Christmas Eve On Prairie Street

A busy Christmas Eve day began in the kitchen....

Preparing Christmas Brunch...

Crafting to kill time....

Packaging gifts for neighbors. Butterscotch Caramels, Marshmallows and Layered Peppermint Bark.

Stamping a few more tags...


Baking everyone's favorite...

Decorating...

Fooling around...


Delivering gifts...

Checking out the ice...

Ready for bed...

Merry Christmas To All And To All A Good Night!


Baked Mustard Fruit Compote
I use canned fruit once a year in this Marcia Adams recipe. A staple to my Christmas Brunch table, even if Max and I are the only ones crazy about it. I usually use dried cranberries but because my french toast recipe uses them, I opted for the cherries used in the original recipe. It really needs the color. I make this the night before and fold the bananas in right before putting it in the oven

1) 8oz. can pineapple, undrained
1) 15oz. can each, pears and peaches, sliced
2 bananas
1/2 cup dried glaceed cherries or dried cranberries
1/2 cup brown sugar
1/4 cup butter, melted
1 1/2 T. dijon mustard

Drain pineapple, reserving juice. Toss bananas in pineapple juice and then drain. Combine all fruit into 1 1/2 quart baking dish. Combine remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until smooth and bubbly. Pour over fruit and toss gently to coat.

Bake uncoverd, at 325 degrees for 25-30 minutes.

Allow to cool about 15 minutes and serve.