Chocolate Donuts

In my early childhood my mom helped at a donut shop, I would go with her,  I always had a chocolate sugared donut and chocolate milk.  In my later years when living out of the state of Maine I never found a chocolate donut that I liked,  so when I would come back to visit that would be first on my list.  A Chocolate Sugared donut.   And today I can make my own and these are sugared, crunchy, and very good.  Today my taste testers, Tim, Heidi and Em and Deb came by today to enjoy these donuts.  Its always a pleasure to cook something good and others to enjoy the flavors of what you made. So for that I thank you.   

Chocolate Donuts
All Maine Cooking
Collection of treasured recipes from the Pine Tree State
Copyright 1967
3 squares of unsweetened baking chocolate
3 tbsp butter
2 eggs
1 1/4 cup sugar
1 cup buttermilk
2 tsp vanilla
3 1/2 cups flour
1 1/4 tsp soda
3 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
In a double boiler melt the chocolate and butter. Add the remaining ingredients in a large bowl then add the melted chocolate. Mix and place in refrigerator for a few hours or overnight. On a floured pastry board sprinkle with a little flour and roll out to about 1/2 inch thick. Melt shortening in your large deep sided spider, heat the oil to about 360 degrees. Fry a few at a time till dark brown, making sure they are cooked inside. Remove to a paper towel lined pan and allow to cool. Then coat with sugar.
I had to change the recipe a bit, my first attempt the dough was very sticky so I reduced the amount of buttermilk and increased the flour. Second attempt was successful.

I haven’t added any recipes to this blog for a long time.   And the ways for posting have changed. I can’t even reply to your message.  

Sorry about the message but I can’t find the cookbook so I’d suggest starting with 3/4 cup buttermilk.  Good luck.  

CORN CHOWDER

This is for you, Morgan. 

Corn Chowder
6-8 slices of slab bacon
2 medium onions, finely chopped
2 cups chicken broth
3 potatoes, peeled, cut in 1/2 inch cubes
2 cans cream of corn
2 cans whole kernel corn
2 cups regular milk
2 cups 1/2 and 1/2
1/2 tsp ground sage
1 tbsp dried parsley
salt and pepper
4 tbsp of butter
Using your dutch oven, cook the bacon til crisp. Using the bacon fat cook the onions, but do not brown. Saute them until soft. Add the potatoes and the 2 cups of chicken broth. Cook potatoes until soft about 6-8 minutes. Watch them so they don't get overcooked. Add all the corn, seasonings and the milk and 4 tbsp of butter. Allow to cool then place in the refrigerator and enjoy the next day. Corn chowder always taste better after allowing to set. It improves with age.

Made by Lynn for Secret Recipe Club  9/19/2011

Orange Fruit Dip

                      
Orange Fruit Dip

8 oz cream cheese
7 oz jar marshmallow creme
2 Tbsp fresh orange juice
1/2 tsp pure orange extract
Mix all the ingredients. Place in the refrigerator until serving time. Serve with strawberries, apple slices, pineapples, melon , grapes.

Brown Butter Pumpkin Cupcakes

So today I had a reason to bake, Dick will take these to work for our buddy Big Rod. He is celebrating a milestone and I am sure the guys will all approve of today's dessert. The house was so fragrant today with making apple cookies, and these beautiful cupcakes.  They are worth the effort in my book.  This recipe will be made again.  Go check out fine Cooking.com and I think you will agree.
Brown Butter Pumpkin Layer Cake
finecooking



Cake or cupcakes: I got 23 cupcakes using my 1 1/2 inch scoop

3/4 cups butter, which you will brown ( using your fry pan melt the butter over medium heat and swirl in pan until it becomes a nutty golden brown. This will take a few minutes so watch closely so you don't burn it, let this cool for about 15 minutes.
1 1/2 cup pumpkin
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp salt
1/4 tsp ground cloves
1 1/2 cup sugar
2/3 cups light brown sugar
2 large eggs
1/3 cup buttermilk

