Tuesday, January 31, 2012

Berry Springs Fresh Baked Almond Bars


Almond Bars


Ingredientsalmond bars



  • 4 eggs

  • 2 cups sugar

  • 1 cup butter (no substitutes), melted

  • 2 cups all-purpose flour

  • 2 1/2 teaspoons almond extract

  • confectioners' sugar




Directions



  1. In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; mix well. spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.


Monday, January 30, 2012

Smoky Mountain Gymnastics Vacation Classic

Feb. 24-26, 2012 

Smoky Mountain Gymnastics Vacation Classic  - Gymnastics competition at the Sevierville Events Center. gymnastics

Winter Heritage Festival in the Smokies

Winter Heritage Festival in the Smokies

Feb 2-5

A celebration of the human history, natural beauty, and cultural traditions of Townsend, Cades Cove, and Great Smoky Mountains National Park.  A variety of presentations, storytelling, music, walks, exhibits, and tours—at the Visitors Center, Great Smoky Mountains Heritage Center, Great Smoky Mountains National Park, Tremont, and other businesses and organizations around Townsend.  Printable Schedule.  www.smokymountains.org/winter-heritage.htmlbear

Saturday, January 28, 2012

Sevierville Free Boat Show at Bass Pro

Feb. 18-19, 2012 bass pro shop

Free Boat Show at Bass Pro  - From noon to 4pm at the Bass Pro in Sevierville, TN. Pro angler Ott DeFoe will be here at noon both days for Insider Tips from the Pros. Ott is the 2011 Bassmaster Elite Series Rookie of the Year and All-Star Champion. There will also be seminars held over local fishing tips, using the latest electronics, towing your boat and organizing your boat to fish. As well as family activities like kids casting games.

Friday, January 27, 2012

Quick and Easy Peanut Butter Fudge


Quick and Easy Peanut Butter Fudgepb fudge


Ingredients



  • 3/4 cup margarine

  • 1 cup peanut butter

  • 3 2/3 cups confectioners' sugar




Directions



  1. Lightly grease a 9x9 inch baking dish.

  2. In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares.


Thursday, January 26, 2012

Berry Springs Lodge: Attention All Chocoholics

Attention all Chocoholics!choc cake

From now through March 31st 2012 stay 2 or more nights and get $60.00 off your nightly stay.

The bonus is we treat you to delightfully delicious Chocolates from the morning breakfast to the evening dessert!  You won't want to miss out on this deal!

Wednesday, January 25, 2012

Chocolate Covered Cherry Cobbler

Preheat Oven to 350

spray a 9x13 pan with cooking spraychoc covered cherry cobbler

2 cans cherry pie filling

1/2 cup of cranberry juice

1 box of white cake mix

1 cup of chocolate chips

1 stick of butter

1/2 cup of milk chocolate sause or melted chocolate for topping

Pour both cans of cherry pie filling in prepared pan

Pour cranberry juice over cherries

sprinkle chocolate chips all over top of cherries

Pour dry cake mix over mixture and gently press all over

Cut stick of butter into peices and top entire cake mix it will melt and cover cake mix and moisten it

bake for 1 hour or until golen brown and bubbling

Let cool completely and top with chocolate sause or melted chocolate and enjoy!

Tuesday, January 24, 2012

Berry Springs Lodge Special for 2012 Great Deals Await you!

Lodge Specials 2012



 

Jan. 2-February & March-Chocolate Lovers Winter warm up

 2 or more nights get $60.00 off your stay nightly and delight in chocolate indulgence daily! A chocolate lover’s dream vacation!

April & May -Hibernation Special

Winter has passed so come out of hibernation with the bears!

 Bring a small teddy bear of your choice and get $40.00 off nightly.  

The Bears will be donated to our local Police department to be given out to children when they are involved in accidents or domestic issues.

June & July –Summer Extended Stay

The more nights you stay the less you pay $20-$70 off per night

August & Sept. - DVD Special

$40 off per night

Bring one DVD for our guest Library

Oct. & Nov. - Can Food Drive

Bring 2 non perishable can food items per person and receive

$20.00 off your stay per night during October and $40.00 off your stay during November

Food will be donated to Smoky Mountain Food Ministries to help families in need for the holidays

Dec. 1- 23 -Christmas Toys for Children $60 off per night

Bring a new unwrapped toy to be given to Toys for Children for Christmas

Dec. 26-Jan. 1 –Christmas DVD Special $20 off per night bring one Christmas DVD for the guest Library

Monday, January 23, 2012

Black Eyed Peas Stew


New Years Day Black Eyed Peas Stew


Eat the traditional Black Eyed Peas believed to bring you good luck all year long!

