Wednesday, December 13, 2017

Spaghetti Sauce (made and canned for future use)

I got this recipe from Donna on October 1, 20111

Ingredients:

4 'ice cream pails' of tomatoes, scalded and then peeled.  To peel the tomatoes, you can watch a video about it on http://johndlee.hubpages.com/hub/How_to_peel_a_tomato


3 large onions, chopped quite finely
1/4 cup Canola oil OR  regular vegetable oil
2 tablespoons ground Basil
2 tablespoons ground Oregano
1 and 1/2 cup white sugar
1/4 cup canning salt
1/2 cup minced garlic

4 of 12-oz. tomato paste

Directions:

Cook above ingredients (except for the tomato paste) together for 1 hour. 
  • Remove from heat and run through a Foley food mill to remove seeds, etc.
  • Heat the strained mixture again until it reaches the boiling point; now add 4 of 12-oz. cans of TOMATO PASTE.
  • After mixture reaches the boiling point, add the 4 of 12-ounce TOMATO PASTE.  Bring to a boil, again. 
  • Remove from heat and run through a Foley food mill to remove seeds, etc.
  • Ladle the hot mixture into sterilized and hot quart jars, and put lids/rings on.
  • You could process this in boiling water bath for minimum of 35 minutes, but I prefer to finish it in a pressure cooker at 5 lbs. pressure for 20 minutes.

Wednesday, November 29, 2017

Chocolate Covered Peanut Butter Balls

EASIEST candy-like treats to make?   COULD BE!


The addition of Rice Krispies makes 
these lighter and more crunchy 
than some other recipes 
for Peanut Butter Balls.

INGREDIENTS:  (This recipe makes close to 100 "candies"-- if they are small.)
  • 3/4 cup butter (this is 1 and 1/2 sticks)
  • 2 cups chunky peanut butter (this equals a 16-oz. jar)
  • 1 teaspoon vanilla.
  • 1 pound of powdered sugar.
  • 3 cups Rice Krispies cereal (some people crush it a little bit before adding, but I did not).
CHOCOLATE DIP:
  • 2 ounces shortening (you could substitute 2 oz. paraffin wax for this, but I did not).
  • 1 of 24 ounce bag of chocolate chips (semi-sweet chocolate OR milk chocolate OR a combination of both).
  • Decorative sprinkles, optional.
DIRECTIONS:
  • Melt butter and, while hot, stir in the chunky peanut butter.
  • Mix well.
  • Add vanilla, powdered sugar and Rice Krispies.
  • Work in with hands until it will form small balls (balls that are about 1" in diameter).
  • NOTE:  If the mixture seems too dry, even like in the photo below, it will still be okay. Just gather it up, give it a squeeze or two and work into "ball shape".  Continue on with the rest of the directions...
  • Chill the shaped balls on waxed or parchment paper for about thirty minutes so that they are easier to handle when dipping.  (In the cold months, our winter-cold porch makes this so quick 'n easy.)
  • Add the 2 oz. of shortening to a microwave-safe bowl with the chocolate chips.
  • Microwave for only one minute at a time-- stirring in between.  DO NOT let these BURN!
  • When totally melted and smooth, you are ready to start dipping.
  • Stick a long very thin wooden skewer into the side of a chilled peanut butter ball and roll in the chocolate, or spoon the chocolate over the ball with a spoon.
  • Let excess chocolate drip off before placing them back onto the waxed paper.  (If you want any sprinkles on top, do it immediately while the chocolate is soft.)
  • Set aside until chocolate coating hardens...  
  • I don't know if it's necessary or not, but I store them in the refrigerator until about 30 minutes before serving.  
Next time, I am going to use a very small
"cookie scoop" when making these-- that way,
the balls will be more uniform in size.
(It's all about the "looks", you know! ☺ ) 

If you just want to send a little "thank you"
to someone for no special reason, sprinkle
little "♥" decorations on their tops... like this:
♥♥♥♥♥♥♥♥♥
The End!

Tuesday, November 28, 2017

Turkey 'n Grape Salad

Turkey is great, but if you have a bit too much 
left over from when it was originally served, here
 is the perfect way to "change" 
the look and taste of it.


Rather than eat this as a salad on a bed of lettuce, I 
brought back a good memory--  How?  At noon, I piled this 
goodness between two slices of bread.  (A croissant would have 
been even better-- that would have been more similar to a 
chicken/grape salad sandwich* I bought at some of the
Arby's restaurants in years gone by.) 


