COOK NOOK

Martha Stewart’s Sufganiyot Recipe

By Ella Ettinger (Staff writer)


Sufganiyot, the best Israeli dessert I can think of. Just like donuts but with jelly inside, these deep-fried delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah.


Ingredients

2 tablespoons of active dry yeast

½ cups of warm water (100 degrees to 110 degrees)

¼ cup plus 1 tbsp. of sugar, plus more for rolling

2 1/2 cups all-purpose flour, plus more for dusting

2 large eggs

3 cups vegetable oil, plus more for a bowl

1 cup seedless raspberry jam


Directions

  1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

  2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

  3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

  4. In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on another side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

  5. In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on the other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Shrimp Ceviche Recipe

By Daniel Kangavari (Staff writer)


Ingredients

1 cup freshly squeezed lemon juice

1/4 cup freshly squeezed lime juice

2 medium tomatoes,

1/2 small red onion, finely chopped

1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)

1/2 cup chopped fresh cilantro leaves

1/2 teaspoon kosher salt


Directions

  1. Cut defrosted shrimp into small pieces, pour them into a bowl, cover fully with lemon and lime juice and salt, and let it sit in the refrigerator overnight to cook the raw shrimp.

  2. The next day, cut small uniform parts of Peeled English cucumbers and any medium red tomatoes not overripe and pour them in the shrimp

  3. Add one jalapeno with or without seeds to your liking and add finely chopped cilantro and red onion.

  4. Mix everything and enjoy with your choice of chips, avocado, and garlic.

Gingerbread House

by Daniel Kangavari


Icing Ingredients

2 Large Egg Whites

2 2/3 cups powdered sugar, divided


Gingerbread ingredients

6 cups all-purpose flour

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1/2 teaspoon ground cloves or allspice

1/2 teaspoon salt

3/4 cup butter, softened

1 1/2 cups packed light brown sugar

2 Large Eggs

1 cup dark molasses

1 tablespoon water


Directions

  1. Beat the butter, sugar, egg, and molasses until fluffy

  2. Whisk together the flour, cinnamon, baking powder, ginger, allspice, and salt.

  3. Combine the dry wet ingredients and knead the dough

  4. Divide the dough in half and let sit in the refrigerator for at least 2 hours and then at room temperature for 15 minutes

  5. Cut out patterns with stiff paper or cardboard here is a link for Template

  6. Cut out shapes and bake them at 350 F

  7. making the icing Whisk the egg whites and 1 1/3 cups of the powdered sugar in a double boiler until it reaches 160 F

  8. Let the icing cool down before connecting the shapes and decorating with candy


The best candy for decorating your gingerbread house is:

  • Gumdrops

  • Round peppermint candies

  • Candy canes

  • M&Ms

  • Hershey's Kisses

  • marshmallows

  • Red licorice

  • Sprinkles

  • Shredded coconut for snow

Yummy Christmas Recipes

Credits: Christmas Recipes

By Isabella Monroe (Staff writer)


When Christmas rolls around we always love to bake treats with our family. If you are unsure or want some recipe ideas, this is the article for you.


Peppermint Bark

This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate or dark chocolate can be used. It may sound unpleasant but it is better than you would think.


Nutrition facts:190 calories; protein 1.5g; carbohydrates 30.3g; fat 7.7g; cholesterol 2.4mg; sodium 17.2mg.


Ingredients

8 ounces high-quality semisweet chocolate, broken into pieces

2 teaspoons canola oil, divided

½ teaspoon peppermint extract, divided

8 ounces high-quality white chocolate, broken into pieces

25 peppermint candies, crushed


Directions

  1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.

  2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.


  1. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.

  2. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.

  3. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.


Butter Rich Spritz Butter Cookies

This is a fun cookie recipe to make with your family and friends.


Ingredients

2 ½ cups all-purpose flour

½ teaspoon salt

1 cup butter, softened

1 ¼ cups confectioners' sugar

2 egg yolks

½ teaspoon almond extract

1 teaspoon vanilla extract


Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.

  2. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract, and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.

