Tag Archives: Baking powder

Sour Cream Doughnuts

Its beginning to look a lot more like Autumn here in Illinois and the weather is cooperating better than expected. The weather has been fantastic! It has been in the upper 70’s throughout the week and in the mid 50’s in the evenings, I must say….. having a cookout next to the fire is a great weekend outlook for us!

Since it has been so mild in weather here in the mid-west, I have chosen to make something that won’t overheat my kitchen. What better way to start our Sunday morning off on the right foot other than making some delectable doughnuts? I came across this recipe from Pinterest (shocking….) and I thought I would give it a try, let me tell you, it was much easier than anticipated. I am NOT a fan of using much yeast (I tend to be a yeast killer) and it rarely works out for me. My eyes lit up when I saw that this recipe does NOT call for yeast! This recipe is definitely a keeper and I guarantee no one will go hungry once they place these masterpieces on their tongue…..

Sour Cream Doughnuts

Sour Cream Doughnuts

What you’ll need:


2 1/4 cup cake flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

1/2 cup sugar

2 Tbsp butter, room temp

2 large egg yolks

1/2 cup sour cream

Canola oil, frying


In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In a bowl of a stand mixer (paddle attachment), beat the butter and sugar together until sandy. Add the egg yolks and mix until light in color and thick. Add the dry ingredients to the mixing bowl in 3 additions alternating with the sour cream (end with the flour mixture). The dough will be sticky and somewhat hard. Cover with plastic wrap and let chill in the fridge for an hour.

After the dough has chilled, roll out the dough on a floured surface, roll out to about 1/4-1/2″ in thickness. Use a doughnut cutter to cut out as many as doughnuts as possible (I used a drinking glass and cut out the smaller hole with a paring knife). Dip the cutters often in flour so they don’t stick to the dough. You should get about 12 doughnuts and 12 holes.

Pour 2″ of Canola oil (my oil of choice) into a heavy bottomed pot with a deep-fry thermometer (I guessed). Heat to 325 F. Fry the doughnuts, a few at a time, be careful not to overcrowd….this will cause slower cooking times and will cause the dough to brown on the outside but not done on the inside. Fry each doughnut on each side for about 2 minutes (don’t let them burn). Drain on a paper towel to rid the excess grease.

Once they have cooled, we can dip them in the glaze (recipe following)…..


3 1/2 cups confectioner’s sugar

1 1/2 tsp light corn syrup

1/4 tsp salt

1/2-3/4 tsp vanilla extract

1/3 cup hot water


In a large bowl, whisk all ingredients together and submerge the cooled doughnuts into the glaze. Let the doughnuts set on a wire cooling rack for 20 minutes.

Here comes my favorite part……


Hope you enjoy these, I think these are fabulous the day of making them and the next day! You don’t have to take my word for it, try it for yourself!

Lemon-Blueberry Muffins

I love muffins in the morning (anytime of day actually, but preferably in the morning) and especially ones with glaze Mmm! These are made with fresh blueberries and whole wheat flour instead of all-purpose flour and I omitted the lemon peel. This is one recipe that you must try! I highly recommend these! Please enjoy!

Makes: 12 muffins (depending on tin size)

Here’s what you’ll need:

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1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup 2% milk

2 Tbsp lemon juice

2 tsp lemon peel (optional)

2 cups whole wheat flour

2 tsp baking powder

dash of salt

1 pint fresh blueberries or frozen blueberries


In a large mixing bowl, cream butter and sugar until light and fluffy…..

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Add eggs, one at a time, beating well after each addition…..

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Beat in the milk, lemon juice, and lemon peel (optional)…..

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In a medium bowl combine the flour…..

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baking powder and salt…..

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Add to creamed mixture just until moistened…..

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Make sure to rinse the blueberries thoroughly….

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Fold in blueberries (a little bit at a time)…..

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Spray muffin tins (or line them with paper cups) and fill them 3/4 full with the batter……

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Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean…….

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Cool for 5 minutes before removing from muffin tin to a wire rack….

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1 1/2 cups powdered sugar

2 Tbsp lemon juice

1 tsp butter, melted

1/4 tsp vanilla extract


In a small bowl, combine all four ingredients and drizzle over warm muffins. Mmm!

Lemon Loaf w/ Lemon Glaze

Mmm, Mmm, Mmm….I love anything that has lemon flavor and this recipe has it all the way! I’m not gonna preach much about what changes I made to this recipe…I’ll let you make it for yourself and you let me know how ya like it! ENJOY!!

Makes:  10 servings

Here’s what you’ll need:

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1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 eggs, room temperature

1 cup sugar

2 Tbsp butter, softened

1 tsp vanilla extract

2 tsp lemon extract

1/2 cup oil

1/3 cup lemon juice

zest of 1 lemon


Pre heat oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, combine flour. baking soda, baking powder, and salt…..

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In a medium bowl, combine eggs, sugar, butter…..

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Vanilla extract, lemon extract, and lemon juice…..

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Make sure it is well-blended…..

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Pour wet ingredients into the dry ingredients and blend well until smooth…..(oops! sorry flash was set on auto)

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Add oil and lemon zest and mix well…..

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Pour into loaf pan and bake for 45 minutes to an hour (depends on your oven) or until a toothpick inserted into the middle comes out clean……

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Remove from oven…..

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Pour glaze (recipe follows) over baked lemon cake and let cool (in pan) on wire rack….

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1 cup powdered sugar

2 Tbsp milk (I use 2%)

1/2 tsp lemon extract


Pour ingredients into a bowl…..

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Whisk together until all combined…..

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This is the finished product….Mmm!

