Apple Cider Donuts

Apple Cider Donuts


2 cups sugar

1 Tbl plus 2 tsp cinnamon

1 1/2 cups apple cider

2 tsp baking powder

1 tsp salt

3 1/2 cups flour

4 Tbl unsalted butter, melted

2 large eggs plus 1 large egg yolk

6 cups vegetable oil, for frying



1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tablespoon cinnamon; shake to mix well. Set aside.

2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.

3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider mixture until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.

4. Pour oil into a large pot and attach a candy thermometer to side. Heat oil over medium-high heat until it reaches 375, watching and adjusting as needed to keep oil from overheating.

5. Turn dough out onto a well floured counter top and coat finger-tips with flour. Pat dough out to 1/2 inch thickness. Using a doughnut cutter or 2 round cookie cutters(one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.

6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375 before frying another batch. When doughnuts have cooled 1 minute, add to bag with cinnamon and sugar and toss to coat. Remove to a clean plate and serve.



Makes about 15 doughnuts and 15 doughnut holes.

Root Beer Barbecue Beef Sandwiches

1 boneless beef rump roast (4lbs)
2 cups barbecue sauce
1 cup root beer
sandwich buns

In a 4 quart slow cooker, place the beef. In a 4 cup measuring cup or bowl mix 1 1/2 cups of the barbecue sauce and root beer; pour over beef.
Cover; cook on low heat setting 10-12 hours.
About 20 minutes before serving, remove beef from the slow cooker; place on large plate. Pour juices from slow cooker into 12 inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Spoon about 1/2 cup beef mixture into each bun.

Pumpkin Coffee Cake

1 pkg 16oz pound cake mix
3/4 cup canned pumpkin
6 Tbl water
2 eggs
2 tsp pumpkin pie spice
1 tsp baking soda
Topping:
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup flour
3 tsp butter, melted

In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9" square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle top with remaining topping.
Bake at 350 for 35-40 minutes or until toothpick inserted near the center comes out clean.

Serves 9

ENJOY!

Steak Salad

2 whole Rib-eye or Strip Steaks, Extra fat trimmed
FOR THE DRESSING/MARINADE
3/4 cups canola oil 3 Tbl red wine vinegar
1 Tbl balsamic vinegar 1 Tbl Worcestershire sauce
2 Tbl soy sauce 2 Tbl lime juice
2 Tbl sugar 3 cloves garlic minced
1 Tbl fresh minced ginger 1/2 tsp hot chili oil
1 tsp kosher salt black pepper to taste
_______
FOR THE ONION STRINGS
2 whole onions, sliced as thinly as possible
2 cups buttermilk
2 cups flour
1 Tbl salt
1/2 tsp cayenne pepper
1 quart canola oil
black pepper to taste
______________
FOR THE CANDIED PECAN BITS
1/2 cup chopped pecans
1 cup sugar
2 Tbl water
____________
FOR THE SALAD
Purchase a Bag o Salad your favorite blend
small grape tomatoes
3/4 cups crumbled blue cheese

To make the dressing/marinade, combine all the ingredients and mix well; taste and adjust seasonings to taste.

Place steak in a plastic ziiper bag. Pour half the marinade and seal. Refrigerate and for at least 2 hours.

Prepare the onion strings; Place in a baking dish and cover with buttermilk and soak for at least 1 hour.

Make the candied pecans; Spread pecans on a baking sheet. Add sugar and water to a small saucepan over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans and quickly stir/poke with a fork to evenly distribute mixture all over the pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into hot oil. Fry for a few minutes until golden and remove to paper towel lined plate. Repeat until all onions are cooked.

Grill the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest 10 minutes. Slice steak against the grain in thin slices.

In a large bowl, add salad mix, cherry tomatoes, and blue cheese. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to to combine.

Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes and pecans on each plate. Add half the steak to the top of each plate, then top with onion strings.

Serves 4

ENJOY!

Grilled Bacon Wrapped Tilapia

8 slices bacon
4 (5 to 6 oz each) Tilapia fillets or you could use haddock
1 tsp dried parsley
1 tsp dried sage leaves crushed (don't use ground sage)

Place the bacon slices between several layers of paper towels. Microwave on HIGH 1 to 2 minutes to partially cook.

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Sprinkle fillets with parsley and sage and salt and pepper to taste. Wrap 2 bacon slices around each fillet and secure with toothpicks.

Place fillets on grill. Grill 3 to 4 minutes per side or until bacon is crisp and fish flakes easily with a fork.

Serves 4

ENJOY!

Pumpkin Cloverleaf Rolls

3 3/4 cups flour
1 pkg or 2 1/4 tsp instant or bread machine yeast
1 tsp salt
1/4 cup milk
1/4 cup honey
1/2 cup canned or frozen pureed pumpkin
1 large egg
1/2 cup warm water
1/2 cup butter

In a large bowl, mix together flour, yeast, and salt, and set aside.
Pour the milk into a microwave safe bowl or 4 cup glass measuring cup and microwave on high 30 seconds. Whisk in the honey, pumpkin, egg and water. (The liquid mixture should be less than 110 degrees, anything hotter might kill the yeast.)
Blend the squash mixture into flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.
2 Hours before baking, turn the dough out onto a floured surface and knead the dough until smooth. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until all 12 muffin cups are filled.
Drizzle or brush each roll with leftover butter. Let the rolls rise in a warm spot (I use my heating pad on high) until they're double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350 and bake rolls until golden, about 15-17 minutes.
Makes 1 dozen rolls

ENJOY!

Scallop 'n' penne casserole

1 1/2 cups uncooked penne pasta
1 17 oz jar Alfredo sauce
12 oz bay scallops
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 Tbl dried parsley flakes
1/4 tsp garlic
1 1/2 cups shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine Alfredo sauce, scallops, squash, zucchini, parsley and garlic. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 9 x 13 baking dish. Sprinkle with cheese. Cover and bake at 325 for 35 minutes.
Serves 6

You could use 1 1/2 cups chopped imitation crabmeat or shrimp instead of the scallops.

ENJOY!