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Donuts Archives - Recipes Food and Cooking
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Potato Bread
Potato bread is made with leftover mashed potatoes and makes the most tender bread ever, absolutely love the texture of this bread. It also stays fresh longer because of the potatoes. Potato Bread Recipe I wish you could of smelled this bread as it baked…. I have spent all week working on the new site design for That’s My Home and while going thru the recipes there found this one that I had forgotten how good it was. I decided today to bake it up and share it with you. It is so good, has a great texture and is very light. Tomorrow I am going to make grilled cheese sandwiches with it. It grills wonderfully. I got my Panini Grill out to make the grilled sandwiches. Love, love this Panini grill. One of the things I like about it is that it has removable grills so I can grill a sandwich or do hamburgers on a cooking surface that allows the grease to drain off. The top is also adjustable so it can do varying heights of sandwiches. Potato Bread Author: Mary Ellen Prep time: 2 hours 20 mins Cook time: 30 mins Total time: 2 hours 50 mins Serves: 3 loaves 6 cups flour 1 1/4 cups mashed potato 1/2 cup butter 1/4 cup sugar 2 eggs with milk to make 2 cups liquid 2 teaspoons salt 2 packages yeast 1/4 C. warm water 6 cups flour 1 1/4 cups mashed potato 1/2 cup butter 1/4 cup sugar 2 eggs with milk to make 2 cups liquid 2 teaspoons salt 2 packages yeast 1/4 C. warm water Add yeast to a small bowl with 1 t. of the sugar and add the warm water. Boil potatoes until tender. Mash and add to the milk and egg mixture when the potatoes are cool. Add the sugar, melted butter and salt to the mashed potatoes. Stir. Mix in the yeast. Add the flour a cup at a time and make a soft dough. Knead with a dough hook until the dough is smooth and elastic. Let dough rise in a warm place until doubled, covered. Knead a few minutes and divide the dough into 3 loaves. Place dough in greased bread pans and let rise until double. Bake at 350°F. for 25 minutes. Reduce oven to 300°F. and finish baking for another 10 minutes. Bread should sound hollow when tapped or be 165 degrees when done if you have a digital thermometer. www.thatsmyhome.com Add yeast to a small bowl with 1 t. of the sugar and add the warm water. Boil potatoes until tender. Mash and add to the milk and egg mixture when the potatoes are cool. Add the sugar, melted butter and salt to the mashed potatoes. Stir. Mix in the yeast. Add the flour a cup at a time and make a soft dough. Knead with a dough hook until the dough is smooth and elastic. Let dough rise in a warm place until doubled, covered. Knead a few minutes and divide the dough into 3 loaves. Place dough in greased bread pans and let rise until double. Bake at 350°F. for 25 minutes. Reduce oven to 300°F. and finish baking for another 10 minutes. Bread should sound hollow when tapped or be 165 degrees when done if you have a digital thermometer. www.thatsmyhome.com
The Best Drop Biscuits
Try our easy to make drop biscuit recipe! I hope all of you had a great turkey day. We sure did. I made these drop biscuits the other day. I have never been a real big fan of drop biscuits for some reason but I had to try these by the America’s Test Kitchen. I was intrigued when I saw the buttermilk and butter being put together before adding it to the bowl. What happens is the warm butter adheres to the buttermilk and makes chunks of fat that layer into the biscuits when you mix them up. These are great biscuits and I will be making them often. They would be really good with leftover turkey and gravy. I really want to try them with shredded cheddar cheese and garlic butter. I’ll share them when I do. Today I am moving on to getting ready for Christmas. I am going to do 12 Days of Christmas here starting Dec. 1 so be sure to bookmark us. I will be doing packaging ideas along with some of the recipes. The Best Drop Biscuits Author: Mary Ellen Prep time: 10 mins Cook time: 12 mins Total time: 22 mins Serves: 12 biscuits 2 cups (10 ounces) all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon sugar ¾ teaspoon salt 1 cup buttermilk, chilled 8 tablespoons butter, melted and slightly cooled 2 cups (10 ounces) all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon sugar ¾ teaspoon salt 1 cup buttermilk, chilled 8 tablespoons butter, melted and slightly cooled Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl. Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm. Recipe from America’s Test Kitchen Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl. Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm. Recipe from America’s Test Kitchen Maybe you’d like to try? 3 Ingredients Biscuits Biscuit Bake Casserole
Alex’s Omelet
Alex’s Omelet is a 3 egg omelet with zucchini, onions, grape tomatoes, red hot peppers, sweet peppers, pepper jack cheese and cilantro. I made this omelet full of vegetables for Alex when he and Brenda came for the weekend. This is a three egg omelet and is mixed with water instead of cream or milk. Why? It’s a trick I learned from a CIA chef I used to work for. It will make your omelets lighter with the water. He even used a milk shake machine to mix it but I do it in a bowl with a wire whip and it works well. Another tip for you is to have your omelet pan hot before you add the oil to it. As soon as you swirl the oil around the pan, add the eggs. Cook over medium heat. Have you ever tried flipping your omelets in a pan? I can tell you when I learned I flipped many an egg over a trash can before I learned that wrist action. I saw the other day someone said to try flipping a square piece of bread. I haven’t tried it yet but I see no reason why it wouldn’t work and save a few eggs in the process. The one trick I can tell you is before you go to flip an egg or an omelet is to make sure it moves freely in the pan. I also turn up the heat just before I do it for about 30 seconds. So start flipping!
