My Holiday Baking Song (with apologies to “Deck the Halls”)’Tis the season to start baking,
Fa la la la la la la la la.
Making sweet treats for the taking,
Fa la la la la la la la la.
Don we now our cups and spoons,
Fa la la la la la la la la.
Days are short now, hello Moon!
Fa la la la la la la la la.
Stir the butter with the flour,
Fa la la la la la la la la.
Wipe off that frown, don’t be sour,
Fa la la la la la la la la.
Turn on the oven, grease your sheets,
Fa la la la la la la la la.
Drop balls of dough to make your treats,
Fa la la la la la la la la.
Cookies will make people happy,
Fa la la la la la la la la.
Genuine joy, never sappy,
Fa la la la la la la la la.
It’s cold outside, but my kitchen is warm,
Fa la la la la la la la la.
Baking for others, night to morn,
Fa la la la la la la la la.
Whew, there’s something about this time of year that makes me feel musical! I have to say (much to my family’s disappointment) I’m not one to go to church very often. But I always look forward to Christmas Eve services because I get to belt at the top of my lungs some of my favorite songs.Technically, however, it’s not Christmas yet. Nor is it even Advent, which doesn’t start for a few days. Growing up with an Episcopal priest for a mom, we were always made very aware the differentiation between the two seasons. For a few years, in fact, we didn’t even put up our tree until Christmas Eve. The upside to this waiting was we celebrated the full 12 days of Christmas, which meant a new gift for each of the 12 days. And while I didn't receive a partridge in a pear tree, life still felt like a song.
It’s never too early to start baking, however, and as Susan over at Food Blogga is hosting a roundup of Christmas cookies for the next few weeks, I wanted to share one of my favorite Christmas cookies—Mom’s raspberry bars—while the baking season was still young.Mom started making these about 10 years ago and there’s nothing particularly Texan about them, but trust me, they’re addictive. She fills tin after tin with these at the holidays, and if there are any left by Christmas Day it’s only because I’ve squirreled some away to take back to New York with me. She also sends them to me in the mail from time to time, and it’s always a happy day when they arrive, as even the most miserable grump will soften and smile after one bite. To quote one grateful eater: “These are pure heavenly decadence. Can I have another, please?”
They’re not complex—just a mixture of raspberry jam, almonds and white-chocolate chips all nestled on a buttery cake base. But it’s the combination of flavors that make me (and everyone else) swoon. They’re highly portable and make a great gift or dessert offering. Just make sure there’s enough to go around, as these usually disappear fast.So, ’tis the season to start baking! Fa la la la la la la la la!
Mom’s Raspberry Bars
Ingredients:
1 cup butter
4 cups vanilla/white chips
4 eggs
1 cup sugar
2 cups flour
1 tsp. salt
2 tsp. almond extract
1 cup raspberry fruit spread or preserves (I use the kind that is fruit only without sugar)
1/2 cup sliced almonds
Method:
1. Preheat oven to 325 degrees.
2. Melt butter in small saucepan over low heat.
3. Remove and add 2 cups vanilla chips. Let stand, do not stir.
4. Beat eggs in mixing bowl until foamy.
5. Gradually add sugar, beating at high speed until lemon-colored.
6. Stir in chip mixture; add flour, salt, and almond extract.
7. Beat on low speed just until combined.
8. Spread half of the batter in a greased 13-9-2 inch baking pan.
9. Bake in the oven 15-20 minutes until golden brown.
10. Stir remaining chips into remaining batter. Set aside.
11. Melt fruit spread in saucepan, then spread evenly over baked batter.
12. Gently spoon remaining batter over fruit. Sprinkle with almonds.
13. Bake 30-35 minutes more.
14. Test for doneness.
15. Let cool and cut into squares or bars.
Makes 6 dozen (according to how big your squares/bars are)
Freezes well.
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