Sour Cream Doughnuts

These were a hit at my house.  And pretty easy too:)  I didn't cook the full 3 or so minutes.  The first couple I did but they got too done.  Just cook until "golden".

2¼	cups cake / soft-wheat flour, plus more for rolling and cutting
1½	teaspoon baking powder
1	teaspoon iodized salt
¾	teaspoons ground nutmeg
½	cup sugar
2	tablespoons shortening / vegetable lard, trans-fat-free preferred
2	large egg yolks
⅔	cups sour cream
	canola oil for frying
	Simplest Vanilla Glaze
3½	cups confectioner's / icing sugar
1½	teaspoon light corn syrup / golden syrup
¼	teaspoon iodized salt
½	teaspoon vanilla extract
	1/3 cup hot water Sour Cream Old-Fashioned Doughnuts Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside. In a stand mixer fitted with a paddle, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured and thick. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 mm deep) in a deep fryer, large pot or high-sided frying pan to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels/absorbent paper. Simplest Vanilla Glaze Place the confectioner’s/icing sugar, corn /golden syrup, salt, vanilla and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with a paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more water, a teaspoon at a time. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.

Quick and Easy Pizza Crust

This was really good for a "quick and easy".  I don't think it will replace my traditional crust, but when you want pizza and don't have the dough, this is good.  It reminds me a little of the "stir and mix" crusts that my dad used growing up.

Quick and Easy Pizza Crust (allrecipes.com)

1(.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water 110 degrees F

2 1/2 cups bread flour

2 tbsp olive oil

1 tsp salt

 

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

1/2 and 1/2 Oreo Dirt Cake

I took a typical dirt cake and made a few revisions.  This cake went fast.  I enjoyed the vanilla pudding much better than the chocolate.  But my older son devoured the chocolate fast.

1 pkg of Oreo Cookies
1 stick butter

Crush oreos and mix with melted butter.  Press into 13 x 9 pan and chill for about 1 hour.

Cream 4 oz cream cheese.  Mix in 1 small box of vanilla instant pudding and 1 1/2 cups milk until thickened.  Stir in one cup of cook whip.  Spread in 1/2 of pan over crust.

Repeat with 1 small box of chocolate instant pudding.

Top with gummy worms and additional oreo cookies.

Pretzel Bottom Chocolate Chip Cookie Cake

This was just ok for me.  I had to bake it an additional 15-20 minutes with the foil on.  However it was done.  The pretzel crust was a bit crumbly.

Ingredients (1 cookie pie)

Pretzel Bottom

• 2 cups crushed pretzels
• 1/2 cup granulated sugar
• 1/2 cup butter, melted

Cookie Pie

• 1 cup butter, room temp
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2 1/4 cups white wheat flour (or you can use white)
• 1 cup milk chocolate chips (I used Ghirardelli cuz its the best EVER)
• 1 (8 oz) bag Reese's minis

Instructions

Preheat oven to 350°

Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10" pie or tart pan.

Bake for 8 minutes. Remove from oven.

While crust is baking make the blondie filling.

Cream butter, 3/4 cup brown sugar and 1/2 cup granulated sugar with your mixer.

Add eggs and vanilla and beat until combined and smooth.

On low speed add in your baking soda, salt and flour until incorporated evenly.

Stir in your chocolate chips and Reese's Minis until evenly distributed.

Press mixture on top of baked crust.

Place pie back in oven for 30-35 minutes. Remove and cover top with aluminum foil to prevent burning the top and put back into oven for 15 - 20 minutes.

Let cool COMPLETELY on wire rack before serving. If you do not let it cool completely, the inside will be mushy.

http://www.akmdesignsandelights.blogspot.com/2012/02/bake-me-happy-pretzel-bottomed-reeses.html

Subway Bread

I made the subway bread and it was great.  Very easy and tasted great too :)  I made it in my bread machine and make into 2 loaves.  I find you don't need the extra 1/2 cup flour.

Homemade Subway Bread Recipe

Yield: Makes 4 9-inch sub buns

Ingredients

• 1 cup warm water (110 degrees)
• 1 1/2 T. yeast
• 1 T. sugar
• 1 1/2 tsp. salt
• 4 T. olive oil
• 3 to 3 1/2 cups all-purpose flour

Instructions

In the bowl of your stand mixer add the water, yeast, sugar, salt, and olive oil. Let the mixture stand for 5 minutes. Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add an additional cup of flour and mix until well combine. Continue adding the flour, 1/4 cup at a time, until a soft dough is formed. The dough should still stick to the bottom of of the bowl, but pull away from the sides. Let the dough mix for around 8 minutes total.

When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.

After the dough has risen turn it out onto a clean surface and divide it into 4. Roll each piece of dough into a long skinny loaf that is about 9 to 10 inches long. Place the rolled loaves onto a baking sheet lined with parchment or a baking mat. Repeat with the rest of the dough. Allow at least 2 inches in between each loaf on the pan. Cover the loaves with a greased piece of plastic wrap and allow the loaves to rise until doubled, about an hour.

Towards the end of the rising time preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 25 minutes.

When the loaves come out of the oven rub to tops with a stick of butter and cover them with a dish towel to cool. Let the loaves cool for at least 30 minutes before cutting down the middle and topping with your favorite sandwich fixings.

Chicken Noodle Soup

I made homemade chicken soup over the weekend and it came out well.  I put about 4 chicken thighs in a pot and covered them in water. I added onion, celery, carrots, 1 tsp salt, 1/2 tsp pepper, and some thyme to the pot.  I boiled the chicken in the water for about 1 hour.  Then, I took out the chicken shredded and put the broth in the refrigerator to cool.  The next day I strained off the grease and kept 1/2 cup of the broth aside and added carrots and celery and chicken and a few noodles and boiled them until the noodles were cooked.  I added another tsp salt and a flavor boost packet however, I felt it was a little too salty so next time I don't think I would add this.  After it was done I stirred 3 tbsp of flour into the 1/2 cup broth and added to the soup and simmered it for a little.  It was delicious.

French Toast Bake & Bear Claws

I made pioneer woman's french toast bake for christmas morning and it was delicious.  I used half of the crumb topping because I didn't think we needed that much. 

FRENCH TOAST - from Pioneer Woman

Butter, For Greasing

1 loaf Crusty Sourdough Or French Bread

8 whole Eggs

2 cups Whole Milk

1/2 cup Heavy Cream

1/2 cup Sugar

1/2 cup Brown Sugar

2 Tablespoons Vanilla Extract

Topping

1/2 cup Flour

1/2 cup Firmly Packed Brown Sugar

1 teaspoon Cinnamon

1/4 teaspoon Salt

Freshly Grated Nutmeg, Optional

1 stick Cold Butter, Cut Into Pieces

Warm Syrup, For Serving

Butter, For Serving

1 cup Fresh Blueberries, For Serving

Preparation Instructions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Bear Claws
This was delicious and SO easy.  I used 1 sheet of puff pastry.  I thawed it out and then spread one can of almond paste over it  and rolled it as if I was making cinnamon rolls.  I baked it at 375 for 25 minutes.  Then I make powdered sugar icing and used almond extract.  I poured over the pastry, sprinkled with sliced almonds and cut into pieces.  I will definetely be making this again.