Blueberry French Toast Casserole

French Toast is one of my favorite breakfast foods, and it is very easy to make it for a small crowd. It's simply put together in a 9 x 13" baking dish that is refrigerated for several hours or overnight, and then baked in the oven. I typically use almost an entire 1-pound loaf of French bread, and then make a custard. Sometimes I add fruit, other times, I don't. 

There are many versions of this sort of dish that can be found online. This one has intrigued me, since you lightly toast the cubed bread before adding your custard, I assume to prevent the bread from getting soggy once it's baked. I have not tried this particular recipe yet, but am posting it here so that I remember to try it in the future. I found this recipe in the Delish Comfort Food magazine, but it can be found here on their website. 

Photo courtesy of Delish . com

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Serves 8

1 (one-pound) loaf of unsliced challah bread, cut into 1" cubes (yielding about 10 cups of bread cubes)
1/2 cup pure maple syrup (not pancake syrup) 

3 (4" x 1") strips of orange zest (orange peel) (open link to find directions on how to so this)

2 tablespoons freshly squeezed orange juice

3 cups fresh blueberries (about 16 ounces) blueberries (about 16 ounces), divided (see step two)

Kosher salt

6 large eggs

2 cups whole milk

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

1/2 teaspoon nutmeg, freshly grated if you are able

1/4 cup plus 1 tablespoon turbinado sugar  (open link to see what that is)

2 tablespoons unsalted butter, cut into pieces, plus more for greasing the pan

Directions

1. Preheat oven to 325 degrees. On a large, rimmed baking sheet, spread the bread cubes in an even layer, then bake 325 degrees, stirring halfway through, until the bread is lightly toasted, but not browned, about 10 minutes. Allow the bread to cool on the baking sheet.

2. In a small saucepan over medium heat, bring the maple syrup, orange zest and orange juice, 2 cups of the blueberries, and a pinch of kosher salt to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have released their juices and only half of them are still intact, about 10 minutes. 

3. Transfer 1/2 of the blueberry sauce you just made into a small bowl, and stir in the remaining 1 cup of blueberries. Set this aside until you are ready to assemble the casserole. Transfer the remaining sauce into an airtight container, cover, and refrigerate it. You will serve this remaining sauce alongside the casserole at serving time. 

4. Butter the bottom and sides of a 9" x 13" baking pan. In a large bowl, using a hand-held electric mixer on medium speed, beat the eggs until well combined. Add the whole milk, heavy whipping cream, vanilla extract, nutmeg, 1/4 cup of the turbinado sugar and an additional 1/2 teaspoon Kosher salt and beat until smooth. Add all of the toasted bread cubes to the bowl, toss them in the custard, and let them soak in the custard for about 5 minutes. 

5. Spread two-thirds of the bread mixture into your prepared baking pan. Spoon the 1/2 cup of your blueberry mixture that you had set aside evenly over the top of the bread mixture. Top with the remaining 1/3 bread mixture, gently pressing down into an even height. Scatter the 2 tablespoons of cut up pieces of butter over all, then cover the pan with plastic wrap and refrigerate for 10-12 hours.

6. To bake, preheat the oven to 350 degrees. While the oven is preheating, let the casserole and the reserved blueberry sauce sit at room temperature. Before you bake it, sprinkle on the remaining 1 tablespoon turbinado sugar over the top of the casserole. 

7. Bake the casserole until it has puffed up, the edges are crisp, is golden brown in color, and is set in the middle, about 45 minutes. Allow to cool slightly, about 5 minutes, before serving. Serve with the reserved blueberry sauce on the side. 

Chicken Noodle Casserole

I recently came upon this recipe from allrecipes.com. It's a simple, comfort-food type of recipe that is good as is, or can be zhuzhed up by adding additional seasonings and/or vegetables. I've made this a couple of times now. The second time around, I did not have cream of mushroom soup, so I used two cans of cream of chicken soup. I personally like it better with the cream of mushroom because it gives it a more complex flavor;  but either way, it is very good. You can use a rotisserie chicken, or poach chicken yourself using this recipe from Inspired Taste. 

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4 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
6 ounces egg noodles, cooked according to package directions
1 (10.5 ounce) can cream of mushroom soup
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream

splash of milk, optional
salt and pepper to taste

Topping  
1/2 cup butter
1 cup roughly chopped buttery round crackers, such as Ritz 

(Plain breadcrumbs could also be used.)

Dried parsley

Using your favorite recipe for poaching chicken, cook the chicken and after cooling slightly, cut the chicken up. You can strain the broth and cook the egg noodles in the broth, or just cook in salted water. 

In a large bowl, combine both cans of soup, sour cream, and season with salt and pepper. If you would like a little thinner consistency, add a little milk. Both times, I added a little milk. Stir until well combined. Gently stir in the cooked chicken and cooked egg noodles. Spread into a greased 9x13" or two-quart baking dish. 

Melt the butter in a medium-sized saucepan and set aside. In a Ziplock plastic bag, roughly crush the crackers and add to the butter. You can either roughly crush the crackers, or finely crush. Stir gently, and spread over the chicken-noodle mixture. Sprinkle with parsley. 

Note: I double the topping, since I really like the crunch. 

Bake 350 degrees, for 30-40 minutes, until heated through, is bubbly, and topping is golden browned. 

