Courtesy
I don't know why, but I'm having a hard time getting with the Christmas spirit this year. I started later than usual, so I'm behind. It's hard to fit all the things you need to do - with all the things you want to do - without getting stressed and not staying in a jovial mood, but I working on it.
My shopping is done. I need to bag it (I don't wrap unless it's mailed).
Thank goodness all the canned goods are ready to go. I've already baked and given away more than 25 bags of Italian nuts sticks with raspberry jam. I try and have them ready to go on my buffet with the jam already labeled then I just have to slip them in a bag with some tissue paper.
In this day and age everyone really appreciates something homemade. I always get a bag of toffee from my friend Kim Sayre and I'm already into it. I don't like to share it (except with Ralph) so I don't put it in the candy dish because everyone who comes over is always lifting the lid to see if there's anything new. Right now there are dried cherries in it.
We've been trying to give a little extra to all the worthwhile organizations in Carson this year because we know their need is greater than ever. If things are a little tight you can always drop a $1 in the Salvation Army Red Buckets with the bell ringers; that's easy and most of us won't miss it.
I've been going to Reno with Charlie and Karen from Adele's and contributing to the dinners they serve every Sunday at "tent city" on Record Street. I try and go once a month but there are devoted members and followers of the "Loving Hearts Club" (on Facebook) that show up every Sunday and serve the really underserved. If you think you have it bad and want to feel better and get back so much more than you give, just show up with some food and be a part of something truly amazing. The people who live in tent city and anyone who's hungry or just wants some good grub get in line and all the others who bring the food get on the other side and there is a lot of love dished up as well. I am always amazed at the kindness shown to strangers and I always say to myself, "there but for the grace of God it could be me" as I put another scoop on the plate.
May the warmth of the Christmas season carry over with you into the new year. Keep in mind that thoughts that empower us are peace, joy and love.
The recipe that I'm going to share with you is easy and can be made in advance or baked the same day. They also freeze well. This recipe comes from my cousin Margy DelCarlo and I've changed it just a little.
Cinnamon Icebox Rolls
2 packages active dry yeast
1⁄2 cup warm water (105-115) yes, I use my instant read thermometer
2 cups lukewarm milk
1⁄3 cup sugar, plus 1 tablespoon
1⁄2 cup butter, melted
21⁄2 teaspoon baking soda
11⁄2 teaspoon salt
2 eggs room temperature
6 cups or more as needed unbleached white flour
Dissolve yeast in warm water with 1 tablespoon sugar. Let set 10 minutes until bubbly.
In a large bowl add the yeast, milk, eggs, remaining sugar, butter, baking powder and salt.
Add 3 cups of flour and mix well.
Add the rest of the flour 1 cup at a time until you have a dough that is workable and holds together. Turn dough onto well-floured surface and knead until smooth and elastic about 2-3 minutes.
Place in a greased bowl, cover and put in refrigerator for 3-4 hours.
Once dough is chilled take it out and divide in half.
Butter 2 oblong 9-inch by 13-inch pans or 3 round ones if you prefer. Roll each half into a rectangle a little bigger than 12-inches by 8-inches. Melt 1 cube butter and spread over the rectangles. Mix 1 cup sugar with 2 tablespoons of cinnamon and sprinkle over dough.
Roll up beginning at the wide end, cut into rolls and put in your pans. Depending on the size you roll your rectangle you can get 24 really big rolls or more than 30 smaller one.
Now you need to let them rise around 40 minutes or until double and then bake in a 350 oven for 25-30 minutes.
If you make this dough and put it in the refrigerator overnight you can take it out and have warm cinnamon rolls in the morning.
I use a cream cheese frosting for these:
1 cube butter
8 ounces cream cheese, softened
3 cups or more of powered sugar.
I like a consistency that's easy to spread. You can make these the day before you want them and just heat them up and then frost them after or you can freeze them and let them thaw on you counter overnight. It's hard to mess these up so give them a try and if you have any questions call me I'm in the book.
• Linda Marrone is a longtime Carson resident, manages the 3rd & Curry St. Farmers Market and is director of Nevada Certified Farmers Market Assoc.
