Last treat before Christmas: Oreo Cakes

These oreos, or I call it oreo cakes sometimes, are super easy and simple to make and every bite is sweet and wonderful. All you need is your favorite Betty Crocker cakes and cream cheese frosting, okay, plus some oil and eggs. Pretty simple, right? I got this recipe from my college roommate before I got married. At first, I thought she made these from scratch. When I found out that she used those cake mixes, I was so happy because I could make these in only a few minutes without putting too much effort in making these amazing treats.

I usually use a chocolate cake mix from Betty Crocker but my friend tells me that she likes to use an orange flavored cake mix, too. I couldn't find those at our grocery store, so I used chocolate and yellow cake mixes. They turned out fabulous. I actually really enjoyed the yellow oreo cakes. So you can be creative with this recipe. I hope you all have a very Merry Christmas! I'll be back after Christmas. Happy Holidays!

Oreo Cake Cookies

1 Betty Crocker cake mix (chocolate or your favorites)
1/3 cup vegetable oil
2 eggs
Cream Cheese Frosting (recipe follows)

Directions:

Mix the first three ingredients together in a large bowl.

Make ping pong ball sized cookies and slightly press them down on a cookie sheet.

Bake at 350 degrees for 7-8 minutes. (Do not overbake them. They are best when slightly underbaked.)

Cool about 15-20 minutes and frost with creamcheese frosting in between two cookies.

Cream Cheese Frosting:

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

2 tablespoons butter, softened

8 ounces cream cheese

Sook the Cook

Last treat before Christmas: Oreo Cakes

These oreos, or I call it oreo cakes sometimes, are super easy and simple to make and every bite is sweet and wonderful. All you need is your favorite Betty Crocker cakes and cream cheese frosting, okay, plus some oil and eggs. Pretty simple, right? I got this recipe from my college roommate before I got married. At first, I thought she made these from scratch. When I found out that she used those cake mixes, I was so happy because I could make these in only a few minutes without putting too much effort in making these amazing treats.

I usually use a chocolate cake mix from Betty Crocker but my friend tells me that she likes to use an orange flavored cake mix, too. I couldn't find those at our grocery store, so I used chocolate and yellow cake mixes. They turned out fabulous. I actually really enjoyed the yellow oreo cakes. So you can be creative with this recipe. I hope you all have a very Merry Christmas! I'll be back after Christmas. Happy Holidays!

Oreo Cake Cookies

1 Betty Crocker cake mix (chocolate or your favorites)
1/3 cup vegetable oil
2 eggs
Cream Cheese Frosting (recipe follows)

Directions:

Mix the first three ingredients together in a large bowl.

Make ping pong ball sized cookies and slightly press them down on a cookie sheet.

Bake at 350 degrees for 7-8 minutes. (Do not overbake them. They are best when slightly underbaked.)

Cool about 15-20 minutes and frost with creamcheese frosting in between two cookies.

Cream Cheese Frosting:

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

2 tablespoons butter, softened

8 ounces cream cheese

Sook the Cook

Last treat before Christmas: Oreo Cakes

These oreos, or I call it oreo cakes sometimes, are super easy and simple to make and every bite is sweet and wonderful. All you need is your favorite Betty Crocker cakes and cream cheese frosting, okay, plus some oil and eggs. Pretty simple, right? I got this recipe from my college roommate before I got married. At first, I thought she made these from scratch. When I found out that she used those cake mixes, I was so happy because I could make these in only a few minutes without putting too much effort in making these amazing treats.

I usually use a chocolate cake mix from Betty Crocker but my friend tells me that she likes to use an orange flavored cake mix, too. I couldn't find those at our grocery store, so I used chocolate and yellow cake mixes. They turned out fabulous. I actually really enjoyed the yellow oreo cakes. So you can be creative with this recipe. I hope you all have a very Merry Christmas! I'll be back after Christmas. Happy Holidays!

Oreo Cake Cookies

1 Betty Crocker cake mix (chocolate or your favorites)
1/3 cup vegetable oil
2 eggs
Cream Cheese Frosting (recipe follows)

Directions:

Mix the first three ingredients together in a large bowl.

