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Viewing 1 - 9 out of 9 posts
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POSTED BY: KitchenWitchCooks on Jul 9, 2008
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Good morning!
And what would you like to serve with your morning coffee or tea?
So - what's on the menu????
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POSTED BY: KitchenWitchCooks on Jul 9, 2008
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Apple Crumb Coffee Cake
1 1/4 cups sugar -- divided
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon light corn syrup
2 cups apples -- peeled and chopped
1/4 cup currants
2 1/2 cups flour
3/4 cup margarine -- softened
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk
vegetable shortening spray
In 2 quart saucepan, combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg. Add corn syrup, apples and currants. Cook over medium heat, stirring frequently until mixture thickens. Remove from heat and cool slightly.
In a large mixing bowl, combine flour and remaining 3/4 cup sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Remove 1/2 cup and set aside for topping.
To remaining mixture, stir in salt, baking powder and baking soda. Mix egg and buttermilk together. Add dry ingredients to egg-buttermilk mixture, stirring only until combined.
Spray a 9 inch round cake pan with vegetable spray. Spread 2/3 of the batter over bottom of pan. Spread 2/3 of the apple mixture over batter. Dot with remaining batter and apple mixture, spreading evenly. Sprinkle with reserved crumb mixture. Bake at 350F for 45 minutes. Cool slightly before serving.
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POSTED BY: KitchenWitchCooks on Jul 9, 2008
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Krispy Kreme Klone
Doughnuts
2 packages yeast
1/4 cup water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
vegetable oil
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semisweet chocolate chips
1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs ,shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350 degrees.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. **Creamy Glaze**: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. **Chocolate Frosting**: Heat butter and chocolate over low heat until chocolate is melted.
23. Remove from heat.
24. Stir in powdered sugar and vanilla until smooth.
25. Stir in water 1 tablespoon at a time, until desired consistency.
24 doughnuts
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POSTED BY: KitchenWitchCooks on Jul 14, 2008
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AMARETTO CHERRY NUT BREAD
1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. soft margarine
1 C. granulated sugar
3 eggs
1/2 C. Amaretto
1 C. chopped walnuts
1 C. sour or Bing cherries, pitted, halved (can use canned cherries)
Sift dry ingredients. Cream sugar and margarine. Add eggs. Fold
in dry ingredients, Amaretto, nuts and cherries. Pour into greased
9 x 5-inch loaf pan and bake in 350ºF for 1 hour.
Amaretto Glaze:
6 T. granulated sugar
6 T. Amaretto
Mix both ingredients. Let stand until sugar dissolves. Poke holes
in warm bread, and pour glaze over the top.
Chocolate Chip Banana Bread
1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
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POSTED BY: Judles on Jul 14, 2008
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OK, now you have gone and done it. Krispy Kreme have all left our area and I would love to make a clone. How close to them is this???
J
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All about me
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POSTED BY: TerrieHope on Jul 15, 2008
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Got to try these, thanks KW.
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Food - the life and soul of a party
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POSTED BY: KitchenWitchCooks on Aug 12, 2008
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BUTTERMILK BREAKFAST SCONES WITH DRIED CRANBERRIES
These tender scones are made without eggs. Serve them warm with cranberry butter. Makes 16 scones
3 cups unbleached all-purpose flour
1/3 cup sugar
2 3/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup chilled margarine, cut into 6 to 8 pieces
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 cup buttermilk
Glaze:
1 tablespoon heavy cream
1/4 teaspoon ground cinnamon
2 tablespoons sugar
Preheat oven to 400 degrees. Lightly grease a baking sheet and set aside.
In a large bowl, stir the flour, sugar, baking powder, baking soda and salt. Add the margarine and beat with an electric mixer until well-blended. Add the dried cranberries and orange zest. Pour in the buttermilk and mix until blended.
Gather the dough into a ball and divide in half. On a lightly floured board, roll into two circles approximately 1/2- to 3/4-inch thick. Cut each circle into eight wedges.
To make the glaze: Combine the cream, cinnamon and sugar in a small bowl. Set aside.
Bake the scones on the prepared baking sheet for 12 to 15 minutes or until they are golden. Remove scones from oven and brush with glaze.
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POSTED BY: KitchenWitchCooks on Aug 12, 2008
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Chocolate Scones
2 C. all-purpose flour
1/2 C. granulated sugar
1/3 C. unsweetened Dutch process cocoa powder
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbs. cold butter
2/3 C. chopped walnuts
2/3 C. heavy cream
1 egg, beaten
Preheat oven to 375 degrees. In bowl combine flour, sugar, cocoa powder, baking powder, and salt. Cut in butter with a pastry blender or two knives, forming coarse crumbs. Stir in walnuts. Combine beaten egg with cream and add to dry ingredients. Mix to combine and form soft dough. Turn dough out onto a floured surface and knead softly, just until all flour is incorporated. Divide dough into two equal portions; flatten each portion into a circle about 3/4 inches thick. Slice each circle into 8 wedges. Place wedges onto a lightly greased cookie sheet. Bake the scones 15 to 20 minutes. A toothpick inserted in the center will emerge with a few moist crumbs still clinging to it. Do not over bake. Remove to a rack to cool slightly. Serve warm or cold.
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POSTED BY: KitchenWitchCooks on Aug 12, 2008
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Sweet Potato Bread
1 tablespoon of margarine
2 tablespoons of sugar
1 cup of mashed sweet potatoes
1 1/2 cups of all purpose flour
1 teaspoon of ground cinnamon
1 teaspoon of grated nutmeg
1 teaspoon of baking soda
2 teaspoons of vanilla extract
3 egg whites, lightly beaten
With an electric mixer, beat the margarine, sugar and sweet potatoes together until light and fluffy. Add the flour, cinnamon, nutmeg, baking soda, and vanilla. Stir in the egg whites and mix well. Preheat the oven to 350ºF. Pour the batter into an 8 x 4 inch nonstick loaf pan and let it set for 10 minutes in a warm place, about 85ºF. Bake about 60 to 70 minutes or until the top is brown and the center is firm. Remove from the pan and cool on a wire rack. Serves 10
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