Lemon Poppy seed Donuts

 Glazed Lemon Poppy Seed Donuts

• Author: Sallysbakingaddiction.com

 
• Yield: 12 mini donuts

Ingredients

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 TB poppy seeds
• 1/2 tsp salt
• 2 TB (28g) unsalted butter, melted and slightly cool
• 1 large egg, at room temperature
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60ml) milk (any works)
• 1/4 cup (60g) sour cream
• 1 tsp pure vanilla extract
• 1 TB (15ml) lemon juice
• 1 TB lemon zest

Lemon Glaze

• 2 TB (28g) unsalted butter, melted
• 1 cup (120g) confectioners’ sugar
• 1-2 TB (15-30ml) milk
• 1 TB (15ml) lemon juice
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
2. Make the donuts: Whisk the flour, baking powder, baking soda, poppy seeds, and salt together in a medium bowl. Set aside. Whisk the melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice, and zest until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
3. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup

Fruit Crisp Topping

 Fruit Crisp Topping

yield: 9x13 fruit crisp

Mix fruit, such as apples, frozen berry mix, sliced peaches, etc. with 1-2 tsp cinnamon and 2-3 TB sugar. Place in a 9x13.

Topping:  

2 c. old fashioned oats

2 c. brown sugar

1 c. flour

1 tsp cinnamon

1 c. melted butter

Mix topping ingredients and sprinkle over fruit in baking dish. Bake 30-45 mins at 375

Cheesecake Ice Cream

 Cheesecake Ice Cream

yield: about 5 cups

12 oz. cream cheese, room temp, cut into 2 inch pieces

1 c. sugar

1/2 tsp salt

1/4 c. mascarpone, room temp

1 c. whole milk, room temp

2 tsp vanilla

1/4 c. sour cream, room temp

(Make sure to freeze the bowl ahead of time!)

Put the cream cheese into the bowl of a stand mixer. Fit with the mixing paddle and mix on medium until very smooth. With the mixer running, gradually add sugar and salt. Mix until all blended. Add mascarpone and mix until well combined. Slowly add milk and vanilla, mix until smooth. Fold in sour cream. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix in ideas:

Strawberries or raspberries

graham cracker bits (only if eating fresh)

Fresh Strawberry Ice Cream

 Fresh Strawberry Ice Cream

yield: about 5 cups

1 1/2 c. fresh strawberries, hulled (frozen strawberries may be substituted if needed)

3/4 c. whole milk

2/3 c. sugar

pinch of salt

1 1/2 c. heavy cream

1 1/2 tsp vanilla

(Freeze the ice cream maker bowl ahead of time!)

Put strawberries in food processor and pulse until chopped as desired (or use immersion blender)

In a medium bowl, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in strawberries, including juices. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix in ideas: 

bananas

Oreos

brownie bits

Peanut Butter Ice Cream (Brownie/Oreo)

 Peanut Butter Ice Cream (Brownie/Oreo)

Yield: about 6 cups

1 c. good quality peanut butter (not natural)

2/3 c. sugar

1 c. whole milk

2 c. heavy cream

1 tsp vanilla

1 c. mix ins: brownie bits, crushed Oreos, or chopped peanut butter cups

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the peanut butter and sugar until smooth. Add the milk and whisk or mix on low speed until the sugar is dissolved, about 1-2 minutes.  Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in mint extract, followed by brownie chunks or cookie bits before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Chocolate Classic Ice Cream

 Chocolate Classic Ice Cream

yield: about 5 cups

3/4 c. cocoa powder, sifted

1/2 c. sugar

1/3 c. packed dark brown sugar

pinch of salt

1 c. whole milk

2 c. heavy cream

1/2 TB vanilla

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the cocoa, sugar, and salt. Add the milk and whisk until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix-In ideas:

brownie bits

chilled peanut butter chunks

fruit (strawberries, bananas, raspberries, etc)

chopped candies (milky way, snickers, etc)

sprinkles

jam

caramel

bits of cookies

oreo chunks

mint extract

get creative!

