Christmas morning breakfast

Our traditional Christmas brunch consists of cinnamon rolls (Sedro Woolley cookbook, page 42!), ham & cheese omelettes (Scott's the chef), and Orange Julius (from Mom's cookbook, recopied below). This year we celebrated Christmas a little early as we had all in our family together last weekend here in Oregon. It was a bit hard, as Ian came down with croup and we tried to keep him quarantined from all, especially the babies. Despite the difficulties of that and a small house, it was nice to spend time together.

You can also click here to go to a Cinnamon Roll recipe posted before. It's modified by the infamous Sunday School teacher and cinnamon rolls (and scones and more) teacher/baker Karen Christianson. (I decided to cheat by scanning the recipe instead of typing, as I'm not sure anyone checks this blog anyway! You can get bigger picture by clicking on the scanned recipe.)

ORANGE JULIUS
1/2 (12 oz.) can (1/3 c.) frozen orange juice concentrate
1/2 c. milk
1/2 c. water
1/4 c. (or less) sugar
1/2 t. vanilla
5 or 6 ice cubes  (or more)

Combine all ingredients in blender; cover and blend until smooth, about 30 seconds. Serve immediately. Makes about 3 cups.

Scott learned how to perfect his omelette skills by watching a segment by Julia Child on David Letterman way back when. I tried to find it on YouTube, but wasn't successful. If you go to this link, you can hear her saying she'd make omelettes for a dinner party of 300. Yowza! I did find a hilarious bit with the two of them making hamburgers. It involves a blow torch and you won't want to miss it.

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Christmas Day update:

Kyle called us with a recipe for Mint Hot Chocolate made in the blender. We are going to sip it sitting by the fireplace this evening. Merry Christmas!

Mint Hot Chocolate

6-8 T. Nestlé hot chocolate mix
3 c. warm water
1-2 candy canes

Put all ingredients in blender. If you have a Blendtec, use the "soup" cycle. He said it will come out perfectly smooth, and the perfect temperature.

by Barbara's son Scott, and his wife Dee

Mom's Christmas candy, part 2

Mom is famous for her plates of Christmas Candy. 

Those on the list of recipients look forward to them each year. 

I asked Mom what here favorites are, and she 

mentioned the chocolates with cream fondant filling.

CREAM FONDANT

4 c. sugar
3 T. white Karo syrup
Pinch of salt
1/2 c. milk
1 c. whipping cream
2/3 sq. butter

different flavorings/colors

Put all ingredients, except butter, together and stir over medium heat until sugar is dissolved. Wipe sides of pan with pastry brush dipping in water. After starts to boil turn down to 2 then gradually back up to 3 to finish cooking. Cook to 236° or soft ball stage. Pour on cold buttered platter or marble. When cool, beat until candy loses its gloss and becomes creamy and thick. Mold the butter in with hands. Candy may be used immediately or stored in refrigerator. This is a basic fondant. Any flavoring or color may be added while beating or molded in as needed. Flavors to use: vanilla, maple, cherry, orange, lemon, mint or wintergreen. Tint accordingly. This makes good centers for chocolates. To make this recipe into fudge, make as above except add 3 (1 oz.) squares of baking chocolate after sugar is dissolved. You may add a few drops of peppermint flavoring to this to have a chocolate mint candy. Fondant can be formed into balls and decorated as desired. Knead in raisins, dates, figs or candied fruit before forming into balls. (for more of Mom's candy, click here.)