Tag Archives: Brown eggs

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:

Doughnuts:

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

Directions:

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)…..

Glaze:

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

Directions:

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……

INDULGE!!!

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!

Cori’s Egg-straordinary Casserole

Ahh! Happy Easter to all! It’s already Spring and the best part??? It’s Easter and I decided to make my own Egg casserole. I know a numerous amount of families tend to make this every year for the holidays whether it’s Easter, Christmas, or any type of holiday gathering in between, but I have never made this type of casserole and I was hoping to find a great recipe and modify it…that turned out to be non-existent. Besides, a lot of families tend to keep their recipes to themselves…however, I’m the sharing type and I am proud to share this recipe with all of you! I hope you enjoy!

Servings: 6

Here’s what you’ll need:

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6 eggs, beaten

2 small potatoes, shredded (1 1/2 cups)

3 slices of bread, torn

1 tomato, diced

1/2 red onion, diced

3/4 pound of bacon, cooked and crumbled

8 ounces sour cream

1 (4.5 oz) can of green chiles, diced

1/2 pound (2 cups) shredded cheese, your preference in flavor

salt and black pepper to taste

Directions:

In a large bowl, beat the eggs…

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Add sour cream….

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Shredded cheese…

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Green chiles….

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Red onion…

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Diced tomato…

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Mix well until all ingredients are incorporated thoroughly, add salt and pepper…

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Add bread…

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Mix again, cover, and place in fridge for at least an hour (this can also be made overnight if you prefer). Meanwhile, cook the glorious bacon….

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Someone was watching and waiting for bacon…he thinks it’s glorious too!

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Let the glorious bacon cool and then crumble and add to the egg mixture (I also added about a teaspoon of bacon grease to the egg mixture as well…cooled slightly, of course)…

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Pre heat your oven to 350 degrees. Spray an 11 3/4 x 7 1/2 x 2 1/2″ baking dish with non-stick baking spray. You can also bake this casserole in a 9 x 13″ pan but make sure to keep and eye on it, it can burn quickly. Oven temps and time may vary depending on baking dish being used.

Pour egg mixture into baking dish…

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Bake for approximately 45 minutes (this baking time is for an 11 3/4 x 7 1/2 x 2 1/2″ baking dish)…keep a close eye on it!

This is it! It is very moist, flavorful, and most definitely a holiday favorite in my house!

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HAPPY EASTER AND PLEASE ENJOY!!

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Bacon, Egg, & Cheese Breakfast Ring

Hope everyone had a wonderful Fourth of July! Sorry I have been gone for so long, we have been so busy working on things. I hope to get back into this blog more often now that my Summer semester is almost over and I’m getting ready for Fall! I love lazy Sunday’s and today I wanted to make a breakfast that wasn’t going to take 1/2 the day. Josh and I made a bacon, egg, and cheese breakfast ring…I found this recipe on Pinterest and I thought I would give it a shot. I think I should have used a smaller pizza pan, but not bad for my first time and next time I will add onions, potatoes, bell peppers, etc. Make it however you like! Hope you enjoy this recipe, I know we sure did!

Makes: 4 servings

Here’s what you’ll need:

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1 tube of crescent roll dough (8 count)

shredded cheese (any kind)

5 eggs

5-8 strips of bacon (could use precooked, diced)

Directions:

Heat oven to 375 degrees, and scramble eggs on the stove top….set on a plate and cover to keep warm until needed….

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Fry 5-8 pieces of bacon…I dice my bacon then fry (goes quickly)….

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Lay out crescents on a parchment lined pizza pan (I used a pizza dish) in a star formation (the longer sides of the crescent on the inside with the pointed ends pointing out.)….

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Place some of the shredded cheese on the bottom of the crescent rolls…..

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Then add the scrambled eggs….

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Then add the diced bacon….

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Then add more shredded cheese…. YUMMO! (yes, I just typed that)…..

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Fold pointed ends of each crescent roll over the filling and join in the center of the ring. This is where I realized that I should have used a smaller pan, I used a 14″ pizza dish pan. I would suggest no bigger than a 12″…..

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Place in preheated oven for 15-17 minutes, or until golden brown…..

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Slice in between each crescent roll to make 8 individual pieces…..

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Great flavor and you can add any kind of veggies or meat you would like! ENJOY!

 

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