What You Will Need to Keep Your Pantry Stocked for Christmas Treats

Did you know: The custom of giving presents during the holidays is commonly linked to the Three Kings and their visit to the manger on the first Christmas. However, gift giving at the time of the winter solstice was a Roman tradition, and many other pre-Christian societies celebrated the solstice with feasts and elaborate parties. Our version of gift giving is relatively recent and most likely came from the 19th century notion of Santa Claus. (See, you just learned another new piece of trivia to store in your memory bank!)

Now, to continue....Before the turn of the century, Christmas gifts were nearly always homemade and were often treats of food prepared just in time for the holiday. Today, most cooks love to treat family and friends to a taste of what they have been baking. Besides, we know that everyone loves a homemade gift, especially a gift from the kitchen! Who would turn away from breads and muffins, favorite cookies and sinfully rich and full of calories, candies. Remember...today we feast---tomorrow we exercise! That's the story of our lives.

Baking in todays world is easy! I try to picture myself in a sod hut on a prairie trying to cook with a fireplace, however, if you're my husband you even have a generator for a backup! Sheesh, no wonder our forefathers were grumpy! I'd be grumpy too if I didn't have forced air natural gas to heat my house and a stove to cook and bake with. How great it is to just be able to go to the little thermostat on the wall and ask for more heat!

When you start stocking your kitchen with the needed baking items do yourself a favor and get the best you can afford. If you have access to commercial quality supplies go for it; they last longer and will save you money because you're not having to replace items. If your kitchen is well stocked your job will be easier. Make sure your kitchen is properly equipped with the following items:

* Colandars or strainers
* Food mill
* Heavy duty or commercial type baking pans
* Pot holders or oven mitts
* Can opener, non electric. If the power goes out and you don't have a generator, you will still need to open cans!
* Mixing bowls
* Graduated measuring cups
* 1 cup liquid measuring cup
* Mixing bowl with handle and a lip for easy pouring
* Measuring spoons-graduated sizes
* Mixing spoons
* Wire whisks
* Spatulas (both metal and rubber)
* Rolling pin
* Electric mixer and or food processor
* Pastry blender (the hand held kind work perfectly)
* Grater (metal or ceramic)
* Nut chopper
* Baking pans--(round or square cake pans, muffin tins, loaf pans, tube pans and cookie sheets)
* Pastry brushes
* Timer
* Wooden toothpicks and skewers for testing doneness
* Wire racks for cooling.

I've had my food processor since 1994. I purchased it at a yard sale, brand new, for $2.00. - Before you pay big bucks for anything, always check yard sales or consignment shops! Another thing--I have asked for kitchen appliances for a Christmas or birthday present from my other half. That is how I got my heavy duty Kitchen-Aide Mixers and my industrial strength blender!--my immersion blender cost me a whole dollar at another yard sale and, yes, it was brand spanking new. Somewhere in this whole article is a "mistake" can you spot it? If you spot my "mistake" put it in the comments. There isn't a prize, however.

Now we will cover what you should have on hand in the way of pantry items for making your Christmas goodies.

In your holiday cupboard or pantry you should have:

* Butter (unsalted unless otherwise specified) and shortening
* All purpose flour
* Whole wheat flour
* Rye flour
* Self rising flour
* White granulated sugar
* Brown sugar (both light and dark)
* Powdered sugar
* Corn syrup
* Molasses
* Honey
* Baking soda, baking powder and salt
* Eggs
* Nuts
* Raisins and other dried fruits
* Flaked coconut
* Vanilla and almond extracts
* Other extracts (to your liking)
* Spices, including allspice, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves
* Chocolate (semi-sweet, milk, mint, unsweetened and white)
* Butterscotch chips
* Peanut buttter chips
* Peanut butter
* Milk, buttermilk, cream, sweetened condensed milk and evaporated milk
* Canned solid pack pumpkin
* Oatmeal, both quick and old fashioned
* Fruit jams and preserves.

We all know the holidays arrive every year yet somehow we seem so shocked when they do arrive. Most of these items can be purchased whenever they show up on sale at your local grocery store. Last year I was stocking up on butter when it was selling for $1.00 a pound. I would then freeze it. As I used it from the refrigerator I would re-stock with the butter from the freezer. It really does help to have all this stuff on hand. Nothing ruins my baking mood quicker than not having the needed items where I can quickly get to them.

I also belong to a food co-op where I can purchase my baking items in bulk. At this moment I have a gallon container of molasses and a 10 lb bag of chocolate chips in my pantry. Likewise if we have to make a run to Billings, MT we will go to Costco and load up on bulk items from there. I'm still using Splenda, dry milk and baking cocoa I bought two years ago (yes it's still good!).

Hints for successful candy making:

Read the recipe through before you begin any preparation.

Gather the equipment and ingredients.

Use a heavy-bottomed saucepan that conducts heat evenly.

Use a candy thermometer for accuracy in testing doneness.

Choosse a low-humidity day for fudge-making.

Use a saucepan large enough to prevent boil-overs but small enough so the bulb of the candy thermometer is covered by syrup.

Stir as directed with a wooden spoon; metal spoons get to hot to hold. I should know I've been burned more than once!

Store candy in an airtight container at room temperature or refrigerate. Most fudge can be frozen.

Cookie Cookery

Nothing says Christmas time more than cookies. Plan to bake a nice assortment for your friends and family. In many parts of the country, cookie swaps have become traditional. Baking cookies with a friend or family member can become a party in itself.

Hints for making cookies:

Use a shiny baking sheet at least 2 inches narrower and shorter than your oven. The sheet may be open on two or three sides.

Always preheat your oven. If you have a convection oven lower the heat by 25 degrees. 350 degrees becomes 325 degrees.

If you use a cookie sheet with a nonstick coating, watch carefully. Cookies can brown quickly. Follow directions to reduce the oven temperature by 25 degrees.

Grease the cookie sheet only if specified in the recipe.

For perfect cookies, be sure they are the same size and thickness.

Always use a cool baking sheet. A hot baking sheet causes dough to soften up and spread.

Bake one sheet of cookies at a time on the center rack. Check for doneness at minimum baking time--even one minute can make a difference.

Unless the recipe states otherwise, cool cookies for two minutes before removing them from the baking sheet.

Use a metal spatula and place them on a wire rack to cool. Cool completely before frosting or storing.
Store crisp, thin cookies in a container with a loose-fitting cover to keep them crisp. If they soften, recrisp them on a baking sheet in a 300 degree oven for 4 minutes.

Store unfrosted, soft cookies in an airtight container to preserve their moistness. A piece of bread or a slice of apple in the container will help keep them soft.

Store frosted soft cookies in a single layer in an airtight container so the frosting will maintain its shape and the cookies will stay moist.

Decorating cookies:

* Spread melted chocolate on baked cookies, top with slivered almonds or chopped nuts, crushed candy, silver sprinkles, toasted or colored coconut.

* Scatter mini chocolate chips on just-baked cookies; they will melt just enough to stick.

* Brush unbaked cookies with a wash made of one beaten egg white and a teaspoon of water. While still wet, sprinkle with candy sprinkles, colored sugar, chopped nuts, chocolate chips, raisins or other dried fruit.

* When cool, spread with tinted frosting.