Hummingbird Muffins
Fruit laden muffins that start with a yellow cake mix. Hummingbird Muffins These muffins start out with a yellow cake mix so these muffins are definitely on the cakey side. They are full of fruit and nuts in every bite. I honestly think you could put some frosting on them and call them cupcakes too! I wouldn’t use a cake mix that has pudding in the mix for these. Hummingbird Muffins Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 18 muffins 1 18 oz. yellow cake mix - not the pudding kind 1 cup mashed bananas 1 cup drained crushed pineapple (save the juice) 1/2 cup pineapple juice - add water if needed 1/2 cup maraschino cherries - chopped 3 eggs 3 tablespoons vegetable oil 1 teaspoon cinnamon 3/4 cup walnuts - chopped 1 18 oz. yellow cake mix - not the pudding kind 1 cup mashed bananas 1 cup drained crushed pineapple (save the juice) 1/2 cup pineapple juice - add water if needed 1/2 cup maraschino cherries - chopped 3 eggs 3 tablespoons vegetable oil 1 teaspoon cinnamon 3/4 cup walnuts - chopped Preheat oven to 350 degrees. Prepare muffin tins with liners, set aside. Add cake mix to your mixing bowl. Add the eggs, juice, cinnamon and oil. Blend together. Add the pineapple, bananas and cherries. Mix together until combined. Stir in walnuts. Fill muffin liners almost full. Bake for 18 - 20 minutes or until a tester comes out clean. Cool. www.thatsmyhome.com Preheat oven to 350 degrees. Prepare muffin tins with liners, set aside. Add cake mix to your mixing bowl. Add the eggs, juice, cinnamon and oil. Blend together. Add the pineapple, bananas and cherries. Mix together until combined. Stir in walnuts. Fill muffin liners almost full. Bake for 18 - 20 minutes or until a tester comes out clean. Cool. www.thatsmyhome.com Maybe you’d like to try? Apple Fritter Monkey Bread Mini Pecan Pie Muffins Donut Muffins Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Homemade English Muffins
Homemade English muffins are so easy to make! Make the dough the night before and have ready when you are ready to make breakfast. I have always wanted to make English muffins and today was that day. I honestly can’t believe it took me this long to make them! They are delicious, easy to make and the taste, well, Wow would best describe it. I looked at several recipes and then did what I usually do and did it my way. I decided to see if it would work if I let the dough raise overnight in the refrigerator so they would be freshly made for breakfast. It worked perfectly. I had nice big bubbles in the dough when it was time to shape them, just what I wanted. When you cut into them there are lots of those little nooks and crannies that make them so good toasted. I doubt I buy them at the store again. I will divide the dough into 10 pieces instead of 8 next time, they were a little bigger than I would of liked. I think sitting in the refrigerator all night also gave the dough a chance to develop a little more flavor. I decided then to take it one step further and make my version of an egg mcmuffin only these were so much better. You can’t really tell in the picture but there is cheese on this only it is a white cheddar cheese that doesn’t show up real good but it is there. Homemade English Muffins Author: Mary Ellen Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 8 - 10 1 package active dry yeast 1/2 teaspoon sugar 1 cup water 1/2 cup milk 2 1/3 cups bread flour 2/3 cup all-purpose flour 1 teaspoon salt cornmeal 1 package active dry yeast 1/2 teaspoon sugar 1 cup water 1/2 cup milk 2 1/3 cups bread flour 2/3 cup all-purpose flour 1 teaspoon salt cornmeal Add the yeast, sugar and water to your mixing bowl. Let set for 5 minutes or until you see bubbles start to form. Stir in milk. Stir in flours and salt until well mixed. Cover and put it in refrigerator overnight. In the morning, sprinkle cornmeal on a baking sheet. Divide dough into 8 - 10 equal pieces depending on how big you want them. Shape them into circles and place on top of cornmeal. Cover with a towel and let sit for 30 minutes. Heat a cast iron skillet or heavy pan. Spray with cooking oil. Place 2 - 3 of the english muffins in the pan over medium low heat for 8 - 10 minutes. You will start to see bubbles kind of raising to the top. Turn over