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Dec 152012

Sweet Raisin Bread

On Christmas morn, Kenny and I like to have something light to tide us over, sometimes it’s some sweet rolls and sometimes it’s just some toast with our coffee. This is a wonderful way to start off the morning, make it the day before, slice it up and pop it in the toaster.  I have not tried this recipe yet, but love raisin bread and it’s even good to make French toast for a change of pace served up with lots of butter, syrup and extra raisins on top!

raisin bread

Sweet Raisin Bread
  • 1-1/2 cups warm milk
  • 1 pkg quick acting yeast
  • ½ cup butter, melted
  • 2 eggs
  • ½ cup sugar
  • ½ teas cinnamon
  • ½ teas nutmeg
  • 1 teas vanilla
  • 1 teas salt
  • 4-1/2 cups flour
  • 1 cup raisins
  1. Dissolve the yeast in the warm milk, mixing well.
  2. Combine the butter, eggs and sugar, mix and add to the yeast mixture, beating well.
  3. Add the spices and vanilla, mix.
  4. Stir in the flour and raisins, mix.
  5. Turn out on floured surface and knead well.
  6. Place dough in a greased bowl, flip and cover.
  7. Let rise for about 2 hours, punch down and let rise again for about 45 minutes.
  8. Knead again, about 10 times, divide in 2 and shape into loaves.
  9. Place loaves in greased loaf pans and bake in a 375 degree oven for about 30 minutes or until loaf sounds hollow when tapped.


Hope you enjoy no matter when you decide to try it!

Dec 142012

Hazelnut Crescents

Another recipe my mom had cut out of an old magazine and one of her favorite cookies during the holidays. There was always a plate left for Santa on Christmas Eve but I think she skipped the milk as my dad was not a big milk drinker and neither was she! But as I have said before, mom loved her nuts proof of her loving me and the rest of us kids so much. This is a very delicate cookie that just melts in your mouth but you really should chew up the nuts, ha ha! She circled the recipe and said that she used any kind of nuts and I think she used more almonds and walnuts than hazelnuts.


So good with coffee!

So good with coffee!


Hazelnut Crescents
  • 1 cup unsalted butter
  • ⅓ cup sugar
  • 1 cup ground unblanched hazelnuts
  • 1 teas vanilla or cinnamon extract (she used vanilla)
  • 2-1/4 cups sifted flour
  • Pinch of salt
  1. Cream the butter and sugar until light and fluffy.
  2. Mix in the nuts and add the flavoring.
  3. Sift flour with the salt and gradually sift back into the butter mixture, beating well between additions until dough is smooth enough to roll.
  4. Break off pieces of dough (about a rounded teaspoon) and press into crescent shapes about 3-inches long.
  5. Arrange on a buttered cookie sheet and bake in a 350 degree oven for about 10 minutes.
  6. Cool on racks.


I still make these today, so I hope you will enjoy!

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