Apple Fritters

Apple Fritters

Makes about 20 bite sized Fritters

 
1 fresh apple
1 cup all purpose flour
1 1/2 teaspoons baking powder
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 egg ( beaten)
1/3 cup milk

Oil for frying

Glaze
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2-3 Tablespoons milk

Peel and grate the apple a small bowl

Measure and stir all the dry ingredients together in a medium sized bowl

Beat the egg and milk together

Pour into the dry ingredients and mix with a fork

Add the grated apple and stir with a fork until combined

 

Bring the oil temperature up to 350 degrees

Drop the batter into the oil with tablespoons

Fry the fritter until it is brown then flip them over and cook the other side

It will take about 3-4 minutes to cook through

Flip as needed for even browning

Have a plate lined with paper towels ready to lift each fritter out and drain

Continue until all the fritters are cooked

Glaze

Mix together the confectioners’ sugar, vanilla and add in the milk

Stir with a fork and add enough milk to give you a glazing consistency.

Using a pastry brush, paint the glaze onto each fritter or roll fritter around in glaze

Sour Cream Pound Cake #2

Sour Cream Pound Cake

Makes 1 Loaf

 

1/3 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour

1/2 teaspoon baking powder

8 ounces sour cream

 

 

Preheat oven to 325 degrees

Beat together sugar and butter

Add eggs, vanilla and almond extract

Beat mixture until fluffy

Combine flour and sour cream to butter mixture

Mix well

Pour into a greased loaf pan

Bake 1 hour or until wooden tooth pick inserted in center comes out clean

Cool on wire rack completely before slicing

Enjoy!

I used this cake for our Strawberry Shortcake dessert

Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies

Makes 24 Cookies

 

1 cup pumpkin puree

2 eggs

1 tsp vanilla

1/3 cup coconut oil

2 tbsp honey

1 1/2 cups almond flour

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp baking soda

2/3 cup chopped pecans + 2 tbsp finely chopped pecans for the tops

Shaved Coconut

1/4 cup raisins optional

 

Preheat the oven to 350 degrees

In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined

Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix

On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten

Sprinkle the tops of each cookie with the remaining chopped pecans and coconut

Bake the cookies for approximately 15-18 minutes until golden on top

Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack

Pineapple Pie

Pineapple Pie

1 cup crushed pineapple, undrained

1 cup cold water

1/2 cup white sugar

1/8 teaspoon salt

3 tablespoons cornstarch

2 large eggs, separated

1 baked pie crust or graham cracker crust

Cool Whip

 

In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly

Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding

In a small bowl, beat the egg whites with a mixer until they are frothy and thick

Add the egg whites to the pineapple mixture while it is hot

Fold it in to mix

Pour the pie filling into the baked pie shell

Refrigerate the pie for at least 4 hours or overnight

Before serving, top the pie with Cool Whip

Slice and serve cold

 

Lemon Bars

Lemon Bars

Makes about 30 bars

 

Crust

1 1/2 cups flour

1/2 cup confectioners’ sugar

3/4 cup butter

 

Filling

4 eggs

1 1/2 cup white sugar

3 tablespoons flour

1 teaspoon baking powder

1/2 cup lemon juice

 

Preheat oven to 350 degrees and grease a 9×13 pan

In a medium bowl stir together 1 1/2 cups flour and 1/2 cup confectioners’ sugar

Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs

Press the mixture into the bottom of the pan

Bake for 15 minutes

Stir together the eggs and white sugar

Add the flour and baking powder, mix until lumps are gone

Stir in the lemon juice

Whisk the filling until a creamy froth develops

Pour the lemon mixture over the baked crust

Bake for 20-25 minutes in the preheated oven

Refrigerate to set before serving

Dust with confectioners’ sugar before serving

Strawberry Shortcake the Easy Way

This was a great dessert to have while we were watching a movie.  Only took a few minutes to put together but was so good!!!

 

Strawberry Shortcake the Easy Way

Serves 4

 

4 cups sliced strawberries

6 tablespoons sugar

Whip Cream

Biscuits

 

Mix strawberries in a bowl with the sugar

Let stand about 15 minutes to allow the juice to form, stir often

Slice biscuits in half

Place the bottom half of the biscuit on a plate or bowl

Top with a spoonful of strawberries and whip cream

Place the top biscuit on the whip cream

Scoop another spoonful of strawberries with juice on top biscuit

Top with any remaining strawberries and juice

Enjoy!

 

* You can use store bought or tube biscuits like Pillsbury Grands

Dirt Dessert

April Fools Day, is one of Korbyn’s favorite days.  Today he decided to make a dessert that would be perfect for today!

 

Dirt Dessert

Makes 10 cups

 

1 (3.9oz) package of chocolate flavored instant pudding

2 cups cold, fresh milk

8 ounce tub whipped topping

15 or more, Oreo cookies finely crushed and divided in half

Gummy worms

10 clear plastic cups (6-7 oz size)

 

Whisk pudding mix and milk in a large bowl for 2 minutes

Let stand 5 minutes

Stir in whipped topping and ½ of the cookie crumbs

         

Spoon mixture evenly into cups

Only fill about half way

Top with remaining cookie crumbs

Refrigerate for about an hour

Top with worms right before serving

Enjoy!!!