King Cake

No Mardi Gras is complete without one of these.

1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup sugar
1 teaspoon sugar
4 cups unsifted flour, as needed
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1/2 cup butter cut in slices and softened, plus
2 tablespoons butter
1 egg slightly with1 tablespoon of milk
1 teaspoon cinnamon
1 tiny plastic doll (not more than 1")
colored sugar green, yellow, and purple

***Poured icing***
3/4 cup confectioners sugar
1/4 cup lemon juice
3 tablespoons water

Pour the warm water into a small shallow bowl and sprinkle yeast and 2 teaspoons sugar into it.
Allow the yeast and sugar to rest for three minutes, then mix thoroughly.
Set bowl in a warm place for 10 minutes until yeast bubbles up.
Combine 31/2 cups of flour, remaining sugar, nutmeg and salt and sift into a large mixing bowl.
Stir in lemon zest.
Separate center of mixture to form a hole and pour in yeast mixture and milk.
Add egg yolks and using a wooden spoon, combine dry ingredients into the yeast/milk mixture.
When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball. Place ball of dough on floured surface and knead, gradually adding up to 1 cup more of flour.
When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
Place dough ball in the bowl and rotate until the entire surface is buttered.
Cover bowl with a heavier kitchen towel and allow dough to rise in a warm place for about 11/2 hours or until it doubles in volume.
Coat a large baking sheet with one tablespoon of butter and set aside.
After the first rising, place the dough on a floured surface and punch it down with a heavy blow.
Sprinkle cinnamon, then pat and shape the dough into a long 'snake' or 'cylinder'. Form a twist by folding the long cylinder in half, end to end, and pinching the ends together.
Then twist the dough.
Form a ring with the completed twist pinch the ends together.
Place the completed ring on the buttered baking sheet, cover it with a towel and allow it to rise for 45 minutes or until it doubles in volume.
After the second rising, brush the top and sides of the cake with the egg and milk wash.
Bake in a preheated oven at 375 degrees for 25-35 minutes or until golden brown. Cool on a wire rack and hide the plastic baby in the cake.

Poured icing:

Combine ingredients until smooth, adding more water if it's too thick.
Spoon icing over top of cake.
Immediately sprinkle on colored sugars, alternating between the three colors.
Serve in 2"3" pieces.

Merry Christmas

Merry Christmas my friends and readers!

Just wanted to remind you all it is okay to indulge yourself this holiday season a bit.

Sugar Cookies

1 heaping cup of sugar
2 eggs
1/3 cup milk
1 t. vanilla
4 cups flour
1 t. baking powder
1 cup shorting
1/2 t. salt

Beat sugar and eggs until lemon color. Beat in the soda, milk and vanilla. add the rest and mix.
Chill until cold. Roll out thin and cut into shapes.
Bake in a 375 degree oven about 12 minutes.
Yields about 3 1/2 dozen cookies but it will vary widely depending on the size and shape of your cookies.

Carmel Corn

6 quarts popped popcorn
2 cups firmly packed brown sugar
1/2 cup corn syrup
2 sticks butter
1/4 t. cream of Tartar
1 t. salt
1 t. baking soda

Combine everything except soda and bring to a boil=260 degrees. Take off heat and stir in baking soda.
Pour into a greased surface.

Muddy Buddies

9	cups Chex® cereal (any variety)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Stove-Top Directions: Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Foolproof Chocolate Fudge

INGREDIENTS

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• Dash salt
• 3/4 cup chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla.
2. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Variations

Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®. Proceed as above.

Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

Rocky Road Fudge: Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds)

Notes

Microwave: In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt. Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.