Old Fashioned Glazed Doughnuts

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Today’s recipe is my favorite doughnuts.  Each month at work, the company buys doughnuts for the entire office to celebrate that month’s birthdays.  The old-fashioned glazed doughnuts were my first choice. Y.U.M.!  Since one of the main ingredients in old-fashioned glazed doughnuts is sour cream, going dairy free presented a problem…I couldn’t have them any more.  This was one of the first recipes I knew I wanted to try & after research on how they are made & ingredients in them, I present this recipe.  Y.U.M.!!

Original Recipe: (Here)  Keep scrolling for the non-dairy changes…

 

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Sift dry ingredients                                             Cream sugar & Crisco

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                                    Flax egg                                    Combine with creamed sugar/Crisco

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Combine all together                                          Combine glaze ingredients

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After dough has chilled; roll out                         punch out & score

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Fry in hot (375*F to 400*F)                       Drain on wire rack over cookie sheet

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Dip in glaze when cooled a few minutes                Repeat with remaining doughnut dough

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Changes:

non-dairy sour cream for regular sour cream

flax “egg” for egg yolks (1 tablespoon ground flax + 3 tablespoons water, let set until thickened – 10-15 minutes at least)

2 tablespoons butter flavored Crisco (in addition to what the recipe already calls for)

Notes:

I would add at least 1/2 to 1 cup more flour – my dough was super sticky & I ended up trying to knead additional flour – which eventually kind of worked

I would heat oil to around 400*F – 425*F – I did it on accident for my first batch & they turned out perfectly; the ones I did at the lower oil temperature just didn’t hold together quite as well.  They still did “okay”, just not as great as the higher temp ones.

I would NOT recommend baking.

The flavor was delicious; the texture was okay.  If you want unflecked dough, don’t use the flax “egg”; use applesauce or banana instead (just remember to still use the extra “fat” [I used the Crisco, EB, Melt or coconut oil should also work well]).

I double dipped my doughnuts into the glaze.  After the first dip I allowed the doughnuts to cool & the glaze to harden a bit & then dipped again.  Then I let them cool completely.

Clean Up Tip:  Cover your surface with plastic wrap (slightly moisten underneath so it stays in place).  Roll out dough & cut out; clean up is much easier…just roll up plastic with the flour mess inside & toss out; wipe up any that still remains.

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Pop over to Facebook to watch a short video of the doughnuts cooking…

 

 

Do you have a favorite doughnut?  Comment & let me know.

Freebie!

As a last minute addition to our family celebration today I created these little flags to designate the food safe for me.  I also created others for the other food allergies & the vegetarian dishes.  Everyone thought this was a great idea.  I had a better idea…to share with you!

 

Click this link for a pdf of the dairy-free Food Labels flags for your personal use.

 

I used wooden kabob skewers & just taped each flag to the skewer.   See below for an example of my flag.

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I hope you are able to use these & that they will make your celebrations easier to navigate.

 

 

How do you designate your food during your family celebrations?

Pumpkin Pie with Bonus Pumpkin Pudding Recipe

HAPPY THANKSGIVING

to all my fellow U.S. Americans & anyone else celebrating this week!

Other than turkey, there is no food that is the image of Thanksgiving than Pumpkin Pie.  I would not be doing justice to Thanksgiving without sharing this on my blog, the weekend before the holiday.

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3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
2 large eggs (or 1 cup egg whites or your favorite vegan option)
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk*
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell; bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife, inserted near center, comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

*I used homemade sweetened condensed milk from this recipe instead of evaporated milk.  I used “A Taste of Thai” brand; it worked perfectly & I highly recommend it.

 

For the pie crust, recipe is here (you’ll have to scroll down a bit).

 

Note:  This can be made up to a week in advance & frozen; thaw out the night before.

 

Bonus Recipe:

Pumpkin “Pudding”

My mother creates a pumpkin “pudding”.  Essentially, it is a pumpkin pie without the crust.  For the pudding, make to pumpkin mixture & place in baking dish; bake at 350*F for 40-45 minutes or until a knife, inserted in center, comes out clean.

 

 

Do you like pumpkin pie? With or without crust? or just a little pie with your whipped cream?  Commend & let me know.

 

Have a wonderful Thanksgiving!!

 

Enjoy!

 

 

Taters Two Ways…

Mashed potatoes; a staple at many Thanksgiving feasts; creamy, buttery and usually, made with dairy.  For the past few years I have been making 5-10 pounds of mashed potatoes for our family’s celebration.  Last year, just weeks after my diagnosis of the dairy allergy I could only make a change to non-dairy potatoes.  In addition to mashed potatoes, I also did sliced, roasted potatoes that were the hit of the day.  Today, I’m sharing both recipes.  I hope you enjoy!  (This year, I’m making these roasted potatoes).

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Mashed (Non-Dairy) Potatoes

 

4-6 Potatoes

2-3 teaspoons chicken soup base or bouillon (use vegetable for vegetarian or vegan)

3-5 Garlic cloves, optional, crushed & peeled

Salt & pepper, to taste

1-2 tablespoons Earth Balance or Melt or your favorite butter substitute

5-6 quarts Water

 

Scrub potatoes & chop into about 1-inch pieces.

