May 2020

I’m addicted to casseroles lately. And this Mashed Potato Casserole with Crispy Chicken is on the top of my list. This recipe is pretty simple, but the result is a-ma-zing! It’s super delish, mouthwatering, and it’s chicken drizzled in gravy!  And, since my daughter loves chicken, I can’t wait to let her taste this. I’m certain she’s gonna be in love!

Ingredients

For the Homemade Mashed Potatoes:

5 medium Russet Potatoes, of equal size

1 stick butter, softened

1 cup of half and half, warmed

Salt and pepper

For the Casserole:

5 cups of mashed potatoes

1 c. frozen corn

1 c. cheddar cheese, freshly grated

6 Tyson Chicken Strips

.87 oz. packet Brown Gravy Mix

How to make Mashed Potato Casserole with Crispy Chicken

Homemade Mashed Potatoes

Wash the potatoes, just leave the skins on, and make sure to pat them dry.

Pour enough cold water on a large pot to submerge the potatoes by 1 inch. Put 1 heaping teaspoon of salt for each quart of water. Add the potatoes.

Bring to a boil until the potatoes are fork-tender.

Drain the potatoes and carefully peel off the skins. Then, return to the pot.

Add the softened butter and smash to get the desired consistency.

Place the half and a half in the microwave and warm for 30 seconds (you can use milk instead if desired or cream for a decadent result). Add and stir into the mashed potatoes.

And season with salt and pepper.

Preparing the Casserole

Prepare the oven by preheating it to 400 degrees F.

For the chicken strips, let them sit at room temperature first for about 5 minutes.

Make sure the mashed potatoes are warm if not you should warm them first. Then, spread them on the bottom of a 9 x 13-inch casserole dish.

Generously top the masked potatoes with corn and cheese.

Slice the chicken strips into desired pieces and put them over the casserole.

Place in the oven and bake for 20 minutes and the chicken slices are crisp.

For the gravy, prepare according to the package instruction.

Drizzle the gravy over the casserole dish and serve. Enjoy!

Mashed Potato Casserole with Crispy Chicken

Rebecca I’m addicted to casseroles lately. And this Mashed Potato Casserole with Crispy Chicken is on the top of my list. This recipe is pretty simple, but the result is a-ma-zing!… Main Dish Recipes Mashed Potato Casserole with Crispy Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Homemade Mashed Potatoes:
• 5 medium Russet Potatoes, of equal size
• 1 stick butter, softened
• 1 cup of half and half, warmed
• Salt and pepper
• For the Casserole:
• 5 cups of mashed potatoes
• 1 c. frozen corn
• 1 c. cheddar cheese, freshly grated
• 6 Tyson Chicken Strips
• .87 oz. packet Brown Gravy Mix

Instructions

Homemade Mashed Potatoes

Wash the potatoes, just leave the skins on, and make sure to pat them dry.

Pour enough cold water on a large pot to submerge the potatoes by 1 inch. Put 1 heaping teaspoon of salt for each quart of water. Add the potatoes.

Bring to a boil until the potatoes are fork-tender.

Drain the potatoes and carefully peel off the skins. Then, return to the pot.

Add the softened butter and smash to get the desired consistency.

Place the half and a half in the microwave and warm for 30 seconds (you can use milk instead if desired or cream for a decadent result). Add and stir into the mashed potatoes.

And season with salt and pepper.

Preparing the Casserole

Prepare the oven by preheating it to 400 degrees F.

For the chicken strips, let them sit at room temperature first for about 5 minutes.

Make sure the mashed potatoes are warm if not you should warm them first. Then, spread them on the bottom of a 9 x 13-inch casserole dish.

Generously top the masked potatoes with corn and cheese.

Slice the chicken strips into desired pieces and put them over the casserole.

Place in the oven and bake for 20 minutes and the chicken slices are crisp.

For the gravy, prepare according to the package instruction.

Drizzle the gravy over the casserole dish and serve. Enjoy!

Peekaboo! This recipe deserves its name. It surprised me the first time I ate it. It was at my friend’s party. I never thought it was homemade until my friend told me it was. It was really good that even a pastry chef like myself was blown away. So, I asked for the recipe and made it at home. It was awesome! I guess it’s time for me to share this with you today. We all should enjoy this delicious treat because there is no point in keeping it to myself. Here you go! Just follow these steps to make the perfect pie! You are welcome!