Vanilla Classic Ice Cream

 Classic Vanilla Ice Cream

yield: about 5 cups

 1 c. whole milk

3/4 c. sugar

pinch of salt

2 c. heavy cream

1 TB vanilla extract

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix-In ideas:

brownie bits

fruit (strawberries, bananas, raspberries, etc)

chopped candies

sprinkles

jam

caramel

bits of cookies

oreo chunks

mint extract

get creative!

Popcorn Caramel Scramble

yield: enough

From: Mimi

6 c. popped popcorn

2 c. rice chex

2 c. cheerios

1/2 c. butter

1 c. brown sugar

1/4 c. corn syrup

1/2 tsp. baking soda

1 tsp vanilla

Combine popcorn and cereals in a brown bag. In a pot, mix butter and sugars and boil slowly for 5 mins. Quickly add baking soda and vanilla. Stir. Pour over popcorn mixture, close bag and shake. Microwave bag for 1 min then shake again. Microwave again for 45 sec and shake to coat. Pour into a bowl to cool.

Pear Butter

yield: about 6-8 half pint jars

• 6-7 pounds pears, peeled, sliced and cored
• ▢1/3 cup brown sugar
• ▢1 TB ground cinnamon
• ▢1 tsp ground ginger
• ▢1/2 tsp ground nutmeg
• 1 tsp orange zest
• 1/3 c. orange juice

• 
  
• Place all ingredients in the bottom of a slow cooker and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
• Use an immersion blender or transfer the pear mixture to a blender and puree until smooth.
• To store in the fridge: 3 weeks

• -transfer to a container and let cool, refrigerate.

  To store on the shelf: months

• -Boil jar lids so they are hot. Transfer hot pear butter to clean jars, top with a hot lid, put on the band, and place upside down on a towel undisturbed for 24 hours. Lid should pop inward and be sealed. 

   

Peach Cobbler

Peach Cobbler

Grandma Rasmussen

Yield: 9x13 (see recipe amounts at bottom for 8x8 dish)

PEACH LAYER:

6-7 c. peeled and sliced peaches (about 8-10 peaches)

1/2 c. brown sugar

2 TB flour

2 TB lemon juice

2 TB butter

COBBLER TOPPING:

2 c. flour

2/3 c. sugar

3 tsp baking powder

1/2 tsp salt

1 c. milk

1/2 c. butter, melted

TOP SPRINKLE:

Sprinkle Topping:

2 TB sugar

1/8 tsp. nutmeg

INSTRUCTIONS 

Preheat oven to 325 degrees, and lightly grease a 9x13 glass pan. 

Combine the peaches, brown sugar, and flour and mix. Add the water and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with pieces of the 2 TB of butter.

Combine the flour, sugar, baking powder, and salt for the topping.

Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don’t overmix; it’s ok if it’s a little lumpy.

Dollop the topping by spoonfuls over the peaches, making sure to not make it too thick.

Mix the top sprinkle ingredients and sprinkle over the top.

BAKE METHOD 1: Bake for 40-50 minutes until the topping is set and baked through and the filling is bubbly. 

BAKE METHOD 2: Bake for 30 mins. at 325. Then up the temp to 350 and continue cooking 15 +/- mins until done (this makes the top a little crispier)

Let rest for a few minutes before serving warm with vanilla ice cream.

INGREDIENT AMOUNTS FOR 8x8:

Peach Layer:

3 – 4 c. peeled and sliced peaches (4-6 peaches)

⅓ c.  brown sugar

1 TB flour

1/4 c. water 

1 TB lemon juice

1 TB salted butter

Cobbler Topping:

1 c. flour

⅓ c. sugar

1 ½ tsp baking powder

¼ tsp salt

½ c. milk

¼ c. butter, melted

Sprinkle Topping:

2 TB sugar

1/8 tsp. nutmeg

Donut Glaze: Maple

Maple Glaze:

Yield: enough for 48 minis

3 TB butter

1/3 c. maple syrup

1/2 tsp. vanilla

1 - 1 1/2 c powdered sugar (more if needed)

pinch of salt

Melt butter in saucepan over medium heat. Whisk in maple until smooth. Remove from heat and whisk in vanilla, powdered sugar and salt until smooth. Dip donuts in it and lick your fingers!