Make ping pong ball sized cookies and slightly press them down on a cookie sheet.

Bake at 350 degrees for 7-8 minutes. (Do not overbake them. They are best when slightly underbaked.)

Cool about 15-20 minutes and frost with creamcheese frosting in between two cookies.

Cream Cheese Frosting:

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

2 tablespoons butter, softened

8 ounces cream cheese

Sook the Cook

Good Bye, Mr. Monk! (Butterscotch Shortbread)

Hello, everyone!

If you've known me for some time, you probably know that I am an obsessive and maybe even compulsive fan of Monk. I love the show. And I am so sad that they're ending it tomorrow night. Although I am sad to see the show come to an end, I'm also excited to find out what happened to Trudy. Mr. Monk will finally have peace in finding justice for Trudy!

This post is dedicated to Mr. Monk and his undying love for Trudy. Like he says in an episode, "Everyone should have a Trudy in their lives" I have a Trudy in my life. My sweet husband who I have been married to for over three years. We just had our anniversary a couple of weeks ago. I can't imagine my life without him. He is my love and I will love him forever, literally!

I think that is one of reasons why I'm so crazy about this show. It is hard to find a show that focuses on true love nowadays. Mr. Monk's dedication to Trudy is what every girl dreams of I think. My husband always tells me that he will never get married again if I died. I laugh not because I don't believe him but because I think it's cute. Guys, if your wife asks you if you would ever remarry if she dies, just answer "never!". :)

So tomorrow is the big day. The show will be over and we will all know what really happened to Trudy. I have a guess but I won't say anything. I'll see if my guess is right though. I am going to miss Mr. Monk so much! I've been watching this show for years! I'll be in tears when it's over. So this is my farewell to you, Mr. Monk. I made heart shaped butterscotch shortbread for you to celebrate your love for Trudy. This shortbread is simply amazing. My husband doesn't usually like shortbread but these ones he begs me to make more! A perfect texture, great butterscotch taste, simply the best!

Butterscotch Shortbread 

Printable Recipe

Ingredients:

1/4 cup butter or margarine, softened
1/4 cup shortening
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 cup plus 2 tablespoons Gold Medal all-purpose flour 1/4 teaspoon salt

Directions:

Heat oven to 300 degrees F. In large bowl, beat butter, shorteing and sugars with elextric mixre on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

On lightly floured surface, roll dough into 9x6-inch rectangle. Cut into 11/2-inch squares or hearts. On ungreased cooie sheet, place squares about 1 inch apart.

Bake about 25 minutes or until set. Remove from cookie sheet to wire rack; cool.

Good Bye, Mr. Monk! (Butterscotch Shortbread)

Hello, everyone!

If you've known me for some time, you probably know that I am an obsessive and maybe even compulsive fan of Monk. I love the show. And I am so sad that they're ending it tomorrow night. Although I am sad to see the show come to an end, I'm also excited to find out what happened to Trudy. Mr. Monk will finally have peace in finding justice for Trudy!

This post is dedicated to Mr. Monk and his undying love for Trudy. Like he says in an episode, "Everyone should have a Trudy in their lives" I have a Trudy in my life. My sweet husband who I have been married to for over three years. We just had our anniversary a couple of weeks ago. I can't imagine my life without him. He is my love and I will love him forever, literally!

I think that is one of reasons why I'm so crazy about this show. It is hard to find a show that focuses on true love nowadays. Mr. Monk's dedication to Trudy is what every girl dreams of I think. My husband always tells me that he will never get married again if I died. I laugh not because I don't believe him but because I think it's cute. Guys, if your wife asks you if you would ever remarry if she dies, just answer "never!". :)

So tomorrow is the big day. The show will be over and we will all know what really happened to Trudy. I have a guess but I won't say anything. I'll see if my guess is right though. I am going to miss Mr. Monk so much! I've been watching this show for years! I'll be in tears when it's over. So this is my farewell to you, Mr. Monk. I made heart shaped butterscotch shortbread for you to celebrate your love for Trudy. This shortbread is simply amazing. My husband doesn't usually like shortbread but these ones he begs me to make more! A perfect texture, great butterscotch taste, simply the best!