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To a saucepan & over medium-high heat, add water & soup base;

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once the soup base is dissolved, add potatoes & garlic, if using & bring to a boil; reduce to a simmer until potatoes are tender.

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Scoop out a couple of cups of the potato water & set aside;

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drain remaining water off potatoes.  Return the potatoes to the pan & mash.

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Add the EB/Melt & use the potato water to thin to desired consistency. Serve hot.

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Sliced Roasted Potatoes

(photos to follow)

 

4 scrubbed potatoes, thinly sliced

olive oil

salt

pepper

 

Layer potatoes in one layer on a baking sheet covered with parchment paper; drizzle with olive oil & sprinkle with salt and pepper.  Bake at 350*f for about 15 minutes; carefully flip potato slices over & bake another 10-15 minutes or until tender & serve.

 

 

Do you have a favorite potato recipe that is served at your celebration?  Comment & share.

 

 

 

Appetizers

Wow, where has this week gone?  It’s Wednesday & it’s a late post…We celebrated my grandmother’s 87th birthday this weekend & I ended up cooking & creating the rest of the weekend…these appetizers are what I was working on.  They were a hit with everyone.

The pumpkin dip is a dip that I’ve been making for years for Thanksgiving – a hit every year, I just needed to make it non-dairy this year.  Most years, there is not one drop left at the end of the day…it’s that good.

The pumpkin dip recipe is not an original recipe for me, however, I don’t remember where I got the original, so I cannot give credit to the one who did create it, but I greatly thank them for it!

No pictures yet, I’ll try to get the pictures up soon.

 

Pumpkin Dip
2 ½ cups

1 package (8 oz) non-dairy cream cheese

1 jar marshmallow crème

½ – ¾ cup canned pumpkin

¼ teaspoon each:

Ground Cinnamon

Ground Nutmeg

¼ to ½ teaspoon vanilla extract

 

Mix all ingredients until well blended; cover and refrigerate several hours before serving.

 

 

Caramel Dip

(From Watkins extract box)
Recipe here

changes:  add 1 jar marshmallow creme

Combine all ingredients; cover and refrigerate several hours before serving.

 

Butter Birthday Cake Dip

4 ounce box instant vanilla pudding

3/4 to 1 cup non-dairy milk (I used almond)

1 jar marshmallow creme

8 oz non-dairy cream cheese

1/2 teaspoon vanilla extract

1/8 to 1/4 teaspoon butter flavoring (I use Watkins brand; found at the local super Wal-Mart)

Sprinkles

 

Whisk the vanilla pudding mix and milk until smooth & mix is dissolved; add vanilla & butter flavoring; whisk until combined.  Add marshmallow creme & cream cheese & whisk/blend until thoroughly combined; add in 1/8 to 1/4 c sprinkles & fold in.  Put in serving dish & sprinkle top with additional sprinkles; cover and refrigerate several hours before serving

 

For all sweet dips:  serve with apple slices and ginger snap cookies.  You could also use graham crackers and animal crackers.  Gingerdoodles would also be awesome!

 

Non-Dairy Cheese Ball

8 ounces non-dairy cream cheese

1/2 block of American Cheese product (Follow Your Heart), shredded

1/2 block of Provolone Cheese product (Follow Your Heart), shredded

2-3 cloves garlic, minced finely (or to taste, I like lots of garlic so I used 2 huge cloves)

salt & pepper to taste

1-2 teaspoons Hot & Smokey or similar spice mix (this is really to taste, I would probably use more, but a really spicy mix I would just use a small amount ~ use your best judgement)

2 -3 green onions, finely chopped

2-3 tablespoons bacon bits (either cooked & crumbled or use imitation or your favorite vegan version).

 

Mix all ingredients until well blended; place in serving dish, sprinkle top decoratively with parsley or paprika; cover and refrigerate several hours before serving.  Serve with crackers & vegetables.

 

 

Enjoy!

Do you have a favorite appetizer you share with your family at Thanksgiving (or any other holiday/event)?  What other flavors of sweet dip do you think there should be?  Comment & let me know.

 

Dutch Crunch Apple Pie & 2 Bonus Recipes

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Hold on tight, this is going to be long…

It’s that time of year, crisp nights, fire places, colorful leaves, hot spiced apple cider, the changing of seasons, wonderful memories, and my favorite holiday, Thanksgiving.

I have so many memories of Thanksgiving; we always (& still do) celebrate with my mother’s family. My grandmother insisted (& still does) on a “program” where we “volunteer” to sing a song, read a poem, perform a skit or some such item. We, as children, also dressed up as Pilgrims and Indians. We no longer dress up, but we still enjoy a good Thanksgiving.

Another memory ~ the weeks leading up to Thanksgiving and all the delicious goodies we couldn’t wait to get our fingers on. My mom, know as the “Pie Lady” or “Pie Momma” [depending on who you talk to] has always made ALL the pies for our celebration along with roasting a turkey, making mashed potatoes and stuffing (see recipe here), cookies, dinner rolls, popcorn balls & other desserts. The others cooks in the family made other side dishes, additional potatoes & turkeys. That sounds like a lot of food…it is; we have a huge family.

