The dainty tray is a staple of holiday gatherings on the Prairies. We wait for it every year, hoping our favourites make an appearance, alongside healthier options.
The tray is a tradition that ties generations together and can even help welcome new family members when they get to add their favourite treat to the mix. It becomes a lovely blend of old and new.
Perhaps its best trait though, is that whipping one up doesn’t have to be stressful, and it’s a pleasure before the cold reality of post-holiday winter sets in.
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Connection, not perfection
A good dainty tray is not about perfection. It’s flexible. It’s about balance and a little variety. All you really need is a few classics, something bright, something crunchy and something fun for the kids.
- Start with your favourite traditional treat: Multi-layered vinatarta cake, matrimonial cake, shortbread and butter tarts are standard for many rural families. In my home, we love pfeffernusse (peppernuts), stollen (German Christmas bread) and zimtsterne (cinnamon stars). Making all three is a bit much, so I choose one and either buy the others or rely on family members. There’s no rule saying you have to make everything yourself. Lighten the load and keep the dainty tray stress-free.
- Add something chocolatey: Fudge, Nanaimo bars, brownies, chocolate crinkle cookies or chocolate bark are always popular. Most of these freeze well and are easy to make ahead and pull out when company stops by. Want something really easy? Buy your favourite wrapped chocolates and add them to the tray.
- Add something light and bright: This caters to those who prefer less sweet treats. Lemon squares, lemon shortbread, dried apple rings dipped in chocolate, sugared fresh cranberries or cookies with a lemon glaze offer a fresh, light bite.
- Go crunchy: Crunchy snacks round out the tray and give non-cookie lovers something to enjoy. Caramel popcorn, roasted and seasoned nuts or pretzel clusters are easy to make and add a nice change of texture.
- Include a pop of colour: If there are children around, add a fun, colourful treat. Sprinkle cookies, gingerbread cut-outs, marshmallow squares or hot chocolate stir sticks always catch their attention. For a simple option, try the gingerbread bar recipe below.
Keeping stress low
Many of these treats can be prepared weeks ahead and tucked into the freezer for safe keeping. Shortbread, ginger snaps, date squares, peanut butter marshmallow bars, lemon squares and butter tarts all freeze beautifully without icing.
Just be aware that your family may find your secret hiding spot. After discovering nearly empty cookie tins in the past, I’ve learned to package and label my frozen treats as stew. It works like a charm to throw off snack thieves.
Finally, if you want to turn your dainty tray into something even more fun, plan a dainty swap with friends. Invite a few people over and ask each person to make one recipe in a large enough batch for everyone. For the swap, everyone brings their own containers, enjoys some visiting and leaves with a variety of treats. It’s a simple, social, and festive way to build a fabulous dainty tray.
If you’re looking for something new, here are some festive recipes for your dainty tray this holiday season.
Peanut butter honey rice crispy treats
A sweet no-bake cereal bar the whole family will love.
Makes: 24-30 pieces
Ingredients
- 6 cups crispy rice cereal
- 2 cups peanuts, roasted and salted
- 1 cup mini marshmallows
- 1/3 cup butter, unsalted
- 1 cup smooth peanut butter
- 3/4 cup honey, liquid
- 25 regular marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1 tbsp butter
- Flaky sea salt, as desired
Directions
Lightly grease a 9×13-inch pan.
In a large mixing bowl, combine cereal, peanuts and mini marshmallows. Set aside.
In a large microwave-safe container, microwave butter, peanut butter and honey for a minute, stirring halfway, until combined.
Stir in regular marshmallows. Microwave on high for 30 seconds at a time, stirring in between until all ingredients are melted.
Pour hot peanut butter mixture onto dry ingredients and mix to evenly combine.
Transfer to greased dish and pack down so that it forms an even layer.
Allow to set for one hour.
In a microwave-safe dish, add chocolate chips and butter. Microwave on high in 30 second increments, stirring in between.
Once chocolate is completely melted, spread evenly on top of the peanut butter honey square.
Lightly sprinkle flaky salt over the surface.
Cover with plastic wrap and store in the fridge until chocolate has set.
Source: Developed by chef Anna Hymers for Great Tastes of Manitoba
Luscious lemon squares
For those who love a bright, lemony treat that’s not too sweet.
Makes: 16-20 bars
Ingredients
Base
- 3 tbsp sugar
- 1 cup all purpose flour
- 1/2 cup butter
Filling
- 2 large eggs
- 2/3 cup sugar
- 2 tbsp flour
- 1/4 tsp baking powder
- 1 tbsp lemon zest (from one lemon)
- 1/4 cup fresh lemon juice (from one to two lemons)
- 2 tbsp icing or powdered sugar
Directions
Base
Preheat oven to 350 F.
In medium bowl, mix sugar and flour. Cut in butter until mixture is crumbly. Press crumbs firmly and evenly into bottom of an 8×8-inch square pan.
Bake for 15 to 17 minutes until just starting to brown.
Filling
In medium bowl, beat eggs. Stir together sugar, flour and baking powder in small bowl. Mix well (to prevent flour forming lumps in egg) and add to eggs. Beat in lemon zest and lemon juice.
Pour filling over baked base layer.
Bake for 20 minutes or until lightly golden around edges and centre is set.
Cool completely on a wire rack.
Cut into 16-20 squares or bars.
Sift powdered sugar over top of bars and garnish with extra lemon zest.
Store extras in the fridge for seven days or freeze for longer.
Source: www.gettystewart.com
Gingerbread cookie bars
Gingerbread made easy, complete with a delicious cream cheese icing and decorative sprinkles.
Makes: 10 bars or 16-20 squares
Ingredients
- 1 1/3 cup all purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup fancy molasses
- 1 large egg
- 1 tsp vanilla
Icing
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter softened
- 1/2 tsp vanilla
- 1/2 cup icing sugar
Directions
Preheat the oven to 350 F. Lightly coat an 8×8-inch baking dish with non-stick spray and line the pan with parchment paper. Set aside.
In a bowl, combine flour, ginger, cinnamon, nutmeg, baking soda and salt. Use a whisk to mix well and set aside.
In a large mixing bowl, blend melted butter and brown sugar with a hand mixer until light in colour.
Pour the molasses and vanilla into the butter mixture and mix until smooth. Add in the egg and blend until smooth.
Add the flour mixture to the large bowl and carefully mix the ingredients together until just combined and no dry flour remains.
Spread the batter into the prepared baking pan. Use a spatula to level the batter, making sure that it gets into the corners. Bake for 25 to 28 minutes, or until the centre no longer jiggles. Remove from oven and let cool completely in the pan.
Prepare the icing by combining the softened cream cheese and softened butter in a bowl. Blend until smooth and lump-free. Add vanilla and sifted icing sugar. Mix until smooth and set aside.
Remove cooled cookie bars from pan. Spread icing evenly over the top with a spatula. Decorate with holiday-themed sprinkles if desired. Cut into 10 bars or 16-20 smaller squares.
Source: Alix Loiselle of FrenchKissCook
