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.
Saturday, December 9, 2017
Thursday, September 21, 2017
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.
- 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.
Wednesday, August 2, 2017
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.
- 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.
Thursday, May 25, 2017
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.
- 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.
Thursday, February 2, 2017
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.
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.
Saturday, December 31, 2016
Shrimp (or Crawfish) Etouffee
Ingredients:
- 4 slices bacon, finely chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, minced
- 2 celery stalks, chopped
- 3 garlic cloves
- 1/4 cup flour
- 14.5 oz can of diced tomatoes
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1 to 1.5 tablespoons creole seasoning (see below)
- 2 to 3 cups stock (chicken, fish, etc.)
- 1 lb shrimp or crawfish, peeled and de-veined
- 1/3 cup heavy cream or half-and-half
- hot sauce, to taste
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped fresh parsley
- steamed white rice, for serving
- 4 sliced green onion tops, for garnish
Instructions:
In a large Dutch oven set over medium heat, cook the bacon until rendered. Add the butter, onion, bell pepper, celery, and garlic. Cook until soft. Add the flour; stir until combined.
Add tomatoes, bay leaves, paprika, and creole seasoning. Cook 1 minute. Add the stock; bring to a boil. Reduce heat to medium and cook until reduced by 1/3 (approx 12 minutes). Add seafood; cook until hot.
Stir in cream, hot sauce, Worcestershire, and parsley. Serve with rice; garnish with green onion.
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Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all spices thoroughly in a bowl. Store in an airtight container away from light. Use within 3 months. Makes about 2/3 cup (for a smaller quantity, measure everything in teaspoons instead of tablespoons).
- 4 slices bacon, finely chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, minced
- 2 celery stalks, chopped
- 3 garlic cloves
- 1/4 cup flour
- 14.5 oz can of diced tomatoes
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1 to 1.5 tablespoons creole seasoning (see below)
- 2 to 3 cups stock (chicken, fish, etc.)
- 1 lb shrimp or crawfish, peeled and de-veined
- 1/3 cup heavy cream or half-and-half
- hot sauce, to taste
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped fresh parsley
- steamed white rice, for serving
- 4 sliced green onion tops, for garnish
Instructions:
In a large Dutch oven set over medium heat, cook the bacon until rendered. Add the butter, onion, bell pepper, celery, and garlic. Cook until soft. Add the flour; stir until combined.
Add tomatoes, bay leaves, paprika, and creole seasoning. Cook 1 minute. Add the stock; bring to a boil. Reduce heat to medium and cook until reduced by 1/3 (approx 12 minutes). Add seafood; cook until hot.
Stir in cream, hot sauce, Worcestershire, and parsley. Serve with rice; garnish with green onion.
----------------
Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all spices thoroughly in a bowl. Store in an airtight container away from light. Use within 3 months. Makes about 2/3 cup (for a smaller quantity, measure everything in teaspoons instead of tablespoons).
Loaded Mashed Potatoes
So good! Make the day before.
Ingredients:
- 3 lb cubed potatoes (about 9 medium), peeled if desired
- 8 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1/2 lb bacon strips, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Directions:
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender (10-15 minutes). Drain; return to pan.
Mash potatoes together with cream cheese, sour cream, butter, and milk.
Stir in bacon, cheeses, onions, and seasonings.
Cover. Refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered on low for 3 to 3 1/2 hours. Alternatively, bake in a 9x13" pan at 350F for 45-60 minutes.
Ingredients:
- 3 lb cubed potatoes (about 9 medium), peeled if desired
- 8 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1/2 lb bacon strips, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Directions:
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender (10-15 minutes). Drain; return to pan.
Mash potatoes together with cream cheese, sour cream, butter, and milk.
Stir in bacon, cheeses, onions, and seasonings.
Cover. Refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered on low for 3 to 3 1/2 hours. Alternatively, bake in a 9x13" pan at 350F for 45-60 minutes.
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