Christmas ~ 2014

This was the first Christmas pictures that I put on my blog. All other future Christmas photos are under the label: family. 4 years ago and look how sweet they are!

the grands

This year our celebration was on the 21st. Brunch theme and lots of baked goods. We made cinnamon rolls, potica bread, pumpkin bread, blueberry coffee cake and gingerbread. Fun to have all in the freezer; except for gingerbread, for last minute gifts.
Josh and Valerie brought Longmont Dairy eggnog and Jesse and Jessica a fruit bowl.
We had two types of egg dishes, sweet potato and yukon gold turkey chili shephard's pie, bacon and a rice porridge.
Rob helped with my blog to be able to search for recipes by label. A great improvement!

eli printed the candy cane place cards

Royal Icing

Rob did a great job frosting the cookies this year!
Ingredients:

• 1 cup powdered sugar
• 2 teaspoon meringue powder (Wilton brand found at Michaels) plus 2 tablespoons water
• 1/8 teaspoon cream of tartar

Directions:
Place powdered sugar and cream of tartar in a mixing bowl.

Dissolve meringue powder in water and add to the sugar.

Beat on medium high speed until peaks form. About 5 minutes.

You may tint with food coloring if desired.

Note: Double the recipe is enough to frost one batch each Gingerbread ( blog: 12/14/14 label: cookies) and Cutout Sugar Cookies (blog: 3/11/15 label: cookies)

Maybe made ahead and stored in frig with was paper covering top and sealed well.

Printed

Gingerbread

Rob (retired) did the decorating for the 2014 gingerbread. Baking the cookies was so much easier with 2 people! The dough must chill for 24 hours, so plan accordingly.
Ingredients for Gingerbread:

• 1 cup shortening
• 1 cup sugar
• 1 cup molassas (I like Grandma's)
• 1/2 cup water
• 5 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice

Directions for Gingerbread:
Cream shortening and sugar. Add molassas and water and combine.

Sift the dry ingredients together and add to the wet ingredients. I incorporate the dry with a wooden spoon first then mix thoroughly with my kitchen aide.

Wrap dough in plastic wrap and chill for 24 hours. Before I am ready to roll out the dough I place the chilled dough in the freezer; so that it is super chilled. This prevents sticking to your surface.

I cut about 1/4 of the dough with a sharp knife and place remaining dough back in the freezer.

Roll dough with a rolling pin to desired thickness. (We like a softer cookie, so roll out thicker. Or if you prefer crispy cookie roll out thinner).

Place the gingerbread men on parchment lined 13x9-inch cookie sheets. (I buy my parchment sheet from either King Sooper or Safeway bakery department). Space about 2-inches apart.

Bake cookies in a 375-degree oven for 10-12 minutes. Transfer the cookies on the parchment paper to cooling racks.

Once completely cooled; decorate with Royal Icing (blog: 12/14)

Printed

Cinnamon Roll Frosting

Lots of sugar, but melt in your mouth. Frosts two 9x13-inch pans.
Ingredients:

• 1/2 cup unsalted butter, melted in microwave 
• 5 cups powdered sugar, sifted
• milk 

Directions:

Add the melted butter to the sifted powdered sugar. Add milk 2 tablespoons at a time until reach consistency you desire to easily spread on the cinnamon roll tops.

"To Die For" Cinnamon Rolls

The original recipe was from my sister-in-law, Mary. She made both cinnamon rolls and dinner rolls from the dough recipe. As with all yeast breads; this is A LOT of work, but worth it! Many moons ago the rolls were put on the Niwot High silent auction. They sold for hundreds of dollars; two 9x13-inch pans delivered warm to your door! Another family favorite; hopefully someone will take the baking baton. Warning: NOT gluten-free, sugar-free, paleo, gmo-free nor low in calories!!
Ingredients for Bread Dough:

• 3 cups warm water
• 2 packages dry yeast
• 1/2 cup sugar
• 3 eggs, beaten
• 3 teaspoons salt
• 3/4 cup canola oil
• about 9 cups white flour
• 12 tablespoons unsalted butter
• 1 1/2 cup brown sugar
•  ground cinnamon

Directions:

Warm up the bottom of a large bowl by running it over hot water. Sprinkle the yeast in the warm water that has been placed in the bowl, add 1 teaspoon from the 1/2 cup of sugar, stir to dissolve and set aside until frothy. (Water temperature is similar to a tepid bath for a baby or you can be specific and use digital help - 90-degrees). 

To the frothy yeast; add the remaining sugar, salt, oil and eggs. Stir to combine.

Add 2 cups of the flour and beat until smooth. (I use a small whisk once flour is incorporated).

