DROP DOUGHNUT PUFFS

 

1 1/2 cup sifted all-purpose flour

2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired

In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.

 Note: File Photo

HAWAIIAN FRUIT CAKE

2 cups all-purpose flour

2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
2 eggs, well beaten
1 can (20-oz) crushed pineapple in juice
2 tbsp butter, softened
1 cup chopped macadamia (or other) nuts

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixing bowl mix the flour, sugar, baking soda, and salt together; add the butter and mix well. Mix the pineapple and egg together and add to the flour mixture along with the chopped nuts. Pour batter into the prepared pan and bake at 350 degrees for 45 minutes.

TOPPING:

1 pkg (8-oz) cream cheese
1/4 lb butter, softened at room temperature
1 tsp vanilla
1/4 tsp lemon extract
2 cups powdered sugar

In a large mixing bowl combine the cream cheese, butter, vanilla, and lemon extract. Gradually add the powdered sugar. Spread the frosting over the cake while the cake is still warm.

This picture is of a similar recipe. This is not this exact recipe.

THUMBELINA COOKIES WITH FROSTING CENTERS

 

1/4 cup sugar

1 egg yolk, beaten well (save white)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1 egg white, unbeaten
1 cup chopped pecans

Preheat oven to 350 degrees.

In a medium mixing bowl, cream the butter and sugar together until creamy. Beat in the egg yolk and the vanilla extract. Combine the flour and salt in a sifter and sift into the butter mixture; mix well. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll into the chopped pecans. Place the balls on an ungreased cookie sheet and using your thumb make an indent in the center of each ball. Bake at 350 degrees for 5 minutes. Remove from oven and dent each cookie again. Return to the oven and bake another 12 to 15 minutes or until golden. Cool on a wire rack. When cool, fill the centers with the following butter frosting.

BUTTER CREAM FROSTING FOR CENTERS

2 cups sifted powdered sugar
6 tbsp melted butter
1 tbsp cream or milk
1/2 tsp vanilla extract

Combine all ingredients and mix together well. Add food coloring if desired. Fill the centers of the above cookies. 

file photo

APPLE FRITTERS FROM OLD GRANDMA RECIPES

I got this picture and recipe from a post by Old Grandma Recipes. I thought it should be shared with you.

2 large apples, peeled, cored, and diced

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2/3 cup milk

2 eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.

Mix flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl.

In another bowl, whisk together milk, eggs, melted butter, and vanilla.

Fold wet ingredients into dry, mixing until just combined. Stir in diced apples.

Drop batter by 1/4 cupfuls onto the prepared baking sheet, spacing them out.

Bake for 15-20 minutes, until golden and set. Cool in the pan for 5 minutes, then transfer to a wire rack.

Dust with powdered sugar before serving, if desired.

Variations & Tips:

Cater to picky eaters by using their favorite apple variety.

Add nuts for crunch, or use almond or oat milk for a dairy-free version.

Spice up the batter with nutmeg or allspice for extra warmth.

These fritters can be frozen for up to 3 months and reheated for a quick treat.

For an extra special touch, glaze the fritters with a mix of powdered sugar and milk.

Gather your loved ones and share the warmth and delight of these Baked Apple Fritters. They're a testament to the power of simple pleasures, combining love, comfort, and scrumptiousness into every bite. Enjoy!

Old Grandma Recipes Photo and recipe

DING DONG CAKE

 

1 box (2-layer size) chocolate cake mix

1 brick (8-oz) cream cheese, softened
3 cups powdered sugar
1 stick butter, softened
1 carton frozen whipped topping, thawed
1 can chocolate frosting
2 tbsp milk

Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.

When cake is cooled, cut in half lengthwise; return bottom half to the pan.

To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.

Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.

Keep cake in the refrigerator.

file photo

WHOLE WHEAT CHOCOLATE CHIP COOKIES

3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 tsp vanilla extract
1 egg
2 cups whole wheat flour*
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) chocolate chip cookies
1 cup chopped pecans, optional

Preheat oven to 375 degrees.

In a large bowl stir together the brown sugar, granulated sugar, butter, vanilla extract, and egg until well blended. Stir in the flour, baking soda, and salt. This will produce a stiff dough! Stir in the chocolate chips and the pecans, if using. Drop by rounded tablespoonfuls, about 2-inches apart, on ungreased cookie sheets.

Bake at 375 degrees 8 to 10 minutes or until light brown with the centers still soft. Cool slightly before attempting to remove from the cookie sheets. Cool completely on wire racks.

Yield: Approximately 3 dozen cookies.

*Personal note: I prefer using white whole-wheat flour. In fact I use it in all my baking.

file photo

MINT-FILLED CHOCOLATE WHOOPIE PIES

1/2 cup granulated sugar

3 tbsp canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
4 tbsp milk, divided
2 tbsp butter, softened
1 1/3 cups powdered sugar
1/8 tsp mint extract
4 drops green food coloring

Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray.

In a mixing bowl, beat the granulated sugar and oil until crumbly. Add the egg and beat for one minute. In a small bowl combine the flour, baking cocoa, baking soda, and salt until well blended. Gradually add the flour mixture into the sugar mixture. Add half of the milk and mix well. Lightly flour your hands and roll the dough into 36 even balls.

Place the dough balls 2-inches apart on the prepared baking sheets; flatten slightly with the bottom of a glass that has been coated with nonstick cooking spray. Bake in the 425 degree oven for 5 to 6 minutes or until the edges are set and the tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely.

In a mixing bowl, combine the butter and powdered sugar until crumbly. Beat in extract, food coloring and the last half of the milk. Spread on the bottom half of half of the cookies. Top with the remaining half of the cookies.

Yield: 1 1/2 dozen cookies

Photo TOH 2004

HOOSIER PEANUT BUTTER BROWNIES

 

1/2 cup peanut butter

1/3 cup butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 pkg (6-oz) chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts, optional

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl beat the peanut butter and butter until blended. Gradually add the sugar and brown sugar beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts, if desired or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

File Photo

S'MORE JUMBO MUFFINS

1 1/2 cups all-purpose flour

1/2 cup graham cracker crumbs (about 9 squares)

1/4 cup packed brown sugar

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/2 cups buttermilk

1/4 cup vegetable oil

3/4 cup semisweet chocolate chips

1 1/4 cups miniature marshmallows, divided

In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.

Fill 6 greased jumbo muffin cups three-fourths full. Sprinkle with the remaining marshmallows. Bake at 375-degrees 18 to 20 minutes before removing from pan to a wire rack. Serve warm.

Yield: 6 muffins

Recipe and photo from TOH over 20-years-ago

BUTTERMILK CHOCOLATE BREAD WITH CHOCOLATE HONEY BUTTER

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1/3 cup chopped pecans

Chocolate Honey Butter:

1/2 cup butter (no substitutions), softened

2 tbsp honey

2 tbsp chocolate syrup

In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition;. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.

Pour into a greased 9-inch loaf pan. Bake at 350-degrees for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes before removing to a wire rack to cool completely.

To make the butter: In a small bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well, Serve with the bread.

Yield: 1 loaf bread and 1/2 cup butter

file photo