Saturday, 13 December 2014

On the 7th day of Christmas...

...As Christmas approaches I seem to spend a lot of time looking for recipes for those dishes that I only seem to make at Christmas - I either can't remember which cook book they were in (and I have a LOT of cook books!) or I found a recipe on the Internet and can't find the site again...or...more often I wrote down the recipe on a scrap of paper and now can't find it. So, unlike my Design Team colleagues, rather than keep a December daily journal (where do they find the time!?) it is my plan to collect and record some of those vital recipes ready for future years.

This month's DT gallery papers included some Simple Stories Christmas papers (DIY Christmas) - I also added some Cozy Christmas papers, a ready made kraft circular accordion book, silver Rockabye Thickers and some organza ribbon to make this Christmas Recipe album...


I have created pockets on each page and my plan is to put each of the recipes onto tags - but if I am too busy at the time I can just tuck a scrap of paper into the pocket until I have time to write it out neatly or print it out. My plan eventually is to laminate each tag so that they are wipe clean!

My first recipe was for Iced Cinnamon rolls - here is the recipe in case you want to take a break from crafting and do some baking instead...

Cinnamon Rolls
1 cup warm milk
1/3 cup melted butter
½ cup sugar
1 ½ tsp dried yeast
1 tsp salt
2 beaten eggs
4 cups plain flour

1 cup brown sugar
2 tbsp cinnamon
1/3 cup melted butter
½ cup chopped pecans

Water icing made from icing sugar and water.

Stir the yeast into the warm milk then add sugar, melted butter and eggs.
Stir together then add to salt and flour and mix into a dough.
Knead for 5 – 10 minutes until smooth and elastic.
Return to bowl, cover and allow to rise in a warm place for an hour.
Meanwhile mix the brown sugar, cinnamon, melted butter and pecans together to make a paste.
Roll out the dough into a large rectangle then spread the cinnamon sugar paste over the dough.
Roll up from along the long side of the rectangle then cut into 1” slices.
Put the rolls onto a baking tin and then allow to rise again for 20 – 30 minutes.
Bake the rolls in a moderate oven until golden.
Allow to cool before drizzling with thick water icing.