Crockpot Italian Chicken

I got this recipe from a friend at work. I've made it numerous times, and have loved it every time. The cream cheese gives the gravy a very creamy texture, and the Italian Dressing mix, gives it loads of flavor. You can serve this over any kind of noodles - I like to use egg noodles; or you can serve it over rice. The recipe can be found at the Easy Chicken Recipes website. 

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Ingredients

6 small, boneless, skinless chicken breasts

2 (0.7-oz) packets dry Good Seasons Italian Dressing mix (see photo below)
1 (10.5-oz) can Campbell's Cream of Chicken soup
1(8-oz) package cream cheese, cut into cubes
1/2 cup Low Sodium Chicken broth

Directions

1. Place the chicken breasts into the crockpot. Sprinkle one pf the packets of the Italian Dressing mix over the chicken. Turn the chicken over, and sprinkle with the other packet of dressing mix.

2. Spread the cream of chicken soup over the chicken.

3. Add the cream cheese cubes. 

4. Pour the chicken broth over all.

5.  Place the lid on the crockpot and cook on LOW for 5-6 hours, or on HIGH, for 3-4 hours. 

6. Remove the chicken to a plate, and shred then return the chicken to the crockpot and stir well. 

6. Serve over noodles or hot cooked rice. 

In case you haven't heard of the Good Seasons Italian Dressing mix, see photo below. 

Tomato-Basil Soup

If you think you don't like tomato soup, try this recipe. It is easy to make with just a few simple ingredients; and very comforting on a cold winter day. I found this on Natasha's Kitchen. I've made it many times, and it is delicious. I've made some modifications to suit my tastes, so click on the link above to see the original recipe.

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Ingredients

4 tablespoons butter

Two (28-oz) cans crushed tomatoes, with their juice - preferably San Marzano (see note below recipe)

2 cups chicken stock or broth

1/4 cup chopped fresh basil (you can also use about 1 tablespoon dried basil)

1 tablespoon granulated sugar, or more to taste

(Don't skip this, as it will help to combat the acidity of the tomatoes)

1/2 teaspoon black pepper, or to taste

1/2 cup heavy whipping cream (You may use Half and Half, instead)

1/3 cup grated Parmesan cheese, plus more to put on top when serving

Additional salt and pepper to season to taste at the end of cooking time

Directions

1. In a non-reactive pot or enameled Dutch oven over medium heat, melt the butter. 

2. Add the tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. 

Stir together and bring to a boil. Reduce heat, and partially cover with the lid and simmer for 10 minutes.

3. Add 1/2 cup whipping cream and 1/3 cup Parmesan cheese. Bring back up to a simmer, season to taste with salt and pepper, and turn off the burner. 

4. Serve with additional Parmesan cheese and fresh chopped basil/

This is good with a grilled cheese sandwich.

Note: You can use whole tomatoes, but either cut them up small, or run them through a blender or food processor to make make a smooth sauce. 

Chicken and Rice Soup

This is a delicious soup  recipe that I found on iamhomesteader.com. It is comfort food at its best. I've made it several times, and is always a hit. I've made a few modifications to suit my tastes, but you can find the original recipe in the link above. The recipe calls for a rotisserie chicken, but you can make your own poached chicken. If I'm able to use that shortcut, I will.

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Ingredients

1 tablespoon olive or vegetable oil
1 tablespoon butter

Yellow onion, diced (about 1 cup)

2 large carrots, diced (about 1 cup)

2 ribs celery, diced (about 1 cup)

2 teaspoons garlic, minced 

( I do not like garlic, so I sprinkle in some garlic salt - I can tolerate the garlic salt better than the garlic powder)

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/8 teaspoon red pepper flakes 

(Optional, but it adds great flavor - you can use less)

6 cups chicken broth

1 cup long-grain rice, uncooked 

(I find this to be too much rice, so I add 1/2 to 3/4 cup uncooked rice)

2 cups rotisserie chicken, shredded or cubed

Fresh parsley for garnish 

(I use dried parsley and it's just fine, because I never have fresh on hand)

Directions

1. In a large pot over medium heat, add the oil and butter and heat until butter is melted.

2. Saute the onion, carrots, and celery until softened,  stirring occasionally, about 8-10 minutes. Add your garlic and if using fresh, cook approximately one more minute.

3. Add the basil, oregano, salt, pepper, and red pepper flakes, stirring until combined.

4. Add the chicken broth, and bring to a boil.

5. Reduce heat to medium-low and add the rice. Simmer for 10-12 minutes, or until the rice is nearly done, but still has some firmness to it. 

6. Add the chicken and continue to cook until the rice is tender and cooked through. 

7. Sprinkle with the parsley and serve immediately.

Oven Baked Sweet and Sour Chicken

 I made this recently, and it is so good. Everyone loved it. The recipe can be found here at theseasonedmom.com. It is worth reading through her notes and seeing the links to other recipes of hers. This is a real simple recipe, one I'm sure you will enjoy. You can either use boneless, skinless chicken breasts, or boneless, skinless chicken thighs. Here, I used the breast. See my notes below for other changes I made. 