Ingredients:   This makes about 5 servings of 1 cup each. 

  • 4 cups cubed/cooked turkey breast.  (I used a mixture of light and dark meat.)
  • 1/2 pound green grapes, halved.
  • 1 and 1/3 cups finely diced celery.
  • 1/2 cup coarsely chopped and toasted pecans (I didn't toast mine.)
  • 1 green onion, finely sliced (about 1/8 cup of finely diced onions would work, too).
  • 1/2 cup of mayonnaise.
  • 1/3 cup of chicken broth (I did not use this, because I didn't want to open a larger container.)
  • 1/8 cup of vinaigrette.  (If you don't have this on hand, google for a "substitute.)
  • 1 scant teaspoon prepared yellow mustard.
  • Salt, to taste
Directions:
  1. In a large bowl, combine the turkey, grapes, celery, pecans and onions.  
  2. In a small bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth.\Pour over turkey mixture and mix well.
  3. Cover and chill for at least 4 hours before serving.
  4. Refrigerate leftovers.


*  You can find a more simple "copycat" of Arby's Chicken/Grape Salad sandwich here: 

 http://www.geniuskitchen.com/recipe/copycat-of-arbys-chicken-salad-sandwich-388944

Thursday, November 23, 2017

Cranberry/Pineapple/Pomegranate/Pecan Salad

I am a NEW fan of cranberriesl!!!



ESPECIALLY, cranberries that are 
"attending" a "party" like this!!!





INGREDIENTS:


  • 1 of 10-oz. bag fresh whole cranberries (3 cups?)
  • 3/4 cup of granulated sugar
  • 2 cups miniature marshmallows
  • 1 of 20 oz. can crushed pineapple, well drained
-----
  • 1 cup heavy whipping cream 
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
-----
  • 1 cup pomegranate seeds


DIRECTIONS:


  1. Chop cranberries in a food processor until no large pieces remain.
  2. Transfer to a mixing bowl and stir in the sugar.  Cover and refrigerate for 2 hours or longer.
  3. Drain any accumulated juices from the cranberry/sugar mix if needed.
  4. Mix in the marshmallows and drained pineapple.  Set aside.
  5. Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it starts to thicken (about one minute?)--  add the powdered sugar and vanilla.  Continue beating until soft peaks form in the cream.
  6. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. 
  7. Transfer to a pretty serving bowl.  Cover.
  8. Refrigerate (or freeze?) for about 2 hours.
  9. Right before serving, top with the pomegranate seeds.
  10. Optional:  Pecan halves (because I like them!)





Tuesday, November 21, 2017

German Onion Pie

Oh, MY!  ...an ONION pie!?!?!
(Lighting can play "tricks"-- The actual pie wasn't as 
"yellow" as in the above photo.)

NEVER in my life were ONIONS a part of
 my thinking when I heard the word "PIE"!!!!

That is, not until Marshall, a former classmate of 
12 years, posted on his Facebook page that he'd 
had a slice of onion pie at a "food event" in Texas.

It sounded "good"...  and, ...

Since, ...besides "the Irish",  I have a whole 
"boatloadof German ancestors 
on my father's side, I just had to find 
this recipe and make it-- 
yes, make it, bake it, and LOVE it!!!

(For breakfast today, I enjoyed the last 
few slivers of this goodness!!!)

If you google "onion pie", you will find so many 
recipe options-- choose the one you think 
sounds good for you and try it.  I chose this one...

Ingredients:
  • 5 "thick" slices of bacon, diced.
  • 2 cups peeled/chopped onions
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 unbaked 9-inch pie shell
Directions:
  1. Preheat oven to 400-degrees F.  (Will lower temp. after baking for 15 minutes.)
  2. Saute bacon.  
  3. Drain "most" of the bacon fat from the pan.
  4. Add the onions to the pan with bacon and saute until clear.  (Do not brown the onions.)
  5. Set aside to cool a bit.
  6. Beat the eggs and sour cream together in a small bowl.
  7. Sprinkle the flour over the top and beat it into the sour cream mixture.
  8. Stir in the salt and pepper.
  9. Prick the bottom of the unbaked pie shell several times with a fork.
  10. Spread the onions/bacon over the bottom of the pie shell.
  11. Pour the sour cream mixture over the top.
  12. Bake for first 15 minutes.
  13. Reduce heat to 350-degrees F.
  14. Continue baking for another 15 minutes or until nicely (lightly) browned.
  15. Serve hot.

