There’s a little truth in life and that is no matter how hard we fight it,
no matter how much we tell ourselves it won’t happen,
the reality is inevitable ladies…
one-way or another we will become our mothers.
Which for me is a good thing at the age of 32. At the age of 17 I swore it would never happen… but we’ll leave that in the 90s with my 10 eye Doc Martens.
One of my greatest memories of my mother is her pre-weekend getaway bustle. She made lists. She cleaned. She packed. She baked. A little tradition that I’ve adopted as I plan for weekend getaways. I love it because I’m always prepared and the process makes me feel like my mom is in my home and not 120 miles away. The feeling of closeness may also be a result of the record number of times I call her for for recipes and tips.
Recipes like this family favorite that I took this past weekend to our getaway at the lake.
Char Crumley’s (family friend) Blueberry Braid Ingredients:
· 1 cup milk
· 1/2 cup soft butter
· Sugar (1/2 cup dough, 1/2 compote, 1/4 cup cream cheese spread)
· 2 packages yeast
· 4 1/2 to 5 cups flour
· 1 tsp salt
· 2 egg
· 8 oz cream cheese
· 1 cup blueberries
First make the dough…
Step one: heat the milk, butter and sugar in a pan until the butter melts and sugar dissolves.
Step two: pour the warm milk mixture into the bowl of a standing mixer and add the two packages of yeast.
Step three: attached with a dough hook and turned on medium add the eggs and salt and slowly add the flour until smooth and elastic.
Step four: Turn onto a floured surface and knead a few times.
Step five: Place in a buttered bowl and let rise until doubled in size.
Blueberry Filling – in a saucepan combine 1 cup of blueberries and 1/2 of sugar. Cook until the berries are soft but not liquid.
Cream Cheese Spread – in a food processor combine cream cheese and 1/2 cup of sugar. Pulse until smooth. Set aside.
Making the Braid…
Roll out the dough.
With kitchen shears snip two-inch slits making sure there are equal amounts on each side.
Spread cream cheese…
and braid by folding the dough slits over, alternating sides.
Brush with unsalted butter…
and bake at 350 for 25 to 30 minutes or until golden.
Serve! Not only is it tasty but it’s so pretty too. So pretty I’m always tempted to tie a big floppy bow on the end. But then again if you know my girls and me we have a thing for floppy bows! And speaking of girls, I do hope that someday I will be taking their calls as they engage in the traditional pre-getaway bustle!
I hope you all had a wonderful holiday weekend. I’d love to hear the memories you made or traditions you enjoyed!