Hassan Kitchen, 429 Meadowbrook Shopping Center, New York, NY (2026)

08/30/2026

Soft Cinnamon Apple Fritters with Vanilla Glaze

These soft apple fritters are filled with tender apple pieces and warm cinnamon, then finished with a simple vanilla glaze. They’re especially good served slightly warm while the glaze is still soft.

Ingredients

For the Apple Fritters:

* 2 cups all-purpose flour
* 1/3 cup granulated sugar
* 2 tsp baking powder
* 1 1/2 tsp ground cinnamon
* 1/2 tsp salt
* 2 large eggs
* 2/3 cup whole milk
* 2 tbsp butter, melted
* 1 tsp vanilla extract
* 2 cups peeled and finely diced apples
* Vegetable oil, for frying

For the Vanilla Glaze:

* 1 1/2 cups powdered sugar
* 2 to 3 tbsp milk
* 1 tsp vanilla extract

# # Instructions

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

In another bowl, whisk the eggs, milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just until combined. Gently fold in the diced apples. The batter should be thick and scoopable.

Heat about 2 inches of vegetable oil in a

08/29/2026

Dolly Parton's Chicken & Dumplings

- 2 lb boneless, skinless chicken breasts, cut into 1‑inch pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups low‑sodium chicken broth
- 1 cup whole milk (plus 3/4 cup for dumplings)
- 2 tbsp all‑purpose flour (for sauce)
- 1 tsp dried thyme

08/29/2026

Dolly Parton’s Creamy Coleslaw

This creamy coleslaw has that old-fashioned Southern taste I love. It’s cool, crunchy, a little sweet, and just tangy enough to go with fried chicken, barbecue, burgers, or a big family supper.

Ingredients

* 1 medium head green cabbage, finely shredded
* 1 medium carrot, shredded
* 1/4 cup finely chopped sweet onion
* 3/4 cup mayonnaise
* 2 tbsp apple c***r vinegar
* 2 tbsp granulated sugar
* 1 tbsp prepared yellow mustard
* 1/2 tsp salt
* 1/4 tsp black pepper

# # Instructions

Put the cabbage, carrot, and onion in a large bowl and toss them together.

In a separate small bowl, whisk the mayonnaise with the vinegar, sugar, mustard, salt, and pepper until creamy and smooth.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving. I like giving it another good stir right before it goes on the table.

Serve it cold alongside barbecue, fried chicken, pulled pork, or sandwiches.

08/29/2026

Dolly Parton’s Cake Cookies

These little cake cookies are one of those recipes I’d keep tucked away for the days when I want something sweet without measuring out a dozen different ingredients. They come out soft in the middle with those pretty little cracks across the top. You’ll need 1 box white cake mix, 1/2 cup vegetable oil, 2 large eggs, and about 1/2 cup powdered sugar for rolling.

Heat your oven to 350°F and line a baking sheet with parchment paper. Put the dry cake mix in a large bowl, add the eggs and vegetable oil, and stir everything together until you have a thick, sticky dough. It won’t look quite like regular cookie dough, and that’s perfectly fine. If it feels especially soft, I like to pop the bowl in the refrigerator for about 20 minutes. It makes the cookies much easier to shape and helps keep them from spreading too much.

Put the powdered sugar in a small bowl. Scoop out about a tablespoon of dough at a time, gently roll it into a ball, then give it a good coating of powdered sugar. Don’t be shy with the sugar. That nice coating is what gives you the crinkly tops as the cookies spread in the oven. Arrange them about 2 inches apart on your prepared baking sheet.

Bake for about 9 to 11 minutes. I start watching them closely around 9 minutes because these are supposed to stay soft. The tops should look crackled and set, while the centers may still seem slightly underdone. Don’t wait for them to turn brown all over or you’ll lose that tender, cake-like middle.

Leave the cookies on the hot baking sheet for about 5 minutes before moving them to a cooling rack. They’ll finish setting up while they sit. Once cooled, you should have a soft, tender cookie with a lightly crisp outside and a sweet little powdered-sugar finish. They’re especially good with a cup of coffee, and nobody needs to know how easy they were to make.

