Kettle Corn ala April Yorke

1/4 cup oil+ maybe 1 T more

       With the oil, you want enough to half cover all of the kernels, but not much extra. The oil detracts from the yummy salt/sugar combo.

2/3 cup popcorn
3/8-1/2 cup sugar
sea salt to taste

Turn on the heat.

Place oil and popcorn in a pan (that has a lid) or in the Presto Stirring Popper.  Using a rubber spatula that can taken the heat, stir the sugar with the oil and popcorn to make sure the sugar is dissolving.

Place the lid on the pan before the popping begin and then holding on the pot or popper with hot pads, and using your body as you used to do with a hula hoop, make circles with the pop on the heat so that the corn kernels keep moving.

Pop until done and immediately invert popcorn into a bowl.  Sprinkle with sea salt to taste.

edited April 1, 2023 by sweet April.

Salt one side right after you flip it into the bowl from the pan, while it’s hot Flip it into a huge bowl and salt the other side while it’s still warm.

Good immediately and 2 days later if it lasts that long.

Dawn's Funeral Potatoes that she calls Cheesy Potatoes

7 large russet potatoes
1/2+ cup onion, diced
1 cup sour cream
1 can cream of chix soup
salt and pepper to taste
1 stick butter
8 oz cheddar cheese/shredded
splash of milk 1/3-1/2 cup

more melted butter
cornflakes for topping

Wash potatoes and poke holes
Cook in microwave like you are making baked potatoes

Let them cool.
Peel potatoes with knife
Grate potatoes

Melt butter and add onion and cook slightly.
Add 1 cup sour cream and soup, salt and pepper as desired. Mix well

Add shredded cheese, add splash of milk
DO NOT MAKE IT GLOOPY, JUST CREAMY

Pour to potatoes into a large bowl or stock pan and pour the mixture over it and mix.

spray a 9x13 pan, put in the potato mixture. Cover and put in fridge.

Oven for 375 til bubbly.

Combine the last melted butter with the cornflakes and mix.  Place this over the potato mixture for the last 7-9 minutes.

Serve hot.

Double Tree Chocolate Chip cookies

When Dawn was 15, I flew to Utah to spend a couple of weeks with my good friend, Sophia.  We spent one night at the Double Tree in SLC and of course, enjoyed the cookies waiting for us on the pillows. This week I found the copy cat recipe.  Made them tonight for Christmas

Print

DoubleTree Hotel’s Chocolate Chip Cookies

★★★★★

 

4.8 from 6 reviews

In the beginning of the 90’s Doubletree Hotels needed a hook to get people come to their hotels and make them feel welcome. This is when their marketing executives came out with the idea of Doubletree Chocolate Chip Cookies and gifted everyone checking in with a warm and delicious cookie. If you have ever stayed in a Doubletree hotel, you know that it worked like magic.

This is the recipe for Doubletree Chocolate Chip Cookies.

• Author: Aysegul Sanford
• Prep Time: 20 min
• Cook Time: 17 min
• Total Time: 37 minutes
• Yield: 25-28
• Category: Sweets
• Method: Baking
• Cuisine: American

Ingredients

For the dry ingredients:

• 1/2 cup (2 ounces) old fashioned oats – grounded in food processor
• 2 1/4 (11.25 ounces) cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 1/4 teaspoon cinnamon

For the wet ingredients:

• 1 cup (2 sticks or 8 ounces) butter, at room temperature
• 3/4 cup (5.25 ounces) brown sugar, packed
• 3/4 cup (5.25 ounces) granulated sugar
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon lemon juice, freshly squeezed
• 2 eggs, at room temperature

For the cookies:

• 3 cups semi-sweet chocolate chips
• 1 1/2 cups walnuts, chopped

Instructions

1. Line a baking sheet with parchment paper.
2. Combine the ground oats, all purpose flour, baking soda, salt, and cinnamon in a bowl.
3. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars, in medium speed, until combined, 2-3 minutes. Add vanilla and lemon juice and mix for 30 seconds.
4. Add the eggs one by one and mix until smooth,45 seconds.
5. Decrease the speed to low and stir in the dry ingredients into the wet mixture in 3 batches. Before adding each batch, scrape down the bottom of the bowl to make sure that no lumps are remaining.
6. With the speed on low, add the chocolate chips and walnuts into the batter and mix until combined. ~You can also do this by hand.~
7. In order to make sure they are evenly distributed, give it a final hand stir.
8. Using a large ice cream scoop divide the dough into 25 portions and place them on the baking sheet lined with parchment paper. Place it in the fridge and let it rest overnight.
9. When you are ready to bake, place them on a baking sheet at least 2-inches apart from each other (6 cookies per sheet) and bake them in a 350-degree oven for exactly 17 minutes. *
10. Take it out of the oven. Let it sit on the baking sheet for 5 minutes, and then transfer them to a wire rack (to stop cooking).
11. If you want, you can place the unbaked cookies in a large ziplock bag and freeze them.
12. To bake frozen cookies, let them thaw for half an hour before baking. Continue with the same process to bake unfrozen cookies.

Notes

Note: If you want to bake all the cookies, you may have to do it in several baking sheets. I’d recommend doing it one at a time, but if you do several sheets at a time, please be aware that baking time will be longer.

MG's Free Potato Latkes

New Way Potato Latkes
Make these this way once and I promise you, you will never return to the traditional potato pancake recipe! Easier, faster, crisper - what more could you want?

5 or 6 medium to large red-skinned potatoes un-peeled (1 1/2 to 1 3/4 pounds)
1 small to medium onion, finely grated
4 eggs
1 tablespoon flour
1 teaspoon salt or to taste
1/4 teaspoon pepper or to taste

Vegetable oil for frying
The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.

Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry. (This is the most important part -you want the potatoe barely par-boiled so they are almost still raw but not quite. If you cook them too much you will end up frying mashed potato shreds)

Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce distinct shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best because it results in a mixture than is bulky but still has obvious potato shreds (which will be the crisp part later on)

In a large bowl, blend shredded potatoes, grated onion, eggs, flour, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels.

In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 F. or 375 F. (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in smal dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.

Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 F. until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

Tips: Kids seem to protest onions so for them, I tend to omit the onions and use 1 teaspoon onion powder in the the batter.

SMALLER is better. You want tender, little morsels with crisp edges.

TONGS are best for both picking up the batter and dropping it in the oil and taking the latkes out.

 print