My dear readers, this is an update on Harriet and her little ones and of course…M15. Gee, it is hard to say Harriet’s name without including Ozzie…. but life goes on, doesn’t it? Apparently, a couple days ago…one of the […]
Particularly, Celebrating life and Larry. A few days ago, a dear friend, a wonderful Christian man passed away after a very short illness. In August, Larry was diagnosed with pancreatic cancer…..no warnings, no previous symptoms, no history of this awful […]
I know, I know….it is most likely cold and snowy where you are but I just can’t help it. I love food and I don’t care if it is summertime food or wintertime food or any season food. There is […]
Funny Thing Happened on the Way to the Recipe Box! Ok….here is the deal. There are so many recipes out there and many times cooks like to claim a recipe as their own….and defy anyone to reprint it without giving […]
My dear readers….Yes, I know it is February….but I don’t know if I ever showed you my Christmas Tablescape. I am sure you caught bits and pieces of it through-out December’s recipe photos…..but just in case you missed it […]
My dear readers, this is an update on Harriet and her little ones and of course…M15. Gee, it is hard to say Harriet’s name without including Ozzie…. but life goes on, doesn’t it?
Apparently, a couple days ago…one of the parents (and it is thought to be Harriet, which I find a bit difficult to believe) returned to the nest with monofilament fishing line…either still hooked to a fish or just “something” that an eagle would consider nesting material.
And the unthinkable happened. Eaglet 8 or E8 as he is called, the younger of the two eaglets….. got all tangled up in the line and couldn’t move around the nest. Below is a quote from Andy Pritchett (who has the cameras mounted near the nest):
“E8 got his foot caught in fishing line and he was kind of penned to the nest,” said Andy Pritchett, whose family owns the land where the eagles nest. “We started noticing that yesterday morning and today we started to notice his foot was swelling.”
Normally, NO ONE interferes with the nest or any happenings in the nest….they just let nature take it’s course. However, this was considered an emergency and the people from C.R.O.W. who rehabilitated Ozzie and who also were there when Ozzie passed….decided they needed to rescue this little eaglet and remove the line or he would die.
So, yesterday (the 9th of February), emergency workers removed the little 12-day-old eaglet from the nest and took it to the Sanibel clinic to treat its swollen claw and check for other injuries.
The official word from C.R.O.W. is below:
On 2-9-16 E8 was removed from nest by CROW. Fishing line was removed. CROW hopes to renest E8 when it is determined his foot is healthy.
What will happen next is to be seen. But for now, E7 is still in the nest without his sibling and Harriet continues to feed him and protect him. I am sure she is wondering what happened to her baby….but just like Ozzie, she is left to only imagine.
More to come….
I know, I know….it is most likely cold and snowy where you are but I just can’t help it. I love food and I don’t care if it is summertime food or wintertime food or any season food. There is no right or wrong time to eat anything!
I remember when fashion dictated that white not be worn after Labor day….but guess what? I wear white all year long and I think most of the country agrees with me.
Which is why I am going to give you a great recipe for pea salad.
This recipe has bacon…who doesn’t love bacon? And sour cream and miracle whip and shredded cheese and red onions and of course peas. You can use frozen or canned peas and if you are making this in the spring time….perhaps you could use peas from your garden.
Some people like to put boiled eggs in their pea salad and that is ok….Or they like to put little cubes of cheese rather than shredded cheese….You can use whatever type and size of cheese you like. This recipe is pretty simple and can be tossed together in just a few minutes and that is my kind of salad.
Enjoy the rest of your day….Yep, it is getting late!
Below is the handy dandy printable recipe.
- 1/4 cup Sour Cream
- 1/4 cup Miracle Whip (you can sub with Mayonnaise)
- Salt And Pepper
- 1 Tablespoon White Vinegar
- 4 cups green sweet peas, well drained if using canned...thawed if using frozen
- 7-8 slices crisp Bacon, Chopped
- 1/2 medium red or purple onion, sliced thinly
- 8 ounces, shredded cheddar or your choice of cheese (You can also use small cubes)
- Fry the bacon (allow to cool before chopping) and set aside
- Whisk the sour cream, Miracle Whip (or Mayo), salt, pepper, and vinegar together until smooth Add more salt and pepper to taste
- Gently stir the dressing into the peas. (I like to use a very large fork to not smash the peas)
- Carefully add in the onion (separate the slices), the bacon and cheese until all combined.
