What Christmas treats (baked or not) are you making far in advance of the holiday? Anything?

Michael, here's what my sister does.

She teaches school and she makes many huge cookie/treat trays each year. What she does is make her list. Then in October she starts making a few recipes of cookie dough each weekend and freezing them. In November she makes her cut-out cookies and freezes them. The cafeteria lady lets her use the freezer at school. This way the week before she makes the trays she can thaw & bake the already made cookie dough, make some quick breads and sometimes candy, and rice crispy treats, which are still the high school kids favorites. Last day she frosts and decorates the thawed cut-out cookies, lets dry and then puts her trays together. They are beautiful. (She buys trays from the bakery) She has done this for years & has it down to a science. She is very organized. Here's a picture of a tray:

http://s1016.photobucket.com/albums/af285/MelissaDallas/?action=view&current=LindysCookieTray.jpg

 
The German Christmas baking tradition is your friend for early baking...

Many of the specialties of the German Christmas baking are traditionally baked weeks ahead of time (although it is still a bit early) so they have time to mellow and properly age for optimal quality:

Honey Lebkuchen
Elisen Lebkuchen
Spekulatius (in this country recognized as "Dutch Windmill Cookies")
Stollen
Pfeffernüße
Berliner Brot
Hutzelbrot
Birnenbrot
Zimtsterne (Cinnamon Stars)
Anisplätchen (Anise Cookies)
Springerle
Vanillekipferl (Vanilla Crescents)

I have probably posted most of these somewhere, someplace, multiple times. But here is a quick link that has recipes for all of those (not tried by me).

http://www.myhouseandgarden.com/German%20Christmas.htm

 
If you want it spicy add more jalapeno.

I think they must be growing special mild gringo jalapenos these days. Most I buy seem to have very little heat.

 
I agree with you--those giant jalapenos we get around here have not much heat. . .

I try to go to a mexican store to get the smaller jalapenos with heat and good flavor.

Also, with prolonged cooking I find that jalapenos tend to lose their heat--I also think I remember reading this in a Penzey's catalog. Maybe try some serranos?

Might be interesting to try the dried smoked jalapenos (chipotles) that we can get in bags 'round here in this chutney recipe. Those are pretty hot, and definitely smokey!

 
I don't like the way serranos smell. Isn't that odd?

Chipotle would be interesting in this, but I think I like the bright, clear fruit flavor in it without any smoke. Sometimes they are very smoky and I'm afraid it would overpower the other flavors. I just hate wimpy jalapenos! You can tell as soon as you cut into one that it is not going to have any heat. Might as well be bell pepper.

 
I often bake pumpkin (or other A to Z) bread in the wide mouth pint jars.

This time of year, I often make zucchini bread in the jars also.

 
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