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1 1/2 pounds of boneless, skinless chicken breasts or thighs

1 tablespoon (I probably used 2 tablespoons) of cornstarch

1/2 onion or more, according to your tastes 

1 green bell pepper, seeded and cut into chunks

1 red bell pepper, seeded and cut into chunks

1/2 cup ketchup

1/4 cup rice vinegar (may also use apple cider vinegar)

1/4 cup brown sugar 

2 tablespoons soy sauce

1 teaspoon minced or pressed fresh garlic 

1/2 teaspoon ground ginger, ot 1 teaspoon grated fresh gingerroot

Cooked white rice

Optional garnishes, sliced green onions, toasted sesame seeds, chopped peanuts or cashews 

Instructions

1. Preheat oven to 425 degrees. Grease a 9 x 13", or a 2-quart baking dish. 

2. Place chicken in prepared dish, sprinkle with the cornstarch, and toss to coat.

3. Stir in the onions and bell peppers.

4. In another large bowl, stir together the ketchup, rice vinegar, brown sugar, soy sauce, garlic and ginger. Mix well and pour over chicken and vegetables. 

5. Bake, uncovered, for 25 minutes. Remove from oven and stir well, then bake another 5-10 minutes, until the chicken has cooked through, the vegetables are tender-crisp, and the sauce has thickened, If the sauce becomes too thick during baking, add a splash of water to think it out. 

6. Serve over hot, cooked white rice and garnish as desired. 

Notes

1. I used chicken breasts. Though the recipe calls for putting the chicken into the baking dish raw, I browned them first because I did not want the chunks to clump together from the cornstarch. If you choose to brown the chicken first, be sure to not overcook them since they will be baked afterward. You want the chicken cooked to an internal temperature of 165 degrees.

2. I cut the onion and bell peppers into decent-sized chunks, because I did not want them to get lost in the baking process. 

3. The original recipe calls for apple cider vinegar, but I used rice vinegar since it seems to me it is a little more mild than the apple cider vinegar. 

4. Though I used light brown sugar since that is what I had on hand, you could try using dark brown sugar to give it a more complex flavor, one of molasses. 

5. I rarely add garlic to what I cook, since I don't like it.

6. I used powdered ginger since that is what I had on hand, but if you can, use fresh gingerroot, and it surely will taste better. 

7. I did add a little pineapple juice, maybe 2-3 tablespoon's worth, because it seems that is how I've always seen it done. I also added some pineapple chucnks,r preference.

8. If I remember right, I made 1 1/2 times the sauce recipe because I wanted enough that I could spoon over the rice. Also, if I remember right, because there was so much of it, I thickened the sauce with a small amount of cornstarch/water mixture which I added during the final 5-10 minutes of baking to allow it to fully thicken. 

9. I didn't try this, but it really sounds good. The original recipe suggests adding a splash of orange juice and some freshly grated orange zest to the sauce. If you do that, you probably would not want to add the pineapple juice and chunks, as well. 

10. Original recipe also suggests adding a little toasted sesame oil to the sauce. A little goes a long way. 

Italian Meatballs

I received this recipe from a friend when I was in my early 20s. It's a nice alternative to your regular meatball recipe and is great served with your favorite marinara sauce over hot pasta.

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1 pound hamburger

1/2 cup shredded Mozzarella cheese

1 tsp dried parsley

garlic salt, to taste

1 tsp oregano

1 tsp basil

1/2 cup milk

1 egg

Mix all the ingredients together and form into meatballs the size of a walnut. Place on a cookie sheet lined with parchment and bake in a 400 degree oven just long enough until they are well browned. They will finish cooking in the marinara sauce. OR, you could bake them until they are completely cooked through, about 20 minutes, or so. 

Drain on paper towels. Add to your favorite marinara sauce, and simmer in the sauce for an additional 20-30 minutes, or until cooked through. Serve over hot, cooked pasta. 

Our Very Best Meatloaf

Another very old recipe I used to make when my kids were very little. It is a nice, and flavorful change to the traditional meatloaf.

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1 (12-oz) roll Regular Jimmy Dean Sausage, thawed
1 pound hamburger
chopped onion
1 egg
1 cup milk
1/2 tsp thyme leaves
20 saltine crackers, crushed

Topping

1/4 cup brown sugar

1/2 cup ketchup

Mix together all the meatloaf ingredients and form into a loaf, and place in a greased 8" square pan.  Bake 350 degrees for 1 - 1 1/2 hours, or until no longer pink in the center (or reaches an internal temperature of 160 degrees). Spoon the sauce over the last half hour to prevent it from burning. 

Try this alternative to the sauce that tops the meatloaf: 

Honey BBQ Sausage Meatloaf from the Jimmy Dean website

Note that this recipe says to top unbaked meatloaf with 3 tbsp of the sauce before baking, and then spooning the remaining sauce over the loaf during the last 25 minutes.

Crockpot Shredded Turkey in Gravy - Updated

This is my sister's recipe, and it is delicious! You start with a frozen boneless turkey breast, and add just a couple extra ingredients after the initial cooking. It is so simple to make and is absolutely fork-tender and delicious; you must give it a try! You can serve this as sandwiches, or over mashed potatoes. You could also make Hot Open-Faced Turkey Sandwiches: a slice of bread, topped with mashed potatoes and then topped with this Shredded Turkey in Gravy with Stuffing on the side. Yum!

