Christmas is the color of holiday books' recipes

Sometimes, recipes look just like Christmas. Picture a breakfast frittata, for example, gold as egg yolks, bright with red and green pepper. Imagine a holiday bread that's poinsettia-shaped, studded with crimson cranberries.

Two books focusing on Christmas offer seasonal suggestions as cheery as one would expect. Both books are full of advice and recipes -- among which are the frittata and the cranberry bread.

"Simply Homemade Food Gifts" is edited by Jennifer Dorland Darling and Carol Field Dahlstrom, who say their 100 or so ideas are simple to make, and all the recipes have been tested in the Better Homes and Gardens test kitchen.

The large, decorative color photos give the book a festive air, whether they show birthday treats, Valentine's sweets, or goodies ranging from chutney to cookies to bake with affection for good friends any time of year. You can serve these items at a party buffet to eat at once, or gift wrap them for presentation.

Among the book's Christmas recipes is the flower-like fruit bread.

Poinsettia-Shape Fruit Bread

3 1/4 to 3 3/4 cups all-purpose flour

2 packages active dry yeast

3/4 cup milk

1/3 cup butter or margarine

1/3 cup granulated sugar

1 teaspoon salt

2 eggs

3/4 cup golden raisins

3/4 cup dried cranberries

2 teaspoons finely shredded lemon peel

1 egg white, slightly beaten

1 tablespoon water

Coarse sugar

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, butter, granulated sugar and salt until warm (120 to 130 degrees) and butter almost melts.

Add milk mixture to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Stir in raisins, dried cranberries, lemon peel, and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 1/2 to 2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide dough into thirds. Cover; let rest for 10 minutes. Grease 3 baking sheets.

Roll each portion of the dough into an 8-inch square. Carefully transfer one of the squares to one of the baking sheets, reshaping as necessary. Using a sharp knife, cut 4-inch slits from the corner to within 1/2 inch of the center of the square. Fold every other point to the center to form a pinwheel. Use water to moisten points of dough in center and press to seal.

Repeat with remaining squares and baking sheets. Cover and let rise in a warm place until nearly double (about 50 minutes). Place 2 of the baking sheets, covered, in the refrigerator while the first loaf bakes.

Stir together the egg white and water. Before baking, lightly brush mixture over loaf. Sprinkle with coarse sugar. Bake, one loaf at a time, in a 325 F oven for 20 to 25 minutes or until golden. Transfer pinwheel to wire rack and let cool.

Repeat with remaining baking sheets from refrigerator. (Store egg white mixture, covered, in refrigerator when not in use.)

Store loaves in airtight container at room temperature for up to 2 days or in the freezer up to 1 month.

Makes 3 pinwheel loaves.

To present: Cut out paper leaves in the shape of poinsettia leaves, and place the bread on top, on a glass plate.

"Let the Merrymaking Begin: Christmas With Mary Engelbreit" is distinguished by the design and colorful artwork that are Engelbreit's specialty.

The text is by Virginia Carey. The book conjures up lively visions of food, decorations and gifts to make, some shown in color photographs that complement the charm of Engelbreit's folksy illustrations.

The versatile frittata from this book can be eaten as soon as cooked, the head notes suggest; or cooled and cut in slices to make sandwiches, or cut into strips and tossed into some fried rice. It also makes a good snack between rich meals any time of day, or before heading off to bed on Christmas Eve.

Winter Breakfast Frittata

2 tablespoons unsalted butter

1 medium onion, halved and slice

Salt, to taste

8 large eggs, beaten

1/4 cup milk

1/4 cup grated Parmesan cheese

1/2 cup chopped mozzarella

2 tablespoons chopped fresh chives

1/2 teaspoon freshly ground pepper

1/2 red bell pepper, cored, seeded and chopped

1/2 green bell pepper, cored, seeded and chopped

Preheat the oven to 350 F. Generously butter a deep 10-inch ovenproof skillet.

In a medium skillet over medium-low heat, melt the butter. Add the onion, season with salt, and saute for 7 minutes, or until it is lightly golden. Remove from the heat and let cool slightly.

In a large bowl, combine the eggs, milk, cheeses, chives, 1/2 teaspoon salt, and the pepper, mixing well. Add the onion and peppers and stir gently to combine the ingredients.

Pour the mixture into the prepared skillet and bake for 30 minutes, or until it is golden brown on top and set in the middle. Remove from the oven and let cool on a wire rack for 5 minutes.

Makes 4 to 6 servings.