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Tuesday, September 24, 2013

Disneyland Corn Dogs


Disneyland Corn Dogs


1 cup yellow cornmeal
1 cup flour
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
1 egg
1 cup milk
Vegetable oil for frying
2 pounds hotdogs (about 16)
16 wooden chopsticks
Ketchup and Mustard

Method:

Preheat 1 1/2-inches oil in Dutch oven or deep fat fryer to 365 degrees.

Whisk together cornmeal, flour, salt, sugar and baking powder. Add egg and milk, whisk until batter is smooth. If needed, add additional milk or flour to create a batter that slightly mounds when poured from a spoon back into the bowl – too thick and batter sluffs-off, too thin and batter runs off. For easy dipping, transfer batter to a tall glass or quart jar.

Using a paper towel, pat dry hot dogs; insert chopsticks 2/3 the way through each. Dip hot dog into batter so batter completely coats. Allow excess batter to drip off for a couple of seconds; carefully place in hot oil. Fry 2-3 corn dogs at a time for 2-3 minutes, turning as needed, until golden browned. Drain on paper towels; serve with mustard, ketchup, apple slices and a tall glass of milk.

Tip – cold batter sticks better to the hot dog; sprinkling hot dog with flour also helps batter to stick.

Saturday, September 7, 2013

Whole Wheat Blender Waffles or Pancakes

Whole Wheat Blender Waffles or Pancakes
1 cup whole wheat white berries (not the flour, just the berries)
1 1/2 cups milk
2 eggs
1 tsp sugar or honey or agave
1 Tablespoon baking powder
1/4 cup oil 
3/4 tsp salt
1/4 tsp cinnamon
Optional 1/4 cup oats

Method:
Put wheat berries and one cup of milk into blender. Blend on high for 3 minutes. Add in an additional 1/2 cup milk and the optional oats then blend 2 minutes longer. Add remaining ingredients- blend quickly and cook on hot waffle iron until golden brown (these may also be cooked on griddle as pancakes).

Wednesday, September 4, 2013

Fall Caramel Popcorn

Can't wait for fall! I made this last year and forgot to put it on here. Thanks for the awesome recipe Jenny! 


Yum yum yummy Fall popcorn 

In a very large bowl...
12 cups air popped pop corn
1 1/2 cups chopped pecans 

In a large pot melt... 
1/2  cup butter 
1 cup brown sugar 
1/2 cup karo syrup   
Make sure the pot is a big one because it will double up when you add the baking soda. Melt and bring to a boil, then add...
1/2 heaping teaspoon cinnamon 
1/2 teaspoon vanilla
1/2 teaspoon baking soda  

Pour over popcorn and pecan mixture then spread out on a cookie sheet and bake @250 for 20 min stirring half way through. Melt white chocolate and drizzle on top.  Now you have the best popcorn EVER!!!!!  If you want it chewy then don't bake it. 

Oatmeal Browned Butter Chocolate Chip Cookie

 I made these recently to take on a camping trip and they were a total hit!


Awesome Browned Butter Oatmeal Chocolate Chip Cookies

1 cup butter
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup white granulated sugar
2 eggs lightly beaten
1 teaspoon vanilla extract
2 Tbsp water
1 1/2 cups chocolate chips
1 cup chopped pecans (optional)
1 cup sweetened, shredded coconut (optional)
3 cups Old Fashioned rolled oats (Quick oats work --not steel cut, not instant)


BROWN THE BUTTER:  
PLACE STICKS OF BUTTER IN A THICK-BOTTOMED MEDIUM SIZED STAINLESS-STEEL SAUCEPAN. (IT'S IMPORTANT TO USE A SAUCEPAN THAT HAS A LIGHT, REFLECTIVE INTERIOR LIKE STAINLESS STEEL, OTHERWISE YOU WON'T BE ABLE TO SEE THE BUTTER BROWNING.) HEAT ON MEDIUM. MELT THE BUTTER, WHISKING SO THAT THE BUTTER MELTS EVENLY. CONTINUE TO COOK THE BUTTER. AS IT COOKS, THE BUTTER WILL FOAM UP, AND THEN THE FOAM WILL SUBSIDE. WHISK FREQUENTLY TO CHECK UNDERNEATH THE BUBBLY SURFACE. AT SOME POINT, BROWNED BITS WILL FORM AT THE BOTTOM OF THE PAN AND THE BUTTER WILL BEGIN TO SMELL NUTTY. WATCH CAREFULLY, IT'S EASY FOR THE BUTTER TO GO FROM BROWNED TO BURNT. WHEN THE BROWNED BITS BEGIN TO FORM, REMOVE THE PAN FROM THE HEAT. POUR THE MELTED BUTTER, WITH THE BROWNED BITS, INTO A GLASS OR METAL BOWL. ALLOW TO COOL A BIT WHILE YOU PREPARE THE OTHER INGREDIENTS.

Whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.
Preheat oven to 350°F.  Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.
Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)
Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. 
Line two cookie sheets with parchment paper. Spoon out heaping tablespoon gulls of cookie dough and place them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)

Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container. Yum yum!!!