Baked Glazed Donuts

Ingredients
3/4 cup buttermilk
1 tbsp. Buttermilk
1 tbsp. olive oil
1/4 cup egg substitute
1/2 tbsp. lemon juice
1 tbsp. lemon peel
2 1/2 cup bread flour
1 tbsp. sugar
1/2 tbsp. yeast

Glaze

1/2 cup powdered sugar
1 tbsp. lemon juice

steps



Place ingredients in bread machine following the order specified by manufacturer and process on “dough” cycle; when dough is ready, remove from machine. Separate into 10 balls. Pull a large hole in the center of each, shaping into donut shape. Place on greased baking sheet and let rise until double, about 45 minutes. Bake at 425 degrees until golden, about 6-8 minutes. Combine lemon juice and sugar, adding more juice if needed to make drizzling consistency and spoon glaze over warm donuts.

Corn on The Cob

Everyone has their own way of cooking their corn on the cob. I am not here to judge, just impart how I do it, since I eat it with almost every meal in the summer.

4 ears of corn

Pinch of sugar

drop of lemon juice

Shuck the ears of corn. Put in a pot of cold water, enough to cover the ears. Add a pinch of sugar and a drop of lemon juice (never salt- it toughens the corn). Turn on heat to high. Let come to a boil. Boil for two minutes. Turn off heat. Let sit in hot water for 10 minutes, then enjoy. 

Mint Chocolate Chip Ice Cream

Move over Bryers:

2 cups 2% milk
2 cups whipping cream
1 cup sugar
1/2 tsp salt
1 tsp vanilla
1 tsp peppermint extract
1 cup mini chocolate chips

In a large bowl mix all ingredients except chips. Stir until sugar is dissolved. Pour into ice cream mixer container and churn per machine's instructions. Add chips to the last 5-10 minutes of churning.

We made this for a family cook out last night. It was so simple to make. It took about 45 minutes total. It was so good. It was light and refreshing.

Peanut Butter Cup Ice Cream

I will for sure be making this REAL soon!!

1 1/4 c. smooth peanut butter
3/4 c. granulated white sugar
1 1/4 c. whole milk
2 c. heavy whipping cream
1 1/2 t. vanilla extract
1 1/2 c. chopped chocolate peanut butter cups, chopped and frozen (8 to 10 regular-sized PB cups)

1. To make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

2. To process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you're ready stop the mixing, add in the chopped, frozen peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it. Enjoy!

Better Than Sex Cake

1 Chocolate Cake Mix (plus ingredients to make the cake)
1 jar Caramel ice cream topping
1 can sweetened condensed milk
1 bag Heath Toffee Bits
1 carton Cool Whip

Make cake per box instructions. When cake is done, take out of oven and poke holes with back of wooden spoon. Pour sweetened condensed milk evenly over the cake. Let is settle. Then, pour caramel topping over the cake (I heated mine up to make it easier). Sprinkle a little of the Heath bits over the cake, if desired (I desired). Put cake in fridge for 1-2 hours. When ready to serve, spread Cool Whip over the cake and sprinkle with Heath Toffee Bits.

This cake is better if it sits overnight.

Corn and Cheddar Chowder

3 TBS butter
1 onion, chopped
1 large potato
1 bay
1/2 tsp cumin
1/4 tsp sage
1 tbs flour
2 cups chicken stock
1 1/2 cups milk
1 1/2 cups frozen corn kernals
2 TBS chopped parsley
2 cups shredded Cheddar cheese

In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin and sage. Saute about 5 minutes, until the onion is tender. Mix in flour, coating the onion and potato. Pour in teh chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.

Mix the corn and parsley into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

OR: do like I did and dump everything (except cheese) into a crock pot. Add cheese about 20 minutes before serving.

Swiss Cheese Fondue

New Year's Eve is going to be fondue night at our house from now on:



1 clove garlic
1 cup apple juice
1 lb Swiss cheese, grated
2 tsp corn starch
1 tsp Worcestershire sauce
1 tsp dry mustard
dash nutmeg


Rub sides and bottom of medium saucepan with garlic. Add apple juice. Heat over medium to medium high heat until bubbles begin to rise. Don't boil it. Reduce heat to low. Toss cheese with cornstarch. Add cheese mixture to hot apple juice one handful at a time ove low heat until cheese is melted. Stir constantly with a spoon. After the cheese is melted, add other seasonings. Transfer to fondue pot. Enjoy

You can dip breads and cooked meats in this.