Holiday recipes: Donuts, dumplings and more!

The Holidays see lots of traditional recipes, but sometimes you want something more exciting. This holiday season, why not make your own doughnuts from scratch, served with an old fashioned cherries jubilee?

All that turkey and ham leftover in your freezer needs to be used up right. In this column, you will find a recipe for a traditional styled German dumpling. Use your own recipe that you have at home for a basic chicken and dumplings. Use your turkey and create your very own potato dumplings for a meal, that your family is sure to talk about even into next year. Finally last in this column is a recipe for yeast rolls. This dough makes a crisp melt in your mouth Dinner roll, that is good for any meal at any occasion.

I hope these recipes satisfy your stomachs and your hearts this Holiday Season!

If you have an exciting recipe to share in 2019, then please send it to me at P.O. Box 693 Leeds, Alabama 35094

-Andrew M. Armstrong

 

Pennsylvania Dutch Donuts

1 1/4 Cups of milk, scalded and cooled

1/4 Cup of shortening

1 teaspoon of salt

1 package of yeast

3 eggs, beaten

3/4 Cup of sugar

1/4 teaspoon of nutmeg

5 Cups of flour, sifted

Using an electric mixer and dough hook. Combine in the bowl the milk, salt, sugar, eggs, shortening and yeast. Mix until the yeast and sugar are dissolved. Gradually add in the remaining dry ingredients and mix, until the dough is smooth and springs back when poked. Cover the dough to keep it moist and let it rise in a warm place for 1 hour and 30 minutes. Put the dough out on a floured surface and knead it well. Roll the dough out 3/4-inch thick and cut with a biscuit cutter. Cover and let them rise again for 30 minutes. In a deep fryer of oil preheated at 365 degrees. Place the side of the doughnut that has risen the highest into the oil face down. This will allow the flat side to rise up as well. Deep fry to a golden brown and drain on paper towels.

 

Cherries Jubilee

2 Cups of cherries, pitted and cut in half

1/4 Cup of sugar

1/2 Cup of water

1/4 teaspoon of all spice

1/2 Cup of brandy

In a pot bring the cherries, sugar and water to a boil. Remove from the heat pour in the brandy and quickly set the brandy on fire. The flaming cherries can be served with ice cream or even with the doughnut recipe featured in this column.

 

German Potato Dumplings

2 Pounds of potatoes, baked and peeled (about 6)

3 eggs,

6 Tablespoons of flour

Mash the potatoes and mix with the flour and eggs. Roll into little balls and chill them in the refrigerator for 4 – 6 hours. Make your soup and drop in the potato ball s. The potato balls can be tested to make sure they are the right consistency by simmering in buttered water and seeing if they fall apart. When the dumplings float they are fully cooked.

 

Horn Butter Roll’s

1 Cup of butter, room temperature

1/2 Cup of sugar

4 Cups of flour, sifted

1 1/2 teaspoons of salt

1 package of yeast

1 Cup milk, scalded and cooled

3 eggs, beaten

1 stick of butter, melted and cooled

*ONLY USE UNSALTED BUTTER IN THIS RECIPE

Cream the butter and sugar together. Add in the remaining dry ingredients. In a bowl whisk the yeast and Luke warm milk together. Pour into the mixture and add in the eggs. Put the dough on a floured surface and knead. Place the dough in a large bowl and cover with the butter. Roll the dough ball around in the butter. Cover tightly with plastic wrap and refrigerate overnight. Roll out the dough and cut into strips. Roll the strips into a swirl. Brush the tops with butter and cover with a towel in a warm spot so that the dinner rolls can rise.

Bake in a preheated oven at 425 degrees for 15 minutes.

 

Hearty Bone Soup

1 Gallon of water

1 beef bone

1 Veal bone

2 Pounds of brisket, chopped

2 onions, chopped

1 large can of tomatoes

4 carrots, chopped

1 bunch of parsley, chopped

2 stalks of celery, chopped

2 Cups of egg noodles

1 teaspoon of butter

Salt & Pepper to taste

In the bottom of a pot sauté the butter, brisket, onion, celery, carrots and parsley. Once they have browned add in all the remaining ingredients except for the noodles. Simmer the soup on medium to low heat for 3 1/2 hours. Once cooked refrigerate and chill it very well. Skim the fat from the soup, then reheat it on the stove. Once it’s back to a boil reduce the heat and stir in the noodles. Cook for 10 minutes and serve.

 

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here