Gradually add 2 more cups of flour; beating until smooth; repeating with 2 more cups of flour.

You can see the dough starting to form.

Keep adding flour; 2 cups at a time until no longer sticky, but still soft. ( At this point I am using my hands).

My bowl is large enough I am working inside the bowl; but you may want to work on a floured surface.

Grease a large container with a secure lid (I have a plastic tupperware container with lid) and place dough into it. Grease a large piece of saran wrap and place on top; covering the top surface. Secure the lid and refrigerate overnight.

Grease two 9x13-inch baking pans. 

Punch down the refrigerated dough and turn out on a well floured surface. I keep flouring my hands and surface to keep the dough from sticking. 

Divide the dough in half with a sharp knife and equally divide each section again. With a rolling pin roll the four sections into rectangles about 1/2-inch thick. TIP: You must keep lightly flouring your surface and hands as you go to prevent sticking.

Spread the softened butter equally between the four rectangles. ( Even though I have set the butter out, it helps to soften the butter slightly in the microware gently. (10 seconds or so on high).

Equally divide the brown sugar and sprinkle liberally with ground cinnamon.

Roll up jelly-roll style, tucking in the edges and bottoms.

Cut into 1-inch rolls and place in prepared pans.

Cover pans with parchment paper, place in a warm area ( top of a dryer works) and rise for 45-60 minutes until doubled.

Bake in a 350-degree oven for 25-30 minutes until golden brown. Take out of oven and place on cooling racks. Frost with Cinnamon Roll Frosting (blog: 12/9/14)

Beautiful Grands

eli matthew ~ 5 years

zachary james ~ 4 years

ava grace ~ 2 years

ally harper "al" ~ 15 months

Potica Bread

I am not going to lie to you; this is A LOT of work and I only make during the holidays. Shari Simonds (a neighbor and friend) gave us a loaf as a gift. I tasted the bread and pretty much ate the whole loaf. Shari was kind enough to share this great recipe and became a family tradition for Christmas morning breakfast. Now my boys are grown and have family of their own. Hope they will carry on the recipe. The bread is best sliced, buttered and lightly toasted on one side under the oven broiler. The recipe makes 8 medium loaves. Since downsizing to one oven I have halved the recipe of the bread dough. I make the full amount of filling and freeze the second half. Works out great...

Ingredients for Filling:

• 2 3/4 cups walnut halves
• 1 egg, beaten
• 2/3 cup honey
• 1/3 cup sugar
• 1/3 cup milk
• 1/3 cup unsalted butter

Directions for Filling:

In a food processor grind the walnuts to almost a paste.

In a small saucepan over medium heat; combine milk, sugar, egg, honey and butter. Heat stirring continuously until thickened to the consistency of German Chocolate Cake icing.

Cool slightly and add the walnut paste: stirring until well combined. Set aside to cool completely.

Ingredients for Potica Bread dough:

• 2 packages active yeast (or if halving recipe: 2 1/4 teaspoon instant yeast = 1 package active yeast)
• 1/2 cup warm water (if using instant yeast increase milk amount to 2 1/2 cups)
• 2 cups milk (warmed in the microwave to luke warm)
• 1 cup shortening 
• 3 eggs, beaten (when halving 1 egg = 2 tablespoon)
• 1 cup sugar
• 1 teaspoons salt
• 8 cups flour (amount varies)

Directions for Potica Bread dough:

Heat the shortening in a small saucepan to just melted. Remove from heat and add the warmed milk and stir. Set aside.

Dissove yeast in 1/2 cup of warm water in a large bowl and allow to become frothy. I add just a pinch of sugar to help activate the yeast.

Add the shortening/milk mixture (making sure it has cooled to luke warm), eggs, sugar and salt. Stir to combine. 

Add the flour; 2 cups at a time, incorporating well until dough begins to form. Continue to add the flour until dough is no longer sticky and kneads easily. 

Grease a large bowl and place dough into the bowl and then turn out to grease the other side. Dampen a tea towel, place in microwave on high 1 minute.  Cover and place in the microwave for one hour; or until doubled. Punch down dough and rise a  second time (due to high altitude) until doubled.

Punch down the risen dough once again and turn out on to a floured surface. Divide dough equally into eight pieces.

With a rolling pin; roll each piece into thin rectangles. Spread filling evenly over the eight pieces.

Roll up each piece; tucking in the seam and the two sides.  On a 9x13-inched baking pan place a piece of parchment paper cut to size. Grease the parchment paper and place four rolls per pan. Cover.

Allow to rise until almost doubled (about 30-40 minutes).

Bake in a preheated 350-degree oven for 30-35 minutes; until golden brown. Cool on racks. The bread freezes successfully.