I have been recipe testing to prepare for Christmas. Every year I make the kiddos doughnuts. Fried and covered in powdered sugar goodness.
- 2 cups flour, all-purpose
- 1/4 tsp salt
- 1 tbsp sugar
- 3/4 tsp dried yeast
- 8 oz water, lukewarm temperature
- 1 tbsp orange or lemon juice
- 1 tsp orange or lemon peel
- rum soaked raisins (optional)
- oil for deep frying
- powdered sugar for coating
Special equipment: deep fryer (or wok or pot), tongs
Put the yeast in the water and set aside for 5 minutes.
Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time). Cover with plastic wrap and let rise until at least doubled.
Place the oil in a pan and turn to medium. Drop a small of dough into the hot oil to make sure it’s ready. The dough will be sticky so don’t be alarmed. Pull out about 2 tablespoons worth and put a hole in the ball and drop into the oil.
They’ll float to the top when they’re done and turn golden brown. Place on top of paper towels and sprinkle with a generous amount of powdered sugar.
Since I love to make cookies during the holidays it becomes super fun to gift them as well. Keeping in mind that not everyone loves chocolate I do quite an assortment of non chocolate and chocolate cookies and bars.
Today happened to be the chocolate day. Magic bars, peanut butter blossoms and chocolate crinkles. Tomorrow is meringues and slice and bakes. The other day it was molasses and salted caramel.
The Dollar Tree sells cookie tins and they’re super cute and affordable and make great packaging!
So bake away and ship them off to the near and dear ones in your life!
These are so yummy. I have a lot of friends who don’t like chocolate so this cookie is a great alternative for sure and it makes a ton!!! Enjoy!!!
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 2 tsp hot water
- 1/2 tsp salt
- 3 cups flour
- 2 cups salted caramel chips
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, caramel chips. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
It’s Thanksgiving and I am thankful for so much.
I have been up for hours already cooking up a storm…
Turkey filled with lemons and sage and covered in butter and white wine
Dressing – herb and veggie
Collard greens with ham hocks
Mac and Cheese baked to perfection
Cranberry sauce – thanks to my homegirl
Mashed potatoes and gravy
Green bean casserole
Ham – thanks to my other homegirl and her son
Sweet potato pie
That’s it – that’s enough isn’t it? LOL
I love gingersnaps, molasses cookies whether they’re crunchy or soft, I love the taste and the smell!!
- 1-1/2 cups butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 1/2 cup molasses
- 4-1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
- 3/4 cup coarse sugar
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans.
- Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.
They’re so yum. They get a little crunchy a day or two later too if that’s how you like them.
I love BBQ and so do the kiddos.
Sprouts has whole racks of ribs on sale – baby back pork ribs. We don’t eat pork but make a yearly exception for these.
Favorite potatoes are homemade scalloped so I figured while waiting for the pork to slowly BBQ, I would throw a pan of these together.
I had fresh asparagus on hand and wrapped that up in foil with some spices and olive oil and threw that on the grill too.
I rub the ribs (both sides) with a special seasoning and then lightly coat them in bbq sauce before laying foil down on the grill and placing the ribs on top.
I let them grill nice and slow at a lower temperature and then towards the end, for a little crunch, I kick up the heat.
I make this as a weeknight dinner when no one has sports practices so they patiently wait for the yum to come off the grill and out of the oven.
Easiest soup ever and 30 minutes later – happy mouths!
1 QT broth
1 can tomatoes
Herbs and spices
Chicken Meatballs (I made these a while back and froze them for later use)
Yellow squash and zucchini (diced)
Great northern beans (1 can)
Diced tomatoes (1 large can)
Thyme and Rosemary
Salt and Pepper
Saute the onion in olive oil
Add protein and veggies
Add the rest of the ingredients stir and set on medium for 30 minutes
Serve with warm crusty bread
and Voila… easiest, fastest, heartiest dinner is served…