Sunday, December 4, 2016

Day 4 -"Model Day"

I didn't have time to pick up the camera but it
 was a "model day" getting to work with 
with the grade school kids (so much fun!)
this is from yesterday being funny 
"modeling" in a display   

Saturday, December 3, 2016

Day 3 - Festive Photos

We were at an outdoor shopping mall and saw some
very festive people such as Raggedy Ann and Andy!

extra pictures 

The jolly man himself on his "Turkey Break" 

Friday, December 2, 2016

Day 2 - Christmas tree

Different view of the Christmas tree

extra picture


Thursday, December 1, 2016

Day 1 - Light up bear

The month of December I am going to be taking a photo a day for the December Photo Project.  You can join in too.  Here is the information.

Thursday, November 24, 2016

Brockton Villa Coast Toast

1 loaf soft French bread or challah or sour dough (sliced diagonally, about 1 1/2" thick)
1 quart whipping cream
10 eggs
3/4 c orange juice
1/2 c sugar
pinch of salt
2 T vanilla
2 T orange flavoring

Combine liquid ingredients.  Pour over bread slices.  Cover and refrigerate at least one hour.  Remove bread and discard liquid.  Spread butter on flat grill.  Cook bread until golden brown.  Then bake at 450 F for 5-7 minutes or until bread is puffed up like a souffle.  Dust with powdered sugar and serve immediately.

Tuesday, November 22, 2016

Best Challah Bread EVER-AH!!!!!

4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F)
2 tablespoons salt
3/4 cup white sugar
1 cup butter, melted
4 eggs
12 cups bread flour

Egg Wash:
1 egg
1/2 teaspoon vanilla extract


Dissolve yeast in water. Stir in salt, sugar, butter, and 4 eggs, and beat well. Mix in the flour, 1 cup at a time, up to 12 cups. Dough should be tacky but not wet.

Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Add additional flour as needed.

Line large cookie sheets with parchment paper and set aside.

Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Add flour as needed.

Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.

Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.

Preheat an oven to 350 degrees F.

Egg Wash Directions:

Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash.

Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

Friday, November 18, 2016

Traditional Scottish Shortbread

Preheat oven to 350 F

Combine in bowl and mix with a mixer:
1/4 t. salt
4 T. butter
2 T.oil
5 T.sugar * we used coconut sugar
1/2 t. vanilla extract

Then add, using your clean hands to mix:
1 1/2 c. flour *we used gluten free flour

Do not knead or roll out the dough because this toughens the dough. Grease an 8" square pan and gently pat the dough into the pan. Bake about 25 minutes until the edges are golden brown. While still warm cut into 2" squares (do not cut all the way through). Dust with powdered sugar if desired. Let cool completely in the pan and then remove, Enjoy with a cup of tea

Note: If you would like to try a healthier version to this recipe, substitute whole wheat flour for the white flour and 3 T. honey for sugar.