Peppermint Patties

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Peppermint Patties
 
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Recipe type: Candy
Ingredients
  • 14 ounces sweetened condensed milk
  • 1 tablespoon peppermint extract
  • 6 cups powdered sugar
  • 24 -32 ounces semi-sweet chocolate chips
  • 4 -6 tablespoons shortening
Instructions
  1. Combine the sweetened condensed milk and peppermint extract.
  2. Slowly add the powdered sugar and beat until it forms a dough.
  3. Knead on a surface sprinkled with more sugar until dough is stiff.
  4. Add more sugar while kneading if the dough is sticky.
  5. Roll ¼ inch thick.
  6. Cut into approximately 1¼ to 1½ inch circles. If they are much bigger than that they fall apart when you dip them.
  7. Place the patties on parchment paper covered baking sheet and put into freezer for several hours.
  8. Melt chocolate and shortening in a double boiler and keep warm while dipping.
  9. Using a fork dip the patties in the chocolate to coat completely.
  10. Place on a wax paper covered pan and put in the refrigerator to harden the chocolate shell.

 

Wacky Cake from the Great Depression

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Wacky Cake from the Great Depression
 
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Another one from B. Dylan Hollis (@bdylanhollis) on TikTok. This time a chocolate cake with no eggs or milk - so technically a vegan chocolate cake.
Author:
Recipe type: Dessert
Ingredients
  • 1?½ cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cider vinegar
  • 6 tablespoons vegetable oil
  • 1 cup water
  • Frosting:
  • 1 cup powdered sugar
  • 2 tbs cocoa powder
  • Water
Instructions
  1. Preheat oven to 350 F(175 C)
  2. Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan.
  3. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well.
  4. Pour water over all, and stir well with fork.
  5. Bake at 350 F (175 C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.
  6. Allow to cool completely in the pan
  7. Frosting:
  8. Combine Sugar and cocoa in a mixing bowl
  9. Slowly add water until thick

 

Original Video: Wacky Cake from the Great Depression

Depression Era Potato Candy

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Depression Era Potato Candy
 
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Potato Candy actually originated in the South during the Great Depression; making this tasty treat was a great way to create a delicious confection out of the few ingredients that were available during those trying times.
Author:
Recipe type: Dessert
Serves: 3 Dozen
Ingredients
  • ⅓ cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 6 to 7 cups powdered sugar
  • Parchment paper
  • ⅓ cup creamy peanut butter
Instructions
  1. Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes.
  2. Beat in 6 cups powdered sugar, 1 cup at a time.
  3. Add up to 1 cup powdered sugar, 1 Tbsp. at a time until it forms a dough.
  4. Gather dough into a ball; dust with powdered sugar.
  5. Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle.
  6. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle.
  7. Invert rectangle; discard parchment paper on top.
  8. Spread peanut butter over dough.
  9. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide.
  10. Wrap in parchment paper, and freeze 1 hour.
  11. Cut into ¼ inch-thick slices, and serve.
  12. Refrigerate sliced candy in an airtight container up to 1 week.

 

Eggnog from 1895

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Eggnog from 1895
 
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Eggnog recipe from B. Dylan Hollis TikTok channel. Taken from an 1895 cookbook
Author:
Recipe type: Drinks
Cuisine: Holiday
Ingredients
  • 5 Eggs
  • 1 Cup Sugar
  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 4 Cloves
  • 1 Tbs Cinnamon
Instructions
  1. Add 5 egg yolks (save the whites for later) to a mixing bowl
  2. Mix in 1 cup sugar until smooth
  3. Add milk and heavy cream to a cauldron (or sauce pan if you don't have a cauldron) stir in 4 whole cloves and cinnamon.
  4. Scald the milk then use about half the milk mixture to temper the eggs.
  5. Add the eggs back into the rest of the milk mixture and heat over low heat until thick.
  6. Strain the mixture to remove the cloves and allow to cool slightly.
  7. Whip 5 egg whites to stiff peaks with nutmeg and vanilla to taste
  8. Stir the egg white mixture into the egg and milk mixture.
  9. You can return to heat if you're not comfortable with uncooked egg whites.
  10. Refrigerate until ready to use.
  11. Top with more nutmeg and add rum if desired.

 

Checkout the original video here: B Dylan Hollis – 1895 Eggnog Recipe

Betty Crocker Banana Bread

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Betty Crocker Banana Bread
 
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This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that’s ever been printed, and it's no surprise! It’s a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Author:
Recipe type: Snack
Cuisine: Bread
Serves: 24 servings
Ingredients
  • 1¼ cups sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ cups mashed very ripe bananas (3 to 4 medium)
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 2½ cups Gold Medalâ„¢ All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped nuts, if desired
Instructions
  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8½x4½x2½ inches, or 1 loaf pan, 9x5x3 inches.
  2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
  3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1¼ hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Information
Serving size: 1 slice Calories: 70 Fat: 2g Carbohydrates: 12g Sodium: 95mg Protein: 1g

 