- Cover with plastic wrap or a lid and place in the fridge to chill ...you want the flavors to meld together
- I also like to save a bit of bacon to garnish before serving
Funny Thing Happened on the Way to the Recipe Box!
Ok….here is the deal. There are so many recipes out there and many times cooks like to claim a recipe as their own….and defy anyone to reprint it without giving credit where they feel credit is due…. and if they change it around a bit…. I guess that is ok. BUT….many, many recipes have been “around” for years and years and I have to say…the recipes handed down are for everyone and these “serious” cooks, bakers and bloggers need to lighten up a bit. At least that is the way I feel. I really don’t care if a person takes one of my recipes and makes it their own. I say, go for it! I encourage it and you do not have to get my permission or any of that jazz.
Having said that, I have a little story to tell you about this recipe for Mississippi Roast…because I believe it is so indicative of recipes in general.
Many years ago, (about 15, I am told) a lady who happened to live in Mississippi, received a roast recipe from her aunt. It called for packaged Italian dressing, a packaged dry gravy mix, a stick of butter, Pepperoncini peppers and of course a roast. All this was placed in a crock pot and in a few hours….the families raved at it’s goodness. EXCEPT for the fact that the lady did not care for Italian dressing! So she substituted a package of dry Ranch Dressing mix and used a chuck roast, along with the McCormick (Au Jus) gravy mix and her family “oohed and aahed” over this delicious, tender cut of meat. But she did not call it Mississippi Roast…she called it “Roast”. Her name? Ms Chapman from Ripley, Mississippi.
Supposedly, the critics and food “experts” ignored this recipe because of its’ packaged mixes full of msg and non-prouncable ingredients and for years it just quietly made it’s way to the table of busy wives and mothers….with out much fan-fare…other than how good it tasted.
My dear readers, as many of you know, there are other roast recipes out there using packaged mixes.
One, is on the box of Lipton’s dry onion soup and I have been adding this soup to a slow cooking oven roast for at least 50 years! And while it is very good….the Mississippi Roast recipe below is really really good. 😉
Also, the recipes on the box of Lipton Onion Soup Mix, listed an onion dip by mixing this same package of soup with a carton of sour cream….which resulted in a delicious “homemade” dip! By the way, with Super Bowl Sunday approaching fast….this dip comes highly recommended.
So who can lay claim to fame with these Lipton recipes? I would imagine Lipton and you can still find these and more recipes on the box of soup mix.
Good or bad using a packaged mix? Your call.
But now lets talk about the Mississippi roast again. It does NOT call for the Lipton soup mix.
Sooooo over the years this Mississippi roast recipe (under various names) has traveled around and someone living in North Carolina thought it should be called Tar Heels Roast and yet another called it Just Plain Roast….and finally, someone took the time to try to trace the origin of the recipe that was placed in a church cook book in Mississippi…. by none other than the niece of the aunt who changed the Italian dressing mix to the ranch dressing mix and thus the recipe became known as the Mississippi Roast recipe.
Now, as for the printable recipe below…..it does not contain the packaged mixes…..No, I did not do the substitutions, but a friend of a friend of a friend of a friend…..so you get the picture. I really don’t know who the “credit” should go to….or if any credit should go to anyone. This recipe is simply a good recipe to make a pot roast, and I would imagine the name could be changed to Texas, New Mexico, Minnesota or whatever if someone really wanted to lay claim to it.
For now, I am calling it Mississippi Roast because I really love this recipe. You can serve this with mashed potatoes or do as I do sometimes and toss in carrots and potatoes to make it a one pot meal.
The handy dandy printable recipe is below….but if you prefer the ease of using packaged mixes, please use the stick of butter, the dry ranch dressing mix and the dry (au Jus) gravy mix along with the pepperoncini peppers which really gives a bit of zing to this recipe!
