Easy uses for crescent rolls

1. DANISH!
I have used crescent rolls to make cheese, fruit, and chocolate danish.  All are really easy.
Step 1: open package, separate rolls, press lightly to spread out a little more thinly.
Step 2: prepare filling, place about a tablespoon on the larger end, roll, fold over edges, press lightly.
Step 3: bake at 350 for about 8 minutes!
filling varieties: Nutella, Your choice of all fruit jam, cream cheese filling.  To make, beat 1 block softened cream cheese, 1 egg, 1 tsp vanilla, and 1/2 cup powdered sugar.  You may add other flavorings if you'd like.

2. Hot Pockets!
Roll out dough as above.  Fill with tuna or chicken salad, ham and cheese, etc.  Bake as above.

3. Go to this website to check out some delicious looking recipes  http://www.pillsbury.com/products/crescents.
Here is Pumpkin ravioli with salted caramel whipped cream.  YUM!

4. You can simply favor them.  Before rolling, sprinkle with herbs of your choice.  try it, you will be surprised at the difference.

5. Coffee cake recipe here http://www.yummly.com/recipe/Cherry-Cream-Crescent-Coffee-Braid-Food-Network-225464?columns=4&position=25/36




6. tarts.  http://www.adventuresofourfamily.com/2012/02/bacon-egg-and-cheese-breakfast-cups.html

Merry Christmas

Our Christmas morning tradition is; open gifts, eat a delicious brunch, watch Christmas movies, nap.  This works for us, and we enjoy it tremendously.  This year, our brunch included french toast, bacon, home fries, scrambled eggs, and orange juice.  Our movies were "The Nativity Story" and "It's a Wonderful Life"  We had a wonderful morning as a family.  I hope you were able to enjoy your Christmas morning with family also, and that you remembered the reason for this season.

Christmas morning french toast

1 loaf stale brioche (recipe follows) I baked it 3 days ago and left sit on the counter.

10 eggs

1 cup whipping cream

1 TBS vanilla extract

1 tsp cinnamon

whisk together eggs, whipping cream, vanilla, and cinnamon in a pie pan or other shallow, pan.

slice brioche into 12 slices, soak well in custard.

Heat a skillet to medium, coat liberally with cooking spray or butter.  Brown bread slices on each side.  Just brown, don't worry about cooking through.

Place browned slices on a baking sheet.  Place in oven and bake at 300 for 20-30 minutes depending on the thickness of your bread slices.  Cook just until custard is set and bread is not soggy.

Syrup:

2 cups pure maple syrup

1/2 cup pecans

2 cinnamon sticks

4 cloves

2 star anise

peel from one orange. (Use a peeler and leave in long strips.)

Place all in saucepan over low hear.  Steep until flavors meld.  if you start this when you start the french toast, it is perfect by the time the toast is done.  Strain into serving container.

Bread machine brioche

this recipe courtesy of allrecipes.com

mix 2 eggs, 1 egg yolk, 1 tsp vanilla extract, 1/4 cup sugar, 1 tsp salt, 1/4 cup warm water, 1 3/4 tsp active yeast, and 1 3/4 cup bread flour.  I also added 1 tsp cardamom, 1/2 tsp nutmeg, and 1/2 tsp cinnamon.

cut 1 stick of unsalted butter into 10-12 pieces.

start your machine for a small loaf with light crust.  Once the machine gets to the first kneed cycle, add butter, one piece at a time, until mixed.  after all of the butter is added, shut the machine and let it finish the cooking process.

easy =)

