Homemade DONUTS

HOMEMADE DONUTS

DOUGH INGREDIENTS:     

Small batch (15-20) Large batch (60-80)

1 c. warm milk 4 c.  warm milk (microwave 3 min)

2 t. yeast 8t. yeast (almost 3T)

¼ c. butter 1 c. butter (or veg spread)

¼+ c. sugar 1+ c. sugar

2 eggs 8 eggs

½ t. salt 2 t. salt

¼ t. nutmeg 1 t. Nutmeg

4 c. flour 16 c. flour

CINNAMON TOPPING INGREDIENTS:     

Small batch (12-15) Large batch (48-60)

2 T. cinnamon ½ c. cinnamon

½-¾ c. sugar 2-3 c. sugar

DIRECTIONS:

1. Mix all ingredients, except last half of flour (3 hrs before serving)

2. Knead in the last half of flour for 5 min.

3. Rise in bulk in a large, covered bowl for 1 to 1 ½ hrs.

4. Roll out at ¼- ½”thick on a floured surface. (we liked the thinner ones)

5. Cut into circles (with donut cutter) and place on greased cookie sheets.

6. Let rise 1+ more hour- cover with towels

7. Cook in a dutch oven with canola oil at 350* (halfway between low+med)

Flip as soon as dough gets very lightly browned (1 min or less)

8. Dip in cinnamon/sugar topping

(do large batch twice for Halloween….

We did the larger amount of sugar and had leftovers, so we can reduce it)

Mom's FUDGE

INGREDIENTS:

3 c. semi sweet chocolate chips (18oz)

1 can Sweetened Condensed Milk

1 t. vanilla

dash salt

nuts

DIRECTIONS:

1. Boil water in a pot. Place another pot on top of the boiling water pot.

2. Put the chocolate chips in the top pot and stir with a wooden spoon until melted.

3. Remove from heat and add vanilla, salt, and nuts

4. Spread on a 9x9 square pan, lined with parchment paper.

5. Cool in fridge 2+ hours (overnight) 

Poor Man Skor Bar

Ingredients:
2 sleeves saltines

1 stick of butter

1/2 c. sugar

2 c. chocolate chips

-optional toppings: slivered almonds, coconut flakes, etc

Directions:

1. Preheat oven to 350*

2. Cover baking sheet with saltines

3. Melt butter and sugar in a saucepan and evenly pour over saltines

4. Bake for 10 min

5. Sprinkle chocolate chips over and let sit for 5 min

6. Spread the softened chips over the crackers and sprinkle toppings

7. Refrigerate until cool

Gingerbread Houses- Rice Crispy or Gingerbread

SIZES:
Roof and Sides = 4''wide x 3"tall
Front + Back = 4" wide x 5" tall

RICE CRISPY GINGERBREAD HOUSES- 3 Cookie Sheets- 6 Houses
Ingredients:
2 large bags of marshmellows (16 oz each)  (or 3 bags of 10.5 oz)
1 c. butter (2 cubes)
21 c. rice crispies (about 1 box- 24 oz)
Directions:
1. Melt marshmellows and butter on medium heat in a large pot
2. Stir well for a few minutes on heat, then take off heat
3. Stir in marshmellows
4. Press onto 3 parchment-lined jelly roll pans
5. Place pattern down and cut pieces.
6. Can press together into a house or let pieces cool and use icing to glue the sides later

REGULAR GINGERBREAD HOUSES- 3 Cookie Sheets- 6 Houses
Ingredients:
5 1/2 c. sifted flour
1 t. salt
2 t. ginger
2 t. cinnamon
1/4 t. cloves
3 T. baking powder
2/3 c. brown sugar
1 c. oil
1 1/3 c. molasses
2 eggs
Directions:
1. Mix together and chill (freeze dough 15 min)
2. Roll out on back of 3 jelly roll pans
3. Bake at 300* for 20 min
4. Place pattern and cut while hot
5. Cook pieces 5-10 min longer if desired for stronger, harder walls
6. Glue together with frosting and decorate:
Frosting:
1 bag of icing (3 1/2 c.)
6-7T. water

Chocolate Dip

1/2c cocoa powder
1/2c sugar
1/4c water
2 1/2T. Milk
3 T. Shortening
1/4t. Salt
-melt in microwave for 30 sec.
-whisk until smooth
(Makes 1c)

Chex Candy & Muddy Buddies

Chex Candy Ingredients:
medium batch                        Large batch
9 1/3 c. Any Chex Cereal         14 c.
2/3 c. coconut flakes                   1 c.
1/2 c. slivered almonds              3/4 c.
1/2 c. butter                                3/4 c.
2/3 c. sugar                                 1 c.
2/3 c. light corn syrup                 1 c.

