Hot Chocolate

From: NASHVILLE CHOCOLATE KITCHEN

HOT CHOCOLATE RECIPE:

(Serves 10-12)

1quart cold whole milk (set aside 1 Cup)

½ t potato starch

1 quart half & half

12 oz. semi sweet chocolate, finely chopped.

8 oz. milk chocolate, finely chopped.

1 t vanilla

¼ t sea salt

1. In a small bowl, mix 1 C of cold milk with the potato starch. Whisk until thoroughly blended. Set aside.

2. In a large pot, add remaining milk and ingredients. Stir until chocolate is melted. Serve very warm with homemade marshmallows.

Variations: Adjust chocolate profile according to your taste. For example, if you are a lover of dark chocolate then use all dark chocolate. Also, if you enjoy a thicker “drinking chocolate,” add a slight bit more potato starch in the beginning, as this acts as a thickening agent. If the above recipe seems too thick for you, skip the potato starch. Word to the wise…you must mix the potato starch in the beginning with cold milk. If the potato starch goes into a warm liquid, the result will be potato dumplings.

Eggnog

Alcoholic Eggnog Ingredients
6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon

Alcoholic Eggnog Directions
Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove's burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 14 servings.

Caramel-Almond Popcorn

INGREDIENTS

Makes about 18 cups.

1 cup (2 sticks) unsalted butter
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda

1. Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.

2. Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat.

3. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks. Popcorn can be stored in airtight containers up to 1 week.

Peanut Butter Cup Surprise Cookies

Yield: 24 cookies

Ingredients:
2 cups creamy peanut butter
2 cups sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water
mini M&Ms

Directions:
Preheat the oven to 350 degrees F. Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well combined. Divide the dough evenly between 24 wells of a mini-muffin pan (I usually have a bit left over, but do so to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done. Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm – not a good idea.)

Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.

from http://annies-eats.com

Hello Dolly Bars

Hello Dolly Bars or seven layer bars or magic bars
Adapted from Homesick Texan

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk (just under half a small can)

Preheat oven to 350 degrees.

Melt butter in microwave in heatproof bowl until just melted when stirred. Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.

Layer coconut, pecans, butterscotch and chocolate chips on top of graham cracker base. Pour sweetened condensed milk over whole mixture.

Bake in oven for 25 to 30 minutes, or until the top is light brown.

Let cool in pan.  Variations: Some recipes use butterscotch and chocolate chips. Likewise, you can use walnuts or any other nut. Also, you can use cinnamon graham crackers.

Mom's Peanut Blossum Cookies

1 bag (8 oz) Hershey's Kisses Chocolates

1/2 cup shortening

3/4 cup Reese's Creamy or Crunchy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from Kisses.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Spritz Blossoms

ingredients

• 1-1/2  cups  butter, softened
• 1  cup  packed brown sugar
• 1  teaspoon  baking powder
• 1    egg
• 1  teaspoon  vanilla
• 1/2  teaspoon  almond extract
• 3-1/2  cups  all-purpose flour
• 1  recipe  Powdered Sugar Icing
•     Coarse sugar; silver dragees (optional)

directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Force unchilled dough through a cookie press fitted with a star or flower disk onto an ungreased cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

3. Brush tops of cookies with Powdered Sugar Icing and, while still wet, sprinkle with coarse sugar. Place a silver dragee* in center, if desired. Arrange on waxed paper and allow to stand until icing is dry. Makes 80 cookies.

Powdered Sugar Icing: In a medium bowl stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and enough milk (2 to 3 tablespoons) to make a thin icing. Makes about 2/3 cup.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room te

Rolo Pretzel Turtles

Rolo chocolate candies
Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts

Directions

Preheat your oven to 350

Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out. YUM!

here

Chocolate-Peanut Butter Dream Bars

Servings Per Recipe 25 squares
Calories 302

Ingredients

* 3/4 cup graham cracker crumbs
* 2 tablespoons granulated sugar
* 3 tablespoons unsalted butter, melted
* 1 box (18.2 ounces) brownie mix
* 1/2 cup chopped dry-roasted peanuts
* 4 ounces cream cheese, softened
* 1/2 cup creamy peanut butter
* 1/2 cup confectioner's sugar
* 3 tablespoons milk
* 1-1/2 cups heavy cream
* 1 tablespoons light corn syrup
* 3/4 cup semisweet chocolate chips
* Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish

Directions

1. Heat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
In small bowl, combine graham cracker crumbs and granulated sugar. Mix in melted butter. Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.