Ingredients



  • 1 pound dry black-eyed peasblack eyed peas soup

  • 2 cups chopped cooked ham

  • salt and pepper to taste

  • 1 pinch garlic powder

  • 2 onions, diced

  • 1 (14.5 ounce) can whole tomatoes




Directions



  1. Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender


Sunday, January 22, 2012

Great Smoky Mountains Winter Heritage Festival in the Smokies








 



Feb 2-5


Winter Heritage Festival in the Smokies -


 A celebration of the human history, natural beauty, and cultural traditions of Townsend, Cades Cove, and Great Smoky Mountains National Park.  A variety of presentations, storytelling, music, walks, exhibits, and tours—at the Visitors Center, Great Smoky Mountains Heritage Center, Great Smoky Mountains National Park, Tremont, and other businesses and organizations around Townsend.  See www.smokymountains.org/winter-heritage.html


heritage day


Saturday, January 21, 2012

Cheddar Omelet Roll

omlete rollsCheddar Omelet Roll
Makes 12 servings.

Grease bottom and sides of 15"x10"x1" cookie sheet pan. 
Cut parchment paper to fit bottom of pan. 
Grease paper and place in pan. Set aside.

4 ounces softened cream cheese
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
1 cup shredded cheddar sheese


Beat cream cheese, milk, flour and slat in bowl until smooth.  Add eggs and beat until well blended.  Pour into prepared pan.
Bake in 375 degree oven for 20 minutes until eggs are puffed and set.  Remove from oven and immediately spread with mustard and sprinkle with cheddar cheese.  While still warm roll up from short side peeling parchment paper away while rolling.  Wrap rolled omelet in parchment paper and cool in refrigerator for 4 hours or overnight.  To serve cut chilled roll into 1-inch slices and place on greased cookie sheet.  Warm in 300 degree oven for 20 minutes.  Last few minutes in oven sprinkle with small amount of shredded cheddar cheese.

Friday, January 20, 2012

Sevierville Smoky Mountain Home Show

Feb. 3-5, 2012     homeshow

Smoky Mountain Home Show  

- Sevierville Events Center. Open to the public. For more information call Sandy Smith at (865) 453-4712 or go to www.SmokyMountainHomeShow.com.

 

Thursday, January 19, 2012

Caramel Apple French Toast

Caramel Apple French Toast
Makes 6 servings. Grease generously 9"x13" glass pan.

1 cup brown sugar

3 Tablespoons white Karo syrup carmel apple french toast
6 Tablespoons butter
(½ cup whole pecans)
Combine sugar, syrup, butter and boil in pan for one minute.
Pour and spread over bottom of greased 9x13 pan. (Sprinkle with pecans.)

3 Delicious apples, peeled, cored, and sliced

1/3 cup water
½ teaspoon cinnamon
3 Tablespoons white sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
Combine apples, water, cinnamon, sugar, lemon juice and cook,
stirring constantly, in pan over medium heat just until apples begin to soften.
Add corn starch and continue to stir until thickened.
Remove from heat.

12 slices Texas Toast or 1-inch thick cut french bread

12 ounces cream cheese
Thickly spread cream cheese over 6 slices of bread and place in single layer
to cover caramel mixture in 9x13 pan (cream cheese side up).
Distribute apple mixture over bread/cream cheese layer.
Cover with remaining 6 slices of bread.

6 eggs

1 cup milk
1 cup whipping cream or half n’ half cream
1 Tablespoon vanilla extract
2 teaspoons cinnamon
(or 1 teaspoon cinnamon + ½ teaspoon nutmeg)
Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in 9x13 pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake in 350 degree oven 60 minutes until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.

Wednesday, January 18, 2012

Rose Glen Literary Festival at Walter State Community College

February 25th Rose Glen Literary Festival 

 - Lectures and book signings from Sevier County authors and those who have written books about Sevier County during the day-long event held at Walters State Community College. (865) 453-6411 book signing

Monday, January 16, 2012

Grandmas Peach French Toast


Grandmas Peach French Toastpeach french toast


Ingredients



  • 1 cup packed brown sugar

  • 1/2 cup butter

  • 2 tablespoons water

  • 1 (29 ounce) can sliced peaches, drained

  • 12 (3/4 inch thick) slices day-old French bread

  • 5 eggs

  • 1 tablespoon vanilla extract

  • 1 pinch ground cinnamon, or to taste




Directions



  1. In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.

  2. Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.

  3. Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).

  4. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.