Directions::
1. Mix cereals, coconut, and almonds in a large bowl
2. In a saucepan, bring butter, sugar, and syrup to a boil for 2 min
3. Pour over cereal mixture and stir to coat
4. Cool on cookie sheet

Muddy Buddies Ingredients:
9 c. corn chex (or shreddedswheat)
1 c. semi sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 t. vanilla
1 1/2 c. powdered sugar

Directions:
1. Measure cereal in a large bowl
2. Microwave cchips, pbutter, and butter for 1 min
3. Stir, microwave for 30 sec more
4. Pour over cereal
5. Shake in a bag with powdered sugar

Whole Wheat Dessert Pizza

 DESSERT PIZZA TOPPINGS:
Serves 8:                       Serves 12:
2T. butter                       3 T. butter
2T.+2t. brown sugar      ¼ c. brown sugar
1 t. cinnamon                 ½ T. cinnamon
1/3 c. choc chips            ½ c. chocolate chips (add last minute of cooking)
             After-Drizzle Topping:
1/3 c. powdered sugar    ½ c. powdered sugar
2 t. milk                         1 T. milk
¼ t. vanilla                      ¼ t. vanilla
      

Directions:
Prepare dough according to regular pizza, just use dessert pizza toppings instead

Whole Wheat Pizza

Canola Oil Caramel Popcorn

(Serves 6 full servings, or 12 half servings)

Medium Batch Ingredients:

1/2 c. powdered milk

1/2 c. brown sugar

1 1/2 T. white flour

1/3 t. salt (scant 1/2t) if popcorn is unsalted

6 T. canola oil

1/4 c. hot water

3/4 c. unpopped popcorn (or 15 c. popped popcorn)

Smaller Batch Ingredients:

1/3 c. powdered milk

6 T. brown sugar

1 T. white flour

1/8 t. salt if popcorn is unsalted

1/4 c. canola oil

2T +2t. hot water

1/2 c. unpopped popcorn (or 10 c. popped popcorn)

Bigger Batch:

3/4c butter

1/2c brown sugar

*1 can sweet+cond milk

(1 can=1c powdered milk, 1/2c water,

3/4c sugar, 2t. vanilla)

1 1/2c unpopped popcorn

Directions:

1. Pop popcorn and place in a large bowl.

2. Stir dry ingredients in a bowl.

3. Whisk in wet ingredients

4. Stir over medium heat until it thickens and pulls together but is still spreadable

5. Pour over popped popcorn and stir well.

Sour Cream Muffins

Ingredients:
3 c. wheat flour
1 1/2 t. baking powder
3/4 t. baking soda
3/4 t. salt
3/4c. sugar
6 T. canola oil
6 T. applesauce
3 eggs
1 1/2 c. sour cream
1 1/2 t. vanilla

Directions:
1. Mix all ingredients
2. Grease 24 muffin tins & pour batter into each one
3. Bake at 375* for 13 min.
4. Dip tops in 4T. melted butter, then in 6T. sugar.

Strawberry Pretzel Jello

1st Layer Ingredients:
2 1/2 c. crushed pretzels
1/4 c. sugar (or 2T)
1/2 c. butter (or applesauce)
2nd Layer Ingredients:
1/2 c. sugar
8 oz. cream cheese, softened
1 c. cool whip (or sour cream + 2T sugar))
3rd Layer Ingredients:
2 c. boiling water
1 large strawberry or raspberry jello package (6 oz)
2 1/2 c. strawberries (fresh, sliced- 1 lb)

Directions:
1. Preheat oven to 350*

2. Microwave 2 c. water for 3 min and whisk into a bowl with jello.
3. Crush pretzels (I put them in a bag and smash with a rolling pin)
4. Place in a bowl and stir in sugar and butter
5. Press onto the bottom of a 9x13 pan and cook for 10 min. THEN COOL.
6. Beat cream cheese, sour cream, and sugar in a bowl.
7. Spread onto cooled pretzel crust... all the way to the edges. REFRIGERATE 30 min.
8. Stir the strawberries into the jello and CAREFULLY spread onto the cream cheese layer.
9. Cover with saran wrap and refrigerate 2-4 hours- until jello sets.

