Posts Tagged ‘make it do’

This past weekend our family visited A Step Back in Time Nativity in Alpine, Utah.  Amid the hustle and bustle of the season, we always look forward to this tradition.  We had to bundle up and brave the bitter cold of the evening.  But, despite frigid temperatures, we were all touched by the loveliness of this unique live Nativity.

Let’s face it, it’s easy for Christmas to be all about Santa and gifts for the kids.  Going to this Nativity helps my children see that Christmas is more meaningful.  A Step Back in Time Nativity wonderfully recreates Bethlehem, with weavers, tanners, millers, a blacksmith and even a few Roman soldiers. There are also real camels, sheep, goats, geese and a donkey which the kids loved.  After making our way through “Bethlehem” we were led along a candlelit path to a barn where a small choir sang Christmas carols from above. As we entered the barn we saw Mary and Joseph and their baby in a real manger. I am always amazed at how when the kids enter the barn they fall quiet and are content to simply watch in awe the sweet family sitting quietly in the manger. The trip back in time to Bethlehem with its serene setting in a rustic barn creates such a wonderful peaceful feeling that stays with us and is a welcome contrast to our harried lives.

For those who live in Utah, tonight is the last night. The event is free. However, the family that created this Nativity collects donations, in honor of their mother, for the Huntsman Cancer Institute.

Here’s a quick and easy gift idea for neighbors or co-workers.  It’s Orange Glazed Poppy Seed Bread.  I received this bread as a gift from a co-worker about 10 years ago… and looooved it.  I think I actually begged for the recipe.  I’ve been making this bread every Holiday season since.

Here’s the recipe:

Orange Glazed Poppy Seed Bread

• 3 cups Flour
• 2-½ cups Sugar
• 1-½ teaspoons Salt
• 1-½ teaspoons Baking Powder
• 3 whole Eggs, Slightly Beaten
• 1-½ cup Milk
• 1-⅛ cup Canola Oil Or Vegetable Oil
• 2 teaspoons Poppy Seeds
• 1-½ teaspoons Vanilla Extract
• 1-½ teaspoons Almond Extract
• 1-½ teaspoons Imitation Butter Flavor

For The Glaze:

• ¼ cups Orange Juice
• ¾ cups Sugar
• ½ teaspoons Vanilla Extract
• ½ teaspoons Almond Extract
• ½ teaspoons Imitation Butter Flavor

Preheat oven to 350 degrees.

Prepare two 9″ x 5″ bread pans by rubbing with butter and then flouring the pans. You can also use a cooking spray for baking (with the flour already in the spray.)

Mix together the dry ingredients, including sugar. Add eggs, oil, milk, poppy seeds, vanilla, almond extract and imitation butter flavor. Mix together and beat for 2 minutes.

Pour batter into bread pans and bake for 55 minutes or until a toothpick comes out clean.

While bread is baking, make the glaze. Whisk together sugar, orange juice, vanilla, almond extract, and imitation butter extract. Set aside.

When bread comes out of the oven and is still hot, pour glaze evenly over bread. Allow bread to completely cool before removing them from the pans.

Here’s the printable recipe in Tasty Kitchen.

And here’s a few how to pictures:

1. Preheat the oven to 350 degrees.

2. Prepare your bread pans.  This can be two 9″ x 5″ bread pans, or 6 small pans for mini loaves.  To prepare, butter, then flour your pans.   Or go the really easy route and spray them with Pam for Baking… the flour is already in the spray.  I’ve also used regular Pam, and then dusted them with flour, which also worked great.

3.  This is a no fuss bread.  I put all the dry ingredients into my stand mixer.  I put the lid on and pulse it, just to mix them up a bit.  Then add the rest of the ingredients.  Mix together and beat for 2 minutes.

4.  While the bread is baking, prepare the glaze.  It’s a no cook glaze.  First pour in your orange juice.

5.  Then add sugar.

6.  Then the vanilla extract, almond extract, and the imitation butter flavoring.

7.  As soon as the pans come out the oven, whisk the glaze again, and pour evenly over the hot bread.  Sometimes I will brush the glaze to make sure it covers the whole top, because it pools around the edges a bit.  Allow the bread to cool right in the pans.  That way it sort of soaks up the glaze… and the glaze gives it a sweet, slightly crunchy exterior of the bread.  Oh it is too good.

8.  To remove the bread from the pans, runs a knife all the way around the edge of the bread, and use a good metal spatula.  It’s sometimes a little tricky to remove the breads from the pans because of the glaze… but if you take your time, it’s easy.  After removing from the pans, I let the loaves sit on the counter so the glaze dries before wrapping them up.

Tips:

• This recipe is great for mini loaves and makes 6 of them.
• Batter can be doubled if you mixer is large enough… great when making loaves for gifts.
• When pouring glaze, place pans on a cooling rack placed over a cookie sheet, as the dried glaze is hard to remove from a counter!

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Last week, I gave away a $50 gift card to Walmart sponsored by Sara Lee and Hillshire Farms.  Tonight they are hosting a twitter party, where you can enter to win a $500 Walmart gift card!  Here are the details.  Be sure to check it out.

• Place:   Twitter.com Hashtag: #tastyholiday
• Time:  December 4 from 9-10 PM EST

There will be lots of fun prizes and great conversation around holiday meals and entertaining ideas, recipes and tips to make it all fun and tasty.