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g Holiday/Seasonal Cooking Site
Gillian Scianna
BellaOnline's Holiday/Seasonal Cooking Editor

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February Holidays and Treats

Guest Author - Deborah Adams

February is a month full of many fun holidays around the world.. And holidays usually means wonderful delicious treats for those involved! Check out a few of the holidays around the world this month such as:

Fastelavn in Denmark,
National Flag Day in Canada,
Groundhog Day in the USA, and
Setsubun in Japan.
Not to mention all the other holidays going on around the world including Mardi Gras and Valentines Day!

Make Groundhog Cookies for Groundhog Day or try a

Or try these delightful treats for a change..

Fastelavn buns (or Shrovetide Buns)

½ pound potatoes
1 cup potato water
1 package dry yeast
½ cup water
2 cups flour -- sifted
2 tablespoons soft butter
1 egg -- beaten
¾ cup sugar
½ cup warm water
1 teaspoon salt
5 cups flour

Cook potatoes. Drain and reserve potato water. Mash potatoes. Mix mashed potatoes, potato water, yeast cake soaked in the ½ water, and the 2 cups flour. Let stand overnight.
In the morning add the butter, the egg and the sugar, and cream well. Add the lukewarm water, salt and the 5 cups flour. Beat well. Let rise in a warm place until doubled in size.
Punch down and roll ½ inch thick. Cut into rounds with a cookie cutter and drop each round into hot fat, browning on both sides. Remove and drain on paper towels. Rolls in sugar while still warm.
.
Oh yes.. don't forget "Random Acts of Kindness Day" and send me a box of cookies :) Just kidding.. but there really is a holiday called that in February. Celebrated in the USA on the 17th.. read more about that holiday by
CLICKING HERE.

Whatever holidays you celebrate don't forget to try something new when you can. You never know what you might be missing out on. :)
Most of all, if you are traveling stay safe and take care.


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Content copyright © 2012 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Gillian Scianna for details.

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