Friday, December 11, 2009

Joy To The World!

Praise God from whom all blessings flow!

We welcomed sweet Adalei into the world on December 9th and of course, she is beautiful. It has been two weeks since her arrival and all is well. Adalei is so very cuddly and content ... Layla is adjusting well to the new addition and to being a big sister.

We are so very thankful for God's continued blessings in our lives.

I knitted a few things recently as gifts. Still have some projects in the works ... just didn't seem to have enough time to finish them. You know how that is ... never enough hours in a day!

Rodney looks quite dapper in his rustic sweater doesn't he?

There is something quite comforting in the making of homemade bread. It speaks of home and warmth and comfort … and in this case, the holidays. I make a sweet bread, which is more like a pastry, just before Christmas every year. It has become a tradition in my kitchen.The bread is given to friends, neighbors and family (and of course, we keep a few in the freezer for later on) The recipe was shared with me many years ago by my twin sister, Sharon. Just thought I'd share the recipe for any who might want to try it. It is delicious!

Cream Cheese Bread

1cup commercial sour cream

½ cup sugar

1 tsp. salt

½ cup melted butter

2 pkg. dry yeast

½ cup warm water (105-115 degrees)

2 eggs, beaten

4 cups all purpose flour

Heat sour cream over low heat; stir in sugar, salt, butter; cool to lukewarm.

Sprinkle yeast over warm water in a large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour; mix well. Cover tightly, refrigerate overnight or at least 8 hours.

The next day, divide dough into 4 equal parts; roll out each part on a well-floured board into 12x18 rectangles.

Spread ¼ of cream cheese filling on each rectangle and roll up jellyroll fashion, beginning at long sides.

Pinch edges together and fold ends under slightly, place rolls seam side down on greased baking sheets.

Slit each roll at 2 inch intervals about 2/3 of the way through to resemble a braid. Cover and let rise in a warm place, free from drafts, until doubled in bulk (about 1 hour). Bake at 375 degrees for 12 to 15 minutes. Spread with glaze while warm. Yield: 4 loaves

Cream Cheese filling

2 (8oz.) pkg. cream cheese, softened

¾ cup sugar

1 egg, beaten

1/8 tsp vanilla extract

Combine cream cheese and sugar in a small mixing bowl. Add egg, salt and vanilla; mix well.


2 cups powdered sugar

4 tbsp. milk

2 tsp. vanilla extract

Combine and mix well. Drizzle over warm loafs

Hope you all have a very, merry Christmas and remember to take time out in the midst of the hussle and bussle to celebrate the reason for the season. Do you know the greatest gift of all?


  1. Oh Karen, what a lovely post! It makes me feel sad that Christmas is almost over! But what you said about the reason for the season means we can have the Christmas spirit all year long.

    I loved the time we spent together this year, getting to meet and speed time with your beautiful family and also see some of these knit projects evolve! Oh, and the Cream Cheese Bread is delectable! We had some this afternoon with coffee. Thanks for sharing with me! Delish!

    Happiest of New Years to you and yours!

    PS. Hey, you've got a nice collection of pics of your knitted things now. Time to start loading them on ravelry?

  2. I take back my previous comment about the cream cheese bread being delectable. I heated up a slice today and when heated, it transcends delectable. It's the cashmere of pastries. YUM-EE!

  3. awww!!!! Adalei is so cute!!! Congratulations. Those pictures are so precious!