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Start Fresh for Great Holiday Baking
 (Family Features) - It's hard to imagine the holidays without the flavors and aromas
of treasured recipes. Warm scents, like gingerbread and cinnamon,
fill the house and evoke memories of celebrations past. To make
sure this season's sweets inspire new memories, take a few
moments to put your pantry in order. Key items — like flour,
sugar, chocolate, baking powder, nuts and spices — should be
checked for freshness to ensure that baked goods rise to the
occasion and taste their best. With the freshest ingredients and
some creative twists, it's easy to reinvent family favorites and
impress guests of all ages.
Chocolate chips and cocoa lend added richness to traditional
gingerbread. For an elegant touch, bake the cake in a fluted tube
pan instead of the typical square.
Enjoy the quintessential holiday beverage — eggnog — without the
glass! Eggnog Delights are a fun, unexpected addition to the
season's cookie repertoire. Begin with a new can of baking powder
to make sure your cookies don't fall flat. Add a festive finish
with rum-flavored frosting and a sprinkle of nutmeg.
Cinnamon is the star ingredient in Cinnamon-Caramel Swirl Bars,
an indulgent recipe certain to please one and all. This favorite
holiday spice combines with gooey caramel for a truly decadent
bar cookie. Before you bake, check your cinnamon. If its aroma
has faded, chances are its flavor has too.
Try these tempting recipes to create the ultimate holiday dessert
table.
Help all your pantry ingredients stay fresh by storing them
tightly closed in a cool, dark and dry place.
For more spice freshness help, call 1-800-MEAL-TIP (1-800-632- 5847), and for great holiday recipes, visit www.clabbergirl.com or www.mccormick.com. 
Festive Chocolate Chip GingerbreadPrep Time: 15 minutes | Cook Time: 40 minutes 2 1/2 cups flour 1/3 cup unsweetened cocoa 2 teaspoons Clabber Girl Baking Powder 2 teaspoons McCormick Ground Ginger 1 teaspoon baking soda 1 teaspoon McCormick Ground Cinnamon 1/2 cup (1 stick) butter, softened 1/2 cup firmly packed brown sugar 1 cup molasses 1 egg 1 cup boiling water 1 cup chocolate chips Vanilla Butter Glaze 3 tablespoons butter, melted 2 1/4 cups confectioners' sugar 3 tablespoons water 1 1/2 teaspoons McCormick Pure Vanilla Extract STIR flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium bowl. BEAT butter, sugar and molasses in large bowl. Mix in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chips. Pour into 10-cup fluted tube pan that has been sprayed with nonstick baking spray with flour. BAKE in preheated 350°F oven 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. PREPARE glaze by mixing ingredients in medium bowl until well blended and smooth. Let stand 5 minutes. Spoon over completely cooled cake. Let stand until set. Makes 16 servings 
Eggnog DelightsPrep Time: 40 minutes | Cook Time: 10 minutes 3/4 cup butter, slightly softened 1/2 cup sugar 2 eggs 1 teaspoon McCormick Pure Vanilla Extract 1 1/2 cups flour 1 teaspoon Clabber Girl Baking Powder 1/2 teaspoon McCormick Ground Nutmeg 1 cup finely chopped nuts Eggnog Frosting 1/4 cup (1/2 stick) butter 1 cup sifted confectioners' sugar 2 teaspoons milk 1/4 teaspoon McCormick Imitation Rum Extract BEAT butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add sugar, eggs and vanilla extract; beat until well blended. Gradually beat in flour and nutmeg, scraping side of bowl occasionally. Stir in nuts. If needed, refrigerate 30 minutes or until dough is easy to handle. SHAPE dough into 1-inch balls. Place about 1 inch apart on baking sheets. (Refrigerate remainder of dough while baking each batch of cookies.) BAKE in preheated 375°F oven 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool completely on wire racks. PREPARE frosting. Beat butter in small bowl until softened. Gradually add sifted confectioners' sugar; beat until fluffy. Beat in milk and imitation rum extract until well blended. Frost center of each cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg, if desired. Makes about 3 dozen cookies 
Cinnamon-Caramel Swirl BarsPrep Time: 25 minutes | Cook Time: 35 minutes 1 1/2 cups flour 2 teaspoons Clabber Girl Baking Powder 2 teaspoons McCormick Ground Cinnamon 1/4 teaspoon salt 1 1/2 cups firmly packed brown sugar 1/2 cup (1 stick) butter, melted 2 eggs 2 teaspoons McCormick Pure Vanilla Extract 1 cup chopped pecans 1 package (14 ounces) caramels 1/4 cup milk PREHEAT oven to 350°F. Lightly grease foil-lined 13 x 9-inch baking pan. STIR flour, baking powder, cinnamon and salt in small bowl. Mix sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup batter for later use. Spread remaining batter into baking pan. Bake 15 minutes or until firm. MICROWAVE caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times to marbleize. BAKE 15 to 20 minutes longer or until center is set. Cool completely in pan on wire rack. Lift from pan; remove foil. Cut into bars to serve. Makes 24 bars SOURCE: Clabber Girl Baking Powder McCormick Spice Company
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