Christmas Tree Bread

After posting on Facebook that I was making "Christmas Tree Bread" I had some requests for the recipe. I have been making this bread for many years. We traditionally eat it for breakfast on Christmas morning. There is no great mystery in the recipe, but it's one of those things I could show you more easily than I can explain it.

Start with the recipe "Nola's Rolls" posted here on the blog in May, 2006. It's a refrigerator roll recipe, so you need to plan ahead and mix it up either early in the morning or in the evening before you go to bed. BTW, this time I used about half whole wheat flour and half white flour. You can use all white flour or any combination.

Once the dough is ready to use, take it out of the fridge and punch down. Divide the dough into eight portions. Keep one portion out and put the rest back in the fridge.

Roll out your 1/8 of the dough into a triangle shape. Spread softened butter over the "triangle". Sprinkle with cinnamon sugar (1/4 c. sugar mixed with 2 tsp. cinnamon - I did some with half Splenda). Fold sides to the center and pinch together so that the butter/cinn. sugar mixture is covered. Turn over and lay on greased baking sheet fold side down.

If you have kitchen scissors they are very useful for the next step. ( If you don’t, use a knife, but it will be a bit awkward) Run the scissors lightly down the center of the “tree” from top to bottom to mark the center. Next, cut with the scissors at 1/2 inch intervals down both sides of the tree. Your cut will be just up to the “line” you made down the middle. The cuts on each side should be even with each other. After all the cuts are made, grasp each section starting at the top - leaving the tip of the tree as is - and twist each section one quarter turn so that the cinnamon inside is now showing on the top. As your turn each section, stretch is slightly outward. You should end up with a nice “tree shaped” bread.

Bake each “tree” for 7 or 8 minutes - until slightly browned. After the bread is cool, I decorate them using candied fruit and icing (see below). The bread can be wrapped in foil and reheated when you are ready to eat it.

“Sweet Icing” - from Betty Crocker
I cup powdered sugar (icing sugar - NOT castor sugar)
1 tablespoon milk
1/2 teaspoon vanilla
mix until smooth

I did my best to explain how to do it. If it doesn’t make sense and you are in the Nairobi area - make a plan to come by and I’ll show you how it’s done. It’s quite simple, but looks impressive.

Have fun - and Merry Christmas!

Pumpkin Bread made with Whole Wheat Flour and Splenda

I am always looking for ways to use whole grain flours and less sugar. I took a recipe from called "Downeast Maine Pumpkin Bread". (feel free to look it up) I'm sure the original recipe would be yummy, but I converted it using whole wheat and splenda - and also used fresh pumpkin. It would probably be possible to also use apple or pear sauce to replace some of the oil, but I don't have any right now, so I haven't tried that yet. Once pears come in to season, I'll give it a try and give you an update.
So, here's my version. I am pleased with it.

INGREDIENTS:
1 (15 ounce) can pumpkin puree OR see note below ***
5 eggs
3/4 cup vegetable oil
1 cup “pumpkin” water *** (use plain water if using canned pumpkin)
1 1/2 cup Splenda
1/2 cup white sugar
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two large loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar and splenda until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 40 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

*** If using fresh pumpkin - bake and puree. I used four cups of fresh pumpkin puree. I put the pumpkin in a stainer over a bowl. (I used a large plastic mesh strainer - it looks like a giant tea strainer) and let it drain for several hours. Reserve “pumpkin water” for this recipe.

Spanish Rice

This is my adaptation of a Better Homes and Gardens recipe. By using canned tomatoes and using the juice as part of the liquid, it gives the dish a nice color by turning the rice red. It's a family favorite.

1/4 cup green pepper, seeded and chopped
1/2 cup onion, chopped
1 clove garlic, minced
½ teaspoon basil
½ teaspoon rosemary, crushed
2 tablespoons olive oil
1 cup rice
1 (420 g.) can whole peeled tomatoes
1 teaspoon salt
¼ teaspoon pepper
In a skillet stir fry the onion and peppers in oil until soft but not brown. Add basil and rosemary and cook another minute, stirring constantly. Drain tomatoes (reserve tom. juice) and chop. Add to onions. Add enough water to tomato juice to make 2 cups. Add to pan. Add rice, salt and pepper. Cook covered for 20 min for white rice or 45 for brown. rice.

Chapatis

Here's the variation of Edith's recipe from Newcomer's Cookbook that we've used for the "Africa Meal".

Chapatis

2 cups flour
1/2 teaspoon salt
1 tablespoons oil
7/8 cup very warm water (if multiply the recipe, use only enough water to make a stiff dough)

Mix flour and salt. Stir in oil and
mix in warm water. Dough should be soft, but not too wet or sticky.
Knead on floured, cloth covered board for 5
minutes. Cover dough and allow to rest for
30 minutes. Divide dough into golf ball size pieces. Roll each ball into a “snake” shape. Then wrap the dough into the shape of a cinnamon roll. Place on floured surface and
roll each piece into a circle. Cook on
hot greased griddle until browned on both sides.
Cover with a cloth and keep warm until ready to serve.
This recipe makes thin, pliable chapatis.

Pimento Cheese Spread

Greetings to those who still look at this blog on occasion. I can't believe it's been over a year since I posted anything. Life has just gotten too crazy. I also found it increasingly difficult to have things to post since the style of cooking when living stateside is SO different. I am very happy to say that I will be back in Kenya one month from today. I HOPE that living back in Africa will inspire me to once again think about new recipes and old ones that work well away from grocery stores full of pre-made ingredients.

I'm now visiting my mother - who has inspired many recipes that I have posted in the past. She made some home made pimento cheese today for lunch that was quite yummy. I remember Becky Cady's great home made pimento cheese from our early Kenya days. So, here's a recipe to use IF you can find pimentos.

Pimento Cheese Spread
1 pound extra sharp cheddar cheese
1 4 oz. jar pimentos, drained
1 cup mayonnaise
coarse ground pepper to taste

Puree the pimento is a food processor or blender. Add to grated cheese. Stir in mayonnaise until well blended. Add pepper to taste.

Yield: 4 cups