This is a recipe from The Foodie and the Family. It sounds wonderful!
Fajita Chicken Salad
1 cup salsa
1/4 cup chicken broth
1 tablespoon chili powder
1/2 teaspoon salt
1/2 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon onion powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
pinch red pepper flakes
1/2 cup olive oil (divided)
2 limes, juiced (divided)
12 boneless, skinless chicken thighs
2 heads romaine lettuce, chopped into bite sized pieces
1 each red, yellow, & orange pepper, cut into strips
1 large onion, halved and sliced
additional olive oil to cook chicken and vegetables.
In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, onion powder, cumin, cayenne pepper, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).
Heat a bit of olive oil in a large frying pan over medium-high heat. Cook the chicken thighs (in batches, if necessary) for 5-7 minutes per side, until cooked through. Remove from pan, cut into strips, and keep warm.
Wipe pan clean and add more olive oil. Saute peppers and onion for 5 minutes, until softened but still slightly crisp.
Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.
Wednesday, August 31, 2011
Tuesday, August 30, 2011
Debra's Coconut Energy Squares
I read this in a comment on a post about coconut manna. Debra's name was not linked to a blog, so I can not give her credit, but I think it's worthy of it's own post! Debra. if you read this, thanks!!
Debra's Coconut Energy Squares
Warm some coconut manna so it is mixable. Stir in your choice of chopped nuts, dried fruit (a little), chia seeds, other seeds you like, raw cacao nibs, shredded coconut, etc. Add some sweetness if you like with raw honey or several drops of stevia extract. Spread out in a layer about 1/2 inch thick on a sheet of parchment or waxed paper and let firm up. When firm but not too hard, cut into small squares (1 inch). Wrap individually in waxed paper. They are energy powerhouses!
P.S. They will melt in your bag or pocket if they get too warm, so watch this.
Debra's Coconut Energy Squares
Warm some coconut manna so it is mixable. Stir in your choice of chopped nuts, dried fruit (a little), chia seeds, other seeds you like, raw cacao nibs, shredded coconut, etc. Add some sweetness if you like with raw honey or several drops of stevia extract. Spread out in a layer about 1/2 inch thick on a sheet of parchment or waxed paper and let firm up. When firm but not too hard, cut into small squares (1 inch). Wrap individually in waxed paper. They are energy powerhouses!
P.S. They will melt in your bag or pocket if they get too warm, so watch this.
Monday, August 29, 2011
Mock Pinapple
I found this recipe at TennZen. I am hoping that these jars will make winter muffins and perhaps even fruit salads moister and tastier.
MOCK PINEAPPLE
4 quarts peeled, cubed zucchini or peeled, shredded zucchini - SEEDS REMOVED
46 OZ. canned/bottled unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar
In a large saucepan, mix all ingredients and bring to a boil. Simmer 20 minutes.
Clean and sterilize 9 pint canning jars. Keep jars hot. Clean canning lids and rings. In a small pot of water, simmer the lids but DO NOT BOIL. Fill boiling water canner with water (enough to cover pint jars plus at least another inch of water), cover and bring to a boil.
Fill jars with hot mixture and cooking liquid, leaving 1/2 inch headspace. Remove any air bubbles by running a rubber spatula or bubble freer wand in the sides of the jar and gently pressing against the zucchini.
Wipe the rim of each jar with a clean, damp rag. Place the canning lid on the jar and screw on the canning ring to finger-tight. Place jars into the boiling water canner.
Place the lid on the canner and bring to a boil. As soon as the water starts boiling, set your timer to process the jars for 15 minutes (pints) or 25 minutes (quarts).
After the processing time is complete, remove the lid and turn off the heat. Let the jars sit in the canner for 5 minutes, then remove the jars from the canner without tilting them. Let jars sit undisturbed on a towel for 24 hours.
MOCK PINEAPPLE
4 quarts peeled, cubed zucchini or peeled, shredded zucchini - SEEDS REMOVED
46 OZ. canned/bottled unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar
In a large saucepan, mix all ingredients and bring to a boil. Simmer 20 minutes.