INGREDIENTS

POUND CAKE:

1 (14-ounce) box pumpkin bread mix

1 (16-ounce) box pound cake mix

Orange food coloring

ICING:

8 Tbsp. butter, 1 stick

3-1/2 cups of powdered sugar

3 Tbsp. evaporated milk

1 tsp. vanilla

1/2 cup of chopped pecans (optional)

How to make Peekaboo Pumpkin Pound Cake

Check for the instructions indicated on the box of the pumpkin bread to mix. Add a small amount of orange food color to the mixture to get a more pumpkin color.

Pour the mixture into a 9×5 inch loaf pan according to the instructions on the package and bake for 8-10 minutes less than the time indicated. Put in the fridge for at least 4 hours after removing from the pan. Slice the cold pumpkin bread into large pumpkin-shaped pieces.

Add grease and flour into a 9×5 inch loaf pan and place the pumpkin-shaped slices in the middle part.

Follow the instructions on the box of the pound cake batter to mix. Spread the sliced pumpkin bread over the top of the pumpkins to cover entirely. Do not use too much pound cake batter. Follow the instructions on the box when baking. Once done, let it cool.

The brown butter pecan icing preparation:

In a mixing bowl, add in sugar. Melt butter and bring to a boil while stirring until it begins to look brown and the bottom and sides form a dark spot.

Move away from the heat and pour in the brown melted butter and fleck over the sugar. Mix in vanilla and evaporated milk. Mix until all the ingredients are incorporated and creamy. Add more evaporated milk if it’s too hard and add sugar if it’s runny. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Remove the pound cake fro the pan and spread the brown butter icing over the top. Chop pecans and sprinkle over the top if you prefer.

Slice and serve! Enjoy!

Peekaboo Pumpkin Pound Cake

Rebecca Peekaboo! This recipe deserves its name. It surprised me the first time I ate it. It was at my friend’s party. I never thought it was homemade until my friend… Main Dish Recipes Peekaboo Pumpkin Pound Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• POUND CAKE:
• 1 (14-ounce) box pumpkin bread mix
• 1 (16-ounce) box pound cake mix
• Orange food coloring
• ICING:
• 8 Tbsp. butter, 1 stick
• 3-1/2 cups of powdered sugar
• 3 Tbsp. evaporated milk
• 1 tsp. vanilla
• 1/2 cup of chopped pecans (optional)

Instructions

Check for the instructions indicated on the box of the pumpkin bread to mix. Add a small amount of orange food color to the mixture to get a more pumpkin color.

Pour the mixture into a 9x5 inch loaf pan according to the instructions on the package and bake for 8-10 minutes less than the time indicated. Put in the fridge for at least 4 hours after removing from the pan. Slice the cold pumpkin bread into large pumpkin-shaped pieces.

Add grease and flour into a 9x5 inch loaf pan and place the pumpkin-shaped slices in the middle part.

Follow the instructions on the box of the pound cake batter to mix. Spread the sliced pumpkin bread over the top of the pumpkins to cover entirely. Do not use too much pound cake batter. Follow the instructions on the box when baking. Once done, let it cool.

The brown butter pecan icing preparation:

In a mixing bowl, add in sugar. Melt butter and bring to a boil while stirring until it begins to look brown and the bottom and sides form a dark spot.

Move away from the heat and pour in the brown melted butter and fleck over the sugar. Mix in vanilla and evaporated milk. Mix until all the ingredients are incorporated and creamy. Add more evaporated milk if it's too hard and add sugar if it's runny. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Remove the pound cake fro the pan and spread the brown butter icing over the top. Chop pecans and sprinkle over the top if you prefer.

Slice and serve! Enjoy!

My grandmother is a fan of fry bread. Whenever we visit her she always prepares this for us. She even taught us how to make it. It’s really easy and you just need simple ingredients. So what is a fry bread? It’s a flat dough bread that’s deep-fried in oil. A simple bread that goes along with just anything. As for me, I like to top it with honey, berries, powdered sugar, and cinnamon and serve it with coffee for an afternoon dessert. You can top it with a traditional taco fixing like ground beef, lettuce, tomatoes, and cheese for an easy Indian Taco. And, it can also be eaten alone.

