Christmas Eve Breakfast

Thanks to some incredible friends, this very busy mom of 2, had breakfast handed to her this morning. Our friends gave gifts of homemade cakes, goodies, jellies and honey. Even the former owner of our new home stopped by ad blessed us with the most scrumptious home made short bread,  linzer  torte (a 'vintage' cake. for more on that; keep scrolling). She included very delicious treats, like lovely orange tea and honey from her friends personal bee hive farm.
Our entire breakfast take was made up of local harvested or crafted goodies or ones straight from Europe. I had a real 'homestead' New England morning. Even our eggnog was locally made and organic. 

The morning was easy, delightful and a rich way to begin this lovely day. I didn't run around the kitchen, with flour on my face, but enjoyed time with my boys. The true meaning of Christmas; Love!  We sat and watched a Christmas movie quietly, quite delirious with pastries and fillings.

So.. Thank you friends for being so kind, for sharing your special home made goodies and taking the time to not only think of us, but truly helping us to make special memories. We honor you and appreciate your goodness.  
​​

Linzer Tort - a little history. 

Linzer torte (which is actually referred to as a cake) often said to be the oldest cake in the World! It dates back to at least 1653. It is named after the Austrian city of Linz. The truth is, no one knows who actually invented it, but most can agree - we are glad they did. There are lots of variations of this wonderful jam-filled goodie, however, the oldest known recipe is in one cookbook that was written 350 years ago. 

home made linzer torte

---

Though I do not have Elizabeth's recipe. I thought I would share one I found online, in case you were curious about its ingredients. 
​

​ linzer  torte. 

from Taste of Home. Originally published as Linzertorte in Country Woman Christmas Annual 2001, p41

TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min. 
MAKES: 16 servings
Ingredients

• 2 cups all-purpose flour
• 2 cups ground hazelnuts
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Dash ground cloves
• 1 cup cold butter, cubed
• 2 eggs, lightly beaten
• 1 teaspoon grated lemon peel
• 1-1/3 cups seedless raspberry jam
• Confectioners' sugar, optional

Directions

1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. 
2. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
3. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). 
4. Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.Yield: 2 tortes (8 servings each). 

Nutritional Facts1 serving (1 each) equals 343 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 145 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein. 

---

from original author. 

My Austrian grandmother made this nutty jam-filled dessert only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

recipe and quote found here: http://www.tasteofhome.com/recipes/linzertorte