Thanks to Beverly at How Sweet the Sound for hosting. Merry Christmas to all of you.
I’m anxious to read all about your holiday traditions.
I wanted to remind you that you can still share with Merry Merry Munchies for a chance to win the giveaway.There are some great ideas being shared. Check it out.
I took liberty with this week’s post because mine isn’t really pink at all…but Beverly did say that a deep shade of pink (red) was permissible.
A fairly new tradition at our Christmastime is the Elf on the Shelf. Our grandchildren are absolutely enamored of Da’King (their name for the elf). We’ve had so much fun watching their reactions. They come down the stairs each morning and can’t wait to find it. Plus, I’ve never heard so many “Yes, mams,” “Thank yous,” “Pleases,” and “Excuse mes!” Now, I KNOW that my grandchildren are PERFECT, but they are not always on their PERFECT behavior, but are definitely approaching it while the elf is in residence!
(Is there a Snowman on the Shelf available for January? How about February? I’m thinking that there’s an idea awaiting invention there.)
Perfect Boy and his friend were treated to a visit from one of Santa’s elves who read them a bedtime story and tucked them into bed. I think they are the cutest little Santa’s elves themselves:)
I made this bread in my new bread maker adapting a recipe from Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook. We really liked it served with flavored cream cheese and cranberry butter. I’m saving the leftover’s (which there won’t be any of if I don’t stop eating it) for bread pudding. YUM!
Orange Sourdough Bread with Cranberries, Pecans and Golden Raisins
2 pound loaf for bread maker
3/4 cup white flour sourdough starter
1 cup orange juice
3 Tablespoons butter, cut into pieces
4 1/2 cups bread flour
1/4 cup sugar
1 1/2 teaspoon salt
2 1/2 teaspoons bread machine yeast
1 Tablespoon vital wheat gluten, optional
2/3 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped pecans (I used toasted walnuts.)
Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle or Fruit and Nut cycle; press Start. (No delay timer.) When the machine beeps, or between Knead 1 and Knead 2, add the fruits and nuts. If you are using the Basic cycle, you may also mix all of the ingredients together at the beginning, if you wish.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. (I think the flavor improves as it ages a day.)
*Sourdough Starters are widely varied. This is the one I used:
2 and 1/4 teaspoons active dry yeast
2 cups warm water
2 cups all-purpose flour
In a 2 0r 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water. Let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not be smooth. Cover loosely with a kitchen towel or plastic wrap. Let stand in a warm place 24 hours. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day. Cover loosely with plastic wrap or plastic cover; refrigerate.
To replenish Starter: replenish with equal amounts of flour and warm water. For example, if you use 3/4 cup of starter, replace with 3/4 cup flour and 3/4 cup warm water. Stir well to blend, cover and let stand in a warm place until bubbly, 3 – 5 hours. Store in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup of starter and discard, then replenish with equal amounts of flour and warm water.
A Note: Thanks to those of you who emailed your condolences regarding my Aunt Mimmie. I really appreciate your kindness.