Bottom ingredients: 6-8 apples (skin removed, cored & cut up) 2TBSP each flour & white sugar 1TSP cinnamon (optional) Top ingredients: 1/2CUP each oatmeal white & brown sugar 2TBSP flour 1/2CUP butter
Make sure you have some nice hot coals going in the bonfire. This isn’t going to take to long. Put cover one, put over fire. Should be ready in roughly 15-20 minutes depending on the fire you have going. Note to self, don’t give a house tour while your cooking over the fire heheheLittle over done, but it sure was tasty!! Scoop of vanilla ice cream. We were happy. Let us know what your family thinks. Great thing to make on your next camping trip!
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!!
Were getting lots of cooking done being in the house all the time. Kids are enjoying helping us. Hope everyone is staying happy and safe during this Pandemic! Here’s a great early morning or afternoon recipe to try out. Bottom Layer: 1/2CUP brown sugar 4TBSP butter or margarine 2 apples of your choice. Sliced how ever you want Cake: 3CUPS all purpose flour 1CUP sugar 2TSP cinnamon 1TSP salt 3TSP baking powder 4 large eggs, beaten 2TSP vanilla extract 1CUP milk 3/4CUPS melted butter or margarinePreheat the oven to 350F and spray a 10-12 inch cast iron pan with non stick spray. For the bottom layer I spread around the soften butter with a spatula and sprinkle around the brown sugar evenly. Arrange the apples pieces in the pan how you like.In a bowl put the flour, sugar, baking powder, cinnamon, salt and mix well. If you have any apples left over I chop up finely and throw in flour mixture as well. In another bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and combined until smooth. Pour the batter over the apples and spread evenly. Bake the cake in the oven until golden about 1 hour and 15 minutes. Once a tooth pick inserted comes out clean, it’s done :0)We let cool for about 10 to 15 minutes. Then run a knife all along the edges to lose the cake so it makes it easier to come out when flipped over.
Get a serving plate that is large enough to fit over cast iron pan. Lay plate over top of pan and flip cake quickly but carefully over. It should slide right out! This cake is enjoyed in our house at anytime of the day. Hope your family enjoys it as much as we do.
Stayed up late to make some pancakes for the kiddos in the am. This is a fantastic recipe, these are excellent pancakes! The house smells incredible. Lucky loves being my little helper! Dry ingredients: 4CUPS all Purpose Flour 5TSP Baking Powder 1TSP Salt 3TSP Ground Cinnamon 1TSP each Ground Ginger and Ground Nutmeg 1/2Cup each white sugar & Brown Sugar 2TSP Vanilla Extract Wet ingredients: 1 can Pumpkin Puree (roughly 2+cups) 2 Large Eggs 1/2CUP melted butter or margarine 3Cups Milk Measure out all the dry ingredients put in a bowl mix well, set aside. Measure out all the wet ingredients put in another bowl and mix well. Mix the dry and the wet ingredients together.
Beat til almost smooth there will be some lumps but not many and small. Lucky saids, peek a boo I like pumpkin Pancakes too
I like to use our Nordicware Griddle as I can make a lot at once. But pan fry on what pan you prefer. Some like to cook them with butter. We use a non stick spray. I use roughly 1/3CUP batter per pancake. Takes about 2 minutes per side on a low medium heat.
Now this batch makes a ton of pancakes 25-32 depending on your sizes. This recipe can definitely be cut in half. I make a huge batch cause I freeze them. Just dig them out whenever you want. Quick and easy breakfast.
4 bananas, mashed 1 egg 3TBSP each white and brown sugar 1TBSP vanilla extract 1TSP cinnamon 1TSP each baking soda and baking powder 1/2TSP salt 1 1/2CUPS all-purpose flour (white or whole wheat) 2TBSP melted coconut oil (use butter for less fat)
Grease your loaf pan and preheat your oven to 350F. Mash bananas in a mixing bowl. Add egg, vanilla, white sugar, brown sugar, and cinnamon, stir to combine. In a separate small bowl mix flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine. Gently stir in melted coconut oil or butter. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5-10 few minutes before inverting onto a wire cooling rack.
Pour evenly into loaf pan. Bake at 350 F. for 35-45 minutes or until a toothpick is inserted comes out clean.
Let cool in pan for a couple of minutes then dig in! Excellent, super moist not packed full of sugar. Hope you enjoy it as much as we do.