and cook another 8 - 10 minutes. Add the yeast, sugar and water to your mixing bowl. Let set for 5 minutes or until you see bubbles start to form. Stir in milk. Stir in flours and salt until well mixed. Cover and put it in refrigerator overnight. In the morning, sprinkle cornmeal on a baking sheet. Divide dough into 8 - 10 equal pieces depending on how big you want them. Shape them into circles and place on top of cornmeal. Cover with a towel and let sit for 30 minutes. Heat a cast iron skillet or heavy pan. Spray with cooking oil. Place 2 - 3 of the english muffins in the pan over medium low heat for 8 - 10 minutes. You will start to see bubbles kind of raising to the top. Turn over and cook another 8 - 10 minutes. Maybe you’d like to try? Pretzel Rolls Croissants Pumpkin Bagels
Crack Sticks
Crack Sticks are bread stuffed with a cream cheese filling and rolled in butter and cinnamon sugar before baking. Yum! Crack sticks or cinnamon cream cheese bread roll-ups? You decide, whatever you call it these are positively addictive. I just went to put this recipe in a category and I think this is the first time I ever used desserts and brunch for a recipe. I saw this recipe floating around Facebook last week and decided last night to try them. I only had a loaf of Texas Toast so I used that instead of the loaf of thin bread the original recipe called for. These are great either hot or cold. Crack Sticks Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 16 sticks 1 loaf Texas Toast 8 oz. cream cheese 3/4 cup confectionery sugar 1 teaspoon vanilla dash salt 1 cup sugar 1 1/2 teaspoons cinnamon 3/4 cup butter 1 loaf Texas Toast 8 oz. cream cheese 3/4 cup confectionery sugar 1 teaspoon vanilla dash salt 1 cup sugar 1 1/2 teaspoons cinnamon 3/4 cup butter Melt butter, set aside. Preheat oven to 375. Cut the crusts from the bread. With a rolling pin, flatten the bread. Mix together the cream cheese, confectionery sugar, vanilla and salt. Mix together cinnamon and sugar in a pie plate or something big enough you can roll the rolls in. Spread about a tablespoon of the cream cheese mixture on the bread. Dip it in the butter and then in the cinnamon sugar mixture. Place on a greased cookie sheet. Bake for 18 - 20 minutes or until golden brown. Good either hot or cold. Melt butter, set aside. Preheat oven to 375. Cut the crusts from the bread. With a rolling pin, flatten the bread. Mix together the cream cheese, confectionery sugar, vanilla and salt. Mix together cinnamon and sugar in a pie plate or something big enough you can roll the rolls in. Spread about a tablespoon of the cream cheese mixture on the bread. Dip it in the butter and then in the cinnamon sugar mixture. Place on a greased cookie sheet. Bake for 18 - 20 minutes or until golden brown. Good either hot or cold. Maybe you’d like to try? Blueberry Coffeecake Pecan Waffles Strawberry Hasselback French Toast Follow me on Pinterest
Raspberry Coffee Cake
Delicate crumb coffee cake full of raspberries. This is one delicious little cake! It is pretty thin, about 1 1/2 inches tall but the flavor is amazing! I was sorry I didn’t make 2 of them after I tasted it. If you do not have buttermilk, add 1 tablespoon lemon juice or vinegar to a cup of milk. Let set for a few minutes until it thickens. Raspberry Coffee Cake Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 6 - 8 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 stick butter, softened 2/3 cupplus 1 1/2 tablespoons sugar, divided 1/2 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest (optional) 1 large egg 1/2 cup buttermilk 1 cup raspberries 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 stick butter, softened 2/3 cupplus 1 1/2 tablespoons sugar, divided 1/2 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest (optional) 1 large egg 1/2 cup buttermilk 1 cup raspberries Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Fold in raspberries carefully trying not to break them up. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Fold in raspberries carefully trying not to break them up. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Maybe you’d like to try? Apple Pecan Ooey Gooey Butter Coffee Cake Cinnamon Roll Swirl Cake Blueberry Snack Cake Blueberry Coffeecake Enjoy!
