Bohemian Coffee Braid

This recipe is from Hubby's mom. Their family traditionally made it at Christmastime.

2 packages dry yeast
½ cup warm water (110-120 degrees)
1 ½ cup warm milk (same temp as above)
¾ cup sugar
2 teaspoons salt
2 eggs (room temp – important)
¾ cup softened real butter
7 ½ cups flour (may use a little less 7 cups? Depends on how sticky or dry it is)
1 tablespoon grated lemon zest (may use any citrus you have)
¼ teaspoon mace
1 ½ cup raisins, may chop or leave whole
1 cup chopped almonds, pecans or none, if preferred (then add a few more raisins)

Dissolve yeast in warm water, then mix with the milk, sugar, salt, eggs, butter, half the flour, lemon zest, mace, raisins, and nuts. Keep adding flour until dough is smooth and workable. Knead on a floured board until smooth and elastic. (10 minutes) Put in a greased bowl, turn to coat, cover with a damp tea towel and place in a warm spot to rise until double, about 1 1/2 hours. Punch dough down. Divide in half. Set one half aside and divide the other into 4 equal parts. Shape three of the pieces into 14 inch long strands and braid on a lightly greased cookie sheet (You may want to arrange this diagonally. These get big!). Fasten ends together and tuck under. Take fourth piece and divide in thirds and make a second smaller braid to go on top of the first. Repeat with other half of dough on a second greased cookie sheet. Cover each braid loosely with damp tea towels and let rise for 45 minutes to an hour. Bake at 350 degrees for 30-40 minutes, until golden brown, but not dark.

When loaves have cooled completely, decorate with a frosting of:
2 cups powdered sugar
¼ cup soft butter
1 t. vanilla
½ t. almond extract

Beat all together with just enough milk or cream to make a nice spreadable frosting. Spread on tops of braids and gently press halves of drained maraschino cherries and pecan halves on top.

Makes two large, 2-layer braids; serves 12.

Fruit Crisp

Apple crisp is shown above.

fruit filling (see below)
1 c rolled oats
1 c packed brown sugar
1/2 c flour
1/2 c butter, melted
1/2 c chopped nuts and/or coconut, both are optional

Put fruit filling in 9" pie plate or 8x8" pan.

In a bowl, combine oatmeal, brown sugar, and flour. Stir in butter til whole mixture is moist. Stir in nuts and/or coconut if desired. Sprinkle topping over filling.

Bake in 375 degree oven for 30-35 min (40 min for thawed fruit) or til fruit is tender and topping is golden. Serve warm with ice cream or whipped cream if desired. Makes 6 servings.

Fruit filling options:

Apples, pears, peaches (fresh or frozen*, unsweetened), or apricots:
Mix together 5 c of fruit and 2-4 Tbsp sugar.

Blueberries (fresh or frozen*):
Mix together 5 c blueberries, 4 Tbsp sugar, and 3 Tbsp flour.

Cherries (fresh or frozen*):
Mix together 5 c pitted tart cherries, 1/2 c sugar, and 3 Tbsp flour.

Rhubarb (fresh or frozen*):
Mix together 5 c sliced rhubarb, 1 c sugar, and 3 Tbsp flour.

Canned pie filling:
Use 1-2 cans of your choice of canned fruit pie filling. Do not add anthing to it; just dump in pan. If using 2 cans of pie filling, be sure to use a 9x13" pan.

*Thaw fruit if frozen. Do NOT drain.

Super Easy Cherry Torte

1 loaf (10 3/4 oz) frozen pound cake, thawed
1 can (21 oz) cherry pie filling
1 carton (8 oz) Cool Whip, thawed

Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pie filling. Repeat layers. Top with the third cake layer. Frost top and sides with Cool Whip. Keep refrigerated. Makes 8-10 servings.

Berry Torte

1 lb graham crackers, crushed
1 c butter or margarine, melted
2 enveloped whipped topping mix
1 c cold milk
1 tsp vanilla
1 pkg (8 oz) cream cheese, softened
2 cans (21 oz each) cherry or blueberry pie filling

Set aside 1/4 c of crushed graham crackers for topping. Combine the remaining crackers with butter; spread into a 13x9" dish. Set asked. In a mixing bowl, combine whipped topping mixes, milk, and vanilla; beat on low til blended. Beat on high for 4 min or til thickened and stiff peaks form. Add cream cheese and beat til smooth. Spread over the crust; top with pie filling. Sprinkle with reserved graham crackers Refrigerate for 12-24 hrs before serving. Makes 12-16 servings.

Holiday Hideaways

Some of my absolute favorite cookies!

3/4 c sugar
1/3 c butter
1/3 c shortening
1 egg
1 Tbsp milk
1 tsp vanilla
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 jars (10 oz each) maraschino cherries, well drained
16-18 oz white confectionery coating
2-4 oz dark chocolate confectionery coating

In a mixing bowl, cream sugar, butter, and shortening. Add egg, milk, and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Form 2 tsps-ful of dough into a ball. Flatten ball and place a cherry in the center; shape dough around cherry. Repeat with remaining dough and cherries. Place balls 2" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 min or until set and the edges are lightly browned. Cool 1 min before removing to wire racks to cool completely.

Melt white confectionery coating. Dip the cookie tops into the coating so that tops are completely covered; place cookie on wax paper. Repeat with all the cookies. Let coating set. Melt chocolate confectionery coating; drizzle in zig-zags over the tops of cookies. Store cookies in a covered container in refrigerator. Makes 4 1/2 dozen.

Cherry Snowballs

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
1/2 c powdered sugar
1 Tbsp water
1 tsp vanilla
2 c flour
1 c quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained

Coating:
2 c powdered sugar
1/4 - 1/3 c milk
2 c flaked coconut, finely chopped

In a mixing bowl, cream butter, sugar, water, and vanilla. Combine flour, oats, and salt; gradually add to the creamed mixture. Shape a Tbsp-ful of dough around each cherry, forming a ball. Place 2" apart on ungreased baking sheets. Bake at 350 degrees for 18-20 min or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Makes 3 dozen.