The simplicity of this recipe is nothing like its taste especially with the combination of toppings that you can put on it. It can be a great gift for a friend or someone whom you want to introduce to native foods. You can even bring this to a picnic or camping (just like what we usually do with my grandmother). It is also great to serve when your friends are coming over and paired with different toppings. I am proud of this recipe because it’s like my grandmother’s legacy. I’m sure to pass this to my kids, too.

Ingredients

2 cups sifted flour

1/2 teaspoon salt

4 teaspoon baking powder

1 egg

1/2 cup warm water or milk

How to make Mom’s Indian Fry Bread

Step 1: Sift flour, salt, and baking powder. Then, add the beaten egg. To make a soft dough add the water or milk in the mixture.

Step 2: Knead the dough on a lightly floured cloth or breadboard. Roll until the dough is 1/2-inch thick.

Step 3: Slice into 2 x 3-inch strips and tear a slit in the center of each strip.

Step 4: Deep fry until both sides are brown. Serve and enjoy!

Mom's Indian Fry Bread

Rebecca My grandmother is a fan of fry bread. Whenever we visit her she always prepares this for us. She even taught us how to make it. It’s really easy and… Main Dish Recipes Mom’s Indian Fry Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups sifted flour
• 1/2 teaspoon salt
• 4 teaspoon baking powder
• 1 egg
• 1/2 cup warm water or milk

Instructions

Step 1: Sift flour, salt, and baking powder. Then, add the beaten egg. To make a soft dough add the water or milk in the mixture.

Step 2: Knead the dough on a lightly floured cloth or breadboard. Roll until the dough is 1/2-inch thick.

Step 3: Slice into 2 x 3-inch strips and tear a slit in the center of each strip.

Step 4: Deep fry until both sides are brown. Serve and enjoy!

This Pie is my favorite among pies! It is also very easy to make. For a busy person like myself, I always try different recipes that would not only be delicious but can also save me a lot of time. It would only take 1 hour to prepare and bake so you can do office works or chores in between.

The amazing taste of crab in this pie is amazing! I found this recipe online and I couldn’t be more satisfied with the taste of it! Give this one a try today, I’m sure that you are going to love it!

INGREDIENTS

2- 9-inch deep pie crusts (baked 3 minutes and cooled)

1 pound of lump crab meat

4 eggs

2 Tbsp. flour

1 c. mayonnaise

1 c. whole milk

8 ounce shredded Swiss cheese

8 ounce shredded Cheddar cheese

2 tsp. Old Bay seasoning

1 tsp. finely chopped onion

1 Tbsp. finely chopped green pepper

(Note: Backfin is fine to use for this recipe. The lump is expensive so it is not required.)

How to Make Crab Pie

Step 1: Ready the oven and preheat to 350 degrees  F.

Step 2: Bake the crust in the preheated oven for 3 minutes. For this recipe, I use Pillsbury pie dough. Spray the pans with Pam spray to prevent the dough from sticking.

Step 3: In a medium bowl, add the eggs, milk, and mayonnaise and stir until well-mixed. In the same bowl, add in 1 tsp. of old bay, cheese, onion, and pepper. Mix until all ingredients are incorporated.

Step 4: Add the crab meat and fold. Prevent the crab meat lumps from breaking up. Pour in the mixture into 2 individual pie crusts. Top with additional Old Bay seasoning for additional flavor.

Step 5: Place in the preheated oven and bake for 50 minutes at 350 degrees F. Use a knife or toothpick to know the doneness of the pie. If it comes out clean after pinching through the middle, your pie is ready. Try to check after 40 minutes to avoid the pie from burning.

Crab Pie Recipe

Rebecca This Pie is my favorite among pies! It is also very easy to make. For a busy person like myself, I always try different recipes that would not only be… Main Dish Recipes Crab Pie Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2- 9-inch deep pie crusts (baked 3 minutes and cooled)
• 1 pound of lump crab meat
• 4 eggs
• 2 Tbsp. flour
• 1 c. mayonnaise
• 1 c. whole milk
• 8 ounce shredded Swiss cheese
• 8 ounce shredded Cheddar cheese
• 2 tsp. Old Bay seasoning
• 1 tsp. finely chopped onion
• 1 Tbsp. finely chopped green pepper
• (Note: Backfin is fine to use for this recipe. The lump is expensive so it is not required.)

