Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Saturday, July 2, 2011
Strawberries Romanov
With Strawberries and sour cream both on sale this week, this would be a good thing to have for a lazy Sunday afternoon snack or for a Fourth of July party. If you've never tried this before, give it a try. My picky kid has loved it since he was little. It is quite simply, whole washed and dried strawberries. Place the sour cream in a bowl and put some brown sugar in another bowl. You take a strawberry, dip in in the sour cream and then in the brown sugar and then eat. Yum!
Wednesday, January 26, 2011
Vegan Brownies
Some of you may be thinking "EWWWWWWW...Vegan...." right now. My daughter made these today because she has a friend who is a vegan, and I was pleasantly surprised. They are really fudgey and good. They are everything a regular brownie is, minus the eggs. Yum. This would also be a great recipe to keep in your food storage files.
Vegan Brownies
from Allrecipes.com
2 C. unbleached all-purpose flour
2 C. white sugar
3/4 C. unsweetened cocoa powder
1 tsp. baking powder
1 tsp salt
1 C. water
1 C. vegetable oil
1 tsp. vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla, mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Vegan Brownies
from Allrecipes.com
2 C. unbleached all-purpose flour
2 C. white sugar
3/4 C. unsweetened cocoa powder
1 tsp. baking powder
1 tsp salt
1 C. water
1 C. vegetable oil
1 tsp. vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla, mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Friday, October 8, 2010
Homemade doughnuts
This recipe is brilliant. Brilliant, I say. I was strolling over at "$5 dinners" and found this
http://www.5dollardinners.com/2010/10/angies-home-donuts.html
I am loving the convenience lately anyway of refrigerated biscuit dough in the tubes. When I made the Monkey Bread I was pleasantly surprised at how it tasted like a yeast dough when cooked in that way. I hope to try this soon and get a few photos of my own up with this post.
Perfect for fall weather and Halloween time, can you imagine a cup of hot spiced cider with this, or a even a cold glass of apple juice, oh yeah. This is the simple recipe in my own words:
Angie's Homemade Donuts
from the blog, "$5 dinners"
2 tubes of refrigerated biscuits
oil for frying
sugar for coating afterwards
Line up the biscuits, use a pop bottle cap to cut out the center.
Fry doughnuts and centers in hot oil, being careful not to start a fire or splash wicked hot grease on yourself. When golden brown on both sides, transfer to a paper towel lined plate, and while still hot put in a brown grocery bag with sugar and/or sugar and cinnamon and shake until coated. 
Or, if you would prefer to frost or glaze your donuts, omit the sugar coating step and make a simple glaze.
Above photo shows a plain glaze made out of powdered sugar, vanilla, water and a touch of butter. I think that I would have to make a chocolate glaze to top mine though. With sprinkles on top.
Above, chocolate glaze, no sprinkles. These turned out small because they were from the smaller biscuits. We liked them a lot. They taste different than a bakery donut, but we liked them enough to do it again. They fry up quick, it maybe took me 30 minutes from start to finish. That included making two different kinds of glazes and glazing them. And watching part of "the Price is Right"!
http://www.5dollardinners.com/2010/10/angies-home-donuts.html
I am loving the convenience lately anyway of refrigerated biscuit dough in the tubes. When I made the Monkey Bread I was pleasantly surprised at how it tasted like a yeast dough when cooked in that way. I hope to try this soon and get a few photos of my own up with this post.
Perfect for fall weather and Halloween time, can you imagine a cup of hot spiced cider with this, or a even a cold glass of apple juice, oh yeah. This is the simple recipe in my own words:
Angie's Homemade Donuts
from the blog, "$5 dinners"
2 tubes of refrigerated biscuits
oil for frying
sugar for coating afterwards
Line up the biscuits, use a pop bottle cap to cut out the center.Fry doughnuts and centers in hot oil, being careful not to start a fire or splash wicked hot grease on yourself. When golden brown on both sides, transfer to a paper towel lined plate, and while still hot put in a brown grocery bag with sugar and/or sugar and cinnamon and shake until coated. Or, if you would prefer to frost or glaze your donuts, omit the sugar coating step and make a simple glaze.Above photo shows a plain glaze made out of powdered sugar, vanilla, water and a touch of butter. I think that I would have to make a chocolate glaze to top mine though. With sprinkles on top.Above, chocolate glaze, no sprinkles. These turned out small because they were from the smaller biscuits. We liked them a lot. They taste different than a bakery donut, but we liked them enough to do it again. They fry up quick, it maybe took me 30 minutes from start to finish. That included making two different kinds of glazes and glazing them. And watching part of "the Price is Right"!
Monday, December 14, 2009
Caramel Corn
Nora's Caramel Corn
from Nora N.
2 bags of popped microwave popcorn. After popping, put in a bowl so that the unpopped kernals go to the bottom and you can easily pull the popped popcorn out and away from them.
1 Cup brown sugar
1 cube butter
1/4 Cup corn syrup
1/4 tsp. baking soda
one brown paper grocery bag
Pop popcorn. In a deep glass bowl measure out and put brown sugar, butter, corn syrup, baking soda in bowl and microwave until boiling. I stirred a couple of times while cooking. Boil in microwave until sugar is no longer grainy and butter and other ingredients mix together. Put popcorn in a brown paper grocery bag (do this before the caramel is done), pour hot caramel on top, fold over top edges of bag and shake until well coated. Pour caramel corn out onto a Pam coated baking sheet and spread out so that it can cool and set.
from Nora N.
2 bags of popped microwave popcorn. After popping, put in a bowl so that the unpopped kernals go to the bottom and you can easily pull the popped popcorn out and away from them.
1 Cup brown sugar
1 cube butter
1/4 Cup corn syrup
1/4 tsp. baking soda
one brown paper grocery bag
Pop popcorn. In a deep glass bowl measure out and put brown sugar, butter, corn syrup, baking soda in bowl and microwave until boiling. I stirred a couple of times while cooking. Boil in microwave until sugar is no longer grainy and butter and other ingredients mix together. Put popcorn in a brown paper grocery bag (do this before the caramel is done), pour hot caramel on top, fold over top edges of bag and shake until well coated. Pour caramel corn out onto a Pam coated baking sheet and spread out so that it can cool and set.
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