Archive for the ‘Desert’ Category

PostHeaderIcon Snow-nuts

We woke up on Saturday morning with almost 4 inches of snow outside and all I could think about were DONUTS!  Or doughnuts for those South Africans who read the site.

Emily and James ran outside to start playing and building a snowman.  Alexia and I preferred to make Snow-nuts (snow-donuts) in the warm kitchen.

I found this recipe online and thought it looked easy enough to try.   Only now that I am typing this do I realise that I used water instead of milk.  I have no idea why, other than I miss read the recipe.  The recipe says that the donuts have to double in size at the final rising stage, mine did nothing, but it still came out really well.  As soon as they hit the hot oil they plumped up.  Once they were cooked, Alexia and I sprinkled powdered sugar on them and they were delicious.

Donuts Recipe

1/2 cup warm milk
1/2 beaten egg
1/4 cup butter
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon active dry yeast
8 cups vegetable oil for frying

Place the milk and egg into the pan of your automatic bread machine.  Add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine. If you do not have a machine you can still make it by mixing everything together and kneading for about 10 minutes.  Then let it rest for 40min and knock it down before starting the next stage.

DN1

When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to get the bubbles out. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.  I made about 14 pieces and Alexia helped so they were all different sizes.

dn2

Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center.  We used a bottle top.  Let the donuts rise on the floured surface until doubled, 30 to 40 minutes.

dn3

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).  I have a deep fryer, but hate getting it out so I used a large pan filled about 1/4 inch full of oil and it worked well.  I do not have a kitchen thermometer that will go as high as 350 degrees, instead I just guessed and it all turned out fine. 

dn4

Gently place a few donuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip them over, and fry on the other side. Remove from the oil, and drain on paper towels.

dn5

Sprinkle with powdered sugar or top with frosting or a glaze.

These were great and I will make them again this coming weekend.  This time I plan to make a chocolate glaze to go on top.

PostHeaderIcon Banana (cheat) Rusks

This is such a cheat recipe, I cannot call this a real rusk, but it is close to the real thing and much easier to make.
TeaandBbread

For those who do not know what a rusk is, it is much like an Italian Biscotti, sweet, but not as sweet as a cookie and baked a second time to make it dry and crunchy.  Growing up we ate rusks either for breakfast with a cup of tea or coffee or as an after dinner snack.

Making rusks take time and I do not have too much of that.  So by making this recipe I get two items in one go.  What I normally do is make the below banana bread recipe, but I double it (you can use any banana bread recipe that you prefer).  Then, one loaf gets eaten fresh and the second one is made into my cheat rusks.
BananaBIng

Banana Bread

Ingredients:
½ stick (4-5 TBSP) butter
2 eggs
2-3 ripe bananas, mashed
2/3 cup sugar
1 1/3 cup flour
¾ TSP salt
½ TSP baking soda
¼ TSP baking powder
½ TSP cinnamon (optional)

Directions:

Preheat oven to 350.
Combine wet ingredients in a bowl, mix well.  Add the dry ingredients.  Pour the dough into greased loaf pan or muffin tins.  Bake for 50 minutes to 1 hour or until a skewer inserted comes out clean.
BananBLoaf

The Rusks
Slice the banana bread into 1 inch thick slices and cut the slices in half.  Place them in the dehydrator over night and you have rusks!  Alternatively you can bake them at 200′F or as low as your oven will go and allow it to dry out for about 5-7 hours.
BananaBDH

There is no better way to eat rusks, but to dunk them.  You have to dunk rusks, I am sure there is a law somewhere about that!

I sometimes melt chocolate and dip half the rusk into the chocolate, then let it cool and set.  I love the flavor of banana and chocolate together.  Of course if you go this route it would be legal to eat the rusks without dunking them.

PostHeaderIcon Frozen banana pops

I think it is time to use another synonym for easy and simple because I am always saying how I like recipes that are simple and easy. This is the most effortless (how’s that one) frozen treat, but it is  good.

I am sure that most of us have eaten a frozen banana in our lives, but I always forget about them and my kids love them. This week I got the kids involved and we used some of our extra bananas to make this treat.  I happened to have a bag of popsicle sticks in our homeschool craft supplies and they came in handy.

Cut the banana in half and slide your Popsicle stick into it. Place it in the freezer for a few hours and there you have it. Now you could go and dip it in melted chocolate for an extra treat, but I am trying to keep it healthy after all.

FrozenB

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