Pumpkin Donut Holes

September 18, 2012 by Leave a Comment

pumpkin donut holes

These pumpkin donut holes are easy, frugal and perfect for those fall mornings when there’s a slight chill in the air.   Besides, nothing says fall food like pumpkin does.  Make up a big batch of dough early in the week, and make enough for fresh donuts each morning.

Frugal Tip:  In 2010, a pumpkin shortage made canned pumpkin not only expensive, but very hard to find.  Back then, I shared how to make your own pumpkin puree from fresh pumpkins on Mommysavers.  It’s still a great resource today.  The pumpkin puree can be frozen and enjoyed all winter long.

skillet pumpkin donut holes

Sizzle sizzle sizzle

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Pumpkin Donut Holes
 
Pumpkin and spices add the flavors of fall to this easy donut holes recipe
Ingredients
  • 3½ C. flour
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • 1 C. sugar
  • 4 Tbsp. butter, softened
  • 1 egg
  • 2 egg yolks
  • 1 tsp. vanilla
  • ½ C. milk
  • 1 Tbsp. sour cream
  • 1 C. canned pumpkin or homemade pumpkin puree
Instructions
  1. In a medium-sized mixing bowl, combine the dry ingredients and the spices. Set aside. In a mixing bowl, blend the sugar and butter until smooth. Add egg and egg yolks, vanilla, milk, sour cream, and pumpkin. Blend well, then add dry ingredients gradually until a batter forms. Chill the dough for 1-2 hours or overnight.
  2. Roll 1″ dough balls, adding a little flour to prevent stickiness if necessary. Heat 1-2″ oil in a skillet or frying pan over medium heat. Place the dough balls in the pan, turning to brown on all sides. Remove with a slotted spoon. When cool enough to touch, roll in a mixture of cinnamon sugar (1/2 C. sugar, 2 tsp. cinnamon). Serve immediately.
This recipe was adapted from the pumpkin donuts recipe on Annie’s Eats.

 

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Skillet Cornbread for 12″ Skillet

August 30, 2012 by Leave a Comment

skillet cornbread for 12" skillet

 

Skillet Cornbread for 12″ Skillet

After visiting the south, skillet cornbread was on my list of things I wanted to make when I got home.   Any soul food restaurant worth its salt knows how to get cornbread just right, and I wanted to add it to my list of culinary accomplishments as well.   Plus, I just so happened to have a brand new Le Creuset cast-iron skillet waiting to be broken in.

When I searched for skillet cornbread recipes, most of them were for an 8″ skillet.  Since I have a 12″ skillet, I  had to adapt my recipe accordingly.  This recipe was not only easy, it was a big hit with my kids.  While it wasn’t quite as delicious as the skillet cornbread we tasted at Sweetie Pie’s, I will definitely be making it this way again.  Apparently the south, it goes against everything that is well and good to do it any other way.  As Mommysavers member Phoenyx says, “If I ever made cornbread in anything BUT a cast iron skillet, my grandmother would come out of her grave for the sole purpose of kicking my arse.” 

What are your favorite skillet recipes?  Let me know what you make in your cast-iron skillet.

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Skillet Cornbread for 12″ Skillet
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 C. cornmeal
  • 1½ C. flour
  • 2 C. buttermilk
  • 2 C. corn
  • ½ C. butter, melted
  • ¼ C. sugar
  • 2 eggs
  • 1 tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • Crisco for the skillet
Instructions
  1. Preheat oven to 400 degrees. Combine dry ingredients. In a separate bowl, combine butter, eggs, corn and milk. Next, combine wet and dry ingredients.
  2. Heat the Crisco in your 12″ skillet over medium-high heat on the stovetop. Pour batter in skillet and heat 2-3 minutes until the edges start to pull away from the sides. Continue cooking in the oven for about 18-22 minutes or until a toothpick comes out clean when insert in the middle of the bread. Serve while hot. Drizzle a little honey butter on top for added sweetness.

