Sweets, Anyone?

If I get brave enough I am going to try this recipe for some special people on some special days. If you are interested in trying it too, this is what we need to do.


  • 1 cup warm (105ºF to 110ºF) water or milk
  • 1 tablespoon instant or active dry yeast
  • 1/4 cup plus a pinch granulated sugar, divided
  • 2 large egg yolks
  • 2 tablespoons cooking oil, plus more for oiling the bowl and for frying, divided
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • Strawberry jam, lemon curd, chocolate or pastry cream for filling or dipping (optional)
  • Powdered sugar for dusting

HOW DO YOU MAKE ISRAELI DONUTS?sufganiyot-la-vert-5-683x1024

  1. Mix yeast, sugar, and warm water or milk together. The mixture will become foamy.
  2. Whisk eggs, sugar, and oil together. Combine this mixture with the yeast mixture.
  3. Combine flour and salt and then beat in the wet ingredient mixture.
  4. Let rise until doubled in size.
  5. Pat out into a rectangle and cut into squares or rounds.
  6. Let rise a second time, until doubled in size again.
  7. Deep fry in hot oil until golden brown.
  8. Cool the donuts and then fill them with the filling of your choice using a pastry bag fitted with a round tip.
  9. Dust with powdered sugar.
  10. Enjoy!

For more detailed instructions and further information, click HERE.

And this one does not seem as challenging.

HANUKKAH SUGAR COOKIES  hanukkah-sugar-cookies-360x361


  •  cups (175 grams) all purpose flour
  • ¼ cup (50 grams) sugar
  • 1 (100 grams) stick melted butter
  • 1 egg
  • 1 teaspoon vanilla extract / paste
For the garnish:
  • A chocolate bar (I used dark chocolate)
  • Sprinkles


  • In a stand mixer bowl, place the melted butter and sugar.
  • With the flat beater attachment, beat the butter and sugar.
  • Add the egg and vanilla and continue beating until unified.
  • Add the flour and mix for a couple minutes until the batter becomes dough (make sure you don’t mix for too long otherwise the dough will turn tough).
  • With your hands, create a single ball of dough and wrap with plastic.
  • Let the dough rest for 1 hour in the fridge.
  • Set the oven to 170°C / 350°F with the fan.
  • On a floured surface, roll the dough until it is ¼ to ⅜ inch thick.
  • Cut the dough with cookie cutters in various shapes to your liking. Then on a baking pan with a baking sheet, place the cutouts 1 inch apart.
  • Bake the cookies for 10-12 minutes or until edges are golden.
  • Cool the cookies at room temperature.
  • Melt a few cubes of chocolate in a piping bag that has been sitting in a glass of boiling water.
  • Cut a small hole at the end of the piping bag and decorate the cookies as you like.
  • Sprinkle the sprinkles on the chocolate while it is still wet.
  • Let the decorations set on the cookies.
  • Have a cookie and happy Hanukkah!

For more information, check out their webpage – click HERE.

Love, Kathie 


It’s Saturday afternoon and I have a messy kitchen waiting on me; a small roast that is warming to be seared and placed in a dutch oven; no bread in the house, meaning I need to mill some wheat berries and get some kneading on.

Truth. I really just wanted to say hello to my Friends.

It has rained this early November day; so far we have no need for heat or cooling in the house. From the den, I hear football being played; add that to conversations spilling around in my head not likely to become a dialogue with anyone and you have a fair idea of the goings on at Thompson Manor today.  Right. Not that exciting. But, at least you heard from me. laughing

How about a recipe?   Brussels Sprout & Cranberry Salad Recipe - The Biblical Nutritonist  Doesn’t that look delicious?

  • 1 Pound Brussels Sprouts
  • 2/3 Cup Fresh Cranberries
  • 1/3 Cup Feta Cheese
  • 1/3 Cup Pecans
  • 1 tablespoon Maple Syrup (Omit on Daniel Fast)
  • 1 tablespoon Balsamic Vinegar
  • Olive Oil
  • Salt & Pepper


  • Destem and cut brussels sprouts in half
  • Heat skillet with a drizzling olive oil over medium heat.
  • Add brussels sprouts to skillet and season with salt and pepper. Add cranberries.
  • Cook sprouts and cranberries for 8-10 minutes until berries begin to burst and sprouts become tender.
  • Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  • Toss sprouts, cranberries and pecans in a large bowl. Top with crumbled feta cheese and enjoy!

I hope you enjoy it.
As we begin this season of celebrations — I hope we examine Scripture, seek The LORD and that ALL our celebrations will honor The LIGHT of the world.

Love, Kathie