ½ tsp. baking powder

2 ½ tsp. ground ginger

2 ½ tsp. ground allspice

2 ½ tsp. ground cloves

2 ½ tsp. ground cinnamon

Frosting:

7 ½ cups powdered sugar

1 ¼ tsp. cream of tartar powdered

6 egg whites

Directions

1. In a large bowl, with mixer at medium speed, cream butter and brown sugar for 5 minutes.

2. Add molasses and eggs. Mix well.

3. Add salt, baking powder and spices. Mix well.

4. Beat in flour.

5. Form dough into 2 balls and wrap in plastic. Refrigerate for at least 4-6 hours.

6. Preheat oven to 350 degrees.

7. Line 2 cookie sheets with parchment paper or grease very lightly.

8. On a floured surface, roll out dough to ¼” thickness and cut out into festive shapes. Transfer to cookie sheets with a spatula. Keep unused dough in the refrigerator.

9. Bake 2 sheets at a time for 12-14 minutes until the edges are lightly browned. Switch racks ½ way through to insure even baking.

10. Gather dough scraps together and continue rolling and cutting your cookies.

11. When your cookies are done, make the frosting by putting all ingredients into a large bowl and mixing at low speed of the mixer until blended. Turn mixer up to high and mix until the frosting is stiff enough that when you draw a knife through it, a path remains. 

12. This is where the fun begins. Pour your decorative sugars and decorations onto dinner plates. I have anywhere between 8-12 plates going at once.

13. Fill a pastry bag or plastic zip-lock bag (with a small bit of the corner snipped off.) Ice all areas of the cookie that are going to be the same color. For instance if you’re decorating a tree, ice everything but the stump and press into the green sugar. Next ice the stump and press into chocolate jimmies. Now you will want to ice a garland and press into sugar color of your choice. Finally do this with ornaments of various colors.

*** Because these are a little time consuming, I like to make them right after Thanksgiving, and then store them in the freezer for whenever I need them. They freeze beautifully!

HOT BUTTERED RUM BATTER

1 lb. dark brown sugar

1 cup butter, softened

1 pint vanilla ice cream, slightly soft

1 tsp. cinnamon

1 tsp. allspice

1/2 tsp. nutmeg

cinnamon sticks, optional

1.  Mix all the ingredients together

2. Store batter in a covered container in the freezer.

3. To prepare each drink, put one heaping T. of ice cream batter and 1 1/2 oz. of high quality dark rum into each mug.

4. Fill mug with boiling water. Stir well.

5. Can be served with cinnamon stick, if desired.

***This is so nice to have on hand for a little holiday cheer~

More Recipes on the Next Page...


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