Donut Glaze: Classic

Donut Glaze: Classic

Yield: enough for 24 minis

1/2 c. powdered sugar

2 tsp. milk

Mix together well in a bowl and use immediately.

Dip the top of a donut, then turn and place glaze side up on a cooling rack so the glaze can drip down if needed. Let the glaze set 15 mins. Or eat right away, of course!

Any Flavor Drink Syrup Donuts

Any Flavor Drink Syrup Donuts

yield: 24 minis

1 c. flour

1/2 c. sugar

1 TB  baking powder

1 egg

1/3 c. milk

1/2 tsp vanilla

3 TB liquid drink flavoring syrup (the hot chocolate/italian ice flavoring stuff)

4 TB oil

Preheat donut maker.

Mix all dry ingredients together (flour, sugar, baking powder)

Add egg, milk and vanilla. Beat well (1 min with electric mixer)

Add oil and beat 1 additional minute.

If your donut maker is ready, use a zip loc bag with the tip cut off to pipe the batter into the mold. Cook about 3 min. until done.

While still hot, you can dip in powdered sugar or cinnamon sugar. Add a glaze or eat plain!

Donuts: Chocolate

 Chocolate Donuts - Classic

Yield: 24 minis

1 c. flour

1/2 tsp cornstarch

1/3 c. sugar

3 TB cocoa powder

1 tsp. baking powder

3/8 tsp. salt

1/4 c. sour cream

1 large egg

1/4 tsp vanilla

1/2 c. milk

Preheat donut maker

Whisk together dry ingredients: flour, sugar, cocoa powder, baking powder, salt

In another bowl, combine sour cream, egg, vanilla, and milk. Whisk well.

Pour the wet ingredients in with the dry and mix until well combined.

Put the batter into a zip loc bag and snip the corner. Pipe the batter into the donut maker and cook for 3 min until done.

Glaze if you want to!

Donut glaze:

1/2 c. powdered sugar

2 tsp. milk

Donuts: Basic Mini Donut

 Basic Mini Donut

yield: 24 minis

1 c. flour

1/2 c. sugar

1 TB  baking powder

1 egg

1/2 c. milk

1/2 tsp vanilla

4 TB oil

Preheat donut maker.

Mix all dry ingredients together (flour, sugar, baking powder)

Add egg, milk and vanilla. Beat well (1 min with electric mixer)

Add oil and beat 1 additional minute.

If your donut maker is ready, use a zip loc bag with the tip cut off to pipe the batter into the mold. Cook about 3 min. until done.

While still hot, you can dip in powdered sugar or cinnamon sugar. Add a glaze or eat plain!

Donuts: French Toast Maple

 French Toast Mini Donuts (donut maker)

Yield: 30 mini donuts

1 c. whole wheat flour

3 tsp baking powder

1 tsp/. cinnamon

2 TB sugar

pinch salt

1 large egg beaten

1/2 c. milk

1/4 c. pure maple syrup (the real stuff works best! not pancake syrup)

1/2 tsp. vanilla

1/4 c. butter, melted

Whisk together: flour, baking powder, cinnamon, sugar, salt

Make a small well in the middle.

Add: beaten egg, milk, maple syrup, vanilla, and melted butter. 

Whisk until just combined.

