Showing posts with label desserts recipe. Show all posts
Showing posts with label desserts recipe. Show all posts

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.




Tuesday, September 12, 2017

Gluten-Free Pumpkin Spice Mug Cake



This easy "Gluten-Free Pumpkin Spice Mug Cake" can be made it quick[y plus it's
just delicious. If you really want to rock your tasted buds top with Riddi Wip and my Golden Pumpkin Spice Syrup .


Ingredients

2 Tablespoon Gluten Free all-purpose flour
1 Tablespoon honey
1 Teaspoon pumpkin spice blend
1  pinch fine sea salt
1 Tablespoon of any oil of your choice  (just not olive oil)
2 Tablespoon pure pumpkin puree
1  Tablespoon of any kind of milk
1 large eggs

Directions
Mix together in your favorite mug. 
Then microwave for 1 min 30 sec.

Toppings

Icing, Riddi Wip, Ice cream, and 
Golden Pumpkin Spice Syrup optional.






Sunday, November 9, 2014

Triple Chocolate Delight Cookies


These "Triple Chocolate Delight Cookies" are chewy, rich chocolate, are absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla extract
1 pkg (3.4 oz.) Chocolate pudding mix
1 bag Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
1/4 cup Cocoa Powder
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.


Beat in eggs, extract, and pudding mix.


In separate bowl, stir together flour, cocoa powder, baking soda, and cream of tartar.


Slowly add dry mixture to creamed mixture.


Fold in chips and nuts until they are well blended within the dough.


Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.


Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.


Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  


Press down cookie balls with glass. 


Dip glass into sugar and repeat on all.  


The cookie will not bake correctly if this step is skipped!


Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.


Let cool completely before removing from pan!


They are very tender and fragile when hot.



Pistachio Pleasure Cookies


These  "Pistachio Pleasure Cookies" with white chocolate chips are chewy, rich, and absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Pistachio extract
1 pkg (3.4 oz.) Pistachio pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, extract, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Peanut Delight Cookies


Wow oh wow, I love peanut butter and these "Peanut Delight Cookies" are absolutely worth going wild for. They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla Extract
1 pkg (3.4 oz.) Butterscotch pudding mix
1 bag Peanut butter chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup peanuts; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Lemon Dream Cookies


These thin, crisp, lemony cookies, slightly tart from plenty of lemon zest, sweetened with white chocolate chips and loaded with almonds nuts makes them "Lemon Dream Cookies". They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Lemon extract
1 pkg (3.4 oz.) Lemon Pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup almonds; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



The World’s Softest Sugar Cookies

Sugar Cookies

These are "The World’s Softest Sugar Cookies" I have ever made! My family begs for these cookies several times a month, LOL! They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 pkg (3.4 oz.) vanilla pudding mix
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!!!! They are very tender and fragile when hot.



Wednesday, November 5, 2014

Cherry Dr. Pepper Chocolate Bundt Cake

Bundt Cake

" Cherry Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!
by: C. Westefeld



Ingredients

1 box chocolate cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Cherry Dr. Pepper
3/4 cups dried black cherries; chopped

Glaze
3 1/4 cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
1/4 cup cold Cherry Dr. Pepper to make a a thin glaze.


Directions

Cake
Mix Cherry Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add cherries mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.


Dr. Pepper Chocolate Bundt Cake


"Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!
by: C. Westefeld



Ingredients

1 box chocolate cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. Pepper
3/4 cups walnuts; chopped

Glaze
3 1/4 cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
1/4 cup cold Dr. Pepper to make a a thin glaze.


Directions

Cake
Mix Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add walnuts mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.