Butterscotch Shortbread 

Printable Recipe

Ingredients:

1/4 cup butter or margarine, softened
1/4 cup shortening
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 cup plus 2 tablespoons Gold Medal all-purpose flour 1/4 teaspoon salt

Directions:

Heat oven to 300 degrees F. In large bowl, beat butter, shorteing and sugars with elextric mixre on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

On lightly floured surface, roll dough into 9x6-inch rectangle. Cut into 11/2-inch squares or hearts. On ungreased cooie sheet, place squares about 1 inch apart.

Bake about 25 minutes or until set. Remove from cookie sheet to wire rack; cool.

Good Bye, Mr. Monk! (Butterscotch Shortbread)

Hello, everyone!

If you've known me for some time, you probably know that I am an obsessive and maybe even compulsive fan of Monk. I love the show. And I am so sad that they're ending it tomorrow night. Although I am sad to see the show come to an end, I'm also excited to find out what happened to Trudy. Mr. Monk will finally have peace in finding justice for Trudy!

This post is dedicated to Mr. Monk and his undying love for Trudy. Like he says in an episode, "Everyone should have a Trudy in their lives" I have a Trudy in my life. My sweet husband who I have been married to for over three years. We just had our anniversary a couple of weeks ago. I can't imagine my life without him. He is my love and I will love him forever, literally!

I think that is one of reasons why I'm so crazy about this show. It is hard to find a show that focuses on true love nowadays. Mr. Monk's dedication to Trudy is what every girl dreams of I think. My husband always tells me that he will never get married again if I died. I laugh not because I don't believe him but because I think it's cute. Guys, if your wife asks you if you would ever remarry if she dies, just answer "never!". :)

So tomorrow is the big day. The show will be over and we will all know what really happened to Trudy. I have a guess but I won't say anything. I'll see if my guess is right though. I am going to miss Mr. Monk so much! I've been watching this show for years! I'll be in tears when it's over. So this is my farewell to you, Mr. Monk. I made heart shaped butterscotch shortbread for you to celebrate your love for Trudy. This shortbread is simply amazing. My husband doesn't usually like shortbread but these ones he begs me to make more! A perfect texture, great butterscotch taste, simply the best!

Butterscotch Shortbread 

Printable Recipe

Ingredients:

1/4 cup butter or margarine, softened
1/4 cup shortening
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 cup plus 2 tablespoons Gold Medal all-purpose flour 1/4 teaspoon salt

Directions:

Heat oven to 300 degrees F. In large bowl, beat butter, shorteing and sugars with elextric mixre on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

On lightly floured surface, roll dough into 9x6-inch rectangle. Cut into 11/2-inch squares or hearts. On ungreased cooie sheet, place squares about 1 inch apart.

Bake about 25 minutes or until set. Remove from cookie sheet to wire rack; cool.

If you still have left-over turkey....... Rio Grande Turkey Soup

What do you normally do with your leftover turkey?? Like I said before, I'm not a big turkey eater so my husband is the one who has to eat all the leftover turkey. This year, though, we had Thanksgiving dinner with all of his family, so we just got tiny bit of leftover turkey. But when I opened the fridge last night, there was still a little bit of turkey in a freezer bag. And I remembered how much I enjoyed Chicken tortilla soup before and thought I'd find a recipe that is similar to that but with turkey instead of chicken. So of course, I opened one of my favorite "Betty Crocker's" cookbooks and found this delicious "Rio Grande Turkey Soup". But I had to change the recipe a bit because I didn't have some ingredients and I was too lazy to go out to a grocery store. But that is the beauty of this recipe. You can just toss in what you have in your fridge and it will still taste fantastic. You can also change the flavor of this soup just by varying the salsa. Use hot or medium or mild salsa according to your liking. I like to make my own salsa with lots of garlic and cilantro which really bring out a great flavor to the soup.

