Land of Nod Cinnamon Buns
    Cathy Acheson gave us this delicious recipe.


    20 frozen dough rolls
    1 cup brown sugar
    1/4 cup vanilla instant pudding
    1-2 tbsp. cinnamon
    3/4 cup raisins, optional
    1/2 cup melted butter
    Before you go to bed, grease a 10" bundt pan and add the frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour the melted butter over all. Cover with a clean damp cloth. Leave out at room temp. In the morning, preheat the oven to 350ºF and bake for about 25 minutes Let sit for 5 minutes then turn out on a serving dish.

    Make-Ahead French Toast
    Cliff and Barb get this ready Christmas Eve for Christmas morning brunch

    4 eggs
    1/2 cup cereal cream or whole milk
    1/4 cup packed brown sugar
    2 tbsp. orange juice
    Pinch each nutmeg, cinnamon
    6 thick slices bread
    (Egg or raisin bread is good)
    In large shallow dish combine eggs, cream, brown sugar, orange juice and spices. Place bread in mixture; leave 5 minutes. Turn bread over; leave for 5 minutes or until liquid is absorbed. Cover and refrigerate overnight. Transfer to non-stick cookie sheet. Bake in 375º oven for 10 min. Turn and bake 10-15 min. longer or until puffed and golden.
    Norma’s Holiday Strata
    Norma found this in one of those Kraft Foods booklets. Keep the recipe handy when you serve it. You will be asked for it.

    1 pkge (397 gr.) Frozen puff pastry
    1 1/2 lb. thinly sliced ham
    1 lb. medium cheddar cheese-grated
    2 pkge (300 gr.) frozen spinach-well drained
    1 red pepper-cut in thin strips
    6 eggs
    Roll out     b of the puff pastry and line a 9 in. springform pan, leaving 1/2 in. of pastry over the top edge. Layer 1/2 of the ham, cheese, spinach and red pepper in the crust. Beat the eggs and reserve 3 tbsp; pour remainder over the layers. Repeat the first layers; roll out the remaining pastry and cover, overlapping the bottom crust and crimp to seal the rim. Brush the top with the reserved egg. The pie can be frozen and stored for up to a month at this point. Bake (thawed if frozen) for 45 minutes at 400º F. This can also be frozen already baked. To reheat; cover with foil and bake at 300º F for one hour, removing the foil for the last 20 minutes.
    Potato Latkes
    This is a traditional Hanukkah dish, but I make them all year round.


     5 baking potatoes
    2 small onions, quartered
    3 eggs
    3 tbsp flour
    3/4 tsp salt
    1/4 tsp pepper
    vegetable oil for cooking
    Sour cream and/or applesauce
    Peel potatoes. By hand or in food processor with shredder blade, alternately shred onion quarters and potatoes. Transfer to a colander and with hands, squeeze out as much moisture as possible, discarding liquid. Transfer to a large bowl. Mix in eggs, flour, salt and pepper; let stand for 5 minutes and pour off any liquid.
    In a large skillet, heat 1/4 inch oil over high heat until hot but not smoking. Add 1/4 cup mixture per latke, leaving about an inch between each one; spread slightly with the back of a spoon. You should be able to see little hole thru the latke. They’re supposed to be “lacy”. Fry for 3 minutes on each side until well browned and crispy. Drain on paper towels and serve immediately with sour cream and applesauce. Makes about 20 Latkes.