Danish

Christmas Danish

Makes 2 dozen

The  flaky pastry known as Danish pastry originated in Austria.  It is a year-round favorite, but decorated with colored sprinkles it becomes a festive dessert or breakfast 
bread suitable for the Christmas season.

1 1/2 cups butter

On wax paper, spread 1 ½ cups butter into a 10 x 12 inch rectangle.  Chill 1 hour.

1 cup warm water

2 teaspoons sugar

2 pkg or 2 tablespoons of Active Dry Yeast

Measure 1 cup warm water into a large bowl.  Stir in 2 teaspoons sugar and Active Dry Yeast.  Let stand 10 minutes, then stir well.

½ cup milk

¼ cup butter

½ cup sugar

1 ½ teaspoons salt

2 eggs separated

¼ sup cornstarch

1 ½ teaspoons of grated lemon peel

3 to 3 ½ cups of unsifted all-purpose flour
                      

Meantime, combine milk and   ¼  cup of butter in a saucepan.  Heat over low heat until liquid is warm and butter melts.  Stir in ½ cup sugar, salt cornstarch and lemon peel.

Add liquid to dissolved yeast.  Add 2 egg yolks, 1 egg white (reserve remaining egg white) and 1 ½ cups  flour.  Beat until smooth.  Stir in an additional 1 ¾ cups (about) flour to make a  stiff batter; stir just until blended.  Cover tightly with aluminum foil; chill about 1 hour.

On lightly floured board, roll chilled dough into a 12 x 16 inch rectangle.  Place butter on 2/3 of dough.  Fold uncovered third over middle section; cover with remaining third.  Give dough a quarter turn; roll into a 12 x 16 inch rectangle; fold as above.  Turn, roll and fold once more; chill 1 hour.  Repeat procedure of 2 rollings,  foldings, turnings and chillings two more times.  Then refrigerate overnight.

On a lightly floured board, divide dough in half.  Roll ½ the dough into a 15 x 6 inch rectangle.  Cut 12 strips, 
15 x ½ inch .  Twist each strip and form into a circle, sealing ends well.  Place on greased baking sheets.  Repeat with remaining piece of dough.  Cover lightly with plastic wrap; refrigerate overnight.

Combine reserved egg white with 1 tablespoon water.  Brush rolls with egg white mixture.

Bake in moderate oven (375 degrees) about 15 to 20 minutes, or until done.  Remove from baking sheets and cool on wire racks. Frost with confectioners’ sugar frosting and decorate with coloured sprinkles.

(Dutch oven works well for making a double recipe)

2021 update

Jenny made a lemon curd to go along with the danish.  Can be added to the top of the danish or as a dipping sauce.

https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Roast Turkey Tips

To Thaw a Turkey

Allow 5 hours per pound in the frig or 1 hour per pound submerged in cold water.  We always try to plan the thaw for an overnight so that it can be put in the frig the next day when the thawing is very close to completion to avoid the turkey being completely thawed in the middle of the night.

To Roast a Turkey

The magic number is 180 degrees in the thickest part of the inner thigh being careful not to touch the thigh bone. (We have seen 165 degrees in many articles as the cooked temperature but have found we prefer 180 degrees.)
Some other numbers to go by are:
14 pounds (6.25 kg) = 4 to 4 1/2 hours
18 pounds (8 kg) = 4 1/4 to 4 3/4 hours
22 pounds (10 kg) = 4 1/2 to 5 1/4 hours
Although we have been unable to verify the information fresh turkeys seem to take longer to cook.
We like to roast in about three stages-
Start the turkey covered with foil at 350 degrees for an hour or two.  Open the foil gradually over the next hour or two and turn the temperature down to      
325 degrees. For the last hour or so gage the browning and doneness of the turkey and turn the temperature back up to 350 degrees. Decide whether to cover or not.
During the roasting basting helps to maintain moistness and give that wonderful brown look to the turkey.

Ingredients for Grandma's Stuffing

La farce de grandmaman

dry bread cubes
sautéed sausage meat, onions and celery
lots of sage
a bit of brown sugar
other spices you have on hand (oregano, thyme, parsley, chives...)
salt and pepper
chicken broth or water

Gingerbread

Gingerbread Cookies

This recipe was based on a recipe for Ginger Sprites from Oma's "Favorite Cookie Cook Book" by Hyla Nelson O'Connor published in around 1955 and bought for 75 cents.

1/2 cup unsalted butter

1/2 cup sugar

1/2 cup molasses

1 egg

2 1/2 cups flour

1/2 teaspoon soda

1 teaspoon baking powder

1 teaspoon ginger

1 1/2 teaspoons cloves

1 1/2 teaspoons cinnamon

1/8 teaspoon nutmeg

Note:check original recipe to see how much salt

Cream together shortening and sugar until light and fluffy.  Add molasses and egg and beat well.  Sift together flour, soda, baking powder and spices.  Add to molasses mixture and blend thoroughly.  Chill in refrigerator.  Roll out on a lightly floured board to about 1/4 inch thickness.  Use cookie cutters to create wonderful shapes.  Place on a greased baking sheet.  I used parchment paper.  Bake in a moderate oven (350 degrees) for 10 to 12 minutes depending on the size of the cookies.  