Grief is hard

     Generally, I carefully wall myself off from others during the holiday season.  I like people and I like Christmas, I just believe that most people prefer for you to be happy.  I find this is true even in church.
     These past few days, my defenses have been crumbling.  It started when I turned on the news to see the funerals had started for the victims of the sandy Hook Elementary school shooting.  I immediately turned it off, but the tears had already started.  Just the thought of the pain that those parents are going through has torn off the scab and exposed the raw nerves and overwhelming pain.  I am again filled with the longing is terrible, the aching desire to hold my son, to see his angelic face, to hear his belly laugh, and to smell his sweet baby breath.
     It has been nearly 14 years since I buried my son, today, I feel the pain as though it were yesterday.  So today, I will cry-a lot.  I will be driving many hours to pick my daughter up from college and will spend that time praying, listening to music, calling my sister, remembering, and trying to work my heart through another holiday.  This pain does not hit me every day or even every month, but when it does, it hits hard.
     I am not the only person you know who feels the pain of loss so deeply that sometimes they wonder how they will take their next breath.  Can you handle being a real friend?  Can you love someone through the darkness, or will you turn away?  Grief is hard work, it changes you.  Can you mourn with someone else?  You just may be what keeps that person going.  Remember, that although they may seem fine and many years may have passed, they still remember, and the pain is still there.   

Thank you gifts

I have been posting the recipes for most of the baking and candy making that has been going on in the house the past couple of weeks.  Here is the end result, completely packed gift boxes!  For those of you who are lucky enough to get one of these before we run out; you will be receiving:

Peanut butter brownies

Oreo brownies

Turtle brownies

Mocha truffles

Amaretto truffles

Eggnog truffles

Salted Caramel

Toffee

Cranberry/pistachio nougat

Peppermint marshmallows

Peppermint and chocolate Meringues

Buckeye bars

Hazelnut filled chocolates

Andes mint cookies

Sugar cookies

Hazelnut shortbread

I hope you enjoy these treats as much as we enjoyed making them for you!

Can faith in humanity be restored?

     Today,  the funerals for the children murdered in Newton, Connecticut started.  What a sad day.  The entire nation seems to be riveted.  Everywhere you go, people are talking about the tragedy.  People are coming together to help the families of the victims and the outpouring of love is amazing.  In spite of the horror of this entire event, my faith in humanity is being restored.
      This tragedy reminds me of so many others.  Why is it that we need something terrible to happen before we jump to help?  Why don't we volunteer more of our time before the tragedy?
     Do you remember the Oklahoma City bombing?  Those children who died in the preschool across the street?  People jumped to help those families immediately.
     What about 9/11?  Everyone remembers where they were.  Do you remember how sad you were?  How the entire country felt a collective anger and sadness?  The simultaneous death of so many people, so much grief, so much bravery.  The Fireman gave their lives trying to save as many people as possible.  For months after that, people volunteered to help and gave in any way they could.
     Now, we have these senseless murders.  20 young children will be buried this week.  We all grieve for these families.  With the holidays quickly approaching, instead of feeling joy, these families will be grieving the ultimate loss.  I had a friend post the pictures of these victims on facebook today.  Tears instantly came to my eyes.  Many have gathered together to give of their time to these families.
     Besides the grief, there is fear.  For those who are teachers, do you wonder what you would do if ever faced with the same circumstance?  How would you protect those precious angels in your care?  As parents, do you fear for your children?  I certainly do.  We always worry, and want our children to be safe, but at this exact time, many are afraid.
     How many others are sad at this time of the year.  Maybe we should all try a little harder to pay attention to those we see.  Lend a hand to the hurting, you never know when you will be the one needing the hand.  

chocolate peppermint cake roll

this is another amazing idea I got from Pinterest.  basically a pumpkin roll, but made with chocolate cake and a peppermint filling.  I was instantly hooked on the idea.  So, today I decided was the time to try this out.  I made a total of three cake rolls.

