Speedy Donuts....little batch & big batch....all the toppings

My all time favorite doughnut recipe......came from Margaret Vickery years ago.  

Speedy Donuts   (Makes 2 to 3 dozen)                                                        

½ c. warm water, but not too warm

2 T. yeast + a pinch of sugar

1 c. scalded milk

½ c. shortening

2 eggs

¼ c. sugar

2 t. salt

4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour) 

Oil for frying

 In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.

Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.

Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky. 

Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).

Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot. 

Glaze (enough for 2 batches) X 2

2 lbs. powdered sugar

¾ c. water

1 T. vanilla

¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve! 

Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds. 

Speedy Donuts x 4......in the BIG mixer

Place in 8 c. measure:

2 c. warm water

1/2 c. yeast

1 T. sugar

Stir & let sit.

In another 8 c. measure:

4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)

I did 3:33 x 2 + 1 minute

After milk is scalded stir in:

2 c. Crisco Shortening

Stir until melted & set aside.

Place in mixer bowl:

10 eggs

1 c. sugar

2 T. + 2 t. salt

16 to 18 c. bread flour (start with 16 c. and add more as needed)  

Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.

Add the scalded milk mixture and beat well, until dough is smooth & elastic.  Add more flour only if needed.

Let rise about 30 minutes.

Roll dough out to 1/2" thickness.  Cut into doughnut shape & place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.

Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE  (enough for a X 4 batch of dough)

3 lb. powdered sugar

1 c. water

2 T. vanilla

1/2 t. salt

Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Maple Glaze   or X 4

1/4 cup butter   1 c.

1/2 cup brown sugar   2 c.

3 TBSP milk      ¾ c.

1 TBSP corn syrup    ¼ c.

2 tsp maple extract  2 ½ T.

2 cups powdered sugar   8 c. 

In a small or large saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.

Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions.

Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.

Chocolate frosting   or X 3

1/3 c. butter   1 c. 

4 oz. milk chocolate or semi-sweet chocolate chips    12 oz. 

2 c. powdered sugar    6 c.

1 1/2 t. vanilla   1 ½ T. 

4-6 T. hot water    1 c. (more as needed)  

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

for mutual donut bar.....I made a X2 batch of glaze  and a X4 batch of Maple & X3 batch of Chocolate....a variety of sprinkles......had plenty of everything.

Steve's Favorite Breakfast Casserole in the Dutch Oven

I made this for our sturgeon trip last week.  My Dutch oven creation inspired by a facebook video. 

Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour (up to 1/2 c. as needed)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 to 4 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" Dutch oven coat the bottom with oil and brown the hash browns (don't fully cook). 
In another Dutch oven or cast iron skillet brown the sausage.  Stir in the flour and seasonings to make a roux.  Stir in the milk and cook until thickened stirring often.  Pour the gravy over the hash brown in the 12" deep Dutch oven.  Drop the cut up biscuit pieces over the top of the gravy.  Place the lid on the Dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid.  Bake for about 20 minutes, until the biscuits are golden brown.  Brush the butter over the top of the biscuits.  Serve. 

Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes.. 

Lemon Lavender Cake

I made this with my homemade lavender sugar and fresh lavender buds.  It was yummy! 

Lemon Lavender Cake
1 c. butter, room temperature
2 c. sugar or lavender sugar
3 c. flour
4 eggs
1 c. buttermilk
1/2 t. salt
1/2 t. baking soda
1 T. lemon zest
juice of 1 large lemon (1/4 c.)
1 t. dried lavender buds (more if desired, especially if not using lavender sugar)
Cream butter and sugar until light and fluffy.  Add eggs one at a time fully incorporating after each addition. Beat until mixture looks like buttercream frosting.  In a separate bowl, whisk together the dry ingredients and set aside.  Combine the lemon zest, lemon juice and buttermilk together.  With the mixer on low, alternately mix in the flour and buttermilk in 3 additions.  Do not over-mix.  Stir in lavender buds.  Pour into 2 sprayed loaf pans.  Bake at 325 for 40 to 50 mins.  When cool, drizzle with glaze.

Glaze
1 c. powdered sugar
1 to 2 T. lemon juice (more or less for desired consistency)
Stir together and drizzle or spread over cooled cake. 

