Remember I made donuts before. I referred to Ina Garten’s recipe. They were so easy that I made them again today.
Still having a problem with the holes. It’s hard to estimate the amount of batter so that the hole will appear. I don’t quite have that down pat. My donuts are really two things…a donut on one side and a muffin top on the other!!!
Oh well, the taste is great. There is a recipe included for topping but I don’t think this recipe needs another stick of butter or half cup sugar!!!
And yes, these donuts are light on one side and nicely browned on the other. The recipe made 16. All you need to do is buy the donut pans!!!
Want a macaroni salad with a little bite to it??? Well, this macaroni salad has a lot of character and can be eaten as a side dish or main dish (as pictured). But…doesn’t everything taste better with a piece of homemade baguette and butter??? This salad is rather plain…and you know how much I love plain. I’m actually serving it later with Parmesan chicken cutlets and I know it will taste so good!!! Who says macaroni salad is just for the summer???
PLAIN JANE MAC SALAD
8 oz. elbow macaroni
1 c. mayonnaise
2 T. cider vinegar
1 T. mustard
1 t. sugar
1 t. salt
1/4 t. pepper
1 c. celery, sliced
1 c. green pepper, chopped
1/2 c. onion, chopped
Cook macaroni. Rinse, drain and cool. In a large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Blend well, Add celery, green pepper and onion. Stir. Then toss with macaroni. Cover and chill to blend flavors. Makes about 6 servings.
(I can see you eyeing that baguette!!! See my blog of 2/14/2014 for the recipe.
I wondered what was going on. There were robins everywhere a few days ago…flying low…sitting on my drive and front porch and making a mess with these berries. Robins…can you believe it??? Then I heard on TV that robins go where the food is…they don’t always go South. So for several days, I watched the robins eat and eat and eat. I didn’t know what was going to happen first…they would either get full or sick!!! So finally, I guess they got full and left. Look at the mess below that tree. There are a few stragglers but basically they are gone. Now in the spring I have to clean up the mess they made on my property. Maybe with a good rain, it will wash all that debris away. I can only hope. Now I’m remembering who that fool was who encouraged the neighbor not to cut the tree down. Stupid me!!!
This is such a nice thing to make when you are not sure of how many will be for supper!!! We fed four but could easily have fed 6 or even more. Just to make it nice and full of calories, we served it with extra salsa and sour cream. The recipe is a little involved but…once you make it you won’t notice that. I cooked my chicken but it could have been a purchased rotisserie chicken from the grocery store already cooked or even canned chicken. I’m not sure it matters that much. And the crust is made of crescent rolls that you’ll find in a tube in the dairy department. Here’s the recipe. Hope you enjoy this!!!
4 c. chicken, cooked and shredded
1 can (4 oz.) black olives, sliced & drained
1 can (4 oz.) green chilies
1 1/2 c. Monterey Jack cheese, shredded and divided
3/4 c. mayonnaise
1-2 T. chili powder
1 t. garlic powder
1/2 t. cumin
1/4 t. salt
1/4 t. pepper
Juice of 1 lime
1 c. salsa, divided
2/3 c. tortilla chips, crushed and divided
2 pkg. (8 oz.) crescent rolls
1 t. vegetable oil
Preheat oven to 375 degrees F. In a medium bowl, combine chicken, olives, chilies, 1 1/4 c. cheese, mayonnaise, chili powder, garlic powder, cumin, salt, black pepper, lime juice and 1/4 c. salsa. Add all tortilla chips except 2 T. Mix to combine. Line a baking sheet with parchment. Open the crescent rolls and separate into triangles on the parchment. Arrange the triangles in a circle with the points facing out (looks like a star) and the shorter, flat sides overlapping in the center which will have about a 5 inch diameter. Scoop the chicken mixture onto the wide ends. Bring the points over the chicken and secure by tucking in the center. Filling may not be covered completely. Take the leftover chips and push them into the top of the crescent rolls. Bake 20-25 minutes. Remove from the oven, brush with oil and sprinkle with remaining 1/4 c. cheese during the last few minutes of baking. Allow to cool before cutting. Serve with remaining 3/4 c. salsa.
