
Brrrr! It's been cold here! But we are enjoying it! Yesterday, Tristan announced a temperature of 19 degrees! Wouldn't it be wonderful if WE actually got some snow? It would be so exciting because everything thing would close down; the grocery shelves would be stripped bare in anticipation of an extended stay indoors! But I'M prepared! I have enough food here to feed us for a month~ and probably half the neighbors as well!
I hope the old aprons might have "inspired" some apron wearing out there among you, if you don't already wear one.
I did want to share a receipt we recently tried (twice ~ it was soooo good!) and thought you might like to serve it for breakfast during this Christmas season.
MAPLE~NUT COFFEE TWISTfrom the 1996 Southern Living annual
Use your favorite sweet roll receipt based on 3/4 C water. Mix and knead till smooth and elastic. Let rise till doubled.
Combine:
1/2C sugar
1 tsp. ground cinnamon
Combine:
1/2C sugar
1 tsp. ground cinnamon
1/3C chopped pecans
1 tsp. maple flavoring
Punch dough down, and divide three ways. Roll each portion out on a floured surface to a 12" circle. Place one circle on a greased pizza pan. Brush with 2T melted butter; sprinkle with 1/3 of the sugar mixture. Repeat with the other two circles of dough, stacking them atop one another with the sugar mixture between.
Place a 2" biscuit cutter in the center of the circle (do not cut through dough). Cut dough into 16 wedges, cutting from outside edge of circle just to the edge of the biscuit cutter.Gently lift each wedge, and twist 5 times to form a spiral pattern. Remove cutter. Cover and let rise in a warm place until doubled in bulk.
Bake at 375 for 15-20 minutes or until golden brown. Let cool 10 minutes.
Drizzle:
Punch dough down, and divide three ways. Roll each portion out on a floured surface to a 12" circle. Place one circle on a greased pizza pan. Brush with 2T melted butter; sprinkle with 1/3 of the sugar mixture. Repeat with the other two circles of dough, stacking them atop one another with the sugar mixture between.
Place a 2" biscuit cutter in the center of the circle (do not cut through dough). Cut dough into 16 wedges, cutting from outside edge of circle just to the edge of the biscuit cutter.Gently lift each wedge, and twist 5 times to form a spiral pattern. Remove cutter. Cover and let rise in a warm place until doubled in bulk.
Bake at 375 for 15-20 minutes or until golden brown. Let cool 10 minutes.
Drizzle:
1 1/2 C sifted powdered sugar
1/4 tsp. maple flavoring
2-3 T milk
1/4 tsp. maple flavoring
2-3 T milk
Did you know that you do not have to allow your sweet rolls to rise and then bake right away? As soon as you get them formed, spray the tops with cooking spray then cover with plastic wrap. Put them in the refrigerator over night and they will rise and be ready to bake ~ first thing in the morning!!!!!!You can also put them in the freezer (be sure to wrap well) and remove them later to thaw, then allow time to rise. Bake as usual.
I do this all the time will dinner rolls as well. Make up a great big batch, form, freeze on sheets just till they are hard enough to remove from the sheet. Then put all of them into zip-lock bags to store in the freezer. It will take about four hours for them to thaw and rise if you put them into a warm oven.
I hope all of you my friends have a Christ~filled Christmas. My desire is that each of us will become more aware of our need for Him. If we miss Him during this season, then we have simple jumped through hoops that have temporary purpose.My husband and I, along with our little man, will be travelling North the day after Christmas. We will visit with some of his family, and also bring his Mother back south to spend some time with our family. So I hope you have a very good Christmas!



I wanted to give you a little peek at 
Special touches.
Thank you for visiting!
This is an old sofa we brought from our former home, (literally ~ it was in the house when we moved there) and it is constructed with a wooden frame, but the "wicker" is really paper-wrapped wire. It is pretty old, but still useful.
The back
Another project was a personal one. I had purchased a long length of 100% cotton crinkled fabric a couple of years ago, thinking it would make lovely, cool summer slips. So this is what I came up with.
Here is a close-up of the hand embroidery. I used a bias strip of polyester crepe 