AND, last but not least…how about putting this shredded roast on crusty bread for that Super Bowl Sandwich and adding perhaps a bit of sauce of your choosing?
One more thing…. don’t forget to try the onion dip….it happens to be one of the Captain’s favorites….for chip dipping. The recipe is on the box. 😉
- 1 boneless (or bone in) chuck roast, 3 to 4 pounds
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 cup flour (for browning)
- 3 tablespoons oil, (I like canola)
- 8 Pepperoncini, this is a matter of choice
- *6 tablespoons unsalted butter
- *2 tablespoons mayonnaise
- *2 teaspoons apple cider vinegar
- *1/2 teaspoon garlic powder
- *1/2 teaspoon dried dill
- *1/4 teaspoon sweet paprika
- *1 teaspoon buttermilk (for that ranch dressing taste)
- Chopped parsley or cilantro for garnish
- Rub salt and pepper over your roast (your choice as to how much) and then dust the roast with the flour and pat it in.
- Heat the oil in a large cast iron skillet or heavy dutch oven until it is very hot. Then gently place the floured roast into the oil and brown it on all sides. (Please be very careful with this hot oil as I still have the burn scars on my bottom wrist where 20 years ago, I accidentally "dropped" a roast into the oil and it splattered...just sayin')
- The browning should take about 4 minutes a side, depending on how hot your oil is. You want it to have a nice golden crusty coating.
- Carefully, remove the roast and place it in your slow cooker or crock pot.
- Lay the butter and the Pepperoncini on top of the roast.
- Make the ranch dressing by combining the buttermilk, mayo, vinegar, garlic powder, dill and paprika, whisking to emulsify the mixture and pour over the roast.
- Place the lid on the crock pot and cook on low for about 6-8 hours or on high for about 4 hours. The slower this cooks, the more tender it is, so I recommend it to be the longer cooking time. You will want the roast to shred easily with a fork before serving it in the gravy juices.
- You can garnish the serving plate with parsley or cilantro, and serve mashed potatoes, roasted potatoes, rice or noodles
- *Or you can use 1 stick of butter, 1 package of ranch dressing and 1 package of (Au Jus) gravy mix
- Top or bottom round roast works just as well.
- Please use the Pepperoncini as this adds flavor and a zip to the roast...you can garnish the plate with the Pepperoncini which is pretty.
- I have also placed potatoes and carrots in the crock pot to cook along side of the roast and they are yummy.
My dear readers….Yes, I know it is February….but I don’t know if I ever showed you my Christmas Tablescape.
I am sure you caught bits and pieces of it through-out December’s recipe photos…..but just in case you missed it and just in case you really care to see… and just because you might like to know where I purchased items… or just because you live far away and are not able to pop in and have a cup of tea or coffee or a piece of coffee cake with me….well, just in case, I will show you what I did to get ready for the Christmas Holiday.
I really enjoy decorating and so here is a pic of the way my dining room table looked over the Holidays.
I decided 2015 would be a copper Christmas and I carried it through with a burlap table runner for my dining room table….actually two burlap runners.
I love the juxtaposition of the rustic burlap, grapevine sleigh, and shiny copper metal with the elegant feel of the champagne colored glasses.
The bottom runner has an open weave while the top runner has a closer weave. I purchased both of them at Michael’s. The good news about the burlap runners is they pulled double duty. I used them for my Thanksgiving Tablescape 2015! (see Thanksgiving Dinners and Carving The Bird in case you missed it)
I had received the copper bowl several years ago from Only Daughter. It came with a beautiful yellow and gold flower arrangement for my November birthday. I really like the copper pedestal bowl and have used it numerous times for different decor. In the above pic, it anchors one end of the table. I added simple copper colored ornaments as well as gold ornaments.
The tall candle holders were originally black, but I took a can of copper spray paint and sprayed sporadically to give a weathered/worn effect. I actually didn’t mind the spray getting on a few of the already attached greenery at the base and under the candles. I had tried to take the greenery off, but it looked like it was on there for life, so I just left it alone and I really liked the way the candle holders turned out.
