Mom, requests these every year…I usually wind up eating about half the dough while I’m making them. 
(Funny how the simplest cookies are usually the best at the holidays…this one and a Tea Cake type flat pan cookie get snatched up, and all the fancy ones with fillings and special ingredients…well, okay they get snatched up too, but not quite as quickly…chuckle!)
Here’s my contribution. It’s my daughter’s favorite and a hit in her dorm.
I lasered it onto a bamboo cutting board. So that’s the laser connection 
This is the simplest of the “fancy cookies” my spouse generally makes. (This year, since we were stoveless, her mother kindly brought up a batch.) Is is wrong of me to want to engrave a little stamper thingy for the separator lines?
In good years, there’s also colored sugar for the “peel” – although orange has apparently been discontinued.
Sufganiyot? I love those things!
To be clear, they’re yeast-risen donuts, which are amazing, filled with jelly, which is amazinger.
They’re not full of yeast. 
So, I now have a shiny new Anova sous vide circulator and am anxious to try it out. For today I will just be using it to reheat the leftover prime rib from my mom’s birthday a couple days ago. But I’m looking for your favorite recipes (or even non food ideas), so bring 'em on!
So far I’ve done steak and chicken… You can cook any of your favorite recipes with it. For protien, something you have to get used to with it is that the food comes out not looking very appetizing. But you throw it on a super hot grill or cast-iron (or other) skillet for just a bit to get that caramelization. The beauty is in the perfect temp on the meat, every time… though I would recommend cooking a little under where you want it, so that you don’t over-cook it when browning.
But basically, any type of marinaded recipe you can toss in a zip-lock and use the “submerge” method to remove as much air as possible, or seal it with a vacuum sealer to suck the air out, and you are good to go. (The Anova book talks about the submerge method).
Fresh pasta is the BEST! Is the other thing a peeler?
Pasta attachments? (Love homemade pasta.) 
My wife “trained” me on how to make pumpkin ravioli with her pasta hand crank unit.
When the “noodle” got about 5 foot plus long, I was very glad that it was the right thickness.
Nothing special at all promised the gf I wouldn’t do fun and exciting the first time unless she was here. All the same this was fun and easy
Just egg, all purpose flour, splash of water
Wow. I hadn’t seen the spiral slicer veggie prep one. That was a great gift that will keep in giving.
Try using a combination of pastry flour and unbleached flour, half and half of unbleached and whole wheat or half pastry flour and half whole wheat.
It is amazing how the flavor comes through.
Ok, I figure since I’ve made this tart 5 times in the past two weeks (and more besides) that I should share.
This is a made up recipe, created one night when while we were living with my brother and sister-in-law in Cannes and there was little food in the house because the grocery shopping had been put off. This is France, so tarts are second nature and my sister-in-law threw it together but I have continued making it because it’s so easy and tasty.
Anyway, here it is, the mustard herb tomato tart.
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I’ve never measured quantities, but these are the ingredients in order:
Pre-rolled pastry dough
Dijon mustard (the spicier the better!) spread over the bottom (leave an edge)
Three-ish sliced tomatoes (depending on size)
Feta cheese
Generous dusting of les herbes de Provence
Fold over edges and bake at 180C until edges are browned and feta is bubbly, 10-15 minutes. (Mine is a little browner than I’d like here, we just remodeled our kitchen and I’m getting used to my new oven!)
Oui, c’est vraiment magnifique!
250g white whole wheat flour
4g salt
20g olive oil
2 eggs
160g total liquid (so add 160-20-weight-of-two-eggs grams of water)
dump flour in Philips pasta maker
turn on
pour in liquid
enjoy.
Might just have to hint for one of those for Christmas next year.
Mmm yummy…we would have to eat lots of pasta to justify the cost of that machine!