Cooked cake

Step 1: Make a chocolate cake.  I actually made this one from scratch with a recipe I found on all recipes, but you could just as easily use a cake mix.  There is no shame in using a cake mix.  just take a jelly roll pan, spray it with cooking spray, line with parchment, spray the parchment, and fill with cake mix.  I used 3 cups for each cake.  That seemed to work nicely.
Step 2: I used Bettercreme frosting mix (available at Gordon's)  Just pour the quart of mix into a mixing bowl, add about a tsp of peppermint extract, and beat on high until you get stiff peaks.  I thought about adding some red food coloring, but thought the white would look nice.  Remove cake from pan by flipping upside down onto a clean towel.  remove parchment paper and spread with filling. I sprinkled the filling with smashed candy canes.  (Gordons also sells pre smashed candy canes, I used those.)
Step 3:  Using your towel, roll the cake towards you.  in my mind, this was going to be easy and the cake would turn out beautifully.  In actuality, it cracked a lot.  I cooled the cake enough that the filling wouldn't melt.  Maybe I should have tried while the cake was a little warmer.
Step 4: my plan was to stop here, dust with powdered sugar, and serve.  BUT, I could not leave it looking this way.  So, I decided ganache would cover up the problems.  Take 1 cup of heavy cream, heat in a metal bowl placed over a pan of simmering water.  Once the cream is hot, stir in 1 1/2 cups of chocolate chips until melted.  add 1/2 tsp peppermint extract.  I slid the cake roll off of the towel onto a jelly roll pan, and poured the ganache over the top, then added more peppermint candy pieces just to look nice,
Step 5:  Allow to cool completely!  this is important.  the ganache needs to be firm so you can slice the cake without it making a huge mess.  (The first cake did not turn out as beautiful as the others because I didn't wait long enough.)

Once you are certain that the cake has cooled enough, use a serrated knife to cut the cake into slices.  I think in the end, it turned out pretty nice.  This cake tasted fabulous, and all three cakes sold out.  I will certainly make this again.  As you can see, my friend Shelby enjoyed it also.

So much tragedy

     I have been struck the past few days with how tragic life can be.  My family is anxiously anticipating the return of my oldest daughter from college next week.  We miss her and cannot wait to have the family together for the holidays.  While the anticipation is exciting, I have also been bitten by the holiday bug.  Christmas music, decorating, baking, etc are going on at my home.  Through all of this, I still long for my son and am saddened that he is no longer with us.  This strange mix of emotions happen every year this time.  My heart aches for the one who is not with us, but I have moved on to being able to feel joy for what I have.
     As all of this goes on in my life, a friend of mine from high school is sitting by her husband's bedside watching him die of cancer.  I grieve for her and her children.  I pray for her family that this transition will be beautiful for the family allowing them to say goodbye and have some peace.
     This week, a dear friend of mine was betrayed by those who should have been helping him.  His life and the life of his family are now in turmoil.  Because he stood on his integrity and tried to do the right thing; he is being vilified by those who have chosen the route of intimidation and coercion.  I have offered many prayers on his behalf and truly hope that his broken spirit will be repaired.  I naively thought that this would not happen and that integrity would be rewarded.  how sad that it often isn't.
     Now, today the school shooting in Connecticut.  How can such evil be present in this world?  How can this all be happening?  I am only one person; yet I know of three sad instances?
     All of this has made me pray fervently.  my favorite Christmas song continues to run through my head.  it reminds me "God is not dead, nor does he sleep.  the wrong shall fail, the right prevail."

and so it continues, both day and night

Friends; the baking is almost over.  I have nearly enough done to fill all of the gift boxes we will be giving out this year.  I so enjoy making these gifts for friends and family, and hope they enjoy eating them!
Today, I made two types of meringue cookies; chocolate and peppermint.  My husband and I personally, love these cookies.  They are light and airy, but have a crunchy texture on the outside.

Meringue cookies

8 egg whites
1 1/3 cup sugar
1/2 tsp salt
1/2 tsp cider vinegar
1/4 cup cocoa powder
6 candy canes
preheat oven to 225.


Whip egg whites in a standing mixer on high with sugar, salt, and vinegar until it reaches stiff peaks.
Divide mixture in half and place in two separate bowls.  Fold cocoa powder into one bowl.  smash those candy canes within an inch of their life and add half of them to the other bowl.  Fold gently, you don't want to deflate the meringue.  Line cookie sheets with parchment paper and spray with pan spray.  Drop mixture by tablespoons onto paper.  The cookies will keep the exact shape, so you can place them close together.  Use your spoon to form peaks for interest.
Sprinkle the remaining candy canes on top of the peppermint ones.
Bake at 225 for 90 minutes.
Cool 30 minutes on baking sheets.
store in a Ziploc bag at room temperature.  Keep the flavors separate so the peppermint does not flavor the chocolate.

My first try at marshmallows=success!

