Christmas morning
An orange in the toe of my stocking from Santa is a family tradition. As a child, I thought this was just to take up room in my stocking and I was not happy about that. Oranges are an element of Christmas that I just take for granted. I remember oranges in boxes with green tissue paper in the 1970’s Kroger produce department and advertised as a great gift. Oranges haven’t always been the grocery store staple we know today, and when they were available, they weren’t cheap, so as my mom said, “Getting an orange in your stocking was a real treat.” There are other theories about why oranges at Christmas are popular. One speculation behind the tradition of oranges in the stocking stems from the generosity of Saint Nicholas (also known as Santa Claus, Father Christmas, Kris Kringle and Old Saint Nick), who was the son of a wealthy merchant and later in life a bishop. It’s said that he lived near a father and his three daughters who had fallen on hard times, so Nicholas secretively threw three bags of gold down their chimney, which were said to have landed in each of the girl’s stockings that were hanging on the mantelpiece to dry. Oranges represent round gold coins. Oranges were rare in cold climates and if you had them you were rich. Decorating with cloved orange pomanders displayed that wealth. My favorite theory is that December is the season of giving, and the orange segments represent the ability to share what you have with others. I love that thought. A Terry chocolate orange, citrus scented candle, and a beautiful fresh orange to share sounds like a good gift.
Christmas morning was all about presents and stockings as a child. Eating breakfast was not on my agenda at all. My mom put this bread together on Christmas eve and then when we were ready on Christmas morning, she would bake it. This gooey, sticky bread is best right from the oven with a cup of coffee or glass of milk.
Christmas sharing bread
1 package frozen white dinner rolls (18-20 rolls)
1 package cook and serve butterscotch pudding (not instant)
1 cup chopped nuts (I use pecans, but walnuts are good too)
1 stick of butter
¾ cup brown sugar
¾ teaspoon cinnamon
*For an orange version replace the cinnamon with the zest of one orange and 1 teaspoon orange extract
Butter or nonstick spray an angel food pan, line with chopped nuts and then with a package of frozen rolls. Sprinkle butterscotch pudding on the rolls. Melt the stick of butter, mix in brown sugar and cinnamon. Pour over the rolls. Cover the pan with foil and put it a warm area overnight (8-10 hours). Uncover and bake for 30 mins at 350⁰F. Remove immediately from pan by turning upside down on a serving plate. Serve hot.
I have also made these in an 8×8 and 9×13 pan, which work equally well. If you let the rolls sit out for longer than 12 hours, they can start to get so huge that they deflate. 8-10 hours seems to work best.
