Donuts are usually fried. Deep frying is not my favorite way to cook. But I love donuts. So, when I came across a way to bake donuts, I was very interested. I was even more so when I found a second way.
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I’ve always liked cobblers. To me, it’s down-home country food. It’s part of my pioneer heritage. I love the fruit. I love the sugary, crisp topping. I associate cobblers with summer fruit, but it doesn’t have to be. Here are some recipes for the perfect winter cobbler.
The concept for stuffed French toast is simple: Make a sandwich with a yummy filling and dip the sandwich in an egg mixture or egg rich batter and cook as you would for other French toasts. The filling needs to be sticky enough that the two slices of bread stick together. Other than that, let your imagination soar.
When I was a kid, we made sugar cookies twice a year—for Christmas and Valentine’s Day. We—five kids and Mom--gathered around the kitchen table with bowls of frosting and decorations. Some of those cookies were pretty and some were messy but we had a blast.
When our kids were young, Merri Ann would make fritters often. The kids loved them. Back then, we drizzled them in maple syrup. Now, it’s apricot or buttermilk or butter rum syrup. (Now, we have over 30 different kinds of syrup to work with.)
You can make focaccia from scratch, with a bread mix, or with a focaccia mix. Regardless, it’s easier than you might think. This is about as easy as it gets for some good homemade focaccia. It doesn’t take a lot of time and it’s a great project to tackle with the kids.