Cottage Cheese Dip

Kara brought this to a family gathering this summer.  I can't seem to get enough of this stuff!! 

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

I hosted the Gardening Gems again in September.  September is always the annual Tomato Event!!  This is what I served........

MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

28 ways to use "em

1- Eat'em

2 - Fresh Salsa

3 - Canned Salsa

4 - Use them as a skin cleanser - Did you know you could clean your face with a tomato?  YES, it is true!  The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.  For oily skin:  mix equals parts fresh tomato juice and aloe vera juice.

For dry skin:  use a ration of 1 part tomato juice to 2 parts aloe vera juice.  Rub a tablespoon of this mixture into your face and rinse with warm water.

5 - Sunburn relief - If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness and sooth your sunburn.  Eating tomatoes can increase your skin's natural sun protection.

6 - Make Pasta Sauce

7 - Tomato Sandwiches

8 - Tomato Soup

9 - BLT's

10 - Tomato Juice

11 - Tomato Paste

12 - Grilled Bruschetta

13 - Fried Green Tomatoes - Slice green tomatoes and dip them in an egg bath.  Coat with a mixture of cornmeal and flour.  Fry in oil at 375 until golden and crispy.

14 – Homemade Ketchup

15 – Homemade Spaghetti Sauce
16 – Homemade Pizza Sauce
17 – Grill ‘em
18 – Marinate ‘em  (see recipe on back)
19 – Freeze ‘em
20 – Can ‘em
21 – Stuffed tomatoes
22 – Tomato Salad
23 – Sun dried Tomatoes
24 – Tomato & fruit Salad
25 – Shakshukah
26 – Tomato Basil Garlic Butter
27 – Barter or sell ‘em
28 - Give ‘em away!!
For more details……  https://www.mamanatural.com/about/    Adapted from an article written by Genevieve Howland

Enchiladas.....Karla Style

I made these enchiladas last week while sturgeon fishing.....everyone really liked them and wanted the recipe.  I decided I should actually write it down.  This is Steve's all time favorite....I make them every year for his birthday. 

ENCHILADAS.....Karla Style
MEAT MIXTURE
Brown all together in skillet:
2 lb. hamburger
1 onion, diced or pureed
4 cloves garlic, minced (fresh if you have it)
1/4 c. taco seasoning
1/4 to 1/2 c. water
SAUCE
Place in Blender and puree well:
30 oz. pinto beans (undrained)
1 can (6 oz.) tomato paste & 3 cans water
1/4 c. taco seasoning
ENCHILADAS
15 to 20 - 8" flour tortillas
3 c. grated cheddar cheese

Mix some of the sauce in with the meat, about 1 cup.
Place about 1 cup of sauce in the bottom of a sprayed 9x13 pan. 
Then place a big spoonful of meat on each tortilla and sprinkle with cheese.  Roll up tortilla and place in the pan.  Cover entire pan with the remaining sauce.  Sprinkle with the remaining cheese.
Bake at 350 for 20 to 30 minutes.  Serve with sour cream, taco sauce & fresh homemade salsa. 

Cashew Chicken........... in the Instant Pot

Cashew Chicken
2 T. oil
1 lb. chicken breasts, bite size pieces
season salt OR salt & pepper, to taste
1/3 c. soy sauce
1 T. barbeque sauce
1 T. rice wine vinegar
2 T. light brown sugar
1/2 t. fresh ginger, minced
2 cloves garlic, minced
1/2 c. water
1 T. toasted sesame seeds
3 c. fresh broccoli
1 large red bell pepper, julienned
1 c. cashews
Thickening:
2 t. clear jel or corn starch
1/4 c. water

Add oil to instant pot and saute chicken, season with salt & pepper.
Whisk together:  soy sauce, bbq sauce, vinegar, brown sugar, ginger, garlic, water & sesame seeds.  Stir over chicken and cook at high pressure for 5 minutes.  Quick release pressure. 
Add broccoli & red pepper.  Cook at high pressure for 0 minutes (1 if 0 is not allowed).  Quick release pressure.
Whisk together thickening ingredients and set aside.
Return to saute setting and bring to a simmer.  While simmering add in thickening and stir until well combined.  Once sauce has thickened stir in cashews.  Serve over cooked rice. 

