Wednesday, November 23, 2016

Cranberry Christmas Cake

It's unbelievable that tomorrow we will be cutting turkey and off we are thrown into the Holiday season. It comes so fast and goes by even faster and although, it is the most wonderful time of the year, by January 1 I am ready to move on and take the decorations down. However, right now it's the time to take it all in and enjoy the traditions that we all have brought from different parts of the country.
I remember as a little girl, my mom would go to the forest cranberry picking. She would have a big comb with a basket at the end where she would collect the berries in. Our job would be to pick out the leaves and little twigs mixed up with the dark red berries.
Although, I was not a fan of cranberries back then, I love them now and if you are a cranberry hater this cake will sure change your mind. The mix of sweet and tart flavors totally explodes in your mouth and you seriously have to stop yourself from eating more of it.
I think it's the best when it cools a bit but it's still warm. The top is still very crunchy  and adds a wonderful texture to the cake.
No baking powder or baking soda in this recipe so I'm crossing your fingers that you have a kitchen aid mixer because there is plenty of beating involved.
Ingredients    (by Barefoot In The Kitchen)

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size (seriously, double the size).  Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.

Tuesday, November 1, 2016

In the bag

I love to bake over the holidays and pass on the goodies to friends an neighbors. Check out this video with the neat wrapping ideas with the cellophane bag, tags and some ribbon. Everything looks just so much prettier wrapped!

Monday, October 24, 2016

So very Thankful for you - coloring fall leaves

Fall colors are just amazing! I had an absolute blast coloring the leaves!! I sponged them in Cajun Craze, Pumpkin Spice, Curry and Old Olive. I even added a touch of Rose Red on the tips. You probably do recognize Vintage Leaves stamp set. Do not stamp the leaves in black! It's just too rough. I did it in Early Espresso and I felt that they blended in better. Enjoy!

Tuesday, October 11, 2016

Sweet Holidays

It's hard to believe that we are entering this amazing time of the year! Yes, we are! I already saw a holiday commercial and heard a Christmas Carol, so there!
Except for the greeting, I did not use any stamps on this card. All you see is the holiday paper which is a part of the Candy Cane Lane DSP.

Paper in this collection is turely amazing. The colors are great, the design is great and most of all they all scream "Holiday". I HAD to add a little bit of glitter to the snow on the roof just because I HAD to.

Thursday, September 29, 2016

September 2016 Paper Pumpkin

Hello there crafters! I wanted to give you a little sneak peak of the September 2016 Paper Pumpkin. Don't forget that they have buy one month, get second free thru October 9! You can get this kit if you place an order before the end of the promotion. Meanwhile, enjoy with video!

Tuesday, September 27, 2016

Amazing caramels

I'm so into the holidays right now! I really want to create an assortment of amazing goodies I can give out during the holiday season and this was the first thing I tried. I wrapped the caramels in wax paper and they looked just so darn cute. So yummy and so satisfying! I made them several times and they came out great every time. I'm currently working on scotchmellows a.k.a. caramel wrapped marshmallows. I will let you know if they come out ok. If I will never mention them again, you know that they were a disaster. Do not get discouraged by detailed directions. Once you get them down, the process is very simple.
  • 1/2 cup (113 grams) unsalted butter (1 stick)
  • 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
  • 3 tablespoons water
  • 1/4 cup (60 ml) light corn syrup
  • 1 cup (200 grams) sugar
  • 1/2 teaspoon course or flaked sea salt

  • Directions
    Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
    Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
    In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar. Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F (160 degrees C). At this temperature, the sugar will take on a light amber color around the edges of the pan.
    The moment the sugar reaches 320 degrees F (160 degrees C), carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
    By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F (115 degrees C). This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F (118 degrees C).
    The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
    Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
    Found it on Inspired Taste. Thanks!

    Thursday, September 22, 2016

    It's fall time!

    It's Fall! It's Fall! We can smell it all in the morning air! Just love this time of the year! I actually got my first pumpkin and will put it out today!
    Hope you enjoy the card. I had fun making it!

    Wednesday, September 7, 2016

    Help Me Grown in Denim...