2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.

3. With electric mixer in medium bowl, beat cream cheese until smooth. Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.

4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling. Remove from heat; add corn syrup and chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Return to refrigerator for at least 1 hour.

5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide. Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

recipe found here

Boston Market Sweet Potato Casserole

This sweet, gooey sweet potato casserole is topped with a crunchy topping. Make this copycat recipe at home as a side dish and you'll feel just like you're eating the Boston Market original.

Cooking Time: 45 min
Ingredients

* 3 large sweet potatoes
* 1 cup granulated sugar
* 2 eggs
* 1/2 cup (1 stick) butter, softened
* 1 teaspoon vanilla extract
* 1/3 cup melted butter
* 1/3 cup flour
* 1 cup brown sugar
* 1 cup pecans, chopped
* 1 tablespoon cinnamon

Instructions

1. Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients (up to and including vanilla).

2. Pour into a greased casserole and top with the Crunch Topping (mix remaining butter through cinnamon). Bake at 350 degrees F for 45 minutes.

Naomi Judd's Sweet Potato Casserole

3 C. mashed sweet potatoes (about 2 lb. sweet potatoes)

1/2 C. granulated sugar

2 large eggs, lightly beaten

1/2 C. milk

1/4 C. butter, melted ({ stick)

1/2 t. salt

{ t. vanilla extract

Topping:

1/2 C. packed light brown sugar

1/2 C. chopped walnuts, pecans or other nuts

1/3 C. all-purpose flour

1/3 C. butter

Preheat the oven to 350 degrees. Grease a shallow 2-quart casserole.

In a medium bowl, stir together the potatoes, granulated sugar, eggs, milk, butter, salt and vanilla and scrape the mixture into the prepared casserole.

Make the topping: In a small bowl, stir together the brown sugar, nuts and flour. Sprinkle over the top of the casserole. Dot with the butter. Place the casserole on a baking sheet.

Bake, uncovered, in the 350 degree oven until heated through and lightly browned, 30 to 35 minutes. Let stand 10 minutes before serving.

FAITH'S COCA-COLA CAKE

Faith Hill's Coca-Cola Cake

Makes: 12 servings
Hands-on time: 25 min.
Total time: 60 min.

2 cups all-purpose flour
2 cups sugar
1 cup butter
2 tablespoons cocoa
1 cup cola soft drink
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 tablespoon vanilla extract
1½ cups miniature marshmallows
Chocolate Coca-Cola Icing
Garnish: Toasted chopped pecans

1. Preheat oven to 350°.

2. Combine flour and sugar in large mixing bowl.

3. Combine butter, cocoa and cola in a medium saucepan over medium-high heat, stirring occasionally until mixture comes to a boil. Remove from heat; pour over flour mixture. Add buttermilk, baking soda, eggs and vanilla, whisking until blended. Stir in marshmallows. (Batter will be thin and marshmallows will float to the top.)

4. Pour batter into lightly greased and floured 13x9x2-inch pan. Bake 30 to 35 min. or until a pick inserted in center comes out clean. Remove from oven; cool 15 min. Spread Chocolate Coca-Cola Icing over warm cake. Garnish with toasted chopped pecans, if desired.

CHOCOLATE COCA-COLA ICING

½ cup butter
3 tablespoons cocoa
6 tablespoons cola soft drink
1 (16-oz.) package powdered sugar, sifted

Combine first three ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar.

Edna's Cornbread

Recipe from Faith Hill

Servings: 6-8

* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk

Directions:

Prep Time: 10 mins
Total Time: 55 mins

1. 1 Preheat oven to 500°

2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.

