Home made doughnuts

Prep: 30 min
Cook: 2 min per batch
Chill: 2 hours

3 1/2 c flour
1 tbsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup melted butter
4 eggs beaten
2/3 cup sugar
Vegetable oil for deep-fat frying
Cinnamon and sugar or powdered sugar

1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In anouther bowl combine milk and melted butter. In a large bowl combine eggs and sugar; beat with electric mixer; stir with wooden spoon until smooth. Cover dough; chill 2 hours ( dough will remain slightly sticky)

2. Turn dough out onto a lightly floured surface. Roll dough to 1/2 in thickness. Cut dough with floured 2 1/2 inch round cutter. Use a 1 1/4 in cutter to cut the hold for the doughnut.

3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees) for 2 to 2 1/2 min. or until brown, turning halfway through with a spoon. Drain on paper towels. Repeat

4. Shake warm doughnuts in a bag with cinnamon-sugar or powdered sugar. Serve warm

Julie's Pumpkin Cookies

1 c shortening
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
2 tsp cloves
2 tsp ginger
1 tsp all spice
1 tsp salt
3 cups pumpkin
nuts (optional)
raisens (optional)
chocolate chips
4 1/2 c flour

Bake @ 350 for 12 minutes

Grandma Norman's Hot Rolls

Melt 1/2 cup shortening and a 1/2 cube of butter in 2 cups boiling water, let cool.

Add 4 eggs, beaten and 2 cups cold milk and a 1/2 cup of sugar, stir

Add 4 heaping tsp salt and 12 cups of flour

Add 2 yeast packets in 1/2 cup warm water with a pinch of sugar

Mix well place in a well greased pan let rise to double in size.

Punch air out and let rise again.

Punch air out again roll out flat, use a round cookie cutter, pull into an oblong shape, dip one end into melted butter, fold in half, pinch sides and place close to each other on pan.

Cool at 350 for 20 min.

Mini Doughnut Cupcakes

YIELD Makes about 24 cupcakes

INGREDIENTS

1	cup sugar
1‑1/2	teaspoons ground cinnamon
1	package (18-1/4 ounces) yellow or white cake mix, plus ingredients to prepare mix
1	tablespoon ground nutmeg

PREPARATION:

1. Preheat oven to 350°F. Grease and flour 24 mini (1-3/4-inch) muffin pan cups. Combine sugar and cinnamon in small bowl; set aside.
2. Prepare cake mix according to package directions; stir nutmeg into batter. Fill prepared muffin cups two-thirds full.
3. Bake about 12 minutes or until lightly browned and toothpick inserted into centers comes out clean.
4. Remove cupcakes from pans; roll in sugar mixture until completely coated. Serve warm or at room temperature.

Cookies & Cream Cupcakes

YIELD Makes 24 cupcakes

INGREDIENTS

2‑1/4	cups all-purpose flour
1	tablespoon baking powder
1/2	teaspoon salt
1‑2/3	cups sugar
1	cup milk
1/2	cup (1 stick) butter, softened
2	teaspoons vanilla
3	egg whites
1	cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1	container (16 ounces) vanilla frosting

PREPARATION:

1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.

Crock-Pot Lasagna Recipe

Recipe created by Jessica Seinfeld

Ingredients

Crock-Pot Lasagna Recipe

• 1 can (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

skor cake

I love skor cake. it is one of the easiest and yummiest treats to make so i thought i would share with anyone out who is unaware of that how to make it!

photo is from here.

skor cake

1 chocolate cake mix, made into a cake in a 9x13" pan

1 can sweetened condensed milk

whipped cream

2-4 skor bars broken into pieces (hammer them while they are still packaged)

once the chocolate caked has cooled completely in the pan, with the end of a wooden spoon, poke holes all over it. about every 1/2 inches.

pour the entire can of sweetened condensed milk onto the cake. it will seep into all of the holes you previously made. you may let it sit like this, covered, until a couple of hours before serving.

before serving spread a generous amount of whipped cream over the top of the cake (covering up the mess of holes and condensed milk.)

sprinkle the crushed skor bars on top.

enjoy!