Quick Sufganiot (Doughnuts)

Doughnuts fried in oil are a traditional Hanukkah treat, associated with the miracle of the oil.

2 eggs
1/2 c. sugar
1/4 oil
2 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. grated lemon rind
oil for deep frying
Powdered sugar for sprinkling

Beat eggs and sugar for 3 minutes with an electric mixer.  Add milk and oil.  Mix well.  Combine flour, baking powder, and salt.  Add flour mixture to eggs.  Stir with a wooden spoon but do not overmix.  The dough should be smooth and soft.  Roll dough 1/2 in. thick on a lightly floured surface.  To cut out, use a doughnut cutter or a class for the outside and a thimble for the hole in the center.  Dip cutting tools in flour before using.  Heat 1 1/2 in. oil in big, heavy skillet.  Drop in doughnuts and fry until brown, turning them once.  Drain on paper towels and then sprinkle with sugar.

Allen Potato Salad

Fill stew-sized pot with potatoes.  Cover with water and bring water to a boil over high heat.  Once the water is boiling, reduce heat and boil for 30 minutes.

Once the potatoes have finished, peel and slice them.  Caution: they will be hot!

Add 1 small bottle of French dressing to the peeled and sliced potatoes.  Mix in.

Add chopped pickles, 1 dz. hard-boiled eggs (peeled and diced), and 1 jar of pimentos.  Add pickle juice, mayo, milk, salt, pepper until it tastes correctly.

Weiner Salad Bake

Boil as many potatoes as will fit in a large teflon-coated pan (stew-size).  Cover potatoes completely with water.  Bring water to a boil over high heat and then reduce heat but continue to boil potatoes for 30 minutes.

Remove potatoes (watch out they will be very hot!).  Peel and slice potatoes.

Make a white sauce.  Make about 3 c. of sauce.  (Making it in the microwave is pretty easy.)

While it is cooking, but up one package of hot dogs.  Drain one can of green beans and put green beans and hot dogs in the same bowl as the potatoes.  If desired, cut up 1/4 - 1/2 onion to mix in as well.

When the white sauce is done, add 1 c. mayo to it.  Then stir the sauce over the potato mixture.

Bake at 350 F (177 C) for 45 - 60 minutes.

Pancakes

2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
2 c. milk
2 eggs

either: 1/8 c. sugar + 1/8 c. water OR 1/4 c. light corn syrup

Put flour, sugar, and baking powder in bowl.

Add water, milk, and eggs to the dry ingredients.  Mix.

Oil a pan and heat the pan.

Use 1/4 measuring cup to pour the batter in pan to desired size.

When there are lots of bubbles, flip pancake over.

Remove pancake from heat when both sides are the desired brown color.

Chocolate Frosting

1/4 tsp. butter flavoring
1/8 tsp. salt
2 Tbsp. oil
2 Tbsp. cocoa powder
1 1/2 tsp. vanilla
2 1/2 c. powdered sugar
2 - 3 Tbsp. water

Mix salt, oil, cocoa, vanilla, butter flavoring.

Slowly mix powdered sugar and water until the right consistency is reached.

Enjoy!

Coffee Breakfast Cake

Dry:
2 c. flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. mace

Wet:
1 c. milk
1 egg
1/4 c. butter or margarine, melted
1 tsp. vanilla

Topping:
1/2 c. sugar
1/2 c. flour
2 tsp. cinnamon
1/4 - 1/2 c. butter, softened

Mix wet ingredients separately and then add them to dry ingredients.  Sprinkle topping on the top.

Bake at 350 F (177 C) for 25-30 minutes.

Fahrenheit to Celsius

YW - Royal Icing (for gingerbread houses)

ROYAL ICING

3 egg whites*

1/2 tsp. cream of tartar

4 cups (1 lb.) unsifted confectioners’ sugar

Food coloring (optional)

Vanilla, lemon, peppermint or other extract (optional)

*Meringue powder works just as well; use 1/4 cup meringue powder combined with 1/2 cup of cold water in place of the fresh egg whites.

 

Royal Icing  directions:

In a large bowl, whip the egg whites with the cream of tartar until foamy. Sprinkle in the sugar gradually, whipping all the while. The more you whip the icing, the stiffer it’ll be and the faster it will harden up. If you want to “paint” with the icing, you can use food coloring to create different colors and thin the icing  with a few drops of water so it will flow.

Note:   Royal icing needs to be kept covered, because it will dry quickly and become lumpy if exposed to the air. The easiest way to store the icing for long periods of time is in a plastic pastry bag or zip-top food storage bag. If you have disposable pastry bags, using an uncut bag as a sleeve for the bag you are piping from is an easy way to keep everything from drying out.

