Grams Holiday Bread Filling Food

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
• Shape mixture into 2-inch balls and arrange on prepared baking sheet.
• Bake until golden and crisp, about 20 minutes.

HOLIDAY BREAD PUDDING

Steps:

• Warm the rum in a small saucepan, add the candied fruit and set aside.
• Place one-half cup of the sugar with the water in a heavy saucepan or skillet, preferably one with a nonstick lining. Place over medium-high heat, bring to a boil and allow to cook until it turns a rich amber color. Immediately pour this caramel into a four-cup metal loaf pan that does not have a nonstick lining and tilt the pan so the bottom and sides become coated with caramel. Keep tilting the pan as the caramel cools so the coating is even.
• Preheat oven to 375 degrees.
• Cube the bread and place it in a bowl. Scald the milk and cream and pour over the bread. Stir. Fold in the candied fruit and rum and the pine nuts. Add the remaining sugar. Lightly beat the egg yolks and stir them in.
• Beat the egg whites until stiff. Fold into the bread pudding. Spoon the pudding into the caramel-lined pan. Place in the oven and bake for one hour.
• Allow to cool to room temperature and refrigerate overnight.
• Run a knife around the edges, unmold onto a platter and serve.

CHRISTMAS WREATH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread.

HOLIDAY BREAD IN A JAR

Steps:

• Cream the shortening and sugar. Add the eggs, baking powder, soda, salt and spices.
• Add water alternately with the flour. Stir in the nuts and can of cranberry sauce.
• Grease 8 pint size canning jars that have been washed in hot soapy water and dried.
• (Grease them by using a brush dipped in melted shortening). Fill each jar 1/2 full; wipe the rim clean and bake in a 325°F oven for 35 to 45 minutes (bake on cookie sheet on middle rack).
• Meanwhile, bring water to a boil in large pot. Turn off heat when water begins to boil. Place the lids and caps in the water and let sit for 10 minutes or more. Leave the lids in the hot water until ready to use.
• When the cakes are done, remove the jars one at a time. Wipe the rim and quickly add lid. No need to wipe off water from lid--the added moisture will not hurt the cake. Screw lids on tightly and let rest on towel until completely cool. Jars will seal as they cool.
• Makes 8 pint size jar cakes--stores up to 6 months in cool dry place.
• If giving as a gift, top with pretty fabric and attach a card with name of cake, date made, and expiration date.
• If not for a gift, just write the info on the lid with a permanent marker.
• When ready to use, if cakes do not slide out easily, just run jar under hot water for a few seconds or microwave with lids removed for 2 seconds.
• Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
• http://hgic.clemson.edu/PDF/HGIC3051.pdf.
• "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.

GRAM AND FENNEL FLAT BREAD

Steps:

• Light oven to 375f, 190c, gas mark 5.
• Grease and flour a baking tray. I used one measuring 37cm x 29cm.
• Mix the dry ingredients together with the olive oil.
• Gradually add the water until the dough comes together in a ball.
• If it is "gluey" and sticks to your fingers, add more flour.
• Flour your hands, then spread the dough so it covers the baking tray.
• Bake in the warmest part of the oven for about 25 mins, or until golden and cooked through.
• Cut into slices.