Fettuccini Alfredo

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Fettuccini Alfredo is certainly not on the dinner menu very often and for good reason.  A plate of pasta smothered in heavy cream, butter and cheese is a little too rich to be served often no matter how delicious it is.

Recently I came across a recipe that could make this dish a little more calorie friendly but just as enjoyable… so they said.

The recipe suggested that cream should never be an ingredient in an Alfredo Sauce, instead, the result of an emulsion between the grated cheese, melted butter and starchy pasta water.  In my opinion it was going to be hard to beat the richness of heavy cream that makes this dish so indulgent.  But if I didn’t try I would never know.

Could this recipe possibly be good enough to replace the heavy cream Alfredo Sauce I currently make with something healthier and lighter but just as good?  Not totally convinced, I halved the recipe the first time I made it just to experiment.

Try it…you’ll like it!  We loved it!

Fettuccini Alfredo

12 ounces (about 340 grams) homemade fettuccini or other long pasta

salt

¼ cup unsalted butter

¾ cups finely grated parmigiano cheese plus more for serving

freshly ground black pepper

  1. Cook pasta in a large pot of salted water until al dente, drain, reserving 2 cups of the cooking water.
  2. Transfer 1 cup of the cooking water into a large skillet, bring to a gentle simmer.
  3. Whisk in butter a piece at a time until melted.
  4. Whisking constantly, gradually adding cheese making sure it’s completely melted in before adding more.
  5. Add pasta and toss to coat adding more pasta cooking water as needed until sauce completely covers noodles.
  6. Plate noodles and serve with freshly ground black pepper and additional grated cheese.  Serve immediately.
  7. Makes 4 medium size servings.
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12 ounces (about 340 grams) homemade fettuccini or other long pasta.

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Cook pasta in a large pot of salted water until al dente. drain, reserving 2 cups of the cooking water.

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Measure out the 1/2 cup butter cut into small pieces and 3/4 cups finely grated parmigiano cheese.

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Drain pasta, reserving 2 cups of the cooking water.

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Transfer 1 cup of the cooking water into a large skillet, bring to a gentle simmer.
Whisk in butter a piece at a time until melted.

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Whisking constantly, gradually adding cheese making sure it’s completely melted in before adding more.

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Blend well and while slowly simmering…

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…add pasta and toss to coat adding more pasta cooking water as needed until sauce completely covers noodles.

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Plate noodles and serve with freshly ground black pepper and additional grated cheese.  Serve immediately.

Notes, Tips and Suggestions

  • Alfredo sauce better adheres to the rougher surface of homemade fettuccini.  If homemade not available, store bought fresh pasta or dry egg noodles would be the next best choices.
  • For home made pasta recipe check here.  One batch makes approximately 7 ounces of noodles.  You will need 2 batches of pasta recipe to use the Alfredo Sauce measurements above.  Although the recipe calls for 12 ounces of pasta a couple of ounces more or less shouldn’t make too much difference.
  • This Alfredo Sauce would work very well over chicken tortellini.

 

If you think homemade pasta is too hard to make…think again.

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This was his second time making it…and he took the pasta home to his mom…her favourite kind!

And this was her first time at 22 months old…

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Pasta 101 at Nonna’s

 

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Raspberry Cream Cheese Sweet Rolls

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I’m somewhat partial to recipes that require rolling up, sweet as well as savory.

These rolls were high on my list of recipes to try out and today I took a little time out of a very busy week to relax and bake.  This may sound contradictory, but baking has a way of creating a break from a sometimes-stressful day and is most times followed by a well- deserved reward.

I have to confess, it’s take two on this recipe only because the combination of cream cheese and raspberry filling was just too good to forget about.

On the other hand the dough left a little too much to be desired since it wasn’t as soft and fluffy as I would have liked.  The tops didn’t brown well and the rolls looked under baked even though they were cooked through.

Soft, fluffy and golden, sounds like the Cinnamon Roll dough I’ve made time and time again with much success.  Why not?  I didn’t think the delicious filling would notice or even mind being wrapped in a different dough.  What a difference the switch made in  texture and overall appearance of the rolls.

These rolls are delicious, especially if enjoyed slightly warm from the oven.  A perfect dough wrapped around a not too sweet cream cheese filling dotted with tart, flavourful raspberries best describes them.

I truly enjoyed my reward today…now back to the rest of the week!

