As of December 31st, 2013 , 36 single family homes were for sale in Woburn, MA. However, 2 already have accepted offers. They continue to be listed as “Active” with a note that they can be shown on back up. That means that if the accepted offer falls through, a backup offer could be presented to the sellers. That means there are only 34 homes that are currently “available”. No homes are under-agreement....
It is the holiday time of the year once again, and traditions are what make those holidays joyful and memorable. For me Christmas is a religious holiday but also a tradition where our family gather around the manger and the Christmas tree, exchange presents, have dinner and finish with “Bûche de Noel”. If I change any one of these traditions my son comes to me and objects. So this year he has decided to take the reins of my old traditions and he won’t let me change them…
My favorite tradition or I should say the one I have been always known for is my “Bûche de Noel”. In 9th grade one of our activities was making a “Bûche de Noel”. I used to bake 10 to 15 Yule logs and give them out as presents. For this occasion I will share my favorite recipe with you.
If you have a favorite dessert or a tradition please share it with us. Let us make a great Christmas Recipe book from great homes.
Bûche de Noel
1 cup of sugar
1 cup of flour
1 tsp. baking powder
1 tsp. Vanilla
Separate egg white from egg yolk in 2 bowls.
Beat egg whites with 4 tbsp. of sugar until stiff.
Beat egg yolks, vanilla and the remaining sugar until they are pale yellow.
Pour Egg whites over egg yolks.
Mix egg yolks batter to the egg whites. (Do not use mixer).
Add flour and baking powder and mix lightly to blend in.
Heat oven at 350.
Pour the dough in jelly roll lined with parchment paper.
Bake for 10 to 15 minutes.
Now you will need a humid towel.
Flip your cake over the towel, remove the paper and roll with the towel. This is done when the cake is hot.
When you are ready to decorate unroll your cake put your cream, roll again and decorate with the rest of the cream.
2 sticks of butter
¾ cup Sugar
1 tsp. Vanilla extract 3 eggs
½ cup of semisweet chocolate chip or bites (4 to 5 ounces)
1 – 2 Tbsp Rum
Separate egg yolk from egg white.
Beat egg yolks, vanilla, rum and sugar in a double boiler until the sugar melts and it is fluffy.
Let the egg yolks cool off.
Add the butter and beat until you have a smooth consistency.
Melt chocolate, let it cool off and mix in the batter.