Cheryl, the link appears to work. Here is the recipe. Trust me it is an awesome tasting bread and oh so easy. Have made this for meals for folks who are in need of a meal from our church. They think I have slaved over this bread...NOT! Let me know if you try this recipe and what you think. Barbara Bakes, also has some other great recipes that I havent tired but hope too! Cinnamon Swirl Brioche adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated Brioche dough (makes about 3 large loaves) 1 1/2 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt 8 large eggs, lightly beaten 1/2 cup honey 1 1/2 cups (3 sticks) unsalted butter, melted 7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups) Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses. Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days. Filling 1 cup confectioners sugar 3 tablespoons cinnamon 1/2 teaspoon salt Assembling the Cinnamon Swirl Brioche Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.) Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water. Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes. Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough. Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.) Preheat oven to 350*. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325*, ten loaves with foil and continue baking until internal temperature registers 200*, 15 to 25 minutes longer. (I just got a new wireless thermometer thanks Tiff! and it took my bread exactly 15 minutes longer.) Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours. *You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.

Here's the cheesecake recipe for anybody who's interested - it's been a surefire hit every time I've made it. I sometimes subsitute one pkg of non-fat or low-fat cream cheese instead of the real deal in an attempt to make it a LITTLE less like heart-attack-on-a-plate, but it isn't as dense and creamy if you do that (still good, just less "solid"). Crust: 1 cup graham cracker crumbs 1/3 cup ground toasted hazelnuts (any type of nut may be used) 1/4 cup sugar 1/4 cup butter, melted Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease a 9-inch springform pan. In a small bowl, combine graham cracker crumbs, hazelnuts, sugar, and butter. Mix well and press firmly onto bottom of prepared pan. Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire racks. Maintain oven temperature. Filling: 2 (8 ounce) packages cream cheese, room temperature 1 cup sugar 1 1/2 teaspoons vanilla extract 1/4 cup sour cream 1/4 cup whipping cream 3/4 teaspoon ground cinnamon 1/3 teaspoon ground ginger 1/3 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 cup all-purpose flour 4 eggs, room temperature 1 ½ cups canned pumpkin In a large bowl, combine cream cheese, sugar, and vanilla extract. Add sour cream and whipping cream; beat, on low speed, just until smooth. Mix in cinnamon, ginger, nutmeg, cloves, and flour. Add eggs, one at a time, beating after each addition; beat in pumpkin. Pour pumpkin mixture into prepared graham cracker crust, using the back of a spoon to spread evenly over the crust (this helps get rid of any extra air bubbles). Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower oven temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time). To serve, slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. If a crack should appear, simply blend together some sour cream, powdered sugar, and vanilla extract; spread over the top when ready to serve. [I do this anyway - it just tastes good, and brings out the flavour of the cheesecake mixture!) Makes 10 to 12 servings.

Lizbeth: For my Green Chile Pinwheels, I use one drained, 4-ounce can of chopped green chiles (Hatch or Bueno are my preferred brands for quality). Here's my recipe for my Biscochitos. Biscochitos Ingredients ¨ 3 cups butter (originally called for lard) ¨ 1 1/2 cups sugar ¨ 2 large eggs, beaten ¨ 1 teaspoon anise extract ¨ 3 teaspoons vanilla extract ¨ 7-8 teaspoons anise seeds ¨ 1 teaspoon salt ¨ 1/’4 cup brandy ¨ 5 cups all-purpose flour ¨ 1 1/2 teaspoons baking powder ¨ 1/4 cup sugar + 3/4 teaspoon ground cinnamon for topping Directions: 1) Cream sugar and butter. Add in beaten eggs. 2) Next add in the anise and vanilla extracts, anise seeds, salt and brandy. Mix well. 3) Mix in the flour and baking powder. Roll out your cookie dough, thick or thin depending on your preference. 4) Cut into star or flower shapes with cookie cutters, and sprinkle with a mixture of sugar and cinnamon. Move to cookie sheets. 5) Bake in preheated 350-degree oven for approximately 12-15 minutes, BUT WATCH THEM! Bake only until golden. Browned cookies will taste terrible! ** This baking time is for our high altitude here at 6,000 ft. You may need to adjust it for lower altitudes!

I always thought ”puddin' pie” was just two sweets put together to make a doubly sweet thing to call a loved one. :) But at Thanksgiving time my cousin said she thought she'd make something like the chocolate pudding pie JoanM described to please herself, but just said ”chocolate pie” and I didn't think ”pudding pie”. Since I wasn't making my chocolate crust pumpkin pie with chocolate drizzle, I offered to make the chocolate pie with chocolate crust, but the recipe was for an enriched ganache, like a light, whipped fudge, so still no ”pudding pie”. ;) I do believe that ”pudding” to most Americas is cornstarch pudding (or similar starch thickened goop more on the road to mousse, though heavier, than anything solid or structured), though the banana custard with Nilla Wafers mentioned by Patricia was very popular for awhile. I think the recipe was on the box. I know someone who makes it. But Nilla Wafers are just cookies. No mystery. We liked eating them as such when we were kids. My father liked Nabisco cookies in general, though he could have had any kind. IMO, what makes the bread soaked in custard bread pudding so good is the (softened) structure of the bread with the creaminess of the custard. It's wonderfully satisfying, especially if it's not overly sweet.