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Sugar Knots

3 1/2 dozen


You will need

1 package active dry yeast

3/4 cup plus 1 tblsp granulated sugar

1 cup warm milk ( 105-115 degrees F )

1 cup butter, softened

1 cup orange juice

2 tblsp grated orange zest

1 tsp salt

6 cups all purpose flour

1 large egg, lightly beaten

Glaze & Garnish

5 tblsp melted butter

1/2 cup granulated sugar


1.  In a large bowl, dissolve yeast and 1 tblsp of sugar in warm milk. Let stand until foamy. 5 to 10 minutes.

2.  Stir 4 tblsp of butter, orange juice, orange zest and salt into yeast mixture. Using a heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat in 5 cups of flour, 1/2 cup at a time, until a soft dough forms.

3.  On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat.  Cover with a damp cloth, let rise in a warm place until doubled, 30 minutes.

4.  Meanwhile, beat together remaining butter and sugar at medium speed until light and fluffy. Beat in 2 tblsp of egg, reserve rest for glaze. At low speed, beat in remaining flour, a little at a time, until well blended.

5.  Punch down dough. On a floured surface, knead butter mixture into dough until butter is incorporated and dough is smooth, adding more flour to prevent sticking.

6.  Grease 2 baking sheets. Divide dough in half. Roll each dough half into a long rope, cut each rope into 21 equal pieces. Roll each piece into a 12 inch rope. Twist each rope into a knot. Place twists, 3 inches apart, on prepared baking sheets. Cover with a damp cloth, let rise in a warm place until doubled, 20 to 30 minutes.

7.  Preheat oven to 450 degrees. Brush twists with reserved egg. Bake until golden brown, 8 to 10 minutes. Transfer to wire racks to cool completely. Brush twists with melted butter, then sprinkle with granulated sugar.



Charlotte Russe

Serves 4


You will need

1/4 cup Water
1 envelope Unflavored gelatin
1/2 cup Milk
1/2 cup Sugar
1 1/2 teaspoon Vanilla
1 cup Cream
Ladyfingers or sliced sponge cake



Add the water to a saucepan. Sprinkle on the gelatin. Allow to rest for 5 minutes. Whisk in the milk and sugar. Over low heat, heat the mixture, stirring constantly, until it begins to thicken. Remove from the heat and add the vanilla. Chill. Whip until firm peaks form. In a separate bowl, whip the cream until firm peaks form. Fold the two mixtures until blended. Line a 1 1/2 quart dish with the ladyfingers (bottom and sides). Pour in the mixture. Chill well. Un-mold or serve with a spoon.


Buttery Christmas Cookies

Makes about 5 dozen


You will need

1.  1 cup (2 sticks) butter, softened

 2.  2/3 cup granulated sugar 

3.  3 large egg yolks 

4.  1 teaspoon vanilla extract 

5.  2 1/2 cups all-purpose flour

 6.  pinch of salt



 Preheat oven 375 degrees. Grease 2 baking sheets.  Beat together butter and sugar at medium speed until light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Beat flour and salt into butter mixture at low speed until well combined.  Place dough in a cookie press or pastry bag fitted with a large fancy tip. Press dough out into 2 1/2 inch lengths on prepared sheets, spacing 2 inches apart.  Bake cookies until very light golden brown, 8 minutes. Transfer baking sheets to wire racks to cool for 5 minutes. Transfer cookies to racks to cool.


7 Up Salad


You will need

2 packages of lime or lemon Jell-O
2 cups of boiling water
2 cups of 7 up
Mix well / Let set-up slightly
1 cup drained crushed pineapple
1 cup miniature marshmallows
2 large bananas
Mix with Jell-O and set
1/2 cup sugar
2 tablespoons of corn starch
1 well beaten egg
1 teaspoon butter
1 cup pineapple juice
 Mix and cook on low heat until thick - cool thoroughly
1 package of Dream Whip (fix according to directions box)
Mix with cooked topping - spread on set Jell-O