Tag Archives: Sugar

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!

Cinnamon Sugar Donuts

I’m just gonna say one statement…. Easy and mouth watering! Enough said…..

MAKES: 8 donuts and 8 donut holes





Here’s what you’ll need:

1 16.3 oz can home style biscuits (NOT FLAKY LAYER)

Vegetable oil

Cinnamon

Sugar

Directions:

Pour oil into large pan to 1/2″ depth. Heat oil over medium heat, while oil is warming up, open can of biscuits and separate them. Use a cutter to make the holes in the biscuits. 



Save the holes that you remove. These will be your tasty testers. Once oil is heated up, place some of the holes in the oil, once they are golden brown they can be removed (keep rolling around to make sure all sides are golden brown). 



Next, place the donuts in the oil, once the bottom side is golden brown, you can flip over and continue cooking. 



Make your cinnamon sugar mixture in a shallow bowl, set aside. I like my cinnamon sugar mixture to be more on the darker side but it’s however you like. Once the donuts are done, pull them out of the oil, drain on a paper towel and once they are slightly cooled to handle, run them through the cinnamon sugar mixture on both sides, then let cool. Enjoy while they are still warm! These are mouth watering to say the least! 

Hamburger Goulash

This hamburger goulash is going to be a staple in your home…GUARANTEED! Please enjoy!

Serves: 6

Prep: 5 minutes; cook time: 30 minutes

Here’s what you’ll need:

goulash

2 pounds ground beef

1 onion, chopped

2 cups water

3/4 cup ketchup

2 Tbsp Worcestershire sauce

2 tsp paprika

2 tsp sugar

1 tsp salt

1/2 tsp ground mustard

1/4 tsp garlic powder

2 Tbsp all-purpose flour

1/4 cup cold water

Directions:

In a Dutch oven, cook beef and chopped onion over medium heat until meat is no longer pink; drain…. by the way…we LOVE ONIONS!!

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Add the water…..

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Ketchup…..

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Worcestershire sauce…..

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Paprika…..

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Sugar…..

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Salt…..

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Ground mustard…..

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Garlic powder…..

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Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine flour and cold water until smooth…..

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Stir into the meat mixture…..

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Bring to a boil and stir for 2 minutes or until thickened. Serve with pasta of your choice! We chose to use small shell pasta!

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This was his second bowl! 🙂

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No Bake Pumpkin Cookies

OK, OK, OK…I know that I have not been on here or made something that was just totally irresistible to you through pictures (we need smell-a-vision) and through posts. I have revamped a couple of recipes and added pictures to those, but I am here today to let you know that I have made a new delicious discovery on Pinterest! These are of the “no-bake” variety and I must say, I was doubtful at first, but OH MY GOODNESS, these were delish! I will let you make them and decide for yourself! Ignore the crock pot in the background…it needed to feel included 😉

Makes: 36 cookies

Here’s what you’ll need:

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1 1/2 cups white sugar

1/2 cup brown sugar

3/4 cup butter

2/3 cup milk

1 (3.4 oz) instant vanilla pudding mix

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

3 1/2 cups oats

Directions:

In a saucepan, combine sugars, milk, and butter.

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Bring to a boil for 2 minutes.

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Remove from heat and add in the pudding mix, stirring to combine completely.

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Add in the pumpkin pie spice…

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Vanilla…..

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Oats…..

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Stir until completely combined, then let the mixture rest for 5 minutes…

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Drop by rounded tablespoonful onto waxed paper, and allow to cool completely (about 4 hours).

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Store in an airtight container.

*Freezer Directions:

Follow directions above. When completely cool, transfer to a gallon-sized freezer storage bag.

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

Directions:

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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Glaze:

1 1/2 cups powdered sugar

2 Tbsp lemon juice

1 tsp butter, melted

1/4 tsp vanilla extract

Directions:

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

Directions: 

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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GLAZE:

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1 cup powdered sugar

2 Tbsp milk (I use 2%)

1/2 tsp lemon extract

Directions:

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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Pecan Pie

I love pecan pie and I thought that this would be a great weekend afternoon snack…ha ha, OK dessert. I’m sure that I don’t have to go into detail about how it tastes and calms the sweet tooth, so I won’t. 🙂 Please enjoy!

Makes: 8 slices (9-inch pie)

Here’s what you’ll need:

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1 cup Light Corn Syrup

1 cup sugar

3 eggs

2 Tbsp butter, melted

1 tsp vanilla extract

6 ounces pecan halves

1 unbaked 9-inch deep dish pie crust

Directions:

Pre heat oven to 350 degrees. In a large bowl, combine the first 5 ingredients and mix well using a spoon…..

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Mix in pecans….

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Pour into unbaked 9-inch deep dish pie crust…..

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Once batter is poured into pie crust, make sure to keep crust edges clean (will burn easily)……

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Bake on center rack in oven for 60-70 minutes…..Make sure the center of the pie registers 200 degrees….(center should spring back slightly when done)….

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Let pie cool on a wire rack for 2 hours…..then store pie in refrigerator.

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Enjoy!

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