Glazed Gingerbread Donuts

First recipe made in our celebratory 10th anniversary donut pan. Best eaten fresh!

Ingredients:

- 1 cup flour
- 1/4 cup light or dark brown sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt

- 1 large egg
- 1/4 cup sour cream
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 2 tablespoons vegetable oil
- 2 tablespoons whole milk

Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons whole milk
Whisk together all ingredients until well combined.

Directions:

Preheat oven to 350F. Grease a donut pan.

Combine the dry ingredients. add the wet ingredients, mixing together until just combined.

Fill donut molds with batter, just over halfway full.

Bake for 10-2 minutes, until donuts spring back slightly when touched. Let cool slightly. While still warm, dip donuts in the gingerbread glaze then put on a wire rack to set. Store in an airtight container for up to 2 days.

Double Chocolate Banana Muffins

Ingredients:

- 1 1/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 cup sugar
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg

- 1 1/3 cups mashed ripe bananas (about 3 medium bananas)
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg

- 1 cup (6 oz) miniature chocolate chips
- 1/2 cup chopped walnuts (optional)

Directions:

Preheat oven to 350F. Grease muffin tins, or line with paper liners.

Whisk together the first 8 ingredients.

In a separate bowl, whisk together the bananas, oil, vanilla, and egg, until blended. Add to flour mixture. Stir just until moistened. Fold in chocolate (and walnuts, if desired).

Fill prepared muffin cups 3/4 full. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Burgers

Ingredients:

- 1 egg

- 1 teaspoon mustard (regular or Dijon)
- 1 teaspoon Worcestershire sauce
- 1 small onion, finely grated (or minced dried onion)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper

- 1 lb medium ground beef

Directions:

Lightly oil grill. Heat to medium.

Whisk egg in a bowl. Add next 6 ingredients. Add any "stir-ins" that appeal to you (sun dried tomato, lemon or lime rind, ketchup, barbecue sauce, curry powder, fresh herbs, cajun seasoning, teriyaki sauce, etc.).

Crumble in the beef. Use your hands or a fork to gently mix. Handle the meat as little as possible to avoid toughness. Gently shape the mixture into burgers, about 3/4" thick. Use your thumb to make a shallow depression in the middle of each burger to prevent puffing up while cooking.

Place burgers on grill. Close lid. Cook until no longer pink inside, turning once (about 6-8 minutes per side). Meat thermometer should read 160F.

Pancakes

Ingredients:

- 1 cup flour (white or wheat)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 tablespoons vegetable oil

Directions:

Combine the dry ingredients. Make a well in the center; set aside.

Combine the egg, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Add additional milk to thin, if necessary.

Pour about 1/4 cup batter into a 3" circle on a hot lightly greased griddle or skillet. Cook over medium heat about 2 minutes on each side, or until golden brown.

Brown Sugar Glazed Carrots

Easy and delicious!

Ingredients:

- 1 lb baby carrots
- 2 tablespoons butter
- 1/3 cup packed brown sugar
- 1 cup water
- salt, to taste
- freshly ground black pepper, to taste
- toasted pecans (optional)

Directions:

Wash the carrots under cold running water.

Combine the carrots, butter, brown sugar, and water in a medium saucepan. Stir to blend the ingredients thoroughly.

Bring to a boil over high heat. Reduce heat to medium-low. Continue boiling, uncovered, for 20-25 minutes, or until the carrots are tender and the liquid has evaporated. Check and stir frequently to avoid scorching. Add more water, as needed. Season with salt and pepper, to taste.

If desired, stir in 1/2 cup of toasted pecans before serving.