Mardi Gras!!!

 As Jackie and I said in our "About Us" info, we celebrate everything.  And Mardi Gras is no exception!  I really hate it though when one celebration interferes with another one.  (As in, Fat Tuesday was also National Pancake Day) soooo I missed making pancakes Tuesday because I was focusing on Fat Tuesday..... we do it up around here!
 Along with decking the table out with beads and masks, I made jambalaya, hurricanes (virgin for the young ones) and king cake.  I used a king cake recipe I got from Southern Living several years ago and it was yummy!!!  King cake isn't the most delicious cake generally because it is really nothing more than a yeast bread with cinnamon and sugar.  You can make a filling but I went with the simple sugar/cinnamon and it was one of the best I've tasted.  This recipe makes two not so big king cakes so I took the other one to lunch with my girlfriends.  Don't forget to put the baby in after you bake your cake.  If you put it in before you ice it and put the sprinkles on you will be just as surprised by where it is as everyone else.  It's more fun that way!  Getting the piece with the baby is great fun for my kids (even if tradition says they are the ones to have the next party or get the next king cake...... )  They know they have no worries there!

Traditional King Cake

1 16oz container sour cream                                            2 large eggs, lightly beaten
1/3 c. sugar                                                                     6 to 6 1/2 cups bread flour
1/4 c. butter               .                                                    2/3 c. butter, softened
1 tsp. salt                                                                        1 c. sugar
2 (1/4) envelopes active dry yeast                                   3 tsp. cinnamon
1/2 c. warm water (100-110 degrees)                             creamy glaze, purple, gold, green sprinkles
1 TBSP. sugar

Creamy Glaze

4 c. powdered sugar
5 TBSP. butter, slightly melted
1-2 TBSP fresh lemon juice
1/2 tsp. vanilla
3-5 TBSP milk
Stir together all ingredients.  Add the lemon juice according to taste and start with less milk and add more to achieve desired consistency.

King Cake
Mix first 4 ingredients in a saucepan over low heat, stirring until butter melts. Set aside and cool to 100-110°

Stir together yeast, 1/2 c. warm water, 1 TBSP sugar in a measuring cup, let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy duty mixer until smooth.  Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2) until a soft dough forms.  It will start to come away from the bowl but be sticky.

Turn dough out onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well greased bowl, turning to grease top.

Cover and let rise in a warm place free from drafts for 1 hour or until dough doubles in bulk.  Punch dough down , divide in half and roll each portion into a 22x12 inch rectangle.  Spread 1/3 c. softened butter evenly on each rectangle, leaving a 1 inch border.  Stir together the sugar and cinnamon and sprinkle evenly over the buttered rectangle.

Roll up each rectangle, starting at long side. Place one roll seam side down on a lightly greased baking sheet and pinch together ends to form an oval.  Repeat with second dough roll. Make sure you really pinch the ends together well AND keep butter off the edges to seal well. (water under the edges helps) If not sealed your butter will melt and run out of the cake.

Cover and let rise in a warm place for 20 to 30 minutes or until doubled in bulk.

Bake at 375 for 14 to 16 minutes or until golden. Cool cakes and  insert the baby from the bottom. Drizzle on glaze and add purple, gold, and green sprinkles in sections.