Category: Snack

Categories
Bases & Stored Food Preparation Dessert Side Snack

Applesauce/Apple Butter

Ingredients

  • 6 lb. apples (~18 medium apples), peeled, cored, and sliced
  • 1 c. apple juice or apple cider
  • 2 tbsp lemon juice
  • ¼ – ½ cup brown sugar
  • Optional ingredients (to taste—probably start around 1 tsp):
    • cinnamon (required for apple butter)
    • nutmeg
    • allspice

Directions

  1. Combine all ingredients and cook over medium heat for 25 minutes, stirring occasionally.
    • For apple butter ingredients should be put in a crock pot and cooked on low for 6+ hours until there is minimal moisture left.
  2. Blend the mixture in a blender until smooth.
    • If you prefer applesauce that isn’t fully smooth you can mash with a potato masher instead and then mix with a hand mixer (that method takes longer)
Categories
Celebrations Quick Prep Snack

New: Fun Popcorn

Popcorn
6 cups popcorn
Buy commercially?
2 tb cheese topping
¼ cup sugar, ½ tsp cinnamon

Categories
Celebrations Dessert Snack

Scones & Buttermilk Syrup

p. We love buttermilk syrup best of all!
Preparation Instructions

Combine warm water and warm milk (approximately 110ºF—think baby bottle warm). Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer fitted with a dough hook, add milk mixture and melted cooled butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Up to 6 cups of flour may be needed. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow to rise until doubled in volume.

Heat your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat to 350 to 400ºF. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You can butter the counter lightly. Using a pizza cutter or knife, cut into squares or triangles. Makes approximately 24 scones.

Once the oil is heated, cook the scones, in small batches, turning once, until they are golden brown on both sides and cooked through. Drain on a paper towel. Serve while hot.

They are traditionally served with a pat of butter and your favorite sweet topping including honey butter or jam and powdered sugar, or your favorite syrup.
Ingredients

1 cup Warm Water
1 cup Warm Milk
3 Tablespoons Sugar
1 Tablespoon Dry Active Yeast
¼ cups Butter, Melted And Cooled
1 Tablespoon Salt
5 cups Bread Flour, Or More As Needed
Vegetable Oil For Deep Frying

Categories
Dessert Main Dish Snack

Lemon Pull-Apart Coffee Cake

Lemon-Scented Pull-Apart Coffee Cake Recipe
Adapted from here
Yields 1 9×5″ loaf

Ingredients:

For the sweet yeast dough:
About 2 ¾ cups (12 ¼ ounces) all-purpose flour
¼ cup (1 ¾ ounces) granulated sugar
2 ¼ teaspoons (1 envelope) instant yeast
½ teaspoon salt
⅓ cup (2 ½ fluid ounces) whole milk
2 ounces unsalted butter
¼ cup (2 fluid ounces) water
1 ½ teaspoons pure vanilla extract
2 large eggs , at room temperature

For the lemon paste filling:
½ cup (3 ½ ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter , melted

For the tangy cream cheese icing:
3 ounces cream cheese , softened
⅓ cup (1 ¼ ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice
¼ teaspoon lemon extract

Directions:

1. Stir together 2 cups (9 ounces) of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.

2. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add ½ cup (2 ¼ ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

3. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if necessary to lessen the stickiness. Place the dough in a large bowl, cover the bowl securely with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. While the dough is rising, make the filling.
Make the lemon paste filling

4. In a small bowl, mix together the sugar and the lemon and orange zests. Set the sandy-wet mixture nearby (the sugar draws out moisture from the zests to create the consistency).
Make the coffee cake

5. Center a rack in the oven and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan. Or, lightly coat the pan with nonstick spray.

6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 ½ tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 ½ tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

7. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

8. Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
Make the tangy cream cheese icing

9. In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

10. To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.

11. Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it.

12. Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don’t attempt to cut it until it is almost completely cool.