Clean and sterilize 9 pint canning jars. Keep jars hot. Clean canning lids and rings. In a small pot of water, simmer the lids but DO NOT BOIL. Fill boiling water canner with water (enough to cover pint jars plus at least another inch of water), cover and bring to a boil.
Fill jars with hot mixture and cooking liquid, leaving 1/2 inch headspace. Remove any air bubbles by running a rubber spatula or bubble freer wand in the sides of the jar and gently pressing against the zucchini.
Wipe the rim of each jar with a clean, damp rag. Place the canning lid on the jar and screw on the canning ring to finger-tight. Place jars into the boiling water canner.
Place the lid on the canner and bring to a boil. As soon as the water starts boiling, set your timer to process the jars for 15 minutes (pints) or 25 minutes (quarts).
After the processing time is complete, remove the lid and turn off the heat. Let the jars sit in the canner for 5 minutes, then remove the jars from the canner without tilting them. Let jars sit undisturbed on a towel for 24 hours.
Zucchini Cobbler
This is another Taste of Home recipe. It's sounds like a great, if unusual, dessert.
Zucchini Cobbler
8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crust:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.
Yield: 16-20 servings.
Zucchini Cobbler
8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crust:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.
Yield: 16-20 servings.
Sunday, August 28, 2011
Zucchini Cupcakes with Caramel Frosting
This is a Taste of Home recipe. I may make these to take to church one day!
Zucchini Cupcakes with Caramel Frosting
3 eggs
1-1/3 cups sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
Frosting
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Yield: 1-1/2 to 2 dozen.
Zucchini Cupcakes with Caramel Frosting
3 eggs
1-1/3 cups sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
Frosting
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Yield: 1-1/2 to 2 dozen.
Wednesday, August 24, 2011
Switchel
I got this recipe from The Old Farmer's Almanac. Switchel, or Haymaker's Punch, is a classic beverage, made by colonial farmers for drinking while they were working hard in the fields. It's quite refreshing and nourishing on those hot days!
Mix 1 quart water, 1/2 cup molasses, 1 teaspoon powdered ginger, and the juice of 1 lemon. Serve ice-cold.
Mix 1 quart water, 1/2 cup molasses, 1 teaspoon powdered ginger, and the juice of 1 lemon. Serve ice-cold.
This is from bettycrocker.com. Hopefully these will be as tasty as the others we tried recently.
Cake Doughnuts
4 cups all-purpose flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk
1/4 cup butter or margarine, melted
1 teaspoon vanilla
2 eggs, slightly beaten
Oil for deep frying
1. In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg; mix well. Add all remaining ingredients except oil for frying; stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling.
2. Fill large saucepan or electric skillet 2/3 full with oil. Heat to 375°F.
3. On well-floured surface, knead dough 1 to 2 minutes or until no longer sticky. Roll half of dough at a time to 1/2-inch thickness. Cut with floured doughnut cutter.
4. With pancake turner, slip doughnuts and holes into hot oil. Fry doughnuts and holes 1 to 1 1/2 minutes on each side or until deep golden brown. Drain on paper towels. If desired, roll doughnuts and holes in powdered or granulated sugar, cinnamon-sugar mixture or drizzle with glaze.
Yield: 30 doughnuts
Tuesday, August 23, 2011
Chipotle Roast
I adapted this recipe from, where else?, Recipezaar or Food.com as it's now called. It's my favorite chipotle meat yet! This is the crockpot version, but it tastes even better if you cook it in a cast iron dutch oven over low heat for a long time. So good!
Chipotle Roast
3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo
1 (4 ounce) cans green chilies (I used homemade)
1 (7 ounce) cans salsa verde (I used Green El Pato)
1 cup sliced onions, optional
3 teaspoons minced garlic
1 cup beef broth or water
Place roast in crockpot. Place all the other ingredients in a blender and liquify. Pour over roast and cook on high for 5-8 hours, the longer the better. When done, remove from crockpot and shred. Put back in crockpot liquid and mix. Serve.
