My visual memory of Christmas looks like this: a tree shimmering with lights and glittering
ornaments creating a shining haze in the darkness. 
I have lots of other good
memories, but this is the thing I need to see every year that says “yes,
Christmas is here.” This image reminds
me of the magic and hope that is Christmas.
I also have specific taste memories
for Christmas. When I was a kid, we had
a fruit studded sweet bread that has always stuck in my memory – the
bittersweet taste of candied citron and sweet cherries and vanilla icing.
When I got married, I tried to re-create that
memory for my family – but alas, everyone else declared candied-fruit bread and
its even more dreaded cousin, fruitcake, to be “yucky.” Still, each year I treat myself to a small
(or large!) portion of fruit bread or fruitcake. I like a slice with a cup of tea while I’m
wrapping packages or writing Christmas cards. Chai tea has that “holiday spice”
taste at this time of year, especially with a shot of rum. This year I scored
twice – once with our school bakery’s fruitcake, and once with the Pannetone
from Trader Joe’s. Even my fruitcake-averse
husband judged the pannetone as “not bad.”
Very fresh and yeasty with that citron essence that I love.
We have another taste of the holidays at our house, and this
is the one that my children will take with them. Each year, after the presents are opened, I
bake a batch of “sticky buns”. These are
the one “required” food for our celebration of Christmas that we cannot do
without. It’s a recipe I got years ago
from a friend of a friend, and every time we eat them, we remember her fondly.
I’ve adapted the recipe to make it even easier, letting the prepared buns rise
in the refrigerator overnight, then letting them warm up on the counter while
we open gifts. When that’s done, they (the rolls, not the gifts) go into the
oven and fill the house with the sweetness of cinnamon and brown sugar. This recipe is my holiday gift to everyone. Enjoy!
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| A real crowd pleaser! |
Sticky Buns
Easy and delicious!
INGREDIENTS
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1/2
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package frozen dinner
rolls (16 - 18 rolls)
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1/2
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c. butter
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1
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c. brown sugar
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1/2
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c. milk
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1
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small package vanilla
pudding mix (NOT instant)
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2
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tsp. cinnamon
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1/2
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c. chopped nuts
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INSTRUCTIONS
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1.
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Thaw rolls until soft
enough to cut in half. It's easiest if they're still partly frozen. Spread
nuts in bottom of greased 9x13 baking pan. Place cut rolls on top of nuts,
spacing about 1/4 inch apart. Melt butter, stir in sugar, pudding, milk, and
cinnamon. Pour butter mixture over rolls. Cover pan with plastic wrap and
place in refrigerator overnight. Next day,let rolls warm on counter for about
30 minutes, then bake at 350 degrees for 30 - 35 minutes until browned. Let
stand for about 5 minutes to cool slightly. Invert onto serving plate and
serve.
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| Ready to serve |