Add the batter to a zip loc bag, snip the corner, and go at it with the donut maker! (we spray the donut maker to start, and keep an eye on it if they start sticking)

Eat plain, sprinkle with powdered sugar, or make a maple glaze:

Maple Glaze:

3 TB butter

1/3 c. maple syrup

1/2 tsp. vanilla

1 - 1 1/2 c powdered sugar (more if needed)

pinch of salt

Melt butter in saucepan over medium heat. Whisk in maple until smooth. Remove from heat and whisk in vanilla, powdered sugar and salt until smooth. Dip donuts in it and lick your fingers!

Ice Cream: Peach

 Homemade Peach Ice Cream

yield: one batch, one freezer bowl (about 7-8 servings)

2 1/2 c. peaches, peeled 

1/2 c. white sugar

3/4 c. sugar

2 c. heavy cream

1 c. whole milk

1 tsp vanilla

Sprinkle 1/2 c sugar over peaches and let sit for 15 mins to release juices.

Then hand mash peaches in a bowl. Add remaining ingredients.

Add mixture to the freezer bowl of the ice cream maker and turn it on. Let it run until it has thickened up! Usually 35 +/- mins. Transfer to a container and put in the freezer if you want it to firm up more.

(you can also use 3 c. half and half instead of whole milk and cream)

Apple pie spice (or any fall spiced stuff)

Apple Pie Spice

Kristen W

Makes about 2 TB

4 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground cardamom

1/2 tsp allspice

1/8 tsp ground cloves

Snickerbrookie Bars

SNICKERBROOKIE BARS

Adapted from Mel

Yields: 9x13

 

SNICKERDOODLE BATTER:

•  1/2 cup butter, softened (1 stick)
•  3/4 cup (5.5 ounces) granulated sugar
•  1/4 cup (1.75 ounces) lightly packed brown sugar
•  2 large eggs
•  1 tsp. vanilla extract
•  1 1/3 c. (6.5 ounces) all-purpose flour
•  1 tsp ground cinnamon
•  1/2 tsp salt
•  1/2 tsp baking powder
• 1/8 tsp cream of tartar

BROWNIE BATTER:

     1 box mix of brownies, batter prepared as directed on back of box (not cooked)

CINNNAMON + SUGAR:

•  2 tablespoons granulated sugar
•  1/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 325. Spray a 9x13 pan and set aside.
2. Prepare the brownie batter as directed on the box and set aside.
3. To prepare the the snickerdoodle batter, cream the butter and both sugars. Add the eggs and vanilla and mix until well-combined.
4. Add the flour, cinnamon, salt and baking powder and mix until evenly combined and no dry streaks remain.
5. Scoop heaping spoonfuls (about 2-3 tablespoons in size) of brownie batter onto the bottom of the prepared baking dish, leaving space in between. Use about half or 2/3 of the brownie batter; set the remaining batter aside.
6. Scoop spoonfuls of the snickerdoodle cookie batter in between the brownie batter. Use all of the snickerdoodle dough.
7. Spoon the rest of the brownie batter over the top in small streaks or spoonfuls.
8. Even out the top just a little if needed.
9. Combine the sugar and cinnamon for the topping and sprinkle it evenly on top of the bars.
10. Bake for 30-35 minutes until the bars are puffed. A toothpick inserted in the center may come out with moist crumbs but shouldn't have gooey batter. Add time as needed.
11. Let cool completely on a wire rack. Refrigerate for an hour or so to completely chill if possible (this will make cutting the bars a lot easier). Cut into squares and serve chilled or at room temperature. Bars freeze well.

Coconut Crack (Kennedy)

Coconut Crack
Kennedy

Mix Together:

5 1/2 c. Rice Chex
5 1/2 c. Corn Chex
2 1/2 c. Golden Grahams
1 1/2 c. shredded coconut
1 1/2 c. shredded almonds

Cook on Medium:
1 c. sugar
1 c. corn syrup
1 c. butter
* Cook on medium and boil for 2 mins

Remove from stove and add 1 tsp. vanilla

Pour over mixture and mix together. Leave in bowl for 1 hour and stir it periodically for it to cool off. Then after a few hours cover it so it doesn't dry out.