Easy Frozen Roll Cinnamon Bread

I've been making this delicious overnight Christmas morning treat for years.  It was a favorite as our children were growing up and now I'm introducing it to the new generation for sleepover breakfast treat.    It is as easy as it comes.  You can go ahead and make it from scratch if you want but this recipe allows little helpers to get the job done quickly and know that something delicious will be ready in the morning.  

• 16 - 18 frozen raw dinner buns  (or make your own dough,  let rise once, form into buns and freeze on a cookie sheet before they start to rise again)
• 1 small package vanilla pudding powder (unsweetened, not instant) I use Dr. Oetker brand.  (available at Neufeld's farm in Abbotsford) Alternately,  use two tablespoons vanilla custard powder.  Another option is to use a small package of your favorite brand cook and serve butterscotch pudding and cut back on the brown sugar.
• 1/2 cup brown sugar
• 2 teaspoons  cinnamon
• 1/2 cup melted butter

1. Generously butter a bundt pan.
2. Place dinner buns in the bundt pan.
3. Combine vanilla pudding powder, brown sugar and cinnamon and sprinkle over the buns in the pan.
4. Drizzle melted butter over the dry mixture, do not mix.
5. Cover pan with plastic wrap and leave on the counter to rise 8 - 10 hours or overnight.  
6. Preheat oven to 350 and bake about 30 minutes.
7. Immediately turn over onto a large plate and drizzle with glaze.

Glaze

• 1 cup icing sugar
• a few tablespoons of milk or enough to make a thick but pourable glaze.

1. Drizzle over hot Cinnamon bread.

Christmas Pudding with Sauce

This recipe for Christmas pudding comes from my husband's Grandma. In our early years of marriage I came to enjoy this family recipe which was served along with other desserts after Christmas dinner. We all enjoy the pudding, but it's the sauce that makes the pudding. 

Pudding:

• 1 1/4 cup flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1 1/2 cup butter, frozen and grated ***see note***
• 4 cups raisins, a mixture of dark and golden
• 1 cup chopped figs
• 1 1/2 cup mixed peel, put through a food processor
• 1 cup red cherries
• 1/2 cup honey
• 4 eggs beaten
• 1/2 cup orange juice
• 1/2 cup milk
• 1/2 tsp baking soda, dissolved in 3 tsp warm water

1. Add all ingredients into a very large mixing bowl and mix together well.
2. Christmas pudding is often made in a mold or large bowl, but grandma filled 3 wide mouth mason jars with this mixture. Dividing it to fill the jars 3/4 full. Seal loosely with new canning lids.
3. To avoid scorching the bottom of the pudding while streaming, place small Pyrex bowls, or other heat proof dishes or extra canning jar lids in the bottom of the pot to set jars on top of. Place jars on top of the Pyrex bowls in a large pot of hot water on the stove top. The water should sit about half way up the jars. Steam pudding in jars for 3 hours adding boiling water to the pot as needed during steaming.
4. Once the pudding has steamed, remove from heat and tighten lids. Lids will snap shut as the pudding cools, and pudding will be sealed. Store in a dark cool place or in the refrigerator. Pudding is best if it has a few weeks to sit. Because this pudding is sealed once steamed, it will keep well for up to a year stored in a cool dark place. 
5. When ready to serve. Remove lid. Place jar or pudding in a pot, again setting the jars onto a Pyrex or heat proof bowl to avoid scorching the pudding while re steaming. Add water about 1/2 way up the jar. Steam pudding for at least an hour to re heat. Serve warm with Christmas Pudding Sauce. Recipe follows.

NOTE: This recipe was originally made with suet. We now substitute the suet for butter that is frozen and then grated into fine pieces. If using suet, use the same amount as the butter. 

Christmas Pudding Sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 cup sugar
• 2 eggs, separated. Set aside egg whites to whip for last step.
• pinch salt
• 1 cup whole milk
• 1 cup whipping cream, whipped stiff

1. Melt butter in a small sauce pan. Stir in flour until smooth.
2. Beat egg yolk adding to it the sugar, salt and milk. Whisk together.
3. Add egg mixture to butter and flour mixture and stir well.
4. Cook mixture until thick and smooth. Allow to cool.
5. Beat egg white until very stiff. Fold into cooled mixture.
6. Whip cream and fold into mixture. 
7. Serve over warm steamed Christmas pudding.
8. Sauce will keep well in refrigerator for several days. Lightly stir when ready to serve.