Well, I didn't post yesterday, but I did make more things!  When you live in the country, internet does not always cooperate.  I made 2 things I saw on Pinterest. First, were these beautiful peppermint marshmallows.

Don't they just scream "Make me?"  So, I pulled up this link http://www.bettycrocker.com/recipes/easy-peppermint-marshmallows/582fc3e4-bad5-40bf-8954-565947232145, followed the recipe, and, here is what mine turned out like.  These really weren't hard to make at all and they taste wonderful.  It was a bit of a sticky mess to get out of the mixer, but once you coat them in powdered sugar, everyting is fine.  mine aren't as bright, but I assume that is due to photoshop.
Next, I made eggnog fudge.
The recipe can be found here http://www.framedcooks.com/2009/12/eggnog-fudge.html  Does it not look creamy and wonderful?  I improvised this recipe a bit because i wanted more eggnog.  Bad idea.

Mine looks a bit less beautiful and didn't set up correctly.  I couldn't cut it because it's pretty soft.  I put it in the freezer, maybe that will help.  otherwise, I will be turning it into truffles by rolling it into balls and dipping in white chocolate.  It does taste great and very much like eggnog.  .  

A momentous occasion

First of all, my daughter is 19 today.  Happy Birthday to you!  This is the first time I have not been able to celebrate her Birthday with her, but we will see her this weekend.  I love you and can't wait to see you!

     Now, because when I visit, I need to bring the gift boxes for her professors, I have to get back on the baking pronto.  Last night, as I was dreaming of these boxes, yes, dreaming....I thought "I have too many circles in this box."  The plan was to make buckeyes, marshmallows, and fudge today.  However, those are all typically circles and squares.  This box needs some variety.  So, I decided to make the buckeyes in a sheet pan and cut them into triangles.  (I am so very clever.)
     This is win-win.  I get my new shape, and let's face it, the worst part of buckeyes is the dipping.  I eliminate that part.  Since you don't need the peanut butter to form balls that can hold shape while dipping, you can leave out some of the powdered sugar, keeping the peanut butter more fluffy and peanuty tasting.

Buckeye Bars

1 1/2 cups creamy peanut butter

2 sticks of softened butter

1 tsp vanilla

1 tsp sea salt

2 1/2 cups powdered sugar (more or less, depending on the consistency you want.)

1 pound melted milk or dark chocolate.  (I prefer dark.)

Mix all ingredients except chocolate in a stand mixer on medium until well mixed.  Just add about 1 1/2 cups of powdered sugar to start.  continue to add more until you reach the desired consistency.

The mixture should be fluffy, but stiff enough for the spoon to stand.

Resist the urge to eat it like this!

Line a 9x13 inch baking dish with waxed paper, spread with 1/2 of the melted chocolate.  Place in the freezer to harden about 5-10 minutes.

Spread peanut butter fluff over firmed chocolate.

Cover the peanut butter layer with the rest of the melted chocolate.  Be gentle, so you cover the peanut butter and don't mix.  place back in the freezer for about 10 minutes until this layer hardens.

cut and enjoy!

cranberry-pistachio nougat

I have seen many nougat recipes this year.  the idea of making it intrigued me.  When we were studying The Chronicles of Narnia, we made Turkish Delight to see what exactly the queen used to trick Edmund.  It was okay, but not fabulous.  We felt like we had missed something.  I have also made taffy, but all of that pulling- no thanks.  In my mind, I envisioned this silky, sticky substance that surely must be what nougat is.  Since we normally make a cranberry pistachio white chocolate bark, I figured why not try something new this year.  I will warn you, this recipe is a culmination of several attempts.  Some effort is required, but honestly, the cutting and wrapping is the most difficult part.  I have read that this process is similar to making marshmallows, so now, those are on my agenda!

 Cranberry Pistachio nougat

4 cups sugar

2 1/2 cups corn syrup

1/2 cup honey

1/2 cup water

1 tsp salt

4 egg whites

2 cups pistachios

2 cups dried cranberries

2 tsp vanilla (use rosewater if you'd like)

3-4 drops red food coloring

Beat egg whites to stiff peaks.

Spray a 9x13 pan with spray, line with parchment, spray liberally again.  When you think it is sprayed enough, spray it again.  Get the sides too-trust me.

