Do-ahead preparations make Christmas feasting easier

Wow! Where did November go? And is Christmas really less than three weeks away? The answer to both is “yes” — so today our column will offer some recipes to give you a start on the season with food and nibblies to make ahead. Enjoy!

Our illustration of our solution to the fruitcake syndrome features delightful dessert cakes for party or dinner dessert or a welcome gift. As shown.

Apricot-Cranberry Cakes

¾ cup dried apricots

1¼ cups boiling water

½ cup butter, softened

¾ cup granulated cane sugar

2 eggs

1½ teaspoons vanilla extract*

2 teaspoons baking powder

1¾ cup all-purpose flour

½ teaspoon EACH baking soda and salt

1 cup cranberries, coarsely chopped

½ cup chopped pecans or walnuts

½ cup confectioners’ sugar

17 whole cranberries or craisins

Soak apricots in the boiling water in a bowl for 15 minutes. Drain, reserving ¾ cup of the liquid/ Chop apricots coarsely.

Preheat oven to 375 degrees. Line regular-size muffin cups with paper liners; set aside.

Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after addition. Add vanilla, mix well.

Sift dry ingredients together and add to creamed mixture alternately with reserved apricot liquid, 1/3 at a time, beating constantly at low speed. Stir in chopped apricots, cranberries and nuts. Fill paper-lined cups ¾ full.

Bake 20-23 minutes or until cakes test done. Let stand for 5 minutes; remove to wire rack to cool completely. Sift confectioner’s sugar over tops of cakes, garnish each with a whole cranberry or craisin. Makes 17 cakes.

* You may substitute ½ teaspoon of rum extract in place of the final ½ teaspoon of vanilla extract.

If you plan to serve your cakes at pre-holiday gatherings, store covered at room temperature. For Christmas use or gifting, cool completely, wrap in plastic wrap and freeze until 2 days before planned use.

It took me forever to find this next recipe which was printed a few years back. If you’re one of the callers who asked for it, here’s how — I love these, too! Have four or five pint jars, caps and rings sterilized, and a boiling water canner ready for use.

Spiced Candy

Apple Rings

5 pounds firm tart apples, peeled, cored

Vinegar water (2 quarts water + 2 tablespoons distilled white vinegar)

1 tablespoon EACH whole cloves, whole allspice, ground nutmeg

4½ cups granulated cane sugar

2¼ cups water

½ cup distilled white vinegar

½ cup red-hot cinnamon candies*

1 lemon, sliced, seeded

Cut apples into half-inch thick slices. Place in prepared vinegar water to prevent browning.

Tie spices into a net or cheesecloth bag. In a 6-8-quart saucepan, combine sugar, water vinegar, candies, lemon and spice bag.

Bring to boil over med-high heat, stirring constantly. Reduce heat and simmer three minutes until sugar and candies are dissolved. Drain apples and add to syrup.

Simmer 5 minutes longer, pushing apples into syrup to cook all surfaces.

Immediately fill hot sterilized pint jars with apples, leaving ½-inch headspace; immediately pour hot syrup over apples, maintaining the ½-inch headspace. Run a non-metal utensil down sides of jar to remove air bubbles; wipe jar tops and threads clean, place hot lids atop and screw bands on firmly. Process in boiling water canner for 10 minutes. Makes four or five pints — so delicious with Christmas dinner, no matter what the entrée!

* If you can’t find red-hots, use four cinnamon sticks and ½ teaspoon red food-safe coloring.

If the neighbors drop by for a holiday glass of wine, offer them some made-ahead nibbles — like these that follow:

Chocolate-Dipped Walnuts

1 ounce (1 square) semi-sweet chocolate (or semi-sweet chocolate chips)

1 cup walnut halves

Line cookie sheets with waxed paper. In small saucepan, over low heat, melt chocolate. Set pan in a larger container of hot water to keep consistency. Dip one half of each nut (or entire nut) in melted chocolate, placing on prepared cookie sheets. Refrigerate until set. Cover, store in refrigerator.

Candied Walnuts

1 cup firm-packed brown sugar

1/3 cup orange juice

4 cups walnut halves

Heat oven to 350 degrees.

Butter 15x10x1-inch baking pan; butter sheet of foil or waxed paper, set aside. In medium bowl, combine brown sugar and orange juice; blend well. Add nuts, tossing to coat.

Spread on buttered pan, bake for 10-13 minutes or until bubbly and dark golden brown, stirring occasionally. Immediately spread on buttered foil. Cool completely, break apart if necessary. Store in cool place in airtight container.

Sweet/Spicy Almonds

3 tablespoons cooking or olive oil

2 cups whole blanched almonds

½ cup sugar

1½ teaspoons salt EACH salt, cumin

¼ teaspoon cayenne pepper

1 tablespoon cane sugar

Heat oil in skillet; stir in almonds and ½ cup sugar.

Cook over med-low heat, stirring for 10 minutes or until slmonds are golden brown. Pour into bowl.

Mix remaining spices and sugar and sprinkle over almonds, tossing to coat.

Spread in a single layer on wax-paper lined surface and let stand until cool. Store in airtight container.

Savory Spiced Nuts

2 tablespoons butter

½ teaspoon salt

2 tablespoons Worcestershire sauce

Dash EACH of hot pepper sauce and garlic powder

3 cups walnut or pecan halves

Heat oven to 300 degrees.

In medium saucepan over low heat, melt butter. Stir in all ingredients except nuts, blending well.

Add nuts, toss to coat. Spread evenly in ungreased 15x10x1-inch baking pan, bake 30-35 minutes until crisp and toasted, stirring occasionally.

Cool completely, store in airtight container.

Next week’s column will feature awesome desserts — including some nostalgic old-timers like eggnog pie, applesauce-spice tube cake with caramel topping — to die for! See you then.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.