Good Eats!

I'm not very good at trying new recipes (my poor kids), but I just recently discovered two new dishes that I love and am planning to use for the holidays, so I thought I'd share.  Bon Appetit!

First, a recipe Kirsten found in Taste of Home magazine.  It was a huge success when she made it, & I'll definitely have her make it again for Christmas or New Year's morning. The fun of this recipe is the wreath shape.  I haven't tried this yet, but I'm thinking that I could probably use my own favorite cinnamon roll recipe & get the same effect.

CHRISTMAS WREATH BREAD
1/3 cup nonfat dry milk powder
1/4 cup sugar
1 egg
3/4 t. salt
4 1/2 to 5 1/2 cups flour
2 T. butter, melted
1/2 c. chopped almonds
1 1/2 t. cinnamon
1 c. powdered sugar
1 T. water
1/4 t. almond extract

In a large bowl, dissolve yeast in warm water.  Add the butter, milk powder, sugar, egg, salt & 3 cups flour.  Beat on medium speed for 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover & let rise in a warm place until doubled, about 1 hour.

Punch dough down.  On a lightly floured surface, roll dough into an 18 in x 12 in rectangle.  Brush with melted butter.  Sprinkle with chopped almonds and cinnamon to within 1/2 in of edges.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a greased baking sheet; pinch ends together to form a ring.  With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-inch intervals.  Separate strips slightly; twist to allow filling to show.  Cover & let rise until doubled, about 45 minutes.  Bake at 375 for 20-25 minutes or until golden brown.  Combine powdered sugar, water & extract; drizzle over warm bread.

Second, a recipe my cousin brought to Thanksgiving dinner in San Diego.  She is the healthiest cook I know, so besides being delicious, they're ultra-healthy.  I didn't even feel guilty when I had seconds.  Note:  ignore the grill marks.  This is the best picture I could find that represents the look of the finished product :)

ROASTED SWEET POTATO WEDGES

serves 6 to 8

2 tablespoons olive oil
3 tablespoons brown sugar
3/4 teaspoon ground nutmeg
Kosher salt and pepper
4 pounds small sweet potatoes, each peeled and cut into 8 wedges
8 sprigs thyme

Heat oven to 400 degrees Fahrenheit. . . In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the sweet potato wedges and toss to coat. Transfer to a large rimmed baking sheet and arrange in a single layer. Scatter the thyme over the top and roast, turning once, until the edges are dark brown and the wedges are crisp , about 1hour.

The sweet potatoes can be cut and seasoned up to 2 hours before cooking.