# Post-Christmas Baking **URL:** \ **Category:** Cafe Society\ **Created:** [December 28, 2019, 11:57pm UTC](https://boards.straightdope.com/t/post-christmas-baking/845527 "2019-12-28T23:57:47Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [December 28, 2019, 11:57pm UTC](https://boards.straightdope.com/t/post-christmas-baking/845527/1 "2019-12-28T23:57:47Z")
For various reasons connected to bad colds, not much baking got done pre-Christmas. So, i’ve just cooked a tray of mincemeat tarts. The Cub has requested a chocolate cake with real icing, not the boughten or butter icing. Cakes are made and i’m currently melting 5 oz semi-sweet chocolate to begin the icing. Shortbread and sugar cookies are definitely on the horizon. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [December 29, 2019, 3:59am UTC](https://boards.straightdope.com/t/post-christmas-baking/845527/2 "2019-12-29T03:59:12Z")
We have a quart of heavy cream left from the Christmas eggnog. Sticky toffee pudding is a strong contender. Maybe homemade caramels - anything else? ---
**Author:** ![Das\_Glasperlenspiel](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/das_glasperlenspiel/32/2944_2.png) [@Das\_Glasperlenspiel](https://boards.straightdope.com/u/Das_Glasperlenspiel)\ **Post date:** [December 29, 2019, 5:58pm UTC](https://boards.straightdope.com/t/post-christmas-baking/845527/3 "2019-12-29T17:58:03Z")
There is leftover custard sauce and leftover hard sauce (tastes differ in the Glas’ house), so I have been requested to make another of Granny P’s steamed carrot pudding. No hardship there - I love this pud! There is also enough pastry dough in the freezer for tarts (there is leftover butter tart filling) and a single-crust pie (pumpkin, maybe?). Help me - I can’t stop baking! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 29, 2019, 6:09pm UTC](https://boards.straightdope.com/t/post-christmas-baking/845527/4 "2019-12-29T18:09:55Z")
> [@Northern\_Piper](#): > > For various reasons connected to bad colds, not much baking got done pre-Christmas. > > So, i’ve just cooked a tray of mincemeat tarts. > > The Cub has requested a chocolate cake with real icing, not the boughten or butter icing. Cakes are made and i’m currently melting 5 oz semi-sweet chocolate to begin the icing. > > Shortbread and sugar cookies are definitely on the horizon. Ah, man. I didn’t make mince tarts this year because the Ms. doesn’t care for them. I don’t know what you ehs put in your tarts; mine are just fruit and nuts and a bit of brandy. Sadly, we have overdosed on sugar this year with cookies and other deserts, so no tarts for me until next time around. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [December 29, 2019, 8:10pm UTC](https://boards.straightdope.com/t/post-christmas-baking/845527/5 "2019-12-29T20:10:09Z")
I use the mincemeat recipe from an Anglican Ladies’ cookbook. Ingredients include: Ground beef Suet apples Vinegar Sugar Molasses Lemons including grated rind Oranges including grated rind Raisins Currants Allspice Cinnamon Cloves Apple juice The first time I made it in our relationship, Mrs Piper said “You’re cooking meat and fruit TOGETHER?!?” She’s come around though. A few years ago I was cooking it on a Saturday when she was out shopping. She came home, breathed in the aroma, smiled, and said: “You’re making Christmas!” ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [December 29, 2019, 11:07pm UTC](https://boards.straightdope.com/t/post-christmas-baking/845527/6 "2019-12-29T23:07:20Z")
What’s “real icing?” Because if it’s Royal Icing, no thanks! ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [December 29, 2019, 11:47pm UTC](https://boards.straightdope.com/t/post-christmas-baking/845527/7 "2019-12-29T23:47:07Z")
Cub doesn’t like the sickly sweet goo that comes in a tin from the store (“boughten”), and he doesn’t like butter icing, which has such a high butter component, creamed with sugar. Instead, for chocolate cakes, I melt chocolate semi-sweet in a water bath pot, with a bit of butter. Add whipping cream. Then mix in the baking sugar and vanilla, and ice the cake while it’s warm. Nice shiny chocolate icing, without the heavy butter flavour.