Saturday, May 7, 2016

Best donuts; bisquick mix, etc.

Go here for the best yeast donuts.....
http://www.foodnetwork.com/recipes/alton-brown/yeast-doughnuts-recipe.html

note: the flour measure is 5.1 cups



Okinawa Donuts
1 1/2 c sugar
2 c Bisquick
3 c flour
1 tsp baking pwd
2 eggs
1 pinch salt 2 1/2 c milk
opt: nuts or grated orange peel

Mix dry ingredients. Add wet ingredients; stir until smooth. Use tsp to drop into warm oil. Fry 5 min. Turn occasionally and remove when light brown. Place on platter with paper towels to soak up some of the oil. Roll in granulated sugar while still warm.


Bisquick
6 c flour
3 T sugar
1 1/2 tsp baking soda
1 T slat
1 c veg shortening
Sift or mix all but shortening. Cut in shortening until resembles fine crumbs. Store in airtight container in fridge up to 4 months. Use whenever  Bisquick is called for.


Some other good recipes to use up this mix:

Sour Cream Biscuits
2 c Bisquick
1/2 c melted butter
1 c sour cream
Mix well and place in muffin cups
Bake in 350 F oven Put 2/3 full in muffin cups. Bake for 15-20 min.

Dumplings
2 c Bisquick
2/3 milk
Mix and drop into boiling stew. Reduce heat. Cook 10 min.


More muffins and quick sweet breads

Ella's Coconut Muffins
2 1/4 c flour
1 TB baking soda
2 tsp cinnamon
1/2 ts salt
3/4 c brown sugar
3 eggs
2 sticks butter (melted)
1/2 c shortening or coconut oil
2 1/2 c shredded carrot
2 c shredded coconut
2 tsp vanilla

Combine flour, baking soda, cinnamon, and salt. In second bowl, mix sugar, brown sugar, eggs, melted butter. Add dry mixture to the wet, along with shortening (or oil), carrot, coconut and vanilla.
Fill 18 muffin cups and bake at 350 F for 15 min.

Emily's Chocolate Chip Banana Muffins
2 c flour
1 tsp each: salt, baking pwd, baking soda
1 1/3 c sugar
1/2 c butter
2 eggs 1 tsp vanilla
2 mashed bananas
1 c sour cream (or Greek Yogurt)
2 handfuls of choc chips (or sub 1 handful with coconut flakes)
Cream sugar, butter and eggs with s,cream/yogurt, vanilla and bananas. Add dry ingredients. Mix well. Spoon in chips by hand. Pour into 2 glass bread pans. Bake at 325 F for 45 min.
Or to make 24 muffins: bake at 375 for 18-20.

Keri's Zucchini Nut Bread
2 c shredded zucchini
3 eggs
1 1/2 c brown sugar
1/2 c veg oil
3 c flour (1 c. whole wheat, 2 c white)
3 tsp cinnamon
1 tsp each: baking soda, baking powder
1 c chopped nuts
1/4 c wheat bran or wheat germ
opt.: add 1 c coconut
Mix together thoroughly and bake 1 hour at 350 F in 2 greased bread pans. Makes 2 loaves.

Doris' Coconut Bread
4 eggs
2 c sugar
1 c oil
2 tsp coconut extract
3 c flour
1 tsp baking pwd
1/2 tsp each: salt & baking soda
1 c sour milk (add 1 T vinegar to 1 cup milk)
1 c coconut

glaze: 1 c sugar, 2 TB butter, 1.2 c water, 1 tsp coconut extract

Beat eggs and sugar well, Add oil and coconut flavoring. In separate bowl, combine rest of dry ingredients. Mix flour mixture and milk into egg mixture, alternating between flour and milk. Beat well. Add coconut. Grease and flour large bread pans (or 6 small loaf pans). Bake at 350 for 1 hour (or abt 20 min for small pans).

While baking, make glaze. Boil sugar, water and butter for 5 min. Turn off burner and add extract. When bread is done baking, pour glaze over hot loaves and leave them in pans for 4 hours.
Doubling is fine.

Doris' Brown Sugar Muffins
1/2 c melted butter (or 1/4 c applesauce + 1/4 c olive oil)
1 c milk
1 beaten egg
1 tsp vanilla
2 c flour (1 c white, 1 c wheat)
1 tsp soda
1/4 tsp salt
1 c brown sugar
Combine butter, milk, egg and vanilla. In other bowl combine remaining ingredients. Gently add dry to wet. Batter will be lumpy. Put immediately into tins and bake at 350 F for 20 min. Makes 12.


Fat Free Granola

Here's another recipe promised but not yet posted...

Nonfat Granola
(from Miserly Moms, p. 106-107)
5 c oats
3/4 c brown sugar
1/3 c concentrated apple juice
1/2 c nonfat dry milk
1/3 c honey
2 T cinnamon
1/2 tsp salt
1/2 c dried fruit
other options to add: peanuts, sunflower seeds, coconut, sesame seeds

Mix sugar, juice, dry milk and honey in saucepan and heat over medium heat only until sugar dissolves. Combine dry ingredients (including other options) and fruit in mixing bowl. Pour sugar mixture slowly over dry mixture and blend well. Place on cookie sheet and back at 375 F for 10-20 min stirring every 10 min.

Poppy seed Muffins (or bars)

I've been a little lazy lately and instead of making muffins, I made muffin bars - still good for breakfast, but also handy to send in lunches. I realized this is a menu item I posted last October but have not share the recipe for. Here you go...

Poppy Seed Muffins
2 c brown sugar
2 c wheat flour
2 c white flour
4 tsp baking pwd
1/3 c poppy seeds
2 c evaporated milk
1/2 tsp salt
4 eggs
2 1/2 c vegetable oil
1 tsp vanilla
2 T lemon juice
(opt: 6 crushed lemon drops or 2 T lemon rind - grated)

Blend liquid items, add dry ingredients, then poppy seeds and rind last. Bake at 350 F for 30-35 min in a jelly roll pan. Makes 45.

Evaporated milk substitute: 2 c store brand milk + 2/3 c pwd milk or 2 c water + 1 1/3 c pwd milk

If you want to substitute eggs use this:
Mix 1 tsp unflavored gelatin w/ 3T cold water. Add  2 T + 1 tsp boiling water. Whisk until frothy.




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