    I don't know if any of you remember the Not Quite Navy cardstock by SU which since has been retired? Well, I loved it and was not happy at all when they decided to retire it. Frankly, I cannot believe that retired it and left some other colors in. Anyways, this wonderful Dapper Denim is a very close competitor the Not Quite Navy and thus my favorite blue at the moment right next to Marina Mist and Pool Party.
    I stamped the Helping Me Grow image on Vanilla cardstock with Black Stazon. I then used Aqua Painter and Marina Mist and Dapper Denim ink (mostly Marina Mist) to color the flowers. Did I mention how relaxing coloring is?
    Gorgeous Grunge makes splatters everywhere in Sahara Sand (love this color, seriously, love it) with a tad bit of sponging.
    A little tip: the best way for me to get a crisp image  was to stamp it with the piercing mat underneath the paper. I actually use that mat for all my stamping needs, just because it's awesome.

    Thursday, September 1, 2016

    Holiday Catalog is here!!

    It's here, it's here, it's really, really here!!! Finally the Holiday Catalog is here with all the wonderful goodies!! You have to check it out!!

    Look at this amazing Santa Thinlit and check out the video below!! So fun!


    Wednesday, August 31, 2016

    Watercolor brick wall - masculine birthday card

    So, you may ask how I did the brick..... I kind of figured that you would. Well, I ran a piece of Crumbcake cardstock thru the Brick Wall Embossing Folder.

    Then took a sponge and using Early Espresso, I put big dubs of it on one end of each brink. Now, I grabbed Aqua Painter and with long strokes, I spread the ink. It really is easier than it looks. After it dried I used Hardwood stamp to stamp the wood image on the brick which at this point started to look like wooden floor.
    And surely you recognize Vintage Leaves stamp set with coordinating thinlits.... Don't you?

    Monday, August 29, 2016

    Feta Cranberry Rolls

    This very simple appetizer, which you can prepare ahead of time, is a definite crowd pleaser. The green tortillas are absolutely beautiful along the red cranberries at the Holiday party or any party for that matter! Green onions are a must in this recipe so don't ditch them and use plenty of them. They transform the filling into something magnificent. I make them the night before, roll them up, wrap them in plastic and throw them into refrigerator.  Right before the party I slice them and place them on a platter. Voila, the appetizer is done!


    8 oz. cream cheese
    3/4 cup crumbled feta
    3/4 cup dried cranberries
    green onions to taste
    Flour tortillas or spinach (green) tortillas

    Please pay close attention to very complicated directions. Mix the first four ingredients in a large bowl and spread them on the tortilla. Roll it up, cut into slices and enjoy!

    Thursday, August 25, 2016

    Paper Pumpking - Buy One Get One Free

    Thru October 10 first time Paper Pumpkin subscribers can buy their first month and their second month free. Subscribe before September 10, and you will pay full price for September kit and get the October kit free. Subscribe between September 11 and October 10 and pay full price for your October kit and get November free. After the two months, you may cancel the subscription, otherwise it will be automatically renewed on a monthly basis. This offer does not apply to prepaid subscriptions.

     Check out the video and you can find more details on this great promotion HERE.

    Wednesday, August 24, 2016

    New Oreleans beignets

    #1. They are addicting.
    #2. You are going to eat way more of them than you should and you're gonne love it.
    #3. You need to eat them fresh otherwise the magic it gone! And I mean within 30 minutes! Trust me on that!
    • 1½ cups lukewarm water
    • ½ cup granulated sugar
    • 1 envelope active dry yeast
    • 2 eggs, slightly beaten
    • 1¼ teaspoons salt
    • 1 cup evaporated milk
    • 7 cups bread flour
    • ¼ cup shortening
    • Vegetable oil
    • 3 cups confectioners' sugar
    1. Mix water, sugar, and yeast in a large bowl and let sit 10 minutes.
    2. In a medium bowl, whisk the eggs, salt, and evaporated milk together.
    3. Add egg mixture to yeast mixture and mix.
    4. Stir in 3 cups of bread flour.
    5. Add shortening and stir in remaining flour.
    6. Place dough on a lightly floured surface and knead until smooth.
    7. Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
    8. Let rise at least 2 hours or place in refrigerator overnight.
    9. Pour about 3 inches of oil in a Dutch oven and heat to 350 degrees.
    10. Roll dough to ¼-inch thickness and cut 2-inch squares. (This is easy to do with a pizza cutter.)
    11. Working about 4 at a time, place in oil and fry, flipping continuously until they are golden brown.
    12. Drain on paper towels and coat with powdered sugar.