Goulash......in the instant pot

Goulash

1 lb. hamburger
1 large onion, diced 
3 cloves garlic, minced

1 c. red and/or green peppers

1 t. salt

1/2 t. pepper
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water

2 bay leaves

Parmesan and/or Cheddar Cheese, grated

Saute in instant pot:  hamburger, onion, garlic, salt & pepper.  Drain if needed.  

Stir in tomato sauce, diced tomatoes, Italian seasoning, worcestershire sauce, water, pasta, and bay leaves.  

Set instant pot to high pressure for 4 minutes.  Quick release when done.  Remove bay leaves and top with cheese.  Serve.  

Herbs....

I hosted Gardening Gems Club on August 13th.....we had a grand time!!!

Here is the handout I shared and a few photos too!!

Recipes USING HERBS from the Kitchen of Karla Kimball

Advanced Master Food Safety Adviser/University of Idaho

GARDEN FRESH HERBED CREAM CHEESE 

16 oz. Cream Cheese, softened

1/2 c. Butter, softened

5 cloves fresh garlic  OR  3/4 t. Granulated Garlic 

2 T. each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill

1/2 t. salt

1/8 t. Pepper

2 Lemons, zested and juiced (divided)

Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.

Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like.  Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.

If you want to watch my corny video here is a link:   

https://karlasrecipeblog.blogspot.com/search?q=garden+fresh+herbed+cream+cheese 

CHEESY GARLIC PULL-APART BREAD

1 loaf round artisan bread

1/2 c.  butter, melted  OR  1/2 olive oil & 1/2 butter

6 cloves garlic, minced

2 T. Freshly Chopped Parsley

1 to 2 c. shredded mozzarella cheese

 Place loaf on a sheet of foil on a cookie sheet.  Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.

In a small bowl, stir together melted butter/oil, garlic, and parsley.

Brush bread with melted butter mixture, making sure to get inside cuts.

Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.

Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty. 

LAVENDER LEMONADE

1 c. lemon juice

¾ c. sugar

2 T. Dried lavender flowers (Place in tea infuser & steep for 15 to 20 minutes) 

Add water & ice to make 2 quarts.  Stir well. 

HERB GARDEN SALAD DRESSING 

3/4 c. mayonnaise

1/2 c. sour cream or greek yogurt

juice of one lemon (1/4 c.) 

1/3 c. freshly grated Parmesan cheese

1/4 c. chopped, fresh parsley

1/4 c. chopped, fresh oregano

2 T. chopped, fresh chives

1 clove garlic

1/2 t. salt

1/8 t. pepper

Place in blender and blend until smooth and creamy. Will keep in the refrigerator for 2 to 3 weeks.

STRAWBERRY DRESSING

1 c. olive or canola oil

¾ to 1 c. sugar

6 to 10 large strawberries (fresh or frozen)

½ t. pepper

¾ t. salt

1 T. fresh parsley

½ c. apple cider vinegar

Place all ingredients in blender and blend well.  Refrigerate.  Shake well at serving time.  Keeps in refrigerator for 3 to 4 weeks.  

TOMATO BASIL BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced 

1 t. fresh oregano, minced 

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

For all your canning questions go to:  https://nchfp.uga.edu/search.html 

Flavored Vinegars go to:  https://nchfp.uga.edu/publications/uga/uga_flavored_vinegars.pdf

Peach Apple Salsa

This is probably my favorite canned salsa!! 
https://nchfp.uga.edu/how/can_salsa/peach_apple_salsa.html

Peach Apple Salsa
6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
2 cups chopped green bell peppers (about 1½ large peppers as purchased)
10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
2 cups chopped Granny Smith apples (about 2 large apples as purchased)
4 tablespoons mixed pickling spice
1 tablespoon canning salt
2 teaspoons crushed red pepper flakes
3¾ cups (1¼ pound) packed light brown sugar
2¼ cups cider vinegar (5%)
Yield: About 7 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

  1.  Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

  2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag or I use a tea infuser).

  3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.

  4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

  5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

  6. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.

  7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

  8. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.
OF course it is great on tortilla chips too!!

