02 March 2015

Homemade Yeast Donuts

Well, it's been a few months since I've posted hasn't it? But, with the arrival of baby number 3 a couple of weeks ago I decided I need to start doing something I enjoy to help save my sanity, even if that something is still at home with 3 kids begging for my attention. So, hopefully I'll start cooking and baking and trying new recipes again. I hope that means I start posting more here too.

I actually made these donuts a long time ago, sort of. Back in November when little boy was celebrating his 4th birthday I was suffering from pregnancy insomnia. I was wide awake at 5 AM and decided I should do something to make little boy's birthday more special. I knew he liked donuts and I knew hubby had a donut recipe from his grandma. I had heard really good things about this recipe, so I decided to give it a  try. Now, I dont have a donut cutter so I just used a round cookie cutter to cut out myt donuts and a really small diamond shaped cookie cutter to make my donuts. My donuts ended up being smaller than donuts from a bakery. It turns out this recipe makes a lot of donuts, like twice as many as my family needs at once. So after I cut out all of my donuts I put half of the donuts on some parchment paperand decided to try and freeze them. I fried up the other half that day and they were yummy. Well fast forwad to this weekend, I finally took the remaining donuts out of the freezer and to my delight they freeze really well. I took them out of the freezer friday night and let them thaw in the fridge. I pulled them out Saturday morning, let them rise a bit, then fried them and they were fantastic. You just have to forgive me for using an instagram photo. It didn't occur to me to share this recipe on my blog until after I shared the instragram photo with my friends and a few people asked me for the recipe. At that point we had already eaten the donuts, so I couldn't get better pictures.

Oh, and as for the frosting, I just warmed up some canned frosting and dipped the donuts in it.


  • 2 C. warm water
  • 3 T. yeast
  • 1/2 C. sugar
  • 1/2 C. shortening
  • 1/2 C. dry instant potato flakes
  • 3 eggs
  • 1 1/2 t. salt
  • 1 t. nutmeg (optional)
  • 1 t. lemon extract (optional)
  • 5 1/2 - 6 C. flour

Mix and knead to make a soft dough.  Let rise once.  Roll out dough and cut out doughnuts. Let rise again. Fry in hot oil until golden brown, flipping over once. (375F)  Drain and glaze. 

Uncooked donuts freeze well. Let thaw in fridge over night and then let rise in warm place before frying.

Note: the temperature of the oil is important. If the oil isn't hot enough they will cook too slowly and soak up too much oil.

25 August 2014

Zucchini Pie {aka imposter apple pie}

First off, I really haven't forgotten about this blog, but life is busy! It also just doesn't help that with the big move last fall I sort of got out of the routine of posting. But seriously, life is busy. We're in the middle of finishing our basement and have been doing all sorts of home improvement stuff through out the house and fixing up our backyard. This means I haven't been doing a lot of cooking or crocheting and haven't had much to post on this blog.

With all this being busy I didn't have a chance to grown my own garden this year. However I have had a few people make me take zucchini from them since zucchini always grows more than any one person could ever use.  Saturday, we went did the Peach Festival 5K in Ft. Collins with some of hubby's family.  Afterwards his aunt was feeling inspired to make a peach pie. We didn't hang around for pie, but she did send us home with zucchini. Well, pie was sounding good when we got home so I decided to make a zucchini pie. Last year I made some delicious zucchini cobbler bars, which I just discovered I can't find on this blog anywhere, so I'm guessing I never posted them. I took them over to a friends house and her hubby started eating them. He had no idea what they were. Eventually we said something about how they were zucchini and he had to go back and eat more because he didn't believe they weren't apple. So, eating zucchini pie is pretty much like eating apple pie.

