*** A WORD FROM THE KITCHEN ***

And the winner of the cookie flavor from this week’s
reader poll is…. CHOCOLOATE CHIP COOKIES hands-down.
Voting will remain open on the site but I’ll be toting
a load of these to tomorrow’s picnic now that I know
what my ingredients list is ;o) my coworkers tummies
thank you too…will make a few with no chips for
my sonny boy ;o)

So we’re headed for a weekend of outdoors this weekend
hope I don’t melt! Picnic tomorrow, outdoor concert
later and hitting the Chicago Air & Water show Sunday
(along with the millions of other people that is).
This’ll be the first time we’ve been able to go for
some years and we’re looking forward to getting the
kids out there to experience  it, although looking at
the forecast I’ll be lugging a gallon of spf along so
we don’t all end up extra crispy.

We’ll be having to head out pretty early to secure a
decent parking spot for the show. We usually do a
grand family breakfast together on Sundays but this
one will be a “sweet roll Sunday” before we head out.
I just love the sweet smell of cinnamon in the morning
as a waker- upper too and this COBBLESTONE BREAKFAST
BREAD will do just fine with some piping hot coffee.
This is kind of a twist on something called monkey
bread or pull- apart bread where you toss cut up dough
pieces in a loaf pan and they bake into a loaf.
Ahhhhh….. can’t you just smell it now?

Enjoy! Marzee

Get ready next week we’re going to sneek a peek into
this cooking school in the Provence of France.

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RECIPE: CRANBERRY RAISIN GLAZED BREAKFAST BREAD
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INGREDIENTS:
1/4 cup dried cranberries
1/4 cup raisins
2 teaspoons orange zest
1/3 cup sugar
4 teaspoons ground cinnamon
4 packages refrigerated dinner rolls
4 tablespoons buter, melted

Glaze:
1/3 cup powdered sugar
2-3 teaspoons milk

DIRECTIONS:
Preheat oven to 350 degrees. For bread, combine cranberries,
raisins and orange zest in a small bowl; mix lightly. In a
small mixing bowl combine sugar and cinnamon. Unroll dough
and separate into 16 rolls. Cut each roll into quarters. In
a large bowl place half of the dough pieces and half of the
butter. Toss gently. Sprinkle with half of the sugar mixture
and toss to evenly coat. Place dough pieces in a loaf pan to
cover bottom of pan. Sprinkle half of the berry mixture over
dough. Repeat layers. Bake 40-45 minutes or until golden
brown. Cool in pan 15 minutes. Loosen bread from edges of
pan and remove to a cooling rack. Prepare glaze by combining
powdered sugar and milk in a small bowl. Drizzle glaze over
warm loaf.

Yield: 12 Servings, 1 loaf
Category: Breads

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                  MARZEE’S CORNER
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         PERFECT COFFEE TIPS:

What goes better with morning sweets that the perfect cup
of Java? Here are some helpful tips for better brewing:

Keep coffee in an air tight container and store in a cool,
dark place. Try the freezer! For best results buy the whole
beans and grind them yourself just before use.

If you notice any traces of chlorine, iron, or other minerals
in your water, use a quality bottled or filtered water.
* Softened or distilled water will effect the flavor of the
coffee and should not to be used.

It’s said the best water-to-coffee ratio is 1 tablespoon of
ground coffee or 2 tablespoons of whole beans for each 6
ounces of water. You be the judge.

NOTE: Boiling or reheating coffee literally boils away flavor.
A thermal carafe will keep the coffee hot for up to 2 hours
without losing any flavor.

The cream or sugar is a matter of preference so you’re on your
own there ;o)

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          Viral Videos on the Net at EVTV1.com
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Tags: bread, breakfast, cinnamon, coffee, pull apart bread

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