It usually takes so long to get to the day of finally celebrating Christ's birth! Maybe because of the snow earlier this week (that threw all our plans katywampus) or because Kotch is home and helping so much or just because I'm getting older: for whatever reason, Christmas came "early" this year!
And, boy did we have fun:
Up for Midnight Mass at our parish ....
treats left out for Santa in case he came while we were gone ...
with gifts from college-aged sister who spoils her siblings:
and hand-knit gifts for each of my loved ones (the boys are wearing the vests I made them):
hats and scarves for the girls ...
and wool slipper-socks for the guys (dh also got a cozy hat to keep his hair-challenged head warm in our chilly 65-degree house).
We finally all were abed by 3:00 a.m. Dh and LegoManiac were up for 9:00 Mass (LM served) and then we attempted taking a family Christmas picture:
The girls got tired of the boys' attitudes and decided to have a picture with Big Z in lieu of their two brothers ...
then we made Almond Kringle (recipe to follow)
and roasted chesnuts (just because we could ...):
and playing Wii and making Miis for all the family ... fun!
A very blessed and happy Christmas to one and all and prayers for a holy, healthy and happy 2010
from our house to yours ...
Here's the recipe for the Almond Kringle:
(NOTE: I halved the recipe to make just one cake; my changes for one are below but you can click the link to get the recipe for doing two)
1 tbls dry yeast
1/4 cup warm water
2 cups unbleached all-purpose flour
1 tbls granulated sugar
1/2 tsp salt
1/2 cup butter, softened
1 egg
1/4 cup milk
1/2 can Solo almond filling (or about 1 cup of almond paste; the filling is so easy to use, but some folks are purists -- I'm NOT!)
Optional: powdered sugar icing = powdered sugar + water
Sprinkle yeast over warm water and stir to dissolve. Let stand 5 to 10 minutes or until foamy. Combine flour, granulated sugar, and salt in large bowl and stir until blended. Cut in butter until mixture resembles coarse crumbs. Beat eggs and milk until blended. Add to dry ingredients with yeast mixture and stir just until all particles are moistened. (Dough will be sticky) Cover bowl with plastic wrap and overwrap with aluminum foil. Refrigerate overnight. (dough will rise very slightly) [
this is one thing I really like about this recipe is that I can START it in the evening and cook it hot for breakfast/brunch]
Grease one baking sheets and set aside.
Remove dough from refrigerator. Sprinkle 1 piece of dough with flour and knead gently 10 to 12 strokes on lightly floured surface. Roll out to 18 x 12-inch rectangle. Spread almond filling in 3-inch strip lengthwise down center of dough. Fold 1 long side of dough over filling and fold other side over. Pinch edge and ends to seal. Place, seam side down, on prepared baking sheet.Cover with towel and set aside in warm, draft-free place to rise until light, about 30 minutes.
Preheat oven to 375° F.
Bake 20 to 25 minutes or until golden brown. Remove from baking sheet and cool on wire rack.
Finish: ice with powdered sugar mixed with just enough water to drizzle (once cooled) or dust with powdered sugar. Serve warm.
(the version we have is one that is retold in narrative form by Frances Frost, preserving the exact dialogue of the opera)
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