I doubled the recipe to make about 8 large stocking cookies and about a half dozen smaller cookies.

Jenny's molasses tip 2018-spray measuring cup with Pam before filling with molasses

Cookie Icing

This icing dries hard and shiny and the colors stay bright.

1 cup confectioner's sugar

2 teaspoons milk

2 teaspoons light corn syrup

1/4 teaspoon almond extract

assorted food coloring

In a small bowl, stir together confectioner's sugar and milk until smooth.  Beat in corn syrup and almond extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity.  Dip cookies, or paint them with a brush.

 Reegan, Ethan and Tristan proudly display their sandpaper Gingerbread Boys decorated with glue, beads, sequins, glue glitter and  Christmas ribbons.

 Reegan and Tristan wonder how we are going to make a spicy Gingerbread dough with applesauce and white glue.

Cinnamon Christmas Decorations

Mix the following:

1 cup cinnamon

1 tablespoon ground cloves

1 tablespoon nutmeg

Add the following and mix well:

3/4 cup applesauce

2 tablespoons white glue

Work the dough for 2 to 3 minutes with your hands.

Divide it into 2 to 4 balls and roll out to 1/4 inch thick.

Cut with cookie cutters.

Use a straw to poke a hole in the top

Dry on a wire rack or cookie sheet for 2 days.

Turn often to prevent curling and to help with the drying.

Can be covered with a damp tea towel to help prevent cracking.

To read the story of the Gingerbread Man click on Gingerbread Man.

Connecticut Gingerbread Cookies 2019

Veggie Chili

This recipe I got from one of my mommy friends Liz.  It is a super delicious, meat-free chili that was a hit with my crew.  It has a slightly spicy taste but it is also quite sweet because of the sweet potatoes and corn- perfect for the all the family's taste buds.  I've adapted the recipe slightly from Liz's original version, but only slightly.  Hope you like this meat-less chili option!

Liz's Veggie Chili (adapted from the above cookbook)


1 Tbsp canola oil
2 Tbsp garlic, minced
1 onion, chopped
1 cup mushrooms, sliced
2 stalks of celery, chopped
2 carrots, chopped
1 green pepper, chopped
2 large sweet potatoes, diced
1 28 oz can of diced tomatoes
1 5 oz can of tomato paste
1 can of black beans
1 can of red kidney beans
1 cup frozen corn
1 Tbsp vinegar
1/4 cup of chili powder (or to taste)
1 sprinkle of cumin, oregano and cayenne (or to taste)
Salt + Pepper


Heat oil in a large saucepan and sauté onions until slightly browned.  Add garlic and mushrooms and cook until mushrooms are nicely browned.  Add celery, carrots, green pepper and sweet potatoes and sauté for 5 minutes.


Meanwhile, drain and rinse beans well.  Add beans, diced tomatoes, tomato paste, corn, vinegar and spices to the saucepan.  Simmer for 30 minutes, stirring occasionally to prevent burning the bottom.  Add salt and pepper to your preference.  Enjoy!

This veggie chili would be the perfect meal after an Autumn Day Hike in the mountains.  I've attached some pictures of the boys, the daddy and the two grandpas who went on a Fall Hike in September 2010. Good fun was had by all and they came back with many great adventures to retell.

We're ready, which mountain are we climbing today?

The boys and Grandpa VV, checking out the view.

Dad and his boys.

Look, a bench!  T-man thinks it's the best.

Grandpa VV, hiking the rocky terrain.

Add caption

Yup, our adventures are epic.

E-man and Grandpa V

The boys and Grandpa VV

Add caption

Grandpa V says, "Look at the view!"

Love,

Twin B

xoxoxoxoxoxo

Chewy Raisin Oatmeal Cookies

Grandpa loves these chewy cookies.

Preheat oven to 350 degrees.

Prepare two bowls.

In the first bowl mix the following:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

In the second bowl cream the following:

1 cup unsalted butter

1 cup sugar

1 cup dark brown sugar

2 large eggs

2 teaspoons vanilla

Stir the following into the butter mixture:

3  cups oats 

1 1/2 cups raisins

Then stir the flour mixture into the butter mixture being careful not to overmix.  Using a 2 tablespoon cookie scoop drop the cookie dough onto a baking sheet that has been sprayed with nonstick spray.  I found it best to flatten the balls.  Bake about 12 minutes until golden but not crisp.  

Mange avec appétit.

Breakfast of Champions

I'm NOT a cold cereal person.  Never have been.  To my mom's chagrin, growing up, I would rarely eat a bowl of cereal.  On the rare occasion, I would get myself a small bowl of dry cereal and eat it with no milk.  Thankfully, I haven't passed this gene on to my crew, as they love milk and cereal, just as much as their Daddy.  Costco loves us too, since the cart is usually overflowing each visit with multiple cereal boxes.

