Posted in American Classics, Baked Goods, Breakfast, Christmas, Holiday Treats, Vegetarian | No Comments »
Christmas Morning Frosted Cinnamon Rolls
I believe in planning ahead. Heck, I start my Christmas shopping in July for goodness sake! Most of us focus on Christmas dinner, but what about breakfast? I always liked to have a warm batch of frosted cinnamon rolls ready for all to eat after opening presents.
2 Room Temperature Eggs
3/4 Cup Warm Water (Not Hot Water)
1 Package Active Dry Yeast
3 1/2 Cups Sifted Unbleached Flour
1 Teaspoon Kosher Salt
3 Tablespoons Sugar
1/2 Cup Unsalted Butter
1/4 Cup Melted Butter
1/3 Cup Brown Sugar
2 Tablespoons Ground Cinnamon
1/4 Cup Raisins
1/4 Cup Chopped Pecans
Extra Sugar For Sprinkling
3/4 Cup Powdered Sugar
3 Teaspoons Milk
In a medium-size bowl beat eggs for 1 minute. Add warm water and yeast. Stir to dissolve yeast. Place in fridge for 10 minutes. In a large-size bowl combine flour, kosher salt, and sugar. With two forks or a pastry blender, blend in butter. It should look like coarse crumbs. Make a well in center and pour in yeast mixture. Gradually blend mixtures together. It should look loose and sticky. Gather dough onto floured surface and knead for 2 minutes until smooth. Form dough into ball and put into lightly greased bowl. Place in fridge and chill for at least 3 hours or overnight. When you’re ready to bake, roll dough into an oblong shape on a floured surface. The dough should be about 1/4 inch thick. For filling: In a medium-size bowl combine brown sugar, cinnamon, raisins and pecans. Brush dough with melted butter and sprinkle with brown sugar mixture. Leave a 1-inch boarder. Roll dough to form what looks like a jellyroll. With serrated bread knife cut roll into 1-inch slices. Place onto greased baking sheet 2 inches apart and allow to rise, in a warm place, for 30 to 40 minutes. Sprinkle generously with sugar. Place into 350 degree preheated oven. Bake for 24 minutes. Remove from oven and allow to cool for 5 to 10 minutes on wire racks. You may want to drape cooling racks with waxed paper. To make frosting: In a medium-size bowl mix together powdered sugar and milk together until nice and smooth. Drizzle frosting over rolls and serve. Makes 1 dozen rolls.
Posted in Afternoon Tea, American Classics, Baked Goods, Christmas Cookies, Comfort Food, Cookies, Holiday Treats, Vegetarian | No Comments »
Grandmother Libby’s Spiced Oatmeal Cookies
My great grandmother used to make these cookies for the holidays. One year I asked her for the recipe, which I am delighted to share with you. They are easy to make. You can add raisins or leave them out.
1 Cup Shortening
2 Cups Brown Sugar
1/2 Teaspoon Vanilla Extract
2 Room Temperature Eggs
2 Tablespoons Whole Milk
2 1/2 Cups Unbleached Flour
2 Cups Old-Fashioned Oats
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Teaspoon Ground Cinnamon
Preheat your oven to 350 degrees. In a large-size bowl cream shortening, vanilla and brown sugar. Add eggs and milk. Mix well. In a medium-size bowl combine flour, oats, baking soda, kosher salt and cinnamon. Add to the creamed mixture. Line baking sheets with parchment paper. Drop rounded teaspoonfuls onto baking sheets about 2 inches apart. Sprinkle tops with additional sugar. Place into oven and bake for 12 to 15 minutes. Remember that all ovens heat differently. I like to remove my cookies just a tad underdone because they will continue to cook a bit when out of the oven. Remove from oven and let sit on baking sheet for 5 minutes before removing. Remove cookies and let cool on wire racks. Makes about 4 dozen.
Posted in Candy, Christmas, Desserts, Holiday Treats, Vegan, Vegetarian | No Comments »
Chocolate Peanut Clusters
I’m amazed at how simple these chocolate nut clusters are to make. They are great to give as gifts or to bring out after holiday meals. If you don’t have a double boiler then use a metal bowl over hot water.
1 Pound Chopped White Candy Coating
12 Ounces Semisweet Chocolate Chips
16 Ounces Dry Roasted Peanuts (Salted or Unsalted)
Line baking sheets with parchment paper. In a double boiler or metal bowl over hot water, melt the candy coating and chocolate chips. Stir until nice and smooth. Remove from the heat and stir in the peanuts. Drop by rounded teaspoonfuls onto parchment paper lined baking sheets. If you don’t have parchment paper then waxed paper will work fine for this recipe. Place into the fridge for 20 minutes until set. Store in airtight containers. Makes about 2 1/2 pounds.
White candy coating is a vanilla flavored product that melts easily and then sets firmly and quickly creating a glossy finish. It comes in either a solid block or a package of small thin wafers or discs. White candy coating is NOT the same as white chocolate.
Posted in Side Dishes, Vegan, Vegetables, Vegetarian | No Comments »
Asian Green Beans
I confess that I have eaten way too much last week so it’s time for me to lighten up a bit. I like to use a mild and sweet soybean paste, but any white miso will work just fine. This white miso dressing is also great on simply prepared vegetables or seafood. Make a big batch of the dressing and keep it in the fridge, in an airtight container, for up to 1 week.
2 1/2 Pounds Fresh Green Beans
1/4 Cup White Miso (Fermented Soybean Paste)
4 Tablespoons Thinly Sliced Green Onions (Dark Green Parts Only) Divided
3 Tablespoons Unseasoned Rice Vinegar
2 Tablespoons Japanese Prepared Hot Mustard (Not Wasabi)
2 Tablespoons Vegetable Oil
1 Tablespoons Sugar
1/2 Teaspoon Kosher Salt
1/4 Cup Toasted Sliced Almonds
In a large-size pot cook the green beans in salted water until crisp-tender. Transfer to a bowl filled with ice water to cool. Drain well. Trim beans by cutting in half on a sharp diagonal. Place cooked beans on paper towels to dry off. In a small-size bowl combine miso, 3 tablespoons green onions, vinegar, mustard, oil, and sugar. Whisk well. Add kosher salt and whisk again. Place green beans in a large-size bowl. Pour dressing over beans. Toss to coal well. Garnish with almonds and remaining green onions. Serve warm or at room temperature. Serves 6
Posted in Baked Goods, Breakfast, Christmas, Comfort Food, Holiday Treats, Make Ahead, Thanksgiving, Vegetarian | No Comments »
Holiday Pumpkin Cherry Bread
This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts. It’s easy to make and keeps quite well. Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays.
3 Cups Unbleached Flour
2 Tablespoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
3 Cups Sugar
15 Ounces Pumpkin Puree
4 Large Eggs
1 Cup Vegetable Oil
1/2 Cup Orange Juice
1 Cup Dried Tart Cherries
Preheat your oven to 350 degrees. Grease and flour two 9×5 inch loaf pans
In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt. In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended. Add pumpkin mixture to flour mixture. Stir JUST until moist. Fold in dried cherries. Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes. Remove from oven and cool in pans on wire racks for 15 minutes. Remove from pans and place on wire racks to cool completely. Makes 2 loaves.