Mardi Gras–Laissez les bontemps rouler!

King Cake

1/4 cup butter or margarine

16 oz sour cream

1/3 cup sugar

1 tsp salt

2 envelopes yeast

1 tbsp sugar

1/2 cup warm water (110 degrees)

2 large eggs

6 to 6 1/2 cups all-purpose flour

1/2 cup sugar

1 1/2 tsp ground cinnamon (Penzey’s Spices has the best around)

1/3 cup butter or margarine, softened

Cook first four ingredients in saucepan over low heat until butter is completely melted. Cool to 110 degrees. Dissolve year and 1 tbsp of sugar in 1/2 cup warm water. Let stand 5 minutes. Add both mixtures to bowl of large stand mixer along with 2 eggs and 2 cups of flour. Beat at medium speed for 2 minutes, or until smooth. Gradually work in enough flour to make a soft dough. Knead for 10 minutes on a floured board. Place dough in well greased bowl and let rise in a warm place until doubled in bulk.

Stir together 1/2 cup sugar and cinnamon, set aside. Punch down dough and divide in half. Roll each portion to 28 by 10 inch rectangle. Spread each rectangle evenly with butter and sprinkle with cinnamon sugar. Roll each up jelly roll style starting with the long edge. Place dough rolls on greased cookie sheet and bring the end of the rolls together by moistening the edges and pinching them together.

Cover and let rise for 20 minutes or until doubled in bulk. Bake at 375 for 15 minutes or until golden. Glaze with frosting and sprinkle with green, purple, and yellow sugars.

Frosting

3 cups powdered sugar

3 tbsp melted butter

3 to 6 tbsp milk

1/4 tsp vanilla

Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling and stir in vanilla.

Hurricane Punch

32 oz red fruit punch

6 oz can frozen limeade concentrate, thawed

6 oz can frozen orange juice concentrate, thawed

1 2/3 cup light rum

1 2/3 cup dark rum

Stir all ingredients together and serve over ice. Yield 8 1/4 cups.