Cranberry Yeast Bread

  

One of my favorite sandwiches at a local tea house is made with a cranberrry bread. I decided to combine a French bread recipe with a raisin bread recipe to make this bread - which makes for some amazing turkey sandwiches! Slice up the fresh bread and layer on the mayo, lettuce and left over turkey. Add stuffing too, if there is some of that around. 

Ingredients:

• 2 eggs
• 1/4 cup oil
• 2 teaspoons salt
• 1 1/2 cups very warm water
• 4 1/2 - 5 cups flour, divided
• 2 tablespoons instant yeast
• 1 cup craisins
• 1 cup cranberries
• zest of one orange
• 1/4 cup sugar

Method:

1. In a large bowl, (or kitchen aid bowl) beat eggs, oil and salt, then slowly add very warm water, while beating.
2. Stir in 2 cups flour, then yeast.
3. Stir in combined craisins, cranberries, orange zest and sugar.
4. Continue adding flour, 1/2 cup at a time, until dough hold together - is not too sticky and can be shaped into a ball with floured hands.
5. Cover with tea towel and plastic bag. Let rise until double, about one hour.
6. Divide in half. Roll each half out to about 8 x 14 inches, then roll up jelly roll style, starting with long side.
7. Place on greased or parchment paper lined cookie sheet. Cover and let rise 30 - 60 minutes.
8. Brush with beaten egg (optional) and bake at 400° F for 20 minutes.
9. Remove to cooling rack to cool.

Schoene Kuchen/ Butter Cookies with Damson Plum Jam

I must say that these cookies of all of my mom's cookies are still my personal favorite. A soft buttery cookie filled with her homemade Damson Plum Jam. This summer I asked my mom to teach me how to make the jam just so these cookies would always be in the family. There is nothing out of the ordinary special about them, just simple and good that comes with good memories of my mom making them. Perhaps it is all the love that goes into her cookies that makes Christmas special for us.

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder

1. Cream the butter and sugar together really well for a couple of minutes until it is light and fluffy in color.
   
2. Add eggs in one at a time and beat well.
3. Sift together the flour and baking powder, gently stirring that in to the butter mixture.
4. Chill over night. Dough is very soft to work with it needs to be in the fridge overnight or several hours.
5. Form into little 1 inch balls and make a dent using you finger.
   
6. Fill with Damson Plum Jam or your personal favorite.
7. Bake at 350 for 8-10 minutes.
8. Let cool on cookie sheet for a minute before you remove it to the cooling rack.

Nuts and Bolts with Bugles - Flashback Friday

It's that time of year again when many of us are making all kinds of treats and sweets. A few years ago I posted this recipe, and I think it's worth sharing again. 

• 6 cups Shreddies
• 6 cups Cheerios
• 10 cups Rice or Corn Chex
• 6 cups pretzels
• 6 cups Bugles
• 6 cups peanuts, optional
• 1 cup butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 2 teaspoons garlic salt
• 2 teaspoons Seasoning salt

1. Measure all cereal, pretzels, bugles and peanuts into a large bow. Stir to combine.
2. Melt butter and stir in remaining ingredients.
3. Drizzle melted butter/seasoning mix over cereal mixture a little at a time stirring between to make sure the butter mixture is well distributed.
4. Place mixture on large baking sheets or in large roaster and bake at 250º F for 1 1/2 hours, stirring every 20 minutes. 
5. Allow to cool completely. Store in airtight container or in zip lock bags. 

** these keep well in the freezer if tightly sealed***

Pfeffernuesse Gluten free

                                                                           photo by Sarah Poulin


This recipe was shared with me by Sarah Poulin .(Thank you, Sarah !!)  I followed her recipe exactly and really loved the cookies.. While I grew up with the traditionally 'hard' - like Biscotti -  Pfeffernuesse, I really like these soft ones better.
Try them, you'll love them !!
And they are good keepers, even though they are gluten-free.  (gluten is a preservative, hence gluten free baked products do not keep as well as baking with gluten grains)

Cookies:

• 1 cup rice white flour
• 3/4 cup brown rice flour
• 1/2 cup tapioca starch (or any kind of starch such as corn starch)
• 1/4 cup almond flour (or almond meal)
• 2 teaspoons xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons lebkuchengewürz (I use  this recipe for making the spice; it's excellent!)
• 1/4 teaspoon white pepper (you can use black pepper; but you will get black specks in your cookies)
• 1/2 cup packed brown sugar
• 1/3 cup honey
• 1/2 cup unsalted butter
• 1/4 cup milk (or milk of your preference, such as almond milk)
• 2 eggs

