Potato Doughnuts

Contributed by Ann Fugere

2 c. milk
1 ½ TBS yeast
1 c. sugar
½ c. warm water
½ c. shortening
3 eggs
2 TBS salt
½ tsp cinnamon
1 c. mashed potatoes
8 to 9 c. flour

Scald milk. Add sugar, salt, shortening, and potatoes. Cool to lukewarm. Soften yeast in water and add to milk mixture with eggs and cinnamon. Add flour enough to make a workable dough. Knead and let rise until double. Punch down and toll out onto a floured surface to ½ inch thickness. Use a doughnut cutter and cut doughnuts. Let them rise until double in size. Fry in deep fat at 350 degrees to 375 degrees. Glaze as soon as they are out of the oil. I slide the doughnuts onto a wooden dowel that is placed over a very large bowl. Scoop up glaze with a cup and pour over the doughnuts. Remove the dowel with the doughnuts still on it and let them cool. Use another dowel to begin a second batch. AS soon as the doughnuts are dry, remove them and lay them on wax paper.

Glaze:
2 lb powdered sugar
½ c. butter
½ tsp salt
½ tsp vanilla or other flavoring
Water to consistency of thick pancake batter

Cinnamon Chips

Contributed by Brittany Schmidt

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.

7 Layers

Contributed by MaLaine Scholes

1 1/2 pkgs graham crackers

1 cup nuts

1 1/2 cubes butter

1 cup coconut

1 cup chocolate chips

can sweetened condensed milk

1 cup butterscotch chips

Crush the graham crackers into small pieces and put into a 9x13 pan. Melt the butter and mix it with the graham crackers. With a fork mash it all down to make a tight even layer. Sprinkle the chocolate chips on top. Sprinkle the nuts on top and then lastly sprinkle coconut on top. Pour the sweetened condensed milk evenly on top. Bake at 350 degrees for 20 minutes or until the sweetened condensed milk has browned.

Popcorn Balls

Contributed by Rickie Morrison

1/2 C caro syrup
1 1/3 C sugar
1 C butter
Popcorn

Melt ingredients in big pot then stir in popcorn. Butter hands and form into balls. Cover each ball with plastic wrap.

Holiday Brie En Croute

Contributed by Rickie Morrison

From peperidgefarm.com but with my own twist of the ingredients

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (one sheet) (Buy it in the frozen section at the grocery store)

1 egg

1 tbsp. water

1 (13.2) oz. Brie cheese round (Costco sells president brie)

Roasted Raspberry Chipotle sauce made by Fischer and Wieser (also a Costco item)

Crackers

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees. Mix the egg and water in a small bowl.

Unfold the pasty sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the chipotle on the pastry circle to within 2 inches of the edge. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2 inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 1 hour. Serve with crackers. (I bake mine and then put it under the broiler to give it the golden brown color. I also think that it should be served within 20 minutes of it coming out of the oven so that it is still oozing out when cut into the pastry.)

Sopaipillas

Contributed by Ann Fugere

4 c. flour
3 tsp baking powder
2 TBS shortening
3 TBS sugar
1 ¼ c. milk
1 ¼ tsp salt

Mix the dry ingredients. Mix in shortening. Add milk. Mix and knead. It works great if done in a Kitchen Aid or food processor. Wrap in plastic wrap and let the dough sit for 30 to 60 minutes. Roll out on floured surface. Cut into 4x4 inch squares or triangles. Fry on high heat, turning when lightly browned. If they brown too dark, then turn the heat down a little. Slit open and serve with honey drizzled inside or dip into bowl of honey.

Creme Brulee

Contributed by Rosie Groesbeck

From Lexi Westergard

1 extra large egg

3 cups heaving cream

4 extra large egg yolks

1 tsp pure vanilla extract

½ cup sugar, plus 1 tbsp for each serving 1 tbsp grand marnier

Preheat oven to 300 degrees. In a bowl mix electrically, eggs, egg yolk, and ½ cup sugar just until combined. Meanwhile, scald the cream in a small sauce pan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and grand marnier and pour into 6-8 ramekins until almost full. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35-40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to temperature, and refrigerate until firm.

To serve spread 1 tbsp of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until top hardens.

Martha Stewart Strawberries

Contributed by Rosie Groesbeck

From Groesbeck Family

Whip 6 oz cream cheese. Add ½ tsp vanilla and 1 tbsp powdered sugar. Clean berries; trim bottoms off so they will stand upright. Use a melon baler to remove center. Put filling in pastry bag with star tip. Fill berries, may top with sliced almonds. Refrigerate until ready to serve.

Pear and Brown Sugar Crisp

Contributed by Carly Schutjer

Serves 6

Cooking Time: 70 – 80 minutes

Topping

2/3 c. Flour 5 Tbsp. Butter, softened (not melted) ¾ c. Rolled oats (instant or old-fashioned oatmeal) ½ c. Dark brown sugar, firmly packed PinchSalt

Pear Filing

6 Large pears, Bosc or Bartlett, cored and cut into 1” long by ½” think pieces 1 Tbsp. Fresh lemon juice 2 tsp. Vanilla extract 1/3 c. Light brown or white sugar ½ tsp. Ground cinnamon Pinch Ground Cloves 4½tsp. Cornstarch

Preheat oven to 350 ̊ F

In a large bowl, mix pears, lemon juice, vanilla, light brown or regular sugar, cinnamon, cloves, and cornstarch; toss to combine.

Pour pear mixture into an 11”x7” baking dish or 6 individual ramekins. Cover with topping. Turn oven down to 324 ̊ F and bake the crisp until the top is golden brown and the pears are tender, 70 – 80 minutes. Serve warm or at room temperature.