Stay with me…  🙂

Even years (such as last year – 2014) are considered my “Grandma’s” years when all 8 of her children, their spouses and grandchildren [18] (& now greats [11 & counting]) come together; odd years, each of the 8 families celebrates with their other sides [in-laws] celebrations. As for the pies & the muse for this post, my mother works, each year at making everyone’s favorite type of pie.  On average [for the even years] she makes approximately 25-30 pies; odd years she only makes about 15-20.  That’s a lot of pie!

A picture of the pie/dessert table (partial ~ I couldn't get it all in) from a few years ago (2012, I think)
A picture of the pie/dessert table (partial ~ I couldn’t get it all in) from a few years ago (2012, I think)

The past few years I have been taking some of her load & making a few pies, potatoes and whatever else is needed. Within our family, we have several other dietary issues other than non-dairy (gluten-free, walnut-free & vegetarian), however with my specific dietary changes I’m will now be making non-dairy food to bring along.

For the month of November, I will be sharing several of the recipes that will be gracing our Thanksgiving table this year, starting with this Dutch Crunch Apple Pie.

Whew!

I hope you enjoy the pie & Thanksgiving too!

 

Dutch Crunch Apple Pie

single crust Flaky Pie Crust (bonus recipe #1 below)
1 cup + 2 tablespoons flour
2 cup sugar, divided
1 cube (8 tablespoons) + 1-2 tablespoons Earth Balance (EB), room temperature
6-8 small apples or 4-5 medium, cored, peeled & chopped in about 1/2″ to 1″ pieces*
2 teaspoons Cinnamon OR Pumpkin Pie Spice (or any combination of cinnamon, cloves, nutmeg, ginger)

 

Combine 1 cup sugar, 2 tablespoons flour and spices; set aside.

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Make topping: combine 1 cup sugar, 1 cup flour and (EB); using a fork, work EB into flour and sugar, until crumbly. You can also add a bit of oats (or chopped nuts) and /or additional spices for a different texture/tasting top.

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To drained apples add sugar/spice mix that was set aside & combine, making sure the apples are fully coated.

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Make the crust & place in pie dish (9″ or 10″); pour apples in [unbaked] crust (don’t overfill); dot with 1-2 tablespoons EB & pour topping over, covering apples.

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Bake in 350*F oven for 45-60 minutes or until apples are bubbly & topping & crust are golden brown.

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*to keep apples from browning while working the remaining steps cover in water that has a couple of teaspoons of lemon juice and 1/4 teaspoon salt; cover with foil & keep in refrigerator. About 10 minutes before using, drain well.

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Bonus Recipe 1:

Flaky Pie Crust (for single, double & deep dish)

For Single Crust:

1 1/3 level cups flour
½ level tsp salt
½ Crisco stick or ½ level cup Crisco shortening
3 tbsp cold water

For Double Crust:

2 level cups flour
1 level tsp salt
¾ Crisco stick or ¾ level cup Crisco shortening
5 tbsp cold water

For 9-inch Deep Dish Double Crust or Two 10-inch Double Crust:

2 2/3 c flour
1 tsp salt
1 c Crisco shortening
7-8 tbsp cold water

Mix flour and salt, cut in shortening, using pastry blender until all flour is blended into form pea-sized chunks.

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Sprinkle with water, one tbsp at a time; toss lightly with fork until dough forms a ball.

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Divide dough in half, if making a double crust. Press between hands to form one or two (for double) 5-6 inch pancakes. Flour dough slightly, roll into circle, between sheets of waxed paper, on damp counter-top. Peel off top sheet. Fold in half and then in half again and gently pick up off second waxed paper sheet. Unfold in pie plate, trim and flute edges.

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For baked pie shell: Preheat oven to 425 degrees, prick with fork, bottom and sides of shell to prevent shrinking. Bake 10-15 minutes or until lightly browned. For recipe calling for an unbaked pie shell, follow directions of that recipe.

For double crust:

Proceed as above for first crust, except trim edges to ½-inch from edge and don’t flute edges. Take second ball and roll out. After filling shell in pie plate with filling, place second crust on top of pie. Trim edges to ½-inch beyond edge of pie plate. Fold top edge under bottom crust and flute edges and cut a steam slit in the top of the crust.

 

Bonus Recipe 2:

Pie Crust Cookies

Leftover unbaked pie dough
cinnamon & sugar

Roll out leftover pie dough & cut into pieces (or using cookie cutters for shapes, as I did below); sprinkle with cinnamon & sugar & bake in 350*F oven for about 10-15 minutes until crust is golden.

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Keeping it real: don’t forget the salt in the pie crust dough & if you do, it is okay. It won’t affect the texture of the crust, it will just taste flat (I know this for sure…I goofed…)

 

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What is your favorite type of pie? Have you ever had Pie Crust Cookies? What are your family traditions? Do you have a favorite memory?
Comment & let me know.