Mom's Baked Cinnamon Bread Custard

Hubby wasn't too sure about this recipe.  He doesn't like gooey egg dishes and I have not had luck making non gooey french toast casseroles in the past.  God love him, he was willing to try this one and, thankfully, it was a hit.  I found that one loaf of Pepperidge Farm Cinnamon Bread makes this recipe very nicely.

  14 Slice Cinnamon Bread, 1/2 inch thick.                                         

  6 Large Eggs

  3 Large Egg Yolks

  1 Cup Sugar

  2 Cup Half And Half                                                              

  3 Cup Milk                                                                             

  1 Tsp Vanilla

                                                             

Heat oven to 375 degrees.  Arrange bread in a  double layer in a lightly greased 9 x 13 inch baking pan.  Cut bread as needed to cover bottom of pan.  Whisk together eggs, egg yolks and sugar.  Gradually add milk, half and half and vanilla.  Pour mixture over bread. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean.  Dust with powdered sugar and serve warm.

Best Ever Hot Chocolate OR What Helped Save Me from Hypothermia

Running into an almost freezing river on New Year's Day was an experience I will never forget.  Neither is wrapping my hands around a steaming mug of this hot chocolate immediately after layering on clothes.  The hot mug warmed my chilled hands nicely.  The Bourbon/Whiskey can be omitted, if you prefer.  I liked Buffalo Trace for this one - it is a slightly sweeter Bourbon that blends well with the chocolate.  If you prefer, you may use higher or lower fat milk and Half and Half.

  4 Cups 1% Milk, divided                                                         2 Tbl Low Fat Half And Half

  2 Ounces Semi Sweet Chocolate Bits                                       4 Tbl Bourbon or Whiskey

  1/4 Cup sugar                                                                         

Combine 3 cups of the milk, chocolate and sugar in a 1 1/2 quart saucepan. Cook over low heat until chocolate is melted, whisking frequently. Bring just to a bare simmer.  Watch carefully as it will want to boil over.

Whisk in remaining 1 cup milk, creamer and whiskey; cook just until steaming, but do not allow to simmer.

New Year's Pretzels

Recently, my friend posted information about a German tradition of making New Year's Pretzels.  These aren't just any pretzels - they are a sweet dough topped with frosting then sprinkles or nuts.  The dough reminds me a lot of a cinnamon bun, but denser because of not being rolled thin.  I made them, and shared them, this year and can see this becoming a New Year's tradition - pretzels for breakfast and Pork and Sauerkraut for lunch/dinner.

  2 Cups 1% Milk                                                                       Topping

  1/2 Cup Salted Butter                                                               1 1/2 Cups Confectioners Sugar

  4 1/2 Tsp Yeast                                                                        1 Tsp Vanilla

  2 Tsp Salt                                                                                 1/2 Cup Salted Butter

  1/2 Cup Sugar                                                                          1/2 Cup Crisco, NOT Butter Flavored

  8 Cups Bread Flour                                                                  Rainbow Sprinkles

  2 Large Eggs                                                                           

Grease a large bowl and set it aside.  Melt the butter.  Warm the milk and add the butter.  Test it on your forearm to make sure it is not too hot - you want it to feel warm and not burn you (about 110 degrees).  Stir in the yeast then add the salt, sugar and 1 cup of flour.  Mix for three minutes.  Add 1 cup of flour and eggs, mix for another two minutes.  Add remaining flour, about a cup at a time, until it forms a soft dough.  Knead for a few minutes until smooth.  Put the dough into the greased bowl, turn it over, cover the bowl with a bowl and raise for 1 hour - at least double in size.  Punch down the dough and rise again for about an hour until once again doubled in size.

Heat oven to 350 degrees.  Divide dough into 4 pieces.  Roll each piece into a 25 inch rope about 1 inch thick.  

Make a circle, crossing the ends over each other then pull the top over the ends to make the pretzel shape.  Put on a baking sheet that has been lined with non stick foil or a silicone baking mat.   

Once all 4 pretzels are formed, allow to raise another 10 minutes.   

Bake for 30 minutes or until golden brown.   

Remove from pan to  a cooling rack.

When cool, mix Confectioners sugar, vanilla, butter and Crisco.  Beat until smooth and spread on pretzels.  Top with Rainbow Sprinkles.

My friend took a picture of a pretzel next to a computer mouse so you have a reference of how large they are.

Happy New Year!

2012 ended with a great evening with friends performing in a dinner theater and 2013 kicked off with a run into a  thirty-four degree river.  Both events had challenges, and festivities, of their own and I wouldn't change a thing.  The biggest disappointment for me is that my pedometer has failed and will not allow me to download data for the last three weeks.  Based on averages, I am just outside of Helena, MT.  I am not disappointed that I did not reach my goal - I logged over two thousand miles this year.  As Hubby pointed out, had I mapped a straight line, I would have greatly exceeded my goal.  So join me in this new year as I continue to walk, starting with Helena, MT.  From there, I will proceed toward my original goal and then turn south.  Looking forward to a great 2013.

Where Am I???

Some of you are asking where I have been - I have taken a break during the holidays to allow you to spend time with your families and friends.

Where Am I on my walk is a different matter - one that will wait until new years day for an answer.

Stress Relieving French Bread

The original recipe, which I modified only slightly, came from a website called Cookingbread.com.  That website has changed - it is now http://www.thekneadforbread.com/

This bread is super easy, difficult to over or under knead and is good for a day that you just want to work off some frustration.

**for a crustier bread, brush with egg whites and, if desired, sprinkle with sesame seeds.

  1/2 Cup Warm Water                                                               3 Tbl Sugar

  4.5 Tsp Yeast                                                                           1 Tbl Salt

  2 Cups Hot Water                                                                    6 Cups Bread Flour

  5 Tbl Oil                                                                                 

Proof the yeast in 1/2 cup warm water, set aside.

Mix together hot water, oil, sugar, salt and half the flour.  Mix well.  Stir in yeast then remaining flour.  Mix well.  Allow to sit for 15 minutes.  Punch down, allow to rest for 15 minutes again.  Repeat 3 more times.  Divide dough in half, return one half to the bowl and put the other half on a lightly floured surface.  Knead lightly until coated with flour.  Roll into a 9 x 13 rectangle.  Starting on a long side, roll jelly roll style.  Seal the edges and turn under the ends.  Place seam side down on a jelly roll pan.  Repeat with other half.  I put it on the same jelly roll pan.  slash the top of each loaf several times**.  Cover with a cloth and let rise for 30 minutes.  Bake at 400 degrees for 35 minutes.

Key Lime Ice Cream

  Yes, I know it is winter, but who doesn't like ice cream?  Besides, this one give a nice tang of summer.

    12 ounce evaporated milk    

    14 ounce sweetened condensed milk    

    2 Cup milk   

    2/3 Cup heavy cream    

    2 egg yolks, beaten    

    1 Cup white sugar    

    1 Cup Key Lime Juice

    3 Ounce Lime Jello

    Graham crackers for toppig. 

In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking constantly. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved.  Remove from the heat.

In a separate bowl, beat the egg yolks then temper with some of the hot milk mixture.  Whisk back into the pan.Whisk in the egg yolks, and remove from the heat. Stir in the lime juice.  Refrigerate the mixture overnight then pour the mixture into an ice cream maker.  Freeze according to the manufacturer's instructions.  Once the ice cream is thick, transfer to a freezer container, seal, and freeze until solid.  Top with crushed graham crackers.