Beignets (Cook's Country)



finished product



Cutting them out



I have never tried making beignets. I admit that I've been afraid of them. I don't have a problem making yeast breads but beignets seem so...well, difficult! Also, I figured I couldn't possibly do them for breakfast...yeast stuff takes so long! 

Then I received my Cook's Country magazine the other day with beignets on the cover.  I immediately turned to the recipe and looked at the ingredients and realized I had everything in the house to make them.  I even had a reason to make them (a friend came over for supper and I know I can always try new stuff on her)!  I just couldn't do it. 

So this morning I was up at 4:30 and while I was working in the kitchen, I realized I would have time to make them to go with Austin's breakfast!  Then I discovered I only had ingredients for half a batch which turned out to be perfect for us!  Especially since I burned a few at first.

I’m a tea drinker but I admit to making myself a cup of café au late this morning to go with these!  It just felt right.

I'm sorry I don't have a picture to prove I made them.  I can promise you they were ugly but they were so light and airy—simply perfect!  They were gone pretty quickly since my girls woke up early this morning.  So, no time to snap a picture.  I'll try to next time I make them.

The dough is pretty sticky so be sure to flour your rolling surface well.  Also, don’t drain on paper towels, simply put a cake wire rack over a cookie sheet!

1 cup warm water (about 110 degrees)
3 tablespoons sugar
1 tablespoon instant or rapid rise yeast (you'll need two packets--one is almost enough but not quite)
2 large eggs
2 tablespoons oil (more for frying in)

3 cups flour

3/4 teaspoon salt

Powdered sugar

Combine 1 tablespoon sugar, yeast, and water in bowl.  Stir and let sit for 5-10 minutes until foamy (it'll look like the yeast has risen to the top).  Whisk the eggs and oil into the yeast mixture.  Combine the flour, rest of the sugar, and salt in a separate bowl.  Add to the yeast and egg mixture and stir vigorously to combine.   Cover the bowl with plastic wrap (or a lid if the bowl has one).  Refrigerate 1 hour.

Remove the dough from the refrigerator.  Divide dough into two parts.  Pat into a rough rectangle on floured rolling surface.  Roll with a rolling pin to about ¼ inch thick.  Cut into 3 inch squares (I did them smaller and they lost their shape due to not having enough flour!) and fry in oil at 350 degrees (I just had my burner on medium) until golden, turn to cook other side. 

Remove to a wire rack that’s been placed over a cookie sheet.  Sprinkle with powdered sugar immediately.  Serve.

NOTE:  Admittedly we've discovered we prefer them with a simple cocoa, powdered sugar, milk icing.

Cinnamon Honey Butter

I used to make this with ¼ cup powdered sugar.  I honestly prefer the honey version. 

1 stick salted butter, softened

1 tablespoon honey

1 ½ teaspoon cinnamon

Stir together until smooth.  Serve at room temperature.

Pumpkin Muffins

This is my adaptation of a recipe that came in my Tea Time Magazine.  These muffins are SO yummy!  They are very moist and full of flavor.  I haven't had luck with making homemade muffins and them being cake-like or moist after they've cooled.  These are!  They're great hot or room temperature! 

I have two versions in case you have 1 cup of pumpkin or a whole can to use.  I suggest you make more so you can share or freeze some.   You may also want to decrease the amount of honey…these are more like cake!

Get creative…add walnuts, raisins, dried cranberries, crystallized ginger (as suggested in Tea Time Magazine), etc.

USING 1 CAN PUMPKIN TO MAKE 18-24 MUFFINS:

2 ¼ cups white whole wheat flour

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 ½ teaspoon cinnamon

¾ teaspoon ginger

¼-½ teaspoon cloves

¾ teaspoon salt

1-15 oz. can pumpkin

¾ cup honey

3 eggs

1 cup whole buttermilk (or 1 tablespoon vinegar or lemon juice plus enough whole milk to make 1 cup; let set for 10 minutes)

6 tablespoons oil

Spray muffin pan or use muffin paper liners.  Stir together dry ingredients.  In a separate bowl, combine pumpkin, honey, eggs, buttermilk, and oil.  Whisk until combined.  Pour into dry ingredients and stir until combined.  Fill muffin cups two-thirds full.  Bake at 400 for 18-20 minutes or until done. 

Serve with cinnamon honey butter.

USING 1 CUP PUMPKIN TO MAKE 12 MUFFINS:

1 ½ cups white whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

¼teaspoon cloves

½ teaspoon salt

1 cup canned pumpkin

½  cup honey

2 eggs

2/3 cup whole buttermilk (or 2 teaspoons vinegar or lemon juice plus enough whole milk to make 2/3 cup; let set for 10 minutes)

¼ cup oil

Zucchini Bread

This is a super-easy recipe that has things I generally keep on hand. When I used to take this to work, everyone raved. It freezes well—wrap in plastic wrap tightly and then wrap with foil.

1 cup oil (or ½ cup oil, ½ cup applesauce)
2 cups grated zucchini (unpeeled)
3 eggs
2 cups sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup chopped nuts (I use 1 1/3 cups walnut pieces)

Stir everything together. Do not beat (I just use a whisk). Spoon into 2 prepared loaf pans. Bake at 325 for 1 hour or until done. My recipe says 1 ½ hours but I don’t usually bake it much longer than an hour. I start checking it after 45 minutes and then check every 10 minutes. Let cool 10-20 minutes and turn loaves out of pans. Allow to cool on cooling racks.

Swedish Almond Puff

My mom has had this recipe for years. It's great for brunch, breakfast, or dessert. It's something that's pretty easy but has huge payoff! Folks think you've really slaved away! I love taking it to Bible study and MOPS.

Crust:
1 cup flour
1 stick melted butter or margarine (I use Imperial margarine)
1 tablespoon water

Stir together until mixed. Pat into two strips on ungreased cookie sheet.

Puff:
1 stick butter or margarine
1 cup water
1 cup flour
3 eggs
¼- ½ cup sliced almonds (you can use chopped pecans)

Place water and butter in a medium saucepan over high heat; bring to a boil and melt butter. Remove from heat. Add flour and stir well. Add eggs, one at a time, stirring well after each addition. Spread evenly over crust. Sprinkle with nuts. Bake at 375 for 35 to 45 minutes; until puffed and golden.

Icing:
1 cup powdered sugar
1 teaspoon vanilla or almond flavoring
A few teaspoons milk or water

Stir together, adding enough milk or water to drizzle.

Drizzle over warm puff. Cut into pieces.

NOTE: If you plan to take this somewhere, be sure to cover loosely (or not at all) or ice when you get to your destination. It tends to sweat if you cover it tightly (even if it’s room temperature when you cover it).