3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.

4. 4 Bake at 500° until it is deliciously golden brown.

Candy Box Caramels

I saw this in an email from BH&G and this is a must for the holiday season!

Ingredients

* 12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
* 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
* 48 short plastic or wooden skewers (optional)
* 1 14-ounce package vanilla caramels (about 48), unwrapped
* 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions

1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.

2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.

3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.

4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Nutrition Facts

* Calories 92,
* Total Fat (g) 4,
* Saturated Fat (g) 3

Marshmallow Truffles

Makes: about 40 truffles
Prep: 1 hr.
Chill: 1 hr.
Freeze: 20 min.
Stand: 15 min.

Ingredients

* 1 7-ounce jar marshmallow creme
* 1/3 cup butter, softened
* 1/4 teaspoon almond extract or vanilla*
* 1/4 teaspoon salt
* 3 cups powdered sugar
* Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
* Powdered sugar
* 8 ounces semisweet chocolate squares, chopped**
* 1 tablespoon shortening
* Finely chopped toasted nuts, toasted coconut, or candy sprinkles
* White baking chocolate, melted

Directions

1. Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.

2. Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.

3. Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.

4. Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.

*Test Kitchen Tip: If you prefer, omit the almond extract or vanilla and add 1 tablespoon desired flavored liqueur (such as raspberry or orange) to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.

**Test Kitchen Tip: You may use 8 ounces vanilla-flavor candy coating instead of (or in addition to) the semisweet chocolate. If using both, in separate small saucepans, combine the candy coating or semisweet chocolate with the shortening; melt, dip, and decorate truffles as directed. (You will have leftover melted candy coating and chocolate, but use 8 ounces of each so you get enough depth to dip truffles.) If desired, drizzle white-coated truffles with melted semisweet chocolate.

TO STORE:Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Chocolate-Covered Pretzel Rods

Ingredients

* 36 pretzel rods (1 package)
* 12 ounces semisweet chocolate bars
* 1- 1/2 cups assorted toppings: sprinkles, crushed cookies, toffee bits, or mini M&M's

Directions

1. Heat chopped semisweet chocolate bars in the microwave in 30-second increments until melted.

2. Ladle chocolate over 3/4 of each pretzel rod. Tap or scrape off excess chocolate, then roll pretzel in sprinkles, crushed cookies, toffee bits or mini M&Ms

3. Dry on a cooling rack until set.

Tiramisu Bread Pudding

I found this recipe at BHG and it looks like a good one.

Makes: 8 servings
Prep: 25 minutes
Bake: 30 minutes
Cool: 20 minutes

Ingredients
* 1-1/3 cups milk
* 1-1/4 cups whipping cream
* 2 Tbsp. instant coffee crystals
* 6 eggs, lightly beaten
* 2/3 cup granulated sugar
* 1/3 cup packed brown sugar
* 2 tsp. vanilla
* 8 cups torn white bread slices (about 12 slices)
* 1/3 cup powdered sugar
* 1 recipe Cream Cheese Topper (recipe below)

Directions

1. Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.

2. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.

3. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).

4. In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Makes 8 servings.

Cream Cheese Topper: In medium mixing bowl beat 3/4 cup whipping cream; 1 ounce cream cheese, softened; and 1 tablespoon powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.
Nutrition Facts

* Servings Per Recipe 8 servings
* Calories 522,
* Total Fat(g)29

Cinnamon Rolls

These cinnamon rolls are the best I have ever tasted!

INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt

FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened

FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt

Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.

Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.

Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Directions by hand:

Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.

Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.

If you love cream cheese frosting, I recommend doubling the frosting.

Mojito Sparkler

6 fresh mint leaves
1-1/2 to 2 jiggers (2 to 3 ounces) gold rum
1 teaspoon lime juice
2 teaspoons superfine sugar
Ice
Club soda

Directions
1. Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda. Makes 1 serving.

Nutrition Facts
Servings Per Recipe 1 serving Calories 161.2

Funnel Cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat.

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.