    Tuesday, August 23, 2016

    Happy Owls!

    Can I tell you how much fun this card is to make!??! I love the owls and I love the googlie eyes that I got to use. Are you shocked??
    This is seriously a punch galore!! I am using a 2 inch scalloped punch for the canopy, the Owl Builder Punch and the Tree Builder Punch.

    I started off by cutting out the opening in front flap for which I used my cutter and I cut 3/4 inch from the edge on all four sides - and that's how I got my little window.
    Then came the scalloped punch (which has been since retired). If you don't have scalloped punch, you can use the Tree Builder Punch you are already using for the branches, just use the cloud part to create the canopy for this card. The rest is pretty much explanatory. Enjoy!

    Friday, August 19, 2016

    Cranberry Orange Scones

    There is one thing about Starbucks that I love, well ,besides their divine coffee, and that's their Cranberry Orange Scones. You can only imagine how ecstatic I was when:
    1. I found this recipe.
    2. This recipe was just as good as Starbucks', if not better.
    Truth be told, the scones are the best on the first day BUT they freeze great and still taste amazing when you throw them in the oven for a few minutes to defrost them. You can altogether skip the frosting. It's finger licking good but totally not necessary as the scones are sweet enough themselves.

    Thank you Cookingclassy for this wonderful recipe!

    • 2 cups (277g) all-purpose flour
    • 8 Tbsp granulated sugar, divided
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 8 Tbsp unsalted butter, frozen
    • 1/3 cup sour cream
    • 1/3 cup + 1 Tbsp heavy cream, divided
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 Tbsp orange zest
    • 1 (heaping) cup fresh cranberries, diced into halves
    • Glaze
    • 1 cup powdered sugar
    • 2 Tbsp heavy cream
    • 1 Tbsp milk
    • 1/2 tsp vanilla extract
    • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
    • In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps. In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
    • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream. Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
    • For the glaze:
    • In a mixing bowl whisk together all glaze ingredients until well blended.

    Wednesday, August 10, 2016

    3 by 3 thank you note

    Ok, lets get it straight, ANY stamp set that will allow me to use goalie eyes is going to be loved by me! Today I made little note card with Love You Lots which I already introduced you to before. Again, I got to color, so again, I was a happy camper. I also created an open envelope for the card with the Brights dsp paper. Enjoy!

    Monday, August 8, 2016

    Finger Licking Pork Roast in a Crockpot

    If you are looking for something hassle free - this is it!! I have made it many times and every time it comes out exceptionally delicious. We are trying to make low carb meals and this definitely hit the spot. It was so finger licking delicious, we just wanted to eat the meat by itself. Mind you, this comes from a person who is not fond of meat.
    You can serve it with a side of veggies or turn it into a pulled pork sandwich with a side of coleslaw. OR do what I did and I served it with veggies the first night and it was a sandwich for my family the following night.


    1 cup chicken broth
    1/4 soy sauce
    1/4 balsamic vinegar
    2 Tbsp honey
    1 tsp garlic ( I put more because I love it so)
    3 lb pork tenderloin or any other pork roast

    Put the roast into the crockpot. Mix the rest of the ingredients and pour it over the roast. Cook it until the meat is almost falling apart. Turn the oven to 425 degrees. Move the roast into a roasting pan and put it in the oven along with the sauce. Baste it is bake it until browns on the outside - maybe 10 minutes. Take it out of the oven and cover with alum foil. Meanwhile, pour the sauce into a pot an boil it until it reduces and gets a little bit thicker. Pour it over pork as you serve it.

    Friday, August 5, 2016

    Bunch of Blossoms stamp set and coordinating punch

    Bunch of Blossoms Bundle is new stamp set and punch bundle with endless possibilities. We have seen quite a bit of two-step stamping in the past year and this stamp set adds to the two-step stamping family. Check out the video!