3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo
1 (4 ounce) cans green chilies (I used homemade)
1 (7 ounce) cans salsa verde (I used Green El Pato)
1 cup sliced onions, optional
3 teaspoons minced garlic
1 cup beef broth or water
Place roast in crockpot. Place all the other ingredients in a blender and liquify. Pour over roast and cook on high for 5-8 hours, the longer the better. When done, remove from crockpot and shred. Put back in crockpot liquid and mix. Serve.
Friday, August 19, 2011
Primal Meatballs
This is my adaptation of a MDA recipe. These can be made up ahead of time to make a quick meal and even frozen.
Primal Meatballs
2 lb ground beef (or bison)
2 lb sweet Italian sausage
2 cloves garlic, minced
2 sprig fresh rosemary, minced OR 1 tsp dried rosemary, crushed
6 sprigs fresh thyme, minced OR 1 Tbsp dried thyme, crushed
2 long sprig fresh oregano, minced OR 2 tsp dried oregano, crushed
1/2 cup roughly chopped flat leaf parsley OR 2-3 Tbsp dries parsley, crushed
1 cup almond meal
4 eggs, whisked
2 tsp red pepper flakes
1/2 cup chopped onions OR 1 tsp onion powder (optional)
Several grinds black pepper (we use a teaspoon)
1/2 cup cream (optional)
1 cup finely shredded Parmesan (optional)
1/2 cup bacon fat or more, as needed
Remove sausage from casing, if needed. Mix all of the ingredients, except bacon fat, together until well combined. Heat bacon fat in a large cast iron pan. Use a disher to scoop meatballs out of bowl. Drop into hot fat and fry 5-7 minutes. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.
Primal Meatballs
2 lb ground beef (or bison)
2 lb sweet Italian sausage
2 cloves garlic, minced
2 sprig fresh rosemary, minced OR 1 tsp dried rosemary, crushed
6 sprigs fresh thyme, minced OR 1 Tbsp dried thyme, crushed
2 long sprig fresh oregano, minced OR 2 tsp dried oregano, crushed
1/2 cup roughly chopped flat leaf parsley OR 2-3 Tbsp dries parsley, crushed
1 cup almond meal
4 eggs, whisked
2 tsp red pepper flakes
1/2 cup chopped onions OR 1 tsp onion powder (optional)
Several grinds black pepper (we use a teaspoon)
1/2 cup cream (optional)
1 cup finely shredded Parmesan (optional)
1/2 cup bacon fat or more, as needed
Remove sausage from casing, if needed. Mix all of the ingredients, except bacon fat, together until well combined. Heat bacon fat in a large cast iron pan. Use a disher to scoop meatballs out of bowl. Drop into hot fat and fry 5-7 minutes. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.
Thursday, August 11, 2011
Wilted Swiss Chard with Garlic
This recipe came from a page of chard recipes that my favorite farmer was giving out at market. Chard is one of the only greens that will grow well here in the summer. It's one of my perennial favorites!
Wilted Swiss Chard with Garlic
2 pounds Swiss chard, washed well, stems stripped and coarsely chopped,; leave wet
3 Tbsp olive oil
2 cloves of garlic, minced
salt and freshly ground black pepper, to taste
fresh lemon juice, optional
Heat a large, deep skillet over medium-high heat. All olive oil and garlic; saute 15 seconds. Add the wet chard, a handful at a time,. Stir after each addition. After all chard has been added, reduce heat to low, cover and cook 5 minutes. Chard should still be bright green, but wilted. Remove lid, raise heat to high and cook until liquid has evaporated; 2-3 minutes. Season with salt and pepper and lemon juice, if desired.