I know I’ve mentioned several times that I am a fan of Betty Crocker and that she and I are on a first-name basis!!! Well, I bought a copy of the book, “Finding Betty Crocker,” and found a load of information on the woman.
I truly believe that’s why I wanted to be a home economist…to test recipes, conduct cooking demos and answer consumer questions. I have that degree but mostly practice home ec in my own home now!!!
There is a picture of the Betty Crocker staff of 1924 in the book. I’m sure my face is in there somewhere!!! Born in 1921, looks like we will have a 100 year anniversary coming up in about 7 years!!! Wonder what that will be like???
“Finding Betty Crocker” contains pictures of old advertizements, recipes, facts, information and especially lots of pictures of “Betty” throughout the years. Yes, she changed with the times. She adjusted to criticism. She addressed the war effort. She became a household name, even being rated the “Second Best Known Woman,” that is, to Eleanor Roosevelt, in the 1940′s.
Well, it’s good to have her in my kitchen. I have the red cookbooks, and the red spoons, and the red measuring utensils. And for some reason that comforts me…and has possibly been the motive for more “red” in my kitchen…a gentle reminder of the past and of Betty’s place in it!!!
Testing 1-2-3. Got up today anxious to complete the experiment concerning my chocolate chip cookies. Took dough out of the refrigerator (I never chill mine but the suggestion was to chill it). I used all good quality ingredients (butter, flour, eggs, and especially good vanilla). Unfortunately, the dough was hard as a rock (as I expected due to the butter).
Let it sit out to soften. Let it sit out some more. Finally, just formed the cookies as best I could and baked…probably 13 minutes on heavy baking sheets. These cookies contain bittersweet chips from Ghirardelli with Maldon Sea Salt Flakes on top (nice addition).
Ease in making: Fair due to the firmness after chilling the dough
Appearance: Very good
Taste: Very good
All together I guess I would give these a GOLD METAL since they do taste and look good.
Here’s the recipe I used. It is supposed to make jumbo cookies but I made them about 2 1/2 inches across using a 2 T. scoop. Hope you enjoy them as I did.
Kitchen Tested Chocolate Chip Cookies
4 1/4 c. flour
1 t. baking powder
1 t. baking soda
1 1/2 c. soft butter
1 1/4 c. sugar
1 1/4 c. brown sugar
1 T. vanilla
12 oz. bittersweet chocolate chips
Maldon Sea Salt Flakes
Preheat oven to 375 degrees F. Combine flour, baking powder and baking soda in a bowl. Whisk together. Cream butter with sugars until fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture only until combined. Stir in chocolate chips.
Chill over night. Drop by scoop onto parchment lined pans. Dip top of each cookie into the salt flakes. Bake 375 degrees F for about 12-13 minutes. Do not over bake. Cool on pan.
I knew I had too much chocolate in the cupboard. Then, came across an article from Epicurious on making chocolate chip cookies “better.” Thought I made a pretty good one already but…decided to try their suggestions so…today I will experiment!!! Here are their ideas about “better.”
1. Upgrade ingredients. I already buy good flour (King Arthur). It costs more but I found it to give an excellent result. I use cheap flour for things that don’t matter (gravies, dog biscuits, etc.). Use good chocolate. Use real butter, not margarine.
2. Mix a lot when creaming butter and sugar BEFORE adding the flour.
3. Add eggs and if mixture curdles add a little flour to bring it back together. Keep mixing.
4. Add the flour and mix only until combined.
5. Chill dough 24-36 hours. I never have done this with chocolate chip but am willing to try.
5. Use more salt. They suggested Flaky Maldon on top which I have. My grandfather always said to add a little extra salt to sweet things like pies. Makes them taste better.
6. Use heavy pans. I use insulated pans that are badly discolored but I think that makes them better. NEVER put them in the dishwasher. My daughter-in-law did and hers were “heavy” with water!!! I use parchment on my pans to avoid any additional discoloration from greasing.
So I’m off to try this experiment. I will mix the dough and chill. I will give you an update tomorrow on the result after I bake.