Holiday Sweets 2025

CORNMEAL-PECAN PANCAKES MAKES ABOUT 12 Subtly sweet cornmeal pancakes are perfectly complemented by this tart Cranberry-Maple Topping. CRANBERRY-MAPLE TOPPING 2 cups fresh or frozen thawed cranberries½ cup water½ cup pure maple syrup1 teaspoon firmly packed light brown sugar½ teaspoon vanilla extract¼ teaspoon kosher salt¼ teaspoon ground cinnamon1 teaspoon unsalted butter PANCAKES ¾ cup self-rising flour¾ cup stone-ground cornmeal½ cup finely chopped toasted pecans2 tablespoons sugar½ teaspoon kosher salt1¼ cups whole buttermilk½ teaspoon vanilla extract2 large eggs¼ cup unsalted butter, melted2 tablespoons vegetable oil, dividedButter, to serve Garnish: chopped toasted pecans 1. For topping: In a medium saucepan, bring cranberries, ½ cup water, maple syrup, brown sugar, vanilla, salt, and cinnamon to a boil over medium-high heat. Reduce heat; simmer until cranberries begin to pop and mixture thickens, about 15 minutes.…

FRUITCAKE SANDWICH COOKIES MAKES ABOUT 24 Loaded up with nuts and cherries and filled with a rich and creamy icing, these cookies are over-the-top good. COOKIES 1 cup unsalted butter, softened¾ cup granulated sugar¾ cup firmly packed light brown sugar2 large eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon kosher salt½ teaspoon ground cinnamon½ teaspoon apple pie spice2 cups quick-cooking oats½ cup sliced almonds½ cup chopped candied cherries½ cup dried cherries BUTTERCREAM ICING ¾ cup unsalted butter, softened¼ teaspoon almond extract⅛ teaspoon kosher salt3 cups confectioners’ sugar3 tablespoons pure cherry concentrate 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. For cookies: In a large bowl, beat butter and sugars with a mixer at medium speed, stopping to scrape sides of bowl. Add eggs,…

LORD BALTIMORE CAKE MAKES 1 (9-INCH) CAKE Tart cherry preserves, crunchy pecans, and fluffy meringue frosting make this cake a showstopper. CAKE 3 cups all-purpose flour1½ cups sugar4 teaspoons baking powder¾ teaspoon kosher salt1¾ cups whole milk¾ cup unsalted butter, cubed and softened6 egg yolks1 teaspoon vanilla extract FROSTING 1½ cups sugar, divided6 tablespoons water1 tablespoon light corn syrup¼ teaspoon kosher salt5 egg whites½ teaspoon cream of tartar1 teaspoon vanilla extract6 tablespoons cherry preserves, divided⅔ cup sweetened flaked coconut, divided¼ cup chopped toasted pecans, divided 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. 2. For cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk and…

CHOCOLATE-ORANGE POTS DE CRÈME MAKES 6 SERVINGS Rich chocolate combines with zesty orange for a flawless ending to Christmas dinner. 2 cups half-and-half10 ounces 60% cacao bittersweet chocolate, chopped2 teaspoons orange zest2 tablespoons orange liqueur2 egg yolksGarnish: sweetened whipped cream, orange curls, chocolate shavings 1. In a medium saucepan, bring half-and-half to a boil over medium-high heat. 2. Place chocolate, orange zest, and orange liqueur in the container of a blender. Carefully pour in hot half-and-half, and let stand for 1 minute. Blend until smooth. With blender running, add egg yolks, one at a time. Let mixture cool slightly. 3. Divide mixture among 6 coupe glasses, and cover with plastic wrap, gently pressing wrap directly onto surface of custard. Refrigerate until firm, 2 to 4 hours or overnight. Garnish with…