I had a large glittery deer in the sitting position, so I placed him on one side of the candle holder and a rustic sleigh that I found at Old Tyme Pottery a couple years ago…in the center of the table. I also put copper and gold ornaments in the rustic grapevine sleigh.
The extra large cup/mug filled with hot chocolate was a purchase from Crate&Barrel. I just loved the fact that they were hand painted stoneware and no two were alike. The peppermint dishes were a purchase from several years ago from Target.
The chilled egg nog below gave a frosted look to the copper mule mug. I really liked that affect.
The copper mule mugs I found at Sam’s Club and I loved the cardinal sitting on a spool of twine…it is actually a ornament for our rustic tree, but I just loved the color it gave to the table. so off it came from the tree to the table.
The champagne colored glasses I purchased at Pier 1 to use for my Thanksgiving tablescape and carried them over for Christmas. I also placed a few cinnamon scented pine cones in and around the table to give it a more rustic look.
I am nostalgic when it comes to Christmas..and I love adding to my Gingerbread village each year. My houses are from Byer’s Choice. This year I added two little snowman and the directional sign to the North Pole.
Well, I hope you liked my little tour….
And now it is time to think about Valentine’s Day….I will post the tablescape for that when it is all set up.
Hugs and have a Blessed Day.
Continuing The Count Down….to the Super Bowl! Yes, my dear readers, I have another recipe that is certain to be a hit for your sports watching or just for your sandwich eating!
I have to confess that I have been searching for easy to do foods for the big game because I have two other projects going on and I am finding myself looking for short cuts.
One project is of course, the upcoming Valentine’s Day! We are having friends over for a small and intimate Valentine Dinner Party. I have a few fun quiz games to play…(Do you really know your spouse?) and I will share the menu and tablescape as we get closer to Cupid’s Arrow! It should be a lot of fun!
The second project is one I touched on about a week ago when I shared the color app for choosing paint colors for interior painting. Yes, the Hall/Guest Bathroom Makeover.
“Honey, I have an idea…..” I said to the Captain a few weeks ago. And if you have followed me you will know that when I say those few little words… that means there is going to be a project and the Captain will play a major part in the physical part. I do the planning and he carries it out! Works for me!
When it comes to a room make over….it doesn’t have to cost a lot of money or involve all new furniture or fixtures. One can simply use paint color and the beauty of paint is that you can update or make over a room for $25-$50! I wouldn’t call myself frugal, but I do like to get more bang for my buck….and I have to admit that a room color that is just not “speaking” to me….well, another $25 is not going to bust a budget. You can’t compare changing paint color to buying an expensive rug or recovering furniture. There is a bit of a risk involved with those items. But with paint, if you don’t like it, grab that old paint brush and a gallon of paint and change your room. I am not changing out the bathroom basics, but I am planning a major change in the looks of that small room. Yes, of course I will share with you the completed project as well as paint and accessory choices.
Oh, but I digress as usual…..perhaps now is a good time to share with you the sandwich of the day for Super Bowl Sunday! It is a Philly Sandwich and so easy to prepare. You can use your crock pot or your pressure cooker depending on the time you have.
There is also much debate on which cheese is the original cheese used by the inventor of the Philadelphia Philly Cheese Steak and you will hear Cheese Whiz…yep! the stuff in the jar, and you will hear provolone. It is your preference. There are two cheese steak “inventors” right across the street from each other in Philidelphia and they both say they invented the cheese steak. I don’t really know, but what I do know is this is a very easy recipe for cheese steaks and you can double the recipe or cut it in half. It is that flexible.
You start out with thin strips of steak….skirt steak works well, add a few ingredients to your crock pot, cover with beef broth and set it and forget it until time to serve your sandwiches. Yummy!
Which cheese do you prefer with your Philly Steak Sandwich? Below is the handy dandy printable recipe if you so desire.
Have a great Tuesday!
