This has been a year.

It’s probably been about a year since I last wrote on here. And what a year it’s been. A year of love and laughter, food and fun, tears and loss. 2018 started off with 2 great unexpected losses with a 3rd hitting us this summer. Life will never be the same now that these 3 amazing people are no longer here. I think about them daily.

Bring it on 2019 –

Here’s to getting more organized and purposeful with what I do everyday. I want to cook more with these kiddos that are getting too big too fast and enjoy our last 6 months of no schedules dictating when we leave the house. I think i’m more nervous about D starting kindergarten this fall than she is.

So let’s start the year off with 2 recipes from 2 amazing people.

Suzy Carter’s Cinnamon Raisin Bread

1c Milk
1/2c Sugar
1/4c butter
2 eggs
1 1/2 tsp Salt
5 1/2c flour
1c raisins
1/2c pecans
1pkg. yeast, 1/2c warm water and 1T sugar

Scald milk, add sugar, butter and salt. Remove from heat. Pour over nuts and raisins. Let cool to luke warm. Add 2c flour and eggs. Stir in yeast, dissolve in warm water. Beat well. Cover and let standin warm place about 1/2 hour. Add rest of flour or enough to make the dough not sticky to touch. Knead until satiny. Put in greased bowl, cover and let rise until doubles. Punch down, divide into 3 parts, let rest 15 minutes. Roll out each portion onto floured surface, spread with melted butter and sprinkle generously with sugar and cinnamon. Roll up, seal ends, form into loaf. Place into greased loaf plan. Let rise until double again.

Bake for 30 min @ 350

Patty Carter’s Cranberry Bread

1 beaten egg
2T shortening
1/2c orange juice
2T hot water
2c flour
1/2 teas. salt
1 1/2 teas. baking powder
1/2 teas. baking soda
1c sugar

1/2c chopped nuts
1c cranberries (cut in half)
grated orange peel

Combine wet ingredients. Mix in dry ingredients, then stir in nuts and cranberries. Pour into loaf pan (greased and floured). Bake 1 hour at 350 degrees.

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