It’s blueberry season here in north Florida and we picked 16 lbs of them yesterday! We also just got a donut pan to make baked donuts–unfortunately, we haven’t been able to purchase donuts that aren’t made on shared equipment, so our nut allergic son hasn’t had donuts in a few years since the last place changed their practices. I fond this excellent recipe at Eat Good 4 Life–so they’re even (comparatively) healthy! They were an excellent treat!
2 cups flour (I used white-whole wheat, you could use whole wheat or whatever)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups blueberries (fresh if you have them)
3 T melted butter
1/2 cup sugar
1 T cinnamon
Preheat oven to 325°F. Spray donut pan with cooking oil. In a large bowl, whisk eggs, milk, sugar, vanilla, oil, nutmeg and cinnamon. Add flour, baking powder and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.
Bake for 15-20 minutes. Cool for about 5 minutes and remove from pan to a wire rack.
[Cool completely.]–who can wait that long…they are yummy still warm, I just continued on.
In a bowl combine sugar and cinnamon. In another bowl place melted butter.
Dip each donut in the butter followed by the cinnamon sugar.
Based on this recipe from Food.com, we made these tasty chicken patties. We had originally planned on using beef, but somehow forgot to get that when we went shopping (could it have been the kids fighting over who got to push the grocery cart?). The chicken and spinach worked well together and these were quite yummy. Took about an hour and a half start to finish (including the mid-course redirection to using chicken).
2 cups flour
1 tsp turmeric
1/2 tsp curry powder
1/2 cup unsalted butter
1/3 cup water
1 egg to pain on top of filled patties
1 T olive oil
4 garlic cloves, finely chopped
1 onion, finely chopped
1.5 lbs Chicken cut into bite sized pieces
1 T curry powder
1/2 tsp cumin powder
1/2 tsp ground black pepper
1/2 cup breadcrumbs
1/2 cup chicken stock
1 package frozen chopped spinach, thawed, but not drained
Heat oil in skillet over medium heat.
Add onions and cook for 10 minutes stirring occasionally until soft and translucent.
Add garlic, cook 2 minutes.
Add chicken, curry, cumin, and pepper.
Cook until cooked through.
Stir in stock, breadcrumbs and spinach.
Simmer until liquid is absorbed. (aprox.10 minutes).
In a large bowl, combine flour, turmeric, curry, and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in water until mixture forms a ball.
Shape dough into a log, and cut into 10 equal sections.
Roll each section into a circle (approximately 1/8 inch thick).
Spoon equal amounts of filling into each pastry circle.
Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg.
Pasta with Smoky Roasted Sweet Potatoes and Bacon (TFMCB p 255, also online several places including here)
The Station Wrap– Grilled chicken, craisins, crumbled bacon, cheddar-jack cheese, tomatoes, and balsamic vinaigrette tossed together and rolled in a honey wheat wrap. I was googling around for something like this and found this on a menu from The Irish Rail–sounds like a winning combination that we’ll try to recreate.
I generally avoid coffee cakes since they take so long to cook. But this morning I woke up early enough that I decided to give one a try. We had some sour cream that needed using, and I found this recipe at Two Peas & Their Pod, where I’ve seen some other great recipes, so I decided to give it a try.
We ate it up too fast to take a photo…it was really good (besides, Two Peas has great photos of this)! I added a little extra cinnamon and skipped the glaze, but other than that, followed the recipe.