08/29/2026

Dolly Parton’s Mac and Cheese

This is the kind of mac and cheese I make when I want it really creamy without turning it into a complicated project. You’ll need 1 pound elbow macaroni, 1 can (12 oz) evaporated milk, 2 cups freshly shredded cheddar cheese, 1/2 cup butter, and 1/2 teaspoon salt. I also like a little black pepper over mine at the table.

Bring a large pot of well-salted water to a boil and cook the macaroni until it’s just tender but still has a little bite. Don’t let it get too soft because it’ll keep cooking once everything comes together. Before draining, I like to save about half a cup of that pasta water. You may not need it, but it’s handy if the cheese sauce gets thicker than you want.

Drain the macaroni and put it straight back into the warm pot. Add the butter while the noodles are still hot and stir until it has completely melted and coated every little elbow. Pour in the evaporated milk and keep the heat on low. Once everything is warm, start adding the shredded cheddar a handful at a time, stirring gently and letting each handful melt before adding the next.

This is one place where I don’t rush things. Keep the heat low and don’t let the milk boil once the cheese goes in. High heat can make a cheese sauce oily or grainy. When all the cheddar has melted, the sauce should look smooth and creamy and cling nicely to the macaroni. If it seems a little too thick, stir in a splash of that reserved pasta water until it looks just right.

Taste it before adding the salt because cheddar can already be pretty salty. I usually start with the 1/2 teaspoon and adjust from there. Give it a couple of minutes to rest before spooning it into bowls. The sauce thickens just enough as it sits, but the macaroni should still be creamy when you dig your spoon into it. A little freshly cracked black pepper on top is all I usually add.

08/29/2026

Dolly Parton's Butterscotch Pie

Ingredients
- 1 (9‑inch) unbaked refrigerated pie crust
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups packed brown sugar
- 1/2 cup heavy cream
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/4 tsp salt
- Whipped cream, for topping (optional)

08/29/2026

Twisted Sugar Donuts

These little twisted donuts are the kind I like best when they’re still a bit warm and the sugar is clinging to every little curve. For the dough, you’ll need 1/2 cup warm milk, 1 1/4 teaspoons active dry yeast, 3 tablespoons granulated sugar, 2 tablespoons unsalted butter melted and cooled a little, 1 large egg, 1/4 teaspoon salt, and about 1 1/2 cups all-purpose flour. You’ll also need neutral oil for frying and some extra granulated sugar for coating.

Start with milk that feels comfortably warm, not hot. Stir the yeast into the milk with about a teaspoon of the sugar and leave it alone for 5 to 10 minutes. Once you see a little foam on top, stir in the remaining sugar, melted butter, egg, and salt. Add the flour gradually rather than dumping it all in at once. The dough should become soft and slightly tacky. If it still sticks heavily to your hands, add just a spoonful of flour at a time. Too much flour is one of the easiest ways to end up with heavy donuts.

Knead the dough for about 7 to 8 minutes, until it feels smooth and stretchy. Put it into a lightly greased bowl, cover it with a clean kitchen towel, and leave it somewhere warm until it has roughly doubled in size. Mine usually takes around an hour, but I always watch the dough rather than the clock.

Once it has risen, gently press the air out and divide the dough into small equal pieces. Roll each piece into a thin rope, fold the rope in half, then twist the two sides around each other. Pinch the ends together so they don’t open while frying. Set the twists on a lightly floured tray, cover them loosely, and give them another 20 to 30 minutes. They should look a little puffy before they hit the oil.

Heat about 2 inches of neutral oil to 350°F. Fry only a few twists at a time so the oil stays hot. They usually need around 1 to 2 minutes per side. Turn them when the bottoms are a nice golden brown, then cook the other side. If they’re getting dark too quickly, your oil is too hot and the middle won’t have enough time to cook.

