• 2 packets active dry yeast
• 1 tsp white sugar
• 1/4 cup warm water
• 6 cups flour
• 1 tsp salt
• 3/4 cup butter
• 3/4 cup brown sugar
• 3 eggs, beaten
• 1/4 cup butter, melted
• 1 cup raisins
• 2 Tbsp water

Directions

Combine the yeast, warm water, and white sugar in a small bowl and let stand for 5 minutes. In a large bowl, sift together the flour and salt. Cut in 3/4 cup butter with a knife. In a small saucepan, boil the milk and a half cup of brown sugar. Add the yeast mixtures to the flour, along with the eggs, and mix to form a dough. Knead the dough on a floured surface and allow it to rise in a covered bowl for 2 hours. Roll the dough into a square and brush with the melted butter. Sprinkle with the cinnamon, remaining brown sugar, and raisins. Roll up the dough to form a log and cut into 1-inch slices. Place the slices on a greased baking pan and allow to rise for 30 minutes. Bake at 375 F / 190 C for 25 minutes.

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Ingredients

• 3 tbsp cocoa powder
• 3 tbsp warm water
• 2 tbsp peppermint syrup
• 4 oz espresso
• 1/4 cup steamed milk
• whipped cream
• red sugar crystals
• candy canes

Instructions

1. Combine cocoa powder and water in mug. Mix well.
2. Stir in the espresso and peppermint syrup.
3. Stir in the steamed milk, filling the mug to the top.
4. garnish with whipped cream, sugar crystals and a candy cane.

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Ingredients:

• 4 egg yolks
• 1/3 cup sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp nutmeg
• 1 tsp cinnamon
•  Tbsp bourbon

Instructions:

Beat the egg yolks and sugar together in a medium sized bowl until the sugar dissolves completely. Set aside. In a medium saucepan, bring the milk, heavy cream, cinnamon, and nutmeg to a boil. Remove the milk mixture from the heat and slowly stir it into the egg mixture. Return everything to the saucepan and boil for five minutes. Stir in the bourbon and pour the mixture into the bowl to chill in the refrigerator for 6 hours. Process the mixture in an ice cream maker according to the manufacturer's instructions. Freeze for 4 hours and serve.

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