Whisked Roast Potatoes

This is another recipe I found on the internet.  These potatoes are a little more work but are awesome!

Whisked Roast Potatoes 

Ingredients:

• 3 T. vegetable oil, or enough to coat the bottom of your pan
• 2 tsp. kosher salt 
• 1 tsp. black pepper
• 1 bay leaf
• 2 lb. starchy potatoes, like Russet

Directions:

1. Preheat the oven to 400 degrees.
2. Coat the bottom of a deep, 12 by 8 inch roasting pan (preferable cast iron) (I used a 12 inch cast iron pan) with neutral oil, so the surface is lightly covered.  Season this oil with salt, pepper, and a bay leaf. Put the pan in the oven so the oil gets hot, and keep it there until the potatoes are ready to be added to it, 20-25 minutes, while you continue with the other steps.
3. Keep a bowl of water next to you.   Peel the potatoes, then cut them in half or quarters (each piece should be no bigger than a golf ball). Every time you peel and cut a potato, put it in the water so it does not oxidize. When finished, drain the peeled and cut potatoes in a colander.  Place the potatoes into a large pot, cover them with room-temperature water, add a few generous pinches of salt, set the heat to high, and wait for the water to come to a simmer.  (You'll see white foam come to the surface and the water will look like it's vibrating slightly; that's when you should reduce the heat.) Once the potatoes are simmering, reduce the burner to the lowest heat and set a timer for 10-12 minutes.  The potatoes are ready for the next step when a fork can pierce their outsides but their insides remain impenetrable.
4. Carefully drain the potatoes in a colander.  While the potatoes are warm, take a whisk and "stir" the potatoes so the outsides get scraggy.  The scraggier the better - be as aggressive as you need, giving individual pieces attention if they seem like they are smoother than the rest. (Troubleshooting tip:  If your potatoes don't seem to be responding, it's because they have not been blanched enough. Pour a kettle or saucepan of boiling water over them so that the potatoes heat up and are softer on the outsides.)
5. Remove the pan from the oven.  Discard the bay leaf.  Very carefully, piece by piece if needed, place the potatoes in the pan so that each piece touches the bottom.  You should hear a sizzle.  Turn the potatoes over so they are more fully coated in the hot oil.  Season the potatoes with salt and pepper again and add any other spices or aromatics, such as paprika, rosemary or za'atar.  Place the pan in the oven for 70 minutes, turning the potatoes after 40 minutes.  Check on the oven periodically-the potatoes are done when they are golden and crispy; if that's the case before 70 minutes have passed, take them out.
6. Enjoy!

Classic Nuts and Bolts Recipe (Chex Mix)

 My mom made this every year for Christmas.  It was great to snack on. And was a change from all the sweets at Christmas.

Nuts and Bolts (Chex Mix)

Ingredients:

• 2 cups of salted butter, melted
• 1 T. seasoning salt
• 3 T. Worcestershire Sauce
• 2-3 T. garlic powder
• 1 T. paprika
• 16 cups of mixed cereals, options are:  Wheat Chex, Rice Chex, Corn Chex, Crispex, Cheerios 
• 4 cups pretzel sticks
• 1 box of cheese stick crackers (or similar)
• 2 cups or more of mixed nuts

Directions:

1. Preheat oven to 250 degrees
2. In a large bowl or roaster combine the cereals, nuts, crackers and pretzels.  
3. In a saucepan melt the butter.  Mix in spices and Worcestershire sauce.  Pour over dry ingredients and stir gently to mix thoroughly. 
4. Bake at 250 degrees for 1 1/2 to 2 hours, stirring gently with a spoon every 25-30 minutes.
5. The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.

Linzer Cookies

 When I was in Europe in 2025 I bought a little set of linzer cookie cutters.  Of course I had to try them at Christmas and found this recipe online.  The cookies are also good as single cookies.

Linzer Cookies

Ingredients:

• 1 cup unsalted butter
• 1 cup powdered sugar, sifted
• 2 large egg yolks
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 vanilla bean, or 1 tsp. vanilla extract
• 2 T. freshly squeezed lemon juice
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 cup almond flour, spooned and leveled
• 1/2 cup apricot or strawberry jam
• powdered sugar for decoration, optional

Directions:

1. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes.  Add the sugar and mix to combine.  Stir in the egg yolks until combined.  Add the salt, cinnamon, vanilla and lemon juice and mix just until incorporated.  On low speed, stir in flour and almond flour just to combine.
2. Divide the dough in half and shape into 1 -inch thick discs.  Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days. 
3. Preheat the oven to 350 degrees and line 2 or 3 baking sheets with parchment paper.  Set aside.
4. On a lightly floured surface, roll out one dough disc at a time 1/4 inch thick.  Using a 2-inch cookie cutter of your choice, cut out cookies and place about 1-2 inches apart on the prepared baking sheets.  You should end up with about 64 cookies.
5. Bake one sheet at a time for 9-10 minutes until they look dry. Cool on the baking sheet for 5 minutes then transfer to a cooking rack to cool completely.
6. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top. Sprinkle with powdered sugar if you like.
7. Store in airtight container at RT for 1 week or freeze for up to 3 months.

Peanut Butter Cup Cookies

 A favorite cookie at our house at Christmas!

Peanut Butter Cup Cookies

Ingredients:

• 1/2 cup butter
• 1/2 cup creamy peanut butter 
• 1/2 cup brown sugar
• 1/2 cup white sugar 
• 1 egg
• 1 1/4 tsp. vanilla 
• 1 1/4 cup flour
• 3/4 tsp. baking soda 
• 1/2 tsp. salt
• 1 pkg peanut butter cups

Directions:

1. Preheat oven to 375 degrees
2. Beat first four ingredients.
3. Add egg and vanilla.  Mix well.
4. Mix dry ingredients and add.
5. Shape into 1 inch balls and place in uncreased mini muffin tin.
6. Bake 9-10 minutes. Remove from oven and press Peanut Butter cup in center of each cookie.
7. Let cool 5 minutes, then twist and lift to remove.

Makes about 40-44

Lemon Chiffon Pudding

 This is a recipe I got from one of my mom's friends.  It has always been a favorite of mine.  And now that we have a lemon tree I have lots of lemons to use.

Lemon Chiffon Pudding

Ingredients:

• 1 cup sugar
• 5 T. flour
• 2 T. softened butter
• pinch of salt
• 1/4 cup lemon juice
• grated lemon rind
• 3 eggs, separated
• 1 cup milk

Directions:

1. Preheat oven to 350 degrees.
2. Cream sugar, flour, butter and salt.
3. Add lemon juice, grated rind, beaten egg yolks and milk.
4. Beat egg whites to stiff peaks.  Fold into the creamed mixture.
5. Pour into a 7 X 11 inch pan.
6. Set pan into a pan of hot water.
7. Bake 45 minutes.