Lift them out and let the excess oil drain for just a moment, then roll them in granulated sugar while they’re still warm. Don’t wait until they’re completely cool or the sugar won’t stick nearly as well. The # best ones are golden outside, light and fluffy when you pull them apart, with that soft ye**ty center that makes homemade donuts worth the trouble.

08/29/2026

Pineapple Dream Dessert

This is the kind of little no-bake dessert I love making when I want something cold and creamy without spending half the afternoon in the kitchen. You only need 1 can (20 oz) crushed pineapple, 1 tub (8 oz) Cool Whip, and 1 box (3.4 oz) instant vanilla pudding mix. I like pineapple packed in juice rather than heavy syrup because the dessert stays fresh-tasting and doesn’t get overly sweet.

First, drain that pineapple really well. I mean give it a few minutes in the strainer and press out the extra juice with the back of a spoon. That little step matters because too much liquid will make the dessert loose instead of thick and creamy. Put the drained pineapple in a large bowl, sprinkle the dry vanilla pudding mix right over it, and stir until everything is well combined. You don’t need to prepare the pudding with milk for this version. The moisture left in the pineapple will help the pudding mix thicken everything.

Now gently fold in the thawed Cool Whip. Don’t beat it or stir the life out of it. Just turn it over with a spatula until you don’t see any white streaks and the mixture looks light, fluffy, and creamy. Spoon it into an 8×8-inch dish for a thicker dessert, or use a larger shallow dish if you prefer thinner servings. Smooth the top, cover it, and refrigerate for at least 2 hours. Three or four hours is even better if you have the time.

When it’s ready, the mixture should be cold and thick enough to hold its shape when you scoop it. I sometimes save a spoonful of pineapple to scatter over the top right before serving. If you want a little crunch, a small handful of chopped pecans is lovely too, but the simple three-ingredient version is plenty good all on its own.

08/29/2026

Dr Pepper Brownies

I’ve always liked brownies that stay soft and a little fudgy in the middle, and the Dr Pepper gives these a fun old-fashioned twist without making them taste overly sweet or like soda. You’ll need 1/2 cup Dr Pepper, 1 cup butter, 1/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup chocolate chips.

Start by heating your oven to 350°F and lightly greasing a 9×13-inch baking pan. Put the Dr Pepper and butter in a medium saucepan and warm them over medium heat until the butter has melted and the mixture just begins to bubble. You don’t need to cook it down. Take the pan off the heat, stir in the cocoa and sugar, and give it a minute or two to cool so the eggs don’t scramble when they go in. Stir in the eggs one at a time, then add the vanilla. In another bowl, mix the flour, baking soda, and salt. Add that dry mixture gradually to the chocolate mixture, stirring only until you don’t see any dry streaks of flour. Fold in the chocolate chips last.

Spread the batter evenly in your prepared pan and bake for about 25 to 30 minutes. I’d start checking around the 24-minute mark because brownies can go from wonderfully fudgy to dry pretty quickly. Stick a toothpick into the center. You’re looking for a few soft, moist crumbs clinging to it, not completely clean. Let the brownies cool right in the pan before cutting them. They’ll settle and become fudgier as they cool, so resist cutting into them straight from the oven. For neat squares, I like to let them cool completely and wipe the knife between cuts.

08/28/2026

The best part of a cheesesteak might not be the bread after all. I made the filling into a casserole, covered the whole thing in provolone, and nobody at the table missed the roll.

PHILLY CHEESESTEAK CASSEROLE

Brown 1 pound thinly sliced steak in 1 tablespoon butter and remove it from the pan. Cook 1 sliced onion, 1 green bell pepper, 1 red bell pepper and 2 minced garlic cloves until tender. Stir in 8 ounces softened cream cheese, 1 tablespoon Worcestershire sauce, ½ teaspoon salt and ½ teaspoon black pepper, then return the steak. Transfer to a baking dish, top with 1½ cups shredded provolone and bake at 375°F for 15–20 minutes.

Creamy underneath, browned and cheesy on top, with steak and peppers in every scoop.

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