    Wednesday, August 3, 2016

    Fabulous Flamingo Flower

    The Botanical Builder die cut is just so fabulously awesome. But then I said the  exact same thing about the butterfly thinlits which I love, love, love so dearly. Today  I paired up Flirty Flamingo with Tip Top Taupe. What do you think about this color combo? I kinda like it, actually. Background is done in Gorgeous Grunge which over time came in handy, oh, so many times. The disorder that you can create with it kind of grows on you. All of a sudden it's ok to have lines and smudges and die drops....

    Monday, August 1, 2016

    Cauliflower casserole

    Now, I post only recipes that I have tried and I love and I would make over and over again. I mean it. I really do hope that all of you have tried them and come to love them as much as I do. And today I have another one to add to my collection.... It's decadent, low carb, rather healthy and most importantly, finger licking good! After you are set and done with it you cannot believe that you are eating cauliflower. Yes, I know, you are looking at all the cheese and bacon and you are thinking that I am insane .....  Now, let me admit to you that I did not follow the recipe the  "T" because I was looking for a lighter option. I used bacon bits instead of bacon strips and I used only two table spoons which is 70 calories for the entire dish but the flavor is there. I also used 6 green onions because I felt that they just add so much flavor and used 1/2 cup of cream cheese. SO, hopefully my version was tad bit lighter but it certainly was delicious.


    1 large cauliflower
    6 strips of bacon (I used real bacon bits)
    1/2 cup parmesan (I may have added a tiny bit more)
    4 green onion ( I used 6)
    3/4 cup cream cheese
    1/2 cup sour cream
    1 cup of shredded cheese for topping (optional, I used 1/2 cup)
    Salt, pepper and garlic powder to taste


    Preheat your oven to 350F.  Cut out the stem and core from cauliflower, and cut into pieces.  Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.  Drain well and mash with potato masher, leaving some chunks.  Next, mix in the cream cheese, sour cream, green onion, Parmesan cheese and bacon (reserve some bacon for topping if desired).
    Spread evenly in a 9×13 glass casserole dish.  Sprinkle with 1 cup sharp cheddar cheese, reserved bacon and if desired, more green onions. Bake 30-35 minutes, or until hot and bubbly.

    Friday, July 29, 2016

    Simply fabulous

    Thoughtful Banner and Duet Banner Punch what a combo! If you have not seen the stamp set, check it out now! It has tons of words you can put together whichever way you wish! AND they are petite so they fit perfectly into the Banner Punch. So fun!

    As you can see I used  Bow Builder Punch at the bottom of the card just because it sounded like a good idea. I love the little bows you can create with it without much effort at all.

    Oh yeah, the colors in today's card are Flirty Flamingo (for the base), and the inks are Flirty Flamingo, Pear Pizzaz, Pool Party, Black and Daffodil Delight. Enjoy!

    Wednesday, July 27, 2016

    Much appreciated


    It's fun to create cards with fun folds and awesome techniques and all but sometimes simple is just as pretty. I water colored the background with Pool Party and Sahara Sand. I you have never used aqua painter for water coloring, it truly is a neat tool.
    The flowers are from In the Meadow set which I totally love and the greeting is from Helping Me Grow. Simple and fast, I think that sometimes it totally works. Enjoy!

    Tuesday, July 26, 2016

    Aussie bites

    Our friends bought these at Costco and I totally fell in love with them. Like totally, totally, totally fell in love with them. It was sort of love at first bite! They are delicious and very filling. Perfect for breakfast! I found this recipe at and I made slight modifications to it but for the most part it is a complete copy cat. Enjoy!

    • 1¾ cup rolled oats
    • ¼ cup granulated sugar
    • ¼ cup dried apricots
    • ¼ cup raisins
    • ¼ cup ground flaxseed
    • ¼ cup unsalted sunflower seeds
    • ¼ cup unsweetened shredded coconut
    • ¼ cup cooked quinoa
    • ¼ tsp baking soda
    • ¼ cup honey
    • ¼ cup unsalted butter, melted
    • ¼ cup canola oil
    • ½ tsp vanilla extract

    1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan or 12 count regular muffin pan (for larger ones) .
    2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
    3. Add in the remaining ¾ cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
    4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
    5. Divide batter among the prepared muffin tin.
    6. Bake in the preheated oven for 10 to 12 minutes until golden brown for the mini muffin pan or 15 minutes for the regular muffin pan.
    7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack.
    8. Once completely cooled, store in an airtight container for 4 to 5 days. Most likely it will last only a day!

