Denim jumper with a reversible bucket hat.
Plaid jumper.
Dress to match daughter's favorite dress.
And daughter's favorite - a flannel night shirt.
From our home to yours...
Have you any room for Jesus,
I've really fallen off on sharing bread recipes, but I just had to share our favorite sticky buns! My mom made these every Christmas morning, but, of course, they are treats any time of the year!First, cook and mash potatoes to make one cup of potatoes. Save the water from cooking your potatoes. For some reason, yeast loves potato water! (That is a tip to remember any time you are cooking potatoes.) Allow the water to cool until warm. 1 1/2 cup warm potato water 1 T yeast Mix together. 2/3 cup butter 2/3 cup sugar 1 cup mashed potatoes 2 eggs 1 1/2 tsp salt Mix together. Add yeast water. Mix. 7 to 8 cups flour Mix in flour one cup at time until you have a soft dough. Knead for several minutes. Place in greased bowl. Raise. Punch down.Roll out half the dough. Spread with melted butter. Sprinkle with cinnamon and brown sugar.
Roll up jelly roll style.
Slice in about 2 inch slices.
Place in greased pans.
Pour goo over the top. Allow to raise until doubled. Bake at 375 degrees for 20 minutes.
While still warm, dump rolls onto a cookie sheet. This makes two 9x13 pans or four 9x9 pans. Goo - 2 cup brown sugar 1 cup water 4 T molasses 4 T butter Boil for one minute. Pour over rolls before raising. Variations - If you like nuts, sprinkle chopped nuts into the greased pans before placing rolls. If you prefer cinnamon rolls (not sticky buns) omit the goo. After baking you may add your favorite caramel icing. These rolls our awesome and truly the best I've tasted. (Though if you think you have a better recipe, I'd be glad to accept any rolls to do a taste test!) But sometimes, I just don't have the time this recipe requires.
So, if you want to make sticky buns the next day, mix up the above recipe. Place dough in a greased bowl. Cover tightly and place in refrigerator. About 2 hours before serving sticky buns, take the dough out of the refrigerator, form into rolls as written above, and bake.
I know some of you, maybe all, will look at this recipe and shudder at the thought of consuming raw eggs! I've done a bit of reading about raw eggs the past years and truly don't believe you are playing the Russian roulette by eating them! For centuries, raw eggs (and raw milk) were considered powerhouses of vitamins and the ideal nutrient dense food for good health. It is only the last number of years that we of the industrialized world have become fearful of anything that hasn't been sterilized, fumigated or processed beyond recognition of the God given food it originated as. Since eggs play such an important role in eggnog, I would seek out the best source possible. Ideal would be eggs you've raised yourself, or if you personally know the person who did. If that isn't an option then at least find free range, organic eggs. If you've only had factory farm eggs that have been in cold storage for weeks before arriving at the grocery store, you'll be amazed at the difference in the rich yellow yolks and superior flavor of a real farm fresh egg! Our thoughts on homemade eggnog? It certainly was different then bought eggnog. The flavor was more delicate and not as sickeningly sweet. The drink was foamy but not as thick. The over all flavor was similar and we greatly enjoyed it! And the children thought it was great!!! Eggnog 6 eggs 1/2 cup sugar 3 cup whole milk 1 cup heavy cream 1 tsp nutmeg, freshly grated if possible Place a large bowl in the freezer for 10 minutes to chill. Separate your egg whites and yolks. Refrigerate the whites.In chilled bowl, beat egg yolks with electric hand mixer for several seconds. Add sugar and continue to mix for 1 to 2 minutes.
Add milk, heavy cream and nutmeg and beat until well mixed. Place bowl in refrigerator until ready to serve. (These steps can be done up to a day ahead.)
Immediately before serving, place egg white in a second bowl and beat with electric hand mixer until stiff peaks form.
Gently fold whites into the yolk/milk mixture. Gently whisk until eggnog is smooth.
Serve immediately. Garnish with a little sprinkle of nutmeg.
This makes about 10 servings but you can easily make a smaller batch.
Shape dough into 1/2 inch rolls.
Cut each strip into pieces about 1/2 inch long. Arrange on ungreased cookie sheeet.
Make a small ball of dough. Flatten the ball onto the cookie sheet for a bear head.
Bake at 350 degrees for 10-12 minutes. Cool for one minute before removing from cookie sheet.
Stir jam and spread on dough. Roll up dough starting from the long side. Pinch edges to seal. Cover and chill for 1 hour, turning dough occasionally. Slice dough into 1/2 inch slices.
Bake on cookie sheet for 12 minutes at 375 degrees.
Frosting:
I thought I'd share a few of our favorite Christmas cookie recipes! It certainly would not be complete without my aunt's gingerbread boys!
Roll 1/2 inch thick. Cut. If you prefer a crispy cookie, roll out 1/4 inch thick.
I like to add chocolate chips or M&Ms for buttons before baking. I'm into simple decorations! And it is easy for children to help! If you prefer, you can decorate with icing after the cookies cool.
Bake at 350 degrees for 12-15 minutes. Unless you roll them out thinly then only bake for 8 minutes.