Raspberry Cream Cheese Sweet Rolls

1 teaspoon sugar

1/3 cup warm water

1 package active dry yeast (1 tablespoon)

½ cup warm milk

¼ cup granulated sugar

4 tablespoons softened butter or shortening

1 egg

2 ½ cups all-purpose flour

1 ½ teaspoons salt

Melted butter to brush on top of rolls

Cream Cheese Raspberry Filling

4 ounces cream cheese softened (1/2  8 ounce package)

2 tablespoons butter, softened

¼ cup granulated sugar

1 teaspoon vanilla

½ cup frozen raspberries

1 1/2 teaspoons corn starch

  1. Dissolve the  teaspoon of sugar in the warm water then add the yeast, stir and let stand until frothy.
  2. Into a bowl add lukewarm milk, sugar, salt, butter, egg and yeast mixture.
  3. Add 1 1/2 cups of the flour and beat with an electric mixer until dough begins to come together.
  4. Gradually stir in remaining flour to make a soft dough. (start by adding 3/4 of the remaining cup of flour stirring it in with spatula or wooden spoon.
  5. Turn onto a floured board and knead for 5 minutes until smooth and springy. (Add remaining 1/4 cup of the flour while kneading if needed)
  6. On a lightly floured surface cover dough with plastic wrap then a tea towel and let rest for 20 minutes.
  7. In the mean time place cream cheese, sugar and vanilla into a bowl and beat together until smooth..
  8. Roll dough into a 9×12 inch rectangle spread cream cheese mixture evenly over dough.
  9. Place frozen raspberries in a wire mesh sieve and sprinkle with corn starch shaking off excess.
  10. Sprinkle raspberries evenly over cream cheese layer.
  11. Starting at the shortest end of the dough, roll tightly and pinch edge to seal.
  12. Cut roll into 9 equal pieces and place almost touching in a greased 12 inch round pan or an 11×7 inch rectangular pan..
  13. Cover and let rise until doubled (1 to 1½ hours.)
  14. Brush tops with melted butter.
  15. Bake in a preheated 375 degree oven for 20 to 25 minutes or until golden.
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Dissolve the teaspoon of sugar in the warm water then add the yeast, stir and let stand until frothy.

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Into a bowl add lukewarm milk, sugar, salt, butter, egg and yeast mixture.

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Add 1 1/2 cups of the flour and beat with an electric mixer until dough begins coming together.

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Gradually stir in remaining flour to make a soft dough. (Start by adding 3/4 of the remaining cup of flour stirring it in with spatula or wooden spoon.)

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Turn onto a floured board and knead for about 5 minutes until smooth and springy. (Add remaining 1/4 cup of flour while kneading if needed)

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On a lightly floured surface cover dough with plastic wrap then a tea towel and let rest for 20 minutes.

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In the mean time place cream cheese, butter, sugar and vanilla into a bowl and …

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…beat together until smooth.

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After 20 minutes.

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Roll dough into a 9×12 inch rectangle and…

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… spread cream cheese mixture evenly over dough.

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Place frozen raspberries in a wire mesh sieve and sprinkle with corn starch shaking off excess.

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Sprinkle raspberries evenly over cream cheese layer.

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Starting at the shortest end of the dough, roll tightly and pinch edge to seal.

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Cut roll into 9 equal pieces and…

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…place almost touching in a greased 12 inch round pan or an 11×7 inch rectangular pan.
Cover and let rise until doubled (1 to 1½ hours.)

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Brush tops with melted butter.

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Bake in a preheated 375 degree oven for 20 to 25 minutes or until golden.

Notes, Tips and Suggestions

  • Half the Cinnamon Roll dough recipe was used to make these sweet rolls instead of the original dough recipe.
  • These Cream Cheese Raspberry Rolls are not too sweet and a light drizzle of glaze can be a good addition if desired. Add enough milk to 1 cup of sifted confectioners’ sugar to make a smooth glaze.
  • Raspberries are highly perishable and usually quite expensive to buy so minimal waste is always preferred.  When only a few berries are left over or after picking out those overly soft or less than perfect berries (not the moldy ones) , even if there are only 2 or 3 freeze them individually on a small tray.  When frozen add them to a small freezer bag.  Before you know it you’ll have enough to use for a favourite recipe.  I did!

More Roll-Up Recipes (I wasn’t kidding)

Pinwheel Cookies

Cinnamon Rolls

 Ice Cream Roll,

Raspberry Coconut Dark Chocolate Scones

Apricot Scone Wreath

Chicken Thigh Roll Ups,

Beef  Steak Spiedini

Chicken Spiedini

Polpettone al Sugo

Stromboli

Chicken Thigh Roll Ups

Apple Pie Scones

Peach Rolly Polly

 

 

 

 

Apricot Scone Wreath

 

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I haven’t purchased a food or baking magazine in years and the ones I have are at least a decade old if not older, you can tell by the price printed on the cover.  When the total amount I paid was less than what is paid in tax alone for some magazines these days then we’re talking old!

Occasionally, I like going through the magazines I’ve accumulated over the years and checking out the little pieces of paper poking out of the top obviously  saving the pages of recipes I intended to make but never got around to making.

After checking, I was still interested in trying he same recipes I had bookmarked years ago, particularly the Apricot Scone Wreath.  Back in those years I had never made or likely didn’t even know what a scone was.  My love of scones has only blossomed within the last few years and this recipe puts a new twist on them.

