recipe: raised doughnuts

I am personally not a huge fan of doughnuts, but my husband and children are. It’s usually their treat whenever we make the odd trip into town and need some sort of snack in order to make it to the next meal! I’ve always wanted to try baking them myself, but never seemed overly motivated. That is, until now.

These were actually fairly easy to make! The only issue was that every website that I came across would not say how long to cook the doughnuts in the oil. I thought that turning raw dough into cooked dough would take 5-10 minutes at least. In fact, it only tastes about 2 minutes! Hence they are a little darker than they should be. However, I adjusted the recipe accordingly. My next batch (and yours) should turn out perfectly!

Raised Doughnuts

Makes 1 dozen

Ingredients:

1/2 cup granulated sugar
2 tbsp butter, plus more to grease
3/4 cup buttermilk or soured milk, hot
1/4 cup water, hot
1 1/2 tsp active dry yeast
1 large egg
3 1/2 cups all-purpose flour
1 tsp ground nutmeg
1 tsp salt
4 cups oil
Icing
Sprinkles

Steps:

1. In a large bowl, combine the sugar, butter, milk, water, and yeast. Stir. Let stand covered for 10 minutes.

2. Next beat in the egg. Add the flour, nutmeg, and salt and mix until well combined. Knead in bowl until consistency is firm yet not too sticky. Grease a medium-sized bowl and place dough inside. Cover with a tea towel and let stand for 1 hour.

3. Punch down dough. Move to a floured surface and roll out into one long strip. Divide into 12 balls. Poke a hole in the centre of each ball using your finger. Work into a nice, even, smooth shape of a doughnut. Repeat. Cover and let rise for 30 minutes.

4. Drop each doughnut into a deep fryer or lightly boiling pot of oil. Cook for about 1 minute on each side, then remove and place onto tea towel over a cutting board or cookie sheet. Let cool. 

5. Finally, decorate as desired! I glazed with icing and then topped with sprinkles. Have fun with it! They’re yours to enjoy.

Emory

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recipe: homemade potato chips

These potato chips are so easy to make and taste ah-mazing. I will say that they are a bit time-consuming (as you can only cook a few chips at a time), but do require so little ingredients and steps. Their smell will bring up happy memories of fair food. Pair with the homemade hot dogs buns and you’ve got yourself a winning dish!

Homemade Potato Chips

Ingredients:

5 large potatoes
2 litres ice water
5 tsp salt
1 tsp ground pepper
3 cups oil, any kind

Steps:

1. Using a slicer or a very sharp knife, slice the potatoes into the smallest pieces possible. Put into a large bowl, adding the ice water and 3 tsp of salt. Let soak for 30 minutes-1 hour.

2. Heat a large skillet with oil over medium heat. After soaking the potatoes, pat dry. Very carefully drop the slices into the oil and cover with a lid so as not to burn yourself. They should begin to deep fry. Continue to move them around with a large spoon or spatula. Cook for approximately 3-5 minutes on each side or until they are browned. Remove them from the oil, pat them dry, and top with salt and pepper. Serve once they have cooled!

Emory

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recipe: homemade hot dog buns

Homemade Hot Dog Buns

(Makes 10)

What food epitomizes summer more than a delicious hot dog? There may be other great contenders, but when I think of warm weather and the outdoors, I always think of BBQs, picnics, and of course, hot dogs. So why not up your game and make your own hot dog buns? It is relatively simple and the end result is only that much more delectable.

Ingredients:

2 tsp active dry yeast
1 cup warm water
3 tbsp sugar
1 tsp salt

1 large egg
1/4 cup butter + more to brush buns, melted
3 1/2 cups all-purpose flour

Oil (any kind), to grease

Steps:

1. In a large bowl, combine the yeast, water, and sugar. Stir, cover with a tea towel, and let sit until frothy- about 15 minutes.

2. Add the salt, egg, butter, and flour. Mix until well-combined. Transfer to a floured surface and knead for 5-8 minutes. Then grease a medium bowl and place the dough inside, coating it with the oil. Cover with a tea towel and leave in a warm spot for 1 hour.