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1 (2.75-lb) Jennie-O Oven Ready Home Style Boneless Turkey Breast, frozen (no need to thaw it, first)
1 (15-oz) can Swanson's Chicken broth
1 (1-oz) packet Lipton Onion Soup mix
Packet of gravy that comes with the turkey breast

Step 1 

• Remove frozen turkey from outer bag and place the packet of gravy to keep in the refrigerator while the turkey cooks. 
• Cut three 1/2-inch slits in the top of the bag, and place in the crock pot, making sure the pop-up timer is upright, on the top of the turkey (if it has one - they haven't used them in a number of years now). 
• Cover the crock pot and cook on HIGH for 4 to 4  1/2 hours, or so. 

Step 2

• Remove the turkey from the bag and put back in the crock pot, making sure to return any juices that have accumulated in the bag back into the crock pot. You can skim off any of the white stuff that accumulates and discard.
• In a large bowl, combine the chicken broth, Lipton Onion Soup mix, and the gravy packet and pour over the turkey in the crock pot.  
• Cover and now cook it on LOW, for 5 - 6 1/2 hours. 
• Check it after 5 hours. It should be tender enough, but if not, cook another hour to an hour and a half, until very tender. You don't want to dry it out, though. 

Step 3

• When done cooking, remove the turkey to a cutting board or platter and shred the meat and return to the crock pot. Stir into the gravy and mix well.
• If desired, you can thicken the gravy with a mixture of flour and water (or you can use milk)  or use cornstarch and water.
• At this point, you can either serve immediately, or refrigerate the meat until ready to serve. Just gently reheat the meat and gravy in a saucepan on the stovetop. 
• Serve on sandwich buns or over mashed potatoes.

Crockpot Chicken Pot Pie

It appears that spring is not quite ready to make an appearance, so this comforting meal is perfect for these cooler days. I recently found this recipe and only wish I had found it sooner. If you are a fan of chicken pot pie, then this is the dish for you. This filling can quickly be put together and placed in the crockpot in the morning, and dinner should be ready by the end of the day. This recipe calls for canned biscuits, but I thought it would be really nice to try baking up some packaged puff pastry, cut into squares, and there you have your top crust. This was made where I work, and everyone loved it. The first time I made this, the gravy was somewhat thin, so I thickened the gravy with a slurry of flour and half milk/half water, which gave the gravy an extra richness. The second time I made this, it was not necessary to do so. You may also add some heavy whipping cream for a creamier gravy. See recipe below for directions.

The original recipe can be found at https://pipandebby.com/pip-ebby/the-best-slow-cooker-chicken-pot-pie/ I made a few changes, which I'll spell out in the recipe below.

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4 boneless, skinless chicken breasts, cut into cubes
yellow or sweet onion (Vidalia onion), chopped (The original recipe calls for a whole onion, but I only had half an onion, plus, I normally cut back on the amount of onion called for in most recipes.)
1 1/2 cups chopped carrots
1 1/2 cups sliced celery
1/4 cup flat leaf parsley (I used 1 tbsp dried parsley)
1 tsp paprika
1 tsp dried oregano
1 tsp salt (I used 1/2 tsp)
1 tsp black pepper (I found this to be too peppery, and I love pepper, so I cut down to 1/2 tsp the 2nd time I made this.)
8 ounces low sodium chicken broth
2 (10.5-ounce) cans cream of chicken soup
1 1/2 cups frozen peas (Canned peas can be used if that is all you have on hand.)
1 1/2 cups frozen corn (I did not add the corn.)
16.3 ounce can of refrigerated biscuits (As noted in the notes above, you can bake up some puffed pastry, but the biscuits are good, too.)

OPTIONAL:
For a creamy version, you may add 1/2 to 1 cup of heavy whipping cream


1.  Place the cut chicken breasts and sprinkle with the parsley, paprika, oregano, salt and pepper in the liner of the crockpot. in the liner of a crockpot. Add onion, carrots, and celery. In a large bowl or saucepan, combine the chicken broth and cream of chicken soup and pour over the chicken. Give it a stir and cover. Set crockpot to LOW and cook for 8 hours on low or 4 hours on high.

2.  Thirty minutes before the end of cooking time, add the peas and corn, mix well. If you want to make a creamy version of this, this is the time to add it. Cook, covered, for another 30 minutes. (I have not added the whipping cream when I've made this.)

3.  Bake the biscuits or puffed pastry and serve over the pot pie filling.

Scalloped Potatoes

This is an excellent recipe for Scalloped Potatoes from an old Betty Crocker Cookbook that I've been making for decades. It's my go-to recipe, and I don't think I've made any other recipe, other than to use a box mix. (Those box mixes are good, but don't come close to the real thing!) You can also find the recipe online, but the online recipe calls for one more tablespoon of butter in the sauce than the one listed in the cookbook. Here is the online version of Betty Crocker Scalloped Potatoes.

Scalloped Potatoes are simply potatoes baked in a white sauce without the addition of cheese. While this recipe calls for chopped onion, I do not add it. It's just a personal preference, is all. You can easily adjust the oven temperature and baking times. I will list that at the end of the recipe. This will come in handy if you are baking something else at the same time, such as a ham, or a meatloaf.


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2 pounds potatoes (about 6 medium, or about 4 cups of thinly sliced potatoes) I use Russet potatoes
3 tbsp butter
3 tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/2 cups milk
1 small onion, finely chopped (about 1/4 cup) I do not add
an additional tbsp of butter for the top


You can either peel the potatoes or leave the skins on. If you are leaving the skins on, scrub them and remove any "eyes". Cut them into quarters or eighths and thinly slice them, measuring about 4 cups. Place them in a bowl of cold water while you are doing this to prevent them from browning while you prepare the white sauce.

