DAD’s Famous SPUDNUTS!

3 cups whole milk

1 and a half cups boiled mashed potatoes

3 eggs

1 and one half tablespoon yeast

1 tablespoon lemon juice

one and one half teaspoon salt

1 cup sugar

3/4th cup shortening

1/2 cup warm water to activate yeast

1 1/2 TBSP Yeast

heat 2 cups milk, salt , sugar, shortening on the stove till the shortening melts.  Remove from heat

and let cool.  Add the other cup of cold milk along with the mashed potatoes, this will help cool the 

mixture down to warm.  Want to be careful its not to hot when you add to the  eggs as not to cook the eggs.

slowly add the mixture to the eggs along with flour and mix.  Add more flour and the rest of the 

milk mixture and mix till you get a slightly sticky dough.  Mix the yeast with the 1/2 cup warm water

to activate the yeast.  Add to the slightly sticky dough along with additional flour and mix till you end

up with a slightly sticky dough.  Let rise once, push down and let rise one more time then roll out

donuts on a nonstick plastic matt approx 1/half inch thick.  Let rise again approx 2-3 hrs or until

they have doubled in size.  Fry in a good quality vegatable oil, canola, at approx 360 degrees

until light brown.  Add glazing while still hot.

Glazing consists of  one 2lb pound confection sugar one cube butter, pinch of salt, 1 teaspoon vanilla

melt butter, add sugar, salt, vanilla and beat to a smooth texture.  add whole milk to desired

consistency.  Enjoy!

Oreo Brownie Ice Cream Cake

My youngest brother Brandon had been craving an
Ice Cream Cake so I decided the perfect time to
make him one would be for his 19th Birthday!!
I had never made an ice cream cake, so this was
my first EXPERIMENT and I chose Brownies because
they are moist!! It turned out SO YUMMY & RICH!!

These are my layers...
Oreo cookie crust (Oreos, butter, sugar)
Cookies & cream ice cream
Brownie
Hot Fudge
Cookies & cream ice cream
Brownie
Fresh whipped cream
I also decorated the cake with chocolate frosting and Oreos

Banana Cream Pie

CRUST (Pate Brisee)
1 1/4 c flour
1/2 t salt
1/2 c unsalted butter, cold and cut into pieces
1/8 c ice water, more if needed
In food processor, combine flour, salt and butter. Pulse until mixture resembles course crumbs. With machine running, add ice water slowly until dough holds together without being wet. Shape dough on a piece of plastic wrap into a flattened disk and refrigerate at least one hour. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch pie plate and crimp edges as desired. Prick dough all over with fork. Fill with dry beans or pie weights. (Once you use dry beans, continue using the same ones as your "pie" beans!) Bake until edges are golden, about 25 minutes.

Filling
4 egg yolks
3 c whole milk
2/3 c sugar
5 T cornstarch
1/4 t salt
3-4 bananas
1 c heavy cream
powdered sugar to taste
1 t vanilla
In a bowl, lightly whisk egg yolks and set aside. In a large pan, whisk together milk, sugar, cornstarch and salt. Bring to simmer (do not boil) and cook, whisking constantly, for 3-4 minutes. Add small amount of milk mixture to egg yolks to temper and then pour entire mixture back into large pan. Cook, whisking constantly, until custard is thick and bubbles appear in center, approximately 2-3 minutes. Transfer to bowl and cover completely with plastic wrap, pressing it directly on the custard to prevent a skin from forming. Cool in fridge. Cut bananas into slices and arrange in rows in the pie crust. Cover with custard. Whip cream, powdered sugar and vanilla and spread on top of custard. Refrigerate for at least one hour!

You can make a coconut cream pie the same way,
just substitute the bananas for toasted coconut!

Poppy's Cream Puffs

These are my Dad's famous Cream Puffs!!
2 c water
2 cubes butter
1/2 t salt
2 c flour
8 eggs
2 c heavy cream
1 t pure vanilla extract
powdered sugar

Preheat oven to 375 degrees. In a large pot, add water, butter and salt and bring to a boil. Add flour and stir until thick. Remove from heat and add eggs one at a time, mixing thoroughly. Spoon onto cookie sheet and bake 40-50 minutes. Beat heavy cream, vanilla and powdered sugar. Let cream puffs cool, split in half and fill with cream right before serving. Dust powdered sugar on top! YUM!!

