Monthly Archives: November 2016

Pumpkin Spice Doughnut Holes – Food Network Magazine

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ABOVE:  Always let your egg come to room temperature for baking or frying (30 minutes), unless otherwise instructed.  In this recipe, the butter was eventually melted.  I left plastic wrap on these two ramekins because I had to leave the house for a short amount of time.  

 

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It’s nice to know doughnut holes are not that challenging to make.  I learned a lot making these.  The biggest learning curve was don’t let them cook too long.  Once they are brown, take them out.  If you leave them in further, they get a little bit of a burnt taste.

This was from Food Network Magazine – October/November 2016, most likely, edition.  Makes approximately 24 holes.

 

INGREDIENTS:

  • 1 3/4 cup flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 2  tablespoons melted butter
  • 1/2 cup milk
  • 1/2 cup sugar
  • Good amount of vegetable oil for frying (a few cups, at least 3-4 cups)

For topping:

  • 1/3 cup sugar
  • 1 teaspoon pumpkin pie spice

 

DIRECTIONS:

  1. Whisk 1 3/4 cup flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, and 1 teaspoon salt.
  2. Separately, whisk 1 egg, 2 tablespoons melted butter, 1/2 cup milk, and 1/2 cup sugar.
  3. Then stir in the flour mixture.
  4. Deep-fry small scoops (I used a cookie scoop) in 350* vegetable oil.  Turn doughnut holes, until golden, 3-4 minutes.  Don’t overcook or they will burn.
  5. Transfer to a wire rack to drain, over paper towels.
  6. Mix 1/3 cup sugar and 1 teaspoon pumpkin pie spice.  Roll doughnut holes in this mixture and set aside.

Blueberry Hill Bread -Cook For The Cure Recipe

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Here’s a fantastic blueberry bread that whips together quickly!  It features just a few simple ingredients.  Since you mix just until moistened, you can avoid using the stand mixer or electric mixer.  Highly recommended!

I got this book free via a promotion from ABT Electronics in Glenview, IL.  It’s a book called KitchenAid “Cook For The Cure” – Susan G. Komen.  Thanks, ABT!

Note: Frozen blueberries worked fine, I ran out of fresh.

 

INGREDIENTS:

  • 3/4 cup buttermilk
  • 1 egg
  • 3 tablespoons vegetable oil or melted butter –(I used butter)
  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup fresh or frozen blueberries

DIRECTIONS:

  1. Preheat oven to 350F.  Grease 8×4″ loaf pan.
  2. Combine buttermilk, egg, and oil in small bowl.
  3. Combine flour, brown sugar, baking powder, baking soda, salt, and nutmeg in large bowl.
  4. Stir in buttermilk mixture just until moistened (batter will be lumpy).  Do not overmix.
  5. Fold in blueberries.
  6. Spread batter in prepared pan.
  7. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
  8. Cool in pan 15 minutes.
  9. Remove to wire rack to cool completely.

 

Easy Bread Machine Rolls – Perfect for Thanksgiving! (And Eggless!)

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I finally found a bread machine recipe for fresh rolls that is eggless and easy!  Many bread roll recipes for the bread machine and regular baking involve eggs.  Thankfully, this one was very tasty and did not.  This is simple and uses inexpensive, common ingredients.  This makes about 20-24 rolls depending on size.

 

INGREDIENTS:

  • 1/4 cup canola oil
  • 1/3 cup sugar
  • 1 3/4 tsp. salt
  • 1 tablespoon active dry yeast
  • 3/4 cup warm water
  • 3/4 cup milk (I used 2%)
  • 4 cups flour (I weighed it – this equals about 500 g.)

 

Also needed:

  • Bread machine
  • Muffin pan (regular size) x 2 pans
  • Spatula
  • Pastry brush, etc
  • PAM spray

 

DIRECTIONS:

  1. Place liquid ingredients in bottom of loaf pan – including canola oil, warm water, and milk.
  2. Add other ingredients: sugar, salt, and flour on top of the liquid ingredients.
  3. Add yeast at the very top – not touching the liquid ingredients on bottom.
  4. Select the dough cycle.  (My dough cycle lasted 1.5 hours).
  5. Monitor dough cycle in about 5-10 minutes.  Scrape the sides of the pan with a soft spatula, if necessary, to scrape the flour back into the dough. (See photo #6 to see how dry flour sticks to the side of the pan).  Add a tiny bit of warm water, if needed, to get that flour incorporated into the dough.
  6. Once the dough cycle has ended, take out and shape into rolls or balls.  Place balls into muffin cups sprayed with PAM first.
  7. Leave rolls in muffin pans on counter to relax the gluten – about 20 minutes.
  8. Bake rolls at 400 degrees for 12 minutes, or until golden.  (Mine took about 15ish minutes).
  9. Using a pasty brush, brush butter on top of finished rolls.

 

From Bakingforboys.blogspot.com