Topping: Cut this in half if making cupcakes you will have plenty to sprinkle on top
1 1/2 Tbsp butter
2/3 cups pecans (chopped fine)
1/2 cup unsalted, raw, hulled pepitas ( I used all pecans)
2 Tbsp light brown sugar (packed)
1/4 tsp salt
1 1/2 tbsp chopped crystallized ginger


Frosting:
1/2 cup butter room temp
1 (8 ounce) package of cream cheese, room temp
1/4 cup packed light brown sugar
1 1/4 cup of confectioner's sugar
1 tsp vanilla
In your mixer bowl, add the sugar, pumpkin, brown sugar, eggs, and buttermilk. Mix well using your mixer. In another bowl add the flour and spices then Using a wooden spoon add this to the wet ingredients in the mixer bowl. Then add the cooled brown butter and combine until all mixed together. Divide batter between 2 round cakes pans that have been buttered and floured. Bake at 350 degrees for 25-30 minutes. Watch them so you do not over bake them. Bake until a toothpick comes out clean in the center of the cakes.
Frosting: At room temp for the butter and cream cheese, Place these ingredients in your mixer bowl. Add the remaining ingredients and mix until light and fluffy.

Topping: I made cupcakes so you could cut the recipe in half and you will have plenty to sprinkle on top of each cupcake. I didn't use the pepitas nuts. I used all pecans. Crystallized ginger is expensive but you could add a very small pinch of ground ginger to give a bit of a ginger taste.

Using the same fry pan you used to make the brown butter, add the butter, allow to melt then add the pecans, brown sugar, salt, and crystallized ginger and mix well so all the nuts get coated.

Have shared this recipe with

sweet-as-sugar-cookies

Baked Macaroni and Cheese

Baked Macaroni and Cheese
1 (14.5 ounce) box of elbow macaroni
4 tbsp butter
3 tbsp flour
1/4 tsp dry mustard
1 dash of worcestershire sauce
2 cups milk or evaporated milk ( one can isn't quite enough add milk to make the 2 cups
4 cups grated Cabot Sharp Cheddar about 16 ounces
1/2 cup buttered bread crumbs
Cook macaroni , drain and set aside. Using the same pot melt butter and then add the flour and make a smooth paste. Over medium heat cook for a few minutes then slowly add the milk and cheese and the remaining ingredients except the bread crumbs. Put in a buttered casserole and sprinkle with the bread crumbs. Bake for 20-30 mins or until golden brown.

APPLE SPICED COOKIES

Apple Spiced Cookies
thenaptimechef
Also listed on community Recipes of finecooking.com
finecooking

1/2 cup shortening
1 1/3 cup dark brown sugar
1 egg
1/4 cup milk
2 1/4 cup flour
1 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped pecans, or walnuts
1 cup chopped macintosh apple (1 medium size apple)
1/2 cup raisins optional

In your mixer bowl add the sugar, shortening and mix til blended. Add egg, milk, spices, flour. Mix then add the chopped apple, raisins and chopped nuts. use your small baking scoop and place heaping scoops of dough on parchment paper and using fork press down the tops of each cookie. Bake at 350 for about 12 minutes.

Phyllo Spinach

Spinach Phyllo
Creme de Colorado Cookbook
Jr. League of Denver
2 medium onions, finely chopped
1/2 pound of sliced mushrooms
1 tablespoon butter
3 ounces of cream cheese
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
salt and pepper
juice of 1/2 lemon
2 tablespoons flour
1 egg, beaten
1/2 cup sour cream
1/2 pound of phyllo dough, thawed
1/2 cup butter, melted
3/4 pounds of swiss cheese, thinly sliced
Saute the onions and mushrooms in the butter. Mix in the cream cheese and spinach, salt, lemon juice, salt and pepper and flour, the beaten egg and sour cream. Combine all these ingredients. Using your 9x13 baking pan, or a larger pan the size of the phyllo dough as long as the sheet has a rim, cut the dough to this measurement. lay out 3 layers of the phyllo dough and brush this with the melted butter. Then lay 3 more layers and brush with more butter. Spread about 1/2 of the spinach mixture on top of the buttered phyllo. Cover this mixture with 1/2 of the thinly sliced swiss cheese. Add a few more layer of phyllo and brush with butter. Add the remaining spinach mixture and the swiss cheese. Add the other 3 or 4 layers of phyllo dough and brush with butter. Add the last 3 or 4 layers of dough and using a sharp knife cut thru a couple of layer of phyllo dough to mark your serving sizes and brush with butter. Bake uncovered at 375 degrees or til golden brown

