Baking Delights » retro-recipe

Banana Cake Doughnuts (or Donuts)

Marye Audet — Mon, 06 Aug 2007 15:15:49 +0000

Our weekend is a little different than most. Since Marc works retail he works on Saturday and then has Sunday and Monday off. Sunday is really not a day off because there is church a good portion of the day. Monday is our more leisurely day, although I don’t know if leisurely is a word that can be applied to ANY day around here.

This morning I decided to treat everyone to doughnuts. I used my normal recipe with some adjustments and these were really good. The kids said they tasted like that candy, Circus Peanuts, but I don’t think so. Do you spell it donut or doughnut? Both are correct but I am seeing the first spelling more and more! Donut,doughnut…as long as they taste great who cares?

The only trick to making really good doughnuts is a clean oil, temp 375F, and a dough that is so soft it is nearly, but not quite, impossible to work. Oh! And cut straight through the dough, twisting deflates it some even though it is not yeast risen.

Banana Cake Doughnuts

about 3 dozen plus doughnut holes (or donut holes if you are making donuts)

4 eggs beaten

2/3 c sugar

1/3 c buttermilk

1/3 c butter-melted

1 tsp vanilla

1 tsp banana flavor (Frontier does a good one)

3 1/2 c flour

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg (FRESHLY GRATED!!!)

Combine eggs and sugar, beat until smooth and light. Add buttermilk, cooled butter, vanilla, and banana flavor. Sift dry ingredients. Add egg mixture and beat until smooth. Chill ( don’t chill the dough…it does make it MUCH easier to work. I just never have time)

Roll out about 1/3 inch thick. cut with floured cutter. Let stand about 10 minutes.

While waiting make icing:

1 c confectioners

1/4 c butter

1/2 tsp vanilla

1/2 tsp banana

mix thoroughly and ad a little buttermilk to thin if needed or add more confectioners to thicken.

Drop doughnuts in 375 oil. Fry only a couple at a time. I have a large fryer and I do 4-5 at a time. Turn when one side is golden. Fry until done. Drain and place on absorbant surface (this is how I recycle my brown paper bags..) Glaze while still warm.

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Praline Shortbread Bars

Marye Audet — Sun, 05 Aug 2007 22:09:30 +0000

These are really rich with a crumbly shortbread crust and a smooth praline filling with just enough coconut and pecans to add interest. They don’t take long to make and the results are spectacular. For the base: 1/2 c butter softened 1/3 c sugar 1 egg 1 1/4 c flour pinch of salt 1 tsp vanilla Cream butter and sugar until smooth. Add egg and ebat to blend. Add flour, salt and vanilla and mix into a smooth dough (will be sticky.) Press into the bottom of a 13″x 9″ pan and bake at 350 for 15 minutes. Filling: In mixing bowl beat remaining 2 eggs until frothy. Beat in brown sugar. Add 3 Tbs flour, 1 tsp vanilla, 1/2 tsp baking powder. pinch of salt.. and mix well. Stir in 1 c chopped pecans and 1 c browned coconut. Spread over cake and bake 20 minutes more. Cool. Topping: 1/2 c butter, 1/2 c brown sugar, 1 tsp vanilla. Melt butter in saucepan. Stir in brown sugar untit it is well incorporated into the butter and no graininess remains…remove from heat and spoon over cake. Cool completely .. This made 1 dozen bars for us..You may get more if you are frugal.

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Oh, Henry! Bars

Marye Audet — Sun, 22 Jul 2007 23:24:25 +0000

O.k..if you remember these you are old. If you remember buying them for 15 cents at the local store that carried everything from pickles in a barrel to PDQ and Bosco then you are as old as me.

This is a bar cookie that I really don’t see much anymore. It is wonderful…close to the candy bar in flavor AND would be perfect for the Blog Bake Sale. You ARE doing that right? You HAVE gotten involved?

Good. I knew you would.

Oh Henry! Bars

4 c oats

1/2 c sugar

1 c brown sugar

1 c melted unsalted butter

6 oz chocolate chips

1 c peanut butter (crunchy is best)

Preheat oven to 350

Grease 13 x 9 ” pan. Mix oats, sugar and brown sugar in large bowl. Pour melted butter over and mix well. Press into pan firmly and bake for 20 minutes.

Cool.

Melt chocolate and peanut butter together stirring to blend. Spread over cooled cookie base. Chill 1 hour…IF you can wait that long. Cut into 2 dozen bars.

I have computer at home again AND that means that as soon as I get my photo program loaded I can do pictures again…YAY!!!!!!!

Seriously, do try to remember about the Nation wide bake sale..It is such an excellent cause.

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