It’s Holiday Baking Time!

It’s Holiday Baking Time! Again, you may have not already started, I’m doing mine on Friday.  Much smaller amount, I do miss the days of making and selling pies.

What are you making for your holiday baking?

As usual, I give packets of homemade baking – people always seem to love getting those. It’s the thought of making something for someone, which means more thought goes into it, VS running out and buying a gift or going on Amazon to buy something. It also beats the shortage and delivery challenges.

I’ll be making some more Sweet Potato Biscuits, I did a test batch, just to check them out.. they worked well, the oven I baked them was off.  They are very nice, my housemates liked them.

Mincement Tarts – Mincement & Rum…These are very rich – one of my favorites small bites. Making a pie out of them is good, serve small slices. With whipped cream to break up the richness. oh, heated up is best.

No cookies this year.. I did quite a bit of jam making, so friends will get a jar, biscuits, tarts and tea. These will be delivered by the 24th of December.

You know what is another great item to make for Christmas? Barks.. How about this Almond Roca? Or any other bark? Last year I made some peppermint pretzels. Same concept, pretzels as the base, with white and chocolate glazed over. Then sprinkled broken up candy canes.

Here’s the Almond Roca recipe, 

I really wanted to make some Plum Pudding.. I may still anyway. It was always one of my favorites growing up.. some people use this as their Christmas Fruit Cake – believe me its’ not!

  • 1 cup milk
  • 3 cups bread crumbs, soft
  • 1/2 cup shortening, melted
  • 1/2 cup molasses
  • 1 cup flour
  • 1/2 cup raisins, chopped
  • 1/2 cup citron, finely chopped
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon, ground
  • 1/4 teaspoon allspice, ground
  • 1/4 teaspoon cloves, ground

For the Sauce:

  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon sherry, or brandy or 1 teaspoon sherry or brandy extract


  • Generously grease the bottom and side of a 4 cup mold with shortening.
  • Pour the milk over the bread crumbs in a large bowl. Mix in the shortening and molasses. Stir in the remaining ingredients except for the sauce ingredients. Pour the mixture into the mold and cover with aluminum foil.
  • Place the mold in a pan or in a Dutch oven. Pour in boiling water up to the level of the rack. Cover and heat to boiling over low heat. Steam for about 3 hours or until a toothpick inserted in the center comes out clean. If it is necessary to add water during steaming, uncover and quickly add boiling water. It’s a steamed pudding, my idea in the slow cooker could work.
  • For the sauce, beat the margarine in a small bowl with an electric mixer on high speed for 5 minutes or until fluffy and light in color. Gradually beat in the powdered sugar (icing sugar) until smooth. Stir in the sherry. Cover and refrigerate 1 hour or until chilled.
  • Unmold the pudding, cut into slices and serve warm with the sauce.

I’m attaching a recipe book to help you create and bake.. it’s not my book – it’s Giant.. they have some really recipes.  It’s Holiday Baking Time!


I love to hear about your baking and seeing what you are creating..


Until next time, It’s happy holiday baking!


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