Buttermilk Chocolate Chip Cookies by Farm Journal

So go ahead add the entire bag of the chocolate chips, didn't have enough of them. What's a chocolate chip cookie without a lot of chips.    

Buttermilk Chocolate chip Cookies
Farm Journal Country Fair Cookbook
Copyright 1984

1 cup shortening
1 cup light brown sugar
1 cup sugar
2 eggs
1 1/2 tsp vanilla
3 cup sifted flour
1 tsp baking soda
1/2 cup buttermilk

6 ounces package of chocolate chips (go ahead add the 12 ounce bag)
1 cup chopped pecans, walnuts or whatever you have on hand. 
Mix the shortening with the sugars add the eggs and add vanilla. Alternately adding the sifted dry ingredients with the buttermilk. Hand mix in nuts and chocolate chips. Bake on cookie sheet lined with parchment paper for 12-15 minutes at 350 degrees.

Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Waffles or Pancakes

The Old Farmer's Almanac
The Everyday Cookbook

1 cup whole wheat
1 cup all-purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, separated in another bowl and beat the egg whites until soft peaks are formed
2 cups buttermilk
1 apple, peeled, cored and shredded
6 tbsp butter (3/4 cup) melted
Sift all the dry ingredients in a large bowl, add the wet ingredients and place the egg whites in another bowl. The egg whites will be beaten until soft peaks form. In the large bowl mix the batter together but being careful not to over-mix the batter. Fold in the beaten egg whites. The batter should be lumpy. Heat up your grill or waffle iron. This recipe will make about 12 pancakes. Serve them with butter and warmed maple syrup.

CHILI

This is my version of chili. It's got a little bite to it, but nice on a cold winter night.  Serve with corn bread and plenty of grated cheddar cheese.

Chili
1 large onion
1 green pepper
1 heaping tablespoon garlic
2 pounds ground chuck
1 (29) ounce can of tomato puree
1 (14.5) can of chopped tomato's
3 cans (16 ounce) of red kidney beans liquid and all
1 tsp of ground cumin
2 tbsp of chili garlic sauce (in the Ethnic section of the market)
1 tbsp of ground Chili powder
1 can (4 ounce) of diced green chili's

Using your dutch oven saute onions, green pepper and garlic in olive oil. Add ground chuck and cook till done, drain the extra fat. Add the remaining ingredients and simmer for a couple of hours. 

Chocolate Chip Cookie Bars

Chocolate chip Cookie Bars
All Maine Cooking
A collection of treasured recipes from the Pine Tree STate

1/2 cup butter
1/2 cup sugar
1/2 cup light brown sugar
3 eggs separated save the whites for the topping
1 tablespoon cold water
1/4 cup salt
2 tsp vanilla
2 cups flour
1 tsp soda
1 (12) ounce package of chocolate chips
1 cup light brown sugar
1/2 cup walnuts
In a large mixing bowl combine butter, sugars and mix. Add the 3 egg yolks, water and vanilla. Next add the flour and baking soda. Mix well, the batter will hold together with your fingers but resembles crumbs.
Lightly grease your jelly roll pan 15x10 or a 9x13 inch pan. Pour this crumbly mixture and press evenly in your pan. Sprinkle the chocolate chips over this batter. Beat the egg whites till stiff and then add the brown sugar and mix. Spread this batter over the top of the chips. Bake at 350 degrees for 25-30 minutes or until done. Cool in pan then cut in squares.