Wilted Swiss Chard with Garlic
2 pounds Swiss chard, washed well, stems stripped and coarsely chopped,; leave wet
3 Tbsp olive oil
2 cloves of garlic, minced
salt and freshly ground black pepper, to taste
fresh lemon juice, optional
Heat a large, deep skillet over medium-high heat. All olive oil and garlic; saute 15 seconds. Add the wet chard, a handful at a time,. Stir after each addition. After all chard has been added, reduce heat to low, cover and cook 5 minutes. Chard should still be bright green, but wilted. Remove lid, raise heat to high and cook until liquid has evaporated; 2-3 minutes. Season with salt and pepper and lemon juice, if desired.
Wednesday, August 10, 2011
Homemade Poultry Seasoning
I needed poultry seasoning while I was making dinner tonight, and my jar was empty! Off I went to Food.com (which used to be called Recipezaar) for help. They gave me this recipe, which worked wonderfully. Hooray for homemade seasoning blends!
Homemade Poultry Seasoning
Blend together:
2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper
Homemade Poultry Seasoning
Blend together:
2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper
Saturday, August 6, 2011
Sizzling Green Beans
This recipe is one of my favorite ways to serve green beans. Such a good blend of flavors!
Sizzling Green Beans
1 pound green beans, topped, tailed and snapped
1/4 cup olive oil
1/2 tsp crushed red pepper flakes
2 cloves garlic, minced
1-2 large tomatoes, chopped
2 Tbsp fresh parsley, minced
2 tsp dried basil
1 tsp EACH thyme and oregano
salt and pepper to taste
Parmesan cheese
Boil beans in water for 5 minutes, then plunge into ice water. Heat olive oil in skillet and add peppers. Cook one minute. Remove pepper flakes. Add garlic tomato and seasonings, except cheese. Turn heat to low, cover and simmer 20 minutes. Add beans and heat through. Sprinkle with Parmesan cheese and serve hot.
Sizzling Green Beans
1 pound green beans, topped, tailed and snapped
1/4 cup olive oil
1/2 tsp crushed red pepper flakes
2 cloves garlic, minced
1-2 large tomatoes, chopped
2 Tbsp fresh parsley, minced
2 tsp dried basil
1 tsp EACH thyme and oregano
salt and pepper to taste
Parmesan cheese
Boil beans in water for 5 minutes, then plunge into ice water. Heat olive oil in skillet and add peppers. Cook one minute. Remove pepper flakes. Add garlic tomato and seasonings, except cheese. Turn heat to low, cover and simmer 20 minutes. Add beans and heat through. Sprinkle with Parmesan cheese and serve hot.
Friday, August 5, 2011
Spicy Tuna Steaks
I found this, along with a ton of other tuna recipes here.
Spicy Tuna Steaks
1/4 cup oil
6 cloves garlic, minced or pressed
3 tablespoons coconut aminos or soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges
In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Mix well. Rinse fish under cold running water and pat dry. Place fish in a shallow bowl and cover with marinade. Refrigerate for 1 hour. Cook fish under a preheated broiler for 5 to 7 minutes on each side or until opaque or grill fish on an outdoor barbecue. Serve with lemon wedges. Serves 8.
Spicy Tuna Steaks
1/4 cup oil
6 cloves garlic, minced or pressed
3 tablespoons coconut aminos or soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges
In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Mix well. Rinse fish under cold running water and pat dry. Place fish in a shallow bowl and cover with marinade. Refrigerate for 1 hour. Cook fish under a preheated broiler for 5 to 7 minutes on each side or until opaque or grill fish on an outdoor barbecue. Serve with lemon wedges. Serves 8.
Monday, August 1, 2011
Cumin Roasted Sweet Potatoes
I found this recipe tonight at The Foodie and the Family, just after a dinner of roasted chicken, green beans and green salad. Too bad I didn't see it earlier. I would have bought some sweet potatoes! I imagine that this will be more of a winter side dish, since I don't use the oven all that often in the heat of the summer.
Cut sweet potatoes into 1/2 " cubes and lay on a baking sheet in a single layer. Pour olive oil over sweet potatoes and toss to coat. Sprinkle evenly with salt, pepper, and cumin. Toss to coat.
Bake in preheated oven for 30-35 minutes, flipping halfway, until the sweet potatoes are tender inside.