This one had possibilities, a good recipe to have on hand for a special breakfast or brunch if it tasted as good as it looked.  Turns out it’s delicious enough to make every day!

The bonus for me was those little scraps of paper I used to mark the pages. Not realizing at the time, I was leaving myself little memories of years gone by, notes to self, appointment dates and parts of envelopes with memorable return addresses.

Soon I shall revisit that shelf to check out more scraps of paper peeking out from those magazines for more good recipes…and perhaps more sweet memories.

Apricot Scone Wreath

2 ½ cups all-purpose flour

2 tablespoons sugar

2 ½ teaspoons baking powder

1/2 teaspoon baking soda

½ teaspoon salt

½ cup cold butter cubed or grated

1 cup buttermilk

1 egg for dough

1 egg to brush over wreath

½ cup apricot jam

½ cup toasted walnuts finely chopped

Glaze

1/3 cup confectioners’ sugar

1 tablespoon orange juice

  1. Draw a 9-inch circle on a piece of parchment paper. Place pencil side down on a baking sheet and set aside.
  2. Whisk together flour, sugar, baking powder, baking soda and salt.
  3. Cut in cold butter cubes or cold grated butter into dry ingredients tossing to coat.
  4. In a small bowl whisk buttermilk and one egg together.
  5. Add to flour mixture stirring with a fork to make a ragged dough.
  6. Turn out dough onto lightly floured surface an press together with palm of hand folding dough over itself until it comes together.
  7. Roll out into a 12 by 8-inch rectangle and spread jam over top leaving a ½ inch border with no jam at one of the long sides of the rectangle.
  8. Sprinkle with walnuts and roll up pinching edge to seal.
  9. With palms of hands roll the log gently until the log elongates to 16 inches in length.
  10. Using serrated knife cut into 16-1-inch slices and arrange overlapping pieces around the 9-inch circle.
  11. In a small bowl beat remaining egg and brush on wreath.
  12. Bake in a preheated 400-degree F. oven until golden, about 15 minutes.
  13. Remove from baking sheet and cool on wire rack.
  14. In a small bowl mix together confectioner’s sugar and orange juice until smooth and drizzle over warm wreath.
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Draw a 9-inch circle on a piece of parchment paper. Place pencil side down on a baking sheet and set aside.

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Whisk together flour, sugar, baking powder, baking soda and salt.

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Cut in cold butter cubes or cold grated butter into dry ingredients tossing to coat.

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In a small bowl whisk buttermilk and one egg together.

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Add to flour mixture stirring with a fork…

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…to make a ragged dough.

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Turn out dough onto lightly floured surface and press together with palm of hand folding dough over itself until it comes together.

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Roll out into a 12 by 8-inch rectangle and spread jam over top leaving a ½ inch border with no jam at one of the long sides of the rectangle.   Sprinkle surface with walnuts.

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Roll up dough…

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… pinching edge to seal.  With palms of hands roll the log gently elongating it to 16 inches in length.

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Using serrated knife cut into 16-1-inch slices and…

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…arrange overlapping pieces around the 9-inch circle.  Brush with beaten egg.

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Bake in a preheated 400-degree F. oven until golden, about 15 minutes.  Remove from baking sheet and cool on wire rack.

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In a small bowl mix together confectioner’s sugar and orange juice until smooth and…

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…drizzle over warm wreath.

Notes, Tips and Suggestions

  • Didn’t have any Apricot Jam, used home made Peach Jam instead.
  • Will try coconut instead of walnuts next time.
  • Strawberry or Cherry Jam sounds good as well.
  • With only 2 tablespoons of sugar in the dough the thin layer of jam and light glaze give these scones just the right level of sweetness.
  • Don’t be afraid to improvise when trying a new recipe, you just might come up with a better way of doing things. It wasn’t going to be easy to roll the scone dough into a 16 by 10 inch rectangle as instructed in the original recipe.  The dough would have become too thin and difficult to roll up into a log.  Rolling it out into 8 by 12 inches instead was more manageable and easier to roll up into a log. then gently rolling the log with hands, elongating it to the required 16 inch length.

 

Peanut Butter Fingers

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Quite often while searching for a recipe in one of my cookbooks I come across an almost forgotten old favourite I used to make back in the day when the kids were growing up.  My life in those days basically revolved around home and school.

I end up totally forgetting which recipe I was originally looking for and decide to revive some old memories instead.

My children loved finding these Peanut Butter Fingers in their lunch bags during their school years.  Of course, this was before the peanut allergy alert forbidding any peanut product from coming to school took effect.

One of the great flavour combinations… peanut butter and chocolate and one of my favourites I confess.

I always made sure to cut an even number of pieces, wrapping them up in twos making sure each child received an equal portion.

After baking, the crusts were neatly cut off and set aside just to make each peanut butter finger look neater.  Perhaps that was just an excuse because those crusts were my portion!