  3. Bake for 6 to 8 minutes in the preheated oven.

Eggnog Cookies

by Chloe Gonzalez


2 cups (283g) all-purpose flour (scoop and level to measure*)

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg, plus more for topping

1/2 tsp ground cinnamon

3/4 cup (170g) unsalted butter, at room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light-brown sugar

2 large egg yolks

1 tsp vanilla extract

1/2 tsp rum extract

1/2 cup eggnog (not low fat)


Frosting

1/2 cup (113g) butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)

3 - 5 Tbsp eggnog

1/2 tsp rum extract

3 cups (360g) powdered sugar


Directions

  1. Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy.

  3. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

  4. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.

  5. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.


For the Eggnog Frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.

  2. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar.

  3. Add additional eggnog to reach desired consistency.


Notes

  • Cookies previously listed 2 1/4 cups flour (spooned and leveled method) when using the easier scoop and level method this is only 2 cups to equal the same amount. If you'd like cookies to be a little thicker you can add 2 extra tablespoons of flour.


Credit:

https://www.cookingclassy.com/melt-mouth-eggnog-cookies/

Buche de Noel

Buche de Noel is the French name for a flourless Christmas cake shaped like a log which is then rolled in chocolate whipped cream.


Ingredients

2 cups heavy cream

½ cup confectioners' sugar

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

6 egg yolks

½ cup white sugar

⅓ cup unsweetened cocoa powder

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

6 egg whites

¼ cup white sugar

confectioners' sugar for dusting


Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

  2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In a large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

  3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

  4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.


Whatever recipe you decide to make will be a good one. Whether if it is with your family, your friends, or by yourself.


Homemade Eggnog

Have you ever wanted to know how to make eggnog or how it is made? Well here are the ingredients.


Ingredients

4 cups milk

5 whole cloves

½ teaspoon vanilla extract

1 teaspoon ground cinnamon

12 egg yolks

1 ½ cups sugar

2 ½ cups light rum

4 cups light cream

2 teaspoons vanilla extract

½ teaspoon ground nutmeg


Directions

  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over the lowest setting for 5 minutes. Slowly bring the milk mixture to a boil.

  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk the hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow the mixture to boil. Strain to remove cloves, and let cool for about 1 hour.

  3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.


Sugar cookies

By Ella Ettlinger (Staff writer)


Sugar cookies are the most basic cookies yet so good. The crunchy edges and soft inside seem so festive like a Christmas cookie.


Ingredients

3 cups of all-purpose flour

1 teaspoon baking soda

¼ teaspoon sat

1 ¾ cups sugar

¾ cup firmly packed light brown sugar

I cup (2 sticks) Vermont creamery sea salt cultured better -82% butterfat softened

1 teaspoon pure vanilla extract

2 large eggs


Directions

  1. Heat oven to 350 F. Line baking sheets with parchment paper; set aside

  2. Combine flour, baking soda, and salt in a bowl set aside.

  3. In a large bowl, beat butter, sugar, and brown sugar until well combined. Add vanilla and eggs, one at a time, beating well after each addition. Gradually add flour mixture beating on low and scraping side occasionally, just until combined.

  4. shape dough into 1-inch balls; roll in sanding sugar. Place onto prepared baking sheets. Bake for 10-12 minutes or until the edges begin to brown.


Credit: https://www.vermontcreamery.com

The Perfect Hot Cocoa

By Danielle Gilad


Finding the perfect hot chocolate recipe can be challenging, and since it's finally cold out, a comforting cup of hot cocoa is the perfect way to begin your winter.


Ingredients

1½ tablespoons cocoa powder

½ teaspoon of sugar

1 ⅓ cups of milk

¼ teaspoon of vanilla extract.


Optional toppings are 1 scoop of chocolate and or vanilla ice cream, whipped cream, marshmallows, and chocolate syrup.


Directions

  1. Begin by combining 1 1/2 tablespoons of cocoa powder and 1/2 teaspoon sugar in a mixing bowl or cup.

  2. Mix until both ingredients are evenly distributed.

  3. Pour 1 cup of milk and the mixture of cocoa powder and sugar into a small pot. Stir until the powders have been melted into the milk.

  4. Pour in the remaining milk and 1/4 teaspoon vanilla extract.

  5. Mix all of the ingredients until everything is spread evenly. It’s optional but recommended to drizzle chocolate syrup around your mug before pouring the hot chocolate in. Then add any toppings you desire, and voila, you have the perfect cup of hot chocolate.