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Monday, December 24, 2012

Merry Christmas!

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

Happy Holidays!

Saturday, December 22, 2012

Buttermilk Berry Fritters ala ~DKBB~

Buttermilk Berry Fritters ala ~DKBB~
(original recipe from

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.

Thursday, December 20, 2012

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!"