Bake Trish Magwood’s holiday treats now, serve them later
Make holiday entertaining easy: Chef Trish Magwood shares easy-to-make recipes for delicious treats that you can bake now and store in the freezer so they’ll be ready to serve when guests drop by.
Makes 20 to 24 bars
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 cup chopped pecans or walnuts
- 10 oz. chocolate chips
- 1 cup sweetened shredded coconut
- 1 can sweetened condensed milk
Preheat oven to 350°F (180°C).Stir together graham cracker crumbs and melted butter. Press firmly into an ungreased 9- x 13-inch baking pan.Layer nuts, chocolate chips and coconut over base. Pour condensed milk over to cover.Bake for 20 to 25 minutes or until light brown. Cool on rack, then refrigerate before cutting into squares.
Makes 4 1/2 dozen macaroons
- 2 cups sugar
- 6 tbsp. cocoa powder
- 1/2 cup butter
- 1/2 cup milk
- 1/2 tsp. vanilla
- 3 cups instant rolled oats
- 1 cup sweetened flaked coconut
In a medium saucepan, combine sugar, cocoa powder, butter and milk. Bring to a boil, stirring. Remove from heat and stir in vanilla. Stir in oats and coconut until well blended.Onto a greased or parchment-lined baking sheet, spoon 1 tsp. of mixture for each macaroon.Refrigerate until serving.
Makes 3 dozen cookies
- 3/4 cup butter (at room temperature)
- 1 cup sugar (plus additional for rolling)
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. salt
Preheat oven to 375°F (190°C).In a large bowl with an electric mixer, cream butter with sugar until fluffy. Beat in egg. Beat in molasses until well combined.In another bowl, combine flour, baking soda, ginger, cinnamon and salt. Stir into batter until just mixed.Shape into 1-inch balls. Roll in white sugar to coat. Place on an ungreased cookie sheet 1 inch apart. Do not flatten.Bake for 8 to 10 minutes or until cookies just start to crack.Let sit on cookie sheets for several minutes, then transfer to flattened brown paper bags or racks to cool.Variations: For special ginger cookies, stir in 1/2 cup chopped crystallized ginger before shaping into balls.For the chocolate lovers, once cookies are formed on the cookie sheet, gently press a small chunk of good-quality milk chocolate into the top.