Cumin Roasted Sweet Potatoes
4 large sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons ground cumin
Preheat oven to 425°F.Cut sweet potatoes into 1/2 " cubes and lay on a baking sheet in a single layer. Pour olive oil over sweet potatoes and toss to coat. Sprinkle evenly with salt, pepper, and cumin. Toss to coat.
Bake in preheated oven for 30-35 minutes, flipping halfway, until the sweet potatoes are tender inside.
Saturday, July 30, 2011
Cinnamon Power Smoothie
This is from Primal Toad. He has a Smoothie e-book available with lots of other recipes, too. Just check his blog for the info.
1/2 Cup Almond Milk
1 Pear, Chopped (can sub other fruit, if desired)
3 TBSP (1/2 Medium) Avocado
2 tsp Cinnamon
1/4 Cup Ice
Blend and enjoy!
Cinnamon Power Smoothie Recipe
3 Large Eggs (pastured only, please)1/2 Cup Almond Milk
1 Pear, Chopped (can sub other fruit, if desired)
3 TBSP (1/2 Medium) Avocado
2 tsp Cinnamon
1/4 Cup Ice
Blend and enjoy!
S'More Bars
This is a recipe from Taste of Home, slightly adapted. Oh, it sounds so good! It's another one I'll try sometime in the future, for a birthday or Christmas or something...
S'More Bars
Press remaining mixture into a greased 9 x 13 baking pan. Place candy bars over crust; spread with melted marshmallows. Crumble remaining graham cracker mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
S'More Bars
- 1 cup butter, softened
- 1 1/2 cup sugar
- 2 egg
- 2 teaspoon vanilla extract
- 2-2/3 cups all-purpose flour
- 1 1/2 cup graham cracker crumbs
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 milk chocolate candy bars (1.55 ounces each)
- 1 package mini marshmallows
- 3 Tbsp butter
Press remaining mixture into a greased 9 x 13 baking pan. Place candy bars over crust; spread with melted marshmallows. Crumble remaining graham cracker mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Friday, July 29, 2011
Krispy Kreme Copycat Doughnuts
I am craving sweets. I saw this recipe at Candace's Kitchen and am really craving maple doughnuts now! Maybe posting this here will allow my brain to release the craving......to YOU!
Krispy Kreme Copycat Doughnuts
2 TBSP yeast
1/4 cup water
1 1/2 cups lukewarm milk (scalded, then cooled)
1 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening (melted and cooled)
5 cups all purpose flour
oil for frying
Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla OR 2 1/2 tsp maple extract
4 - 6 TBSP hot water
Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping sides of bowl. Beat in medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in remaining flour until smooth. Make sure the dough is soft - yet not sticky. Put dough into a greased bowl - turning once. Cover and let rise until double - about 1 hour.
The dough will not rise significantly like a bread dough would. The dough is ready when an indentation remains when touched. Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2 inch thick with floured rolling pin. Cut with doughnut cutter. Place cut doughnuts on a clean kitchen towel. Cover and let rise for about 40 minutes. They will get bigger this time. I promise.
Heat oil in deep fryer if you have one. Otherwise if you are like me - I use a large pan with 3 inches sides. Or you can use a dutch oven. Heat oil to 350 F. Slide doughnuts into hot oil with wide spatula. A metal one works best. Turn doughnuts as they rise to the surface. Fry until golden brown on each side. This part goes really fast so you have to watch carefully! :)
Remove carefully from oil and place on an elevated cooling rack.
Glaze
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water - 1 TBSP at a time until desired consistency.
Using a spoon - spread a little glaze over each doughnut until your glaze is all used up. You just might have to go back and add glaze a second time!
Krispy Kreme Copycat Doughnuts
2 TBSP yeast
1/4 cup water
1 1/2 cups lukewarm milk (scalded, then cooled)
1 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening (melted and cooled)
5 cups all purpose flour
oil for frying
Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla OR 2 1/2 tsp maple extract
4 - 6 TBSP hot water
Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping sides of bowl. Beat in medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in remaining flour until smooth. Make sure the dough is soft - yet not sticky. Put dough into a greased bowl - turning once. Cover and let rise until double - about 1 hour.
