Sarrah P’s Pumpkin Bars

Talbot Family Donuts

Volga German Potato Donuts

1/2 c Butter, melted

3 c Milk, warmed to 120-130 degrees F

1/2 c Sugar

1 tsp Vanilla Extract

2 Eggs

4 tsp Yeast (follow yeast directions)

6 c Flour (ish)

3/4 c Potato Flakes

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Salt

Makes about 3 dozen?

Combine wet ingredients, add half the flour and the dry ingredients and mix. Allow it to rest for 10 min. Then add flour a bit at a time until it forms a dough. Will be a bit on the sticky side. Might need to add more than 6 c, that is just a starting point. Knead it a bit, then cover and let it rise until doubled.

Roll it out on floured surface to about 1/2” thick, as even as you can. Cut out donut shapes with a round cookie cutter or a cup and something smaller, or whatever you can find. You can make donut holes or just combine the holes with the scrap dough and roll out more donuts.

Let the donuts rise for 15-60 min while you are prepping the oil. You can fry in whatever, but I’ve found vegetable shortening to get the best texture. Fill a skillet with enough oil that they can float without touching the bottom and heat to 325-350 degrees. I use a digital thermometer to try and keep it close to that. Place the donuts in the oil carefully. Wait til the bottom side is golden brown then flip it over and cook the other side. I use the back of a wooden spoon to flip them.

Pull them out and onto paper towels. Immediately coat in granulated sugar, then let them cool for a couple min. You can try glaze or frosting or filling or anything. But the sugar is the easiest and that’s how they were done by my grandma. I’ll add a little cinnamon sometimes.

Brian Talbot says: Recipe is from my GG grandmother Metzler who was Volga German (Germans who moved to Russia during Catherine the Great’s rule) and immigrated to the US during the communist revolution post WWI.

Kelsie’s Fruit Dip

 Yummy Fruit Dip

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

• 1 pkg cream cheese
• 1 medium jar mellow cream
• 1 md/lg tub cool whip
• 1 instant pudding mix (lemon is best or cheesecake)
• 1 cup milk

Directions:

Cream together cheese and mellow cream. mix in pudding and then milk. Fold in cool whip.

Carrot Cake Pancakes

A friend of mine recommended following Diane Morrisey on Instagram when I saw her making these pancakes for her family. They are amazing! I think you will all love them!

Carrot Cake Pancakes
2 cups flour (she does one cup all purpose and one cup whole wheat)
1/4 cup wheat germ (optional)
3 Tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs
2 cups buttermilk (just add 1 tsp lemon juice per cup of milk and let it sit for a bit)
1 teaspoon vanilla
2 cups shredded carrots
1/2 cup chopped walnuts (optional)

Mix dry ingredients together, then stir in wet ingredients, including carrots. Don't overmix. Let sit for 10 minutes, then cook on skillet.

Cream Cheese Syrup
4 oz. cream cheese
4 Tablespoons powdered sugar
5 Tablespoons milk
1 Tablespoon maple syrup

Best cream cheese until smooth. Add in other ingredients. Add more milk if you want it thinner.

Becky's Strawberry Pecan Pretzel Salad

This is one of my all-time favorite things that I will always associate with Becky! Kaela and I are usually trying to find the balance between eating the whole bowl and feeling sick!

1 cup crushed pretzels
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup melted butter
3 cups diced strawberries
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
3 cups whipped cream
Mix together pretzels, pecans, brown sugar, and butter. Bake at 400 degrees for 7 minutes on a parchment paper lined cookie sheet. Cool and crumble.
Combine cream cheese, sugar, and vanilla. Fold in whipped cream. Before serving, stir all ingredients together.

Submitted by: Gina

Becky's Honey Corn Bread

Becky made this corn bread when we went up to visit and it is SO good! Figured I'd just post the recipe for her. ;)

1 cup cornmeal
3 cups flour
1 cup sugar
2 Tbsp. baking powder
1 tsp. salt
2/3 cup oil
1/3 cup melted butter
2 Tbsp. honey
4 eggs, beaten
2 1/2 cups whole milk

Stir cornmeal, flour, sugar, baking powder, and salt together. Add in the rest. Don't over-mix. Pout into greased 9 x 13 pan. Bake 45 minutes in a 350 degree oven.

Submitted by: Gina

Val's Sugar Cookies and Icing

For cookies:
2 cups white sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover and chill dough for at least an hour (or overnight). Preheat oven to 400 degrees. Roll out and cut into shapes. Bake 6-8 minutes on ungreased cookie sheet.

For icing:
2 lbs. powdered sugar
1 package (8oz) cream cheese
3/4 cup light corn syrup
Beat together and ice cookies.

Submitted by: Gina