Large Whole Wheat Cinnamon Buns

(Makes 8 large cinnamon buns)
Dough Ingredients:
1 1/2 c. warm water
1 1/2 T. wheat gluten
5 T. powdered milk (1/3 c)
2 1/2 T. sugar
2 1/2 T. canola oil
1 c. wheat flour
1 T. saf instant yeast
1 1/2 t. salt
2 c. wheat flour

Dough Instructions:
(Start 2 hours prior to serving)
1. Beat ingredients up to the yeast and let sit or "sponge" for 5 minutes
2. Knead in remaining ingredients for 7 minutes.
3. Let sit or rise in bulk for 10 minutes. (loosely covered)
4. Roll out into a rectangle on a greased counter top.
5. Spread 1/4c. butter, 1/42 c. brown sugar, 1 T. cinnamon, 1/2 c. raisins, 3/4 c. nuts (opt)
6. Roll into a long bun, then cut into 8 even buns.
7. Grease a 9x13 pan and place 6 rolls in it. Put remaining 2 rolls in a greased bread pan.
8. Cover and let rise for 45 minutes.
9. Bake at 375* for 14 minutes, or until just brown on top.
10. Stir up topping, then drizzle: 1/2 c. powdered sugar +1 T. milk + 1/4 t. vanilla

(or cream cheese topping: 4oz cream cheese, 2T butter, 1 c. powdered sugar, 1/2t. vanilla)
*You can 3 times this recipe to make 24 rolls= four 9x13 pans, 6 in each
(Each roll is 1 1/2 servings of grain)

Honey Almonds

Serves 8-10)
Ingredients:
2 c. raw, whole almonds
2 T. oil
2 T. honey
2 T. water
1/4 c. sugar
1/2 t. salt

Directions:
1. Bake at 350 for 10 min
2. Heat water, honey, and oil in a pot on medium heat
3. Stir in toasted almonds and cook for 3 minutes
4. Stir in sugar and salt and cook for 5 more minutes
5. Spread on parchment paper and cool 10 min.
6. Break into pieces.
(3-4T is one serving)

*Sometimes I use this recipe to replace peanut m&m's with my popcorn on movie night!

Chocolate Syrup

2 T. Sugar
1 T. Cocoa
2 T. Hot water
1/8 t. Vanilla
Stir and heat in microwave for 20  seconds.

Baked Oats

Berry-Banana Baked Oats

Ingredients:

2 c. oats

1/3 c. brown sugar

1 t. baking powder

1 t. cinnamon

½ t. salt

2 c. milk

1 egg

3 T. butter or oil

1 T. vanilla

1 ripe banana, sliced

1 c. berries

½ c. nuts

½ c. chocolate chips

Directions:

1. Stir ingredients (except nuts & choc chips)

2. Pour into 9x13 pan and top with nuts & choc chips

3. Bake at 375* for 35-40 min. 

Apple-Raisin Baked Oats

Ingredients:

½ c. oil

½ c. honey

4 eggs

1 ½ c. milk

2 ½ c. oats

1 t. baking powder

½ t. salt

2 t. cinnamon

2 t. vanilla

2 c. chopped apples

½ c. craisins

1 c. raisins

1 c. chopped nuts

Directions:

1. Beat oil, honey, and eggs

2. Stir in remaining ingredients (top with nuts)

3. Pour onto a 9x13 pan

4. Bake at 350 for 30-40 min

Pumpkin Banana Baked Oats

Ingredients:

6 bananas

2 c. pumpkin

2 eggs

2 c. milk

2 t. vanilla

2 c. oats

½ c. brown sugar

1 t. baking powder

1 ½ t. cinnamon

½ t. nutmeg

1 T. pumpkin pie spice

1/8 t. salt

½ c. nuts (on top)

Directions:

1. Beat wet ingredients then stir in dry ingredients

2. Pour into a 9x13 pan and bake at 375* for 35-40 min

Honey Peanut Butter Popcorn

POPCORN DIRECTIONS (Serves 8):

1. Pop ½ c. of popcorn in bottom of machine.

2. Cover with a lid

3. Tilt when popcorn is popping so it lands in a large bowl.

4. Repeat 1 time (so you pop 1 cup total)

5. Evenly stir flavoring onto popcorn

Honey-Peanut Butter Popcorn INGREDIENTS:

½ c. sugar (optional)

½ c. honey 

½ c. peanut butter

½ t. vanilla

1 c. un-popped popcorn

DIRECTIONS:

1. Microwave or warm sugar, honey, peanut butter in a bowl/pot.

2. Take off heat and stir in vanilla.

3. Pop popcorn and stir mixture over it.

Granola

A very delicious and healthy granola recipe that has no oil is on food network:
low calorie granola

