Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs



Old-Fashioned Cake Donuts

2 eggs
1 cup white sugar
1 cup buttermilk
1 tsp. vanilla extract
2 Tbsp. butter, melted
4 cups all-purpose
1 tsp. baking soda
1 tsp. baking powder
½ tsp. ground nutmeg
½ tsp. salt
½ cup vegetable oil for

Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.

Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.

Heat oil in a deep-fryer or large saucepan to 375 degrees.

Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.

Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.

Cocktail Meatballs

2 pounds ground beef
¼ cup crushed saltine
1 egg
1 (1 ounce) package dry
onion soup mix
2 Tbsp. vegetable oil
14 ounces apple jelly
13 ounces ketchup
½ cup red wine

Mix together beef, crackers, egg, and onion soup mix in a bowl; shape into about 50 1-inch balls.

Heat oil in a nonstick skillet over medium high heat. Brown meatballs in hot oil, about 2 minutes per side.

Stir apple jelly and ketchup together in a large pot over medium high heat; cook and stir until the jelly melts and the mixture is smooth. Stir the wine into the jelly mixture, add the meatballs, reduce heat to medium low, and cook at a simmer until the meatballs are cooked through, about 25 minutes.

Hash Brown Casserole

1 (2 pound) package
frozen hash brown
potatoes, thawed
1 (10.75 ounce) can
condensed cream of
chicken soup
2 cups shredded
Cheddar cheese
1 (8 ounce) container
sour cream
½ cup melted butter
½ cup chopped onion
½ tsp. salt

½ tsp. ground black
Topping: 1 cup crushed
½ cup melted butter

Preheat the oven to 350 degrees.

Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9×13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.

Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1-1/2 hours.

Gingersnap Cookies

2 cups sifted
all-purpose flour
1 Tbsp. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Preheat oven to 350 degrees.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.