No-Fry Doughnuts

No-Fry Doughnuts

2 packages active yeast

1/4 cup warm water(105*-115*)

1 1/2 cups whole milk, room temperature

2 eggs, room temperature

1/2 cup sugar

1 tsp. salt

1 tsp. nutmeg

1/4 tsp. cinnamon

1/3 cup shortening

about 4 1/2 cup flour

about 1/4 cup melted butter

In a mixer bowl, dissolve yeast in the warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend on low speed for about 1 minute, scraping bowl often. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of the bowl. Cover; let rise in warm place until double.

Turn dough onto a well floured board; roll around to coat dough with flour. Dough is soft to handle. Gently roll dough 1/2 inch thick. Cut with a floured doughnut cutter (2 1/2 inch diameter and 1 inch center hole.)

Place the doughnuts 2 inches apart on parchment lined baking sheets ; cover and allow to double in size.

Preheat oven to 4 25 degrees. Bake the doughnuts for about 8-10 minutes or until golden. Immediately brush doughnuts with butter.

Coatings:

Cinnamon Sugar:

1/2 cup sugar

1/2 tsp. cinnamon

Place in plastic bag; mix. Toss doughnuts one at a time in mixture to coat.

Chocolate Glaze:4 oz. semisweet chocolate

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt butter and chocolate until combined. Add to sugar and vanilla. Stir until combined . Add enough hot water until the glaze is the correct consistency.

Vanilla Glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt the butter and add to sugar and vanilla. Blend together until combined. Add just enough water to create the correct glaze consistency.

Chili Cheese and Cream Cheese Fruit Filled Soft Pretzels

Chili Cheese and Cream Cheese Fruit Filled Soft Pretzels

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Chili Cheese Soft Pretzels

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

1/4 tsp cayenne pepper

1/2 tsp granulated garlic

2 large eggs

3 cups sharp cheddar cheese, grated, divided

2 tsp. dehydrated onion flakes

2 tsp coarse kosher salt

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients flour, salt, sugar, cayenne pepper, and granulated garlic including 3/4 cup cheese , except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll out dough to 12×17 inch rectangle. Sprinkle with 3/4 cup cheddar cheese in a strip down the short side of center of the dough. Fold one third over cheese and sprinkle another 3/4 cup of cheese and then fold the last third over cheese. Seal edges and sides closed. Roll out into 11×15 inch rectangle and cut into 8 strips. Repeat with other half. Roll strips into ropes and form into pretzel shapes. Place pretzels , 8 to a lined baking sheet and lightly brush tops with beaten egg and sprinkle with kosher salt , onion flakes and remaining 3/4 cup cheese. Bake 16-18 minutes until browned

Cream Cheese Fruit Filled Soft Pretzels

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2 pastry bags fitted with #6 magic line tip or comparable size

Any quality fruit preserves

4 oz softened cream cheese

1/8 cup granulated sugar

Mix together the cream cheese and sugar until mixed together and set aside.

1 egg for brushing tops

Sanding sugar or sugar sprinkles

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

2 large eggs

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll one half of the dough on lightly floured surface to 11×15 inch rectangle. Cut dough into 8 strips. Repeat with other half of dough.

Fill each pastry bag , one with cream cheese mixture and the other fruit preserves.

Take a dough strip and run a bead of cream cheese mixture and fruit preserves down the center of each strip. Pinch together the edges and ends securely and form into pretzel shape. Place 8 on each baking sheet. Lightly brush tops with beaten egg and sprinkle tops with sugar. Bake for 16-18 minutes, until browned.

Chocolate and Chipotle Caramel Corn

Chocolate and Chipotle Caramel Corn

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12 cups popped pop corn (1/2 cup kernels)

1 cup pecans, toasted and roughly chopped

2 cups sweetened puffed corn cereal

1 cup brown sugar

1/2 tsp baking soda

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp chipotle chile powder

1 1/2 tsp salt

1/4 cup light Karo syrup

1/2 cup butter

1 tsp vanilla

1 vanilla bean, scraped of its seeds

3 oz. white chocolate, melted

3 oz. dark chocolate, melted

Preheat oven to 250 degrees.

Place popped corn, corn puff cereal and toasted chopped pecans in a large bowl and set aside.

Combine brown, cinnamon, chipotle powder, nutmeg and salt in 4 cup capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture along with the scraped vanilla seeds. Pour corn syrup over the top of everything. Microwave on high 30 seconds and then stir to combine. Return to microwave and heat 2 minutes. Remove and stir, microwave again for 2 more minutes.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn , nuts and puffed corn cereal and stir until well coated.

Spread the popcorn mixture onto a foil lined baking sheet sprayed with baking spay. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and allow to cool.

Drizzle the melted chocolate over the top of the cooled caramel corm. When chocolate has hardened, break popcorn into chunks.

Fried Garbanzo Beans

Fried Garbanzo Beans

Love,love , love these as a snack. They’re addictive.

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1 lb. dry garbanzo bean, soaked in water overnight

1/4 tsp. cayenne powder

1/2 tsp paprika

salt to taste

vegetable oil

Add vegetable oil in deep pan and heat to 350 degrees. Drain garbanzos and dry off. Test oil for correct heat by placing a cube of bread in the oil; it should turn golden brown in 15 seconds. Once oil is up to temperature  add half of the soaked garbanzos to the oil and fry until golden brown. You may want to cover the pan at first when the garbanzos are first added,; they can pop at first.  Remove from oil and drain on try with crumpled paper towels . Place hot garbanzos in a bowl and toss with seasonings until well coated.Repeat with remaining garbanzos. Allow to cool before eating.

Maggie’s Bakery Granola, make a bunch and munch on all week.

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5 cups old fashioned rolled oats

1 cup pumpkin seeds

1 cup sunflower seeds

1/2 cup sesame seeds

1/2 cup wheat germ

1/2 cup unprocessed Bran

1/4 tsp salt

1 tsp. cinnamon

1/2 tsp. nutmeg

3/4 cup vegetable oil

1/2 cup honey

1/2 cup golden syrup, Lyles or Golden Eagle

1/2 cup sliced almonds, toasted

1/2 cup pecans, chopped and toasted

1/2 cup walnuts, chopped and toasted

1/2 cup coconut

1/2 cup, diced dried apricots

1/2 cup dried cranberries

1/2 cup dried blueberries

Combine the oats, wheat germ, bran, sunflower seeds,sesame seeds, nutmeg, salt and cinnamon with the oil , honey and syrup. Place on a foil lined baking sheet and bake at 300 degrees for 1 hour; stirring every 15 minutes. Mixture will be golden brown and soft. As it cools it crunches up. While warm stir in toasted nuts , coconut and dried fruit. Cool completely and store in an airtight container.