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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