Rio Grande Turkey Soup

Changed from "Betty Crocker's Quick & Easy"


Printable Recipe

Ingredients:

1 can (14 1/2 oz) chicken broth
1 can (28 oz) whole tomatoes or diced tomatoes, undrained
1 jar (16 oz) thick-and-chunky salsa or homemade salsa
2-3 teaspoons chili powder
1/2 cup frozen corn
1/2 cup frozen peas
(Optional) 1 cup frozen broccoli
1 cup uncooked macaroni or shell pasta
1-2 cups cup-up or shredded turkey (or chicken)
1/4 cup chopped fresh parsley
Mexican cheese to garnish

Directions:

Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes if using whole tomatoes. Stir in frozen vegetables and pasta. Heat to boiling; reduce heat.

Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

Add cheese when serving.

Sook the Cook

If you still have left-over turkey....... Rio Grande Turkey Soup

What do you normally do with your leftover turkey?? Like I said before, I'm not a big turkey eater so my husband is the one who has to eat all the leftover turkey. This year, though, we had Thanksgiving dinner with all of his family, so we just got tiny bit of leftover turkey. But when I opened the fridge last night, there was still a little bit of turkey in a freezer bag. And I remembered how much I enjoyed Chicken tortilla soup before and thought I'd find a recipe that is similar to that but with turkey instead of chicken. So of course, I opened one of my favorite "Betty Crocker's" cookbooks and found this delicious "Rio Grande Turkey Soup". But I had to change the recipe a bit because I didn't have some ingredients and I was too lazy to go out to a grocery store. But that is the beauty of this recipe. You can just toss in what you have in your fridge and it will still taste fantastic. You can also change the flavor of this soup just by varying the salsa. Use hot or medium or mild salsa according to your liking. I like to make my own salsa with lots of garlic and cilantro which really bring out a great flavor to the soup.

Rio Grande Turkey Soup

Changed from "Betty Crocker's Quick & Easy"


Printable Recipe

Ingredients:

1 can (14 1/2 oz) chicken broth
1 can (28 oz) whole tomatoes or diced tomatoes, undrained
1 jar (16 oz) thick-and-chunky salsa or homemade salsa
2-3 teaspoons chili powder
1/2 cup frozen corn
1/2 cup frozen peas
(Optional) 1 cup frozen broccoli
1 cup uncooked macaroni or shell pasta
1-2 cups cup-up or shredded turkey (or chicken)
1/4 cup chopped fresh parsley
Mexican cheese to garnish

Directions:

Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes if using whole tomatoes. Stir in frozen vegetables and pasta. Heat to boiling; reduce heat.

Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

Add cheese when serving.

Sook the Cook

If you still have left-over turkey....... Rio Grande Turkey Soup

What do you normally do with your leftover turkey?? Like I said before, I'm not a big turkey eater so my husband is the one who has to eat all the leftover turkey. This year, though, we had Thanksgiving dinner with all of his family, so we just got tiny bit of leftover turkey. But when I opened the fridge last night, there was still a little bit of turkey in a freezer bag. And I remembered how much I enjoyed Chicken tortilla soup before and thought I'd find a recipe that is similar to that but with turkey instead of chicken. So of course, I opened one of my favorite "Betty Crocker's" cookbooks and found this delicious "Rio Grande Turkey Soup". But I had to change the recipe a bit because I didn't have some ingredients and I was too lazy to go out to a grocery store. But that is the beauty of this recipe. You can just toss in what you have in your fridge and it will still taste fantastic. You can also change the flavor of this soup just by varying the salsa. Use hot or medium or mild salsa according to your liking. I like to make my own salsa with lots of garlic and cilantro which really bring out a great flavor to the soup.

Rio Grande Turkey Soup

Changed from "Betty Crocker's Quick & Easy"


Printable Recipe

Ingredients:

1 can (14 1/2 oz) chicken broth
1 can (28 oz) whole tomatoes or diced tomatoes, undrained
1 jar (16 oz) thick-and-chunky salsa or homemade salsa
2-3 teaspoons chili powder
1/2 cup frozen corn
1/2 cup frozen peas
(Optional) 1 cup frozen broccoli
1 cup uncooked macaroni or shell pasta
1-2 cups cup-up or shredded turkey (or chicken)
1/4 cup chopped fresh parsley
Mexican cheese to garnish

Directions:

Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes if using whole tomatoes. Stir in frozen vegetables and pasta. Heat to boiling; reduce heat.

Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

Add cheese when serving.

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook