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MY FAVORITE RUM/BUTTER BATTER!!! Haven't found one to compare...
I really need to order some... |
BREADSCAKESDRINKS |
COOKIESPIESPUDDINGSOTHERS |
Hot Apple Dumplings
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2 Granny Smith apples
1 cup water 1 cup sugar divided 1 stick butter 1/4 tsp. vanilla extract 8 canned biscuits (I use Pillsbury buttermilk) 4 teaspoons ground cinnamon Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe. In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil. Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom. Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream! |
Homemade Krispy Kreme Doughnuts
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Ingredients
3 tablespoons milk 3 tablespoons boiling water 1 teaspoon dry active yeast 8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above) 1 1/2 ounces sugar ( about 3 tablespoons) 1 egg 1 ounce butter, cold to room temperature 1 dash salt oil Glaze 1/3 cup butter 2 cups confectioners' sugar 1 1/2 teaspoons vanilla 4 tablespoons hot water ( or as needed) |
Directions
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
Have you ever tried these? They are SO good!
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Ooey Gooey Butter Cake Bars
1 (18 ounce) packages yellow cake mix 1/2 cup butter, melted 3 eggs 1 (8 ounce) packages cream cheese, softened 1 (16 ounce) boxes powdered sugar Directions Mix cake mix, melted butter and one egg. Pat into 13x9 inch pan. In a separate bowl beat cheese until fluffy. Add 2 remaining eggs to cheese and mix well. Add powdered sugar and beat until lumps are gone. Pour this mixture over cake in pan. bake at 350 for 30-45 minutes or until topping is golden. Allow to cool somewhat to set topping (slides off when warm) |
The Best Crack Cake
Ingredients 1 box Duncan Hines yellow cake mix 1/4 c brown sugar 1/4 c white sugar 1 box vanilla pudding instant mix 2 teaspoons cinnamon 4 eggs 3/4 c water 3/4 c oil 1/2 c white wine (really any kind) How to make it : Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a bundt pan. Pour into pan. Bake for one hour. When cake comes out of the oven… Melt 1 stick butter into 1 cup sugar and 1/4 cup wine. Pour over hot cake. Cool. Flip out of pan onto plate and serve. |
Meet Charity Kamau She is a laboratory scientist, project coordinator, and the winner of the Great Kenyan Bake Off Season 2 On #worldbakingday She shares her experience working for MSF, along with a delicious cake recipe you can make at home.
"I’ve been working with MSF for a long time. I started as a lab technician in Kenya in 2006, supporting MSF’s work on crises such as HIV, tuberculosis and malnutrition. Lots of people don’t realize that MSF teams include lab specialists, but they are key to ensuring patients get the right diagnoses and treatments.
This time, I decided to use the skills I’d developed supporting teams in a new way: by becoming a project coordinator. Project coordinators work on the ground and are responsible for everything from strategy to security, staffing to finance.
My first assignment was in Nigeria, where I joined the team at a hospital for children with noma – a disease that’s strongly associated with poverty and malnutrition. Malnutrition weakens the immune system, making children more vulnerable to noma, while the facial deformities caused by the disease make it difficult for children to eat, increasing rates of malnutrition.
As an MSF project coordinator, one of your jobs is to keep up the spirits of your team, even when circumstances are challenging. Being a baker helps a lot!”
For her full story and her #recipe for a delicious carrot cake with cream cheese frosting https://bit.ly/3MyEvUv
"I’ve been working with MSF for a long time. I started as a lab technician in Kenya in 2006, supporting MSF’s work on crises such as HIV, tuberculosis and malnutrition. Lots of people don’t realize that MSF teams include lab specialists, but they are key to ensuring patients get the right diagnoses and treatments.
This time, I decided to use the skills I’d developed supporting teams in a new way: by becoming a project coordinator. Project coordinators work on the ground and are responsible for everything from strategy to security, staffing to finance.
My first assignment was in Nigeria, where I joined the team at a hospital for children with noma – a disease that’s strongly associated with poverty and malnutrition. Malnutrition weakens the immune system, making children more vulnerable to noma, while the facial deformities caused by the disease make it difficult for children to eat, increasing rates of malnutrition.
As an MSF project coordinator, one of your jobs is to keep up the spirits of your team, even when circumstances are challenging. Being a baker helps a lot!”
For her full story and her #recipe for a delicious carrot cake with cream cheese frosting https://bit.ly/3MyEvUv
Recipe Variations
Toss in a thumb of fresh ginger to make a gingery strawberry compote. Stir some fresh mint leaves into the cooked compote. Once cooled, add a splash of tequila for a strawberry-margarita compote. Stir a little bit of balsamic vinegar and black pepper into the cooled compote. Add a little lemon zest to brighten the flavor. |
Ingredients:
4 eggs room temp, separated , 1Tablespoon Water , 125 Grams Butter Melted , 3/4 Cup Plain Flour, 2 cups Milk room temp, 1 cup sugar 2 Teaspoons vanilla, 2 Tablespoon Cinnamon , Plus an extra 2 tablespoons of sugar. |
Directions:
Beat egg whites till soft peaks . In another bowl beat yolks, sugar until pale in colour, then add vanilla and melted butter, mix well, then add flour mix well once again, then add the milk mix until well combined.