LOW CALORIE GRANOLA: (food network)

Ingredients: (Serves 16)

8 c. oats

2 t. cinnamon (optional)

2 c. nuts

1 t. salt (only us 3/4 t. salt if you don't add any nuts)

1 1/2 c. brown sugar

1/2 c. water

4 t. pure vanilla

Directions:

1. Stir oats, cinnamon, nuts, and salt in a large bowl

2. Microwave brown sugar & water for a couple of minutes

3. Stir in vanilla, then add wet ingredients into the dry ingredients.

4. Bake on 2 cookie sheets, lined with parchment paper, at 275* for 45 min.

(Rotate oven racks half way through baking time)

5. Cool completely, then store in an airtight container.

(1 serving= 1c -2T. cooked granola)

TRADITIONAL GRANOLA
DRY INGREDIENTS:

Double        Single                                                         

12 c            6 c. oats                                                     

1 t.              ½ t. salt                                                    

1 c.              ½ c. dry milk                                              

1 1/3 c.        2/3 c. coconut                                             

1 c.              ½ c. sunflower seeds                                   

1c.               ½ c. chopped nuts                                      

½ c.             ¼ c. wheat flour                                            

1 T              ½ T. cinnamon (or 1 t. if you like less)

1 1/3 c         2/3 c. raisins (after cooked)

WET INGREDIENTS:

2/3 c            1/3 c. canola oil (or melted butter)

1 1/3 c         2/3 c. honey

2 t.              1 t. vanilla      

DIRECTIONS:

1. Preheat oven to 375*

2. Stir dry ingredients in a very large bowl.
(can chop nuts in blender for a few seconds if needed)

3. Place wet ingredients in a small bowl.

4. Heat wet ingredients in the microwave for 1 minute, then whisk well. 

5. Stir wet ingredients into dry ingredients and distribute it evenly.

6. Put into 2 brownie pans and bake for 15 minutes, stirring after 7 minutes.

Or 2 cookie sheets for double batch (DO NOT OVERCOOK)

7. Take out of the oven and sprinkle 1/3 c. raisins in each pan.
(2/3 c. for each cookie sheet)

8. Serve with yogurt or milk (1/2 c. granola + 1/3 c. yogurt per serving)

(I flavor a quart of plain yogurt with 3 T. sugar and 1 t. vanilla first)
*The single batch makes 12 c. granola, serving 12 people twice (with 1/2c. serving each)
*The double batch makes 24 c. granola, serving 12 people 4 times or 8 people 6 times
(In our house, everyone eats a 1 1/2 servings,
which is 3/4c. granola + 1/2c. greek yogurt (or 1 c. milk),
 so the double batch serves 8 of us 4 times))

SIMPLE GRANOLA 

Ingredients:

Small Batch                  Large Batch

7 ¾ c. oats                   11 c. oats

¾ t. salt                        1 t. salt

¾ c. wheat flour            1 c. wheat flour

2 t. cinnamon                1 T. cinnamon

½ c. canola oil              2/3 c. canola oil

1 c. honey                    1 1/3 c. honey

1 ½ t. vanilla                 2 t. vanilla

Directions:

1. Pre-heat the oven to 375*

2. Stir dry ingredients in a very large bowl.

3. Melt wet ingredients in a microwave measuring bowl or on the stove.

4. Stir into dry ingredients.

5. Pour smaller batch onto 2 brownie pans, or larger batch onto 2 cookie sheets.

6. Bake for 15 minutes, switching pans halfway if using cookie sheets.

7. Slice bananas and place in bowls (½ banana per person)  

8. Flavor 6 c. plain yogurt with 6 T. sugar and ¾ t. vanilla

(or 4 c. plain yogurt + ¼ c. sugar + ½ t. vanilla for a family of 6)

9. Pour 2/3 c. flavored yogurt on top of the bananas in each bowl.

10. Sprinkle 2/3 c. cooked granola on top of the yogurt in each bowl.

*The small batch makes about 12 cups total, which serves 8 people twice with 2/3 c. per serving.

*The large batch makes about 16 cups total, which serves 6 people four times with 2/3 c. per serving.

Large Batch Simple Granola
18c rolled oats
5c white wheat flour
2c powdered mik
3T. Cinnamon
4t. Salt
2 1/2c brown sugar
2c canola oil
2c water
 250* 45 min 4 cookie sheets
 Crunch, stir it up, rotate racks
 30-45 min again... Really brown
 Totally cool down