Monday, October 30, 2017

Apple Pie by Grandma Ople

This recipe comes from allrecipes.com and has 4,138 of 5-star reviews.  Beat that, huh!!!  http://allrecipes.com/Recipe/apple-pie-by-grandma-ople/detail.aspx

"Grandmas from all around can be proud of this unique recipe that brings fabulous results.  Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup."

INGREDIENTS:

1 recipe pastry for a 9-inch double crust pie (I use the crust listed in my own list and has my sister Nadine's name in it).

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples, peeled, cored and sliced

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).  Melt the butter in a saucepan.  Stir in flour to form a paste.  Add water, white sugar and brown sugar, and bring to a boil.  Reduce temperature and let simmer.

2.  Place the bottom crust in your pan. Fill with apples, mounded slightly.  Cover with a lattice work crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not run off.

3.  Bake 15 minutes in in the preheated oven.  Reduce the temperature to 350 degrees F (175 degrees C).  Continue baking for 35-35 minutes, until apples are soft.

Saturday, July 1, 2017

Blueberry Pie

Since the recipe for the pie crust below is made using Vodka, I will be using my own 'tried and tested' recipe for pie crust-- the one my sister Nadine uses, and it can be found in my recipe list under "pie crust".

If you DO want to follow the following pie crust recipe, you can substitute the Vodka with the same amount of white grape juice or apple cider combined with lime juice, or use plain water in place of the vodka.

Blueberry Pie

Published July 1, 2008.   From Cook's Illustrated at the following website:
http://www.cooksillustrated.com/recipes/detail.asp?docid=14947&Extcode=L1GN1CB00

Why this recipe works: When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.

Makes one 9-inch pie

This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients

  • Foolproof Pie Dough
  • 2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
  • 1/2cup vegetable shortening , cold, cut into 4 pieces
  • 1/4cup vodka , cold (see note about substitution)
  • 1/4cup cold water
Blueberry Filling
  • 6cups fresh blueberries (about 30 ounces) (see note)
  • 1 Granny Smith apple , peeled and grated on large holes of box grater
  • 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
  • 3/4cup sugar (5 1/4 ounces)
  • 2tablespoons quick-cooking tapioca , ground (see note)
  • pinch table salt
  • 2tablespoons unsalted butter , cut into 1/4-inch pieces
  • 1 large egg , lightly beaten with 1 teaspoon water

Instructions

For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Tuesday, June 27, 2017

FAVORITE PANCAKES


Back in the mid-70's (I think!), I found this recipe in a Family Circle magazine.  Rather than buy "boxed pancake mix" with rather "strange ingredients", prepare this--  it is so easy, quick, and good.

This recipe is for about two servings, but can easily be doubled/tripled :

1 egg, slightly beaten
1 cup buttermilk
2 tablespoons salad oil (or melted butter)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Sometimes, I add about two tablespoons of wheat germ.  I add more buttermilk if batter is too thick.

Favorite Coffee Cake



Back in the mid-70's, I found this recipe in a Family Circle magazine (I think!)


CAKE:
1 and 1/2 cups all-purpose flour
1/2 cup granulated white sugar
1/4 cup brown sugar, packed
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup of milk*
1/4 cup butter, softened
1 large egg, slightly beaten

Beat everything together and pour into a greased 9-inch round layer cake pan.  Set aside while you prepare the topping (recipe below).

*  I've never tried the following variation, but, ...IF you use buttermilk in place of regular milk, read this first and proceed accordingly:

"If you want to substitute 1 cup of buttermilk for the sweet milk, blend 1/2 teaspoon of BAKING SODA into the flour and use only 1/2 teaspoons of  BAKING  POWDER



In other words, 1/2 teaspoon of baking soda plus 1 cup of buttermilk (or an equivalent) can replace about 2 teaspoons of the baking powder."


TOPPING:
1/3 cup brown sugar, packed
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
3 tablespoons firm butter

Mix/cut all topping ingredients together until crumbly and then evenly sprinkle this topping onto batter and bake in oven at 350-degrees for about 25-30 minutes.

Farmhouse Buttermilk Brown Sugar Cake



Cake:
1/2 cup butter, softened
2 cups light brown sugar, packed
2 large eggs
2 cups buttermilk
2 teaspoons vanilla extract
2 teaspoons baking soda
3/4 teaspoon salt
3 cups unbleached all-purpose flour

Topping:
6 tablespoon melted butter
1 cup light brown sugar, packed
1/4 cup milk
1/8 teaspoon salt
2/3 to 1 cup diced pecans

Directions:

  1. Preheat the oven to 350-degrees. Lightly grease a 9"x13" pan.
  2. Beat the butter and brown sugar together until smooth.
  3. Add the eggs, beating until smooth.
  4. Stir in the buttermilk and vanilla extract.
  5. Add the baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 35 minutes.  Towards the end of the baking time, prepare the topping by following these directions...
  8. Stir the melted butter and the sugar together.  Add the milk, pecans, and salt.  The glaze will be thick but pourable.
  9. Top the baked cake with the topping, and return to the oven for another 10 minutes. 
  10. Remove the cake from the oven.  The topping will look very runny. You can eat the cake hot, with the glaze still gooey, or let the cake sit at room temperature for a few hours, by which time the glaze will have set.
  11. Yield:  24 servings.

Wednesday, May 3, 2017

Cast-Iron Dutch Baby (PUFF Pancake) w/ Blueberry Sauce *


M-m-m-m-m-m...
♪ Cast Iron Skillet, ...take me home
to the place where I belong... ♪
(Adapted from John Denver's song-- 
Take Me Home Country Roads.)



I don't know of many other things that
can take me back as quickly to 
when my mother was standing at her 
old wood-burning kitchen stove 
than this cast iron skillet can--
that is one of the reasons why
this PUFFY PANCAKE is a favorite
to make and enjoy!

Other reasons include "I like the taste
of these, and the ease of making them!" ...
and, they remind me of my son's wife,  
Audra, who made these for us when 
we were visitors.  


Depending on the degree of hungriness, this might serve three people, OR, oh my goodness, ...just ONE "Starvin' Marvin"! (?)

INGREDIENTS:

  • 4 tablespoons (1/2 stick) butter, cut into pieces
  • 3 large eggs, lightly beaten 
  • 1 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of ground nutmeg
  • pinch of salt
  • ...............................
  • 2 tablespoons confectioners' (powdered) sugar
  • ...............................
  • Blueberry Sauce with optional lemon wedges.  Recipe for sauce is below.
DIRECTIONS:
  1. Scatter the butter into a 10-inch cast-iron skillet.  Place on the middle rack of the oven and preheat to 450-degrees.  (Watch to make sure butter doesn't get too hot while you are making the batter.)
  2. Meanwhile, pour the eggs* into a blender and blend on high until light and foamy.  Remove the blender's lid and add the milk, flour, granulated sugar, vanilla, nutmeg, and salt.  Blend again until all the ingredients are completely incorporated.
  3. Remove the heated pan with the butter from the oven, pour in the batter (do not stir), and return to the oven immediately.  Bake for 15-20 minutes, or until golden and puffy.
  4. While the Dutch baby cooks, make the blueberry sauce (recipe is shown below).

 5.  When the Dutch baby is done, remove form the oven and use an offset spatula to loosen and lift it onto a cutting board.  Cut into wedges.  Sift the powdered sugar over each piece and serve with lemon wedges (optional) and blueberry sauce.  


This is also tasty served with Maple Syrup, or 
with... whatever you like!


BLUEBERRY SAUCE RECIPE:  (I cut the following amounts in half, and had enough.)
  • 2 pints blueberries, fresh or frozen.
  • 1/4 cup (or 4 tablespoons) granulated sugar
  • 1 tablespoon (or 3 teaspoons) lemon juice
     DIRECTIONS:  In a nonreactive*** sauce pan, and over medium heat, stir together the blueberries, granulated sugar, and lemon juice.  Simmer until the blueberries begin to pop, about 15 minutes.  Mash lightly to release more juice.  Let cool just until ready to serve.

* I found this recipe on Facebook.  It was submitted by Rachael Narins in November of 2016-- shared by Grit Rural American Know-How and can be found at (http://www.grit.com/food/recipes/dutch-baby-recipe-zerz1611zfis)  

** My 8-yr. old foster boy has taken a real interest in cooking/baking and I am happy about that.  He gets his stool to stand on and doesn't miss anything!  At first, he was uneasy while learning to crack an egg, but, ... He cracked the three eggs for this recipe just like a PRO!!! 
     