- 1 large sweet onion, thinly sliced
- 2 teaspoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 pounds skirt steak thinly sliced or you can use round sirloin steak
- 1 teaspoon garlic power
- salt and pepper
- 8 ounces sliced button mushrooms
- 2 green bell peppers, sliced
- 1 tablespoon low sodium soy sauce
- 2 1/2 cups beef broth
- 4 rolls (hoagie or hot dog)
- Cheese Whiz for purists or you can use the cheese of your choice, provolone is the second choice
- To your crockpot layer in the onions, brown sugar, garlic powder, mushrooms, bell peppers, Worcestershire sauce, butter, steak and lastly add the beef broth.
- Cover and cook on low for 6 hours or on high for 4 hours
- You may stir occassionaly but crock pot cooking requires one to not keep opening the lid or you add to your cooking time...but do check your liquid and if it gets low (you want the liquid to submerse the steak)...then you can add more beef broth.
- At the end of the cook time you may add salt and pepper if desired
- When ready to serve, lightly toast the insides of the bun by laying flat on a grill or cast iron skillet
- Place half of the chosen cheese on the toasty hot bun and add the steak. Then add the remaining cheese to the top of your sandwich. Sometimes I wrap the sandwich in foil to melt the cheese a bit. The heat from the meat usually is enough but you could also pop them in the oven for about 5 minutes to continue melting.
- I sometimes like to cook additional onions and bell peppers, (saute in butter) and set on the table to be added as needed.
My dear readers…..if you are a sports fan like myself…you were very excited Saturday night! Why? you may ask? What was so special about Saturday night? Kansas Jayhawk Basketball of course! AND a win over the Kentucky Wildcats!
But….. let’s talk Sports food! I associate any sporting game with good, easy to eat food. Believe me when I say there is nothing like a tail gate party right in your own home …if you can’t make it out to the sports arena OR …if perhaps you don’t watch sports, but you still like a great snacking food. I mean, you don’t have to like sports to have good eats!
Next week-end is the Super Bowl and there are so many recipes out there, that it is very difficult to choose just which foods to make. Soooo for this week, I will be showing you a few great ideas for your Super Bowl eating….or for whatever the occasion you choose.
The following recipe is a winner! It involves chicken wings and a wonderful Thai sauce that caramelizes into the wings and I am telling you it makes these wings just melt in your mouth. More, Please!
I’ve made these several times and the Captain gave it a big thumbs up for our Super Bowl tailgating party. Check out the steps below…easy peasy! Fresh Pineapple and Mango Salsa…YUM! A great accent to have on the side of the main wings!
Are you planning a Super Bowl Party at your house Sunday?
Share please…..I would love to hear about it.
Have a great Monday!
Rock Chalk Jayhawk!!! KU!!!
Sorry, I just couldn’t help myself!
- 2-3 pounds chicken wings
- 1 tablespoon olive oil (or you can use coconut oil)
- 2/3 cup canned coconut milk
- 1/2 cup creamy peanut butter
- 3/4-1 cup sweet Thai chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 1/2 cups fresh pineapple, chopped
- 1 small mango, diced
- 1 small red chili pepper, diced
- 1/3 cup fresh cilantro, chopped
- juice from 1 lime
- salt to taste if needed (I don't salt my Pineapple Mango Salsa)
- For Pineapple Mango Salsa, combine the pineapple, mango, red chili pepper, cilantro, and lime juice (salt is optional) Cover and store in the fridge until ready to serve.
- For Wings: In a large bowl add the wings, oil and salt. *Mix with your hands to coat each wing and spread on a rack which has been placed over a foiled sheet pan. Transfer to a preheated 400 degree oven.
- Bake wings until nice and crispy (about 45 minutes) and remove to paper towels to drain. (save your baking rack and sheet)
- For Sauce: In a large bowl, combine the coconut milk, peanut butter, Thai chili sauce, soy sauce, lime juice, ginger, and brown sugar...whisking together until smooth (at this point I like to taste the sauce to see if I should add more Thai chili sauce)
- Add half of the wings to the sauce, mixing to coat each wing
- Lay the sauced wings on the wire rack, repeating this process until all the wings are coated and on the rack. Transfer to the oven and bake until the sauce is starting to get glossy and lightly caramelized (this should take about 5–10 minutes depending on the heat of your oven.
