Thursday, July 24, 2014

Sour Cream Old Fashioned Donuts


2 1/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
2 tablespoons softened butter
2 large egg yolks
3/4 cup sour cream
vegetable oil for frying


4 cups powdered sugar, sifted
1 tbsp corn syrup
1/2 teaspoon vanilla extract
1/2 cup hot water


In a bowl, mix the flour, baking powder, salt, and nutmeg.
In a separate bowl, cream together butter and sugar. Add the egg yolks and mix. Add dry ingredients and sour cream alternating and mixing between each addition. Cover with plastic wrap and chill (at least an hour).
On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or a large and small biscuit cutter two biscuit cutter.
Pour 2 inches of vegetable oil into a heavy bottomed pan. Using a deep-fry thermometer, heat the oil to 350 degrees. Fry the donuts about 2 minutes on each side. (Don't fry more than will fit in a single layer. Fry about 2 minutes on each side. Watch the oil so it doesn't get to hot and adjust it as needed. Lay the finished donuts out on paper towels.

Directions for glaze:

Whisk together all ingredients until mixed thoroughly. When the donuts have cooled enough to touch, dunk the donuts in the glaze and put on a cooling rack until the glaze is set.

Monday, June 16, 2014

Swedish Pancakes (Crepes)

This is a family favorite of ours and of my mother's family (who is from Sweden) and makes for a great breakfast or breakfast for dinner treat!

Large batch - makes approximately 20

6 eggs
2 1/2 cups milk
1 1/2 cups flour
2 Tbsp sugar
1 tsp salt

Directions: Beat eggs, sugar, and salt together. Blend in milk and flour alternating between the two until batter is smooth and not lumpy. The batter will be thin. Heat a round pan (preferably non-stick) with butter or margarine until the bottom is covered. Pour in batter in the center of pan and swirl pan with wrist until batter has covered the entire bottom portion of pan. (pour in amount of batter to desired pancake thickness). Let pancake brown on that side. It will start to peel from the edge as it gets ready to be turned over. Flip pancake and brown the other side. You may need to melt a pat of butter on the pan for each pancake so the batter will not stick. These pancakes will look like a crepe when done.

Inside toppings - Butter and sugar are the favorite toppings but additional ones work to your liking: Butter - sugar - lemon juice, nutella, strawberries, raspberries, peaches, whipped cream, any fruit jam, syrup, powdered sugar, or a any combination of the above!

 Small batch - makes approximately 10

3 eggs
1 1/2 cups milk
1 cup flour
1 Tbsp sugar
1/2 tsp salt

Directions: see above for large batch.

Monday, May 5, 2014

The Original Chocolate Chip Cookie Recipe by Guittard

So all of the chocolate chip cookie recipes on our blog are fantastic. I definitely have my go-to recipe. But tonight, I was ready for a different texture. I grabbed my package of semi-sweet Guittard chocolate chips and made this recipe off of the back. They were awesome. The chips were melty and the cookie was the perfect amount of crispy-on-the-outside-but-chewy-on-the-inside. We absolutely loved them. So I will now admit that my other chocolate chip cookie recipe is not the only true and living chocolate chip cookie!  :D Try these, ladies. They are fantastic.


2 1/2 cups unsifted all-purpose flour (I sifted just a bit)
1 tsp baking soda
1 tsp salt
1 cup butter, slightly softened
3/4 cup granulated sugar
3/4 cup brown sugar (i used dark brown sugar)
2 large eggs
1 tsp vanilla
2 cups semi-sweet chocolate chips


Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt. 
In a large bowl, cream butter, sugar and brown sugar until light & fluffly. 
Beat in eggs and vanilla until smooth. Gradually add dry ingredients until combined. Stir in chips and nuts (optional). 
Drop rounded teaspoonfulls onto cookie sheet. Bake 8-10 minutes or until golden brown. 

Mm mmmm. Good. 

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