Instructions

Step 1: Ready the oven and preheat to 350 degrees  F.

Step 2: Bake the crust in the preheated oven for 3 minutes. For this recipe, I use Pillsbury pie dough. Spray the pans with Pam spray to prevent the dough from sticking.

Step 3: In a medium bowl, add the eggs, milk, and mayonnaise and stir until well-mixed. In the same bowl, add in 1 tsp. of old bay, cheese, onion, and pepper. Mix until all ingredients are incorporated.

Step 4: Add the crab meat and fold. Prevent the crab meat lumps from breaking up. Pour in the mixture into 2 individual pie crusts. Top with additional Old Bay seasoning for additional flavor.

Step 5: Place in the preheated oven and bake for 50 minutes at 350 degrees F. Use a knife or toothpick to know the doneness of the pie. If it comes out clean after pinching through the middle, your pie is ready. Try to check after 40 minutes to avoid the pie from burning.

Milky way candies in a cake? My kids will go crazy! The caramel and chocolate flavor of their favorite candy with a chocolate marshmallow ganache frosting is a perfect match. This cake is superb; it’s rich, so yummy, and irresistible! I can’t wait for my kids to try this, I’m confident that they’ll love every bite!

Ingredients

8 Milky Way candy bars

1/2 c. butter

2 cups of sugar

1/2 c. butter softened

4 eggs

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups of buttermilk

2 1/2 c. flour

1 teaspoon vanilla

FROSTING

2 c. sugar

1 cup of evaporated milk

2 cups of semi-sweet chocolate chips

1 c. marshmallow creme

How to make Milky Way Cake

Step 1: Put a saucepan over low heat, melt the candy bars, and 1/2 cup butter. Make sure to stir frequently. Remove from heat once melted completely.

Step 2: Place the sugar and 1/2 cup of softened butter in a large mixing bowl. Cream using an electric mixer until light and velvety.

Step 3: Add and mix the eggs well.

Step 4: Put in salt and baking soda to the buttermilk. Add the buttermilk to the butter and sugar mixture. Mix with flour until combined. Then, add the melted candy bars and vanilla. Pour the mixture into a greased bundt pan. Place inside the oven and bake at 350 degrees for 65 minutes.

Step 5: Insert a toothpick in the middle of the cake, when it comes out clean the cake is perfect. Let it cool completely before removing from the bundt pan and into the serving plate.

Step 6: For the frosting, mix the sugar and evaporated milk in a saucepan over medium heat. Cook at 234-240 degrees. Remove from heat when already in a soft-ball stage and add the chocolate chips, stirring until melted. Then, whisk the marshmallow creme.

Step 7: Spread frosting over the cake before serving. And top it with some chopped Milky Way candy bars. Serve and enjoy!

MILKY WAY CAKE

Rebecca Milky way candies in a cake? My kids will go crazy! The caramel and chocolate flavor of their favorite candy with a chocolate marshmallow ganache frosting is a perfect match.… Main Dish Recipes MILKY WAY CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 Milky Way candy bars
• 1/2 c. butter
• 2 cups of sugar
• 1/2 c. butter softened
• 4 eggs
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups of buttermilk
• 2 1/2 c. flour
• 1 teaspoon vanilla
• FROSTING
• 2 c. sugar
• 1 cup of evaporated milk
• 2 cups of semi-sweet chocolate chips
• 1 c. marshmallow creme

Instructions

Step 1: Put a saucepan over low heat, melt the candy bars, and 1/2 cup butter. Make sure to stir frequently. Remove from heat once melted completely.

Step 2: Place the sugar and 1/2 cup of softened butter in a large mixing bowl. Cream using an electric mixer until light and velvety.

Step 3: Add and mix the eggs well.

Step 4: Put in salt and baking soda to the buttermilk. Add the buttermilk to the butter and sugar mixture. Mix with flour until combined. Then, add the melted candy bars and vanilla. Pour the mixture into a greased bundt pan. Place inside the oven and bake at 350 degrees for 65 minutes.

