When we lived in Kenya we had to make most of our recipes from scratch. Homemade pizza took several hours since we had to make the crust and sauce ourselves. Finding cheese was also a challenge, so we were only able to have this once in a while, but when we did, it was a real treat.

Ingredients:

• 4 Cups Flour
• 2 Tbsp. Granulated Dry Yeast
• ¼ Cup Sugar
• 1 Tsp. Salt
• 2 Cups Warm Water (About 100 degrees)

Directions:

Combine the dry ingredients in a medium sized mixing bowl. Add warm water and stir to mix well. Cover with a towel and let it rise in a warm place like on top of the stove for about 30 minutes. Sprinkle flour on the counter or cutting board and knead the dough about 10 times. Let it rise in a covered bowl for about 20 – 30 minutes. Turn it out onto floured surface and press by hand into the desired shape. Place prepared dough on an oiled baking sheet or pizza pan and top with sauce, veggies, meats, and cheese as desired. Bake at 400 degrees for 15 minutes, or until the crust is crispy brown around the edge. Enjoy!

from King Arthur Flour Company

St. Lucia’s Day is celebrated in Sweden on December 13. According to legend, Lucia died a martyr’s death and was later made a saint. Today, a small girl dresses as St. (Santa) Lucia during town celebrations and joins the singing ceremonies of the day. The key figure in the celebration, St. Lucia dresses in a white gown, and wears a crown of candles on her head — sometimes the candles are real, sometime battery-operated, for obvious reasons. St. Lucia symbolizes the promise of the sun’s return to bring Sweden from its wintry darkness.

In Swedish homes on Lucia’s day, young girls in the family dress as St. Lucia and present their parents with breakfast in bed. That breakfast tray usually includes a pot of tea, some milk, and some St. Lucia Buns or Lussekatter (Lucia Cats). The yeasted saffron buns get their names from the whimsical shapes they take while being made: figure-eight shaped “cats,” “S” shapes, for saffron, or pretzels.

Ingredients:

• 1 cup (8 ounces) milk
• 1/4 teaspoon saffron threads
• 1/2 cup (4 ounces) butter
• 1 tablespoon instant yeast (SAF Gold or Fermipan Brown, if you have it)
• 4 1/2 cups (19 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (1 1/4 ounces) potato flour
• 1 1/2 teaspoons salt
• 1/2 cup (3 1/2 ounces) sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Glaze:

•  1 1/2 cups glazing sugar or confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons water OR 4 to 5 tablespoons heavy cream
• 1/2 cup (2 1/4 ounces) toasted slivered almonds

Directions:

In a small saucepan set over medium heat, heat the milk and saffron to a simmer; remove from the heat and stir in the butter. Set the mixture aside to allow the butter to melt, and for it to cool to lukewarm.

MANUAL/MIXER METHOD: In a large bowl or the bowl of a mixer, whisk together the yeast, flours, salt and sugar. Separate one egg, and set the white aside. Pour the lukewarm milk and butter mixture over the dry ingredients, and mix well. Beat in 2 eggs, the extra yolk and the vanilla or Creme Bouquet Flavoring. Beat for 10 to 15 minutes. The dough will be quite soft, but should lose its stickiness and become shiny as it’s being beaten. This is hard to accomplish by hand, but easily done in a stand mixer or bread machine.

Place the dough in a greased bowl, turn to coat, then cover and let rise for 1 hour. For ease of handling, and to develop flavor, refrigerate the dough for 2 or more hours (overnight is fine).

BREAD MACHINE METHOD: Place all of the dough ingredients, including the lukewarm milk mixture, and the butter, into the pan of your machine. Program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.

SHAPING: Remove the dough from the refrigerator (if it’s been chilled). Knead it briefly to expel excess carbon dioxide, and divide it into 12 pieces. Roll each piece into a thin strip about 12 inches long; shape the strips into pretzels, or the shape of your choice.

Place the shaped rolls on lightly greased or parchment-lined baking sheets; cover them lightly, then let them rise for 1 1/2 to 2 hours, till they’re quite puffy. (If your kitchen or house is colder than normal, the rising may take up to 3 hours. Don’t despair!)

Beat the reserved egg white with 1 tablespoon of water. Brush it over the rolls; if you choose not to use the glaze after baking, a sprinkling of pearl sugar atop this egg white wash is very nice.

BAKING: Bake the rolls in a preheated 375°F oven for 12 to 15 minutes, just until they’re very lightly browned. Remove them from the oven, and transfer them to a rack to cool.

GLAZE: Near the end of the baking time, prepare the glaze by mixing together the sugar, vanilla and water or heavy cream. Brush the rolls with the glaze, and and sprinkle with the almonds. Yield: 12 buns.

