Ron Wilson

Ron Wilson

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Rita's Recipes For the Week


Snickerdoodles

Ingredients

2-1/2 cups All-purpose Flour

2 teaspoons Cream Of Tartar

1 teaspoon Baking Soda

3/4 teaspoons Salt

1 cup Unsalted Butter, Softened

1-3/4 cup Granulated Sugar, Divided

2 Large Eggs

1 Tablespoon Ground Cinnamon

Instructions

Preheat the oven to 400ºF and line several baking sheets with parchment paper.

In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.

Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.

SUGAR GLAZED HOLIDAY HAM

Ingredients

1 fully cooked bone-in ham (5 to 7 pounds)

1 cup packed brown sugar - I use dark

2 teaspoons prepared mustard

1 to 2 tablespoons cider vinegar

Instructions

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours.

• Meanwhile, in a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste. Remove ham from oven. Spread sugar mixture over ham. Bake, uncovered, until a thermometer reads 140°, 15-30 minutes longer.


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