Zucchini Pie

  • 1 - 2 large zucchini peeled and sliced. (Large zucchinis work better as they are firmer than smaller)
  • 2 uncooked pie crusts
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoons cornstartch
  • 1 teaspoon almond extract

Place zucchini in a large bowl with some paper towel. Try and squeeze out a little liquid and let the zucchini sit in the bowl with the paper towel while you prepare your pie crust. Roll our one pie crust and press in pie plate.  In  small bowl mix together sugars, cinnamon and cornstarch. Remove paper towel from zucchini. Pour sugar mixture over zucchini and add almond extract. Toss until zucchini is evenly coated. Pour zucchini mixture into pie plate. Roll out second pie crust and place over top of zucchini. Seal edges of pie and cut slits in the top. Bake pie at 375F for 45-55 minutes, until mixture is bubbly.
Filling before baking

28 July 2014

Creamy Red Potatoes and Asparagus

I bought a ham to make for a nice Sunday dinner.  Usually we make cheesy potatoes, but that's not what I had in mind. Anybody who's served a mission for the Church of Jesus Christ of Latter-day Saints knows that the food at the MTC was pretty fantastic. I was there for 9 weeks before I left for the Czech Republic and I got to know the menu pretty well. One of my favorite days was when they had ham (they also had delicious raviolis that same day.) They served the ham with creamy red potatoes and peas.  That was my inspiration for these potatoes.

Creamy Red Potatoes and Asparagus

  • 4-5 red potatoes
  • 1/2 bunch of asparagus
  • 1-2 green onions 
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk'
  • 1/2 cup chicken broth
  • salt, pepper, garlic powder, dried thyme, to taste
Chop potatoes, asparagus, and green onions and place in a casserole dish.
Start by making a white sauce: Melt butter in a sauce pan over medium heat. Add flour to melted butter and mix until smooth. Add milk, chicken broth, and seasonings. Blend together with whisk so flour mixtures incorporates well. Bring mixture to a boil, stirring frequently. If mixture becomes to thick add extra milk. Remove from heat and poor white sauce over vegetables and toss vegetables until evenly coated. Bake vegetables at 375F for 30-40 minutes or until vegetables are cooked through.

23 July 2014

Crochet Shark Hat and some other hats too

So, we'll just pretend that I've been posting more than once a  month on this blog.

I wanted to share some of the fun crochet projects I've made this summer.

One of my friends adopted an adorable little baby boy.  I figured he would need a nice warm hat once winter comes around, especially since they live near Salt Lake. I tried my hand at a little shark hat and I think it turned out great.

My friend Michelle at Michelle Carlson Photography has been keeping me busy this summer too. She's had me make a few adorable hats for newborn shoots.  She had me start out with a bonnet and an apple hat. I made her another pink bonnet with teddy bear ears, but I forgot to take a picture.

03 June 2014

Raspberry White Chocolate Pudding Mix Ice Cream

Summer has started. The weather is warm and that means it's ice cream season.  I decided I needed to pull out my little ice cream maker. I just have a little one. It only makes about 2 cups of ice cream at a time. It's the kind that you put the bowl in the freezer all day. Then you pour in your ice cream mix and let it run for about 10 minutes and get soft serve ice cream.  So I put the bowl in the freezer and started to search for ice cream recipes and then I got to thinking. I wonder if I can use pudding mix for ice cream and found a really easy recipe that didn't even require a machine. So, my ice cream machine bowl is still sitting in the freezer waiting to be used.  The nice thing about using the pudding mix is that it held the mixture together, so when the kiddlets were eating there ice cream cones and the ice cream started to melt, it didn't drip all over the place.

Raspberry White Chocolate Ice Cream

  • 1 small box white chocolate flavor pudding mix
  • 1 can (14oz) sweetened condensed milk
  • 2 1/2 cups milk
  • 1 cup fresh raspberries

Mix all ingredients together and still until smooth. Pour into a shallow dish and place in the freezer, stirring every ten to fifteen minutes until frozen.

Notes: This ice cream was delicious and great just the way it was. It was a little hard once it completely frozen. Maybe it was because it was taking a long time to freeze (I didn't put it in a shallow dish) and I eventually gave up on the stirring and went to bed.  Maybe it needed a liquid with a higher fat content than the 2% milk I used. I really am not an ice cream expert but get the impression that this recipe could be played with, but I would still highly recommend this recipe as is.

This icecream would probably also be fantastic with cheesecake flavor pudding mix and some graham cracker bits mixed in. Yumm.
Related Posts Plugin for WordPress, Blogger...