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Sunday, April 17, 2016

Fruit Dip

This is one of the easiest recipes that you will find, and it is a crowd pleaser every time. My mom has been making this for years, and I always love it when we have it.  It's light and fluffy and pairs great with almost any fruit you would serve on a fruit tray.

1 Container Coolwhip
1 Flavored Yogurt (I like raspberry)

Mix the yogurt together with the coolwhip and serve with fresh fruit.

Friday, April 15, 2016


My mom use to make these on Halloween, I can still remember helping her as a child.  They were a favorite for sure.  There is nothing like a homemade warm doughnut.

1/2 C Shortening
1/2 C. Potato Water
1 1/2 C. Scalded Milk
1 C. Potatoes Mashed
1/2 C. Sugar
1 tsp. Salt
6-7 C. flour
3 Eggs
2 packages yeast
1/2 tsp. lemon rind
2 tsp. Lemon Juice
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon

Mix all ingredients together to make a soft dough. Let dough raise until double in size. Roll out to 3/4" thickness and cut into circles, I use to different sizes of circle cookie cutters. Let raise till double in size and then deep fry until golden brown, flipping over as needed.  You can either do a plain glaze, a chocolate glaze to coat these, or you can roll them in cinnamon and sugar to top them off.  Eating them warm is a must!!

Glaze:1/2 c. boiling water1 lb. powdered sugar2 tbsp. butter2 tbsp. vanilla
Chocolate Glaze: 
1 1/2 cups powdered sugar
4 Tbl. unsweetened cocoa powder
3 Tbl. milk or water
2 tsp. pure vanilla extract
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more. Dip doughnuts in chocolate glaze and let rest to harden slightly.

In a medium bowl, mix all ingredients together with a whisk until smooth.  Add additional water if needed to make a smooth glaze.  Dip  doughnuts into bowl and coat using a spoon to pour glaze over doughnut.  Then remove to a cooling rack to harder slightly.

Thursday, April 14, 2016

BBQ Sauce

A few years ago if you had asked me what BBQ sauce I used I would have said  whatever is on sale at the store when I need it.  I know call me lazy, but that was then.  BBQ sauce really is quite simple, and there is such a difference between homemade and store bought.  Especially when you add it to homemade baked beans, ribs, chicken, hamburgers or pulled pork.  My mouth is already watering!   Thank you to Simply Scratch for sharing this sweet nectar of the God's with the rest of us.  

1 1/2 c. Dark Brown Sugar (the extra molasses in the Dark Brown sugar is the key to balancing the Vinegar)
1 1/4 c. Ketchup
1/2 c. Red wine or apple cider vinegar
1 T. worchestershire sauce (Simply Scratch has a killer homemade recipe for this as well)
2 1/2 tsp. Ground Mustard
2 tsp. Paprika
1 1/2 tsp. Kosher Salt
1 tsp. Black pepper

For Thinner Sauce:  Add all ingredients to a bowl, then whisk until the sugar is dissolved and spices are well mixed.  Chill and then use as needed.

For Thicker Sauce: Place all ingredients into a 1 quart sauce pan whisk until sugar is dissolved and sauce is smooth.  Simmer over medium heat until sauce thickens slightly.  Note, the sauce will thicken more as it cools so don't get too carried away.