Today I got a whole piece to myself!

Peanut Butter Fingers

1 cup all-purpose flour

1 cup rolled oats

½ cup granulated sugar

½ cup packed brown sugar

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter or (hard) margarine

1/3 cup peanut butter

1 egg

1 cup semi sweet chocolate chips

Glaze

1/3 cup confectioners’ sugar

2 tablespoons peanut butter

3 to 5 teaspoons milk

  1. Preheat oven to 350 degrees F.
  2. Grease a 9X13 inch pan.
  3. Whisk together flour, rolled oats, soda and salt.
  4. In a separate bowl beat together butter or margarine, sugars, peanut butter and vanilla until creamy.
  5. Beat in egg until well mixed.
  6. Stir in dry ingredients.
  7. Turn mixture into greased pan and with a water dampened hand pat down until evenly distributed.
  8. Bake in preheated oven for 15 to 20 minutes or until golden.
  9. Spread chocolate chips over surface and wait 5 minutes before spreading evenly over entire surface.
  10. Drizzle with peanut butter glaze.
  11. Cool completely before cutting.
  12. Makes approximately twenty four 3X1 inch bars.
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Whisk together flour, salt, baking soda and rolled oats.

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Combine butter or margarine, brown and granulated sugar, vanilla and peanut butter then…

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…beat in egg.

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Stir in dry ingredients until well mixed.

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Turn mixture into greased pan and with a water dampened hand pat down until evenly distributed.

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Bake in preheated oven for 15 to 20 minutes or until golden.
Distribute chocolate chips over surface and wait 5 minutes before spreading evenly over top.  (Oops! forgot to take a picture after spreading chocolate but it’s easy to imagine right?)

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Mix together confectioner’s sugar and peanut butter.

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Add milk and stir together to make glaze.

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Drizzle over top.  Cool completely before cutting.

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Cut crust (edges) off and cut into approximately twenty four 3X1 inch bars.

Notes, Tips and Suggestions

  • These taste just as good without the drizzle.
  • Make sure to add the chocolate chips immediately after removing pan from oven and wait the full 5 minutes before trying to spread.
  • The word teaspoon in the glaze ingredients is written in bold for a good reason. I misread it as tablespoon and ended up with peanut butter soup!  Don’t make the same mistake.
  • Chocolate, peanut butter and chewy…delicious!
  • Found a new use for the crust…crumble it and use as a topping on ice cream…also delicious!

 

Cinnamon Crunch Bread

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There‘s something to be said about a bowl of rising yeast dough snugly tucked away in a warm corner of the kitchen.

Placing a little ball of dough into a bowl to rise and coming back to something twice or triple its original size ready to be transformed into something delicious brings a certain satisfaction that can’t be explained.  You must experience it for yourself.

Some warm water and a little sugar is all it takes to wake up the dormant yeast making it ready to help the rest of the ingredients rise to any occasion.

Crusty Artisan Bread has become the norm coming out of my oven once or twice a week depending on what’s for dinner or if company is coming.  Going back to store bought bread is no longer an option.

Today the dough rising in the covered bowl will not make a rustic loaf.  Instead, the yeast is rising a silky smooth, slightly sweet dough ready to be transformed into fragrant Cinnamon Crunch Bread.

Just when you think nothing could be more aromatic than rustic bread baking in the oven this recipe will prove you wrong.

Cinnamon Crunch Bread

1/2 cup warm water

1/2 teaspoon sugar (for yeast)

1 1/4 teaspoons yeast

2 1/4 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 large egg

1/4 cup butter (softened)

Sugar Cinnamon Coating

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon cinnamon

2 tablespoons melted butter

  1. Add yeast to warm water with 1/2 teaspoon sugar and allow to activate until mixture foams.
  2. Stir together flour, sugar and salt.
  3. Add egg, softened butter and yeast.
  4. Stir until dough starts coming together.
  5. Turn dough out onto a lightly floured surface and knead for 7 to10 minutes until smooth and elastic.
  6. Place in a lightly greased bowl, cover and let rise for 1 hour.
  7. Turn dough out onto a lightly floured surface and cut into 3 pieces.
  8. Roll each piece into a 15 inch log and brush with melted butter.
  9. Roll logs in cinnamon sugar mixture until well coated.
  10. Place logs on lightly greased or parchment lined baking sheet.
  11. Pinch the tops of the 3 logs together, braid and pinch the ends when done.  Tuck both ends under.
  12. Sprinkle cinnamon mixture over the braid.  Lightly cover and allow to rise 1 hour.
  13. Bake in a preheated 350 degree F. oven for 23 to 25 minutes until golden.
  14. Cool loaf on wire rack.
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Combine granulated and brown sugars and cinnamon

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Mix yeast and 1/2 teaspoon sugar in warm water until activated and foamy.