Step 5: Insert a toothpick in the middle of the cake, when it comes out clean the cake is perfect. Let it cool completely before removing from the bundt pan and into the serving plate.

Step 6: For the frosting, mix the sugar and evaporated milk in a saucepan over medium heat. Cook at 234-240 degrees. Remove from heat when already in a soft-ball stage and add the chocolate chips, stirring until melted. Then, whisk the marshmallow creme.

Step 7: Spread frosting over the cake before serving. And top it with some chopped Milky Way candy bars. Serve and enjoy!

This is my favorite banana bread recipe, which I have been loving for years. It’s the recipe I think of when I have spotty bananas left on the counter and bread in my fridge stash that’s rotating. I have tried many basic banana recipes and I can gladly acknowledge that this is my favorite. More banana provides the finished product with more humidity and flavor. This is the best recipe ever for banana bread and now is time for you to try making it.

Did you know that you can mash bananas by using your electric blender? Break or cut into large pieces the spotty banana in the bowl of your stand blender– or use your hand-mixer regularly. Start to beat low, and then step by step as the bananas break into a mashed banana at medium speed. This bowl can be used for all other ingredients in banana bread.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 8

Ingredients:

4 ripe bananas, cut into chunks

1 ¼ cups light brown sugar

½ cup butter softened

1 egg

1 teaspoon cinnamon

1 teaspoon vanilla extract

¼ cup whole milk

2 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

Directions:

Preheat oven to about 350 ° F (175 ° C). Grease the 9×5 ” loaf pan.

Place the bananas in a large plastic zipper bag, close the bag and smooth your fingers with the bananas to the mashed. Put aside the bananas. In a mixing bowl, place brown sugar and butter and mix with an electric mixer at medium speed about 1 to 2 minutes, until light and fluffy. Cut the plastic bag corner and squeeze the blend into brown sugar and squeeze the mashed bananas. Beat bananas, and add eggs, cinnamon, vanilla extract, milk in a medium-speed electric mixer until it is properly combined. Switch to low speed and then smoothly into the flour for 1 minute, baking soda, baking powder, and salt. Place the batter into the ready-to-use loaf pan.

Bake in the preheated oven for about 40 minutes, until the bread is set and browned lightly. The toothpick in the middle of the bread should come out clean.

Brown Sugar Banana Bread Recipe

Rebecca This is my favorite banana bread recipe, which I have been loving for years. It’s the recipe I think of when I have spotty bananas left on the counter and… Main Dish Recipes Brown Sugar Banana Bread Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 ripe bananas, cut into chunks
• 1 ¼ cups light brown sugar
• ½ cup butter softened
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup whole milk
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Instructions

Preheat oven to about 350 ° F (175 ° C). Grease the 9x5 " loaf pan.

Place the bananas in a large plastic zipper bag, close the bag and smooth your fingers with the bananas to the mashed. Put aside the bananas. In a mixing bowl, place brown sugar and butter and mix with an electric mixer at medium speed about 1 to 2 minutes, until light and fluffy. Cut the plastic bag corner and squeeze the blend into brown sugar and squeeze the mashed bananas. Beat bananas, and add eggs, cinnamon, vanilla extract, milk in a medium-speed electric mixer until it is properly combined. Switch to low speed and then smoothly into the flour for 1 minute, baking soda, baking powder, and salt. Place the batter into the ready-to-use loaf pan.

Bake in the preheated oven for about 40 minutes, until the bread is set and browned lightly. The toothpick in the middle of the bread should come out clean

Haluski is a Polish buttery dish, which is often served during the lent with egg noodles and fried cod and is the perfect recipe for using remaining cold. Haluski is very popular in Pittsburgh. Polish hałuski (hah-WOOSS-kee) is a food-comfort dish which means various things for different persons. We do it slowly with onion and cold, mixed with al dente-cooked 1/2-inch-wide noodles, sprinkled in many kinds of butter.

