Archive for February, 2010

PostHeaderIcon Corn Souffle

Corn souffle is part of our Sunday or weekend meal.  I normally make a roast of some kind and souffle has to be one of the sides.  It is easy (don’t let anyone tell you souffle has to be hard), does not cost much and taste wonderful.  This recipe is the very basic and still Yummy!

souffleIng

Corn Souffle Recipe
1 can creamed corn
1 tablespoon all purpose flour
1 teaspoon salt
3 large eggs
1 cup milk

Whisk the 3 eggs together until it has small bubbles, about 1 minute with an electric mixer.

SouffleEgg

Add the flour, sugar and salt.  Mix for another minute.  Add the creamed corn.
SouffleRaw

Pour the mixture into a greased oven proof dish.  I used an 8x9x2.
SouffleReady

Bake at 350 ‘F for 30-45minutes.  If you are not sure, insert a knife and if it comes out clean it is done.

Emily does not eat it (I think it has to do with the texture since she does not eat whipped foods), but the rest of us will gobble the whole thing up in one sitting.  Did I just admit that in public………?

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.

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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.

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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.

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