The "No Wheat" Christmas Making and Baking

When we were engaged, one of the things my husband told me he wanted to take from the traditions of my family was "the Christmas making and baking." My mother liked to bake and to craft and there was usually plenty of both at Christmastime. I admit, we have had over-the-top Christmas baking marathons in our own home in years past. But, two years ago, I gave up wheat in earnest. It makes me wheeze, sneeze, itch and swell. Kind of like wool. And I have mourned the smell and the feel of baking ever since. This year, I've had some time to think about how to capture the experience without the irritation. So, we're going to make candy. Lots of it. Because I am of the firm conviction that it's the quantity as much as anything that creates the experience;-). A little creative kitchen chaos is necessary.
Here's the list right now. Please let me know if you have an idea of something wheat free we can add to the festivities:

Chocolate Peanut Butter Balls (This is a recipe like my mom's, I think. I loved them when I was little. We'll make them with almond butter, since Katie can't have peanut butter.)
Peppermint Bark (my stepmother made these years ago and they became a fast favorite)
Peppermint Marshmallows (won't these do miraculous things for hot chocolate?)
Meringue Stars (the coffee ones look especially good)
Fudge (because chocolate makes Mike very happy)

I think Wednesday will be our kitchen day so if you have suggestions, send them my way!

Comments

[eira]

Cheesecake is so delicious and simple to make. However, a lot of people seem to have problems with getting it just right. In this article I will show you how to avoid a lot of the pitfalls that are encountered when Baking your cheesecake.

[Anne Krug]

Christmas Toffee

1 lb of butter
1 lb of sugar (2c + 2 T)
1 lb of almonds w/skins (~3c)
Lg bar of Chocolate (I like dark)

In a heavy pot, put 1st 3 ingredients and cook until candy thermometer reaches 310 (hard crack). Stir constantly.
Pour onto 2 lightly greased jelly roll pans (you want the sides!).

Meanwhile, melt the chocolate in a double-boiler or in the microwave. Smear on top of hot toffee.

Cool in freezer or in your garage, if the temp is right.

Break up into bite-sized pieces and enjoy!

This recipe is from my childhood and it would not be Christmas without it!

[Helene]

Dawn's mother's penuche recipe looks very good. Another candy (which I don't care for but some people love) is Divinity. You can also do truffles or mints. Here are a couple recipes that I found somewhere, but haven't gotten around to trying yet.

Easy Chocolate Truffles

melt 2 c. chocolate chips in a double boiler. Remove from the heat. Stir in one can of sweetened condensed milk, a pinch of salt and 2 t. vanilla. Chill for an hour, roll into balls, roll the balls in chopped coconut or chopped nuts, chill again, and serve. They're delicious...very smooth! You can add a shot of something such as Creme de Menthe and make them even better.

Cream Cheese Mints

3 ounces cream cheese, softened
1 Tablespoon butter, softened
3 cups confectioners sugar
2 drops peppermint oil (or ¾ tsp peppermint extract)
food coloring, if desired

In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring, or leave white. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

[Jennifer]

Thanks for sharing these... I do wheat, but wonder if that's such a grand idea, and good ideas make intentions easier to meet...