Dumplings of Hałuski are made from potato dough sometimes mixed with dry curd cheese or drained cottage cheese. Others add kiełbasa or ham chopped smoked or ground pork and sour cream. The dish may be a side or a main course. It is versatile. Hałuski is a good candidate for a casserole, for a potluck, for a buffet, for a day of games, or at any time.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12

Ingredients:

1 (16 ounces) package medium-wide egg noodles

1 cup butter, divided

2 large onions, chopped

2 small heads of cabbage, cored and cut into 1-inch pieces

salt and ground black pepper to taste

1 tablespoon water, or as needed (optional)

Directions:

Preheat the oven about 150 ° C (300 ° F).

Put the large pot into a rolling boil with slightly salted water. Stir the egg noodles and wait until it boils. Cook the noodles about 5 minutes, stir occasionally, until they are soft but still slightly firm. Then drain.

In a large pot, melt 1/2 cup butter over medium-low heat. Cook and mix onion for 5 to 10 minutes until translucent.

Cook the remaining butter and cabbage in the onions for 5 to 8 minutes or until the cabbage is softened but not browned. Add salt and black pepper to taste.

In a large roasting pan, place cooked noodles and cabbage mixture and mix them gently. Where desired, sprinkle with additional salt and black pepper.

Bake for 30 to 40 minutes in a preheated oven to a golden brown.

Haluski - Cabbage and Noodles

Rebecca Haluski is a Polish buttery dish, which is often served during the lent with egg noodles and fried cod and is the perfect recipe for using remaining cold. Haluski is… Main Dish Recipes Haluski – Cabbage and Noodles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (16 ounces) package medium-wide egg noodles
• 1 cup butter, divided
• 2 large onions, chopped
• 2 small heads of cabbage, cored and cut into 1-inch pieces
• salt and ground black pepper to taste
• 1 tablespoon water, or as needed (optional)

Instructions

Preheat the oven about 150 ° C (300 ° F).

Put the large pot into a rolling boil with slightly salted water. Stir the egg noodles and wait until it boils. Cook the noodles about 5 minutes, stir occasionally, until they are soft but still slightly firm. Then drain.

In a large pot, melt 1/2 cup butter over medium-low heat. Cook and mix onion for 5 to 10 minutes until translucent.

Cook the remaining butter and cabbage in the onions for 5 to 8 minutes or until the cabbage is softened but not browned. Add salt and black pepper to taste.

In a large roasting pan, place cooked noodles and cabbage mixture and mix them gently. Where desired, sprinkle with additional salt and black pepper.

Bake for 30 to 40 minutes in a preheated oven to a golden brown.

Few things are better in life than a warm fresh doughnut, but deep frying at home is no secret. Save the mess by breaking out the air dough mixer for the doughnut holes in these cake glazed. If you want doughnuts without jeopardizing your guilt, these yeast rings provide the same goodness, sweet, tender, and crackly glassed sugar through your air fryer. Thank you. Doughnuts are deep-frying adds a great deal of fat and oils. However, air-freezing doughnut holes cut down your amount of oil but still produce a deliciously crunchy crust. For the highest texture and flavor, serve these warm non-yeast doughnut holes.

Ingredients:

1 1/4 c all-purpose flour about 5 3/8 ounce, plus more for working surface

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon table salt

4 tbsp cold salted butter, cut into small pieces

1/3 cup whole milk Cooking spray

1 cup powdered sugar (about 8 oz.)

3 tablespoons water

Directions:

Stir in the flour, baking powder, sugar, and salt in a medium bowl. Add butter, cut into flour with 2 knives or pastries to combine butter well, and make it look like coarse cornmeal. Stir in milk until the dough can be formed like a ball. Put dough on a floured surface and knead for about 30 seconds, until the dough is smooth and unified. Take 14 equal balls of dough. Roll every ball gently into smooth balls.

Coat the base of the air fryer with the cooking spray thoroughly. In the air fryer basket place 7 dough balls, put some spaced between the balls to prevent touching evenly. Spray the cooking spray into the dough balls. Cook for about 10 minutes at 350 ° F until brown and bubble. Transfer it to the wire rack to cool

In a medium saucepan, smoothly whisk powdered sugar and water. Put the cooked dough balls in glaze, one by one; roll to coat. Put on a wire or baking dish with paper parchment to dry.

Continue the instructions with the remaining dough and glaze.

