Brown Sugar-Glazed Carrots

I always try to include veggies in our meals but my kids are so finicky that I'm limited on what vegetables they'll eat and how I can prepare them (steamed, mostly).  At last, I found a recipe that makes them happy. 

 When I first made these carrots, I made a small portion - fully expecting to give most of it to the dogs.  My kids asked for more!  In fact the next time I prepared it I had already doubled the recipe but asked if I should toss in another carrot.  Amanda yelled an adamant "Yes!" from the next room without seeing how much I had already prepared.  The brown sugar and butter result in a sweet sugar glaze that even kids love.

Ingredients:

• 16 ounces baby carrots
• 2 tablespoons butter
• 1/3 cup brown sugar, packed
• 1 cup water
• dash salt
• pepper, to taste

Preparation:

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

Serves 4 to 6.

Fastnachts

I had so many wonderful memories as a child with my folks.  They made certain I always remembered them with fondness.  One of my favourite memories was coming home from school on Shrove Tuesday to my Mom making these delicious donuts from her native Germany.  I don't think they lasted much past dinner, but then I don't think she made as many I do.  

I only brought this tradition back to my family in the last few years and they look forward to it every year now.  This time I was lucky to have my children home from school because of unused snow days so I could put them to work helping me knead, powder, deep-fry - wherever I needed the help in the hours long process.  

It was worth the time!

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon white sugar
• 3 cups all-purpose flour
• 2 cups milk
• 3 eggs, beaten
• 1/4 cup margarine, melted
• 1 cup white sugar
• 1 1/2 teaspoons salt
• 4 cups all-purpose flour
• 2 quarts vegetable oil for frying

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
2. In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
3. Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
4. Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
5. Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

Makes 60 donuts.

If using a bread maker:
Save yourself the hassle of trying to modify recipes by simply placing all of the ingredients into the machine, programming for manual or dough, then taking the dough out at the end of the cycle and proceeding with the recipe from the point where it tells you to “punch down the dough”. What the machine’s dough cycle gives you is a thorough knead and initial rise. From then on, you’re on your own. But, hey; the mixing and kneading is the only part that takes even a modicum of effort.

Authentic Anchor Bar Buffalo Chicken Wings

My gang loves wings and some of them like hot wings best.  These sound like they would be too hot to handle but they are really the best Buffalo wings this wing lover has had so far.  Try them, you won't regret it.

INGREDIENTS:

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing


DIRECTIONS:

Preheat oven to 425 degrees F. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat. These are always served with celery sticks and blue cheese dressing on the side.

Crescent Veggie Pizza

I've had these many times at school picnics and always wanted to make them.  I finally got the chance to make them for the Super Bowl and they were delicious!!

Ingredients:

2     cans crescent dinner rolls

1     pkg (8oz) cream cheese, softened

1/2  cup sour cream

1     tsp dill weed

1/8  tsp garlic powder

1/2  cup small fresh broccoli florets

1/3  cup quartered cucumber slices

1     plum (Roma) tomato, seeded and chopped

1/4  cup shredded carrot

Directions: 

1. Heat oven to 375 degrees.
2. Unroll both cans of dough; separate dough into 4 rectangles.  In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until lightly golden brown.  Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.  Spread over crust. Top with vegetables.  Serve immediately, or cover and refrigerate 1 to 2 hours before serving.  Cut into 8 rows by 4 rows.