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Wednesday, September 20, 2017

Homemade Donuts with Maple Glaze

Donuts:
1 cup mashed potatoes
1 1/2 teaspoons salt
1 cup sugar
3 tablespoons yeast
6-7 cups flour
3 eggs, beaten
1/2 cup butter
2 cups milk
1/2 cup warm water

 Over medium heat, Cook butter, sugar and milk until butter is melted.  Let's cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let sit for 5 minutes.   In a large mixing bowl, add lukewarm milk mixture to eggs.  Add salt, mashed potatoes, yeast mixture, and half the flour; mix well.   Add remaining flour; mix well.  Dough should be smooth and elastic; knead for 5 minutes.  Place in greased bowl, cover and let rise, about 1 hour.  Lightly dust countertop with flour.  Roll out and cut with a donut cutter. Let rise again, about 20 minutes.  Put oil in fryer, heat to 375.   Cook donuts in oil,  turning when each side is brown. Remove from oil, and let drain on paper towel.  Dip in a bowl of sugar or glaze while hot.

Glaze:
1 pound powdered sugar
1 teaspoon of maple flavoring
1 tablespoon of butter, softened
1/3 cup warm water

 Mix above ingredients in a medium mixing bowl.  Dip donuts in glaze while hot.  Put on cooling rack with foil underneath to catch excess drips.

Thursday, June 29, 2017

Not Grandma's Potato Salad

As you can see by the title, this is not Grandma's recipe. But a few years ago I found one that was similar, and I've tweeked it a little each time I make it. One thing that Grandma does differently: she adds the potatoes while they're still somewhat warm. I think that's because they absorb the flavors a little more. But you have to be careful if you do it that way, because it's even harder to stir them without mashing them.

not Grandma’s Potato Salad

5 pounds red potatoes
1 large onion, chopped
2 1/2 cups mayo
1/4 cup prepared yellow mustard
6 hard-cooked eggs, diced
salt and pepper to taste



Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.

In a large bowl, mix together the onion, mayo, and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.

Tuesday, January 31, 2017

Grandpa Andrus' Chocolate Chip Cookies 🍪

2 cups brown sugar, packed
1 cup white sugar
2 cups vegetable shortening
4 eggs
2 teaspoons vanilla
5 cups flour (approximate)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 pkg. (2 cups) chocolate chips

Preheat oven to 350.
Cream the sugars and the shortening.
Add eggs one at a time.
Add vanilla.
Mix dry ingredients.
Add dry ingredients to the bowl and mix.
Mix in chocolate chips.
Make dough balls and place on baking sheets.
Bake about 10 minutes, or until golden brown.  Do not over bake.  They tend to get hard later.