Tuesday, March 20, 2018

Delicious Homemade Apple Fritters


apple fritters



These "Delicious Homemade Apple Fritters" are rich and a favorite of mine. This recipe incorporates fresh, tart-sweet baking apples cooked in cinnamon and unsalted butter. Then embedded in the rich basic donuts dough, fried, and drizzled with a maple glaze.

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Ingredients


Basic Yeast Donuts

3 tablespoons unsalted butter
3 sweet-tart baking apples, peeled, cored, and cut into 1/2-inch chunks 1/4 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
Flour, for dusting
Vegetable oil for frying

Directions

In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt. 
Add the warm milk, vanilla, and egg yolks. 
Mix until smooth. 
Add the remaining flour and the butter and mix until incorporated. 
Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). 
Cover the bowl with plastic wrap or damp towel and set in a draft-free warm place to rise for 1 hour, or refrigerate for up to 12 hours.
Melt the butter in a skillet over medium-high heat.  
Add the apples to the pan and sprinkle with the sugar, cinnamon, and a pinch of salt. 
Cook, stirring, until tender and the liquid becomes a syrupy glaze, about 10 minutes. 
Set aside and let cool completely.  
Roll the dough out to a 1/2-inch thickness. 
Spread the apple mixture onto half of the dough.
Then fold the other half over the apples.
Using a large knife or a bench scraper, cut the dough into 1/2-inch strips. 
Now cut the strips into 1/2-inch pieces in a cross pattern. 
Scoop up the pieces and rearrange, cutting them again in a cross pattern (make sure the apples are well dispersed throughout the dough).
Flour your hands really well and form the dough into a log measuring 12 inches long and about 3 inches wide.
Sprinkle the log with flour and slice it crosswise into 12 pieces. Coat 2 rimmed baking sheets with flour.
Transfer the uncooked apple fritters to the baking sheets, smashing the pieces of dough and apple together. 
Tuck in any apples that stray, and press each fritter into a flat round (make sure you really press the pieces together and flatten before you let them rise, or the fritters will come apart during frying).
Cover with plastic wrap and set in a draft-free warm place to rise for 25-30 minutes.
Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the pan). 
Heat over medium-high heat until a deep-frying thermometer registers 350°F.
Using a spatula, carefully and gently lower 1 or 2 fritters into the oil; don’t crowd them.
Fry for 1 to 2 minutes per side, turning a few times, until the fritters are light golden brown and cooked through. 
Remove with a spider, drain on a wire rack over a paper towel, and let cool slightly before glazing. 
Repeat with the remaining fritters.  
While the fritters are warm, dip the rounded side into the maple glaze, letting the excess drain back into bowl.
Place back on the rack to set.

Choose Preferred Topping  

Maple Glaze

2 cups powdered sugar, aka confectioners sugar
2 1/2 teaspoons maple extract
1 1/2 teaspoons pure vanilla extract
Warm water.

Directions


In a large bowl add sugar, maple, and vanilla.
Slowly add warm water and mix well as needed.
Until it is soupy but not so thin that the fritter instantly absorbs it.




Friday, December 29, 2017

Sparkling Lemon Limeade Cocktail



There's no better way than to celebrate the New Year with a touch of Southern comfort. "Sparkling Lemon Limeade Cocktail" recipe is not only delicious you'll  its aroma refreshing and soothing.

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Ingredients

Serves 8

1/4 cup Amoretti Premium Syrup, Lime
1/4 cup Amoretti Premium Syrup, Lemon
1 1/2 Teaspoon Angostura Bitters
2 750 oz. Dry Sparkling White Wine or Champagne; chilled

Directions

In a large container add  Amoretti Premium Syrup, Lime , Amoretti Premium Syrup, Lemon , and Angostura Bitters then stir until mixed.

SLOWLY pour Wine or Champagne into the mixture and genitally stir. If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

Evenly pour into 8 wine glasses and serve. 

Choose Preferred Topping  

1 thinly slice of lemon.


Wednesday, October 11, 2017

Sugar Free Strawberry Ice Cream



My family loves this delicious "Sugar Free Strawberry Ice Cream". Always remember though there is no added sugar fresh fruits have natural sugars. Serving size is two scoops or one 8 oz cup. You'll need an ice cream machine for this recipe.

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Ingredients


4 large egg's yokes
1 cup heavy cream
1 cup whole milk
1/3 cup Splenda Granulated Sugar
1 cup finely chopped fresh ripe strawberries

Directions

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.
Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.