¼ cup milk
1 egg
1 tablespoon water
½ teaspoon vanilla extract
1 tablespoon granulated sugar
¾ teaspoon baking powder
1 pinch salt
½ cup all purpose flour
4 Tablespoons powdered sugar
In a large liquid measuring cup or batter bowl with a spout, whisk together milk, egg, water and vanilla. Add sugar, baking powder and salt and whisk until combined. Add the flour, and whisk until completely smooth. Set aside.
In a medium, deep-sided pan or pot, heat 1" of oil to 375°F over medium-high heat. When you put the end of a wooden spoon in the pot and bubbles form around the spoon, it's ready. Reduce heat to medium.
Drizzle batter from cup in a thin line, swirling around the pan and overlapping as desired. Cook for 2 minutes or until light golden brown, then flip and cook another 2 minutes or until golden brown.
Dust with 2 tablespoons powdered sugar and serve. Repeat one more time with the remaining batter.
(source: https://www.spendwithpennies.com/funnel-cake/)
Tuesday, June 9, 2020
Hawaiian Rolls
1/2 cup buttermilk
1/4 cup butter, cubed
1/2 cup pineapple juice
1/3 cup granulated sugar
1 teaspoon kosher salt
2 eggs, lightly whisked
2 1/4 teaspoons instant yeast (1 packet)
4 1/2 – 5 cups all purpose flour
Egg Wash: 1 egg + 1 teaspoon water
In a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed and the butter is almost melted.
In the bowl of your stand mixer add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined.
Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2 more cups of flour, until a soft dough forms. Add more flour if necessary. Knead on medium speed until the dough forms a soft, smooth ball.
Spray a clean bowl with nonstick spray. Place the dough into the prepared bowl and cover with a clean towel. Place in a warm spot in your kitchen for 1 hour until the dough has risen and doubled in size.
Coat a 9×13 baking pan with nonstick spray. Set aside.
Remove the dough from the bowl and divide into 15 equal portions. Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes.
Preheat oven to 375°F.
Whisk together the reserved egg and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash.
Bake for 20 minutes, or until golden brown.
(Source: https://cookiesandcups.com/homemade-hawaiian-rolls-recipe/)
1/4 cup butter, cubed
1/2 cup pineapple juice
1/3 cup granulated sugar
1 teaspoon kosher salt
2 eggs, lightly whisked
2 1/4 teaspoons instant yeast (1 packet)
4 1/2 – 5 cups all purpose flour
Egg Wash: 1 egg + 1 teaspoon water
In a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed and the butter is almost melted.
In the bowl of your stand mixer add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined.
Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2 more cups of flour, until a soft dough forms. Add more flour if necessary. Knead on medium speed until the dough forms a soft, smooth ball.
Spray a clean bowl with nonstick spray. Place the dough into the prepared bowl and cover with a clean towel. Place in a warm spot in your kitchen for 1 hour until the dough has risen and doubled in size.
Coat a 9×13 baking pan with nonstick spray. Set aside.
Remove the dough from the bowl and divide into 15 equal portions. Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes.
Preheat oven to 375°F.
Whisk together the reserved egg and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash.
Bake for 20 minutes, or until golden brown.
(Source: https://cookiesandcups.com/homemade-hawaiian-rolls-recipe/)
Wild Blueberry & Lemon Smoothie
1 cup frozen wild blueberries
Juice & zest from one lemon
1/2 cup canned pears in juice (do not drain)
1/2 cup unsweetened almond milk
Blend. Enjoy.
(source: https://wholefully.com/no-banana-smoothie/)
Juice & zest from one lemon
1/2 cup canned pears in juice (do not drain)
1/2 cup unsweetened almond milk
Blend. Enjoy.
(source: https://wholefully.com/no-banana-smoothie/)
Tuesday, June 2, 2020
Strawberry Lemonade
1/2 pound fresh strawberries , stems removed
1 1/2 cups granulated sugar
4 1/2-5 cups water , divided
1 1/2 cups fresh-squeezed lemon juice
Use a blender or food processor to puree the strawberries. Strain them through a fine mesh sieve, if desired, to remove seeds.
In a small saucepan, over medium heat, stir together sugar and 2 cups water.
Bring to a boil, and stir until sugar is dissolved. Remove from heat and allow to cool to room temperature.
Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher. Add simple syrup and pureed strawberries and stir to combine.
Refrigerate until cold.
When ready to serve, add 2 1/2 cups of cold water and stir. Taste, and add more water if it's too sweet.
Serve with ice.
(Source: https://tastesbetterfromscratch.com/strawberry-lemonade/)
1 1/2 cups granulated sugar
4 1/2-5 cups water , divided
1 1/2 cups fresh-squeezed lemon juice
Use a blender or food processor to puree the strawberries. Strain them through a fine mesh sieve, if desired, to remove seeds.
In a small saucepan, over medium heat, stir together sugar and 2 cups water.
Bring to a boil, and stir until sugar is dissolved. Remove from heat and allow to cool to room temperature.
Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher. Add simple syrup and pureed strawberries and stir to combine.
Refrigerate until cold.
When ready to serve, add 2 1/2 cups of cold water and stir. Taste, and add more water if it's too sweet.
Serve with ice.
(Source: https://tastesbetterfromscratch.com/strawberry-lemonade/)
Slow Cooker Indian Butter Chicken
1 cup basmati rice
1/2 cup chicken stock
1 (6-ounce) can tomato paste
2 teaspoons yellow curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 sweet onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup heavy cream
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons light brown sugar
DIRECTIONS:
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
(Source: https://damndelicious.net/2019/05/03/slow-cooker-indian-butter-chicken/)
1/2 cup chicken stock
1 (6-ounce) can tomato paste
2 teaspoons yellow curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 sweet onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup heavy cream
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons light brown sugar
DIRECTIONS:
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
(Source: https://damndelicious.net/2019/05/03/slow-cooker-indian-butter-chicken/)
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