Roast Turkey

I made this turkey a few weeks ago. Isn't it pretty?

What I am baking right now...

Lemon Yogurt Loaf from Quick Cooking Magazine (Angela Biggin).

I made this once a long time ago and I have been craving something with poppy seeds so I thought I'd make this. It didn't call for poppy seeds but I added 1/2 tsp. per loaf. I don't normally have all these ingredients on hand so it's something I have to plan ahead for. I usually avoid these types of recipes because I like to keep it simple but last time I made it I remember it was worth.

3/4 cup plus 2 tsp. lemon yogurt, divided
1/2 cup dried apricots
1/2 cup butter or margarine, softened
3/4 cup plus 2 Tbsp. confectioner's sugar, divided
3 eggs
1 Tbsp. grated lemon peel
2 cups self-rising flour*

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.

In a mixing bowl, cream the butter and 3/4 cup confectioner's sugar.

Beat in eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in.x4-in.x2 in. loaf pan.

Bake at 325 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine the remaining yogurt and confectioner's sugar; drizzle over loaf. yeild: 1 loaf

*As a substitute for each cup of self-rising flour, place 1-1/2 tsp. baking powder and 1/2 tsp. salt in measuring cup. Add all purpose flour to measure 1 cup.

Rice Pudding

My Mom was the best at making rice pudding and my brother Calvin also makes it very well. I have the recipe for the ingredients but never knew the order and the method to making it. It's one of those things I put off learning because it seemed too complicated. I found this recipe so I thought I would try it. It's sooooooooooo yummy. The only sad part being that I haven't had any raisins around to add to it. I love raisins in rice pudding and oatmeal cookies. If you have been afraid to try Rice pudding this is a "If I can do it, you can do it" lesson.

Rice Pudding
From Escape Artist blog

1 ½ cups of cooked rice
2 cups milk
1/3 cup sugar
¼ tsp. salt

1 egg beaten

1 Tbsp butter
1 tsp. vanilla
Cinnamon to taste ½ to 1 tsp.
Raisins (optional)

1. In medium saucepan combine rice, 1 ½ cups milk, sugar and salt; cook over medium heat until thick and foamy. (15-20 min) Stir frequently.
2. Stir in ½ cup more milk and the beaten egg. Cook 2 min. more, stirring constantly (CONSTANTLY).
3. Remove from heat and stir in butter, vanilla, and as much cinnamon as you like and the raisins.

Finnish Coffee Braid

This recipe is taken directly from the Sunset Cookbook of Breads, a quirky little book I got at the library sale.

1/2 C butter ( 2 sticks)
2 1/4 tsp yeast (1 envelope)
3 T warm water (105-115)
2 eggs, beaten
1 C milk, scalded and cooled
1/2 C sugar
1/2 tsp salt
1/4 - 1/2 tsp ground cardamom
Zest of one orange*
5-6 C flour
1 egg yolk
1 T milk

Melt butter and set aside to cool. Dissolve yeast in warm water. In a large mixing bowl, combine beaten eggs, milk, sugar, salt, cardamom, grated orange peel, yeast mixture & butter. Stir in enough flour to make a fairly stiff dough. Knead until smooth. Shape into a ball and place in a greased bowl; cover. Put in a warm place & let rise until nearly doubled in bulk, about 2 hours.

Punch down and divide into 2 equal portions, then divide each portion into thirds. Roll into strands until about 24 inches long. Cross the strands in the center, and braid out. Form braid into a ring and pinch ends together. Place on a greased baking sheet. Repeat for second braid. Cover lightly with waxed paper and let rise in a warm place until nearly doubled, 2 - 2 1/2 hours.

Paint each braid with a mixture of egg yolk beaten with 1 T milk. Bake in a 350° oven for 30-45 minutes or until a medium brown. Let cool on wire racks. Wrap airtight. Can be frozen if wrapped in foil.

*I use 1-2 tsp of dried zest from Penzey's, in 3-6 tsp water.

Macaroni & Cheese

3 T unsalted butter
3 T finely chopped onion
1/2 garlic clove, minced
3 T flour
3 1/2 C whole milk
1 pound cheddar, shredded
2 T Dijon mustard
1 tsp Worcestershire sauce
3/4 tsp salt plus more to taste
1 pound elbow macaroni or any short tubular pasta
2 T dry bread crumbs

1. 400°. Butter a 10-inch round casserole that is at least 3 inches deep. I use a big casserole stoneware bowl from Pampered Chef.

2. Melt butter over medium heat, then add onion & garlic and cook, stirring, until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Whisk in milk. Return to medium-low and simmer, stirring regularly, until smooth but still liquidy, about 15 minutes. It will not be thickened. Add the cheese in handfuls, stirring until melted. Add mustard, Worcestershire & salt.

3. Meanwhile, cook elbow macaroni for HALF the time specified on the box. Pour into the casserole, then pour sauce over and stir well. Sprinkle bread crumbs on top and bake until delicious and golden and bubbly, about 25 minutes. Let sit 10 minutes.

This recipe is adapted from Bake Until Bubbly by Clifford A. Wright.