The Rural Voice, 1999-12, Page 35RURAL LIVING
Easy, sweet holiday creations from the kitchen
Selected by Bonnie Gropp
Wrapped around you this season is
tlw trarnuh of tradition. And perhaps
of all the rituals enjoyed over the
holidays none is so sweetly received
as the creations from the kitchen. But
it needn't be difficult. There are
many easily prepared festive delights
,for family.. friends and guests.
YULE LOG
1 pkg (510 g) French vanilla cake
mix
1 1/4 cups (300 mL) water
1/3 cup (75 mL) vegetable oil
3 eggs
icing sugar
1 tub (450 g) chocolate frosting
I cup (250 mL) vanilla frosting
glace cherries
Preheat oven to 350°F (I80°C).
Grease 15x10 -inch (38x25 cm) jelly
roll pan; line pan with greased
parchment paper.
Prepare cake according to package
instructions: spoon 3 cups (750 mL)
batter into prepared pan. Bake 12 to
15 minutes until toothpick inserted
into centre comes out clean. (Use
remaining batter to make 8 cupcakes
according to package instructions.)
Have ready a clean towel dusted with
icing sugar. Invert pan onto towel.
Remove pan: peel paper from cake.
Trim edges. Starting at short end. roll
up cake and towel together: let cool
on wire rack.
Carefully unroll cake (don't worry
if cake cracks Nightly: frosting will
cover any breaks): spread with 1 cup
(250 mL) chocolate frosting.
Re -roll cake without towel. Cutting
on the diagonal. cut a 1 -inch (2.5 cm)
slice from each end of cake. Place
cake seam side down on ,platter. Frost
top and sides of cake with chocolate
frosting. Place slices on opposite
sides of cake to resemble branches;
frost with chocolate frosting. Frost
ends with vanilla frosting. Dust cake
with icing sugar: decorate with
cherries.
CHRISTMAS ANGEL
CUPCAKES
1 pkg (510g) cherry chip cake mix
32 THE RURAL VOICE
This easy -to -make Yule Log is a delectable centrepiece for your hoilday dining
table.
1 cup (250 mL) water
1/3 cup (75 mL) oil
3 eggs
1 cup (250 mL) vanilla frosting
36 gumdrops
Preheat oven to 350°F (180°C).
Line an I8 -cup muffin pan with paper
liners.
In large bowl using electric mixer
on low speed, beat cake mix, water,
oil and eggs 30 seconds. Beat on
medium speed 2 minutes. Divide
evenly among muffin cups.
Bake 20-25 minutes, until toothpick
inserted in centre comes out clean.
Remove cupcakes from pan; let
cool 10 minutes on wire rack. Cut top
off each cupcake and cut in half
crosswise.
Spread frosting over top of each
cupcake. Place 2 semicircles of cake
at an angle in frosting on each cake to
resemble wings, using a gumdrop to
support each piece.
CINNAMON STICKY BUNS
2/3 cup (150 mL) brown sugar
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) corn syrup
4 cups (1 L) baking mix
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
1/2 cup (125 ml) each brown sugar
and raisins
1/4 cup (50 mL) softened butter
I tsp (5 mL) ground cinnamon
Preheat oven to 350°F ( I80°C).
Generously butter 13x9 -inch (3.5L)
baking pan. Combine 2/3 cup (150
mL) sugar, melted butter and syrup.
Pour into pan.
Stir together baking mix, milk and
vanilla. Turn dough out onto work
surface dusted with baking mix.
Knead 10 times. Roll out to 15 x 10 -
inch (38x25 cm) rectangle.
Combine 1/2 cup (125 mL) sugar,
raisins, butter and cinnamon. Sprinkle
over dough, leaving I inch (2.5 cm)
uncovered at one long end. From
long end, roll up dough jelly -roll
style. Cut into 1 1/4 inch (3 cm)
slices; place cut side down in pan.
Bake 40-45 minutes until golden.
Invert onto platter to serve.
CHRISTMAS TREE CUPCAKES
1 pkg cake mix (any flavour)
I tub vanilla frosting
green food colour
chocolate or black licorice
shoestring licorice
holiday candies of your choice
Heat oven to 350°F (180°C).
Prepare cake mix and bake 28
cupcakes as directed on package;
cool completely.
Frost 4 cupcakes with frosting. Top
with pieces of chocolate or black
licorice to make tree trunks.