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Baked Donuts – A Healthier Alternative to Deep Fried

I love donuts..I have eaten a dozen Krispy Kreme‘s from the drive-thru when the “Hot” light flashed on.

I’ve made donuts at home, but I’m pretty terrible at frying vs. burning in general. I decided to take the plunge into baking them. There are some pretty good reasons to bake rather than fry. The oil to deep fry them in is basically where all the “fat” comes from so eliminate it so you can put on those sprinkles!

I terrorized trolled the internet for different recipes…I wanted a fast donut recipe for those mornings I want a donut bad – “flour”, the days where I want an old fashioned type – “cake flour” and the actual donut using “yeast”.

Today I made the “immediate” recipe because every few minutes Big Boy is asking for donuts! I found Bakerita‘s recipe to whip up. Don’t mistake the baking part with real yeast tasting donut. This is like a regular cake taste. I’m going to try to figure out a ratio to make it a yeast donut by adding like 5 Tablespoons of yeast. I know that adding a ton of yeast will yield almost instantaneous “rise” in other recipes I’ve tried where time wasn’t a friend. Although you can get a donut pan, you can flip your muffin pan (I know you have one) and use that for the donut the same way if you aren’t ready to put out money for a donut pan. I did buy one yesterday (shh, don’t tell Husband – he loves donuts but thinks these things are ridiculous but what he doesn’t know won’t hurt him)

Baby even liked them so much when she went back for seconds she yelled DONUTS in protest to me being in her way of the plate of donuts. Ha-ha.

I really like the idea of the rainbow donuts, I’ll try them.

Back of the Box Recipe: Cornbread

Photo1252I had grand plans Sunday for some recipes but the computer was cleaned and cleaned of my blog cookies so only pieces of the website are showing up, making posting impossible. But I’ve managed to figure out some cookies so that I can post again.

Reviewing the ingredients for Cornbread, reminded me I needed to mix up a batch of baking powder (1 teaspoon baking soda, 2 teaspoons cream of tarter, and 1 teaspoon of cornstarch [for stability, eliminate if you are only making enough to use immediately].

CORNBREAD (adapted from Aunt Jemina Corn Meal recipe)

1-1/4 cup all-purpose flour

3/4 cup cornmeal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup milk

1/4 cup vegetable oil

2 egg whites or 1 egg, beaten

1 cup corn kernels, canned is easiest but yes, you can use frozen or fresh (THIS IS MY ONLY ADDITION TO THE RECIPE)

Heat oven to 400 F. Grease 8 or 9-inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Photo1249

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Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. (If you find the mixture too wet, add a 1/4 to 1/2 cup more flour until it’s a bit thicker). I used the same pan I use for cream corn souffle and it puffs up like a popover in this picture below, huh?

I didn’t have any canned corn to use and as I often use frozen corn, I adjust the temperature and cooking time. Lowering the temperature to 375 degrees for UP TO 1 HOUR, it cooks to this:

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I haven’t frozen this recipe but I’m sure you could with varying results on when you use it. I’d say freeze and eat within a month. Um..better yet, make this recipe as muffins and that’ll do the trick.

You can also add herbs and spices to make it more savory even spice it up using yummy items like black beans, onions and Jalepeños! What’s your take on what to include in your cornbread?

Check out these fabulous link parties for delicious entrees and desserts to go with!

Cranberry-Orange-Almond Shortbread Wedges

This is such a great recipe! It’s a recipe I’ve adapted from the Ginger-Cranberry Shortbread Wedges the No. 33 Issue of the Gold Medal (as in flour) Holiday Cookies & Candy issue (looks to be 2001?). To be honest I’ve never made the recipe as printed – I don’t keep crystallized ginger on hand, so I substituted orange flavoring and orange zest.

This is how I make Orange-Cranberry Shortbread Wedges:

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Photo Credit: Ginger-Cranberry Shortbread Wedges, No. 33 Issue of the Gold Medal Holiday Cookies & Candy issue

2/3 Cup butter, softened (it’s almost 11 tablespoons, by the way)

1/3 Cup powdered sugar

2 Tablespoons orange zest

1 Tablespoon orange flavor

1 1/3 Cups all purpose flour

1/2 Cup dried cranberries, rehydrated

1/4 Cup almond slivers

Topping:

2 teaspoon sugar (this is to sprinkle on top)

1 Tablespoon orange zest

Photo11691. Heat oven to 375 degrees. Make sure you have enough ingredients.

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This is how I soften butter in winter…

Mix butter, powdered sugar, orange zest and the orange flavor in large bowl with electric mixer on medium speed, or mix with spoon. Try to remove as much liquid from the cranberries and coat them with some of the flour so they don’t bleed as much into the dough. Stir in flour, almond slivers and cranberries. It should be like cookie dough, not too sticky. Flour your hands for the next step to make it easier to shape.

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2. Shape and pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with the sugar and zest. It should remind you of a small wheel of cheese Smile If you don’t feel that talented, just make shape into a square or rectangle.

