Taste of Home Magazine Celebrates the Sweetest Time of Year

December 3, 2009

GREENDALE, Wis., Dec. 3 /PRNewswire/ – On Newsstands Now — Anyone who has a sweet tooth or knows someone who does – which is to say most everyone – will love the December/January 2010 issue of Taste of Home: The best holiday cookies, spectacular prize-winning cakes, homemade marshmallows, caramels, brittle, and chocolate, chocolate, chocolate everywhere – ’tis the season for holiday treats! But the folks at Taste of Home know we cannot live by dessert alone. (Sorry!) So, for those looking to satisfy more than a sweet tooth, the issue is also packed with terrific ideas for brunches, healthy choices for baking and snacking, and much more – 120 recipes in all… and all of it real food from real home cooks making for a real special holiday season and New Year.

Sweet Celebrations! Cookies, Cakes, Candy, and So Much More

If there’s one thing Taste of Home’s staff and home cooks are passionate about for the holidays, it’s Christmas cookies. And “The Very Best Christmas Cookies… Ever!” (pages 52-60) brings back the editors’ and staff’s favorites from the past 20 years. These are the best of the best – eight timeless traditional favorites, including irresistible Pecan Meltaways, rich Holiday Sugar Cookies, kid-favorite Candy Cane Cookies, and classic Holiday Spritz.

And once the cookies are baked, let them eat cake (and you, too!) with one or more of the delectable prizewinners in the issue. Like the grand-prize winning Chocolate Truffle Cake (44) from Jo Ann Koekenmeier (Damiansville, IL) – an impressive, moist, and decadent three-layer chocolate cake with a creamy chocolate filling between the layers and a ganache topping. Savor the sumptuous Magnolia Dream Cheesecake (19) – a runner-up in America’s Best-Loved Recipe Contest for its brilliant hazelnut crust and creamy ricotta, cream cheese, sour cream and hazelnut liqueur filling. Need something quick and easier? Indulge in Chocolate Toffee Cake (45), a from-scratch bundt cake filled with toffee and chocolate chips and caramel icing, or the issue’s “cover girl”: a Chocolate Strawberry Celebration Cake (47) that jazzes up cake mix with instant chocolate pudding, sour cream and melted chocolate topped with a creamy chocolate butter cream frosting.

Finally, don’t miss “Mmm… Marshmallows” (65) featuring a recipe and ideas for fantastic homemade marshmallows. You won’t believe how easy it is to make and decorate these sweet treats — you may never buy the store-bought kind again.

Give the Gift of Great Taste

Those marshmallows and wonderful cookies also make great holiday gifts for friends, family, and anyone else to whom you want to say, “Thanks!” Food gifts are perfect for the season and the times: thoughtful and economical…not to mention delicious! For ideas, check out “Gifts in Good Taste” (61-64) and its recipes for Cashew Brittle (a twist on the peanut version), buttery-rich Pecan Caramels, Triple Chocolate Fudge (with semi-sweet, milk, and German sweet chocolates), super-easy Chocolate Covered Pretzels, and Caramel Corn with Nuts (makes a fun hostess gift with a bottle of wine). Plus there’s Sweet-Hot Spiced Nuts (31), in which a good-for-you almond takes on a sweet and hot flavor and, when specially packaged makes a wonderful gift idea, Green Mint Bark (28, which is a terrific recipe to make with kids), and a “Cook Smart” (27) lesson on candy making for your own creations. Just remember to make extra for yourself or you might be tempted to eat it all before you box it up!!

Good Things Come in Brunches

For those guests who understandably expect more than sweets for a meal, the December/January issue offers several ideas for brunch and beyond. In “Let’s Do Brunch” (32-34), the recipes are not only yummy but completely affordable, like a Rainbow Quiche (32) that is satisfyingly full of veggies and a creamy filling and is only $1.14/serving and a Brie-and-Veggie Brunch Strata (33) that is perfect for company but its generous ingredients still add up to only $1.29/serving (and less if you use leftover bread!). Or choose to fill your home with the irresistible smell of the fresh-baked breads from “Rise and Shine!” (20-22), such as the bountiful and impressive Christmas Wreath Bread (20, a sweet yeast bread filled with an almond cinnamon mixture) and Overnight Cherry Danish (21, a great make-ahead for the next morning).

Of course, these are just some of the seasonal delights that fill the December/January issue of Taste of Home. There’s even more online at (http://tasteofhome.com/christmas)! From perfect roasts to sweet celebrations and everything in between, nothing says Happy Holidays and New Year like a little taste of home. Warmest wishes and enjoy!

About Taste of Home

Taste of Home is a leading multi-platform producer of information on food, cooking and entertaining, serving home cooks with engaging media that capture the joy and comfort received from food made with love. Taste of Home publishes three magazines, including the flagship Taste of Home — America’s largest cooking magazine, with a circulation of 3.2 million — Healthy Cooking and Simple & Delicious; top-selling bookazines; newsstand specials; and popular cookbooks. Traffic on tasteofhome.com increased 166 percent, to 2 million monthly UVs, from December 2007 to December 2008. Taste of Home is part of Food & Entertaining@RDA (The Reader’s Digest Association, Inc.) More information can be found at http://www.tasteofhome.com.

SOURCE Taste of Home

Source: newswire

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