French Hot Chocolate

Here is another Christmas tradition for our family and a sometimes special treat for snow days.  Yes, it's cocoa, but kind of fun and elegant!

French Hot Chocolate

(does this font look French?)

½ jar of hot fudge ice cream topping

1 cup of heavy whipping cream

1/8 cup of powdered sugar

1 teaspoon of vanilla extract

Warm milk

Warm hot fudge in microwave until pourable.  Put whipping cream into a bowl and whip until it begins to thicken. Add powdered sugar and vanilla.  At the soft peak stage (cream will begin to stand up a little and bend over when lifted with the beaters) slowly pour in fudge and continue whipping until firm.  To serve, put a large scoop of cream mixture into a mug and add warm milk.  Stir and enjoy.

Cinnamon Rolls

These are a Christmas morning and first day of school tradition! I don't even remember how long ago it started, but it's one of the few traditions the kids actually remember, haha!

Amy’s Cinnamon Rolls (makes 30-32)

1 ½ c scalded milk

1 c mashed potatoes (can be instant or leftover)

½ c butter or margarine

¾ c white sugar

1 tsp salt

2 tbsp yeast

1 c warm water

1 tsp white sugar

7 ½ c flour (divided)

2 beaten eggs

Scald milk in small saucepan and set aside to cool slightly.  Make potatoes or warm leftovers.  In a small bowl or measuring cup, dissolve yeast in warm water and 1 tsp sugar and set aside to rise  Put warm potatoes, butter, ¾ c sugar and salt in mixing bowl or electric mixer. Pour warm milk over other ingredients in mixing bowl and mix well.  Add 2 cups of flour to the mixing bowl and combine. Add 2 eggs and yeast mixture.  Add 4 ½ c more flour, until batter becomes stiff.  If you are using a hand mixer, turn dough out onto a floured surface and knead in remaining 1 cup of flour for 8-10 minutes.  If you are using a kitchenaid or other counter mixer, add the extra cup of flour slowly and mix on low for 8 minutes.  The dough should still be a bit sticky, but not a sloppy mess.  Add up to another ½ cup of flour if necessary. Do not make it stiff like bread dough or the rolls will come out dry. Dump into a greased bowl and turn once to grease surface of the dough.  Cover and let rise until double, 1-1 ½ hours.

Punch down dough, then turn out on a floured surface.  Divide dough in half and put one half back into the bowl.  Press dough out into a rectangle with your fingertips,  about 16x14 inches. Spread with butter, brown sugar, cinnamon (and raisins or nuts as desired).  Roll up on the long side.  Cut roll into 15-16 pieces and place in a greased pan about an inch apart. Cover again and let rise another hour.  Repeat these steps with the other half of dough.

Bake for 12-15 minutes at 350, or until golden brown.  Frost when still warm.

Frosting: Melt and brown  6 tbsp butter in a saucepan.  Remove from heat and add 3 c powdered sugar, 1 tsp vanilla and 2-3 tbsp milk or orange juice to reach desired consistency. Spread on warm rolls.