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3. Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into wedges as thick as you like.

Notes from Wyoming: I really love a versatile recipe that doesn’t flop with additions or substitutions. I share those the most because they are flexible enough not to frustrate a once-in-a-while baker who tends to have oops moments and can challenge an experienced baker who likes to use exotic or amazing quality ingredients.

If you’d like to try the original recipe which calls for 3 T finely chopped crystallized ginger, leave out the orange flavoring and zest. It also uses dried cranberries as opposed to the juicy cranberries I used.

Another substitution I’d like to make in a future recipe is to swap the cranberries for lychee (lee-chee) a popular Chinese fruit. If you can believe it I saw it as a “snack” on Ni Hao, Kai-lan at Lulu’s sky house but has been offered in the buffet at my favorite Chinese food place. It is spelled many different ways but it looks like a white cherry with a texture/meat like a pear, and tastes like a blending of several different fruit’s flavors (banana, cherry, pear, maybe mango?). You would not use dried (quite bitter tasting), but fresh as the substitution since the canned version are very juicy from being packed in liquid.

Mid-baking I realized that I’d forgotten the almonds, they did taste good sprinkled! Oh well, here’s the photo:

Photo credit: wyomingstorygirl

If you “Try It Out” let me know if you went with the “Original”, “Wyoming’s” or “My Own” (let’s hear your changes.)

I’m linking at 

Barn-Hop

Transition from Store Bought to Homemade Breads & Bakery Goods

How often have you gone to a party or see a photo on Facebook showing mouth watering breads or baked goods? How often have you wished you were a super awesome person who seems to have a million hours in their life to do that? How often have you *sighed* drooling over the photos that seem too complicated for a person who well…sets off the fire alarm EACH time they turned on the oven?

I’m so mad I wasted money on a “cake pops” maker! It never occurred to me that people were just making them from cake and frosting! Aren’t you jealous of the blogs of Bakerella, for photos of ….

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the photos from Love From The Oven….

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or any one of these ladies that Love From The Oven lists in her post “My Favorite Bakers and Bloggers Must See Sites”. *drrrrroooooooool*

Anyway, I love those kinds of baked goods and I could never come up with anything that clever. I’ll just imitate! But what I really love is bread and the scent when I mix yeast together… ok, well I love to pat the “rise” too. Here are my recipe picks for all kinds of bread that I normally eat. Some I’ve tried, others I want to try (and shall!).

Breakfast:

The Fresh Loaf has a recipe perfected for English Muffins that while doesn’t boast all those “nooks and crannies”, tastes pretty good.

The Weekend Bakery braved Classic French Croissants! I am encouraged to, as they are my favorite pastry aside from Danishes. I had a job as a teen that took me past a donut shop that made croissants. Let’s just say I had a croissant and hot cocoa each morning. Luckily it was a summer camp job and I was walking to and from work too – love to burn those calories!

Lunch

My husband loves the touch of honeyed sweetness in this Whole Wheat Honey Bread from Tammy’s Recipes. I have a loaf sitting on the counter right now. It’s a rival to Hubby’s fav but super expensive $5.00 Russian Rye. Although the Russian Rye isn’t completely organic (without any chemicals) the cost for such a small loaf is outrageous when he goes through 1 a week. I NEED a homemade Russian Rye recipe please!

Aren’t Pita Bread and Tortillas almost the same? lol I did see a new post on a linky party this week that I might need to try out!

Need quick Hamburger/Hot Dog Buns? Look no further than Taste of Home. You can use these as dinner rolls too. I had problems with the recipe originally, but I tried it yesterday and they turned out awesome, more so than the 70+ ingredients in store bought buns – I think I may have had “timing” issues – not letting the yeast set long enough and not kneading it long enough.

Dessert!

I want to try out these Eclairs at The Fresh Loaf!

Crepes, sweet or savory! Although the first crepes were a better fit, Alton Brown’s were a better recipe.

A reader suggested I try out the Artisan Breads in 5 Minutes book, which I’ve heard of but haven’t read yet. It may give me more ideas. What are your favorite breakfast, lunch/dinner, dessert breads?

Cream Corn Soufflé

It is the accompaniment for Hubby’s birthday dinner and although the original recipe uses 1 can of creamed corn, you would quickly find out you’d wished you had QUADRUPLED the recipe. This delicious dish is actually called a corn pudding on the old recipe I have, but it really cooks as a soufflé: don’t peak!

Stokely Van Camp’s Cream Style Golden Corn…Real Corn Pudding

I’ve doubled the original recipe for you because it makes a great 1 cup serving. Makes about 6 servings in my house but the recipe says it serves 8-10!