Chicken and Sausage Casserole

Chicken and Sausage Casserole
recipe from The Carolina Collection

3 good size chicken pieces cooked 
1 package of long grain and wild rice with herbs
1 pound of country sausage
8 ounce package of mushrooms, sliced
1 can of cream of mushroom soup
1 cup chicken broth
1 package of herb seasoned stuffing mix
1/2 cup butter, melted
Cook the rice according to package directions
Using your big spider frying pan, cook the chicken and cut in bite size pieces. Layer this in a big casserole dish.

Using the same pan cook the mushrooms, broth, and sausage in bite size pieces, add the soup, and the cooked rice and mix. Pour this over the chicken and sprinkle the stuffing on top and drizzle with the melted butter.  Bake at 350 degrees for 20-25 minutes til hot and bubbly. If made prior and cold adjust cooking time.  Serves about 6-8 folks. .

Black Bottom Cupcakes

Can't get much better then this.  Chocolate for some is what makes the world go round.  I'd rather have a cookie but this is a make again recipe for me.  I think next time I will make a cream cheese frosting.  The frosting I used is creamy and a nice combination of flavors. 

Black Bottom Cupcakes
Recipe adapted from The Charlotte Central Cooks' Book

Filling: 8 ounces of cream cheese, 1 egg, 1/3 cup sugar, 1/8 of salt, 1 cup grated chocolate chips or use the mini chocolate chips. Combine all this in a small bowl and put to side.
Cupcakes: In another bowl
1 1/2 cup flour
2/3 cup sugar
1/4 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
1 cup water
1/3 cup oil
1 tbsp vinegar
1 tsp vanilla
Line the cupcake pan with your liners. Combine all the cake ingredients together and mix. Using your large cookie scoop place 1 scoop of chocolate mix in each liner, then using your small cookie scoop place a scoop of the filling on top of the chocolate Bake at 375 for about 15-25 minutes. Watch these so the cooking time adjust to your oven.
Frosting:
In a small saucepan
4 tbsp flour and 1 cup milk using your whisk cook this over med heat and continue to whisk until a thick paste is formed. Place in refrigerator until cool.
In a med size bowl combine and mix 1/2 cup shortening, 1/2 cup butter, 1 cup sugar and 1 tsp vanilla. Mix for sometime to combine all ingredients.

When I made these I got 12 cupcakes. I cut the filling ingredients in half. After doing the chocolate and filling I had some batter left so I divided that up among the 12 cupcake liners to use all the batter. I also cut the frosting recipe in half and frosted the cupcakes.

Hot Crabmeat and Lobster Dip

Crabmeat and Lobster Dip
made by Heidi and Emily Jordan

8 ounce cream cheese softened
1/4 cup sour cream
1/4 cup triple cheddar Cheese mix
1/2 cup chopped clear lobster meat
1/2 cup lump fresh crabmeat
1 tbsp of crab-meat juice

In a small bowl combine all ingredients. Pour into a casserole dish and heat at 350 till bubbly. Serve with corn chips or crackers

Oatmeal-Cranberry Bars

Oatmeal Cranberry Bars
1 1/2 cups flour
1 tsp salt
1 1/2 cups sugar
1 16 ounce can of whole berry cranberry sauce
1 tsp baking soda
2 1/2 cups oatmeal (old-fashion or quick)
1 cup melted butter
Using your mixing bowl, combine flour, salt, sugar, soda and oats. Stir to combine these, then add the melted butter and blend. Grease a 9x13 inch pan and press half of this in the bottom using your hands. Then using a fork fluff up the whole berry cranberry sauce to make it easier to spread over the bottom crust. Sprinkle the remaining crumbs over the top. Bake at 350 for 40-45 minutes.
You could also use a jar of raspberry or strawberry jam instead of the cranberry sauce.

