Bread

Snickerdoodle Bread

7:17 AM




Snickerdoodle Bread 

1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1 cup cinnamon chips (Hershey makes these)
1 tablespoon flour
1 tablespoon sugar
1 teaspoon sugar

Preheat oven to 350º. Grease the bottom of full size loaf pan. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not overmix. Coat the cinnamon chips with 1 tablespoons flour and stir into batter. Spoon batter into greased pan. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pan. Bake for 45-55 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.

Apple Cider

Apple Cider Donuts

8:00 AM



Apple Cider Donuts

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large eggs, room temperature
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
1/4 cup sugar/1 tbsp. cinnamon (optional)
1/4 cup sugar/1 tbsp. apple pie spice (optional)
Powdered sugar (optional)

In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely. Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into powdered sugar or sugar mixture of your choice.


Churros

Churros

8:30 AM



Churros

3/4 cup water
6 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon salt
1 2-inch piece cinnamon sticks
1 1/4 cups all purpose flour
1 full teaspoon ground cinnamon
1/2 teaspoon baking powder
2 large eggs
1/2 teaspoon vanilla
oil for frying
1/2 cup sugar
2 teaspoons cinnamon

In a saucepan, add the water, butter, brown sugar, salt and cinnamon stick. Heat to medium and cook for 3 minutes. Remove cinnamon stick. To the hot liquid, add the flour, cinnamon and baking powder all at once. Stir with wooden spoon until dough forms and cook for another 30 to 40 seconds to toast the flour slightly. Remove from heat and let cool for 10-12 minutes. By hand, or using a mixer, add in the eggs and vanilla until well incorporated. Add batter to piping bag fitted with a large star tip. Set aside. In a 10-inch skillet, preheat 2 1/2 cups of vegetable or canola oil to 350ºF. It’s important to not go higher than 350 degrees, or your churros will not cook all the way through. When ready, twist the end of piping bag filled with batter to push batter down and out. Pipe a 5-inch section of batter carefully into the hot oil. Use a small knife to cut off the sections. Cook 4 to 5 churros at once. Cook for 5 to 6 minutes, turning as needed. Transfer to a plate lined with paper towels for a few seconds, then to a baking sheet that is reserved in a low temperature oven (200 degrees). Once churros are all cooked, mix the reserved sugar and cinnamon in a bowl. Dredge the churros through until evenly coated. Yields 12 churros.

Christmas

Contest Winning Sugar ‘n Spice Nuts

2:00 PM

When I saw this recipe for these mixed nuts, I knew they were a must try. I’m glad I did! Absolutely delicious. They didn’t stick around long, and due to an insistent family I’m already on batch number two!

Contest Winning Sugar ‘n Spice Nuts



1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries

In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container. Yield: 3-1/2 cups