Meanwhile, place sugar, honey, corn syrup, water, and salt in a large heavy saucepan.  Cook, stirring constantly on medium-low heat until mixture reaches 250. (hard ball stage)  Use a candy thermometer or drop into ice water to see if sugar forms a hard ball.  Once this stage is reached, slowly pour about one cup of the hot sugar liquid slowly into the egg whites and whip on high speed until mixture is stiff peaks again.

Place the rest of the mixture back over the heat.  continue to cook, while constantly stirring to 300.  Hard crack stage.  Now, with mixer running, slowly drizzle the remaining sugar down the side of the bowl into the egg whites.  The bowl will become VERY HOT.  Be careful.  Add the vanilla or rosewater during this time.  When mixed well, turn to low, add the food coloring one drop at a time, until the desired color is achieved.  I was looking for a nice pink.  Add pistachios and dried cranberries.

Scrape the hot nougat into the prepared dish.  Spread it out with a spatula.  (Spray it with cooking spray first)  I let the pan sit in my unheated oven for a few hours to cool.  

When you are ready to cut, I found using a pizza cutter that has been sprayed with pan spray worked great.  To separate pieces for wrapping, dip your hands in some warm water, it goes much more quickly.  cut into 1 inch squares, wrap in plastic wrap, and store in the refrigerator.

salted caramels

The further we get into my holiday baking obsession; you will see my love of caramel.  (Peanut butter is pretty wonderful also.)  So, today you get salted caramels.  If the idea of making caramel terrifies you, don't worry, it's not very difficult   I have made these with and without a candy thermometer.  Save yourself some trouble, use one!  Don't skimp in the ingredients here.  Real butter and whipping cream make a huge difference in flavor.

Salted caramels

1 cup white sugar

2 cups packed brown sugar

1 cup light corn syrup

1 cup butter

2 cups whipping cream

1 tsp vanilla

1 tsp soy sauce

1 TBS sea salt

Line a 9x13 inch pan with parchment paper and butter well.

Place sugars, butter, cream, corn syrup, and soy sauce in a heavy saucepan.  (Give it plenty of room to grow.)  Cook, stirring constantly on medium-low heat until the mixture reaches 250.  This is soft ball stage.  I tend to cook mine to 255 because I prefer a slightly more firm candy.  The choice is yours.  Remove from heat and add vanilla.  Spread into prepared pan, sprinkle with sea salt, allow to cool completely.

You can cook this to 240 and use as a caramel sauce.  That is wonderful also!

An entire box of wrapped caramels.

Caramel shortbread bars

These turned out so delicious!  A nice, buttery shortbread cookie with a gooey caramel layer.  add a little chocolate on top and there you go.  this recipe is pretty easy and very delicious.

Caramel shortbread bars

Shortbread layer
1 cup butter
1/2 cup sugar
1/2 cup ground pecans or walnuts
2 cups flour
1/2 tsp salt

Mix until this forms a dough.  this dough will be fairly soft.  press into a well greased 9x13 pan.
Bake at 350 for 25 minutes until golden.  remove from oven and cool completely.


Caramel layer
2 cups brown sugar
1 cup half and half
1/2 cup butter
Mix together in a saucepan, cook on medium-low heat, stirring constantly until bubbly.  continue to cook to hard ball stage (260 on a candy thermometer or until mixture forms a hard ball when dropped into ice water)
Spread over completely cooled shortbread.
Top with chocolate chips, or an entire layer of chocolate if desired.
Allow to cool at least an hour before cutting.  You can do it!

It's almost December!

You know you are hoping we will be mailing you one of our delicious boxes full of treats.  today, I have made toffee.  It is carmely, buttery, crunchy deliciousness.  This recipe is super easy.  