Greg’s Nog

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Greg's Nog
 
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Quick and simple single serving of egg nog from Greg at the How to DrinkYouTube channel.
Author:
Recipe type: Drinks
Cuisine: Holiday
Ingredients
  • ½ oz (15ml) - Simple Syrup
  • ½ oz (15ml) - Luxardo Maraschino
  • 2 oz (60ml) - Bourbon
  • 1 whole egg
Instructions
  1. Combine all of the ingredients in a shaker
  2. Dry shake to mix
  3. Add ice and shake again to chill
  4. Strain into glass
  5. Top with whole milk (or milk of your choice)
  6. Grate some nutmeg and orange zest over the top
  7. Serve

 

 

Keto Chocolate Mousse

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Keto Chocolate Mousse
 
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Rich, creamy, Keto friendly chocolate mousse.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4
Ingredients
  • 2 oz unsalted butter
  • 2 oz cream cheese
  • 3 oz heavy whipping cream, whipped
  • 1 tbsp cocoa powder
  • stevia, to taste
Instructions
  1. Soften butter and combine with sweetener, stirring until completely blended.
  2. Add cream cheese; blend until smooth.
  3. Add cocoa powder and blend completely.
  4. Whip heavy cream and gradually add to the mixture. (You may also add 1 tsp of coconut oil or MCT oil.)
  5. Spoon into small glasses and refrigerate for 30 minutes.
Nutrition Information
Calories: 227 Fat: 24g Carbohydrates: 3g Fiber: 1.5g Protein: 4g

 

Peanut Butter Fluff Fat Bomb

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Peanut Butter Fluff Fat Bomb
 
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Keto friendly dessert
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • ½ C Heavy Whipping Cream about 1 cup whipped
  • 4 oz Cream Cheese softened
  • 2¼ Tablespoon Natural Peanut Butter
  • 5 Tablespoons Swerve Confectioners
  • ½ tsp vanilla
  • ½ square unsweetened chocolate orLily's Chocolate Chips (optional)
Instructions
  1. In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size.
  2. In a separate bowl add the softened cream cheese, natural peanut butter, Swerve Confectioners (or Monkfruit Powdered), and vanilla then beat with a mixer until the fluff is smooth and creamy.
  3. Combine the two and mix on low until thoroughly combined and smooth.
  4. Grate unsweetened chocolate shavings on top or add Lily's Chocolate Chips. (This is optional, but it really makes it tastes so amazing!)
  5. Best if kept in the refrigerator overnight and served the next day.
Notes
The sugar alcohols from Swerve are not included in the nutritional information since most subtract sugar alchols to calculate net carbs.

You may substitute Monkfruit powdered for Swerve Confectioner's in equal amounts.
Nutrition Information
Calories: 169 Fat: 16g Saturated fat: 8g Carbohydrates: 2g Sugar: 1g Sodium: 95mg Protein: 3g Cholesterol: 47mg

 

Instant Pot Creamy Keto Chicken

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Instant Pot Creamy Keto Chicken
 
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A rich, creamy keto safe chicken dinner
Author:
Recipe type: Dinner
Cuisine: American
Serves: 8 Servings
Ingredients
  • 2 slices bacon, chopped
  • 2 lbs (910 g) boneless, skinless chicken breasts
  • 2 (8 oz/227 g) blocks cream cheese
  • ½ cup (120 ml) water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried chives
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 oz/57 g) shredded cheddar
  • 1 scallion, green and white parts, thinly sliced
Instructions
  1. Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing. (See Note.)
  2. Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
  3. Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
  4. Stir in the cheddar cheese.
  5. Top with the crispy bacon and scallion, and serve.
Notes
After step 1 you can deglaze the pot using a small amount of water or wine before turning off Saute mode.
Nutrition Information
Serving size: ¾ cup Calories: 437 Fat: 27.6 Carbohydrates: 4.5 Sodium: 420 Fiber: .2 Protein: 41.2

 

Creamed Brussels Sprouts w/Mustard & Shallots

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Creamed Brussels Sprouts w/Mustard & Shallots
 
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Author:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 lb brussels sprouts
  • ½ tsp PeachDish Salt
  • 2 tbsp Olive Oil
  • 2 tbsp. butter
  • 1 medium shallot
  • 1 garlic clove
  • 2 tbsp. grain mustard
  • 1 tbsp. sherry vinegar
  • ½ cup cream
  • parsley
  • oregano
Instructions
  1. Pre-heat oven to 400
Prepare mise en place
  1. Trim loose leaves and stems from Brussels sprouts then half lengthwise
  2. Peel, halve and thinly slice shallots
  3. Peel and thinly slice garlic
Roast Brussels sprouts
  1. In a medium bowl, combine Brussels Sprouts, ½ tsp PeachDish Salt and olive oil then toss well to coat.
  2. Spread in a single layer on a heavy baking dish.
  3. Bake 20-25 minutes, or until Brussels sprouts are fork-tender and slightly browned.
Prepare sauce
  1. Heat a skillet over medium heat and add the butter.
  2. When butter is melted, add shallot and garlic, and cook for about 5 minutes, until shallot begins to become translucent.
  3. Add the mustard and vinegar, and stir well to combine.
  4. Stir in the cream and bring to a simmer
Serve
  1. Add Brussels sprouts to the skillet and stir to coat with sauce.
  2. Season to taste with PeachDish Salt.
  3. Transfer to a serving bowl, and top with parsley and oregano