Tag: dessert

strawberry fritters

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 3 tbsp butter, melted
  • 1 tbsp vanilla extract
  • 1 1/2 cups small-chopped strawberries, dried on paper towel
  • Vegetable oil for frying

Glaze

  • 1 1/2 cups confectioners’ sugar
  • 1 1/2 tbsp vanilla powder
  • 1 tbsp half & half (plus more to achieve desired consistency)

Instructions

  1. Mix flour, sugar, baking powder, salt, and cinnamon.
  2. Whisk together eggs and milk, then add vanilla and melted butter.
  3. Combine wet and dry, mixing just until combined
  4. Fold in strawberries.
  5. Heat 2 inches of oil in a Dutch oven to 375 degrees.
  6. Use a 1/4 measuring cup to scoop the batter, pouring into the oil using a broad shaking motion.
  7. Fry fritters until the bottom side becomes golden, flipping once until completely golden.
  8. Whisk together glaze ingredients in a bowl and drizzle over fritters once they have cooled for about 1 minute.

pralines

  • 5 cups pecans
  • 3 cups white sugar
  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 1 cup milk
  • 1 tbsp vanilla
  1. Toast pecans on a baking sheet at 300° until fragrant
  2. Combine all ingredients in a saucepan, stir together and heat to 237ºF
  3. Remove saucepan from the stovetop, and into an ice bath
  4. Whisk the mixture until it changes colour and becomes light in appearance. The praline mixture should have a matte appearance
  5. Spoon onto parchment lined baking sheet and let cool

apple fritters

  • 2 tbsp white sugar
  • 2 extra large eggs
  • 1/2 tsp vanilla
  • 1 cup all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 tsp lemon juice
  • 2-3 cups of firm apples cut into small (4mm) squares
  • 1.5 litres vegetable oil

Glaze:

  • 2 tbsp half&half
  • 1 tbsp powdered vanilla or 1 tsp vanilla extract
  • Powdered sugar for consistency desired

1. Cream the sugar, eggs and vanilla.

2. Mix flour, baking powder, cinnamon, nutmeg, cloves, salt and milk.

3. Mix apple pieces with lemon juice.

4. Combine all ingredients and mix apple pieces into the batter. Batter will be runny.

5. Fry in 375° oil by spooning fritters into the oil using two large spoons, fry for approximately 2 minutes per side.

triple chocolate pancakes

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons white sugar
  • 1/4 cup cocoa
  • 3/4 cup white chocolate chips
  • 1 1/4 cups dark chocolate milk
  • 1 egg
  • 1/4 cup melted butter

Hand mix dry ingredients, except chocolate chips in a large mixing bowl.

In a separate bowl, whisk the egg with the chocolate milk, while carefully melting the butter – ensuring that it is sufficiently cooled before adding to the rest of the liquid ingredients.

Add liquid ingredients to dry ingredients, and stir. Adjust thickness of batter using additional flour or milk, added by tablespoon. When desired thickness is achieved, stir in the chocolate chips.

Cook in a frying pan on medium heat, or on a griddle at high heat, until bubbles form. Flip and cook to your liking.

This batter appears to be burned, but its really just delicious chocolate cake like colour. These pancakes, while far from healthy, have never failed to win over a grumpy spouse at breakfast time.

mulled wine

  • 750 ml red table wine
  • 1 black cardamom pod seeds
  • 1 tsp whole cloves
  • 1 nutmeg pod
  • 4 pieces cinnamon bark
  • 1 1/2 tsp vanilla extract (not artificial)
  • 6 drops orange bitters or 1 clementine skin
  • 2 sprigs rosemary
  • 45 ml maple syrup
  • 45 ml apple cider
  • 250 ml aged port
  1. Add wine, bitters, vanilla, maple syrup, apple cider, and port to a pot or slow cooker and warm on the lowest setting.
  2. Mortar cardamom seeds, nutmeg, cloves, and cinnamon bark into a finer powder.
  3. Put mortared ingredients in tea bag and add to liquid.
  4. Heat for 30 minutes, then remove the tea bag. Serve hot.
  5. Seal leftovers and consume within 2 days.