Rosca de Reyes

Rosca de Reyes


This is a great holiday bread shaped in a wreath, with a small Jesus figurine baked right in. While eating the bread, the person who gets the figurine has

to provide the tamales for the next party, however everyone else tends to help anyway.

1/3 cup warm water
1 packet of yeast
4 cups flour
1 cup sugar
4 large eggs, beaten
3/4 cup butter, room temperature
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon anise seed
4 teaspoons vanilla extract
A small figurine or toy
Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange,lemon, mango or cherries)
1 egg beaten (egg wash)
1/3 cup sugar (topping)

Sprinkle the yeast on the surface of the water and let it sit for 10 minutes.

In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract. Mix until a dough forms. Knead

the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours.

Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can

make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Lift up one area and insert

the toy by pushing it up through the bottom. Smooth out any lumps or tears.



Add the dried fruit by laying it across the top and pressing it in slightly. Let it rise until doubled. Brush top with egg wash, sprinkle with sugar and

bake for approximately 45 minutes at 350 degrees.

Snowflake Mix

Snowflake Mix

3 cups bite-size rice square cereal
3 cups bite-size corn square cereal
1 cup small pretzel twists or pretzel sticks
1 cup honey-roasted peanuts
1 24 - 12 ounce package white baking pieces
1 12 ounce package mint-flavored candy-coated milk chocolate pieces

In a very large bowl combine cereals, pretzels and peanuts; set aside.
Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with chocolate pieces. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups

I LOVE GRAPES!!!

Grape Salad

2 pounds of green seedless grapes
2 pounds red seedless grapes
8 ounces sour cream
8 ounces cream cheese( softened at room temperature)
1/2 cup white sugar
1 teaspoon vanilla
1/2 cup brown sugar
6 ounces chopped pecans

Wash grapes and half them, you may also use all red or green grapes
instead of red and green grapes. Place the washed grapes in a colander
with a paper towel inside to absorb the moisture.

Cream the cream cheese on low speed of mixer and add the sour cream
and mix together. Blend the sugar and the vanilla. Mix the dried
grapes and cream mixture together. Place in a 9x13 pan. Sprinkle the
brown sugar and chopped pecans on top. Place in fridge and let set
about one hour or make it the day before and let the flavors blend
longer

Buckeye Pie

Buckeye Pie

4 lg egg yolks
2-1/2 c milk
1/4 c cornstarch
1 c light brown sugar
2 tsp vanilla
1/2 c creamy peanut butter
1 (9") pie shell, baked, cooled

Whisk egg yolks and milk in bowl. In saucepan, combine milk mixture,
cornstarch and brown sugar. Cook over med heat, stirring constantly, until
mixture thickens and boils. Remove from heat and add vanilla. Stir in
peanut butter. Cover with plastic wrap to prevent skin from forming. Cool
to room temperature. Spread in pie shell and cover with Topping.

Topping:
2 TB unsalted butter
2 TB corn syrup
1 TB water
2 oz semisweet chocolate
1 oz milk chocolate
Whipped cream

Combine butter, corn syrup, and water in saucepan; bring to a boil and
remove from heat. Add both chocolates. Wait 5 mins to chocolate to melt,
then whisk until smooth. Cook 15 mins and sread over filling. Refrigerate.
Remove from refrigerator about 20 mins before serving. Serve with whipped
cream

Cilantro Tartar Sauce

Cilantro Tartar Sauce

Makes 1 1/4 cups

1 cup mayonnaise
2 tablespoons capers -- drained
3 tablespoons black olives -- pitted, chopped
1/4 cup chopped fresh cilantro
juice of 1 lemon
1 teaspoon Dijon mustard
salt and black pepper -- to taste

Combine all ingredients in a small bowl

Cilantro Guacamole

Cilantro Guacamole

2 large avocados -- seeded & peeled
1 small tomato -- finely chopped
1/2 small red onion -- finely chopped
1/2 small red pepper -- finely chopped
1 jalapeño chili -- finely chopped
3 tablespoons lime juice
2 cloves garlic -- minced
1/4 cup fresh cilantro -- finely chopped
1/2 teaspoon cumin
1/4 teaspoon salt


Mash avocados in a mixing bowl.
Stir in remaining ingredients and dash of pepper.
Cover and chill up to 8 hours

Cheerios Christmas Candy

Cheerios Christmas Candy

2 pounds white chocolate
1 cup creamy peanut butter
4 cups Cheerios
2 cups miniature marshmallows
2 cups peanuts

Melt chocolate. Add peanut butter; blend well. Add Cheerios, marshmallows and peanuts.
Drop onto wax paper-lined cookie sheet.