  • 2 cans Stokely’s Finest Golden Cream Style Corn (any cream style corn will do)
  • 2 cups milk
  • 2 Tablespoons butter or margarine, MELTED
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons sugar
  • 6 large eggs, SEPARATED
  1. Boil Corn and milk together for about 10 minutes. Don’t let the corn burn on the bottom (it is the one thing that happens most often to me!) Photo1080 (2)Photo1083
  2. Stir in butter or margarine, sugar, salt, pepper, and beaten egg YOLKS. Photo1082
  3. Beat egg WHITES (but not too stiff) and fold into Corn mixture. (I once beat them to meringue stiff and they baked right out of the baking dish which then fell as it cooled!) Photo1086Photo1085
  4. Pour into a lightly greased 2-quart casserole.Photo1087

Bake uncovered in a moderate oven (375 or 400 degrees F – winter/snowy areas use higher temp, summer use the 375 at highest) for 35 minutes. There will be a nice golden browning and the serving “stiff, but juicy to the touch” when you cut into it.If you notice it is still liquidy, cook longer even to 1 hour. This is one of those dishes that you MUST let sit or it will “run”. (Do NOT PEAK WHILE IT IS BAKING, or it FALLS!!)

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http://asouthernfairytale.com/

Egg-cellence Challenge & Essay Contest – Day 5 & 6 with Farm Fresh Eggs: End of the Road

English: Three chicken eggs of contrasting col...

Image via Wikipedia

Um…I’d post new pics but I did them the same way I did previously. I wanted to make an omelet but I’m not a fan of the items I have in my fridge that would be its ingredients. I’m just not a fan of bell peppers, onions, and mushrooms!!

Let me change course and ramble a bit of the thoughts I’ve been having…and anxieties.

First, I thank this contest for bringing to focus an issue I didn’t know was possible to resolve for me personally. As we drew to a close on Week 1 – Farm Fresh Eggs I realized  I didn’t want to use store bought eggs because of the known gas and digestive problems it would give me in just one serving of an egg! And I mean, real sweaty palms anxiety. For as long as I can remember eggs on their own have made me sick to my stomach unless they were cooked in a dish. I have found now that the farm eggs I got from Doris are so unlike ANY egg I’ve eaten in, well, DECADES…that I don’t care to continue on with the contest because I don’t want to egg store bought eggs on their own for breakfast. Yes, I will provide a link for the ladies at Realfoodfreaks to see what has happened to me and why I must withdraw.

I’ve got some obstacles to overcome, 1) my husband, 2) the distance vs. quantity of eggs and 3) price of eggs.

I want to continue buying eggs from Doris. My husband disagrees with me on continuing to buy my Doris $1.50/doz eggs. His reasons are that at that price they are still expensive (it seems he’s out of touch with egg prices), but the distance of 25 minutes to obtain them makes them more expensive than store eggs. And as Glenrock, Wyoming, is concerned, it is such a small town that the only reasons I go are to pass on to Douglas, WY (or beyond), the doctor, the park, or dinosaur museum. If I coordinate my trips for eggs with another activity in the area and arrange for at least 6 dozen eggs that should outstrip the mileage costs, don’t you think? Doris only has 30 chickens…haha.

I agree that it makes them about as expensive, but with the in town local egg farmer (the one I mentioned in a previous post selling for $3.49/doz) becoming a larger and larger outfit intent on egg farming which may already be in a place where the eggs will cause me digestive issues. At $3.49/doz I don’t think I’m going to try out their eggs anytime soon unfortunately. My options are limited right now and having my own layers isn’t one.

I am also looking at food differently because I’m staying at home as a homemaker; I need to make food from scratch as store bought/prepared foods are getting expensive to mix with real fruits and veggies. By making from scratch I save “per unit” by buying basic ingredients at bulk rates. That allows me to purchase those expensive fresh fruits and veggies.

Another good reason is that when I had gestational diabetes with my second child (Baby) I learned a lot about how food is broken down by the body. I metabolize food differently than I did before I had my first pregnancy…and I’m at risk by family history too for Type 2 diabetes. I don’t want to be diabetic because for me that means that I’ve continued to live an unhealthy lifestyle (overweight and sedentary). I want to eat with an approach that is more “diabetic” which includes eating eggs for breakfast for the protein and nutrients, fresh fish (my husband fishing and fishing is allowed year-round) when possible, and dishes like Minestrone. Including farm fresh eggs alone and in dishes will make my food healthier at the very least and at the most, be a preventive factor in avoiding Type 2 diabetes.

What choices have you made when presented with costs vs. quality?

Housekeeping…

Bear with me today as I rush to make cookies, cupcakes, and clean the house after my husband (“Daddy”) has gone off to work to Oklahoma City. Yep, I got dishes soaking in the sink, the dishwasher going, bleach on the countertop, vinegar on the dishwasher countertop, open containers that the kids have drug out of the cupboards, but the items on the dishwasher are clean!

Dirty Kitchen Sunday

I need to reorganize the basket and other random things sitting on the dryer. *sigh* It gets this way when my husband is home for a few days, I simply can’t keep up with cleaning everything! Case in point: we have like 20 cups/glasses/kids cups and what I open the kitchen cupboard to find maybe, 6. I don’t know how my husband can use that many cups! So today will be a cleanup day.

I don’t even have the space to cook an egg!

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