Makes 4 dozen
1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1/2 cup canola oil
1/2 cup sugar
1 teaspoon salt
7-1/2 cups all-purpose flour
Additional oil for deep-fat frying
4 cups confectioners’ sugar
1/3 cup water
1 teaspoon vanilla extract
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.
In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
For glaze, in a large bowl, combine the confectioners’ sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.
1 can jumbo biscuits
1/4 c. diced olives
8 slices bacon, crisp & crumbled
1/4 c. Canadian bacon, diced
1/2 c. Italian sausage, cooked
1 small can green chiles
1 Tbsp. garlic powder
2 tsp. Italian seasoning
1/4 c. olive oil
1 c. cheese, shredded (we used pepper jack)
pizza sauce for dipping
Cut each biscuit into 6 pieces. Easiest to cut in half. Place on top of each other. Cut in thirds and then separate. Put aside until all are cut in pieces.
In a large bowl, combine all other ingredients together. When combined well, drop biscuits pieces into it and gently toss to get mixed well. Using your hands is a plus here.
Preheat oven 350F. Coat bundt pan with cooking spray.
Place in bundt pan and spread out evenly.
Place bundt pan in oven and bake for 35 – 40 minutes. Keep an eye on them so they don’t over bake on the outside and doughy on the inside.
After about 35 minutes, gently pull a piece of bread away to see if it is done or not. If not, bake in 5 minute intervals until finished.
Serve with pizza sauce and enjoy.
Recipe from: Noble Pig Serves: 24 tater tot wraps
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whole milk
1 cup grated Monterey Jack Cheese
1 pound sliced bacon, cut into 3-1/2″ long pieces (you might have leftovers)
24 frozen tater tots, thawed
24 slices jalapeno, about three
For the sauce, in a medium saucepan over medium heat melt the butter. Add the salt, pepper and flour, whisking over heat for one minute. Add the milk slowly while whisking constantly to remove any lumps. Continue to cook until bubbly, add cheese until melted. Serve warm.
For the wraps, heat oil over medium-high heat to 375 degrees F. Roll one piece of bacon around each tater tot and slice of jalapeno. Secure tightly with a toothpick.
Fry each tater tot, about four at a time, until bacon is crisp, about 2 minutes. Serve with warm cheese sauce for dipping.
Yield: 30 fritters
Vegetable oil, for deep-frying
2 cups all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
2 large eggs
3/4 cup whole milk
2 tablespoons melted butter
2 teaspoons vanilla extract
2 Granny Smith apples, cored and cut into small dice
Powdered sugar, for dusting, optional
Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm.
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)
Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!
Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.
NOTES: For a homemade pumpkin pie spice mix use the following, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together for the equivalent of 1 teaspoon pumpkin pie spice.
1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying
Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365 F.
Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.
In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.
Stir everything until just combined.
Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.
Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.
2 sticks (1 cup) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. almond extract
1/2 cup milk
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup dried cherries
1/2 cup dried cranberries
1 cup white chocolate chips.
Heat the oven to 375 degrees F. Line 2 baking sheets with kitchen parchment.
In a large bowl, use an electric mixer to beat the butter and both sugars until fluffy, 2 to 3 minutes. Add the egg, almond extract and milk; then mix well.
Add the flour and baking soda; then mix just until the dry ingredients are well mixed in. Mix in the cherries, cranberries and white chocolate chips.
Drop the dough in 2-tablespoon mounds on the prepared baking sheets, leaving 2 inches between them. Bake, in batches if necessary, for 12 to 14 minutes, or until just lightly browned at the edges and still slightly soft at the center. Leave on the baking sheet for 2 minutes, then use a spatula to transfer to a wire rack to cool completely.
If you don’t like dried cherries, substitute another dried fruit; raisins, cranberries, apricots, dates, whatever. If you prefer semisweet chocolate or not chocolate or nuts, have at it. However you make these cookies, they will come together fast and easy.