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Sugar Doughnut Muffins

I found this recipe on Pinterest. We made them this morning (we had our ‘niece’ over and she was our taste tester…ha!) These were actually fantastic! Josh isn’t one for many sweets, but this made 24 mini muffins and between Josh and Tayelor, there are 3 muffins left (which are for me)…ha ha! I would say they went over well. 🙂 I hope you enjoy them…I know we sure did!

Makes: 24 mini muffins or 10 standard muffins

Here’s what you’ll need:

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3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk (low fat is fine too)

1 tsp vanilla extract

For Rolling:

2 Tbsp butter, melted

1/2 cup sugar (for rolling)


Preheat oven to 350. Lightly grease a muffin tin with cooking spray (I used silicone muffin pans). In a large bowl, combine egg and sugar….

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Beat together until light in color….

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In a small bowl, whisk together flour, salt, nutmeg, and baking powder….

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Pour into egg mixture and continue mixing to combine thoroughly…

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Pour in vegetable oil, vanilla extract, and milk….

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Divide batter evenly into 24 mini muffin cups, or 10 standard muffin cups…Filling each about 3/4 full….

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Bake for 15-18 minutes for standard muffins and 11-13 minutes for mini muffins, until a tester inserted into the center comes out clean. While muffins are baking, melt butter and pour 1/2 cup of sugar into a small bowl…

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When muffins are done, lightly brush the top of each muffin with melted butter…..

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Remove the muffins from the pan and roll the tops in sugar….

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Making sure to cover the entire top of the muffin….

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Cool completely on a wire rack….

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Pumpkin Pie Muffins (Leftover pie filling)

I’m what you call a bit of a Penny Pincher (sometimes)and I have realized that if I have leftover ingredients from something that I have made, I look to make something else from that leftover mixture. This is where I found a recipe from The Rescue Baker online and I needed to use leftover pumpkin pie filling which I had already mixed with the eggs, evaporated milk, cinnamon, ginger, cloves, etc… I was amazed at the richness and texture from this leftover miracle! Make sure to adjust the baking powder if necessary! It’s quick and easy…let’s get started! www.therescuebaker.com

Cook Time: 20-25 minutes

Makes: 9 muffins

Here’s what you’ll need:

1 1/4 cups leftover pumpkin pie filling (this is how much I had leftover)

1 Tbsp baking powder

1 cup flour

1/4 cup brown sugar

1/2 cup milk

chopped walnuts or pecans (optional)


Pre heat oven to 350 degrees.

In a medium-sized mixing bowl, mix together the leftover pie filling, brown sugar, flour, baking powder, and milk until well blended…

Pour batter into muffin tins lined with paper baking cups or spray tins with non-stick cooking spray. Fill muffin cups 2/3 of the way full, I used a 1/3 measuring cup to dip out the batter into the muffin cups/tins…

Bake at 350 for 20-25 minutes…check for firmness.

Let muffins cool before placing the muffins on a wire rack to finish cooling completely…


Please make sure that you are using the filling that is already made from making a pumpkin pie. If you use just canned pumpkin pie filling and the remaining ingredients in this recipe, they turn out dense and heavy.

Buttermilk Pancakes

I make these once in a while for Sunday breakfast and has become a favorite in this house. These are not made from Bisquick or anything else. The ingredients are simple and these are worth the time and effort to make. YUM! I made some changes to this recipe (noted below).  Enjoy!

Makes: 12 standard-sized pancakes

Here’s what you’ll need:

1 3/4 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg, lightly beaten

1 1/2 cups buttermilk (sour milk)

3 Tbsp cooking oil


In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture.

In another bowl, use a fork to combine egg, buttermilk, and oil.

Add egg mixture all at once to flour mixture.

Stir just until moistened, batter should still be a little lumpy.

If desired, stir in the follwing fruit:

  • 1/2 cup chopped apples
  • 1/2 cup chopped apricots
  • 1/2 cup chopped bananas
  • 1/2 cup chopped peaches
  • 1/2 cup chopped nectarines
  • 1/2 cup chopped pears
  • 1/2 cup fresh or frozen blueberries

For standard sized pancakes, pour about 1/4 cup batter onto a hot, lightly greased heavy skillet or griddle, spreading batter if necessary. (For dollar-sized pancakes use 1 Tbsp batter.) Cook over medium heat for 1-2 minutes on each side or until light golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry (below).

Serve warm. If desired, serve with butter and syrup.

**For Plain Pancakes, prepare as above, except substitute milk for buttermilk, increase the baking powder to 1 Tbsp., and omit the baking soda.

** For Cornmeal Pancakes, prepare as above, except use 1 1/4 cups all purpose flour and add 1/2 cup yellow cornmeal.

**For Whole Wheat Pancakes, prepare as above, except substitute whole wheat flour for all-purpose flour and packed brown sugar for granulated sugar.

Enjoy! We sure did!

Zesty Orange Snack Cake with Orange Glaze

This is so good and so moist. I love the “zing” that the orange flavor leaves on my tongue. Mmm….please savor the moment and enjoy this summer masterpiece!

Makes: 24 squares

Here’s what you’ll need:

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 tsp salt

1 tsp baking powder

1 cup butter, softened

4 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 Tbsp orange zest

Orange Glaze (recipe follows)


Preheat oven to 350 degrees. Lightly grease a 13×9 baking dish. In a large bowl, stir together flour, sugar, salt, and baking powder; add butter, eggs, extracts, and zest. Using a handheld mixer, beat until well blended. (Batter will be thick). Spread batter into prepared pan, and bake 25-30 minutes or until light and golden brown. Remove from oven, and pierce entire cake with a wooden toothpick, pour orange glaze over cake and cut into squares.

Orange Glaze:

1 cup confectioner’s sugar

1 tsp orange zest

3 Tbsp orange juice

1/8 tsp salt

In a small bowl, stir together confectioner’s sugar, sugar, zest, orange juice, and salt until smooth.



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