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Posts Tagged ‘Biscuit’

Count Down To Christmas-December 18th-Hanukkah is Coming

Posted in Amuse-bouche du jour, BY THE WAY, tagged , , , , , , , , on December 18, 2011| Leave a Comment »

Pączki III

Ponchik

I thought I’d post a Hanukkah recipe but it was really difficult to find one I dared to print.  After all, I know every family has their own version of Matzah Ball soup and Latkes.  I might try for a Brisket recipe but for today, I’m sticking with Raspberry Ponchik.  mouth-watering fried doughnuts filled with raspberry jelly. 

Polish ponchik are fried doughnuts stuffed with jelly; Eastern European Jews brought these with them as they moved to Israel. This quick and easy recipe allows anyone to celebrate Hanukkah with homemade jelly doughnuts.

Serves 5

Ingredients

1 (10 count) package of pre-made refrigerated biscuits
24 oz canola oil (for frying)
¼ cup raspberry jelly or jam (or feel free to use your favorite flavor)
¼ cup sugar
2 teaspoons cinnamon

Directions

  1. Separate biscuits and flatten them so diameter is about 4 inches.
  2. Place about a teaspoon of jelly or jam in the center of each biscuit. Bring the edges together to form a ball. Pinch it closed at the top to seal in the filling.
  3. When all 10 ponchik are ready, pour the oil in a saucepan and bring to 350 degrees F. While waiting for the oil to reach temperature, pour sugar and cinnamon onto a plate.
  4. When oil is ready, use a slotted spoon to lower ponchik into oil. Cook for about 2 minutes on each side, until the dough is cooked through and golden brown.
  5. Remove from oil with slotted spoon and place on plate with cinnamon sugar. Gently roll the ponchik to coat. Be careful, ponchik will be hot.

Recipe from Jewish Holidays Cookbook by Jill Bloomfield

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Count-Down to Christmas Dinner – Espresso Biscuits

Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday, tagged , , , , , , on December 14, 2010| Leave a Comment »

TASTY  TIDBITS  TUESDAY

I served this dessert at Christmas for several years.  Of course, the dessert table was laden with other choices, however, this is one of my favorites because it incorporates two of my favorite foods: chocolate and ice cream!  This year it may be resurrected.

ESPRESSO BISCUITS

1  1/2 cups all purpose flour

1/2 cup Dutch cocoa

1 TBS ground espresso beans

2 sticks unsalted butter (room temperature)

3/4 cup confectioner’s sugar

1 tsp pure vanilla extract

  • Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
  • Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee** ice cream.

    • Read more at Marthastewart.com: Espresso Biscuits – Martha Stewart Recipes

    I have also served these delicious (not too sweet) biscuits with Peppermint Ice Cream.

    chocolate cookie, espresso, christmas dinner dessert,coffee ice cream, peppermint ice cream

    Yum Yum Yummy!


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