- Remove the wings to serving dish and garnish if desired with chopped cilantro and lime slices (you could even add a few chopped peanuts)
- There should be sauce left over and if so, you can heat on top of the stove until warmed to serve on the side along with the salsa.
- *Place foil under the wire rack for easier clean-up
Two Little Eaglets!
Sound the trumpets! They are hatched and they are sooooo cute! Poor Harriet has covered and fed them for the last 24 hours and it has really rained, very hard at times. Below is the stat for the current time. She left the nest briefly to bring a fish and booted “HIM” out so she could feed and continue to keep her babies warm.
An amazing fact is that while watching these eagles….they look a bit small…when in actuality their foot with claws are about the size of a human hand. I find myself “listening” to the video while I work around the kitchen….and if I hear Harriet screech or the babies chirp, I rush over to take a look and they are so fascinating to watch.
At this time, Harriet has let M15 take over keeping the little ones warm. I apologize for the quality of the pics … the top photo is Harriet on the left and M15 on the top right. They are ready to switch out the baby sitting. The two eaglets named E7 and E8 are in the center. There is a fish carcass to the right and near the top of the pic. The second photo is of M15 sitting on the nest. Harriet is currently sitting on a branch above waiting to take off and stretch her wings and of course find more food. She will come back and she and M15 will switch places again.
The babies appear to be healthy and if you care to watch…this is the link:
But I must warn you, it is addictive. There are over 1600 viewers watching at this time from all over the world.
Speaking of keeping warm….we had a low temperature this morning of 56 degrees and a cool breeze so other animals are trying to stay warm. The below pic is of the warm waters of the Power Plant and the numerous manatees that congregate there. This is a wonderful place for people to get an up close and personal view of these huge creatures.
There is lots to see and do in Florida….I hope you, my dear readers get a chance to visit sometime.
Have a Blessed day!
Chalking Isn’t Just For Blackboards Anymore…
A couple days ago, I looked at my sweet little Pomeranian, and realized he was overdue for a grooming. If you follow me, you will know that I have the greatest little dog….Jesse James! His name was decided because he was like a little bandit….he stole our hearts! I love animals and this little guy is definitely a P.O.M.S…..a piece of my soul.
I usually have a set schedule for his grooming appointments, but there are times when I forget to make an appointment or we get busy and…well, you know how that goes, right?
When Jesse’s feet start looking like elf shoes (pointy fur pieces at the ends of his paws), I realize he is way overdue for a grooming. The pic above and below were taken while Jesse and I were waiting and watching outside for the Captain to come home! His expression seems to say….“so, when is he going to get home”?
Luckily, I can go online and make his appointments. I just fill out which groomer I prefer (Susan) and what I want to have done, BUT….this time I actually started reading all the choices available, including bath preferences, ear cleaning, nail clipping, teeth brushing, head chalking and…. WHAT? head chalking?? “Whaaaat is Thaaaat?” I said out loud to no one but myself. I had never heard that term before and I really should have guessed because as I read further, I saw that tail chalking and paw chalking were also choices…along with pastel colors.
Ohhhhhh, now I understood. This is where the groomer uses a special pet chalk mixed with a bit of water and applies the color to your pet.
Below are a few examples of the many choices available for white poms.
This combination would be a bit like the Kansas City Chiefs Football Team colors.
And this would certainly work for the Kansas City Royals Baseball team and the Kansas Jayhawks Basketball team colors.
This paw color would be great for just that little touch of color without going overboard.
Or perhaps you might like to have your dog look like a fox?
If you don’t really want color and your dog likes braids, this is an option!
Or, your little Pom could have most of his fur removed and he could look like this little bear.
Color is not restricted to Pomeranian, Only Daughter has cocker spaniels….she could choose to color her dog’s tails…or ears!
Wow! So many options.
So, I did what any fur baby mother would do…..I picked Jesse up in my arms and showed him the pictures to see which one he liked the best.
And this is what he chose…..