Corned Beef Hash
Potatoes, onions, corned beef all cooked together until the potatoes are crispy. Top with a poached egg if desired. I had left over corned beef from St. Patrick’s Day and I decided to turn the leftovers into Corned Beef Hash. I top mine with poached eggs even though I sometime get teased for this. This recipe is so flexible, add another potato, more onions or corned beef, however you like it best. I poach my eggs in boiling water and add a couple of tablespoons of cider vinegar to it. Stir the water in one direction just before you add your eggs. Have your water just below a boil also. You will get foam while the eggs are cooking which I remove with a slotted spoon. It takes about 3 minutes for them to cook. Cook longer if you don’t want your yolk runny. Corned Beef Hash Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Serves 2 - 3 4 medium potatoes 1 medium onion 2 cups corned beef - cut into pieces oil for bottom of pan salt and pepper 1 - 2 tablespoons butter 4 medium potatoes 1 medium onion 2 cups corned beef - cut into pieces oil for bottom of pan salt and pepper 1 - 2 tablespoons butter Peel the potatoes and cut into chunks. Do the same with the onions. Heat an iron skillet and put a little oil on the bottom. (I also spray mine to cut down on the oil) Add the potatoes and onions to the pan. Cover with a lid to let the potatoes steam a little. Cook for about 10 minutes over medium-low heat. Stir a couple of times. When the potatoes are starting to get tender add the corned beef and seasonings. I press my down at this time to get the best contact with the pan so we can get those crispy potatoes. Turn over in 5 minutes. Add butter and cook another 3-4 minutes. Top with poached eggs if desired. That's My Home Peel the potatoes and cut into chunks. Do the same with the onions. Heat an iron skillet and put a little oil on the bottom. (I also spray mine to cut down on the oil) Add the potatoes and onions to the pan. Cover with a lid to let the potatoes steam a little. Cook for about 10 minutes over medium-low heat. Stir a couple of times. When the potatoes are starting to get tender add the corned beef and seasonings. I press my down at this time to get the best contact with the pan so we can get those crispy potatoes. Turn over in 5 minutes. Add butter and cook another 3-4 minutes. Top with poached eggs if desired. That's My Home Maybe you’d like to try our? Breakfast Sausage Egg Rolls Western Omelet Biscuit Bake Casserole Broccoli Quiche Enjoy!
Have a Snack Pack Day at the Beach
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixins #CollectiveBias Have a Snack Pack Pudding Day at the Beach It seems like just yesterday that we were hearing about snow storms all over the north but I am starting to see pics from my friends that show the snow is gone and the the ice is melting. That means beach time has to be right around the corner! I live in Florida and it is beach day about any day of the year. I always like to go simple when we take the kids to the beach. They all love these Snack Pack Puddings and we always take them with some delicious mix ins. They all laughed when I said I was mixing Crunch n’ Munch Popcorn in mine but once they tried a bite they were hooked too! I love that one snack pack contains the same amount of calcium as an 8 oz glass of milk. They also have a new easy to open lids, something I really appreciate. They also have sugar free options! A trip to the dollar store makes quick work of finding cute serving dishes and afterward they can use them at the beach. It’s a real win win as far as I’m concerned. I love taking add ins that can be added to the Snack Packs. I used M&M’s, Crunch n’ Munch Popcorn, Licorice, candy bars and some fish crackers. Okay so the fish crackers don’t really go in the Snack Packs but who doesn’t like sweet and salty? I shopped at my local Wal-Mart store for my Snack Packs and the add ins. It is so convenient being just down the road about a mile. Look for the Snack Packs in the area where the sign above says Pie Fillings. What’s are some of your favorite things to eat while at the beach? Leave me a comment below, I’d love to know! Pin It!