Saturday, November 15th, 2008
1 egg yolk
1 cup canned pumpkin puree
1/2 cup sugar
1/2 cup buttermilk
1/4 brown sugar
3 T unslated butter, melted
4 t baking powder
2 t pumpkin pie spice
1 t salt
1/2 t baking soda
3 cups sifted all-purpose flour
Fry in Vegetable Oil
Makes 18 doughnuts and holes
Whisk egg and egg yolk together. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined.Stir in baking powder, soda, pie spice and salt.
Fold in flour gradually until a dough forms. Cover and freeze for 15 minutes.
Heat 2″ oil to 375 F in a skillet, deep fryer or straight sided pan over medium.
Roll out dough to 1/2″ thick. and cut out doughnut with a 3″ and 1″ biscuit cutter. Transfer the cutouts to a floured baking sheet.
Fry doughnuts and holes in batches, about 3 minutes, turning once. Drain on paper lined baking sheet.
Finish with glaze.
8 oz cream cheese, softened
1/2 cup butter, softened
1 t almond extract
3 cups powdered sugar
3 T milk
Tags: Pumpkin Spice Doughnuts, Pumpkin Spice, Doughnuts
Saturday, November 15th, 2008
Our dog loves peanut butter, so we found this recipe for biscuits in the Tasty Treats for Demanding Dogs cookbook by Gregg R. Gillespie and gave it a try. They turned out great and "Brew" goes crazy for them.
3 cups whole wheat flour
1/2 cup uncooked rolled oats
2 t baking powder
1 1/2 cups milk, room temp.
1 T molasses
1 1/4 cups creamy peanut butter
1/4 cup chicken broth
Preheat oven to 375 degrees F.
Position rack in center of oven. Line 2 sheet pans with parchment paper. In a large bowl mix flour, oats, and baking powder. In a medium bowl whisk milk, molasses, and peanut butter until smooth. Stir in broth.
Combine the two mixes, blending until a soft dough ball forms. Turn the dough to a floured surface and roll out to 1/4 inch thick. Cut out as many cookies as you can, reworking the scraps as you go.
Place the cookies on the sheet pansd and bake for 20 to 25 mins. Edges should be dry and golden brown. Remove from oven and cool at room temp. Turn off the oven.
After the cookies have cooled, put all the cookies on one sheet pan and put back in your oven. Leave them without opening overnight or about 8 hours. This will remove any remaining moisture.
Note: Make sure your dog is not sensitive to milk.
Tuesday, November 11th, 2008
1 lb thinly sliced sirloin (ask the butcher to cut it "Philly style" and they will know what to do)
Half a very small yellow onion (diced)
5 button mushroom (sliced)
1 tsp tomato paste
2 glove minced garlic
1 cube beef bouillon
Fry the sirloin in as much extra virgin olive oil as you need, on high heat. Remove the sirloin from the skillet and sauté onions and garlic until onions are tender. Add tomato paste, then meat back to the party and stir all together. Next, pour enough beef stock on to almost cover the meat. Crumble in the bouillon.
Simmer on low heat until meat is tender, about one and a half hours. Most of the beef stock should have evaporated. Taste and add salt and pepper to taste.
Serve the goodness in a heated Philly roll with a slice of provolone cheese.