Packed with cinnamon and juicy apple chunks, these fritters are a perfectly scrumptious snack for anytime! Kids love them! (And adults too!)
2 C chopped apples (about 2 large apples)
2 C flour
1/2 C sugar
1 1/2 tsp salt
1 Tb baking powder
2 tsp cinnamon
2/3 C milk
1/2 tsp vanilla
3 C powdered sugar
2 Tb butter, melted
5 Tb milk
1 tsp vanilla
Peel, core and chop two large apples. You will need 2 cups total.
In a large mixing bowl, add 2 C flour, 1/2 C sugar, 1 1/2 tsp salt, 1 Tb baking powder and 2 tsp cinnamon.
Toss them together with a fork to combine.
Pour 2/3 C milk into another medium bowl.
Add 2 eggs and 1/2 tsp vanilla and whisk it all together with a fork.
Add the wet ingredients to the dry and mix just until combined.
Fold in the apples. Be careful not to over mix.
Pour about 4 cups of canola or vegetable oil into a deep skillet. You want about 1 1/2 inches of oil to cover the bottom of the pan.
Heat it up over medium high heat (closer to high, than to medium).
You want to be sure the oil is hot enough for frying before you place the batter into it. You can test it by placing a tiny spoonful of batter into the oil. If the oil bubbles and the dough "floats" the oil is ready.
Carefully set spoonfuls (about 1/3 C each) of batter into the hot oil.
Spread the center of each piece out as much as you can (with your spoon) so they aren't too ball like.
Allow them to brown on the bottom and then turn them over to cook on the other side. Should only take about 2-3 minutes per side.
Set the cooked fritters on a large cookie sheet covered with paper towels to cool.
To make the glaze, place 3 C powdered sugar, 2 Tb melted butter, 1 tsp vanilla, 5 Tb milk and a dash of salt into a medium sized mixing bowl.
Whisk it together to combine. Add a bit more milk if it gets too thick.
Place a wire rack on top of a large cookie sheet.
Set the fritters on the rack and drizzle the glaze over the tops. Wait for the glaze to set (should only take 2-3 minutes). Then turn the fritters over and glaze the other side.
This is a delicious treat, best served slightly warm!
2 cups all-purpose flour
1 and ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
6 oz. fresh or frozen blueberries
¾ cup buttermilk (or regular milk + 1/2 tsp vinegar, stir and let sit 5 minutes)
1 tsp vanilla extract
¼ cup vegetable or canola oil
1 large egg, slightly beaten
1 cup granulated sugar
Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Add blueberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
Pour batter into prepared pan.
Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool most of the way in the pan.
Slice and serve.
These yummy muffins are perfect for breakfast, dessert, or just as a tasty snack! My son loves them!
4 very ripe bananas, well mashed
2 eggs plus 1 egg white, lightly beaten
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cups brown sugar
1 teaspoon salt
1 teaspoon baking soda
3/4 cup chocolate chips, 1/4 cup reserved for sprinkling on top
Preheat oven to 350° and grease a large muffin pan.
Mix mashed bananas with eggs and vanilla, and then stir in flour, brown sugar, salt and baking soda until just combined.
Gently stir in chocolate chips.
Pour batter in prepared muffin cups, and sprinkle chocolate chips over batter.
Bake for 20 minutes , or until toothpick comes out clean.
Set on cooling racks for 5 – 10 minutes, then remove from pans to finish cooling.
This delectable recipe is one of my son's favorites! He'll devour 2 or 3 before he's satisfied!
1 (1/4 ounce) package active dry yeast
¼ cup warm water
1 cup warm milk
¼ cup shortening
¼ cup sugar
1 tsp salt
1 egg, lightly beaten
3-1/2 to 3-3/4 cups all-purpose flour
1 cup sugar
½ cup butter, softened
2 Tbsp grated orange peel
1 cup powdered sugar
5-6 tsp butter, softened
2 Tbsp Orange Juice
4 to 5 tsp milk
Dissolve dry yeast and warm water in a large bowl.
Add milk, shortening, sugar, salt, egg and 3 cups of flour.
Beat until smooth.
Stir in remaining flour, enough to form a soft dough.
On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic.
Place in a greased bowl, turning to grease all sides.
Cover dough and let rise in a warm place until doubled in size. Should take about 1 hour.
Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
Punch dough down and roll into long rectangle.
Spread your filling and roll up, starting with a long end.
Cut into even pieces, about 12-14.
Place cut side down onto a greased 10x15 inch baking pan.
Cover and let rise until doubled in size, about 45 minutes.
Bake for 20-25 minutes at 375°.
Always check during baking. Rolls should be light golden brown.
Combine the powdered sugar, butter, and juice in a small bowl.
Add enough milk to achieve desired consistency; spread on warm rolls.
This yummy recipe is incredibly delicious and easy! Using store-bought crescent rolls, you can have this recipe ready in just 30 minutes!
