Chocolate Buttermilk Doughnuts
Chocolate Buttermilk Doughnuts
These are a cake type doughnut- using baking powder as leavening instead of yeast. These doughnuts have a soft texture inside with a slight crispiness to the outside. We made them yesterday using a doughnut cutter so we got both rings and doughnut holes. I am happy just serving them with a dusting of powdered sugar. With the help of some creative kids we ended up with chocolate doughnuts glazed, sugared and decorated with sprinkles. So pretty and so tasty. Here is the recipe.
Chocolate Buttermilk Doughnuts
3 1/4 cups flour
1/3 c. cocoa
1 T. baking powder
2 t. cinnamon
1 t. salt
2 beaten eggs
1 c. sugar
1 t. vanilla
2/3 c. buttermilk
1/2 c. butter, melted
oil for deep frying- I used coconut oil
assorted topping such as cinnamon sugar, powdered sugar, powdered sugar glaze, sprinkles, chocolate glaze
Combine dry ingredients and set aside. Beat together eggs, sugar and vanilla. Combine the buttermilk with the melted butter. Add half the flour mixture to the egg mixture and stir until just blended. Beat in half of the buttermilk mixture. Repeat with remaining ingredients. Cover and chill dough for at least a couple of hours before using. When ready to make doughnuts heat oil in a pan until it reaches about 375 degrees. While oil is heating, on floured surface, roll dough 1/2 -inch thick and cut out with a doughnut cutter. Fry doughnuts about 1 minute per side. Drain on paper towels. If rolling in sugar do so while they are still warm. They can be frosted and decorated with sprinkles when warm or at room temperature. Makes 20-25 doughnuts.
Decorating the doughnuts
Dipped in glaze and rolled in sprinkles
Ricotta-Cinnamon Fritters
Ricotta-Cinnamon Fritters
Still recovering from a wonderful day of making doughnuts with old and new friends. As promised I will be posting recipes for all the doughnuts we made on Fat Tuesday. I’ll start with the Ricotta Cinnamon Fritters. Light and not too sweet. They are also easy to make.
Ricotta-Cinnamon Fritters
3/4 c. flour
2 t. baking powder
1/2 t. salt
1 T. cinnamon
1 c. ricotta cheese
2 eggs, beaten
3 T. sugar
2 t. vanilla
Powdered sugar for dusting
oil for deep frying
Heat oil to 370 degrees in heavy saucepan. While oil is heating combine dry ingredients with cinnamon and set aside. Beat together cheese, eggs, sugar and vanilla until smooth. Stir in dry ingredients. Working in batches spoon batter by level tablespoonfuls into hot oil, turning occasionally until golden brown, about 3 minutes in all. Transfer with slotted spoon to paper towels to drain. Dust with cinnamon sugar or powdered sugar and serve. Makes about 3 dozen.
Feed the Birds- Fruit!!!
Robin eating grapes
I have always fed the birds in Winter. It is a family tradition that I keep up. I know black oil sunflower seeds are the preferred food for many birds so that is what I fill the feeders with. Other things are good for them, too. I noticed a sweet robin hanging out under the bird feeder a few days ago. I know robins like fruit so I tossed out a couple of slightly shriveled apples that were going to go to the compost heap. The robin began eating them almost right away. Today she was out there pecking at an apple so I brought out some grapes. She started eating the grapes right away. It was sweet. As I shoveled the walkway she’d give me a look but never flew away. She just kept eating her unlikely Winter treat.
It brought to mind a robin from years ago. My Mother always fed the birds and one snowy day she saw a robin sitting under the feeder. She wanted to give her something she would really like so she sent my Father out to the bait store to get worms. She would toss a few out the window whenever she saw the robin. It was not lost on my Father that while he was NEVER allowed to bring bait into the house there was now a box of worms in the fridge. Mom read up in one of her bird books and discovered that robins are also fruit eaters so she switched to feeding the robin raisins. Eventually the robin would chirp under the kitchen window and my Mother would toss out some raisins. Over time the robin would flutter by the window if the raisins weren’t tossed out when she first arrive. You have to understand that my Mom had a special gift with all animals. They sense something in her that was gentle. Mom decided to hold the raisins in her palm rather than toss them one day. Sure enough the robin landed in her hand to eat them. The ritual continued for several winters. The robin would chirp, Mom would open the window and hold out a hand of raisins and the little bird would sit on her hand and eat them. I got a chance to feed her as well on several occasions.
So if you have some extra fruit around the house consider sharing with our feathered friends. They will be a welcome change. Who knows? You might even get a chance to hold a robin.
Butternut Squash Cupcakes
Butternut Squash Cupcake
Since I still have some winter squash I decided to use one the the butternut squashes to make a dessert. The cupcakes are moist, sweet and have a nice spice flavor. The orange butter cream complimented them well. I don’t like a lot of frosting so I made just enough for a swirl on each cupcake. You might want to double the frosting recipe if you like more.
Butternut Squash Cupcakes
4 eggs, slightly beaten
3/4 c. oil
1 1/2 c. sugar
2 c. cooked butternut squash, you could use other winter squash or pumpkin
1 3/4 c. flour
1/4 c. cornstarch
3 t. cinnamon
1 t. nutmeg
1/4 t. cloves
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, squash and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting. Makes 30-36. Frost with Orange Butter Cream.