Sunday, January 15, 2012

Gatlinburg Gymnastics Winter Blast

Gatlinburg Gymnastics Winter Blastgatlinburg gymnastic
This annual gymnastics meet hosts on average 1,200 in attendance. The meet is comprised of Men's Levels 4-10, Women's Levels 1-10 & Prep Op 1, 2, & 3. Featuring all new AAI Elite Equipment and Janssen-Fritsen Equipment, used in the 2008 Olympics.
Date: Feb 11, 2012 - Feb 13, 2012
Open to Public

Saturday, January 14, 2012

Asparagus Chicken Crepe


Asparagus Chicken Crepe


IngredientsAsparagua Chicken crepe



  • 2 eggs

  • 3/4 cup milk

  • 1/2 cup all-purpose flour

  • 3/4 teaspoon sugar

  • 1/2 cup condensed cream of chicken soup, undiluted

  • 1 teaspoon Worcestershire sauce

  • 1 dash ground nutmeg

  • 1 cup chopped cooked chicken

  • 1 cup cut fresh or frozen asparagus, thawed

  • 1/3 cup chopped fully cooked ham

  • 1/2 cup grated Parmesan cheese, divided

  • 1/2 cup heavy whipping cream, whipped

  • 1/3 cup mayonnaise




Directions



  1. For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.

  3. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.

  4. Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.


Thursday, January 12, 2012

Easy Fruit Salad


Ingredientsfruit salad



  • 1 pint strawberries - cleaned, hulled and sliced

  • 1 pound seedless grapes, halved

  • 3 kiwis, peeled and sliced

  • 3 bananas, sliced

  • 1 (21 ounce) can peach pie filling




Directions



  1. In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.


Wednesday, January 11, 2012

Gift Certificate Specials

" Christmas Gift Certificate Special"


 lodge room


Purchase a "TWO" night Weekday (Sun -Thurs) Gift Certificate to be used March 1st, 2012 to September 31st, 2013 and save up to $180 off the regular rate..


Regular Rate: Special:


Standard Room: $395.00 $250.00 Includes Tax


Fireplace Room: $440.00 $300.00 Includes Tax


Hot Tub Room: $485.00 $325.00 Includes Tax


Deluxe Suite: $530.00 $350.00 Includes Tax


Not valid with any other specials, offers, weekends, October or holidays.

Tuesday, January 10, 2012

How to make Homemade Cinnamon Rolls

 How to make Homemade Cinnamon Rollscinnamon rolls

1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.
2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.

3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)

4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly across the whole sheet of dough. Other spices, such as nutmeg and cardamom, also work well. Adding a pinch of ground cloves to the cinnamon-sugar mixture enhances the cinnamon flavor. Leave the 1-inch border free of sugar.

5. Add any other fillings desired--raisins, nuts, shredded coconut, orange zest--taking care to distribute them evenly.

6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.

7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.

8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss to cut the dough into even-sized pieces. You might want to discard the very ends of the roll since they often contain little filling.

9. Place the cut rolls on a greased or parchment-lined pan or cookie sheet. (For sticky buns, prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.) For pull-apart rolls, use a baking pan and arrange the rolls about an inch apart. To make individual rolls, space them two to three inches apart on a cookie sheet. Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed. (The dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room temperature. Proof and bake as directed.)

10. When the rolls have doubled in size, bake them in the preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.

11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.

12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading consistency.

Monday, January 9, 2012

Berry Springs Lodge Specials


January/February/March Winter Chocoholic Fest choc cake


We would like to tempt you with luscious chocolate desserts and an amazing winter discounts! If you like chocolate and saving money you need to come stay with us in January, February or March. Every night we will put out a decadent chocolate dessert and in the morning a chocolate surprise added to breakfast. Don’t forget chocolate turndown service, and if that is not enough to temp you with $60 off a night. That means queen rooms for $115 per night up to suites for $175 per night.



January 12th to March 31st, 2011 Save $60 per night


With Special discount get Queen Room $115, King Fireplace $135, Hot Tub Room $155, Suite $175


 (Two night minimum stay and not valid with any other special)



Sunday, January 8, 2012

Tomato Basil Quiche


Tomato and Basil Quichequiche


Ingredients



  • 1 tablespoon olive oil

  • 1 onion, sliced

  • 2 tomatoes, peeled and sliced

  • 2 tablespoons all-purpose flour

  • 2 teaspoons dried basil

  • 3 eggs, beaten

  • 1/2 cup milk

  • salt and pepper to taste

  • 1 (9 inch) unbaked deep dish pie crust

  • 1 1/2 cups shredded Colby-Monterey Jack cheese, divided




Directions



  1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.

  2. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.

  3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.

  4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.


Saturday, January 7, 2012

12th Annual Saddle Up!