    Monday, July 25, 2016

    Oh, Happy Day Stamp Kit

    What I love about Oh, Happy Day Card Kit is that it comes with 13 stamps, clear block, ink and all the precut goodies and embellishments to create 20 cards. Anyone can do it  because it is simple, fast, fun AND because everything is included, you don't have to be crafter to give it a go.  Enjoy!

    Friday, July 22, 2016

    Shredded beef tacos

    There is a place  around here where they make hands down the best shredded beef tacos. The unfortunate thing is that they are at least an hour away from us and over the years have become pretty pricy. So I looked and searched and looked and searched  for recipes that could maybe come close to the amazing taste of those tacos. And.... Halleluiah, I finally got it!! This recipe is amazing, it's very simple and is just finger licking good! I usually make a huge batch and freeze half of it for those busy nights when you just don't have time to cook but really don't want to eat fast food.


    2.5 lb. Chuck Roast
    14 oz. beef broth
    1.5 T chili powder
    1/2 T cumin
    1/2 T onion powder
    1 tsp garlic powder
    1 tsp salt
    1/4 tsp pepper

    Throw everything into a crock pot and let it cook for 8 to 9 hours until the meat falls apart. Tear it into pieces and drench it in juices. I usually reduce the juices by cooking them without meat for 15 minutes or so, just to intensify the flavor. I then add them to already shredded beef. Enjoy!

    Thursday, July 21, 2016

    Happy Birthday, Pal!

    Hello there Stampers!
    Have you ever seen  an elephant paired with a mouse that was not cute?? Of course you haven't!
    Today I combined Love You Lots stamp set with the Balloon Punch and the Party Pants set. I used Blushing Bride as the main player and off set it with Basic Grey. You can imagine how excited I was to get to color... You know how I am about coloring! Oh darn, I used some Wink on Stella on the balloon. Can you tell? Enjoy!

    Monday, June 27, 2016

    Watercolor and bleaching with Help Me Grown

    I love, love, love to watercolor! Watercolor is just so forgiving. You really cannot mess it up. I used watercolor paper, Soft Suede ink and aqua painter to create the background. Once it dried, I stamped the image from Help Me Grow using brown Stazon. Note: always use Stazon ink when water coloring. Trust me on that one.
    I then dipped the aqua painter in more Soft Suede ink and added additional ink to the flowers and the stem. Now comes the fun part - bleaching!! I dipped the aqua painter in bleach and carefully bleached the tips of the flower petals. Next time around, I will make the background just a little more darker so the bleached parts of the flower will pop out more. Enjoy!


    Wednesday, June 22, 2016

    You are always there for me.....

    Where was this stamp set when my friend was throwing her daughter a lady bug theme party??!?!? So adorably cute! The stamp is a part of the same hostess stamp set as the hedgehogs from last week - Love You Lots. What I love about the entire set is that you get to color, color and color some more BUT the stamps are small enough so that it does not become tedious. And how about that banner punch? So fun! Enjoy!

    Tuesday, June 21, 2016

    Just peachy

    It's peach season and therefore we had a very peachy weekend at our house. I tried two different peachy recipes and both were delicious!! Enjoy!

    The first recipe was Pioneer Woman Peach Dumplings

    The second recipe was Peach Fritters by Bunnys Warm Oven.

    1. 1 cup flour
    2. 1 teaspoon salt
    3. 1 teaspoon baking powder
    4. 2 TBLs sugar
    5. 1/2 tsp cinnamon
    6. 2 eggs
    7. 1/3 cup milk
    8. 1 tablespoon melted butter
    9. 1-1/4 cups diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches)
    10. granulated sugar in flat-sided bowl or a powdered sugar glaze
    11. oil for fryer or deep frying pan
    12. Powdered Sugar Glaze
    13. 1 cup powdered sugar
    14. milk, enough to make a drizzling consistency.
    15. Whisk the milk and confectioners sugar together until the desired drizzling consistency.
    1. Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
    2. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.