Orange Butter Cream
1/3 cup butter
4 1/2 cups sifted confectioners’ sugar
1/4 cup orange juice concentrate
1 1/2 teaspoons vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the juice and vanilla. Slowly beat in remaining sugar.
Chicken with Romaine Lettuce Sauce
Chicken with Romaine Lettuce Sauce
I found myself with some Romaine lettuce and was just not in the mood for a salad. Probably because it was snowing outside and very cold. I added the lettuce to my chicken and created a wonderful dish.
Chicken with Romaine Lettuce Sauce
oil
1 medium onion, sliced
6 boneless, skinless chicken thighs
flour
salt and pepper
6-8 cups shredded Romaine lettuce
1 c. chicken stock
fresh chopped parsley
hot pepper sauce
Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.
Add lettuce to chicken in the skillet
Ready to serve
Spinach and Mushroom Quiche
Spinach and Mushroom Quiche
The cold winter this year has really got me craving comfort foods. Also have a real taste for some childhood favorites. My mother used to make some really good quiches. Always a home made crust. I used what I had on hand the other day to whip up this quiche. Thought of her when I made it.
Spinach and Mushroom Quiche
1 unbaked pie crust
1 T. oil
1 small onion, chopped
8 oz. sliced mushrooms
salt and pepper to taste
1 (10 oz.) package frozen spinach, thawed and squeezed dry
4 oz. diced Swiss Cheese
2 T. flour
1 c. milk or half and half
3 eggs, beaten
In skillet saute onion in oil until tender. Add mushrooms and cook about 5 minutes more. Season with salt and pepper. Stir in the spinach and set aside. In 9-inch pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach mixture. Combine milk with the eggs and pour over the spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down over to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean the quiche is done. Serves 4-6.
Spinach and Mushroom Quiche
Lamb Ribs
Lamb Ribs
If you haven’t tried these before, lamb ribs are a fun and easy dish to make. They are often a lot less expensive than other cuts of lamb. They are frequently labeled as lamb riblets. A slab of lamb riblets run about 2 pounds and will feed two. You can treat them a lot like other ribs. I marinated these in a little apple cider vinegar for a couple of hours. To cook them I rubbed them all over with Ethiopian seasoning-recipe follows- and I added some pink salt. I started them out at 400 degrees for about an hour and then turned them down to 300 for 30 minutes more. They were juicy and pretty tender.
Ethiopian Seasoning
1 T. paprika
1 t. each cayenne pepper, cumin, garlic powder and ginger
1/2 t. allspice
1/4 t. cinnamon
You probably won’t need all of the seasoning for 1 rack of ribs. Refrigerate the rest for later use.
Lamb Riblets fresh out of the oven
Peanut Soup
Peanut Soup
I taught a vegetarian cooking class yesterday at the Nature Center for the University of Mount Union. One of the dishes we had was a peanut soup. Rich and flavorful it was a big hit with the students. I think you will like it, too. A different way to eat peanut butter for a lot of us. You could use almond butter or cashew butter instead of the peanut butter, if you like.
Peanut Soup
2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 c. chopped green onions
Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Warm gently and serve with green onions on top. Serves 6-8.
Pea Sprout Stir Fry
Pea Sprout Stir Fry
I’ve been sprouting seeds and loving it. Made a tasty stir fry with some pea pods I had in the freezer, onions, sweet peppers and pea sprouts. It ended up tasting pretty darn good. I find when I stir fry veggies I eat more of them. More than a side dish, I can almost make a meal out of them served over rice or pasta.
Pea Sprout Stir Fry
2 T. oil
1 onion, sliced thin
1 garlic clove, chopped
2 c. pea pods, fresh or frozen
2 c. pea sprouts*
1 c. sliced sweet pepper
1 T. soy sauce, or to taste
1 T. hoisen sauce
1 t. sesame oil
hot pepper sauce to taste
In skillet or wok heat oil and stir fry onion over high heat until wilted. Add garlic and pea pods and stir fry 2 minutes longer. Add pea sprouts and peppers and stir fry a few minutes longer, just until sprouts are tender. Add seasonings and serve. I like this over rice. 3-4 servings.
* If you don’t have fresh pea sprouts, mung bean sprouts would also work in this dish.
Fresh Pea Sprouts
Applesauce Fruit and Nut Muffins-Vegan
Applesauce Fruit and Nut Muffins
I had a request from a friend recently for more vegan baked goods. Came up with this recipe today and they came out moist and light. I also have a LOT of applesauce that I canned so looking for things to do with it other than just eating it.
Applesauce Fruit and Nut Muffins
2 c. applesauce- I used unsweetened
1/2 c. oil
1 c. sugar
1 t. vanilla
2 c. flour Note: You can use all purpose, I used whole wheat pastry flour.
1 c. rolled oats
2 t. baking soda
2 t. cinnamon
1/2 t. baking powder
1 c. dried cranberries or raisins
1 c. chopped nuts
Preheat oven to 375 degrees. Line 24 muffin cups with paper liners or grease lightly. Set aside. Combine applesauce with the oil and stir in sugar and vanilla. Add flour, oats, soda, cinnamon and baking powder. Stir to mix well. Stir in fruit and nuts. Spoon batter in to muffin cups filling just over half-full. Bake for 18-20 minutes or until golden brown on top. Makes 24.