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Mix together flour, sugar and salt.

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Stir in yeast mixture, softened butter and egg…

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…and mix until the dough starts coming together.  Place on a lightly covered surface and…

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…knead for 7 to 10 minutes until smooth and elastic.  Place in a lightly greased bowl, cover…

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…and allow to rise for 1 hour.

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Cut dough into 3 pieces.

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Roll into logs 15 inches in length.

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Brush logs with melted butter.

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Roll logs in sugar cinnamon mixture.

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Place logs on lightly greased or parchment lined baking sheet, pinch the ends together.

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Braid the logs, pinch the ends and tuck them under.  Generously sprinkle sugar mixture over top of loaf.   Cover and let rise for 1 hour.

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Bake in a preheated 350 degree F. oven for 23 to 25 minutes until golden.  Cool on wire rack.

Notes, Tips and Suggestions

  • The quantity of sugar cinnamon mixture was too much therefore it was saved for making cinnamon toast.
  • When making this loaf next time, after brushing with butter and rolling the logs in sugar mixture I will give it a second coat of butter and roll again in the sugar/cinnamon mixture.

 

Chocolate Ice Cream

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February is usually not the month that inspires trying a new ice cream recipe but the 500 ml. carton of whipping cream with a best before date quickly approaching prompted me to find a recipe in which to use it.

I suppose it didn’t have to be ice cream but a recipe saved a while back for Chocolate Ice Cream came to mind and the quantity of whipping cream required was the exact amount I needed to use up.

I always had my doubts about this recipe since it seemed too easy to produce a smooth, creamy ice cream.  The usual heating of ingredients or making a custard was not required so I was expecting something a little less than creamy.  And yet it was time to give it a try.

On the contrary, this was one of the creamiest ice creams I have ever made!

Home made ice cream is not hard to make and with the ice cream freezer bowl always ready in the freezer to churn another batch it makes you think twice about picking some up at the grocery store.

Enjoying homemade Chocolate Ice Cream in February… a sweet reminder that summer is on the way!

Chocolate Ice Cream

1 !/2 cups whole milk

2 cups whipping cream 35%

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon vanilla extract

1 to 2 teaspoons espresso instant espresso powder (optional)

  1. Combine cocoa powder and sugar.
  2. Stir together until well mixed.
  3. Gradually add milk stirring  until blended.
  4. Gradually blend in whipping  cream.
  5. Add vanilla.
  6. Cover with plastic wrap and refrigerate until very cold.  Keeping it longer in the fridge allows the cocoa to become fully hydrated by the milk and cream improving the texture and flavour.
  7. Gently stir the ice cream mixture again before freezing according to the directions of your ice cream freezer.
  8. Churn until thick and creamy.  ( It will depend on your ice cream freezer. Mine took about 20 minutes.)
  9. Place ice cream in a cold container, cover and place in freezer.
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Combine sugar, cocoa powder, and espresso powder if using.

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Stir until well mixed.

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Gradually stir in milk then cream…

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…until mixed

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Cover and refrigerate until very cold several hours or overnight.

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Churn until thick and creamy.

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Store in the freezer in a covered container freezing until firm.

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Scoop!!

Notes, Tips and Suggestions

  • Adding 1 to 2 teaspoons of instant espresso powder intensifies the chocolate flavour.
  • Make sure to use the best cocoa available it will make all the difference.
  • I used the milk on hand which was 2%.  Using whole milk just might take this ice cream over the top!

More Ice Cream!

Strawberry Cheesecake Ice Cream

https://bayberryst.wordpress.com/2017/06/23/strawberry-cheesecake-ice-cream/

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Apple Cinnamon Ice Cream

https://bayberryst.wordpress.com/2016/10/07/apple-cinnamon-ice-cream/

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Peanut Butter Ice Cream

https://bayberryst.wordpress.com/2015/05/29/peanut-butter-ice-cream/

pyes

Coffee Ice Cream

http://someoneinthekitchen.blogspot.ca/search?q=ice+cream

Vanilla Ice Cream

http://someoneinthekitchen.blogspot.ca/search?q=vanilla+ice+cream

Lemon Ice Cream

http://someoneinthekitchen.blogspot.ca/search?q=lemon+ice+cream

Peach Ice Cream

http://someoneinthekitchen.blogspot.ca/search?q=peach+ice+cream

 

Sugar Donuts (baked)

 

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After about fifteen years the donut pans I purchased on clearance have come out of the box and made their first donuts.

I don’t usually wait that long to use any new baking pan, my intentions were good but those pans remained in the box, made the move with us to our new house and were put on another shelf for an additional seven years.

Today I went looking for them.  The time had come.

Baking with my grandchildren is an activity we all enjoy.  After making everything from cookies, cupcakes, yeast rolls, focaccia and pizza together as well as homemade pasta I needed something new and exciting to make with them.  It turned out to be new and exciting for me as well.