To prepare the white sauce, in a heavy saucepan, heat 3 tbsp of butter over low heat, stirring constantly until melted. Stir in the flour, salt, and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Stir in the milk. Increase the heat and heat to boiling, stirring constantly. Boil and stir for one minute.

Drain the potatoes in a colander and spread in a greased 2-quart casserole or a greased 9 x 13" pan. Pour the sauce over the potatoes and cut the additional tablespoon of butter into small pieces and spread over the potatoes. Cover pan with foil and bake in a preheated oven 325 degrees for 40 minutes. Uncover, and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand for 5-10 minutes before serving.


NOTE:

Alternatively, you may choose to bake in a 350 degree oven for 30 minutes covered, and then uncover and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand 5-10 minutes before serving.

Classic Cake Doughnuts 2019

It's time to update my annual doughnut making for 2019. You can see my original post from 2010 here.

I'm not able to get together with my family as I have to work once again this year, Last year I made these for work, and I'm making them for work this year, as well. Normally, I have off Christmas Eve, and that is my big Doughnut. Making. Day. (Actually, after all these years I've got it down to where it only takes me a few hours now- even to make a triple or quadruple batch.) This year, however, I work both Christmas Eve Day, Christmas Day, and all the way through the weekend. Sigh. So I decided I would make these the weekend prior and I'd serve them on the 24th and the 25th.  No harm, no foul.

For years, I have been searching for a good, thick  vanilla frosting recipe, rather than the thin almost clear glaze, that I've been able to find. This time, I finally found one, or at least one that I decided to trust. The picture looked exactly like what I was looking for! It's not too different than what you would use on cookies, if you were frosting, say, sugar cookies. I am very pleased with it. Also, I can't believe that I haven't posted the chocolate glaze recipe on here, and that every year I have look it up online. So I am finally going to post it here so everything is in one place.

Something else I did that is new this year ... I used sprinkles. I'm not real fond of them myself, but I know that there are those where I work that would enjoy them, so I gave it a try. I sent out my son to pick some up at Michael's while I was making the doughnuts and they didn't have a lot of colors to choose from (it being so close to Christmas and all). All in all though, I think they still turned out rather nicely.

First the pictures, then the recipes. (Sorry about the quality of the pictures, I packaged them up to take to work, so that is why they are in  foil containers.)

Chocolate Iced

Chocolate Iced with Sprinkles

Vanilla Frosting with Sprinkles

Vanilla Frosting with Sprinkles

Vanilla Frosting with Sprinkles

Plain Doughnut Holes

Sugared Doughnut Holes

Glazed Doughnut Holes

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Classic Cake Doughnuts 

This is for a single batch and makes about 30 doughnuts


4 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup buttermilk
1/4 cup butter, melted
1 tsp vanilla extract
2 eggs, beaten

oil for deep frying (I use canola oil)


In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir well to combine. Stir in the remaining ingredients, except the oil for frying, just until the ingredients are moistened. If desired, refrigerate the dough for easier handling, about 20 - 30 minutes, or so.

Fill a large heavy-duty saucepan, dutch oven or electric skillet, 2/3 full with oil. Use a candy thermometer to regulate the temperature and heat to and maintain 375 degrees. Remove a portion of the dough (half of the dough would be a good amount) and on a floured surface, knead the dough for 1-2 minutes, or until it no longer sticky. Roll out to a 1/2 " thickness, ensuring that the surface is floured underneath. You don't want too much flour, however, as the flour will end up in the hot oil and will just burn.

Use a doughnut cutter and cut the doughnuts out. Ideally, you will also have a small cutter for just the doughnut holes, too. Slip the doughnuts into the hot oil and fry 1/12 minutes on each side for a total of 3 minutes, until they are deep golden brown. You want to turn the large doughnuts over halfway through the cooking time, but the doughnut holes, you will probably want to turn over frequently throughout the cooking time.

I like to roll out the dough and have everything cut out, placing the doughnuts cookie sheets lined with parchment paper. I then cover them with waxed paper and chill them until ready to fry them. This speeds up the process considerably. If it's cold enough outside, I have the trays outside, then bring in one tray at a time, allowing the doughnuts to warm up a few minutes before frying them. This is not necessary, and totally up to you. It is just something that I have found over the years that has saved me time when making such huge quantities of doughnuts.

Carefully remove the doughnuts from the hot oil with a slotted spoon that has a long handle. Drain on paper towels. I like to line a large roasting pan with a paper grocery bag, then place several layers of paper towels on top of that to absorb the oil.

If you are going to roll the doughnuts in granulated sugar, you will want to do that while they are still very warm, so the sugar will adhere to the doughnuts.

If you want to roll the doughnuts in powdered sugar, allow them to cool completely. I would even suggest waiting until the second day so they can dry out some and the powdered sugar will not absorb any of the oil from the doughnuts. But powdered sugar is very good on these doughnuts, especially when warmed up in the microwave.

If you plan to glaze or frost the doughnuts, allow them to cool, first.


Chocolate Glaze

This is the chocolate glaze that I've been using for years. It is Alton Brown's recipe from Food Network. It is excellent, and although it involves a few steps, don't let that deter you. This is just the way I do it, only to make it easier for me to dip the doughnuts from a larger bowl.

