Black Berry Bread Roll

Some of you may remember going to your Grandma's house (if you do not know what it is, don't tell me! I'm old enough as it is) around the holidays and having her "famous" Prune Roll... a taste you never grew to like. I am one who never grew accustomed to prunes... but I did like the concept of fruit being rolled in a sweet bread and baked to a golden brown and drizzled in a sugar glaze... I'm already drooling.

Below is something I came up with to settle that particular craving. I'm somewhat surprised I was able to get it to rise since I live so high up and have been fighting the humidity this past week. But it popped out of the oven just right... and in time for an impromptu visit from my mom and step dad. I swear they have a sixth sense about things baking.

This recipe makes 2 loaves so you can either make two different kinds or for those of us looking to save our waist line, give one to a friend.

So good we couldn't wait for it to get onto a serving platter!

DOUGH
1 pk Instant Active Yeast
1 cup Milk, warm
1/2 cup Butter
1/2 cup Shortning
3 Eggs, seperated from the whites
3 tbsp Sugar
1 tsp Salt
3-4 cups Flour
FILLING
24oz Black Berry Preserves (any preserve will due)
1/4 cup butter
Cinnamon
GLAZE
1 cup Powder Sugar
1/4 ts Vanilla
2-3 tbsp Water

1) In large bowl mix together yeast and milk until yeast dissolves. Add butter, shortning, 3 egg yolks (save the whites), sugar, salt and 3 cups flour. You want to add the flour slowly so you do not have a kitchen white out (trust me on this). Add enough of the flour to form a soft dough. Cover the dough (in the bowl) with plastic wrap and let sit about 12 hours in the refrigerator.

The Next Day

2) While in the bowl, divide the dough in half and recover reaminder in bowl. Take the other half and place on a lightly floured surface. Roll out until its about 12x5". Sprinkle with cinnamon and then dot with half the butter.

Using large spoon, drop spoonfulls of the preserves onto the dough and smear it in to make an even layer.

3) GENTLY take the bottom length of dough and pull it up and over to half way.

Take the top and pull it down to make the trifold roll and tuck in the ends. Place on a lightly greased cookie sheet, seam side down, cover and let rise 2 hours in a warm, dry place. Now repeat this with second half of dough.

4) Preheat oven to 350. Using leftover egg whites, make an egg wash using 2 tsp of water and beat well. Uncover dough and brush egg wash over breadand place in oven. Bake for about 25 minutes. Let rest about 10 minutes on wire rack before glazing.

5) Mix the glaze ingredients together using a fork. You might need to use more powdered sugar to get the proper consistancy for the glaze. Fill the fork with the glaze and drizzle it over the top of the bread.

Stuffed French Toast

For years now I have not liked syrup on any of my breakfast foods. The smell of it alone can turn me away from the table. But eating pancakes dry isn't an option either. So, in my quest for something different, something sweet without the syrupy smell, I created a sauce that works great. Now it seems I-HOP has the same idea... or at least part of it at any rate. But I'm biased... I prefer my own method since it's made by scratch in a kitchen I can be in.

1 egg per serving, beaten
1 tsp Half & Half per serving
Cinnamon
Jiffy/Bisquick Baking Mix, amount really depends on amount of people serving
2 pieces Honey Bread per person (or any thick cut bread)
1 tbs Cream Cheese per person
1 tbs jelly, jam or preserves per person (I used Blue Berry Preserves in this one)

1) Heat griddle or skillet to medium. Either spray pan with butter flavored spray or use butter/margarine in pan... even if it's a "non-stick". Honey bread tends to stick otherwise.

2) In bowl big enough to lay out bread, beat egg, cream and cinnamon (to taste) together. Add about 1 tsp of the baking mix at a time, blending well, until a pancake batter consistency forms.

3) Dip bread in batter and coat well. I like to let mine soak about a minute to absorb the liquid. Then place in skillet. Keep a close eye on it so it doesn't burn and flip when its golden brown. Repeat for the other side.

4) Meanwhile, In a small bowl, stir together the cream cheese and preserves until blended well.

5) Once the bread is golden brown on both sides, remove to plate. Spread cream cheese mixture on one side of both pieces of bread, and put them together to form a sandwich.

6) Sprinkle with powdered sugar and more cinnamon if you want.