Baked Doughnuts

The snow was blowing.

The temperature was dropping.

The entire family was home safe.

The only thing that would make the day even more perfect was fresh doughnuts!

And since none of us really needed the extra calories from frying them in hot oil – we baked them.

A quick brush of melted butter on the hot doughnuts and a dip in a cinnamon-sugar bath and you never miss the fryer!

Don’t let the yeast scare you – they are very easy to make! These do take some time to raise – so plan ahead.

They’re perfect for a special mid-afternoon treat!

Baked Doughnuts

2 packages active dry yeast (or 2 tablespoons)
1/3 cup warm water (110 to 115 degrees)
1-1/2 cups warm milk (110 to 115 degrees)
1/3 cup shortening
2 eggs
1-1/4 cups sugar, divided
2 teaspoons ground nutmeg
1-1/2 teaspoons salt
4-1/2 to 5 cups flour
1/3 cup butter (melted)
1 teaspoon ground cinnamon

Dissolve yeast in the warm water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead).

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. Cut with a doughnut cutter and place 1 inch apart on a greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 450 degrees for 7-8 minutes or until lightly browned.

While the doughnuts are baking, combine the cinnamon and remaining 1 cup of sugar.

Remove the doughnuts and brush with butter. Roll the doughnuts in the cinnamon sugar mixture. Serve immediately.

Trust me – you won’t have to call the kids twice!

Makes about 2 dozen.

Enjoy!

Chocolate Chip Oatmeal Scones

Do you realize that I went the entire month of January without posting a single recipe containing chocolate?

A shocking statistic that must be corrected quickly.

So…how about a Chocolate Chip Oatmeal Scone?

I love making these in the morning – kind of like eating a chocolate chip cookie for breakfast. The oatmeal lets you pretend it’s healthy!

The original recipe called for raisins – but of course I substituted chocolate chips – for obvious reasons. 🙂

I’m thinking some craisins or dried cherries would also be yummy.

Just don’t forget some chocolate.

Chocolate Chip Oatmeal Scones

1 cup flour
3 tablespoon brown sugar
1-1/2 teaspoon baking powder
1/3 cup butter
1 cup oatmeal
1/2 cup mini chocolate chips
1 egg, beaten
1/4 cup milk

In a large mixing bowl, combine the flour, brown sugar, and baking powder.

Using a pastry blender, cut in the butter until the mixture looks like pebbles.

Stir in the oatmeal and chocolate chips. Set aside.

Combine the beaten egg and milk. Add it to the oatmeal mixture and stir until just moistened. It will be sticky.

On a lightly floured surface, pat dough unto a 7 inch circle. Cut into 12 wedges. Place a cookie sheet. Brush with milk.

Bake 400 degrees for 10-12 minutes.

Enjoy!

Blueberry Muffins

My friend Kimmer lives in the heart of fruit country in Michigan.

Every time she visits she brings me something wonderful – like the huge boxes of blueberries she brought this summer. 🙂

We actually got to see where these beauties were grown during our whirlwind trip to see her a few weeks ago.

And of course – we enjoyed some amazing blueberry muffins for breakfast!

The recipe is her mom’s – making them extra special – since her mom died several years ago from complications following a routine flu shot.

Her mom was an amazing woman and an excellent cook who was always ready to feed a crew. She must have baked thousands of these muffins for family and friends over the years.

Kimmer continues the tradition, making her home a welcome place full of home cooked meals, love and acceptance.

And blueberry muffins on the breakfast table.

Blueberry Muffins
recipe from Kimmer’s Mama

1 egg
1/2 cup milk
1/4 cup vegetable oil
1- 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 cups berries

Mix wet together the egg, milk, and oil. Set aside.

In a separate bowl, mix together the flour, sugar, baking powder and salt.

Pour the wet into the dry and mix briefly. Fold in the berries, either fresh or frozen.

Pour into greased or lined cupcake tins. Makes 12 regular muffins or 36 mini muffins.

Bake at 400 degrees for 20-25 min.

Enjoy hot and fresh from the oven, slathered with butter!

My All-Time Favorite Egg Casserole

You could tell it was a holiday at our house yesterday – there was an egg casserole on the table!

And not just any egg casserole – but my all-time favorite “this is what I mean when I say egg casserole” egg casserole.

Seriously – this is my gold standard for egg casseroles.

My sister Sandy brought the original recipe home many years ago after spending a week helping a friend do VBS at her church.

It was the first time I had ever tasted an egg casserole and loved it immediately. The cream of mushroom soup on top makes it deliciously creamy!

Egg Casserole

8 slices of cubed soft bread (day old works well) about 8 cups
2 cups shredded cheddar cheese
1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon)
6 eggs
2 cups milk
3/4 teaspoon dry mustard
1 can cream of mushroom soup
3/4 cup of milk

Layer the bread cubes, cheese, and sausage in a greased 9 x 13 pan.

In separate bowl, mix the eggs, 2 cups milk, and dry mustard. Pour over the bread, cheese and sausage. Cover and refrigerate overnight.

Before baking – mix the cream of mushroom soup with the remaining 3/4 cup milk. Pour over the top.

Bake at 350 degrees for about 1 hour.

Enjoy!