I saw this online but haven't tried it.. it looks yummy!
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup fat free sour cream
For glaze:
1 cup powdered sugar
4 T apple cider
Directions:
Spray your donut pan with no-stick spray (I used a Wilton regular-sized donut pan, which makes 6 donuts, and a Wilton mini donut pan, which makes 12 mini donuts. I had enough batter to make 6 more in the big pan.)
Preheat oven to 400 degrees F.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, whisk together the egg, brown sugar, apple butter, syrup, cider, and sour cream.
Fold the dry ingredients into wet ingredients, blending just until combined.
Pour batter into a gallon ziplock bag. Cut off one corner to use like a pastry bag. Pipe the batter into the donut pan cavities, about 2/3 full.
Bake in preheated oven about 10 minutes (mine took a little less).
While the donuts are baking, mix up the glaze. In a shallow bowl that is large enough to dip the donuts in later, combine the powdered sugar and apple cider until smooth. It is a glaze, so it will be thin.
When the donuts are cooked, flip out onto a cooling rack. Dip warm donuts into glaze and let them cool on cooling rack until glaze sets.
Serve with hot apple cider or hot chocolate for dunking. Yum!
This recipe made 12 regular donuts and 12 mini donuts using my Wilton donut pans.
Sunday, October 2, 2011
Sunday, August 21, 2011
Easy Pizza Crust
Ingredients
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
Directions
1.In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4.Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
Directions
1.In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4.Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Sunday, November 14, 2010
Mozzarella Beef Burgers
1 lb ground beef
1/2 cup shredded mozzarella cheese
1/2 cup bread crumbs
1/4 cup barbeque sauce, divided
4 hamburger buns
Preheat grill (or broil on oven) to medium high heat. Mix meat, cheese, bread crumbs and 2 Tbsp of the bbq sauce. Shape into four patties. Place patties on grill or dish if broiling in oven. Cover grill with lid. Grill 4 to 6 min, Broil to brown on both sides and well done. Brush remaining 2 tbsp bbq sauce during last 2 min of grilling time.
Fill buns with burgers and lettuce if desired.
1/2 cup shredded mozzarella cheese
1/2 cup bread crumbs
1/4 cup barbeque sauce, divided
4 hamburger buns
Preheat grill (or broil on oven) to medium high heat. Mix meat, cheese, bread crumbs and 2 Tbsp of the bbq sauce. Shape into four patties. Place patties on grill or dish if broiling in oven. Cover grill with lid. Grill 4 to 6 min, Broil to brown on both sides and well done. Brush remaining 2 tbsp bbq sauce during last 2 min of grilling time.
Fill buns with burgers and lettuce if desired.
Cheesy Beef Corn Chip Skillet
1 lb ground beef
1 small onion, chopped
3/4 cup water
1 pkg taco seasoning mix
2 cups corn chips
1/4 lb velvetta, cut into 1/2 inch cubes
2 cups shredded lettuce
2 tomatoes, chopped
Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package. Cover meat mixture with chips and velvetta; cover. Cook on low heat 5 min. or until Velvetta is melted. Top with lettuce and tomatoes.
1 small onion, chopped
3/4 cup water
1 pkg taco seasoning mix
2 cups corn chips
1/4 lb velvetta, cut into 1/2 inch cubes
2 cups shredded lettuce
2 tomatoes, chopped
Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package. Cover meat mixture with chips and velvetta; cover. Cook on low heat 5 min. or until Velvetta is melted. Top with lettuce and tomatoes.
Spinach Lasagna Rolls
4 oz (1/2 of 8 oz pk) cream cheese softened
1 pk frozen chopped spinach, thawed and well drained
1 1/4 cups shredded low moisture whole milk mozzerela cheese, divided
1/4 cup grated parmesan cheese
6 lasagna noodles, cooked and drained
2 cups spaghetti sauce
Heat oven to 375 degrees. Mix cream cheese, spinach, 1 cup mozzarella and parmesan until well blended; spread onto noodles. Roll up tightly.
Place, seam sides down, in a 9 inch sq baking dish; top with sauce and remaining cheeses.
Bake 30 minutes or until heated through.
1 pk frozen chopped spinach, thawed and well drained
1 1/4 cups shredded low moisture whole milk mozzerela cheese, divided
1/4 cup grated parmesan cheese
6 lasagna noodles, cooked and drained
2 cups spaghetti sauce
Heat oven to 375 degrees. Mix cream cheese, spinach, 1 cup mozzarella and parmesan until well blended; spread onto noodles. Roll up tightly.
Place, seam sides down, in a 9 inch sq baking dish; top with sauce and remaining cheeses.
Bake 30 minutes or until heated through.
Pumpkin Creme Pies
For Creme Pies
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 can pumpkin (15 oz)
2 whole eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tpsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
For Filling
1 pkg cream cheese softened (8 oz)
1 stick unsalted butter, room temp
1 pck powdered sugar, (16 oz)
3 drops vanilla extract
2 dashes cinnamon
Preheat oven to 350 degrees. Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by vanilla. In a seperate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)
Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream cheese filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half of the pies and top with another piece. Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days! A great version of oatmeal cream pies!!! YUMMY!!!!!!!!!!!!!!!
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 can pumpkin (15 oz)
2 whole eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tpsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
For Filling
1 pkg cream cheese softened (8 oz)
1 stick unsalted butter, room temp
1 pck powdered sugar, (16 oz)
3 drops vanilla extract
2 dashes cinnamon
Preheat oven to 350 degrees. Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by vanilla. In a seperate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)
Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream cheese filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half of the pies and top with another piece. Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days! A great version of oatmeal cream pies!!! YUMMY!!!!!!!!!!!!!!!
Wednesday, October 27, 2010
Asian Pork Tenderloin
1 1/2 lbs whole pork tenderloin
1/2 cups reduced sodium soy sauce
1/4 cups sesame oil
2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp light brown sugar
1/2 tsp onion powder
1 tsp freshley cracked black pepper
2 tbsp chili garlic sauce (I omitted)
1 tbsp cornstarch
1 cup reduced sodium chicken broth at room temp
2 whole green onions (green parts only) diced for garnish
Rinse and pat dry the pork loin. In a gallon baggie, combine the soy sauce, sesame oil, worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze out air, seal baggie and refridgerate for 6-8 hours. Preheat oven to 400 degrees. Line a 9x11 baking dish with non-stick foil or use regular foil and spray with cooking spray. Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes or internal temp reaches 145-150 degrees. Remove the loin to serving plate, cover with foil and let rest for 15-20 minutes while you finish the sauce..
Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temp chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from the heat. Slice Pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in a extra dish on the side. Garnish with onions.
1/2 cups reduced sodium soy sauce
1/4 cups sesame oil
2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp light brown sugar
1/2 tsp onion powder
1 tsp freshley cracked black pepper
2 tbsp chili garlic sauce (I omitted)
1 tbsp cornstarch
1 cup reduced sodium chicken broth at room temp
2 whole green onions (green parts only) diced for garnish
Rinse and pat dry the pork loin. In a gallon baggie, combine the soy sauce, sesame oil, worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze out air, seal baggie and refridgerate for 6-8 hours. Preheat oven to 400 degrees. Line a 9x11 baking dish with non-stick foil or use regular foil and spray with cooking spray. Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes or internal temp reaches 145-150 degrees. Remove the loin to serving plate, cover with foil and let rest for 15-20 minutes while you finish the sauce..
Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temp chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from the heat. Slice Pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in a extra dish on the side. Garnish with onions.
Subscribe to:
Posts (Atom)