Lavon Eblen speaks with Sue Hunt, President of the Atlantic Community School Foundation, about the foundation and their projects.

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Jim Field shares some tips for holiday meal planning.

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Area and State news from Ric Hanson.

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With Jim Field.

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With KJAN News Director Ric Hanson.

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w/ Jim Field and Stacie Linfor

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Jim Field and Chris Parks have the call of the game played at St. Albert High School.

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With Ric Hanson.

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Lavon and Miss NiNi speak about some holiday traditions.

CINNAMON ROLL CHRISTMAS TREE (Miss NiNi)

QUICK BUTTERMILK SWEET DOUGH
INGREDIENTS:

1 T. active dry yeast
1/4 C. warm water (110 degrees F.)
1/2 C. plus 2 T. buttermilk
1 egg
1/4 C. butter, melted
1/4 C. sugar
1 t. baking powder
1 t. salt
1/4 t. cardamom
2-1/2 to 3 C. enriched flour

For dough filling:

2 T. butter, melted
Cinnamon

TREE DECORATIONS:

Assortment of multi-colored sugar sprinkles, colored sugars, red hot candies, silver dragees.

METHOD:

Combine yeast, water, and about ¼ t. of the sugar. Set aside.

In large mixing bowl, combine remaining sugar and melted butter; add buttermilk and egg.

Mix together baking powder, salt, cardamom, and about 1-1/4 C. flour. Add dry ingredients and yeast/water mixture to bowl. Continue mixing, adding enough remaining flour to make dough easy to handle.  Remove dough from bowl and knead until smooth.

Add a little oil to the bowl. With top of the dough facing down, put dough into the bowl; invert so that oiled side of dough is on top. Cover with plastic wrap. Let rise for about an hour at room temperature or until dough doubles in size.

Roll out dough into a 12” x 14” rectangle. Spread dough with 2 T. melted butter. Sprinkle with cinnamon, as desired. Beginning at the long side of the rectangle, roll dough into a log shape. Cut 16 slices from dough. On a large cookie sheet, assemble slices according to diagram so that the rolls resemble the shape of a Christmas tree.

X

X X

X X X

X X X X

X X X X

X

X

Decorate with multi-colored sugar sprinkles, colorted sugars, red hot candies, silver dragees, etc.

Let dough rise until double. Bake in a 350 degree oven for approximately 25 minutes or until lightly browned.

Makes 1 “Christmas tree.”

FROSTING:

¾ c. powdered sugar
1 T. melted butter,
¼ C. cream
Milk to thin the mixture, if necessary
Drizzle over tree so that it resembles a “string of popcorn” on the tree.

NOTE: A quicker way to make the “Christmas tree,” would be to purchase 2 cans (8 slices per can) of refrigerated cinnamon roll dough to form the tree shape. Then decorate accordingly and bake as per temperature given with the refrigerated dough. Frost as desired, using frosting that is included with the cans of dough.

Baking specialists the King Arthur Flour Baking Line 1-866-827-6836 will answer any questions you might have about bread baking. They may also be contacted via email through their web site at kingarthurflour.com. This is a wonderful resource!

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With Ric Hanson.

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