Nutrition information per serving (1 bun, 122g): 386 cal, 12g fat, 9g protein, 39g complex carbohydrates, 23g sugar, 2g dietary fiber, 75mg cholesterol, 296mg sodium, 221mg potassium, 107RE vitamin A, 1mg vitamin C, 3mg iron, 48mg calcium, 129mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 1, Holiday 2000 issue.

Dough:

• 4 1/4 Cup Bread Flour
• 1 1/4 Cup water
• 1/2 Cup sugar
• 1/2 Cup butter softened
• 1 Egg
• 1 1/2 tsp Salt
• 2 Packets Active Dry Yeast

Filling:

• 1/4 Cup Butter, melted
• 3/4 Cup Brown Sugar
• 1 Tbs. Cinnamon

Powder Sugar Glaze:

• 1 1/4 Cup powdered sugar
• 1/2 tsp. Vanilla
• 2 Tbs. Light cream or milk – just enough to make a drizzling consistency.

Directions:

Add ingredients to the baking pan and follow Bread machine directions for dough setting. When the dough is ready, roll it out on a floured piece of waxed paper, creating a rectangle about 10 x 18 inches. Spread the melted butter over the dough. Spread the brown sugar over the butter and sprinkle with cinnamon.

Roll up jellyroll style and pinch the edges to seal. Slice into 12 rolls about 1 1/2 inches each. Arrange dough pieces, cut side up, in a greased 9 x 13 inch pan. Cover loosely with a towel and let rise in a warm place until nearly doubled, about 45 minutes. Bake at 350 degrees for about 30 – 35 minutes or until light brown. Drizzle with glaze and serve warm. Makes 12 rolls.

Ingredients:

• 1/3 cup vegetable oil
• 1 golden delicious apple peeled and shredded , or 1/2 cup apple sauce
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour (Or you can use 1 cup of white and 1 cup of whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cup peeled and chopped golden delicious apple, about 1 large
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Mix the oil, shredded apple, sugar, eggs and vanilla in a large mixing bowl. Add the flour, baking soda, cinnamon and salt. Mix just until the dry ingredients are wet. Add the chopped apple, raisins, and walnuts and fold in. Don’t over mix. Pour into muffin tin sprayed with nonstick cooking spray or use paper liners. Bake 25 minutes or until a toothpick inserted in the center comes out clan. Cool and enjoy!

Ingredients:

• 1 can (10 3/4 oz.) Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
• 1 container (8 oz.) light sour cream
• 1/2 cup mild or medium salsa
• 1/2 cup chicken broth
• 2 – 3 cups chopped cooked chicken
• 1 1/2 cup shredded Monterey Jack cheese
• 10 Fajita Size Flour Tortillas, warmed
• 1 medium tomato, chopped
• 1 green onion, sliced

Directions:

Mix soup, sour cream, broth, and salsa to make sauce. Mix 1 cup sauce mixture, chicken and 1 cup of the cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining sauce mixture over enchiladas and sprinkle with remaining cheese. Cover with foil.

Bake at 350 degrees for 30 – 40 minutes. Top with tomato and onion before serving.

Serves 6.

Ingredients:

• 1 1/2 pounds of dry white navy beans
• 1 cup real maple syrup
• 4 oz. salt pork, cubed (or 3 slices of bacon cut into pieces)
• 1/4 cup chili sauce
• 1 onion, chopped
• 1 tsp. salt
• 1 tsp. dry mustard
• salt and pepper to taste

Directions:

Place beans in a large saucepan, cover with cold water, and bring to a boil. Simmer for 2 minutes. Remove from heat and let stand, covered for 1 hour. Drain, reserving liquid.

In a small bowl, combine maple syrup, chili sauce, chopped onion, salt, and mustard. Place half the beans in a 1 quart casserole dish, top with diced salt pork or bacon, then add remaining beans. Pour maple syrup mixture over beans. Then add 1 1/2 cups of reserved bean liquid. Cover and bake at 300 degrees about 2 hours, stirring occasionally.

Add more reserved liquid as needed to keep beans moist. Serves 6-8.

(Actually, this is my mother-in-law, Shirley Turansky’s, recipe. She has baked them for the delight of her husband, children, and grandchildren for about fifty years.)

Ingredients:

• 1 cup butter or margarine
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 1/4 cup flour
• 1 teaspoon soda
• 1 teaspoon salt
• 2 cups rolled oats (I use old fashioned)
• 1/2 cup walnuts
• 1 cup chocolate chips

Directions:

Preheat the over to 350 degrees. Cream together the butter, sugar, and brown sugar. Add the eggs and mix in. In a separate bowl mix together the four, soda, and salt. Add to the first mixture and combine. Add the oats, nuts and chocolate chips and mix. Spoon out onto cookie sheet and bake 9 – 12 minutes until golden around the edges. Don’t over bake. Let them stay on the pan for 2 –3 minutes before you transfer them to a rack to cool. Makes about 6 dozen.