*** Non-reactive material is glass, plastic, stainless steel, glazed ceramic, unglazed clay, Corning Ware, or non-stick (which has the metal coated). Calphalon and Alpholon cookware have non-reactive surfaces on them. Le Creuset has a porcelain surface over the cast iron.

Saturday, April 8, 2017

ABC Meat Loaf

My long-time favorite "go to" meatloaf recipe...
I also like this for my "make ahead" meals.

It was "way back when" that I first saw this recipe on a container of Quaker rolled oats-- since then, it has been my most favorite "go to" recipe. 

Preheat oven to 350-degrees.

INGREDIENTS:

1 and 1/2 lb. med. lean ground beef
3/4 cup quick oats
1/4 finely chopped onion
1/4 teaspoon pepper
1 egg, beaten
1 can Campbell's ABC vegetable soup (undiluted)
1 teaspoon salt (I usually skip this because of the salt that's already in the ABC soup)
1/2 cup milk

DIRECTIONS:

Mix together, pack (not too tightly) into a loaf pan*, or lightly flatten out in a 9x13" pan* for a meal in less time. If desired, spread a bit of  ketchup-based sauce on top (recipe below).  Baking time:  Bake in a loaf pan at 350-degrees for about 1 hour, or bake in a more flat pan for about 30 minutes OR until done.

* More recently, instead of putting the combined/prepared meat into a loaf pan, I just put scoops (about 2/3 cup each) of the meat mixture into each well of a larger-sized muffin tin that I've sprayed with "non-stick" oil.  Bake in a 350-degree oven for about 35 minutes, or until done.  Serve immediately.  Or, for serving later, ...

When done and  slightly cooled, I remove each "ball of goodness" from the muffin tin and put them into a "non-stick sprayed" glass baking dish; cover tightly and refrigerate until closer to serving time.  
To prepare for serving:  I first spread a little of the ketchup-based sauce on top of each "ball" of the meat mixture (see recipe below, or use whatever sauce you prefer).  Re-heat at 325-degrees for about 30-35 minutes (or until hot all the way through).  Sometimes I cover for only the first half of the re-heating time.  Do whatever works best for you.

`````````````````````````````````````````````````````````

MEATLOAF SAUCE:

Blend together:  1/2 cup tomato ketchup, 5 tablespoons brown sugar, 1 teaspoon dry mustard, dash of Worcestershire sauce, and a dash of hot sauce (IF you like a little "heat").

Friday, April 7, 2017

Raised Doughnuts*

The photos below belong to me.

This is the recipe I should have tried before I tried the last one I tried!  Follow THAT jargon, huh!   I didn't do these up all fancy-like, but they sure are light and  'poofy'.


Remembering the Saturday afternoon raised doughnuts my mother would make when everyone was so busy around the farm with outside projects (jobs), I've been wanting to learn how to make them for a long while and had tried various recipes-- for me, none of them turned out a doughnut as light and  as my mother's!  (My mother had her doughnut recipe "in her head".)

About these?.....I say.....
"M-m-m-m-m-m-m!"

By the very feel of the dough with this recipe, I was so sure these were going to be LIGHT, and I was right!
Because I used a large doughnut cutter, these are 
almost 5" across and just under 2" thick.


For this great recipe, click on the link below:

* https://www.justapinch.com/print/dessert/cake/moms-raised-doughnuts-3.html

For plenty of "how to" photos, click here...
http://www.justapinch.com/recipe/cookiequeen/moms-raised-doughnuts/cake

No wonder these doughnuts taste so much 
like the ones my own mother made-- 
because they just are!

Thursday, April 6, 2017

Maple-Sweetened Banana Muffins

I just HAVE to save this recipe here
because I do not ever want to lose it.

These are not the "dessert" kind of muffin--
but are so good for a "grab and go" of 
...GOODness!

These ameteurish photos are mine.


I had a supply of "ripe" bananas--
I googled "whole wheat banana muffins" and found this recipe!


This recipe caught my eye because
it called for "all things good"!
Whole wheat flour, coconut oil,
maple syrup, ripe bananas,
milk (reg. or almond milk),
eggs, oatmeal, etc.

You can find the recipe for these at:

http://cookieandkate.com/2015/healthy-banana-muffins-recipe/


(There are all kind of good/interesting recipes on her site. Check it out.)