Get A Taste of Christmas At Home

November 6, 2015 | By | Comments (0)
2335201 ibhto 101edit1 Get A Taste of Christmas At Home

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

‘Tis the season. In the pages of our 2015 Special Collector’s Edition of Christmas At Home, you’ll be enthralled with 208 decorating ideas, including garlands of cascading boxwood and seeded eucalyptus winding up the staircase. Flip through our favorite Christmas interiors – with inspirational designs from Florida, Alabama, Arkansas, Louisiana, and more. Expect elegant centerpieces that can be recreated in just three steps. Host a holiday feast with over 50 pages of menus and recipes from our holiday cookbook, including our iconic Southern desserts.

In case you need your taste buds to convince you, here’s a sample of what you’ll find in this year’s Christmas At Home.

Gingerbread Cake with Buttermilk Frosting

3 ¾ cups all-purpose flour
½ cup chopped crystallized ginger
2 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. table salt
¼ tsp. ground cloves
1 cup butter, softened
1 ½ cups firmly packed light brown sugar
3 large eggs, separated
1 ½ cups hot strong brewed coffee
¾ cup light molasses
Buttermilk Frosting
Spiced Glazed Pecans

1. Preheat oven to 350°. Process first 7 ingredients in food processor 1 minute or until ginger is finely ground. Beat butter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.
2. Combine coffee and molasses. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
3. Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
4. Spread Buttermilk Frosting between layers and over cake. Garnish with pecans. Makes 10 to 12 servings. Hands-on 30 min.; Total 2 hours, 50 min., including frosting and pecans.

Buttermilk Frosting

1 cup butter, softened
1 (32-oz.) package powdered sugar
5 to 8 Tbsp. buttermilk
2 Tbsp. fresh lemon juice
1 tsp. vanilla extract
Pinch of salt

Beat butter at medium speed with an electric mixer 1 minute. Gradually add powdered sugar alternately with 5 Tbsp. buttermilk. Beat at low speed until blended. Stir in lemon juice, vanilla, and salt. If desired, add up to 3 Tbsp. buttermilk, 1 Tbsp. at a time; beat to desired consistency. Makes 4½ cups. Hands-on 10 min., Total 10 min.

Spiced Glazed Pecans

¼ cup sugar
¼ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
1 cup coarsely chopped pecans

Combine first 4 ingredients in a heavy saucepan over medium heat. Add pecans, and cook, stirring constantly, 7 minutes or until sugar melts and coats pecans. Spread on greased wax paper, and cool. Makes 1 cup. Hands-on 15 min., Total 35 min.


Find Christmas At Home on newsstands now.


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