Bacon and Egg Doughnuts

Bacon and Egg Doughnuts Recipe By:Chef John “I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pate a choux, also known as that stuff you make cream puffs with. I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar.” Ingredients 1 cup cold water 2 tablespoons cold water 1/2 cup butter 2 tablespoons white sugar 1/4 teaspoon salt 1/8 teaspoon freshly grated nutmeg 1 cup all-purpose flour 1/2 teaspoon vanilla extract 4 large eggs 12 strips bacon, … Continue reading Bacon and Egg Doughnuts

Strawberry Cheesecake Bites

Strawberry Cheesecake Bites “Strawberries are stuffed with a cream cheese filling for a cute two-bite dessert. Can be prepared the night before, but not much earlier than that as the berries may become soggy.” Ingredients 1 (8 ounce) package cream cheese 1/2 cup confectioners’ sugar 2 teaspoons vanilla extract 12 large fresh strawberries, hulled 2 tablespoons graham cracker crumbs 2 (1 ounce) squares semisweet chocolate chips (optional) 1 teaspoon canola oil (optional) Directions Line a baking sheet with waxed paper. Beat together the cream cheese, confectioners’ sugar, and vanilla extract in a bowl until smooth. Spoon the mixture into a … Continue reading Strawberry Cheesecake Bites

Sunshine Semlor

Sunshine Semlor Recipe By:Gaylabaughman “This is recipe for an authentic Swedish semla made by my friend Louise Vernerstrom from Falun, Sweden. Semlor are pastries that were originally exclusively eaten on Fat Tuesday. However, they are so good that that tradition has changed drastically. Many serve it all year round.” Ingredients Rolls: 5 cups all-purpose flour 1/2 cup white sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups almond milk (heated to 82 degrees F (28 degrees C)) 2/3 cup butter, melted 1 (.25 ounce) package active dry yeast 2 eggs 1 teaspoon ground cardamom Almond Paste Filling: 1/2 … Continue reading Sunshine Semlor

Ukrainian Goulash

Ukrainian Goulash Recipe By:John and Karen K. “Very simple, tasty dinner over egg noodles. Can also be made in a slow cooker. Serve over egg noodles and top with sour cream if desired.” Ingredients 2 tablespoons vegetable shortening 2 pounds cubed beef stew meat 2 onions, sliced 1 clove garlic, minced 1 tablespoon paprika 1 1/2 teaspoons salt 1/8 teaspoon ground black pepper 2 cups water 1 cup steak sauce (such as Heinz 57(R)) 1 tablespoon all-purpose flour 2 tablespoons water Directions Melt shortening in a large pot over medium heat. Cook beef in hot shortening until completely browned, 5 … Continue reading Ukrainian Goulash

Sour pickles

Sour pickles are a mainstay at our summer dinner table.   Naturally fermented, sour pickles are rich in beneficial bacteria and food enzymes, offering a dairy-free source of probiotics. Vinegar pickles lack the beneficial bacteria and many of the heat-sensitive vitamins found in traditional, sour pickles.   You see, real pickles are naturally fermented through lactic acid fermentation – a process that conveys many benefits by encouraging the proliferation of beneficial bacteria. Just as unrefined sea salt is used to prepare a traditional sauerkraut, unrefined sea salt is likewise used to prepare traditional sour pickles.   While many traditionally fermented … Continue reading Sour pickles

SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI)

SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI) 2 c. sugar 1 c. vegetable oil 3 eggs 1 tsp. vanilla extract 3 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 2 c. unpeeled squash shredded 1 c. chopped nuts Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.Stir in squash and nuts. Turn into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350°F for 1 hour and 20 minutes or until done. Wrap in … Continue reading SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI)

Scotch Eggs

Scotch Eggs Recipe By:P J K “Here is an old family recipe for this hearty egg and sausage dish. This dish is high in fat so it’s best if eaten only as a special treat” Ingredients 6 eggs 1 pound pork sausage, formed into 6 patties 4 eggs, beaten 2 cups seasoned bread crumbs 1 quart vegetable oil for frying Directions Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel. In a large deep skillet … Continue reading Scotch Eggs

Secret Stuffed Potatoes

Originally posted on Cooking Up The Pantry:
The secret to these is the hidden zucchini that even the fussiest of children will not find as long as they like pesto! I try to plan ahead for these and bake the potatoes the day before if I have the oven on. Makes 16. Ingredients 8 small potatoes, around 100g each, baked 300g zucchini plus two teaspoons salt 4 tablespoons pesto A little grated cheese Method Preheat the oven to 200 degrees and line a baking sheet with baking parchment. Grate the zucchini and sprinkle with the salt, mixing a little with… Continue reading Secret Stuffed Potatoes