September 16, 2019

Hi All!

SWEET AROMAS for you today...I just love the sweet smell of cinnamon in the morning and EVEN look forward to our occasional "sweet roll Saturday" MORNINGS at home. Fill your kitchen with the scent that draws families together on sleepy weekend mornings too with this recipe for COBBLESTONE BREAKFAST BREAD. 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.

Enjoy!
Marzee
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COBBLESTONE BREAKFAST BREAD

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

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)