Cheesecake Cookie Cups

1 package (24 each) chocolate chip cookie dough

(or you can use your favorite home made recipe)
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 eggs
2 t pure vanilla extract
1 pinch salt
24 muffin paper liners

Preheat oven to 350° F. Line 24 liners into muffin cups. Place one piece of cookie dough in each cup. Bake cookie dough for 10 minutes. Beat cream cheese, sweetened condensed milk, eggs, salt, and vanilla in bowl until smooth. Place an ice cream scoop full of cream cheese mixture over each cookie in cup. Turn heat down to 325° F and bake an additional 15 minutes until set. Refrigerate for two hours. Serve plain or with your favorite topping!! (Shown is cherry fruit filling!)

Great Strawberry Lime Topping (good if in season!!)
1 lb fresh strawberries, chopped & hulled
¼ c sugar
2 limes, juice and zest
1 pinch salt
1 T fresh mint (optional)
Combine all ingredients for topping and chill. Place heaping tablespoon on each cheesecake before serving.

Lemon Sour Cream Pie

Crust
1 sleeve graham crackers, crushed
1/4 cup brown sugar
6 T butter, melted
Preheat oven to 350 degrees. Combine all ingredients and place in large glass baking dish. Bake crust for ten minutes.

Filling
1 cup sugar
3 T plus 1-1/2 t cornstarch
1 T grated lemon peel
½ cup lemon juice
3 egg yolks, lightly beaten
1 cup milk
¼ cup butter, cubed
1 cup (8 oz) sour cream
Combine sugar, cornstarch, lemon peel, lemon juice, egg yolks and milk in heavy saucepan. Cook over medium heat until thickened. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into cooled crust.

Topping
1 cup heavy cream
1 t pure vanilla extract
Powder sugar to taste
1 T lemon zest
Beat cream, vanilla, and powder sugar until whipped. Mix in zest and spread over lemon filling. Garnish with lemon twists if desired. Keep in fridge.

Luscious Lemon Cupcakes & Lemon Butter Cream Frosting

Cake:

1 c sour cream
1 package lemon cake mix
3/4 c water
3/4 c canola oil
1 t lemon zest
4 eggs
1 dash salt
1 small package lemon instant pudding
Mix ingredients with electric mixer for about two minutes. Line 24 cupcake tins. Bake at 350 degrees for 25 minutes.

Frosting:
2 sticks butter, softened
6 c powdered sugar
½ c fresh lemon juice
1-2 t lemon zest
12 strawberries (for garnish)
Beat butter and half of sugar. Add juice and zest and beat until smooth and creamy. Gradually add remaining sugar until frosting is a good consistency. Pipe frosting onto cool cupcakes, and garnish with half of a strawberry (greens on or off) on each cupcake!

The BEST Chocolate Chip Cookies EVER!

Soft, Chewy Cookies
You will never use a different recipe again!!
Mindy Powell

1 c butter flavored Crisco

¾ c white granulated sugar
¾ c light brown sugar
1 t pure vanilla extract
2 eggs
1 t baking soda
1 t salt
2 ½ c white flour
1 bag Ghirardelli milk chocolate chips
(This is the brand I prefer because they are larger
size chocolate chips and they taste the BEST!!)
Preheat oven to 350 degrees. Spray pans with cooking spray. Beat Crisco, sugars, vanilla, and eggs until mixed well. Add dry ingredients slowly and then mix in chocolate chips. Use small scooper to place twelve even sized balls on cookie sheet. Bake for exactly 11 minutes. Makes four dozen cookies. (Note: If you half the recipe, still use the full teaspoon of baking soda.)

Heavenly Brownie Dessert!

I found these BEAUTIFUL raspberries at the store,
and immediately knew I needed to make a
HEAVENLY DESSERT with them!! So I opted to
make a layered Brownie dessert!!
Here are the layers...
Chocolate Brownies- Homemade or from a box!
Chocolate Pudding- Homemade or from a box!
FRESH heavy whipped cream
FRESH raspberries
It tasted UTTERLY DIVINE!!

My daughter does not like her foods to touch, so she opted
for the "deconstructed" brownie dessert!! SO YUMMY!!

Candy Corn Cookie Bark

Candy Corn Cookie Bark
15 Oreos, broken up
(I used Halloween ones with orange filling)
1 1/2 c pretzel rods, broken into pieces
1 lb. white chocolate or almond bark
1 c candy corns
Halloween sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and 3/4 of the candy corn onto the waxed paper. Melt white chocolate until smooth. (Be VERY careful!! White chocolate melts faster and burns easier than other chocolate.) Drizzle chocolate over the cookie mixture. Sprinkle remaining candy corn and sprinkles over the chocolate while it is still wet. Let cool in fridge until set and firm. Remove and gently break bark into small pieces. Store in an airtight container.I placed mine in cute candy corn bags, tied with
ribbon, and gave as gifts to my visiting teachers!!

You can also try this cookie bark for other holidays!!