3. Punch down the dough. Place on a floured surface and form into a log. Cut into 10 equal pieces. Roll out each piece until it resembles a hot dog bun (about 6” long). Put the buns on a greased baking sheet. Cut a slit down the middle of each bun. Cover again and let rise for 30 minutes.

4. Preheat oven to 375°F. Bake the buns for approximately 20 minutes. Once browned, remove and brush with butter. Let cool before serving! 

Note: You can substitute a bit of the all-purpose flour for whole wheat flour, like I did. I always prefer to do a combination of the flours, so I switched 1 cup out for whole wheat. Feel free to substitute as much as you would like, or none at all!

Emory

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recipe: vegan dill pickle soup

Apparently Dill Pickle soup is suddenly sweeping the nation. When I first heard about it, I must admit that I was a little taken aback. I thought, that doesn’t sound good. Then I looked it up online. It looked a little better, but still not something that I wanted to eat. So I had no other choice but to make it! But rather than filling it with sour cream (an ingredient that I despise), I decided to make it me-friendly; which is vegan. I also decided to blend it, because in my opinion, it wasn’t as good or creamy when it wasn’t blended. 

So after all of those changes, how did it taste? Pretty darn good! But try it for yourself. 

Vegan Dill Pickle Soup

Ingredients:

2 cloves garlic, peeled and chopped
2 tbsp oil, any kind
3 tbsp vegan butter (or regular if you’re not making it vegan)
1/2 yellow onion, chopped
6 cups chicken broth
2 cups almond milk (or regular milk)
1 cup dill pickle juice
6 large potatoes (red or yellow), felled and chopped
2 cups carrots, diced
1 1/2 cups dill pickles, diced
1 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp chilli powder

Steps:

1. In a large pot, heat the oil over medium. Throw in the garlic. Meanwhile, add the butter. Prepare the onion and throw it in as well. Continue to cook for a few minutes, then add the chicken broth, milk, and pickle juice. Prepare the potatoes, carrots, and pickles and add them as well. Cook over medium heat for approximately 20 minutes or until vegetables have softened. Remove from heat.

2. In a food processor or blender, blend the soup completely. Then return to the pot and add the dill, pepper, and chilli powder. Mix well. Serve when it’s still warm, or refrigerate for up to 3 days and reheat as needed. Finally, enjoy! This soup is kind of a big dill. ;-)

Emory

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recipe: braided easter bread

Traditionally, Easter bread is a sweetened loaf that has been served for many centuries. This one in particular is modified from a traditional Italian loaf. After combining a few recipes that I found online, I made this loaf twice and settled on the one where I had the best results. I altered the steps, added and took away some ingredients, and didn’t add dyed eggs to it. It is a soft and sweet loaf that can really be served anytime during the year! It is paired best with light or sweet toppings (such as butter or jam).

Braided Easter Bread

Ingredients:

2/3 cup granulated sugar
1 1/2 tbsp active dry yeast
1 1/2 cup warm milk
1/2 cup butter, plus more to grease
1 tsp salt
1 tsp vinegar
2 large eggs
1 tsp vanilla
6 cups all-purpose flour

Steps:

1. In a large bowl, combine the sugar, yeast, and warm milk. Mix and cover with a damp tea towel for 15 minutes. Mixture should be bubbly.

2. Add warm butter, salt, vinegar, eggs, and vanilla. Beat over medium for 1 minute. Add flour 1 cup at a time. Use approximately 6 cups or until dough is slightly firm and no longer sticky to the touch. Move to a floured surface and knead by hand for 5 minutes. Transfer to a greased bowl, cover with a damp tea towel, and let rise for 1 hour.

3. Punch down the dough. Separate into three and let stand on a floured surface. Roll out each one into a rope 1” thick. Put each rope side by side, and pinch the top ends together. Gently braid, then form into a ring.

4. Preheat oven to 400°F. Grease a cookie sheet or 8” cake pan and gently place the ring on top. Butter the ring, then cover with a tea towel and let rise for 30 minutes.

5. Place ring in oven and bake for 25 minutes, or until golden brown. Remove and brush with more butter. Let cool slightly before serving. Can be stored in an airtight container up to 3 days, or frozen up to 3 months.

Emory

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