Since I had never made these donuts before, a trial run today was necessary just to make sure of successful results.  Very much to my surprise six soft, fluffy, tasty, good looking donuts popped out of that pan!

I’m ready for another great baking event!

Easier to put together than a batch of muffins and only 25 minutes to make from start to finish including baking time they are really worth making.

These pans won’t be going back into the box!

Sugar Donuts (baked)

1/4 cup vegetable oil

1/2 cup buttermilk

2 eggs

3/4 sugar

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg (optional)

Sugar Coating

1/4 cup granulated sugar

  1. Preheat oven to 350 degrees F.
  2. Spray donut pan with nonstick spray.
  3. Whisk together flour, salt, and baking powder.
  4. In a separate bowl whisk together buttermilk, oil, eggs and sugar until well mixed.
  5. Stir wet ingredients into dry mixing until smooth.
  6. Fill donut pans about 3/4 of the way.
  7. Bake for 15 minutes until toothpick inserted into donut comes out clean.
  8. Let cool in pan 5 minutes, remove from pan, cool on rack and while still slightly warm roll donuts in sugar.
  9. Makes 6 regular size or 12 mini donuts.
  10. Best eaten same day or store in covered container up to 2 days.
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Whisk together flour, salt, baking powder and nutmeg if using.

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Whisk together butter milk, oil, eggs sugar and vanilla…

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…until well blended.

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Add wet ingredients to dry and…

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…whisk until smooth.

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Spray donut pan with non stick spray.

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Fill until 3/4 full.

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Bake for 15 minutes or until tooth pick inserted comes out clean.  Cool in pan for 5 minutes.  Remove and cool on rack.

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While still slightly warm roll in granulated sugar.

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Yum!

Notes, Tips and Suggestions

  • The original recipe did not call for nutmeg but nutmeg is a classic donut spice and works well in these donuts.
  • Recipe was for 12 mini donuts but I made 6 regular size instead.  Interesting that they were done in the same time that was stated for the mini donuts.  Every oven is different, make sure a tooth pick inserted in the donut comes out clean before taking them out of the oven.
  • Using a piping bag with a round tip makes filling the donut cavities super easy as well as helping distribute the batter more evenly.
  • Donuts are best eaten the same day as they’re made, don’t worry, there won’t be any left for tomorrow!
  • A 6 cavity donut pan is definitely not enough, will have to get another pan.
  • Please note:  The 6 cavity donut pan I used making donuts for this post was purchased many years ago and makes donuts a little larger than the Wilton brand I recently purchased.  If using a Wilton pan I would suggest making 8 instead of 6 donuts.

Now, don’t ever say I didn’t give you anything for Valentines Day!

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And here is where you’ll find the recipe…

https://www.livewellbakeoften.com/baked-chocolate-donuts/

 

 

Poor Man’s Panzerotti

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I’m not sure if an authentic recipe for Poor Man’s Panzerotti exists, if it does I have yet to come across it.

Panzerotti were not every day fare at our house when we were kids and you could be sure it was a special occasion whenever my mother made them for us.

The tradition continued when I had children of my own and enjoyed panzerotti at our table as well.  Accompanied by a crisp green salad or nutritious vegetable this meal covered the basic food groups in a very delicious way.

As special as panzerotti are it was the scraps of leftover dough tossed in the frying pan at the end that were the coveted morsels. The size and shapes of these leftover pieces were random, just whatever was left after the panzerotti were cut out.  These were the last to go into the frying pan but disappeared well before the panzerotti ever did.

I’m not sure when it actually occurred to use the whole batch of dough to make what became known in our home as Poor Man’s Panzerotti.  Being named such was due to the fact that although the same dough for Panzerotti is used there’s no filling.

My fondest memory of these is whipping up a batch of dough before we went to church on Sunday nights and coming home to a fluffy, soft dough ready for frying.  By the time the kids went upstairs to change out of their Sunday best the oil was hot enough to drop in the pieces of dough.

End of a long day, everyone at the table, a large platter of Poor Man”s Panzerotti in the center and absolutely nothing poor about it!

Dough

1 tablespoon sugar
2 cups warm water
2 tablespoons vegetable oil
1 tablespoon active dry yeast
4 to 4 1/2 cups all-purpose flour
1 tablespoon salt

  1. Dissolve sugar in warm water and let stand about 10 minutes or until yeast foams.
  2. Place 2 cups of the flour into a large bowl, make a well in the flour and add the yeast mixture oil and salt.
  3. Beat with a spatula or wooden spoon until smooth and elastic.
  4. Stir in remaining flour gradually adding enough flour to make a stiff dough.
  5. Turn dough out onto a floured surface and knead 5 to 7 minutes or until dough is smooth and no longer sticky.
  6. Place in a greased bowl, cover and let rise in a warm place until nearly doubled, 1 to 1 ½ hours.
  7. Cut the dough in half and using one portion at a time roll out to about 1/4 inch thickness.
  8. With knife or pastry cutter cut into strips or different shapes.  Place on clean towel lined pan.
  9. Fry in medium hot vegetable or corn oil just until golden flipping over to brown other side.  Do not overcook, fry just until golden.
  10. Remove from frying pan and drain on paper towel.  Lightly salt.
  11. Repeat with second piece of dough.

