Enjoy & have a nice meal !!!

Hello there, My name is Rolla and I am very glad you’ve stopped by to read my cooking blog. It looks like nowadays not many people have time and/or mood to cook food at home. And I think, even less of them are actually enjoying the process of making home food, they probably think: making food is hard or boring. So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them.

Amish Apple Fritter Recipe
















Ingredients
For fritters:

2 Tablespoons granulated sugar
2 large eggs
1 cup all-purpose flour
2 tsp. baking powder
½ tsp. cinnamon
½ tsp. salt
¼ cup milk
2 tsp. fresh lemon juice
2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)

For glaze:

1¼ cups powdered sugar
¼ tsp. vanilla
3-4 tsp. warm water (thin enough to make the glaze “paintable”)

Directions

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil.
When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze.
Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

Notes
If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot “right out of the fryer” fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch


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Banana Drop Cookies.
















Ingredients:

1¼ cups sugar
2/3 cup butter
1 teaspoon vanilla
1 cup banana; mashed well
2 Eggs, beaten
2¼ cup flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon cinnamon
For topping (optional)
1/4 Cup sugar
1 teaspoon cinnamon

Directions:

In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon.
Cream sugar, butter, and vanilla until light and fluffy.
Add eggs and beat well. Stir in banana.
Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator.
Preheat oven to 400.
Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired.
Bake 8-10 minutes or until browned. Cool 2 minutes, then transfer to racks

Enregistrer


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Church’s Honey Butter Biscuits



















INGREDIENTS:

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 teaspoons sugar
1 teaspoon cream of tartar
1⁄2 cup vegetable shortening
2⁄3 cup whole milk
1⁄4 cup butter, melted
1⁄3 cup honey

DIRECTIONS :

Preheat oven to 450°F.
Mix flour, baking powder, salt, sugar, and cream of tartar in a medium bowl.
Work the shortening into the flour mixture by crumbling with your hands until the mixture feels like cornmeal.
Pour milk into flour mixture and mix well.
On a slightly floured surface, knead the dough about 12-15 times.
Make dough into balls (about 2 inches) and place on baking sheet.
Brush Dough balls with some of the melted butter.
Bake 10-12 minutes or until golden.
Meanwhile Bring the remainder of the butter, and all of the honey to a boil in a sauce pan, then set the honey butter aside.
When biscuits are done remove from the oven and immediately brush each biscuit with honey butter


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Cheesy Bundt Bread













INGREDIENTS :

● 3 cups all-purpose flour, sifted
● 1 cup sharp Cheddar cheese, grated
● 1 cup Parmesan cheese, grated
● 2 large eggs
● 3/4 cup sour cream
● 3/4 cup plain Greek yogurt

● 1/2 cup unsalted butter, melted
● 1 teaspoon baking soda
● 1 tablespoon baking powder
● 1 teaspoon salt
● 1/2 teaspoon garlic powder
● 1/2 teaspoon onion powder



PREPARATION :

1 Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray, and spread evenly around pan with a
paper towel.
2 Mix flour, baking soda, baking powder, salt, garlic powder, and onion powder in large bowl until combined.
3 Whisk together eggs, sour cream, and Greek yogurt. Pour mixture into dry ingredients. Add melted butter and
stir to combine.
4 Mix Cheddar cheese and Parmesan cheese into mixture. Pour batter into Bundt pan, spreading evenly to edges.
5 Bake for 50-55 minutes, until inserted toothpick comes out clean. Remove from oven. Cool 10 minutes before
slicing

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Cheese Stuffed Meatloaf























Ingredients

1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese

Instructions

Preheat the oven to 350°F. 
In a skillet, sauté the onion and pepper in the oil until tender. 
Combine these veggies with the remaining ingredients except the cheese in a bowl. 
Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. 
Repeat so you have two meat-cheese layers.
Bake for 45 minutes (the internal temperature of the meat should reach 165°F). 
Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 servings.


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Easy Homemade Divinity Candy
















Ingredients:
21/2 cups sugar
½ cup water
½ cup light corn syrup
¼ tsp. salt
2 egg whites
1 tsp. vanilla extract
1 cup chopped pecans, toasted
Garnish: toasted pecan halves


Directions:
1. Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248° (about 15 minutes). Remove syrup mixture from heat.

2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.

3. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272° (about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.

4. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool.


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Banana Bread In a Jar


















Ingredients:
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves (I used half a teaspoon because I didn’t want mine too ‘clovey’.)
2/3 cup chopped pecans or walnuts
You will also need:
12 250 ml canning jars – sterilized
funnel


Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease insides of a dozen 250ml canning jars. (I wiped mine down with vegetable oil.)
In a large bowl, cream shortening and sugar until light and fluffy. Mash bananas–Beat in eggs, bananas, and water.
Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
Add to banana mixture and mix well.
Add nuts and stir them in with spoon.
Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
Place jars directly on rack in oven. Bake for 45 minutes. Don’t worry if a few rise over the top of the jar a bit. You can press it down with the lid after it has finished baking.
While jars are still warm, add lids. Screw on tightly.
Listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.

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Cinnamon Rock Candy













Ingredients:
1 cup water
3 3/4 cup sugar
1 1/4 cup light corn syrup
1 tsp red food coloring
1 tsp cinnamon oil (2 tsp. if you like it spicy)
1 1/2 cup powdered sugar
1 butter, for greasing the surface

Directions:
1 butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.
2 in a large deep sauce pan combine water, sugar, corn syrup and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature. Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.
3 Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.
4 after 4 hours dust the top of the candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.
Cinnamon Rock Candy


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Texas Trash
















INGREDIENTS:
8 oz package cream cheese, softened
16 oz container sour cream
2 can(s) 16 oz each vegetarian fat-free refried beans
1/2 pkg taco seasoning (you can use the whole package if you prefer)
2 c shredded cheddar cheese
2 c shredded pepper jack cheese


How to make it :
Pre-heat the oven to 350 degrees.
Mix together the cream cheese and sour cream. Stir in the refried beans and taco seasoning until well combined.
Spray a 9×13-inch baking pan with cooking spray. Spread bean mixture evenly over the bottom of the baking dish. Top with the shredded cheese. Bake for 25 to 30 minutes, or until cheese has melted and is beginning to brown. Serve with tortilla chips.


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COCONUT MACAROONS
















Ingredients:
5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
2 tsp vanilla extract
melted chocolate (optional for dipping)


Instructions:
Preheat the oven to 350 F degrees. Line a cookie sheet with non-stick baking paper or parchment paper.
Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.
Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet.
Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.


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