Andrea starts the show by answering Listener Carol’s voicemail question about making big-batch pie crusts. She makes multiple batches of Mary Beth’s Reliable Pie Crust in her 14-cup Cuisinart, then wraps each crust in plastic wrap, pops them in a plastic bag, and freezes. When she’s planning to bake a pie, she removes a crust from the freezer, places it in the fridge overnight, then at room temp for about 15 minutes before rolling. Do you have a question for the Preheated hosts? Leave a voicemail at 802-276-0788.
Both hosts remind Preheaters about the wealth of holiday bakes from Seasons One, Two and Three, including eggnog, fruitcake, Happy People Fudge, and Churro Chex Mix from December 2016; Gingerbread Cookie Bars, mincemeat, Jeanne’s English Toffee, and Blizzard Blondies from December 2017; and Cherry Bounce, Irish Cream, Chocolate Whiskey Soufflé, and Figgy Pudding from December 2018.
Homemade Marshmallows from Foodie with Family a Fun, Fluffy Delight
Both hosts were fascinated by these homemade marshmallows, with Stefin going so far as to say it’s the most fun you’ll have in your kitchen this December.
The hardest part of this recipe was not licking the beaters. Both hosts agreed the warm, gooey, fresh marshmallow fluff was a game changer, and would be an excellent “extra” when you have a recipe that calls for fluff (like crispy treats, or S’mores Cupcakes.) The recipe is straightforward, but be sure to choose a sharp knife or bench scraper when cutting, and give yourself enough time for the mallows to firm up (both hosts let theirs sit overnight). Andrea would like to experiment with different flavors and even colors (pink for peppermint?) and Stefin may dip future marshmallows in melted chocolate for an even more moreish treat.
(Want to try a recipe using traditional mallow root? Julie at Food Crumbles is your gal. Or need a recipe using leaf gelatin? David Lebovitz has some great suggestions.)
This Week’s Bake Along: Spicy Pretzel & Nut Mix from David Lebovitz
The hosts take a nutty walk down memory lane with the intro of David Lebovitz’s Spicy Pretzel & Nut Mix. The show has a long history (and success rate) with David’s recipes, and the hosts think that the easy-to-source ingredients, and adaptable nature of this mix will make it a winner for the savory snack lovers on your list this holiday season.
Preheated’s Virtual Cookie Swap: Listeners’ Holiday Favorites
Stefin and Andrea are totally inspired by the yummy list of Listeners’ favorite holiday cookies. Below are links to recipes that are available online and mentioned in the mini-segment. If you make one or several, please post pics to our Facebook community, tagging the original baker! (Check the original FB post for specifics.)
Ginger Molasses
Sarah: Chewy Ginger Molasses Cookies from Gimme Some Oven
Maggie: Martha Stewart’s Chewy Chocolate Gingerbread Cookies
Rebecca: Triple Ginger Crinkles from Will Cook for Friends
Kim: Chef Emily Luchetti’s Ginger Cookies
Rolled Sugar Cookie/Shortbread
Melinda: Food Network recipe is similar to her aunt’s
Carolyn: Gramma’s Cutters/Aunt Chick’s
Kelcy: Holiday Butter Cookies from King Arthur Flour
Jessica: Scottish Shortbread from The Spruce Eats
Rachel: Maple Cinnamon Star Cookies from Sally’s Baking Addiction
Chocolate
Meredith: Minty Meringue Drops from Taste of Home;
Le Wolf: Magic in the Middles from King Arthur Flour;
Candace: Martha Stewart’s Chocolate Crackles.
Other
Sandy: Soft Maple Cookies modified from AllRecipes;
Robert: Martha Stewart’s Pfeffernusse; Rainbow Cookies from AllRecipes;
Andrea: Swedish Lussekatter from The Spruce Eats;
Karen: Raspberry Ribbon Thumbprint Cookies from Midwest Living.
And don’t forget the cookies that started it all: Stefin’s favorite Almond Butter Blossoms, and Andrea’s ideal Soft and Chewy Molasses Spice Ginger Cookies from Episode 7!
Previously on Preheated …
Three Years Ago: Episode 6: Fudge and Special Guest Ann Lundholm
Two Years Ago: Episode 55: Blizzard Blondies and the Smells of Christmas
One Year Ago: Episode 103: Cherry Bounce Puts a Hop in Our Step
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