 Recommended process time for Peach-Apple Salsa in a boiling-water canner.
  Process Time for hot packed PINTS at Altitudes of
0 - 1,000 ft = 15 minutes
1,001 to 6,000 ft = 20 minutes
Above 6,000 = 25 minutes

Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 30, Total Fat 0 g, Sodium 66 mg, Fiber 0 g, Protein 0 g. 
Daily Values: Vitamin A 3%, Vitamin C 8%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.

Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.

Cheese Fondue

Lacey needed to make fondue for her teen living final.  This is what we came up with....

Cheese Fondue
1 1/2 c. milk OR chicken broth OR some of both
4 c. cheddar cheese sauce
1 c. cheddar cheese, grated
1 t. garlic powder OR 2 -3 t. fresh garlic, pressed
1-2 T.  Worchestershire sauce
1/2 t. pepper
1-2 t. mustard powder
Stir together over low heat until melted and combined well.  Place in warm crock pot until serving time.

For Chocolate Fondue we used my recipe for Choice Chocolate Topping in the Atkinson Cookbook on page 199.

Hamburgers.....

For the 4th of July we grilled up some burgers.  This is how I did them.....

4 lbs. lean hamburger

1 1/2 c. Monterey Cheese, grated

1/2 c. onion puree

2 t. season salt

1/4 c. worcestershire sauce

Mixed with mixer.  Formed into patties, using 1/2 c. hamburger mixture.  Made 20 patties.  

Baked Zucchini Fries

Planted my Zucchini today.....saving this recipe here to try when it is ready!!

Baked Zucchini Fries
1 lb of zucchini, diced into fry sticks
1/4 c. flour
2 eggs
Italian style Panko bread crumbs
Grated Parmesean cheese (not the shredded kind)
salt and pepper to taste or seasoning salt

Place zucchini sticks in bag with flour and shake.  Beat to eggs and set aside.  In a pie plate mix together the panko and parmesean.  Remove fries from the bag and dip in the egg and then the crumb mixture and then place on a foil lined cookie sheet that has been sprayed.  Sprinkle season salt. 
Bake at 425 for 12 minutes on each side. 

Cucumbers.......

Sour Cream Cucumbers
1/2 c. sour cream
3 T. white vinegar
1 T. sugar
1/2 t. Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Cucumbers with Dill
Mix together:
3/4 c. white or apple cider vinegar
1/3 c. snipped fresh dill
1/3 c. sugar
1/2 t. pepper
4 cucumbers, thinly sliced

Cast Iron Fried Rice

For one of our Sturgeon Fishing dinners I bought the Costco Orange Chicken in a box.  This is how we did the fried rice.  It was the best fried rice ever!!

Cast Iron Fried Rice 
Heat 4 to 6 T. oil in 16" fry pan.
Add:
3 to 4 cloves garlic
a bundle of green onions, sliced (about 1 c.)
Stir fry for about 3 minutes.
Add:
16 oz. pkg. frozen mixed vegetables
1 c. ham, diced
1 t. salt
1/2 t. pepper
Stir until coated in oil and cook about 3 minutes.
Add:
8 to 10 c. cooked rice (I prefer cold day old rice & I cook about 3 c. rice)
Stir well.  Bank to sides of pan and make a well in the middle.
Crack 4 to 5 eggs into a bowl and beat lightly.  Pour into the well in the middle of the skillet. Cook until eggs are set.  Stir eggs and once cooked, stir into the rice mixture.  (My fry pan is usually so full that I just cook the eggs in a small fry pan and add them to the rice.) 
Add:
1/4 c. soy sauce or just let them add their own
Stir well.  Serve. 


For a smaller batch:
2 to 3 T. oil 
2 to 3 cloves garlic
1/2 c. green onions, sliced
1 c. mixed vegetables
1/2 c. cooked ham, diced
1/2 t. salt
1/4 t. pepper
2 to 3 eggs
4  to 5 c. day old cooked rice
2 T. soy sauce

Cast Iron Skillet Chocolate Chip Cookie

Cast Iron Skillet Chocolate Chip Cookie

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

2 c. flour, divided 

1 t. baking soda

1 t. salt

1 1/2 c. milk chocolate chips, divided

Place in mixing bowl:  eggs, both sugars, vanilla, and butter beat well.
Add half the flour into the wet ingredients and mix well.
Add the baking soda, salt & the rest of the flour and mix well.
Add 1 c. chocolate chips and mix in.
Spread mixture evenly in a lightly sprayed cast iron skillet.
Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.
Bake at 375 for 13 to 15 minutes.  Don’t overbake as the cast iron pan stays hot and they continue to cook after coming out of the oven.
*** a Double batch makes enough for 3 – 10”, 1 – 12” & 2 – 5” frying pans.  I baked them all at once on convection bake at 375 for 13 minutes.