1/2 cup butter
1/4 cup whole milk
1 tbsp light corn syrup
2 tsp vanilla extract
4 ounces bittersweet chocolate
2 cups powdered sugar

In a saucepan, combine the butter, milk, corn syrup, and vanilla over medium heat until the butter has melted. Decrease the heat and add the chocolate, whisking until the chocolate has melted. Turn off the heat. Add the powdered sugar and whisk until very smooth. Either place the saucepan over a larger saucepan (if it fits snugly) that has WARM water in it. OR transfer chocolate to a large bowl (this is what I do, so I have room for dipping) and place the bowl over a saucepan that has WARM water in it.

NOTE: You don't want to use boiling water, just very warm water. And, you don't want to the water to touch the bottom of the saucepan or bowl. The idea is to just keep the chocolate warm and liquidy enough while you are dipping the doughnuts in it. Just dip the tops of the doughnuts, and gently shake the excess chocolate off. Place on a wire rack with paper towels underneath to catch the drips and allow the chocolate to harden before serving or storing.

You want to work quickly so that the chocolate doesn't cool and that you have difficulty getting it to adhere to the doughnut. If you find that it is cooling off too quickly, you could empty that water and add some warmer water, but that is not a guarantee that it will work real well.


If you are adding sprinkles, do so immediately before the chocolate sets up and dries.



Vanilla Frosting

This is based upon a recipe found here at this website Chocolate, Chocolate, and More for Chocolate Cake Donuts with Vanilla Glaze. What I did differently was to add some corn syrup so the frosting would harden and not be sticky. I also used clear vanilla extract, so it would remain very white, and not change color from the regular vanilla extract, but you can use whatever you have on hand. it will not affect the taste either way.


2 tbsp whole milk
1 tsp vanilla extract
1 tbsp light corn syrup
1 1/2 cups powdered sugar

In a large bowl, sift the powdered sugar to remove any lumps. Stir the vanilla, milk and corn syrup into the powdered sugar to create a thick glaze. Add any additional powdered sugar, if necessary, if you need it any thicker. Dip the tops of the doughnuts into the glaze or spoon the glaze over the doughnuts over a wire rack with paper towels underneath to catch the drips. Allow the doughnuts to dry and harden.

If you are adding sprinkles, do so immediately before the chocolate sets up and dries.


Doughnut Glaze

Another Alton Brown recipe from the Food Network. This actually gets better as it sets up and dries. It gets a little crunchy, which is something I like.

1/4 cup whole milk
1 tsp vanilla extract ( I used clear vanilla to help maintain a white color, but you can use whatever you have on hand)
2 cups powdered sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. (SEE NOTE 1.) Slowly stir powdered sugar into milk mixture until well combined. Remove from heat and set over a bowl of warm water. (SEE NOTE 2.) Dip doughnuts in glaze one at a time, and set on a rack with paper towels underneath to catch the drips and allow to harden before serving or storing.


NOTES
1. I start off cooking this is a saucepan, combining the milk, vanilla, then finally adding the powdered sugar. I transfer that mixture to a large bowl and place it over a saucepan of WARM water, ensuring that it fits snugly over the saucepan. This way, I have plenty of room to dip the tops of the doughnuts and I am not cramped for space as I would be if I were dipping them from a small(er) saucepan.
2. Do NOT allow the water from underneath the bowl to become too hot. This will break down and melt the powdered sugar, causing it to become more of a clear glaze, rather than an opaque glaze, which is what you want. Also, you do not want the water to touch the bottom of the bowl. You don't need that much, just enough to keep the glaze warm and liquidy.



A look back through the years .... (just a few photos of many)


Please indulge me and allow me to become sentimental.

My father passed away two years ago around this time of the year, and finding these photos on my phone has brought back many bittersweet memories, especially since these photos were taken at his home and he loved decorating for the holidays. Of course, I can't fail to mention my mother, who passed away in 2008. She was the one who started the tradition of doughnut making way back when. I always think of her when I make these. I've mentioned in earlier posts that I started out helping her standing by her side when I was very young, then I took over making them at some point.

I remember it very well, even down to the pan we used. It was an old pressure cooker pan. I remember it because of how small it was and that we could only fry up just a very few doughnuts at a time. (I don't think electric deep fryers were around back then.) We fried them on the stove melting Crisco, and using a candy thermometer to regulate the temperature, but it never was all that reliable. We would always quadruple the recipe and back then it TRULY WAS an all day affair. We used a different recipe back then, until I found one that we liked better. We made them every year at Christmas, but my mother was always very patient, God bless her!. We had the best mother when it came to nurturing and patience, and you couldn't get much better.

Not only did we make doughnuts every year, but we made dozens and dozens (and dozens) of cookies!  It was a good thing my dad had a sweet tooth, because my sisters and I so enjoyed making those cookies and making sure we helped mom. Thanks to our mother, we still do to this day, just maybe not in the same quantities. I was just talking to one of my sisters last night, and she was talking about how she is trying to carry on this tradition with her own daughter and our niece.