Toffee

2 cups flour

1 3/4 cup packed brown sugar

1 1/2 cup softened butter

1 cup chopped pecans

1 cup chocolate chips

Put flour and 1/2 cup pecans in a food processor.  Pulse until the
pecans are ground.  Add 1 cup brown sugar and 1/2 cup butter.  Pulse
until thee mixture forms coarse crumbs.
spread into a well greased 9x13 pan.
Combine 1 cup butter and 3/4 cup brown sugar in a saucepan.  heat on low, stirring constantly until boiling.  Continue to stir about 5 minutes until mixture turns caramel in color.  Do not burn!  (That is not delicious!)
Pour this lovely caramel over the crust layer.
Now, sprinkle with the remaining 1/2 cup pecans.
bake at 350 for 18 minutes.  the caramel will bubble and mix with the flour level.  resist the urge to open the door and look at it.  just trust it to do the magic.
When the time is finally up, pull from oven, and sprinkle with chocolate chips.  (We also added some butterscotch chips just for fun.)
You can spread out the chips to make a chocolate layer or even use more chips if you would like it to be really chocolatey.  I just love the caramel flavor, so I went with the less is more approach.

Lemon Blueberry Zucchini bread

The holiday baking continues!

Lemon Blueberry Zucchini bread

2 1/2 cups shredded zucchini

2 cups sugar

1 cup canola oil

3 cups flour

3 eggs

1 tsp salt

2 tsp vanilla

1 1/2 tsp baking powder

1/2 tsp baking soda

1 TBS cinnamon

1/2 tsp cardamom

1/2 tsp lemon extract

1 cup thawed, frozen blueberries drained

zest from 1 lemon

Beat together oil and sugar until creamy.  Add eggs, one at a time, mixing well.  Add all spices and extracts.  when well mixed, add baking powder, baking soda, and flour.  Do not over mix!  Fold in blueberries and lemon zest.

Pour into 2 greased bread pans.  Bake at 350 for 35-40 minutes.  

holiday whoopie pies

Continuing with the holiday baking extravaganza  I present whoopie pies!  I actually made 2 versions of these.  One with a chocolate cookie and vanilla filling.  Another with Andes mints.

Chocolate whoopie pies

Cookies:

4 1/2 cup flour

2 cups butter flavored crisco

1 1/2 cup brown sugar

1/2 cup white sugar

4 eggs extract

1 TBS baking soda

1 TBS vanilla

1 large box chocolate instant pudding

Cream Crisco and sugars until fluffy.

Add eggs and vanilla.  Mix in flour and baking soda.

bake at 350 for 12-15 minutes.  the center will still

be a little soft. Do not overbake.  To make whoopie pies, use a scoop so all are the same size.

I also added Andes mint pieces to the batter in another batch.  they were fabulous!

filling:

2 cups Rich's Bettercreme.

1/4 tsp mint extract

Whip together to stiff peaks.

We rolled these in sprinkles, but i think candy cane pieces would be lovely.

Cranberry cheesecake

The party went as great as I expected.  It is always nice to see the extended family and catch up.  I love my family and am blessed to have them in my life.  to continue with the holiday baking, i brought cranberry cheesecake to the party.  (and a ham, but that isn't nearly as exciting.)

Cranberry cheesecake

crust

1 sleeve of graham crackers

3 TBS butter, melted

1 TBS sugar.

crush graham crackers, mix with sugar and butter.  Press into the bottom and a bout 1/2 inch up the side of a springform pan.

Cheesecake

4 blocks of cream cheese at room temperature

5 eggs

1 1/2 cup sugar

2/3 cup half and half

2/3 cup sour cream

1/4 tsp salt

2 tsp vanilla

In a stand mixer, beat cream cheese until fluffy.  Add sugar and mix well.  Mix in eggs, one at a time, until well incorporated.  Add salt and vanilla.  After well mixed, add sour cream and half and half.  At this point, don't over beat, just mix until well combined.

Pour over crust.  Bake at 325 for an hour in a water bath.  (this prevents cracking.)  If you are not familiar with a water bath, just place a 9x13 pan of hot water in the oven.  Wrap the bottom and sides of your springform pan with foil to keep the water out, and place springform pan into the water.

Once the cheesecake is baked, turn off the oven, open the door slightly, and allow to cool in oven for 4 hours.  Transfer to the refrigerator for another 4 hours.

To remove from pan, simply pop the spring on your pan and remove the sides.  If it sticks a little, just run a butter knife around the edges and wiggle the pan gently.

