Grandma Rhea’s Cherry Winks

Sift together:

2 1/2 C sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine and cream well:

3/4 C shortening (butter for me)
2 Tbsp milk
1 tsp vanilla

Blend in sifted, dry ingredients. Mix well.

Add:

1 C chopped nuts
1 C choppped dates
1/3 C chopped maraschino cherries

Shape into balls using a level Tbps of dough. Flatten. Crush 2 1/2 C corn flakes. Roll each ball of dough into corn flakes. Place on greased baking sheet. Top each cookie with 1/2 of a maraschino cherry.

Bake at 375 F for 10 minutes. Do not stack or store until cold.

Iced Oatmeal Cookies

1 1/2 cups old fashioned oats
2 or 2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened (I used salted)
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 tsp vanilla extract

Icing…
2 cups powdered sugar
2 1/2 Tbsp water
some vanilla (~ 1/4 tsp)

King Cake for Mardi Gras

This is a mixture of different recipes…there are a lot of variations. I heard that people are using pie filling in king cakes now instead of the traditional filling?? Sounds good 🙂 I didn’t have purple sprinkles so I used purple cake spray and I couldn’t find my baby so I stuck in a figurine. Many people like to drench the cake in a thick cream cheese frosting but I can’t handle that so…

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This can easily be thrown into a bread machine that has a dough setting. I do it all the time and even put my beignets in the bread maker…

Dough…
1/2 cup milk
1/8 cup butter (I use salted, if you don’t you might want to add a dash of salt)
2 package or 2 1/4 tsp active dry yeast
1/3 cup warm water
1/4 cup white sugar
1 egg
1/8 – 1/4 tsp freshly grated nutmeg
2 3/4 cup all-purpose flour
about 1 Tbsp of gluten (optional)

Filling…
1/2 cup packed brown sugar
1 – 2 tsp ground cinnamon
1/3 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup melted butter

Frosting…
1/2 – 3/4 C powdered sugar
1-2 tsp water

If you are using a bread machine then put everything in order you would normally for bread (don’t mix the yeast with the liquids)

If not using a bread maker…
Scald the milk and take it off the stove. Melt the butter in the hot milk and then cool the mixture. Activate the yeast by dissolving it in the warm water (about 110 degrees) and add a little of the white sugar. Let stand till foamy and creamy.
When the yeast is ready add cooled milk mixture and eggs. Whisk and stir in the rest of the sugar and nutmeg. Beat the flour and gluten into the mixture about 1/2 cup at a time. Don’t over mix it. When the dough has just pulled together take it out and knead it till smooth (like 5-10 minutes).
Put dough in an oiled bowl and cover. Let it rise till doubled. Punch dough down and let it rise again for a bit. Pull out dough and knead to get air out.
Filling…
Mix all ingredients except butter. Slowly pour butter over mixture till it becomes crumbly.

Roll out dough to a rectangle about 16-18 inches by 10 inches. Sprinkle filling over dough. Roll dough starting with the wide/large side. When rolled up, hook the two ends together to form a ring. Let rise again then bake at 350 degrees for 30-40 minutes (make sure the center is cooked)…

Push a baby into the bottom of the cake and frost while warm. Sprinkle with green, yellow and purple sprinkles.

Hot Buttered Apple Cider

This is modified from a buttered rum recipes as I can’t seem to find one that doesn’t have alcohol…

1/2 cup butter (1 stick)
1/4 cup brown sugar
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 – 1 tsp ground cloves
dash of ginger

Apple cider or apple juice works too…

When butter is very soft mix it well with sugar, cinnamon, nutmeg, cloves and ginger…
Heat apple cider (I put mine in a slow cooker). Drop in about 1 Tbsp of the butter mixture into a cup of hot apple cider…

Quick Tomato Sauce

2 cans (15oz) stewed tomatoes
1 can (15oz) tomato sauce
1 small onion, chopped (I use the immersion blender so I don’t chopped them very nicely)
4 cloves garlic, minced
Basil, oregano, marjoram, rosemary, thyme, sage, pepper, garlic salt to taste…

Saute onion and garlic with a little olive oil in a large sauce pan. Add everything else and simmer. Blend lightly with an immersion blender…

Cranberry Apple Dessert

cranberries

4 cups fresh cranberries, I have never tried frozen but I think they would work??
3 apples, diced…I don’t bother to peel them
3/4 cup white sugar

Combine these in a bowl and let sit while making the topping

1 cup butter (2 sticks)
1 cup brown sugar
2/3 cup flour
2 cups rolled oats (I have used steel-cut but they need to be soaked/slightly cooked)
optional – dash of cinnamon, pecans or walnuts

Melt butter. Combine with brown sugar, flour and oats. Pour apples and cranberries into a 9×13 dish. Top with brown sugar mixture. You can just drop it on in globs…

Bake covered for about 40-60 minutes at 350. Uncover for the last 10-20 minutes…

Brown Sugar Frosting

Well…I was “hosting” this Sat and I needed frosting. I didn’t know what to do but I wanted something “autumn-ish.” I thought, “brown sugar sure sounds autumn-ish.” I figured someone else had probably had this idea before me and made up a frosting. I was right. Sadly, I don’t know what site I used. I actually used a combination of a few suggestions. Hopefully I remembered them right…
My sister-in-law best described this, “It is like a caramel, maple, fudge frosting.” I am thinking I need to make pumpkin muffins to put this on…

1 C butter (two sticks)
2 cup brown sugar
1/2 cup milk
4 – 4 1/2 cup powdered sugar

Melt butter in a sauce pan and add the brown sugar. Bring to a boil over a medium heat stirring often. Boil for about 2 minutes (I probably did about 2.5 minutes). Add milk and return the mixture back to a boil. Make sure to stir it often, if not constantly. After it returns to a boil, turn off the stove and let the mixture cool down. Don’t let it cool all the way down. You will want it to still be a little warm. Combine the powdered sugar and brown sugar mixture in a mixer. Whip/blend until smooth. You can whip it a little but the texture makes it so it won’t turn truly fluffy like a butter-cream frosting. Use the frosting while it is still a little warm. If the frosting cools too much while you are still spreading it then just put it into the microwave for a few seconds and it will start spreading smooth again.

This makes enough to frosting a little more than 24 cupcakes…
You can make this frosting less thick or more thick depending on how long you cook the butter and brown sugar and how much sugar you add. I made my somewhat thick 🙂

Dubu Potato Soup

4 C broth
1 package dubu/tofu
5 cloves garlic
1 onion
3-4 medium potatoes
2 carrots
1 stalk celery (optional)

2 rosemary sprigs
a few sage leaves
parsley
pepper/salt

cheese for the top…

I mixed the dubu with 2 cups broth and the onions and garlic in my blender. Pour in slow cooker. Chop/dice potatoes, carrots, and celery. Add to broth mixture along with 2 more cups of broth.
Season and let cook over the day…

You could do this in a regular pot. Just saute diced onion, garlic together then add potatoes, carrots and celery. Add broth and blended tofu…