Over the years one of our Solstice traditions my wife has always kept to is the Solstice baking schedule to bake cookies, cakes, making peanut brittle, pecan fudge, sugar cookies, Fudge Delice (my favorite and made with dark chocolate), pizzella, shortbread, ginger pies, “Elsa” cookies, Red Velvet cookies, and so much more…21 tins in all. As each day’s baking cooled, whatever was baked was placed in one of our many holiday tins collected over the years and placed on a table dedicated for Solstice Baking. The magical aroma of the day’s baking wafted though the house and when I came home each December evening, it was like walking into a bakery.
The urge to “sample” was overpowering at times but the rule was no sneaking, tasting, or even opening a can once it was placed on the Solstice table until after dinner on Solstice Eve. As each day neared Solstice Eve the holiday tins grew and grew and grew until finally Solstice dinner was enjoyed by all and the tins could be opened and sampled to each heart’s delight.
This year, the Solstice Table was our recently acquired German Eckbank in the den,
Without further adieu, today’s image is the “Eckbank Table of Solstice Baking”. (I’ve also included an index of what each can contains.)
From each of us to each of you…Merry Solstice and may the New Year usher in a better world for all of us!