I'm always on the hunt for other easy breakfast options.  I came across this recipe in a Martha Stewart Magazine a couple of months ago.  Quinoa has become a staple in our pantry, especially since I found a huge bag of it at Costco that lasts us for months.

Quinoa

This week, the weather here in Calgary has truly turned into Fall.  The leaves are blowing, and it is raining, almost snowing.  This Breakfast Quinoa recipe is an alternative to warm oatmeal porridge.  The kids and Mommy are loving the warm breakfast and it is helping to keep our tummies warm on our walk to school.


Breakfast Quinoa


Makes 2 cups

2 cups milk, plus more for serving
1 cup quinoa, rinsed
3 Tbs brown-sugar, plus more for serving
1/8 tsp ground cinnamon, plus more for serving
1 cup fresh bluberries, plus more for serving

1. Bring milk to a boil in a small sauce-pan.  Add quinoa, and return to a boil.  Reduce heat to low, and simmer, covered, until ¾ of the milk has been absorbed about 15 minutes.
2. Stir in sugar and cinnamon.  Cook, covered, until almost all the milk has been absorbed, about 8 minutes.  Stir in blueberries, and cook for 30 seconds.  Serve with additional milk, sugar, cinnammon and blueberries.

Why did I title this post Breakfast of Champions?  Our daddy is a champion, in more ways than one.  He NEVER misses a breakfast and he is a huge fan of cereal.  In fact, he has two special cereal bowls that he eats out of every morning.  If heading to work, he will pack cereal to go, using one of Reegs sippy cups to transport his milk.  He says the milk never leaks and he doesn't really care what people think of the sippy cup in his lunch box, he's proud to be a Daddy.  Here is one of our 'Daddy' adventures this summer, Kev's 1/2 Ironman Triathlon.

Make a picture slideshow

Love Twin B
xoxoxoxoxo

Baked Apple Dumplings/Quenelles de pomme

Black dog Grandma (aka Grandmaman) loves recipes with apples, especially when the temperature begins to drop, you begin to feel the chill in the air, the leaves on the trees blaze with autumn colours and as the apples begin to drop, Chicken Little calls "The sky is falling".  The best thing about this recipe is that it was a hit with Papa. Serve warm with cider sauce and  ice cream.

The best apples for this recipe are Golden Delicious, Braeburn or Gala (sweet and moderately firm).

Makes 8 dumplings

Apples halved, cored and filled with the butter mixture

Dough

2 1/2 cups flour

3 tbsp. sugar

2 tsp. baking powder

3/4 tsp. salt

10 tbsp. ( 1 1/4 sticks) unsalted butter, cut into 1/2 inch pieces and chilled

5 tbsp. vegetable shortening, cut into 1/2 inch pieces and chilled

3/4 c. cold buttermilk

Process flour, sugar, baking powder, and salt in food processor until combined.  Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand.  Transfer to bowl.  Stir in buttermilk until dough forms.  (I used buttermilk powder added to the dry mixture and then water.)  Turn out onto lightly floured surface and knead briefly until dough is cohesive.  Press dough into 8 by 4 inch rectangle.  Cut in half, wrap each half tightly in plastic wrap, and refrigerate until firm, about 1 hour.  (I refrigerated overnight.)

Apple Dumplings

6 tbsp. sugar

1 tsp. ground cinnamon

3 tbsp. unsalted butter, softened

3 tbsp. golden raisins, chopped

4 Golden Delicious apples

2 egg whites, lightly beaten

Adjust oven rack to middle position and heat oven to 425 degrees.  Combine sugar and cinnamon in small bowl.  In second bowl, combine butter, raisins, and 3 tsp. cinnamon sugar mixture.  Peel apples and halve through equator.  Remove core (use melon baller), taking care not to pierce the bottom of the apple halves. and pack butter mixture into each apple half.

On lightly floured surface, roll each dough half into 12 inch square.  Cut each 12 inch square into four 6 inch squares.  Working 1 at a time, lightly brush edges of dough square with egg whites and place apple, cut side up, in center of each square.  Gather dough one corner at a time on top of apple, overlap edges and crimp to seal. Cut a vent hole in the top of each dumpling.

Line rimmed baking sheet with parchment paper.  Arrange dumplings on prepared baking sheet, brush tops with egg whites, and sprinkle with remaining cinnamon sugar.  

Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes.  Cool on baking sheet for 10 minutes.  Serve with Cider Sauce.

Sprinkled with cinnamon sugar and ready for the oven

Cider Sauce

To make this sauce up to two days in advance, reduce the cider mixture until it measures 1 1/2 cups, then refrigerate.  When you're ready to serve, return the mixture to simmer and whisk in the butter and lemon juice off heat.

1 cup apple cider (I used apple juice.)

1 cup water

1 cup sugar

1/2 tsp. ground cinnamon

2 tbsp. unsalted butter

1 tbsp. lemon juice

Bring apple cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1 1/2 cups, about 15 minutes.  Off heat, whisk in butter and lemon juice.  Drizzle over dumplings to serve.

Warm and ready for the cider sauce