Glaze:
2 1/2 cups powdered sugar
4 tablespoons hot water

1. In separate bowl, combine the flours, starches, almond flour, xanthan gum, baking soda, salt, lebkuchengewurz, and white pepper. Set aside. 
2. In a pot, combine the brown sugar, honey, butter and milk - place on medium heat. Stir frequently until it's melted and the sugar is dissolved. Remove from heat and let cool for about 5 minutes. 
3. Stir dry ingredients into the liquid, mixing well. 
4. Add eggs and stir until completely combined. The dough will be glossy and sticky. 
5. Wrap dough tightly in plastic wrap and refrigerate overnight. This is important because it will make the dough more firm and easier to handle, but will also absorb the flour further so that your final product is not gritty. 
6. The next day, preheat your oven to 350 F.  Divide dough into 4 sections, forming each piece into a log about 3/4 inches thick.  Cut log into 3/4 inch slices. Roll each slice into a ball and place on parchment lined cookie sheet. With wet hand flatten each ball a little, they will puff back up when baking. 
7. Place cookies in oven and bake for 11-15 minutes or until golden brown. If you prefer your cookies to be more moist, bake them a couple of minutes less. 
8. To make the glaze, combine powdered sugar and hot water. Dip each fully cooled cookie into the glaze until they are completely covered, let some glaze drip off, and place on a wire rack, with something underneath to catch any drips. Wait until the glaze is fully hardened.  (Alternatively, you can simply coat the cookies with dry icing sugar) 

Coconut Meringue Sheet Pie

If you are wondering what to make for your family gathering dessert over Christmas, consider this large creamy coconut cookie sheet dessert that will feed 20 generously or it can be cut to feed 25 or 30.  It's best on the day it is made but it can be made first thing in the morning and chilled until ready to serve. 

Coconut Shortbread Crust

• 2 cup flour
• 4 tbsp sugar
• 1/2 cup fine unsweetened coconut
• 1 cup butter, melted

1. Mix together with a fork and press into a 13 X 18 X 1 cookie sheet. 
2. Bake @350º for 14 - 20 minutes or until lightly browned. Cool.

Coconut Cream Filling

• 1 1/2 cup sugar
• 3 1/3  cups / 2 400 ml cans unsweetened light coconut milk
• 2 cups milk
• 2/3 cup  whipping cream
• 1/2 cup cornstarch
• 12 egg yolks (reserve whites for meringue)
• 1 tsp salt
• 1 cup fine unsweetened coconut
• 1 tablespoon vanilla
• 4 tablespoons  butter

1. Combine sugar, coconut milk and regular milk and cream in a medium saucepan.
2. In a separate bowl combine, egg yolks, cornstarch and salt. Whisk till frothy and well combined.
3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. 
5. Stir in coconut, vanilla and butter. Stir well.
6. Pour hot filling into prepared baked crust.  Make meringue immediately and put over hot filling.

Meringue Topping

• 12 egg whites
• 1 cup sugar
• 1/2 cup fine unsweetened coconut

1. Beat egg whites until frothy.  Slowly add sugar and continue to beat until stiff peaks form.
2. Spread evenly over hot filling.
3. Sprinkle with coconut. 
4. Bake in 325 F. oven until lightly browned.
5. Allow to cool to room temperature and then chill until ready to serve, about 4 hours.

Pfeffernuesse (Peppernuts)

Christmas is around the corner and it's time to be thinking of making Pfeffernuese. This is a great recipe to make with a friend.  It takes half the time and is twice the fun.

There's a bit of history to these tiny spiced cookies.

 I remember being told that Mennonite grandmothers used to keep a few peppernuts in their purses during church services. When the children would become a bit noisy or restless, they would pop one of these hard nuggets into their mouths and the necessity of sucking the hard cookie and the surprising spiciness would distract the child and silence was achieved.

There are many recipes for Peffernuesse but this is my favourite. My friend Delores gave me this recipe and over the years, I've adjusted the spices to my liking. I make them at the beginning of November so they have time to ripen.

They are always number one on the list of Christmas favourites at our house and are a bit addictive.

It's a big recipe and I have often only made half of it.  However if you make the whole recipe, you can pack the Pfeffernuesse in pretty Christmas tins to give as gifts.

Here is the recipe I use - it is easily halved if the whole amount is intimidating.
Be sure to read the recipe through before starting.

• 4 cups Roger's Golden syrup (this is different than corn syrup)
• 4 cups sugar
• 2 cups margarine or butter
• 2 cups milk

1. Combine the above ingredients in a large saucepan and bring to a boil.
2. Let mixture cool completely before continuing.