From: Feb. 23, 2012 To: Feb. 26, 2012

Location: Various Locales

Description:Come enjoy the award-winning festival that includes entertainment presented the cowboy way, with concerts by western musicians and cowboy poets. Saddle Up! performers include Cowboy Celtic, Saddle Cats, Stephanie Davis, Kent Rollins, RW Hampton, Chuck Pyle, Ray Doyle and Andy Nelson.
Phone: 1-800-251-9100

Schedule 


 










Wednesday February 22



  • 10AM-Noon: Dutch Oven Cornbread Sampling

  • Kent Rollins

  • Old Mill Square

  • Free


Thursday February 23 



  • 6PM: Intimate Evening Concerts

  • R.W. Hampton: Partridge & Pear: $50

  • Stephanie Davis: Mama’s Farmhouse: $40


Friday February 24 


10AM: “Stories & Strings” : Smoky Mountain Guitar Shop 



  • Bobby Black

  • Richard Chon

  • Stephanie Davis

  • Ray Doyle

  • T. Scot Wilburn

  • David Wilkie

  • Keri Lynn Zwicker


“Stories & Strings”: $15 includes Chuckwagon sampling 

   

3PM: Concert: Tennessee Shindig Theatre: $15 

  • Andy Nelson

  • Ray Doyle

  • Cowboy Celtic

  • Chuck Pyle

  • Saddle Cats


7PM: Concert: Tennessee Shindig Theatre: $15 

  • Andy Nelson

  • Cal Farley Youth Performer

  • Kent Rollins

  • Saddle Cats

  • R.W. Hampton

  • Stephanie Davis


 
 

Saturday February 25



  • 9AM-2PM: Buckaroo Round Up!: Clabough’s Campground:

  • FREE: Mechanical bull rides and other activities for the whole family

  • Tickets for Chuckwagon Cookoff lunch: $10


10:30AM: Entertainment Food Tent: FREE 

  • Andy Nelson

  • Cal Farley Youth Performer

  • Ray Doyle

  • Chuck Pyle


Open mic for cowboy poets

 6PM: Concert Tennessee Shindig Theatre: $15 

  • Andy Nelson

  • Chuck Pyle

  • Stephanie Davis

  • Cowboy Celtic

  • R.W. Hampton


8:30PM: Cowboy Dance: Spirit of the Smokies Condo Lodge Ballroom: Featuring Stephanie Davis and the Roadrunners and special guests: $5 

Sunday February 26 


8:30AM: Chuckwagon Breakfast at Stages West: $5 

10AM: Cowboy Church at Stages West 

  • R.W. Hampton

  • Andy Nelson

  • Cal Farley’s Performer

  • And others


 



Friday, January 6, 2012

German Potato Pancakes


German Potato Pancakes


Ingredientspotato pancake



  • 2 eggs

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 6 medium potatoes, peeled and shredded

  • 1/2 cup finely chopped onion

  • 1/4 cup vegetable oil




Directions



  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.


Thursday, January 5, 2012

Presidents’ Day Sidewalk Sale Pigeon River Crossing

Presidents’ Day Sidewalk Sale

From: Feb. 17, 2012 To: Feb. 20, 2012

Location: Pigeon River Crossings

Description: 

Phone: 865-453-7316

Wednesday, January 4, 2012

Berry Springs Sausage Casserole


Sausage Casserole


Ingredientssausage casserole



  • 1 pound sage flavored breakfast sausage

  • 3 cups shredded potatoes, drained and pressed

  • 1/4 cup butter, melted

  • 12 ounces mild Cheddar cheese, shredded

  • 1/2 cup onion, shredded

  • 1 (16 ounce) container small curd cottage cheese

  • 6 jumbo eggs




Directions



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.

  2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

  3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

  4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

  5. This casserole is good for breakfast , lunch or dinner!


Tuesday, January 3, 2012

Smoky Mountain Gospel Jubilee Country Tonight Theatre

Smoky Mountain Gospel Jubilee

From: Feb. 9, 2012 To: Feb. 10, 2012

Location: Country Tonite Theatre

Description: country tonight

Phone: 1-800-792-4308

Berry Springs New Year's Cookies


Happy New Years!


New Year's Cookies


Ingredientsnew years cookies



  • 5 1/2 cups all-purpose flour

  • 1 1/2 teaspoons white sugar

  • 1 1/2 teaspoons salt

  • 1 pinch ground nutmeg

  • 1 (.25 ounce) envelope active dry yeast

  • 1/4 cup warm water

  • 1 1/2 cups warm milk

  • 3 egg, lightly beaten

  • 1 1/2 cups raisins

  • 1 quart oil for frying

  •  

  • 1 teaspoon melted butter

  • 1 teaspoon warm water

  • 1 cup confectioners' sugar

  • 3/4 teaspoon cornstarch

  • 1 teaspoon heavy cream

  • 1/4 teaspoon vanilla extract




Directions



  1. In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours.

  2. Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).

  3. To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla.

  4. Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.


Monday, January 2, 2012