The Charlotte Central Cooks' Book Sponsored by the Charlotte Central PTO

AMERICAN CHOP SUEY

A good hearty meal, quick and on the table fast. This was made by my mom many times while growing up. My brother would eat it for breakfast. I had to have it in my "The Wednesday Baker" recipes. This is the meal I tend to go back to when "what's for dinner" tonight.  American Chop Suey. Several people have their own directions but this is how I make it.  Marjorie Standish cookbooks can be purchased thur Amazon

In a large covered pot boil water and add about 1 tbsp of oil to the water. After this has come to a boil add about 1 1/2 cups of dry elbow macaroni. Cook according to package directions and drain in colander. In my cast iron "spider" I put a couple of teaspoons of olive oil, and saute 1 small chopped onion. Add 1-1/2 pounds of ground chuck and cook until no longer red.  Drain the fat and add 1 can of chopped tomatoes, either plain or with spices in them.  1 small can of tomato paste, 1 tsp oregano or Italian seasonings, and a pinch of celery seed.  Add the drained elbow macaroni to this and stir to combine. Serve with a tossed salad and sliced bread and you have dinner tonight.

Minestrone Soup

Nothing beats the winter  than a bowl of soup.................This soup has the best tasting broth.  The dish is so tasty and warms the bones when the weather outside is so cold.

Minestrone Soup

2 - 2/1/2 lb chuck roast  (I used about 1 1/2 lb of roast) 
2 quarts water
32 ounce box of beef broth
1 large carrot, peeled and sliced
1 medium onion, diced
1 (14 ounce) can of chopped tomatoes, with basil, garlic and Oregano
1 tbsp dried parsley
1 tbsp sea salt and ground pepper
1 (6 ounce) can tomato paste
1 1/2 tsp dried oregano 
1 tsp dried basil
1 zucchini, cut in half and sliced
1 (16 ounce) can red kidney beans liquid and all
1 (16 ounce) can Bush's Boston baked beans
5 or 6 whole sweet Italian sausages, cut in bite size (use the best sausage) 
1 cup of dried noodles

In a large kettle, combine the roast with 2 quarts of water, and cook for 2 -3 hours. Remove the roast and cover and let cool. add your beef broth to the kettle along with everything except the noodles. Simmer about 1 hour, then add the roast which has been cut up in big chunks, and the cooked noodles. ( keep in mind that the noodles may soak up the broth.  I leave them separate and add the noodles to each bowl when I am ready to serve.  You can heat the noodles in the microwave.   

I made this again this past week, I purchased a roast about 2 inches thick, I still used the same amount of liquid but didn't cook as long.  After it was cooked I removed from the broth allowed to cool then cut it in bite size pieces.   Add to the soup and simmer along with all the remaining ingredients.   

                                             Enjoy 

Copy Kat Hostess Cupcakes

This is a cake "mother goose" always made, moist, chocolate, easy, so you can double the ingredients which will make a 9x13 inch pan. 

Mother's Chocolate Wackey Cake
1 1/2 cups flour
1 cups sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/3 cup wesson oil
1 1/2 tsp  vinegar
1 1/2 tsp vanilla
1 cups water
Mix all the dry ingredients then make a well in the powder and add the oil, vinegar, vanilla and water.
Bake at 350 degrees for about 15 minutes. I got 12 cupcakes.

Filling was a basic confectionary frosting. I used a pastry bag with a large decorator tip and squeezed the frosting into the center of each cupcake.  You could also use a knife and cut out portion of the cake and fill.  I then used a basic chocolate frosting with confectioners sugar and frosted lightly the tops of each.  Then using a smaller tip on the pastry bag I used the filling and make the curly Q's

Dreamy Chocolate Mousse Cake

I made this cake for Pat Winslow on her birthday and its very chocolate, 3 layers, I especially liked the chocolate mousse filling.  