We had a very large family, and with 7 kids, it was a loud rambunctious crowd. You should have seen our living room with the Christmas tree and all the gifts and stockings that ran all along the mantle. I even remember one year my dad placing gifts up on top of the curtain rod above the large picture window, because he had run out of room. As we all grew and had families of our own, the stockings ran along the mantle of the living room all the way out into the dining room. You can see that in one of the pictures below. Not only did they run along the mantle, but they were hung above the cupboards above the counter in the dining room, as well. It made for a happy and lively crowd.

After my mom passed away, a couple of my kids and I moved in with my dad and we spent a number of years there. He continued to decorate for the holidays in every year in memory of my mom and it always looked beautiful. My sisters would come over and put up the tree, and decorate the mantle, and they would go all out. My dad, however, was usually was the one to put up the stockings, even when he was almost 90 years old. We had numerous sets of placemats and dishes he had quite the knack for setting the table for all the holiday meals.

You can see the snowman if you zoom in. My dad really liked that thing. You can also see a picture of my mother next to the snowman if you zoom in closely enough. The family home has been sold now to a young family with a boy who was very excited to have a forest in his backyard. There were many happy memories made in that house growing up, but it is bittersweet knowing we will never be able to go inside again. I'm confident the family living there will have the same experiences our family has had as their family grows over the years to come and makes their own happy memories.

2015

2016

Crockpot Beef Stew

I've made this recipe twice in the last month, or so. It is so flavorful, you really should make it! The first time I made it, I used stew meat and the second time, I used chuck roast that I cut into about 1 1/2 to 2" pieces. The chuck roast is so much better, but if you need to use stew meat, it is still very good.

I found the recipe here, at Carlsbad Cravings. Do read through her post if you are able, because it has a lot of good tips and information.

As I've said, I used chuck roast the second time I made this, and I did sear the meat before adding to the crockpot. I think that made a difference, as it adds to the layers of flavor. However, it probably is not necessary if you don't have the time. When I made this the first time around, I used a can of diced tomatoes rather than crushed. The second time, I used crushed tomatoes. I might prefer the diced tomatoes, but use whatever suits your preferences.

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Beef Stew Ingredients
1 tbsp (or more) olive oil
2 pounds boneless beef chuck roast, cut into bite-sized pieces

       (Stew meat will work if that is all you have access to)

1 tsp salt

1/2 tsp black pepper

4-5 medium-sized red potatoes, about 1 pound, chopped (I scrub them and leave the skins on)

4 medium carrots, peeled and sliced

4 stalks celery, cut into 1/4 to 1/2" pieces

1 large onion, chopped

4-6 garlic cloves, minced ( I don't like garlic, so I did not add)

1 bay leaf

Beef Gravy Broth

1 (14-oz) can crushed tomatoes (You can also use a (14.5-oz) can diced tomatoes - do not drain)

1 (10.5-oz) can beef consomme (You can substitute low-sodium beef broth, if unable to find)

1 (15-oz) can low sodium beef broth (I use Swanson's)

2 tbsp low sodium soy sauce

1 tbsp Dijon mustard (I don't care for mustard, so I did not add)

1/3 cup all-purpose flour

2 tsp (or cubes) beef bouillon

1 1/2 tsp sugar

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp dried oregano leaves

1/2 tsp dried thyme leaves

1. Cut your meat into bite-sized pieces. Sprinkle your meat with the salt and pepper.

2. Heat olive oil in a large, heavy skillet over medium-high heat. (I used a cast iron skillet, but any heavy-duty skillet will do) Brown the meat in a very hot skillet and let cook, undisturbed for approximately 2 minutes, or until it has a nice sear on the first side. Continue to brown on all sides, but do not cook all the way through. This will only take a few more minutes. TIP: Brown the meat in small batches, so that it achieves a good sear. I browned the meat in three batches. Place the meat in the bottom of the crockpot, as you brown it.

3.  Add the vegetables and garlic to the crockpot, and give it a good stir. 

4. Wipe out the skillet and add the beef consomme. Do not heat, yet. Add the flour and whisk together until smooth. Add the remaining ingredients and bring to a boil, while you whisk everything together. Reduce heat and simmer, uncovered, until thickened and the consistency of gravy. Add to the crockpot and give it another good stir. The gravy will thin out as it cooks together with the meat and vegetables. 

5. Cook on HIGH for 4-6 hours, or on LOW for 8-10 hours, or until the meat and vegetables are very tender. Discard bay leaf and season with salt and pepper to taste, if desired. 

Serve with a crusty bread, or biscuits. 

Buttermilk Blueberry Pancakes

For some reason, I've never been all that successful at making pancakes. But recently, I've had a craving for homemade pancakes; and since I happened to have both buttermilk and blueberries on hand, I decided to make some for breakfast this morning. I did a short search for buttermilk pancakes, and found this one from Tiffany at the Creme de la Crumb cooking blog. They were very easy to make and turned out great, and tasted fantastic, and I highly recommend trying them out. You can find the recipe here: Buttermilk Blueberry Pancakes Creme de la Crumb. You can make these without any fruit, or with chocolate chips, whatever your preference might be.

Below is for a single recipe, but I doubled the it because I wanted extras for leftovers. See my notes at the end of the recipe for tips on making these.

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1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp granulated sugar
2 large eggs, beaten
1/2 tsp vanilla extract
2 tbsp vegetable oil or butter, melted (I used butter)
1 cup fresh blueberries

oil for frying
extra butter and maple syrup for serving


1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

2. Add the buttermilk, sugar, eggs, vanilla, and vegetable oil (or butter) and whisk to combine. DO NOT OVER MIX - SOME LUMPS ARE PERFECTLY FINE. Gently stir in the blueberries.

