Quick & Easy|
By Beverly Barbour
Make holiday breakfasts special
Once you are past believing in Santa Claus the foods associated with the holidays gradually assume more importance and often become traditions. There is always the big dinner but it is fun to start the day with special treats for breakfast as well. Here are some recipes gathered from friends that you might like to add to your bag of surprises for your family.
Jane's Santa Fe Hot Chocolate
When the twins were in grade school the Leighton's packed up their twins moved back to New Mexico where Jane had grown up. Even before they moved this Southwestern style treat was a family favorite. You can use a hand mixer if you want it frothy and you can top with whipped cream or shaved chocolate or both to make a special treat. Makes 8 servings.
3 ounces sweet or semisweet baking chocolate
Combine chocolate and water in a saucepan and stir constantly over medium heat until smooth and mixture just comes to a boil. Add milk, coffee crystals and cinnamon stick pieces to saucepan. Cook over low heat, stirring until heated through. Do NOT boil. Remove from heat and stir in the vanilla.
Aviva's Fruit-Filled Rolls
These delicious fruit filled rolls are like kolaches. You can make them easily using frozen bread dough and canned pie filling or make them from scratch the day before Christmas. Or, bake them ahead and freeze. To prepare rolls that have been frozen place on a cookie sheet and bake at 350 F. for 10 minutes. Makes 48.
1 package dry yeast
Dissolve yeast and sugar in warm milk. Cut butter into flour until crumbly; stir in yeast mixture, sour cream and 2 of the egg yolks; blend well. Knead until combined and then divide mixture in half. On floured surface, roll each half of dough into a 12-inch square. Fold each square in thirds; wrap in plastic wrap and chill for at least 8 hours or up to 24 hours. On a floured surface, roll each portion of dough into a 15x10-inch rectangle. Cut into 2 1/2-inch squares. Place a slightly rounded 1/2-teaspoon of the combined fruit and nuts in the center of each square. Fold each square in half diagonally to form a triangle. Seal edges with tines of a fork. Transfer to ungreased cookie sheets. Combine remaining egg yolk and the teaspoon of water; brush top of pastries. Sprinkle top of each with sugar if you wish and bake in preheated 350 F. oven about 15 minutes or until golden brown.
Sophia's Christmas Stollen
A cross between a fruit cake and a bread this is a German holiday treat that everyone loves. You can add any candied or dried fruits that you like. Dried cherries or cranberries, dried apricots or dates are all nice additions. You can substitute frozen bread dough if you wish. Makes 2 loaves.
4 1/2 to 5 cups all-purpose flour
1 tablespoon butter, melted
Bread: Combine 2 cups of the flour, yeast and nutmeg; set aside. Heat and stir together the milk, butter, sugar and salt until warm and butter almost all melts. Do not simmer or boil or you will kill the yeast. Add milk mixture to flour mixture and then add eggs. Beat with electric mixer on low speed, scraping sides constantly, when combined beat on high speed for 3 minutes. By hand, stir in raisins and/or other dried fruits, almonds, lemon peel and as much of the remaining flour as you can. Turn dough onto lightly floured surface and knead in enough of the remaining flour to make a soft dough that is smooth and elastic (about 5 minutes). Shape dough into a ball and place in a lightly greased bowl, turning to grease the surface of the dough. Cover and let rise in a warm place until double in size, this takes a little over an hour. (I put the dough in the oven with a pan full of boiling water and close the door.) Punch down dough. Turn out onto lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Grease 2 cookie sheets. Roll half of the dough into a 12- by 8-inch oval. Without stretching, fold a long side over to within 1-inch of the opposite side; bring 1 inch bottom up over the edge of the top dough and press edges lightly to seal. Place on prepared cookie sheet. Repeat with remaining dough. Cover and let rise until nearly double (less than an hour). Brush with melted butter. Bake in preheated 350 F oven about 30 minutes or until golden brown and bread sounds hollow when taped on the bottom. Check about 20 minutes after it goes into the oven to see if it is brown. If so cover loosely with foil until loaves are done. Cool on wire racks for 30 minutes.
Icing: Stir ingredients together to make an icing of drizzling consistency. Drizzle over warm loaves.
Pat's Kansas Cinnamon Roll-Ups
Can be made from scratch in a hurry and they smell so good that everyone will pop out of bed and plop down at the table. The roll-ups also make nice last minute gifts.
1 cup granulated sugar
Preheat oven to 350 F and spray or grease cookie sheets. Cream sugars and shortening together, beat in eggs and vanilla. Combine flour and baking soda and gradually add to make a soft dough. Gently roll out on lightly floured surface. Sprinkle with nuts and cinnamon and roll as for a jelly roll. Chill if you have time to do so. Slice (they will nearly double in size) and arrange on prepared sheets. Bake about 10 minutes. If you have time you can drizzle them with a mixture of confectioner's sugar and cream or milk flavored with a little almond or vanilla flavoring.