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DECEMBER 13-19, 2020 What's up! 47 Traditional treats that come around once a year It wouldn't be Christmas without… try theserecipes Buche de Noel – Chocolate Yule Log Ingredients • 2 cups heavy cream • ½ cup confectioners' sugar • ½ cup unsweetened cocoa powder • 1 teaspoon vanilla extract • 6 egg yolks • ½ cup white sugar • 1/3 cup unsweetened cocoa powder • 1 ½ teaspoons vanilla extract • 1/8 teaspoon salt • 6 egg whites • ¼ cup white sugar • confectioners' sugar for dusting Directions 1. Preheat oven to 375 degrees F. Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. 2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. 3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. 4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving. Christmas Stollen Ingredients • 1 tablespoon active dry yeast • 2/3 cup warm milk (110 degrees F) • 1 large egg • 1/3 cup white sugar • ½ tablespoon salt • 1/3 cup butter, softened • 2 ½ cups bread flour • 1/3 cup currants • 1/3 cup sultana raisins • 1/3 cup red candied cherries, quartered • 2/3 cup diced candied citron • 6 ounces marzipan • 1 tablespoon confectioners' sugar • ¼ teaspoon ground cinnamon Directions 1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. 2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes. 3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 4. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F. 5. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F, and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon. 5-Ingredient Peppermint Bark Ingredients • 8 ounces high-quality semisweet, milk or dark chocolate, broken into pieces • 2 teaspoons canola oil, divided • ½ teaspoon peppermint extract, divided • 8 ounces high-quality white chocolate, broken into pieces • 25 peppermint candies, crushed Directions 1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside. 2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. 3. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve. Source: allrecipes.com