12 Days of Holiday Blogs: Holiday Bakeware
Whether you’re a year-round master baker or a novice looking to recreate mom’s famous recipe, the holiday season is the perfect time to fire up the oven and bestow sweet treats upon friends and family.
With a great recipe comes purchasing all the necessary ingredients and finding appropriate bakeware. That often requires purchasing a pan or dish you can use throughout the year.
Seattle Goodwill is a great place to round out all your baking equipment needs. Budnt pans, rolling pins, measuring cups, cooling racks, baking dishes: you name it, it most likely rests in Goodwill’s bakeware aisles at a low, affordable price.
When you shop at Goodwill, you’re also helping your community by providing funds for our free Job Training and Education programs.
Check out a couple of our favorite holiday recipes:
BUTTERY PECAN SNOWBALL COOKIES
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 2 1/4 cups cake flour
- 1 cup finely chopped pecan
- 1 cup powdered sugar for dusting
1. Preheat oven to 350 degrees
2. In stand mixer cream butter and powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Roll into one inch balls. Place on parchment covered baking sheets a few inches part. Bake for 11-13 minutes or until very lightly browned. Do not over bake.
3. Remove from oven and allow to cool just enough to handle them. Pour 1 cup powdered sugar in large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.
Alternative: coating with hot cocoa mix instead of powdered sugar is devine!!
SWEET APPLE FILLING BAKED INSIDE FLAKY PASTRY
- 1 2/3 Cup | 200g Flour
- 1/2 teaspoon salt
- 2-3 tablespoon sugar (optional)
- 1/2 cup | 1 stick | 115g butter
- 2-3 tablespoon Ice Water
- 5-6 apples
- 1/2 cup | 100g sugar
- 1/4 cup | 30g flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoon lemon juice
- Add the flour, salt and sugar if using to a large mixing bowl.
- Cut the butter into small cubes and add to the mixing bowl.
- Use clean dry hands to rub the butter into the flour until it resembled sand.
- Spoon in a few tablespoons of ice water and mix the pastry with a knife.
- Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
- Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
- Peel, core and thinly slice the apples and place into a large bowl.
- Add the sugar, flour, cinnamon, salt, and lemon into the bowl. Mix until well combined.
- Divide the pastry into two and roll each into a large disc.
- Place one disc of pastry into a pie dish and cut off any excess leaving about an inch of overhang.
- Pour all of the apples and any juice into the pie dish and top with the second pastry disc.
- Cut off any excess pastry and use your fingers and thumb to create a decorated edge.
- Place the pie into the fridge for at least 30 minutes before baking.
- Bake the pie in a 200C | 400F oven for 45-50 minutes or until the pastry is golden brown.
- Leave to cool for an hour before slicing and serving with a scoop of vanilla ice cream.
The pie can be made ahead of time and kept in the fridge until you are ready to bake it. Make sure to let the pie cool for around an hour. The pie is best served warm so the filling doesn't fall out when cut. Roll out any leftover pastry and cut out leaves with a small knife to decorate the pie.