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

Focaccia Bread

 

The Best, Easiest Focaccia Bread Recipe

• Author: Alexandra Stafford
 

• Yield: one 9x13 loaf

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours (or for as long as 3 days) in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours.

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Ingredients

• 4 cups (512 g) all-purpose flour or bread flour
• 2 tsp (10 to 15 grams) kosher salt
• 2 tsp (8 g) instant yeast
• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
• butter for greasing
• 4 TB olive oil, divided
• flaky sea salt
• 1 to 2 tsp whole rosemary leaves, optional 
• Other optional add ins (mix into flour mixture before adding water) garlic, roasted garlic, sun dried tomatoes, etc
• Optional toppings added just before baking, but coat with oil so they don't burn: thin sliced zucchini or potato, chives, red pepper, feta, or use spices and herbs to decorate 

Instructions

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast (if using active dry yeast, add to the lukewarm water instead). Add the water and mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes if you need to skip the overnight rise for time purposes.) 
2. Line two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
3. Pour a TB of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. If using two pie plates, use the forks to split the dough into two equal pieces. Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
4. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
5. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving
6. To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Always reheat it on subsequent days to revive its crust: 350ºF for 15 minutes. 

• Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
• If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. 

Peach Freezing

Peach Freezing

*Wash peaches

-mark an X on the bottom of the peach, slicing through just the skin

Blanch the peaches

    -Boil a pot of water. Place whole peach in for 30-60 seconds

Transfer peach directly into an ice water bath for 60 seconds.

Using the X on the bottom of the peach, peel the peel off.

Slice in halves or quarters and discard pit.

Place peach sections in a bowl and toss with lemon juice.

Place peaches in gallon freezer bags, sprinkling a little bit of sugar in between each layer of peaches. Remove whatever air you can and seal bags.

Let sit for 10 mins, to pull the juices out of the peach to coat it and keep it from turning brown.

Freeze flat!

Peach Canning

 Kathy W

Yield: 7 quart jars

About 15 lbs of ripe peaches

12 cups water

3 cups sugar

Lemon juice

7 glass quart jars

7 un-dented jar rings

7 new, unused jar sealing lids

Place peaches in a water bath to help get fuzz off.

Rub fuzz off, and peel.

Slice the peeled peaches in half or quarters, discard pit. Place peach sections in a large bowl with about 2 TB lemon juice in it.

In a large pot, mix the water and sugar (4:1 ratio) and bring to a full boil.

Place the 7 lids in a small pan of boiling water to heat up.

Fill the bottles with the sliced peaches.

    (Heat the water bath pot to a medium heat, not too hot yet)

Fill each peach bottle with syrup, up to the bottom of the neck.

Using a table knife, down each inner side of the jar, to release bubbles.

Wipe the tops of the jar rims so they are clean.

Place hot lids, followed by rings on, hand tightened.

Place in the water bath pot and lower into water.

Turn up the heat until full boil, and start time according to altitude

    -35 mins in green zone for above 6000 feet.

Reduce heat slightly to reduce risk of jar cracking.

After 35 mins, turn off heat, remove lid, and allow to cool for 5 mins.

Remove jars from pot, place on towel on counter, and allow to cool completely before moving (overnight)

Apple Peach Topping

Apple Peach Topping 

Kristen W

yields about 10-12 half pint jars

Enough sliced apples to fill a 6 quart crock pot almost to the lid (8-9 lbs or so)

     *using different kinds of apples will produce a richer taste, any combination

Peaches - about 2 lbs (peeled and sliced off the pit)

1 1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

1/4 tsp ground cloves

2 TB brown sugar

2-3 TB vanilla

Peel, core and slice apples. Place apples and peaches in the crock pot. Sprinkle the seasonings over top. Cover and cook on low and cook for 8-12 hours (overnight!) Once cooked, use an immersion blender to puree the apples and peaches. Sterilize half pint glass jars by setting them in boiling water for a few mins (and new canning lids by setting them in a separate pan of boiling water for 5 mins or so.) Remove a jar from the water, fill it with apple butter, wipe the rim clean, then place a hot lid on, put on a jar ring, then place the sealed jar upside down on a towel on the counter. Do for all remaining jars. Leave it sitting for hours, untouched and don't bump, until completely cold. Jars will seal themselves from the heat. 

*Use like jam, or over cream cheese on toast or any griddle/baked breakfast food, over ice cream, etc.

Spicy Pretzels

 Spicy Pretzels

Lauren

1 bag of Pretzels (1 lb.)

1/2 c. oil

2 TB ranch

1/4 tsp garlic salt

¼ - ½ tsp cayenne pepper

½ tsp lemon pepper

 

Heat oven to 250. 

Mix oil and seasonings in small bowl with whisk or a blender. 

Pour pretzels into metal bowl and pour mixture over top.  

Stir to coat all pretzels as evenly as possible. 

Bake (in the metal bowl) in oven for 20 minutes, removing halfway through to stir (bringing wet mixture from bottom of bowl to cover pretzels).

After they cool, store in big ziploc or covered container. 

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