** for one 10 to 12" skillet = cut recipe in half
In camper ovenbake at 400 for 13 to 15 minutes. 

Karla's Crepes

We made 5 batches of these for the Prom Brunch, 3 regular & 2 chocolate.  My blender will hold up to 3 batches at a time.  For the Prom we cooked them in a skillet to make a thicker more filling crepe.   We set it up like a crepe bar.....They were a hit.

Karla's Crepes 
Place in Blender:
4 eggs
1 1/4 c. flour
1 1/2 c. milk
3 T. sugar
1/4 t. salt
1/2 t. vanilla
Blend until well mixed.
FOR CHOCOLATE CREPES ADD:
2 T. cocoa
2 T. powdered sugar

If cooking using a crepe maker, pour batter into a shallow pie plate and allow to sit for 10 minutes.  Heat crepe maker and then spray it and dip it in the batter.

If cooking in a skillet. Let batter sit for 10 minutes.  Brush heated skillet with oil.  Pour in 1/4 c. batter and tile to cover bottom of pan.  Cook for about 1 minute.  Gently turn the crepe over and cook about 30 seconds more, until lightly browned.  Cool on a towel.  Stack with paper towel in-between each crepe and then store in a ziplock bag.  If using with in 24 hours, just leave them on the counter.

Will keep for a week in the fridge or in the freezer for 3 months. 

We served them with  Strawberry Jam, Peach Jam, sliced strawberries, sliced bananas (dipped in lemon/water), chocolate syrup, caramel syrup, and lots of whipped cream or whipped topping in a spray can.

Sometimes I mix 1/2 c. strawberry jam with an 8 oz. whipped topping.  Makes a great filling!!

Crockpot Breakfast Casserole

I made 2 crockpots full of this for Lacey's Prom Brunch.  Worked out great and everyone seemed to like it as it was mostly gone.....  The girls all came the night before and we made the crepes and casseroles so everything would be ready the next morning. 

Crockpot Breakfast Casserole
Beat until blended:
12 eggs
Beat in:
1 c. milk
1/4 t. garlic powder
1/4 t. mustard
1 t. salt
1/2 t. pepper
Set aside. 
Spray crockpot with cooking spray. 
Divide & layer in the following order in the crockpot to make 2 or 3 layers:
2 lbs. hash brown potatoes
1 lb. of cooked bacon, ham, or sausage
1/2 c. chopped onions
3 c. grated cheese
Pour the egg mixture over the top.  Refrigerate or cook immediately.  Cook of low for 4 to 6 hours or on high for 2 to 3 hours. 

Lemon Cream Pie

Lemon Cream Pie          Makes enough for a 9" pie
3 large eggs
1 c. granulated sugar
3/4 c. freshly squeezed lemon juice (about 3 large lemons)
1 T. freshly grated lemon zest (from about 1 lemon)
12 oz. reduced fat or regular cream cheese, softened to room temperature
FOR THE HOMEMADE WHIPPED CREAM
1 c. heavy whipping cream
1 T. powdered sugar
1 t. pure vanilla extract

Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed, beat the eggs until thick and fluffy, about 2 to 3 minutes. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, continue to cook the mixture over the simmering water, stirring with a rubber spatula constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 10 to 15 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula’s back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
In a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
Up to 4 hours before serving, prepare the homemade whipped cream: In large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not over beat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

Lemon Vinaigrette

This can also be made using limes or oranges....

Lemon Vinaigrette

1/3 c. veg. or olive oil

1 t. grated lemon peel

1/3 c. lemon juice

3-4 cloves garlic, crushed

¼ t. kosher salt

Whisk together.