YW - Gingerbread

Gingerbread Recipe

6 cups all-purpose flour (+extra for kneading)

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, softened

1 cup dark brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 teaspoon black pepper (I use ½ teaspoon)

1 ½ teaspoons ground cloves

1 ½ teaspoons salt

1 ½ cup of dark unsulfured molasses

2 large eggs

Directions:

​In a large bowl, sift flour, baking soda, and baking powder together and set aside.

In a separate large bowl, cream butter and brown sugar until the mixture is ​fluffy.  Add ginger, cinnamon, cloves, pepper, and salt.  Beat in molasses ​and eggs.

Mix the dry into the wet ingredients just until well combined.

​Divide the dough into thirds and wrap each in plastic wrap. Refrigerate for ​30 minutes or more.

Heat oven to 350 F (177 C).  Roll out dough on a well-floured surface and cut into ​desired shapes or house.

​Bake for 12-15 minutes or until slightly firm.  Cool completely.

YW - Judd Marvelous Meatballs

2 lbs. ground beef

20 saltine crackers, crushed to crumbs

½ C. flour

½ C. milk

1 tsp worchestershire sauce

1 tsp parsley flakes

1 tsp. salt or onion salt

½ tsp minced onion, or a tablespoon of finely diced fresh onion

½ tsp pepper

¼ tsp garlic powder

10 drops of hot sauce (1/4 tsp)

1/8 tsp crushed fennel

1 egg

 

Mix all ingredients.  Shape into meatballs, preferably with a 1” cookie dough scoop.  Makes about 48.  Bake 25 minutes in 400º F (204 C).  Or pan fry until brown outside, then pour spaghetti sauce over and simmer until no longer pink inside.

YW Pumpkin Chocolate Chip Cookies with Penuche Glaze

COOKIES
1 c. canned pumpkin
1 c. white sugar
1 egg
1/2 c. vegetable oil
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. milk
1 Tbsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. chopped walnuts


Penuche Glaze
3 Tbsp. butter
1/2 c. brown sugar
1/4 c. milk
1 - 1 1/2 c. powdered sugar

In a large mixing bowl, combine pumpkin, sugar, egg, and vegetable oil.  Mix well.

In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.

Add flour mixture to pumpkin mixture.  Add milk, vanilla and mix well.

Add chocolate chips and nuts.

Drop by spoonfuls on a greased cookie sheet.   Make balls on the smaller size - about 1 in.

Bake at 350 F (177 C) for approximately 10 minutes or until lightly brown and firm.

While cookies are baking, make glaze.

Measure out all ingredients to have ready.  You will have to work fast.

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for 1 minute.  Add milk and powdered sugar.  Stir until smooth.

Keep over low heat.

Remove cookies from sheet and allow to cool briefly.  Using a knife or pastry brush, paint each cookie with a thin coat of glaze.

Makes 5 dozen cookies.

YW Spiced Apple Cider

1 gallon apple cider
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. cinnamon
1 can (6 oz. size) frozen lemonade, thawed from concentrate
1 can (6 oz. size) frozen orange juice, thawed from concentrate
1/2 c. packed brown sugar

Combine 2 c. of the apple cider and spices in a large pot.  Bring to boil.

Add remaining cider, juices, and brown sugar.  Allow to simmer about 10 minutes.

Makes about 20 cups

YW Easy Apple Crisp

6-8 apples; peeled, cored and sliced thinly
3/4 c. white sugar
1/2 c. flour
1/2 c. oats
1/2 c. brown sugar
1/4 c. margarine or butter, softened

In a large bowl place apple slices and sprinkle with 3/4 c. white sugar.  Mix lightly.

In a microwave-safe bowl, melt margarine or butter.  Add flour, oats, brown sugar, and mix well.

Lightly grease 8X13 in. baking pan and fill with apple mixture.

Top with flour mixture.

Bake at 350 F (177 C) for 35 minutes.

Note: Other fruits might be used.  Adding cinnamon might be good too.

Gingerbread for men & houses :)

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight). 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 -12 minutesdepending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.

Confectioners Frosting: In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended.  Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. Tint frosting with food color, if desired.Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Makes about 3 dozen cookies depending on the size of cookie cutter used.

I used this design for the houses but cut the dimensions in half.  Also, I did not use the chimney cut-out.

(It made several cookies and 7 small house when I quadrupled it.  I also quadrupled the icing recipe and it was for all decorations.  Hot gluing the house pieces together worked much better than trying to glue them with frosting.)

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