This is my very very favorite King Cake recipe. I've made it for several years and it's always a huge hit. It's a great combination of buttery pastry, creamy fruit filling, and just enough sugar to be a dessert but not so sugary that it's overwhelming.
One of my favorite Thanksgiving tricks is to throw the dressing/stuffing into the crockpot. It saves room in the stove, you can fix it and not worry about it, and it cooks up deliciously. Is it "dressing" or is it "stuffing" at your house? I live in and was raised in southwest Missouri and while we use both terms, my family tends to stick with the southern version: "dressing" while most of the rest of the country, it's my understanding, usually calls it "stuffing." Either way, it's yummy carb-licious.
Speaking of delicious, my favorite dressing has a couple of extras: chopped sweet apples and Missouri black walnuts in a southern cornbread base. English walnuts are a great option too but black walnuts are native to our American Midwest and more than 65% of those are grown in Missouri, with the largest black walnut processor, Hammons Nut, residing in Stockton, Missouri, just a rock skip from Springfield, Black walnuts are a treat we've grown up having plenty of and loving. For the uninitiated, like the differnece between cream cheese and goat cheese, black walnuts have all the creaminess of an English walnut but with a little more zip. One of my dearest memories of my mother was how she would hand-shell bushels of black walnuts through the fall that we kids had scavenged from the woods around our house, and then use them in Christmas cookies and candies. As a child I took it for granted, as an adult I admire her tenacity. Hand-shelling nuts is not the most fun job in the world but we loved the final result, for sure!
Mrs. Cubbison's Stuffing mix is spiced in a way that goes particularly well with the apple/black walnut combination, I've found. It's slightly sweet and very savory which highlights both the sweetness and savoriness of the fruit and nuts, which seems to me to be the quintessential tastes of fall.
Mrs. Cubbison's, a true American success story, was started by Mrs. Cubbison in 1890's as a bread bakery, then moved to crackers, and eventually to stuffing (dressing).
For tons of Thanksgiving recipes, decorating ideas, and table setting ideas, please go to www.thanksgivingtips.com for photos, recipes, and videos.
After painting bread for the 7th World Bread Day was so much fun I decided to play some more. Probably will even more--it's just too much fun! Poor Gene will have painted bread for dinner for the next...whenever i get tired of painting bread, I guess. Poor, Gene. Poor, poor Gene, getting home-made painted bread for dinner every night. It's a hard knock life, eh?
The recipe I used this time is my own basic large loaf (1 1/2 to 2 lbs) recipe that easily fills my Pullman Pan or my large Pampered Chef bread loaf crock, although in this instance and often, I simply formed it into a boule (big round loaf), painted it, and baked it without a form of any kind.
Ham & Provolone roll up is one of my favorite weekend night meals. Even though it takes a couple of hours to make, there's relatively little hands-on time so I can lay the dough out to defrost in the early afternoon, run errands, make the roll-up, and then do laundry or other household chores for the next hour while it raises again. After that, it's only a matter of baking. By the time we eat, usually serving only a simple salad on the side, I barely feel like I've spent any time at all in the kitchen. Magic!
It, and its pepperoni cousin, also make great party appetizers, almost always found on my family holiday menu list.
To decorate it, I simply took cake decorating colors and paint brushes from my cake decoating supplies and primitively painted on a deep red sunflower encircled by vines and leaves. I used the paste food coloring straight out of jars, occaisionally tipping my brush lightly into a small cup of water to thin it.
I love the way the browning crust turned the colors from bright and shiny to a deeper, more antiqued look on the bread. And best of all, we have fresh warm bread to eat, slathered in real butter and sweet fall pumpkin butter, to devour with dinner.
After October 17th, click here to be linked to Pinterest to see all the breads baked around the world for this event: 7th Annual Wrold Bread Day
I've made some beer bread in my life. Not because I'm a huge beer drinker, mostly just to use up beers leftover from entertaining. This bread was made with a bottle of Guiness leftover from Gene's birthday party...three weeks shy of two years ago (and there are still three bottles left!) With it's dense, chewy texture and quick and easy prep, it's a great bread to eat with soups and casseroles, especially now that the days are turning darker and cooler. It's also easily customizable by adding 1/4 cup of pureed pumpkin, applesauce, or apple or pumpkin butter. The beer blends well with the fruit/squash that makes such nice dinner company for stews, chowders, and creamier, chunkier fall soups.
The recipe was given to me by our friend, Jeff, whose question was "Can you remember 1-2-3?" Well sure! Maybe not what came after that but I can remember the first part. Okay, kidding aside, it's easy to figure out if you think about it. One beer, got that one covered....two cups of flour wouldn't quite fill a loaf pan so it must be the Tbsp of honey (or sugar) and three cups of self-rising flour. Play with more ingredients if you feel like it. Stir. Bake. Feast.
Another kid-friendly recipe that my sister, Suzanne, served for lunch to the kids (toddler through seven) she babysits this summer. They were easy to make, the kids helped, and they loved them. I think one of the great things about simple recipes like this is that it gets kids in the kitchen, on their level, doing something they can gain confidence with and then when they love the taste, it gets them even more excited about cooking and trying more complicated things. It's about building a foundation of skill and confidence.
For parents, it's quick, easy, and tasty, so that's ALWAYS a winning combination!
It's only five months until Christmas! Yes, I know we still have tons of triple digit days left to go--that's why I'm thinking about Christmas! Without being a begger, it sure would be nice ot have a crisp, cool fall this year, or any fall. But enough of my whining. I'm showcasing this recipe today to remind myself to "Giddyup", start knitting those Christmas presents and as hope that this heat will end. Some day. Probably somewhere over the rainbow or something. In the meantime, mark this one for your holiday season this year because it's one of my favorite bread puddings.
I used pannettone, an Italian Christmas egg bread made with raisins and citrus, but any sweet egg bread or Christmas bread such as stollen will work beautifully.
By the way, there are no nutrition counts for this one....because I'd like to continue enjoying it.