His usual cut for our warm Florida weather….nothing special, no frills and certainly no colors… and that is just fine with me.
My dear readers, what are your thoughts on chalking? Is it just me or do some of those “chalked” dogs look a bit sad?
Steaming Tea, Warm Donuts and Me!
My friends…..there is nothing better on a cold, snowy, Winter day OR……. a sunny, relaxing day by the pool! Contradiction? Not really!
I mean it just doesn’t get any better, does it?
Picture this: Take a deep breath and close your eyes and imagine a plate of warm, maple-spice donuts and that wonderful maple glaze with just a hint of maple syrup oozing down the rounded sides of the donuts. Come On Now!!!!!…..and your favorite drink cradled in your hands.
Yep! these are simple delicious and you can make them in just a few minutes.
I have to admit that when I bought my donut pan several years ago, I hesitated….I was hearing the adage…..do not buy any gadget, if it can only be used for one purpose. And that really does make sense…. to most people……, but not to me. No, I can convince myself that I will use it for numerous other things and so I made the purchase and took the plunge. Granted, I do not use my donut pan every day…but it was relatively in-expensive, and I have used it quite a few times….mostly for donuts, but I have used it as a jello mold, and to make little donut shaped cakes and once I used it for donut shaped ice cubes in a punch bowl….a long story for another time.
Back to donuts….you must make these donuts if you want to have a snack just a little bit different and very quick to whip up. Actually, I made several batches of the easy to make cake donuts (each batch makes 6 donuts)….I put thinner and thicker glazes before deciding that I like the thinner glaze. I added a bit more maple syrup to thin the glaze a bit more….but your choice.
The handy dandy printable recipe is below….try it or make it your own with the addition of ingredients you love.
I’m sorry if you are shoveling snow or chopping wood for the fire or…..perhaps you are sitting by the pool in Florida…and no, sitting by the pool in Florida isn’t something to be sorry for. But take a break and have yourself a home made cake donut! I am sure you already have the ingredients in your pantry.
What is that? Oh, got to go! There is another maple donut calling my name, and my tea kettle is singing to me, telling me my water is ready for that cup of steaming hot tea!
Enjoy your Wednesday!
- 1/4 cup butter
- 1 cup cake flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sour cream
- 1/8 cup of milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter, melted
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- Preheat your oven to 350 degrees and apply cooking spray to your donut pan.
- Melt the butter, set aside to cool.
- In a bowl, mix the flour, baking soda, nutmeg, pumpkin pie spice and salt and set aside. (I use my measuring cup and a fork)
- In a small bowl, add the melted butter, sour cream, milk, egg, vanilla and sugar. (I used another of my measuring cups) Mix until smooth.
- At this point, you will add the flour mixture to the egg mixture and mix until well combined.
- Spoon the mixture (it will be a bit stiff) into a quart sized plastic bag. Cut the tip off the corner, and pipe the batter carefully into each donut mold. (It is easier to put your plastic bag in a bowl first (or large measuring cup) and pour/spoon the batter from your bowl into your bag.
- Bake for about 10-15 minutes or until the top springs back from the touch. (do not over bake or they will be dry) The sides should be just starting to turn color.
- Remove from oven to cooling rack and glaze immediately.
- In a flat bowl or deep plate...combine the butter, maple syrup and powdered sugar, gently mixing until smooth
- Dip the donuts (or spread with a knife) into the glaze going half way up the donut....unless you want to drop the whole donut in the glaze....your call.
- Grab a cup of hot tea or coffee and enjoy
- The trick to not spilling donut batter all over your donut baking pan is to use a plastic bag with the end cut off....it makes the perfect pouring spout and you pan won't have little round mints of dough or streaks of really brown donut. You know what I am talking about here my friends. :)
- If you prefer not to have your donut taste of spice....just omit the pumpkin pie spice and nutmeg, then the donut will be more like a vanilla cake donut...also substitute milk and vanilla for the maple syrup if you prefer a vanilla glaze
- I like a thinner glaze so I added a bit more maple syrup to the glaze mixture and put it on the donuts as they came from the oven.