2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
2 Tbsp granulated sugar, divided
1 tsp lemon juice
¾ tsp vanilla
1 tsp sour cream
jam or preserves in any flavor you desire
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter
Preheat the oven to 350.
Unroll the crescent rolls and separate into rectangles of dough using two triangle.
Pinch closed the diagonal cut to form one solid sheet of dough.
Sprinkle lightly with sugar.
Slice crescent roll dough into 1 inch x 8 inch slices.
Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
Spiral the rope around itself to form a loose circle/spiral.
Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
Add a tablespoon of filling to each roll.
Spread a little bit of the preserves of your choice on top, as thick as you'd like.
Lightly brush dough with melted butter.
Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
In a small bowl, stir together confectioners' sugar, milk and butter for icing.
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
*I was not paid for this review! I received this product free of charge for my honest opinion!
I'm super picky when it comes to hot sauce. I used to not even like it and wouldn't even think about putting some on a taco. However, my husband loves hot sauce and over the past few years has gotten me to start using it. Now, I'm currently six months pregnant, and for some reason I've just been craving hot sauce on everything! There's no way I can have a breakfast taco without halfway drowning it in some hot sauce. I don't like the chunky salsa types, only the actual hot sauce types. I'm not huge on a lot of heat, but some heat is ok.
First off, I gotta say I absolutely love their label design! It reminds me of Flash Tattoo Art! And the name is absolutely appealing as well! Mr. Biscuits Burning Love hot sauce is almost a little too much heat for me, but my husband loves it! It comes in a nice 5 oz bottle which is pretty much the standard size. The key ingredients are fresh habañero, jalapeño, fresno and Thai chili, garlic, onion, organic citrus fruits and organic fireweed honey. It is all natural, gluten free, fresh, and has no added fillers. It has high heat with low vinegar. Like I said, it was a little too hot for me, barely, but the flavors were great! The flavors are well blended, you immediately taste the peppers with a follow up of the citrus and honey. Even though it has honey, it definitely wasn't sweet though! It was very low in vinegar, which I really like since I don't like twangy stuff too much. My mouth was pleasantly burning for about 30 minutes after eating a taco with this! It wasn't overpoweringly hot, just a little too much for me. My husband absolutely loved it though and slathered on some seconds!
If you'd like to try a new, well-balanced hot sauce, you can get some here:
A rich ribbon of streusel fills the centers and decorates the tops of the delectable muffins!
3 Tbsp all-purpose flour
3 Tbsp brown sugar
1/4 tsp cinnamon
2 tsp butter or margarine
3 Tbsp chopped walnuts or pecans
In small bowl combine the flour, brown sugar and cinnamon.
Cut in the butter until mixture resembles coarse crumbs.
Stir in nuts and set aside.
1-1/2 cups all purpose flour
1/2 cup sugar
1-1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger(optional)
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine
1 beaten egg
1/2 cup buttermilk (or milk+1/2 Tbsp vinegar, stir and let sit for 5 min)
Preheat oven to 400 degrees.
Grease a muffin tin or line with cupcake liners.
In medium bowl, stir together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt.
Cut in the butter until mixture resembles coarse crumbs.
In another bowl, combine the egg and buttermilk.
Add egg mixture to flour mixture and stir until just moistened.
Spoon half the batter into the prepared muffin tins, filling each 1/3 full.
Top with half the streusel topping.
Top with the rest of the batter and then the rest of the streusel.
Bake for 15-18 minutes or until golden and a toothpick comes clean.
Cool in the muffin tin for 5 min, then remove.
Best when served still warm!
Here is a homey breakfast style dish that is also delicious for dinner too!
3 cups frozen shredded hash browns
3/4 cups shredded cheese (any cheese- cheddar- Monterrey jack, be creative!)
1 cup diced cooked ham
1/4 cups sliced green onions (or jalapenos if you like it spicy!)
4 beaten eggs
1-1/2 cups milk
1/8 tsp salt
1/8 tsp black pepper
Preheat oven to 350.
Coat a 2 quart square baking dish with non-stick spray.
Arrange the shredded hash browns in the bottom of dish.
Sprinkle with the cheese, ham and green onions.
In a bowl, combine the eggs, milk, salt and pepper.
Pour egg mixture over the potato mixture without mixing.
Bake, uncovered for about 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes to set before serving!
This is my favorite from-scratch waffle recipe, I absolutely love the texture! They're very simple to make and just melt in your mouth!
1-1/2 cups flour
3 tsp baking powder
1/2 tsp salt
3 tsp sugar
2 cups milk
2 eggs, separated
1/2 cup melted butter (can substitute oil or margarine)
First, get that waffle iron heating up!
In a large bowl, combine flour, baking powder, salt and sugar.
Individually stir in milk, egg yolks and melted butter.
In separate bowl, beat egg whites until stiff.
Fold egg whites into the batter gently.
Pour mixture onto waffle iron and spread until about 1" from the edge. Cook just like any normal waffle or until it's golden brown.
I'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy!