It was a good day to stay in and bake cookies.
I don't think it got completely light until about 9 a.m. and it was starting to get dark by 3. We have rain and drizzle, with more of the same predicted for the rest of the week, although daytime temperatures aren't bad -- in the 50s. This weekend will see lows right around freezing. Snow could come as low as 1500 feet, but I doubt we'll see even a flurry here. Which is just fine with me.
So I baked Jule Kage and two kinds of cookies, filling the house with yeasty, cardamom-y, buttery aromas, and listened to carols from Mannheim Steamroller and John Rutter. It was a cozy sort of day, and I expect to have a couple more this week, as business is very quiet -- not at all unusual for December in any kind of market, but this one is slow anyway. And I've still got killer fudge (this is almost mine -- I use unsweetened baking chocolate instead of the semisweet) and peanut brittle to make in addition to several more kinds of cookies, more bread, and a new holiday cake/loaf that sounds really yummy.
Baking is one of my favorite things about the holidays since I seldom do it the rest of the year -- we just don't need those extra calories. And even though it'll just be us here to enjoy it, I'll give lots of it as gifts. It's very comforting to make so many of the same goodies every year, although I always have to try a few new recipes. I remember baking the same recipes, years and years ago, and where I was and what was happening in my life then.
The fudge recipe is one I found in a Zionsville, Indiana, church cookbook sometime in the '80s, and have made it ever since. It never fails, is completely rich and chocolatey, makes a full, creamy 11x15 panful, and my brother raves about it. Even my daughter eats it, and she's not a chocolate lover (amazing, I know)...
Christmas is the only time I make it, and I savor every single piece.
And then there's peanut brittle. Now my orthodontist doesn't read this blog (at least I hope) or I'd be hearing about the evils of such candies, but honestly, homemade peanut brittle made with real butter and raw peanuts, cooked to a lovely brown, and then spread in a buttered pan, pulling it as thin as possible, is one of the joys of the season. Mother had two recipes from fellow teachers, and I'll usually make both. The recipe card, in her handwriting, is stained with butter and sugar from years and years of making it.
When I was working full time back in Alabama, I'd get up very early and mix a batch of cookies and refrigerate it until I could bake them. I'd do marathon baking sessions one December weekend and freeze everything. I'd always swear I'd start in November the following year, but that's never happened. I need the carols, the wintery weather, the time pressure! to feel the baking urge. Or the Christmas shopping urge, for that matter. Nope, I'm not done. Nope, nothing's wrapped (and won't be until I need to mail packages to the kids and my brother and sister-in-law).
But I'll get there. I always do. It just takes a little December winter to get me in gear.
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