 

p1

Dissolve sugar in warm water and let stand about 10 minutes or until yeast foams.

p2

Place 2 cups of the flour into a large bowl, make a well in the flour and add the yeast mixture oil and salt.

p3

Beat with a spatula or wooden spoon until smooth and elastic.

p4

Stir in remaining flour gradually adding enough flour…

p5

…to make a stiff dough.

p6

Turn dough out onto a floured surface and knead 5 to 7 minutes or  until dough is smooth and no longer sticky.

p8

Place in a greased bowl, cover and let rise in a warm place until…

p9

…nearly doubled, about 1 to 1 ½ hours.

p10

Cut the dough in half and using one portion at a time…

p11

…roll out to about 1/4 inch thickness. With knife or pastry cutter cut into strips or different shapes.

p12

Place on clean towel lined pan.

p13

Fry in medium hot vegetable or corn oil just until golden flipping over to brown other side.  Do not overcook, fry just until golden.

p14

Remove from frying pan and drain on paper towel.  Lightly salt..

Notes Tips and Suggestions

  • These are delicious just plain but great served with a cheddar cheese or marinara dipping sauce.
  • For something on the sweet side roll while still warm in a mixture of cinnamon and sugar.  You won’t be disappointed!

 

Clementine Buttermilk Scones

 

this scone

The little crate of Clementine I purchased this week were especially delicious.  Sweet, fragrant and juicy, everything a clementine should be.

I make it a point to try a new recipe with seasonal produce as it appears throughout the year but today these clementine reminded me how quickly the season was winding down and the opportunity of trying a new recipe was escaping me.

I wasn’t looking for a complicated recipe nor one with too much sugar, instead something simple was on my mind as long as the fragrance and flavour of clementine came through in an unforgettable way.

It’s interesting to know how versatile Clementine can be.  From cakes to breads, cookies, muffins and more but this time all the clementine goodness ended up in a delicious, flaky scone.

Simple ingredients, minimal sugar, uncomplicated recipe and the perfect vehicle in which to capture that special essence of Clementine,  just what I was looking for.

Lightly glazed, flaky, zest speckled and bursting with Clementine flavour.  One more scone recipe for my collection.

Clementine Buttermilk Scones

1/2 cup cold butter

1/2 cup buttermilk

1 egg

1 tablespoon freshly squeezed Clementine juice (it’s easier to zest Clementine before juicing it.)

1 tablespoon Clementine zest

2 cups all-purpose flour

2 1/2 teaspoons baking powder

3 tablespoons granulated sugar

3/4 teaspoon salt

Glaze

1 cup sifted confectioner’s sugar

2 tablespoons freshly squeezed Clementine juice

2 to 3 teaspoons Clementine zest

Additional Clementine zest to sprinkle on top (optional)

  1. Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
  2. Sift together flour ,sugar, salt and baking powder, add Clementine zest.
  3. Cube then cut the butter into the dry ingredients with pastry blender or grate butter instead and add to the dry ingredients. (Freezing the butter first before grating works best.)
  4. Blend together buttermilk. egg and tablespoon of Clementine juice.
  5. Add wet mixture to dry ingredients and with a fork stir just until mixture starts coming together.
  6. Turn out onto a lightly floured surface and with hands press mixture down until it sticks together then fold dough over itself several times until all the dry bits are mixed in.  (This process ensures a flakier scone. Kneading compacts and toughens the dough.)
  7. Shape into an 8 or 9 inch round and cut into 8 wedges. Brush tops with milk or cream.
  8. Place on prepared baking sheet and bake for 15 to 20 minutes.
  9. Mix together glaze ingredients and brush over warm scones.
  10. Sprinkle tops with additional zest if desired. (Before glaze hardens.)