Dreamy Chocolate Mousse Cake
paula Deen Chocolate Celebration

2 cups flour
2 cups sugar
3/4 cups cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk
1 cup strong brewed coffee
3/4 cups oil
2 large eggs
Preheat oven to 350 degrees. Grease and flour 3 (9) inch round or square cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder and soda and salt. add milk, coffee, oil and eggs. Beat at medium speed until smooth. Pour evenly into prepared pans and bake for 23-25 minutes. or until toothpick comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire rack. Using a serrated knife, cut each cake in half horizontally to make 6 layers.

Dreamy Chocolate Mousse
1 envelope unflavored gelatin
3 Tbsp cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
In a small bowl, soften gelatin in 3 tbsp cold water. let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves. set aside. In a small bowl combine sugar and cocoa powder. In a medium bowl, beat cream at medium speed until foamy. Gradually add sugar mixture until, beating until stiff peaks form. Stir in gelatin mixture, Cover, and chill for 4 hours.

Chocolate Fudge Frosting
1 cup sugar
1 cup heavy whipping cream
5 (1 ounce) squares unsweetened chocolate
10 tbsp butter
1 cup confectioner's sugar
In medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat, reduce heat, and simmer for 6 minutes. Stirring frequently and watch so it doesn't burn. Remove from heat, add chocolate and butter. Stirring until melted and smooth. Let cool for 10 minutes, Whisk in confectioner's sugar. Let mixture cool until it reaches spreadable consistency.
Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour.
This frosting hardens very fast so do a section then garnish with the grated chocolate. Spread Chocolate Fudge Frosting evenly over the top and sides of cake. Garnish sides of cake with grated chocolate.

Favorite Sugar Cookies

These cookies are my favorite.  They are rich, buttery and melt in your mouth.  Remember to share,  I am a cookie lover and I could eat several.  Only drawback the dough needs to be refrigerated overnight.  Copyright 1984 by Farm Journal.

Sugar Cookies
1 cup butter
1 cup cooking oil
1 cup sugar
1 tsp vanilla
1 cup sifted confectioners sugar
4 cups sifted flour
2 eggs
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt

Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in oil and vanilla. Sift flour, soda, cream of tartar, and salt. Gradually and dry ingredients to creamed mixture, mix well. Chill dough in refrigerator 8 hours or overnight.
Shape dough in balls the size of walnut and press dough to flat circle using your fingers. I used a kid size rolling pin then dipped each cookie in sprinkles. Bake at 350 degrees for about 10- 12 minutes.

Linked to: bizzybakesb.blogspot.com

Pasta and Bean Soup

This is a Italian soup, It's thick, hearty and a healthy soup.  Great for a cold winter day.  Serve alone with some crusty bread.  I recently got this cookbook from an antique shop in Arundel, Maine.  Copyright 1976 Great Home Cooking in America.

Pasta and Bean Soup

1 lb bag of dry Great Northern Beans

1 quart of water and 1 quart of chicken stock

2 1/2 tsp salt

1 large, whole carrot

6 strips of bacon

1/2 cup chopped onion

1/2 cup chopped celery

1 small clove garlic, minced

2 1 lb cans of stewed tomatoes

1/2 bay leaf

1/2 tsp dried oregano leaves

1/2 tsp salt and pepper

1/4 cup of water

1 cup of ditalini, or any small macaroni, cooked according to package directions.

Place beans in a pot and cover with cold water and allow to soak  overnight or at least 8 hours.  Drain and rinse.  Combine the beans, 1 gt of water and 1 quart of chicken broth along with the salt and the carrot.  Simmer for 2 hours or until the beans are tender. 

Fry the bacon in skillet until crisp.  Remove the bacon and drain on paper towel. Crumble and set aside.  Reserve 1/4 cup of the bacon drippings. Add to this the onion, celery and garlic.  Do not brown saute' until tender.  Stir in the tomatoes, spices, and 1/4 cup water.  Bring to a boil and then reduce the heat and simmer for 30 minutes.  Meanwhile cook the macaroni and drain, When the soup is ready puree at least 1/2 of this mixture. Chop the carrot into bite size bites. Remove the bay leaf.  Add the macaroni.  Heat thoroughly.