Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated parmesan
1 jar store bought marinara sauce, heated, for dipping
Pour enough olive oil into a large frying pan to reach a depth of
2". Heat the oil over medium heat until a deep-fry thermometer
registers 325F. While the oil is heating, put the buttermilk and the
bread crumbs in separate shallow bowls. Working in batches, dip
ravioli in buttermilk to coat completely. Allow the excess
buttermilk to drip back into the bowl. Dredge ravioli in the bread
crumbs. Place the ravioli on a baking sheet, and continue with the
remaining ravioli. When the oil is hot, fry the ravioli in batches,
turning occasionally, until golden brown, about 3 minutes. Using a
slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with parmesan and serve with a bowl of
warmed marinara sauce for dipping.
Crockpot Apple Butter
7 cups applesauce, unsweetened
2 cups apple cider
1 1/2 cups honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
In a crockpot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Makes 4 pints.
2 cups apple cider
1 1/2 cups honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
In a crockpot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Makes 4 pints.
Philly Dutch-Style Funnel Cakes
2 cups flour
1 tsp. baking powder
1/2 tsp. fine salt
2 cups milk
1 egg, room temperature
1 tsp. vanilla extract
1/4 cup sugar
1/2 stick butter, melted
4 cups vegetable oil
Powdered sugar, for dusting
Combine flour, baking powder, and salt in a large mixing bowl and
whisk together. Gradually whisk in the milk, then the egg and
vanilla and finally the sugar and melted butter. Heat the oil in a
large, heavy pot over high heat to 350F. Pour as much batter as
fints into a funnel, holding your finger at the base of the funnel to
dam it. Bring the funnel over the top of the hot oil, release your
finger to being the stream of batter, and move the funnel in a
circular motion to create a spiral shape. Use about 1/2 cup batter
per funnel cake, or more or less to your liking. Fry 2-3 minutes
until golden brown and slightly puffed, turning over when 1 side is
golden. Remove from oil and place on a plate lined with 2 layers of
paper towels. Immediately top with a good scattering of powdered
sugar. Repeat until no batter remains.
1 tsp. baking powder
1/2 tsp. fine salt
2 cups milk
1 egg, room temperature
1 tsp. vanilla extract
1/4 cup sugar
1/2 stick butter, melted
4 cups vegetable oil
Powdered sugar, for dusting
Combine flour, baking powder, and salt in a large mixing bowl and
whisk together. Gradually whisk in the milk, then the egg and
vanilla and finally the sugar and melted butter. Heat the oil in a
large, heavy pot over high heat to 350F. Pour as much batter as
fints into a funnel, holding your finger at the base of the funnel to
dam it. Bring the funnel over the top of the hot oil, release your
finger to being the stream of batter, and move the funnel in a
circular motion to create a spiral shape. Use about 1/2 cup batter
per funnel cake, or more or less to your liking. Fry 2-3 minutes
until golden brown and slightly puffed, turning over when 1 side is
golden. Remove from oil and place on a plate lined with 2 layers of
paper towels. Immediately top with a good scattering of powdered
sugar. Repeat until no batter remains.
American Traditional Pumpkin Pie
3 eggs
1/2 cup sugar
1/4 cup packed brown sugar
2 cups pumpkin mush*
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1- 12oz can evaporated milk
1 pie shell
Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets. Make 6-8 servings.
*Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor. Makes about 4 cups.
1/2 cup sugar
1/4 cup packed brown sugar
2 cups pumpkin mush*
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1- 12oz can evaporated milk
1 pie shell
Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets. Make 6-8 servings.
*Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor. Makes about 4 cups.
Hot Apple Cider
1 1/2 gallons Apple Cider
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar
Directions: In large pot, combine cider, cinnamon sticks, cloves, orange and lemon slices, and sugar to taste. Serve hot.
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar
Directions: In large pot, combine cider, cinnamon sticks, cloves, orange and lemon slices, and sugar to taste. Serve hot.
Cakes for the Dead
Makes about 3 dozen, dough must be chilled several hours to overnight.
1/2 c veg. oil
4 sq unsweetened chocolate (4 oz) melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups pastry flour (not hard, sifted or cake flour)
2 tsp baking powder
1/2 tsp salt
1 cup confectioner's sugar
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 degree F [175 degree C]. Roll about a tablespoon of dough into a ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm.
1/2 c veg. oil
4 sq unsweetened chocolate (4 oz) melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups pastry flour (not hard, sifted or cake flour)
2 tsp baking powder
1/2 tsp salt
1 cup confectioner's sugar
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 degree F [175 degree C]. Roll about a tablespoon of dough into a ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm.
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