• 2 beaten eggs
• 2 teaspoons vanilla extract
• 3 tsp. peppermint extract (use the clear extract not the green tinted one)

1. Beat eggs in a small bowl and add extracts. Set aside.

• 12- 14 cups flour
• 1 teaspoon ground black pepper
• 1 teaspoon nutmeg
• 3/4 teaspoon ground star anise (not anise seed)
• 1/4 teaspoon cloves
• 4 teaspoons baking powder
• 1/2 teaspoon salt

1. Place 7 cups flour in a large mixer bowl.
2. Add spices and baking powder and stir until completely blended with flour.
3. Add syrup mixture to the flour, stirring well until blended.
4. Add beaten egg mixture and continue to stir until blended.
5. Continue to add flour until dough thickens but remains sticky. You will still be able to stir it with a wooden spoon however it will take a bit of strength.The amount of flour may vary depending on your flour and the amount of humidity. Please note that the dough will harden considerably once it has been refrigerated so be careful not to add too much flour.
6. Refrigerate dough overnight or for several days.
7. Prepare cookie sheets with parchment paper. These cookies will stick to the pan however if you use parchment paper, they will just slide right off and you can reuse the paper.
8. Using a tablespoon (from your cutlery drawer), spoon out a good handful of the dough.
9. Sprinkle a little flour on your counter and roll the dough into a long rope about the thickness of your ring finger.
10. Using a bench scraper or pizza cutter, cut the rope into 1/2 inch pieces and place on your prepared pans. (I get 99 cookies on each large cookie sheet)
11. Bake at 350 degrees F for about 15 minutes or until cookies just begin to brown. This is where having a convection oven comes in handy as you can bake 2 or 3 cookie sheets at a time.
12. Remove from pan and cool. Store in ice cream pails in a cool place.

The Pfeffernuesse will keep for a long time - at least 6 months - but only if you hide them..

Snowflake Pudding with Crimson Raspberry Sauce

Delight your guests with this wonderfully light and delicious dessert. If you enjoy coconut add it to the pudding, or leave it out you will have a vanilla flavoured pudding. Serve with Crimson Raspberry sauce.

Ingredients:

• 1 cup sugar
• 1 envelope unflavoured gelatin
• 1/2 tsp salt
• 1 1/4 cup milk
• 1 tsp vanilla
• 1 cup flaked semi sweet coconut, optional
• 2 cups whipping cream, whipped

Method:

1. In a sauce pan mix together sugar, gelatin and salt. Add milk.
2. Stir over medium heat until gelatin and sugar have dissolved. Mixture does not need to boil, but it will be hot. Chill until partially set. Add vanilla.
3. If adding coconut, fold into chilled mixture.
4. Whip cream and fold into above mixture.
5. Lightly spray a 1 1/2 quart mold with cooking spray and pile pudding into mold. Chill until firm. (at least 4 hours or overnight)
6. When ready to serve place serving plate over mold and gently flip out onto plate.

Crimson Raspberry Sauce:

• 2 cups frozen raspberries, thawed
• 1 1/2 tsp cornstarch
• 1/2 cup currant jelly

Mix together in a sauce pan and bring to a boil, stirring until mixture is clear and slightly thickened. While hot strain through a fine sieve. Cool clear sauce.

Pour sauce over individual servings. Sauce can be slightly warmed or served cold.

Chocolate Almond Roca Slice

Many years ago, a friend showed up at a Christmas party bearing a tray of these thin and tasty treats.  She explained that she had no Christmas baking in her freezer...but this was one recipe she could whip up and bring on the spur of the moment. The almond roca squares were soon gone and she went home with an empty tray...but she left the recipe behind.  I have made these many a Christmas since...though I am sure they would be good at any time of the year! 

• 1 package graham wafers
• 1 1/2 cups sliced almonds
• 1 cup butter (the real thing)
• 1 cup brown sugar
• 1 1/2 cups chocolate chips

1. Line 11 x 17 inch bar pan with parchment paper.
2. Lay graham wafers in bar pan, cutting crackers to fit snugly.
3. Sprinkle with almonds and set aside.
4. Put butter and brown sugar in a saucepan, and bring to a boil while stirring.
5. Pour carefully over the almond/wafer base.
6. Place in a 350° F oven for 8-10 minutes, or until bubbly all over.
7. Remove from oven and sprinkle evenly with chocolate chips.
8. Let sit for a minute to melt the chocolate. 
9. Then run tines of a fork through the chips to spread.
10. Cool to room temperature.
11. Place in freezer for 10-15 minutes to harden chocolate topping.
12. Invert the pan onto a cutting board, and cut between wafers with a sharp knife or pizza cutter.  

Enjoy!