Notes, Tips and Suggestions

  •   The minimal amount of 3 tablespoons of sugar in the recipe gives room for a little extra sweetness.  I found the glaze amount to be excessive unless you pour a very thick layer over the scones.  A light brushing of glaze tops them perfectly. (1/2 cup confectioner’s sugar and enough juice to make a smooth glaze should be enough.)
  • With only 1 tablespoon of juice in the recipe it’s important to add the full amount of zest called for since this is is where all the flavour will come from.
  • Sprinkling additional zest on top of the scones is optional but adds a little more flavour.
scone1

Sift together flour, sugar, baking powder and salt.

scone2

Zest and juice 3 to 4  Clementine.

scone3

Add zest to dry ingredients.

scone4

Blend together buttermilk, egg and 1 tablespoon Clementine juice.

scone5

Grate butter and mix into dry ingredients.  (Or cube butter and cut into dry ingredients with pastry blender.)

scone6

Add wet ingredients to dry ingredients and stir with a fork until dough starts coming together.

scone7

Turn out onto a lightly floured surface and with hands press mixture down until it sticks together then fold dough over itself several times until all the dry bits are mixed in.

scone8

Shape into an 8 or 9 inch round and brush top with milk or cream.

scone9

Cut into 8 wedges.

scone11

Place on prepared baking sheet and bake in a preheated 375 degree F oven for 15 to 20 minutes.

scone12

Mix together glaze ingredients until smooth.

this scone

Brush on tops of warm scones.  Sprinkle additional Clementine zest if desired.

 

More Clementine recipes…

http://someoneinthekitchen.blogspot.ca/search?q=clementine+chiffon+cake

 

http://someoneinthekitchen.blogspot.ca/search?q=clementine+muffins

Cinnamon Quick Bread

 

DSC03356

Good Muffin, Scone and Quick Bread recipes should be in everyone’s repertoire of baked goods.

These recipes are like good friends, easy to reach, totally dependable and truly enjoyable.

The number of times I’ve reached for a recipe in one of these three categories is  countless. Easy to put together and most times made with staple pantry and fridge ingredients but not limited to additions or modifications of ingredients as well as method of preparation.  After all, good friends are flexible!

It’s interesting though that when you think you’ve found the best recipe ever another one piques your curiosity and you are compelled to try it.

That is exactly why I’m posting this recipe for Cinnamon Quick Bread.  Although the recipe I’ve used for many years is very, very good this one is very, very, very good!

It’s like making a new friend…exciting!

Cinnamon Quick Bread

3 1/2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

3 eggs

1/2 cup corn or vegetable oil

1 1/3 cups sour cream

2 teaspoons vanilla

Cinnamon Sugar Filling

4 tablespoons unsalted butter melted  (measure then melt)

1 1/2 tablespoons cinnamon powder

3/4 cups packed brown sugar

  1. Grease a 8×4 inch loaf pan and line bottom of pan with parchment paper for easier removal of loaf.  Set aside.
  2. Mix together cinnamon sugar ingredients until well mixed, set aside.
  3. Sift together flour, sugar, baking powder and soda.
  4. In a separate bowl beat together eggs, oil, sour cream and vanilla.
  5. Make a well in the dry ingredients, add the wet ingredients mixing until just combined and well mixed.
  6. Spoon about 1/4  of the batter into prepared loaf pan, smooth top then dollop half of the cinnamon mixture over surface.
  7. Top with half of the remaining batter and dollop remaining cinnamon mixture.
  8. Top with remaining batter then drag a butter knife lengthwise and crosswise to make the swirls inside the loaf.
  9. Bake in a preheated 350 degree F. oven for 45 minutes then tent with foil if top getting too dark and bake an additional 20 minutes until a cake tester or skewer inserted into the middle of the loaf comes out clean.
  10. Remove from oven and let rest on a cooling rack for 5 minutes before removing from pan and place on rack to cool completely.
DSC03323

In a small bowl mix together melted butter, cinnamon and brown sugar for the filling and set aside.

cinn1

Sift together flour, sugar, baking powder and soda.

cinn2

Combine eggs, oil,  sour cream, and vanilla.

cinn3

Beat together until smooth.

cinn4

Stir in dry ingredients until well mixed.

cinn5

Place 1/4 of the batter in a greased loaf pan in which the bottom has been lined with a piece of parchment paper.  Place dollops of cinnamon filling over top.  Add 1/2 of the remaining batter adding more dollops of filling over the surface.

cinn6

Add remaining batter then drag a butter knife lengthwise and crosswise through the batter to swirl the filling.

cinn7

Bake in a preheated 350 degree F. oven for 45 minutes then tent top of loaf with foil paper if top is getting too dark  and bake for an additional 20 minutes or until a cake tester or skewer inserted in the center comes out clean.

DSC03348

Allow to rest for 5 minutes then remove from pan placing it on wire rack to cool completely.

Notes, Tips and Suggestions

  •  Full fat unsweetened plain yogurt can be substituted for sour cream.
  • As always an 11 1/2 x 4 inch loaf pan is my favourite size giving a more slender, longer loaf which seems to bake more evenly.  (Usually in an 8 x 4 inch pan the ends tend to bake faster than the center making them drier than the center of the loaf.)
  • The cinnamon filling in this recipe is delicious, the addition of melted butter to the cinnamon and brown sugar adds moisture to the loaf and surprisingly is not too sweet.
  • When a recipe instructs to stir in in the dry ingredients, after stirring I like to use a hand beater for about 30 seconds to make sure it is completely mixed and no pockets of flour are left.