Aunt Judys Christmas Bread Food

AUNT JUDY'S CHRISTMAS BREAD

Steps:

• Mix water, yeast, and 1 tablespoon sugar together in a small bowl until yeast is raised and bubbly, 5 to 10 minutes.
• Cream butter and 1 cup sugar together in the bowl of an electric stand mixer. Pour in warm milk and add yeast mixture, eggs, and salt; mix together. Mix in flour until just incorporated; do not knead dough.
• Move dough to a large bowl and cover with a towel. Let rise until doubled in size, about 1 1/2 hours. Punch dough down and let rise for another 45 minutes.
• While dough is rising, heat milk for pastry filling in a medium saucepan until warm, 2 to 3 minutes. Whisk in 3 tablespoons flour gradually. Beat egg yolk in a separate bowl and add a little of the warm milk mixture to temper it; whisk yolk mixture into milk mixture. Mix in sugar and salt. Cook until thickened, stirring constantly, about 5 minutes.
• Let cool to room temperature, about 5 minutes. Cover the top with plastic wrap, touching the filling, to prevent skin from forming. Refrigerate until cool, 20 to 30 minutes.
• Meanwhile, make almond filling by mixing butter, sugar, and almond extract together in a bowl until blended. Set aside.
• Make nut crumb filling by crumbling flour, sugar, walnuts, and butter together in a bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 half sheet pans with parchment paper or silicone mats.
• Divide the dough and fillings in 1/2 for 2 loaves. Set aside a small amount of nut filling to sprinkle on top of loaves.
• Roll out 1/2 of the dough onto 1 of the prepared pans into a rectangle that fills the pan. Spread cream filling lengthwise down the middle 1/3 of the dough, leaving about 1 inch free on each short end. Sprinkle almond filling on top of cream, followed by nut crumb filling.
• Make diagonal cuts into the dough on either side of the filling down each side, about 2 inches apart; don't cut too close to filling or it will leak out. Fold dough strips across the top of the filling, alternating each side, to make a braid. Tuck the 2 short ends into the braid to prevent leaking. Brush with reserved egg white and sprinkle with 1/2 of the reserved nut crumb filling. Repeat for second loaf.
• Bake loaves in the preheated oven until golden, 20 to 30 minutes.
• Remove from the oven and let cool for at least 20 minutes. Slice and serve.

AUNT JUDY'S SNICKERDOODLES

Steps:

• 1) Mix shortening and sugar together with a hand mixer or in a stand mixer. Cream the sugar into the shortening until it's combined well and is a light consistency. Then add your eggs, one at a time.
• 2) Add all dry ingredients to the batter and mix together lightly.
• 3) Chill batter for at least 30 minutes. Preheat your oven to 400 degrees.
• 4) In a large plastic bag, combine cinnamon and sugar topping and shake it together good to combine. Then take about a Tablespoon amount of cookie dough and roll it into a ball between your hands. Drop 3 or 4 of these into your plastic bag and give it a good shake to evenly coat the balls.
• 5) Lay 6 - 8 balls out on an ungreased baking sheet.
• 6) Bake at 400 degrees for 8-10 minutes.
• 7) After a minute or two out of the oven, transfer each cookie to a wire rack to cool completely (approximately 15 minutes).

AUNT ITSY'S BEAN BREAD

Steps:

• Preheat oven to 325.
• Mix dry ingredients.
• Add eggs and oil.
• Place pork n beans and water in food processor or blender and process until smooth.
• Add to above ingredients.
• Fold in nuts and raisins.
• Bake in a greased bread loaf pan for 1 hour. (toothpick inserted in middle comes out clean).