Cranberry sauce:

1 package fresh cranberries

1 1/2 cups sugar

3/4 cup water

1/4 cup orange juice (the juice from one orange)

zest from one orange

Place water, cranberries, and sugar in a saucepan.  Simmer on low for a few minutes, stir in orange juice and zest.  Continue to simmer until thickened.  Pour into a shallow pan and place in the refrigerator for several hours until cooled

Balsamic whipped cream

Mix 1 cup whipping cream, 1 TBS balsamic vinegar, and 1/4 cup sugar in mixer.  Beat until stiff peaks form.

To assemble:

Place cooled cheesecake on serving platter, top with cranberry sauce, pipe whipped cream on the outside.

ENJOY!

Black Friday weekend continues

My favorite get-together of the year happens on the Saturday after Thanksgiving.  That is my Dad's family Turk-Xmas party. The family has grown so much that we rent a hall and have one very large party a year.  this allows everyone to plan ahead and most people make it.  for us, the drive isn't too far; some come a very long way.  I am looking forward to seeing everyone again and annihilating my aunt at a game of spoons.
Since we have a pretty big day, my youngest daughter and I made breakfast last night.

Cinnamon swirl bread

This recipe uses a bread machine, so I just let her measure everything, and we turned it on.  When the time came for assembly, I did one as an example, and she did the other.  We brushed ours with an egg wash so they would get a nice toasty, shiny color.

http://allrecipes.com/recipe/cinnamon-swirl-bread-for-the-bread-machine/detail.aspx.

The baking extravaganza has begun!

Every year for as long as i can remember, I have had a baking extravaganza during the holidays.  when I was younger, I went to my aunt Joyce's house and made candy with her.  Later, I did it myself.  now, i have daughters!  So, the baking has begun for this holiday season.  no black Friday shopping for these girls, no way.  we do black Friday baking.
So, for today, you get...

Bread pudding with Amaretto sauce

First, I should say, i prefer bread pudding made with challah or brioche.  I could not find any at the store, so I made my own.  Step one, make or buy bread.

Then, you will need to whisk together 12 eggs, 4 cups of half and half, 1 cup sugar, 1 tsp vanilla, 1 tsp cinnamon, and 1 tsp cardamom.  Add cubed bread and soak for about 30 minutes.

At this point, you can add dried fruit or nuts if you would like.  We have tried chocolate chips before, that was pretty good also.

Spray a 9x13 pan really well.  pour bread mixture into pan.  Bake at 325 for 45-50 minutes until firm.  Allow to cool to room temperature.

For amaretto sauce, mix 1.5 cups of milk, 1.5 cups of heavy cream, and .25 cups of sugar in a small pan and bring to a boil.  Add 3/4 cup amaretto, reduce heat to a simmer.  Whisk together 1 TBS cornstarch with 1 TBS water, add to mixture, cook until slightly thickened.  Pour over bread pudding and allow to soak through.  This is good hot, cold, or room temperature.  it's always a hit at family parties.

Loaded potato pancakes

     A few days ago, I cooked thanksgiving dinner for 350 people.  Today, I had to start dealing with the left-overs.  As I stood there trying to decide how I could turn these leftovers into something delicious that people would actually want to buy; I began thinking of the potato pancakes my mom used to make with leftover mashed potatoes.  Then, I had an epiphany!  Everyone loves loaded potato skins, why not loaded potato pancakes?  I tried a few, gave out a few samples, and finally heard what I was looking for, "These are delicious."  And, delicious they were!  So, enjoy these with your left over mashed potatoes later this week.

Loaded potato pancakes

2 cups left over, room temp, mashed potatoes
2 eggs
1/4 cup flour (may need a little more)
1/2 cup bacon crumbles
1/2 cup shredded cheddar cheese
1/4 cup chives
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste

Mix all ingredients well.  If the mixture does not seem stiff enough, add a little more flour.  It will depend on how dry the potatoes were in the first place.
Heat a skillet on medium, add enough oil to cover the bottom, drop by 1/4 cup into skillet, press down a little to form a pancake.  Allow to cook a few minutes until browned on the bottom and flip.
I served them with sour cream and a sprinkle of chives.