Then gently fold in beated egg whites.
Be prepared as mixture will LOOK Runny and very strange but it will turn out fine trust me.
Sprinkle the cinnamon and 2 teaspoons of sugar on top before cooking..(Can add teaspoon of nutmeg as well if you wish)
Line slow cooker with baking paper , also place tea towel under lid and cook on low for 3 hours and then turn on to high for another hour.
When finished cooking I sprinkled another teaspoon over top whilst it was cooling down a little before taking out of slow cooker bowl.
Cool down or eat right away, depending on your family as it smells divine,
Serve as is or with cream or ice-cream. With peaches is yum also.
mine is oval shape as well so doesnt matter will still cook the same and taste the same
More Recipes….
Beat egg whites till soft peaks . In another bowl beat yolks, sugar until pale in colour, then add vanilla and melted butter, mix well, then add flour mix well once again, then add the milk mix until well combined.
Then gently fold in beated egg whites.
Be prepared as mixture will LOOK Runny and very strange but it will turn out fine trust me.
Sprinkle the cinnamon and 2 teaspoons of sugar on top before cooking..(Can add teaspoon of nutmeg as well if you wish)
Line slow cooker with baking paper , also place tea towel under lid and cook on low for 3 hours and then turn on to high for another hour.
When finished cooking I sprinkled another teaspoon over top whilst it was cooling down a little before taking out of slow cooker bowl.
Cool down or eat right away, depending on your family as it smells divine,
Serve as is or with cream or ice-cream. With peaches is yum also.
mine is oval shape as well so doesnt matter will still cook the same and taste the same
More Recipes….
Orange Dreamsicle Salad
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Ingredients:
1 box orange Jell-O 1 box instant vanilla pudding 1 cup boiling water 1/2 cup cold water 1 Cool Whip 8 oz. 1 can mandarin oranges 14 oz. , drained 1 cup mini marshmallows Instructions: In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-o is dissolved. Add cold water and allow to chill for 15 minutes in the refrigerator. Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened. Fold in Cool Whip, mandarin oranges and marshmallows |
Chocolate Oatmeal No Bake Cookies
These Chocolate Oatmeal No Bake Cookies are so good and super easy to make.
Hit share so you will always be able to find the recipe on you time line. Chocolate Oatmeal No Bake Cookies 1/2 C Butter 2 C Sugar 1/2 C Milk 4 Tbsp Cocoa 1/2 C Peanut Butter 3 1/2 C Quick cooking Oats 2 tsp. Vanilla Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. |
INGREDIENTS
2-1/4 cup flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1-1/2 cup sugar 3 eggs 3 Tbs. butter, softened 1 tsp. vanilla 1 tsp. lemon extract 1/2 cup lemon juice 1/2 cup buttermilk zest of 1 lemon GLAZE 2 cup powdered sugar 1/2 tsp. lemon extract 2 Tbs. whole milk |
PREPARATION
1. Preheat oven to 350*.
2. In a bowl, whisk together flour, baking soda, baking powder and salt.
3. In another large bowl, beat granulated sugar, eggs and butter until creamy. Beat in vanilla, lemon extract and lemon juice until combined.
4. Gradually add dry ingredients to wet and beat until smooth. Beat in buttermilk and lemon zest.
5. Spray a loaf pan. Pour batter into a loaf pan smoothing out the top. Bake 45-50 minutes or until toothpick comes out clean when inserted in the middle. Remove from oven and cool.
6. While cooling, whisk together all the glaze ingredients. If its too thick add a little more milk. If too thin add a little powdered sugar. Whisk until desired consistency. Pour glaze over cooled loaf.
1. Preheat oven to 350*.
2. In a bowl, whisk together flour, baking soda, baking powder and salt.
3. In another large bowl, beat granulated sugar, eggs and butter until creamy. Beat in vanilla, lemon extract and lemon juice until combined.
4. Gradually add dry ingredients to wet and beat until smooth. Beat in buttermilk and lemon zest.
5. Spray a loaf pan. Pour batter into a loaf pan smoothing out the top. Bake 45-50 minutes or until toothpick comes out clean when inserted in the middle. Remove from oven and cool.
6. While cooling, whisk together all the glaze ingredients. If its too thick add a little more milk. If too thin add a little powdered sugar. Whisk until desired consistency. Pour glaze over cooled loaf.