 

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Raspberry Baked French Strata

July 29, 2012 by 1 Comment

raspberry baked French strata

I’m a bit indecisive in real life, and this recipe proves it.  Yesterday I wasn’t sure quite sure whether to make Raspberry Bread Pudding or Raspberry Baked French Toast, I came up with a recipe that is a bit of both.  The basic recipe is based on my Baked French Toast, with a few minor tweaks.  I cut down on the egg content and added sugar because I wanted it lighter and sweeter.   I used bread from my leftover Hawaiian Sweet Bread, which gave it an even sweeter taste.  And of course – I added those luscious raspberries.  I wasn’t even sure what to call it, because it’s not a true bread pudding nor is it a French Toast.  So, with a bit of creative license I’m calling it Raspberry Baked French Strata.   It can be served as a dessert or as a breakfast bake. Whatever you call it or however you eat it, it’s delicious!

Frugal Tips:  Stale bread is great for recipes like this!  Never throw it away.  If you don’t want to use it up right away, throw it in the freezer for later.  Just thaw and use.

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Raspberry Baked French Strata
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 loaf French bread, cubed (or any kind of stale or day-old bread)
  • 1 8-oz. package cream cheese, cut into 1-inch cubes
  • 6 large eggs, beaten
  • 2½ C. milk
  • 1 C. sugar
  • 1 tsp. vanilla
  • 6 Tbsp. butter or margarine, melted and cooled
  • 1 tsp. cinnamon
  • 6 oz. raspberries (or more, if you have them)
Instructions
  1. Grease a 9×13 casserole dish or cake pan. Put half of the bread crumbs in the pan, spreading out evenly. Top with cream cheese slices. Add the rest of the bread cubes. In a separate mixing bowl, combine the eggs, milk, butter, sugar and cinnamon. Pour over the top of the bread cubes/cream cheese. Pat everything down into the pan to ensure it all gets moistened. Cover with plastic wrap and refrigerate overnight, or at least on hour.
  2. Preheat oven to 350 degrees. Press raspberries gently into the bread mixture, reserving a few for garnish if desired. Bake for 45 minutes or until golden brown.
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Copycat Recipes: Hawaiian Sweet Bread

July 26, 2012 by 1 Comment

hawaiian bread

Learning to make your favorite restaurant or prepackaged foods at home not only saves money, it’s usually a lot healthier.   I recently saw a Hawaiian Sweet Bread recipe on Pinterest and decided to give it a go.   Instead of using cake rounds, I used a standard bread pan.  I had to bake the bread slightly longer because of that variation.  The two bread rounds would be more authentic and true to the shape of the Hawaiian sweet bread found in stores.  You could also use the dough to make Hawaiian sweet rolls.

Frugal Tip:  Pineapple juice is not an ingredient I buy regularly, but occasionally I’ll stumble upon a recipe that calls for it.  I purchase a large can of pineapple juice and freeze what I don’t need in ice cube trays for future use.  That way, I was able to get the best value at the store without any drop going to waste.  I can use it in this Hawaiian Sweet Bread recipe, marinades, slushies, etc.

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Copycat Recipes: Hawaiian Sweet Bread
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Sweet Hawaiian bread at home for much less than the prepackaged version!
Ingredients
  • Copycat Hawaiian Bread Recipe
  • 2 packets active dry yeast
  • ½ C. warm water
  • 3 eggs
  • 1 C. pineapple juice
  • ½ C. water
  • ⅔ C. sugar
  • 1 tsp. vanilla
  • ½ tsp. ginger (optional)
  • ½ C. butter, melted
  • 6 C. white flour
Instructions
  1. Mix yeast with ½ C. warm water. Let sit for 10 minutes until foamy. Combine yeast, eggs, pineapple juice, water, sugar, vanilla, butter in a mixer. Add in flour gradually. Dust a cutting board with flour and place the dough on it. Work dough in flour until it’s no longer sticky. Split in two equal sections.
  2. Grease two cake rounds and place dough inside. Let the bread rise until doubled in size. Preheat oven to 350 degrees. Bake for 25-30 minutes or until golden brown.


Recipe adapted from:  Allrecipes.com

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