We have been bored. We have been cooking a lot! Neither I nor Tim are working so keeping ourselves and the kids busy all day has its challenges. Preparing for our move has us very busy also. These donuts today took our mind off things for a few hours, they took a bit of time but we’re super rewarding :0). 2TSP dry yeast 2CUPS milk 1/2CUP butter, margarine or shortening, softened 2TSP salt 1/2CUP sugar 1TSP cinnamon 4 eggs 6-7CUPS all purpose flour
Warm your milk in microwave and add your yeast to it. Set aside til yeast activates. Put softened butter, cinnamon, sugar, and your yeast mixture stir til combined. Add in all your eggs and mix well.
Add 2CUPS of flour at a time. We use between 6-7CUPS all purpose flour.
Around my 5 1/2CUP mark I pour out on counter and knead dough til it isn’t sticky and comes together. Dough should be nice and soft. Oil dough and bowl and cover for about an hour plus til atleast double in size.
Once your dough has doubled in size. Roll out on a well floured surface about 1inch thick. I use a biscuit cutter and shot glass to cut out donuts. You can use a glass or a cleaned lid from something if you don’t have a shot glass. You also don’t have to cut the donut holes out either. Once all dough is cut out let rise another half hour to hour.
Get your oil nice and hot, about 350F. Deep fry roughly 1 minute per side. I
Donut toppings: 1TBSP Cinnamon 1CUP sugar mixed for the cinnamon sugar donuts you’ll have extra). 1CUP icing sugar, 1TSP honey, 2TBSP softened butter & 2-4TBSP milk (you want it quite runny) for honey dip donuts, 3/4CUP milk chocolate melted with 2TBSP milk mixed for the chocolate dip donuts. 1CUP icing sugar, 1TSP vanilla extract & 1-2TSP milk & (plus food color of choice-optional) sprinkles for the vanilla dip donuts.
The cinnamon sugar and honey dip needs to be coated as soon as they come out of the fryer. The vanilla dip and chocolate dip allow them to cool for 5-6 minutes before you ice and sprinkle them. These get devoured fast in our house, let us know what you think!!
Everyone getting through this Pandemic ok? We hope so! These bring back a lot of childhood memories from my favourite Chinese food restaurant at House of Lam in New Brunswick. We love these, we wish pork ribs weren’t so expensive but they are. They are a treat in our family, we don’t make them often! Package of pork spareribs we like to use the bite size packages but you can use the full rack of ribs as well. Cut and separate all ribs. We boil them with some salt for about 20 minutes. 1 large onion chopped, 1inch pieces 1 green or red pepper chopped, 1inch pieces Lots of garlic Lots of ginger 2-3TBSP soya sauce 1-2TBSP cane sugar Lime juice, squeezed from half a lime 4-6 diced Thai Chilis 1TBSP vegetable oil 1-2 sliced jalapenos Garnish with cut green onions, optionalPrep all your veggies. We just cut the garlic in half and we leave the ginger pretty large, we love ginger!
We use a large cast iron wok to cook these, but you can use any oven safe frying pan as well. Get your wok nice and hot, add the oil and spareribs. Stirfry for a minute. Then add your soya sauce, sugar, garlic and ginger. Stirfry 5 to 7 minutes stirring frequently. Add in your onions and half your chilis, Stirfry a another minute. Now I put the wok in oven under the broiler for a few minutes stirring the spareribs a couple times, leaving them til they get a nice color. Now I return them to stove and add in the peppers, I Stirfry additional 2-3minutes.
Pour them out on your desired platter and dig in!! We served these with some papaya salad. Lucky is ready hehehe
While in isolation during this Pandemic we are keeping extremely busy doing lots of stuff, trying new things, and well just having fun! Here’s another recipe we always wanted to try and make. It wasn’t the easiest stuffing them, and to debone the chicken but we managed. 8 chicken legs 3 mushrooms chopped up 2-4 minced garlic cloves 1 egg 2TBSP green onion, any onion works 2-4TBSP grated cheese we used Gouda, use what you have Salt pepper to taste You need to pull the skin back off the chicken leg all the way down the bottom of Leg over the bottom bone. See photo above. Then we take the cleaver and cut the chicken off. Then I clean the end with the skin I’m going to fill making sure there are no bone pieces in there. Then you need to debone the leg. We run the cleaver all around the leg to remove the chicken. Then discard the bones.
Chop up all the chicken and mix it with the onions, garlic, mushrooms, cheese, salt, pepper and egg. Combined well. So for us we thought stuffing them was the hardest part. We divided the filling up into 8 portions. We held the bone piece in our palms making a fist to hold it tightly with skin coming up from top of palm. We used out fingers to stuff them, you can use a spoon if you prefer.
Bake 375F 35-40minites. Til crispy golden. The kids loved them! It was nice not having that bone to bite threw. We will definitely make again.
4CUPS whole wheat flour 2CUPS warm milk 1TSP dry active yeast 8TBSP mayonnaise Top: Couple TBSP Melted butter (Optional, Mix of parsley, roasted sesame seeds, poppy seeds, onion flakes and garlic powder) Activate yeast in the warm milk. Put all the flour in large bowl, add mayo in. Once yeast is activated about 5 minutes mix in into the flour and mayo. Combine well. Cover and set aside and let rise til double in size
I used my cast iron pan but a muffin tin or cookie pan work just fine as well. I like to make 24 rolls and put 2 together in each slot. I let rise again. Preheat oven to 350F.
Once the have risen again, brush with melted butter and sprinkle topping on.
Bake about 20-25minutes. Depends on your oven and size of rolls. We make sandwiches with these. Let us know what you think.
So proud of these kids right here, they wanted to learn and learning they are doing. Lucky did great at supervising he made sure recipe got done right and no messing were made lol 2CUPS warm water 1/2CUP white sugar 1 1/2TBSP active dry yeast 1 1/2TSP salt 1/4CUP vegetable oil 5-6CUPS all purpose flour or you can use bread flour
I always double this batch when we make it. Makes couple loaves and lots of rolls. Take your warm water, yeast, salt, sugar & vegetable oil. Mix all together. Let sit for a few minutes to activate yeast about 5 minutes or so til it’s nice and frothy. You want to add a cup of flour at a time til the dough comes together nicely. Between 5-6 cups of flour and more dusting
They did a great job, knead for atleast 7minutes. You can use a mixer if you prefer. Lucky loves to sit and watch hehehe
Put in an oiled bowl, cover and let rise for about 1 hour til doubled in size. They were so happy to learn the process of making bread. It takes a lot of patience and it’s one thing these kids have a lot of!
Preheat Oven to 350F. Spray your bread pans and pans with non stick spray. We like to do a couple different loaves shapes. One with one big oval and another with 3 larger balls.
Cover and let rise again for another hour. Some of the buns we use as burger buns so we put sesame seeds on them. After rising very lightly brush top of those buns with beat egg and sprinkle on the sesame seeds. We also like to use Everything Bagel Spice as well.
Bake 350F about 30-35minutes depending on your oven and the color you prefer.
When they come out of oven we brush with butter.
Nothing better then smelling homemade bread cooking in the kitchen!! The kids did everything from start to finish, they did well, very well.
