Merry Christmas!

This is a video of all the holiday decorations at the Butterfield casa this year...it's a little long, but worth it!

Happy Holidays!

Buttermilk Berry Fritters ala ~DKBB~

Buttermilk Berry Fritters ala ~DKBB~

(original recipe from www.tasteofhome.com)

1 cup flour

¼ cup sugar

1½ tsp. baking powder

¼ tsp. salt

1 egg, slightly beaten

½ cup buttermilk

2 Tbsp. butter, melted

½ tsp. vanilla

1 cup dried cranberries

Oil for deep-fat frying

Confectioners’ sugar

• Whisk together flour, sugar, baking powder, and salt.
• Combine egg, buttermilk, melted butter, and vanilla; add to dry ingredients just until moistened; fold in dried cranberries.
• In electric skillet or deep-fat fryer, heat oil to 375 degrees F; drop batter by tablespoonful, a few at a time, into hot oil.
• Fry until golden brown, about 1 to 2 minutes on each side.
• Drain on paper towel-covered baking racks
• Dust with confectioners’ sugar.

Yield about 1¼ dozen.

Eggnog Snickerdoodles ala ~DKBB~

Eggnog Skickerdoodles ala ~DKBB~

(based on a recipe from J.M. Hirsch)

3 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

½ tsp. salt

¾ c. (1½ sticks) butter

2 c. sugar, divided

¼ c. plain eggnog

1 Tbsp. spiced rum

1 tsp. vanilla

2 large eggs

2 tsp. ground cinnamon

½ tsp. ground nutmeg

• In a medium bowl, whisk together to flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl, use an electric mixer to cream the butter and 1½ c. of the sugar until light and fluffy.
• Reduce mixer speed to low and slowly drizzle in the eggnog, rum, and vanilla, mixing until completely incorporated.
• Add the eggs, then beat until well mixed.
• Add the dry ingredients and mix thoroughly (preferably with a spoon, rather than the mixer).
• Cover the bowl and refrigerate for at least 1 hour.
• When ready to bake, heat oven to 350 degrees F. Line baking sheets with parchment paper.
• In a small bowl, mix ½ c. sugar, the cinnamon, and the ground nutmeg.
• Working with about 1 Tbsp. of dough at a time, roll the dough between your hands to form balls (add a bit of flour if the dough remains too wet/sticky to roll).
• Roll each ball in the sugar mixture to coat evenly, then arrange them on the prepared cookie sheets, leaving 2 inches between the cookies on all sides.
• Bake 8 to 10 minutes, or until lightly golden but still soft at the center. Transfer to a rack to cool.

Makes 36 cookies.

I personally am not a huge snickerdoodle fan, but according to my husband, these cookies "totally rock!"