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)

Chocolate White Chocolate Raspberry Brownie Bars

 Yield: one 9x13 pan
Kristen W 

10 TB butter
2 c. white chocolate chips (good quality)

3 large eggs
2/3 c. granulated sugar

2/3 c. all-purpose flour
1/4 tsp salt
½ tsp almond extract

3/4 c. raspberry jam

sliced almonds (or chopped...whatever you have!) Enough for topping

Preheat the oven to 325 degrees. Spray and flour a 9x13 pan and set aside.

Add the butter to a saucepan and heat until melted. Add the white chocolate chips. Stir once or twice to submerge the chips in the melted butter, but that's it. Don't keep stirring!

In the bowl of an electric stand mixer, whip the eggs on high speed until foamy. Add the sugar, and continue to mix for 1-2 minutes until the mixture has lightened in color.

Stir in the butter and white chocolate chip mixture, flour, salt, and almond extract. Mix until well-combined, scraping down the sides of the bowl as needed.

Spread the batter in the prepared pan. Bake for 18-20 minutes until just set throughout.

While the base layer bakes, make a brownie batter...use a homemade recipe or a box brownie mix. I use a box mix because it's easy. Set batter aside.

Place the raspberry jam in a ziploc bag and cut the corner. 

Immediately out of the oven, pipe the raspberry jam over the top of the cooked bar base. Try to pipe it evenly over the entire surface so you don't have to spread it.  

If you use a spatula, you can pull it out of the brownie batter with thin sheets hanging off of it. Gently lay those thin sheets over the raspberry jam layer, eventually covering the entire thing in a pretty thin layer of brownie batter. Sprinkle with sliced almonds (or sprinkle half of the pan with almonds!)

Bake for 30-35 minutes until the batter on top is set (a toothpick should come out clean or with a few moist crumbs). Pipe melted white chocolate in thin lines across the top (put chips in a ziploc, place the open ziploc upright in a microwave safe bowl, and microwave in 15 second increments) 

Cool completely before serving.

Tex Mex Tamale Casserole

Tex Mex Tamale Casserole

Yield: one 9x13 pan, about 8-12 servings

Adapted by Kristen from Mel's

• 1 TB olive oil
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 c frozen corn kernels
• 2 cloves garlic, finely minced

• ¼ cup all-purpose flour
• 2 TB chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander

• 2 ½ cups low-sodium chicken broth
• 2 (15-oz) cans beans, drained (I do one black, one pinto)
• 1 TB fresh lime juice

• 1 ½ lbs cooked ground turkey (or cooked chicken)

• 14 corn tortillas cut into fourths
• 1 c cheddar cheese, shredded
• 1 c Monterey jack cheese, shredded
• Chopped cilantro for garnishing

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
• In a large skillet over medium heat, add olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. 
• Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil, then stir in the beans, cooked meat, lime juice and season with salt and pepper.
• Place a thin layer of the mixture in the bottom of the 9x13. Then layer with 1/3 of the tortillas, 1/3 of the sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses (make sure the top layer of tortillas is fully covered with sauce, otherwise the bits showing will get hard).
• Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro and serve with sour cream and avocados.