My Moms Doughnuts

A family tradition, One of many that I can remember vividly. Making oodles of doughnuts from a young girl on. I remember my brother helping and he was told not toss the doughnut in the fat fryer, Did he listen? You guessed it. No. He was burned by splatters and learned a lesson. So don't throw in the doughnuts, Just touch the oil with one tip and let go easy.

Moms Doughnuts
4 eggs beaten
1 TBSP. Vanilla
2 C. Sugar
6 TBSP. melted Shortening
2 C Milk
1 tsp salt
2 tsp Almond Extract
1 tsp. Nutmeg
1 tsp. Cardamom
5 tsp. baking powder
6-1/2 to 7 C Flour

Oil or crisco for frying

Mix all ingredients in the order given and spoon and turn unto floured board and toss in the flour till its just firm enough to handle and not sticky. roll to flatten and cut with a well floured double cutter. gather scrap and do it again.
Heat oil to 350 degrees F. Fry until brown on both sides. Turning once, Place on paper towels to drain. Tradition says turn them in sugar. We liked them plain.

We have made do with a glass and clean pill bottle for cutters especially with more workers than cutters.

And another tip the doughnut holes are good too and make a great snack. Enjoy.

Andes mints in cookies

I cannot even begin to tell you how heavenly this smells coming from the oven, Your whole house becomes minty fresh.
I took my favorite cookie recipe for Chocolate chip Cookies and added flair. First let me tell you the peeling of Andes mints can be tedious but worth it. Oh, and I know they make Andes chips(Not the same).
They were a refreshing change from the same old cookie.

Cranberry Almond Biscotti

4-1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
4 egg whites
4 eggs
4 tablespoons vanilla extract
1 tsp orange extract
1-1/2 cups sliced almonds
2 cups sweetened-dried cranberries

Preheat oven to 325 degrees F

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. If Dough is to soft & sticky to add a little flour.

On floured surface, divide batter in 4 sections and pat each half into a log approximately 12 inches long and 2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. I use an Electric knife for perfect slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Chocolate Peppermint Cake

2 C. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/3 C. shortening
1-1/4 C. sugar
1 egg unbeaten
3 ounces chocolate melted
1-2 tsp. Vanilla
1/2 C sour Cream
3/4 C milk

Sift or gently wisk together flour, salt and soda. Cream shortening and sugar until fluffy, Add the egg beat well, then add the chocolate and vanilla and blend. Add 1/4 of the flour and beat well then add the sour cream and beat well. Add remaining flour and milk alternately in small amounts till gone.
Pour into greased pans (Layer Cake pans)and bake in moderate oven 350 degree for 30 mins.

Peppermint frosting between layers and over cake. Decorate with a border of chocolate flakes.
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Peppermint Frosting

1/4 C. crushed Peppermint Candy
1/2 C. milk
1 pound or box of powdered sugar

Heat milk and candy over hot water until melted add enough powdered sugar to make frosting thick enough to spread. Will cover tops and sides of 2 8" layers.

Sour Cream Chocolate Cake

For Ann
Happy Birthday!

2 C. sifted cake flour
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

1/3 C. Shortening
1 C. sugar
2 eggs, well beaten
2 ounces chocolate melted
1/2 C. milk
1/2 C. sour cream
1-2 tsp. Vanilla

Wisk together gently the dry ingredients, Cream the shortening and sugar until fluffy. Add eggs and chocolate and beat thoroughly. Add flour mix alternately with the liquids in small amounts, beating well after each addition. Pour into a greased or sprayed with pam bundt pan bake in a moderate oven 350 degree oven for approx. 35-45 mins. or until tooth pick comes out clean. Cool slightly and turn out unto serving plate.

Drizzle the cake when cool with Chocolate Ganache Icing
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Serve with very Vanilla Ice Cream and Enjoy!