The dough will not rise significantly like a bread dough would. The dough is ready when an indentation remains when touched. Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2 inch thick with floured rolling pin. Cut with doughnut cutter. Place cut doughnuts on a clean kitchen towel. Cover and let rise for about 40 minutes. They will get bigger this time. I promise.
Heat oil in deep fryer if you have one. Otherwise if you are like me - I use a large pan with 3 inches sides. Or you can use a dutch oven. Heat oil to 350 F. Slide doughnuts into hot oil with wide spatula. A metal one works best. Turn doughnuts as they rise to the surface. Fry until golden brown on each side. This part goes really fast so you have to watch carefully! :)
Remove carefully from oil and place on an elevated cooling rack.
Glaze
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water - 1 TBSP at a time until desired consistency.
Using a spoon - spread a little glaze over each doughnut until your glaze is all used up. You just might have to go back and add glaze a second time!
Chocolate Zucchini Cake
I found this cake recipe on Mary Hunt's Debt-Proof Living site. I might make it for a Saturday Night dessert. I happen to have all of the ingredients on hand.
Chocolate Zucchini Cake
Cake:
Chocolate Zucchini Cake
Cake:
2 cups sugar
1/2 cup oil
1/2 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup milk
2 cups peeled and grated zucchini, drained very well
1 tablespoon vanilla extract
Frosting:
1/2 cup butter
1/4 cup cocoa
6 tablespoons evaporated milk
1 pound confectioners' sugar
1 tablespoon vanilla extract
Preheat oven to 375F. In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15 x 10 x 1-inch. baking pan. Bake for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
Tuesday, July 26, 2011
Oopsie Rolls
This recipe is all over the Internet, but this version is from Your Lighter Side.
Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Picnic Pies
Picnic Pies
Crust:
3 1/2 cups flour
1/2 cup graham cracker crumbs
1 1/2 cups cold butter, cut into small pieces
1 egg
1/2 cup cold water
Combine the flour and graham cracker crumbs in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles course meal. Whisk the egg and water together and mix into the flour mixture until just combined. Transfer to a clean work surface and gently press to form a dough. Wrap the dough in plastic wrap, press into a disk shape, and chill for at least one hour.
While dough chills, prepare Strawberry Pie Filling.
Strawberry Pie Filling:
4 cups strawberries, hulled and quartered (cut into eighths if the berries are huge)
1 cup brown sugar (not packed)
1/4 cup flour
1 teaspoon ground cinnamon
Preheat oven to 400 degrees. Combine all ingredients into a medium bowl and stir together until flour and sugar are mixed in. Set Pie Filling aside. Line two large baking sheets with foil or parchment and lightly grease.
Roll out dough onto a floured work surface and roll out to a 1/8" thickness. Use a cereal bowl for a guide, and trace with a knife.
Repeat until the dough is all used up. (Should make about 16-18 dough circles). Divide pie filling evenly between the dough circles, folding and pressing each one closed as you go. Press edges with a fork and prick center for steam to escape. Place the pies on the baking sheets.
Bake at 400 degrees for 30 minutes, or until crust is golden brown and filling is oozing out from steam holes. Remove pies immediately to a wire cooling rack and allow to cool completely. (They will harden up as they cool to room temperature).
Notes:
These pies will ooze filling as they cook, as the strawberries are very juicy. If you prefer a less juicy/messy pie, don't use all of the juice from the filling mixture when filling the pies.
Your baking sheets will look somewhat - a lot juicy when you remove the pies from the oven. Don't worry, this is normal. Just make sure to remove the pies while they're hot so the filling doesn't stick to the foil/parchment.
I definitely recommend using foil or parchment, rather than placing these directly on the baking sheet. this way, you won't have a huge clean-up when you're done!
Picnic Pies are rustic and don't need to be perfect. They're meant to be enjoyed!
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