On the 8th Day of Christmas My Favorite Author Gave to Me . . .
1 e-book copy of A Soulmate For Christmas by Cynthia Racette, Angela Scavone, Aliza Mann, J.J. Devine, Char Chaffin
1 e-book copy of Hunted by Elle Hill
1 e-book copy of Under the Mistletoe by Jill Shalvis
1 $5 Soul Mate Publishing Gift Certificate
Today we’re going to share Christmas Traditions.
Christmas is the only time of the year that I remember my family having traditions. It started on Christmas Eve, with my dad going to Minsky’s and picking up our favorite meat lover’s pizza. By the time he got home, Mom would have bread dough rising in front of the wood-burning fireplace. We’d all pile up on the couch and loveseat and eat pizza while watching Miracle on 34th Street. (The 1947 version with Natalie Wood).
On Christmas morning, we’d wake at the crack of dawn and check out what Santa had left for us.
While my sister and I investigated the tree and our stockings, Mom would use the home-made dough to make the most amazing cinnamon rolls. Melt in your mouth—to die for—butter and brown sugar—lick your fingers, kind of amazing! Christmas was the only time of the year she made them, so we savored every single bite.
Then we opened our wrapped presents. The ones officially from Mom and Dad. My mom was creative—she knew we would peek or shake, so she never used nametags. She would wrap all of my presents in the same paper, each of my sister’s in a different paper, and so on. So, even though she’d have her shopping and wrapping done well in advance, nobody, including my dad, knew who each set of wrapped surprises belonged to. Once we cleaned up the paper and bows and boxes, we’d put everything away, get cleaned up, and go to Grandma and Grandpa’s house for the day.
Here is my mom’s Cinnamon Roll recipe:
1 pkg yeast
1/3 cup sugar
1 cup flour
1 tsp salt
Mix and set aside
Combine 1/4 cup shortening and 1 cup milk in pan on top of stove. Heat until the shortening is melted. Be careful not to let it boil or froth. Then add 1/4 cup water to slightly cool mixture. Target temperature should be between 120 and 130 degrees.
Pour the shortening mixture into the yeast mixture and use a mixer on low speed.
Add 1 slightly beaten egg
Add 2 1/2 cups flour, slowly
On a large cutting board, spread a thin layer of flour and knead for 5 to 10 minutes. Spray the inside of a clean mixing bowl and lay dough in bottom. Cover and let rise 1 1/2 hours.
Lay dough back on the floured cutting board and roll out in a rectangle. Brush melted butter across the entire surface of dough, then sprinkle brown sugar and cinnamon. Add nuts and raisins if desired.
Starting with the long side of dough, turn over the edge and roll all the way up. Spray the bottom of a 9×13 baking pan. Add melted butter, brown sugar and more nuts and raisins to the bottom of the pan. No specific measurement—add to your taste. Cut the rolled dough into 1 1/2 inch sections with serrated knife. Place in bottom of baking pan, with generous space between each, for additional rising.
Cover and set in refrigerator overnight.
Remove from refrigerator 30 minutes to an hour before baking to bring dough back to room temperature. Bake at 375° for 20+ minutes. Tops should be golden brown. Remove from oven and flip onto baking sheet immediately.
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Holiday Gifts of Love Blog Hop Winners:
Suzanne Bischoff won an e-book copy of Wren’s Fantasy by Tracy Hewitt Meyer
Sherry Funding won an e-book copy of Miss Merry’s Christmas by Callie Hutton
Natasha won an e-book copy of The Cheyenne Bride by J.J. Devine
Tonda & Michelle McCarthy each won a $5 Soul Mate Publishing gift certificate
Have Fun – Spread the Word
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