3. Heat a griddle to 350, or a large skillet over medium heat. Add a dab of vegetable oil (or butter) and spread over the surface.

4. Using a 1/3 or 1/2 cup measuring cup, scoop and then pour the batter onto the prepared pan. Do not touch the pancakes and cook for about 2-3 minutes, or until small bubbles appear on the surface of the batter. Flip the pancakes and cook another 2-3 minutes, or until browned on the other side.
5. Top with butter and syrup and serve hot.

NOTES:

• Make sure you are not over mixing the batter, and that there are lumps in it. Over mixing could cause the pancakes to turn out tough. 

• Do not overcrowd that pancakes in your skillet. Just make two, perhaps three at the very most, in your skillet at a time. I don't have an electric griddle (but I told my son that if we end up really liking these and make them often, I might consider purchasing one because making pancakes on a griddle is easier than in a skillet). 

• These will puff up as they cook. Initially, I thought I had done something wrong, or that there was something wrong with the recipe because they started out flatter than I expected. However, they did puff up as they cooked, and turned out nice and thick. As long as your baking powder and baking soda are fresh, these should turn out just fine. 

• For some reason, I did not notice the step for adding the blueberries to the batter (step 2), so I just added the blueberries to the tops of the pancake batter as they were frying up. I waited maybe a minute before adding them to the tops of the individual pancakes so they would start to cook through. I'm sure that either way, adding it to the batter itself, or to the tops of the pancakes as they are cooking will work out just fine. 

Upside-Down Chicken Pot Pies

I have to admit, I am something of a recipe magazine junkie, and I love collecting the recipes and keeping them on hand for the one day that I will make them. I have found many wonderful recipes that way. The problem is that I often forget which magazine I saw a particular recipe in and even whether I saw it in a magazine, a blog, or on Pinterest, etc., so then I have to go searching and for it. I've decided that I will add these recipes to my blog though initially they won't have a photo even if just for my own reference.

OK, let's get started.

Adapted from Cuisine at Home - Creative Comfort Food that feeds your soul
On display until October 29, 2018

The picture in this magazine looks delicious - very homey and comforting. I love chicken pot pie, but often find the ones I normally buy quite salty. This particular version is a different take on the traditional pot pie that has a pie crust. Plus, it is a sort of "open-faced" pot pie. I can't wait to give it a try!

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For the crust, whisk together: (Step 2)
 2 cups all-purpose flour
1 tbsp minced fresh thyme
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cut in:
1/2 cup cold butter, cubed
1 cup buttermilk

For the filling, Sauté (Step 5) 
1 cup sliced carrots
1 cup sliced celery
Diced onion (to your taste)
3 tbsp butter

Add:
1 cup frozen cut green beans
1 tbsp minced fresh thyme

Stir in:
3 tbsp all-purpose flour
2 1/2 cups milk
3 cups shredded rotisserie chicken (Note: The store where I normally buy my rotisserie chickens only yield about 2 cups of cooked chicken, so you will need to adjust accordingly.)
1/4 cup chopped fresh parsley
Juice of 1/2 of a lemon
Salt and pepper to taste


1.  Preheat oven to 400 degrees

2.  For the crust: Whisk together the flour, thyme, baking powder, baking soda, and salt.

3.  Cut in cubed butter until mixture is pea-sized. Stir in the buttermilk just until all of the flour is moistened. Transfer mixture to an 8" cast iron skillet. (If you don't have a cast-iron skillet, you can probably use a heavy-duty 8" round cake pan. However, you may have to cook the pot pie a little longer because cast-iron holds heat so well and for a long time.) With dampened fingers, pat the dough into the bottom and part way up the sides of the skillet.

4.  Bake crust at 400 degrees for 12-15 minutes. With a spoon, press down the crust to make a well in the center.

5.  For the filling: Sauté carrots, celery and onions in the butter in a large skillet over medium-high heat until tender-crisp.

6.  Add in the green beans and thyme and cook for 2 minutes.

7.  Stir in the flour to coat the vegetables and cook for 2 minutes over medium heat. Whisk in the milk and cook the filling until slightly thickened, about 8 minutes. Stir in the chicken, parsley, and lemon juice; season with salt and pepper to taste.

8.  Spoon the filling into crust and bake pie at 400 degrees for 15-20 minutes. Let pie stand for 5 minutes before serving.

Pumpkin Spice Bread

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I am resurrecting and updating an old recipe from this site because fall is the perfect time for anything pumpkin-flavored. This a nice and comforting quick bread that can be served for breakfast or a snack.

Makes 2 loaves

3 cups sugar
1 cup vegetable or canola oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 - 1 tsp vanilla extract
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 rounded tsp cinnamon
1 rounded tsp nutmeg
1/2 rounded tsp ground cloves
1/2 rounded tsp allspice

In a large bowl, combine the sugar, oil, and eggs. Beat well. Add the pumpkin puree and vanilla extract and beat until well combined. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Stir until combined. Add the flour mixture to the pumpkin mixture alternately with the water. Mix well and pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60 - 70 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pans for 10 minutes, and remove to completely cool on a wire rack. To store, wrap in plastic wrap.