Air Fryer Glazed Cake Doughnut Holes

Rebecca Few things are better in life than a warm fresh doughnut, but deep frying at home is no secret. Save the mess by breaking out the air dough mixer for… Main Dish Recipes Air Fryer Glazed Cake Doughnut Holes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 c all-purpose flour about 5 3/8 ounce, plus more for working surface
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 4 tbsp cold salted butter, cut into small pieces
• 1/3 cup whole milk Cooking spray
• 1 cup powdered sugar (about 8 oz.)
• 3 tablespoons water

Instructions

Stir in the flour, baking powder, sugar, and salt in a medium bowl. Add butter, cut into flour with 2 knives or pastries to combine butter well, and make it look like coarse cornmeal. Stir in milk until the dough can be formed like a ball. Put dough on a floured surface and knead for about 30 seconds, until the dough is smooth and unified. Take 14 equal balls of dough. Roll every ball gently into smooth balls.

Coat the base of the air fryer with the cooking spray thoroughly. In the air fryer basket place 7 dough balls, put some spaced between the balls to prevent touching evenly. Spray the cooking spray into the dough balls. Cook for about 10 minutes at 350 ° F until brown and bubble. Transfer it to the wire rack to cool

In a medium saucepan, smoothly whisk powdered sugar and water. Put the cooked dough balls in glaze, one by one; roll to coat. Put on a wire or baking dish with paper parchment to dry.

Continue the instructions with the remaining dough and glaze.

Amish white bread is a tender sandwich loaf, which slices easily without falling. Its sweet, velvety texture is a children’s hit. Amish White bread is a home-made bread that is ideal for sandwiches. Perhaps you’ve heard it call milk bread. It can be produced by hand or in a breadmaker. The ingredients were so fundamental – nothing odd, water, sugar, yeast. I thought I would finally skip it out, but I figured I would try it anyway. It’s a much cheap bread. The most beautiful bread I ever ate. It reminded me a lot of my favorite Hawaiian rolls because it was not sweet enough to get known as a cake or sweet bread on the sweet side.

If you have a machine, follow the suggestions of your manufacturer when placing the ingredients, but mainly all your liquid is first added with the meal and the yeast on the top of the flour. The Amish White Bread is a simple recipe that produces a slightly sweet, and soft white bread. It’s so simple, almost a flawless recipe.

Ingredients:

2 c of warm water about 110 degrees F or 45 degrees C

⅔ cup white sugar

1 ½ tablespoon active dry yeast

1 ½ teaspoons salt

¼ cup of vegetable oil

6 cups bread flour

Directions:

Sprinkle the sugar in warm water in a bowl and add the yeast. Make sure the yeast becomes foamy.

Mix the salt and oil in the yeast and add one cup of flour at a time. Knead the dough smoothly on a floured surface. In a well-oiled bowl, place the dough to coat. Top with a cloth and let it double in volume for an hour.

Punch the dough down. Knead for a few minutes and slice in half. Shape it into a loaf, and put it in a well-oiled pan of 9×5 inch. Allow 30 minutes to rise or until the dough rises by 1 inch.

Bake for 30 minutes about 350 degrees F (175 ° C).

Amish White Bread

Rebecca Amish white bread is a tender sandwich loaf, which slices easily without falling. Its sweet, velvety texture is a children’s hit. Amish White bread is a home-made bread that is… Main Dish Recipes Amish White Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 2 c of warm water about 110 degrees F or 45 degrees C
• ⅔ cup white sugar
• 1 ½ tablespoon active dry yeast
• 1 ½ teaspoons salt
• ¼ cup of vegetable oil
• 6 cups bread flour

Instructions

Sprinkle the sugar in warm water in a bowl and add the yeast. Make sure the yeast becomes foamy.

Mix the salt and oil in the yeast and add one cup of flour at a time. Knead the dough smoothly on a floured surface. In a well-oiled bowl, place the dough to coat. Top with a cloth and let it double in volume for an hour.

Punch the dough down. Knead for a few minutes and slice in half. Shape it into a loaf, and put it in a well-oiled pan of 9x5 inch. Allow 30 minutes to rise or until the dough rises by 1 inch.

Bake for 30 minutes about 350 degrees F (175 ° C).