Picture 017 copy

Categories
Dessert Snack

Nutella Fruit Dip

Nutella Yogurt Fruit Dip

Posted by fujimama on March 19th, 2011 at 8:35 pm

Creamy Nutella Yogurt Fruit Dip Nutella Yogurt Fruit Dip

Nutella Yogurt Dip—two ingredients, 3 minutes . . . it doesn’t get much easier than that!  I made this dip for a get-together I hosted at my house yesterday morning, and it was a definite hit.  I served it alongside little glass teacups filled with fruit.  The dip makes the perfect accompaniment to fresh cut fruit.  It tastes like a decadent treat, but is gentler on the waistline due to the use of plain, nonfat Greek yogurt.  Not only does this dip make a great addition to any party food lineup, but it’s a perfect afternoon snack for you little ones.  You will love seeing how fast that fresh fruit disappears!  It’s hard to beat a treat that is not only good tasting, but also takes less than 5 minutes to whip up!

Dipping fresh fruit in the Nutella yogurt dip Nutella Yogurt Fruit Dip

Nutella Yogurt Fruit Dip

Makes 10 servings

1 cup plain, nonfat Greek yogurt
½ cup Nutella

Mix the yogurt and Nutella together in a small bowl until completely combined. Refrigerate until ready to use. Serve with fresh cut fruit.

 

Ingredients

  • 1 tbsp Butter
  • ½ cup Avacado pureed smooth
  • ¼ cup Carrot cooked and pureed smooth
  • ½ cup Powdered Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract

Directions

Melt butter over low heat in medium sauce pan. Add remaining ingredients and whisk well until smooth. Serve warm or cold with fruit.

Categories
Snack

Sweet Potato Fries

Sweet Potato Oven Fries

In my experience, the total cook time for these oven fries varies, depending on the size of the sweet potatoes and the thickness of the fries.  Small or medium sized sweet potates may require less time.  But at my grocery store, sweet potatoes range from medium-large to monstrous.  The bigger the sweet potatoes, the more fries, and the longer they take to cook.  Also, the potatoes have a tendency to stick to the pan so be sure to toss well with oil.

2 large sweet potatoes (about 2 pounds)
1.5 teaspoon salt
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon sweet paprika
½ teaspoon black pepper, more to taste
Pinch cinnamon
2 – 3 Tablespoons olive oil

1.  Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easier clean-up.

2.  Cut each sweet potato in half cross-wise; then cut each half lengthwise into 3/8 inch wide (tombstone-shaped) slices. Finally cut lengthwise into 3/8 inch wide sticks or “fries.”

3.  Put the sweet potato fries on the baking sheet. Sprinkle salt, chili powder, smoked paprika, sweet paprika, black pepper, and cinnamon evenly over the sweet potatoes. Pour on 2 to 3 Tablespoons of olive oil. Thoroughly stir the sweet potatoes, gently tossing them around to evenly coat with seasonings and oil.  Be sure to coat all sides of the sweet potatoes with oil, as they tend to stick. Use additional oil as needed.

4.  Spread sweet potatoes on the baking sheet, trying as much as possible for a single layer. Place in the oven and bake for 15 to 20 minutes or until sweet potatoes have started to brown.  Use a spatula to carefully turn over sweet potatoes, if desired. (The potatoes at the edges of the baking sheet tend to brown faster, you may want to rearrange to correct for hot spots.) Bake for another 5 to 10 minutes or until browned to your liking… I recommend you keep a close eye on the sweet potatoes as they go from golden brown to dark brown quickly.

5.  Remove from oven and cool for a few minutes. Serve with chili-lime sour cream and yogurt dipping sauce.

Makes about 4 cups total or 5 (3/4-cup) servings.

Categories
Snack

Pretzels

Pretzels

Topping

Directions

1) Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
2) Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
3) Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 ¼ to 2 ½ ounces.
4) Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
5) Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.
6) Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
7) Remove the pretzels from the oven, and brush with melted butter, if desired.
Yield: 12 pretzels.

Recipe summary

Hands-on time:
20 mins. to 50 mins.
Baking time:
25 mins. to 30 mins.
Total time:
2 hrs 35 mins. to 3 hrs 15 mins.
Yield:
12 pretzels
I’ve taken off 30 pudgy pounds since February, but the Food + Drink tab at Pinterest, where I seem to be spending all my free time these days, could prove to be my undoing. There are so many “must try” recipes.

Take for example, these mall style, pretzel bites, pinned from Dine & Dish via AllRecipes.com.

I had to try them.

Mall Type Pretzel Bites

Ingredients

  • 1 ⅛ cups Water (70 to 80 degrees F)
  • 3 cups All-Purpose Flour
  • 3 tbsp Brown Sugar
  • 1 ½ tsp Active Dry Yeast
  • 8 cups Water
  • ½ cup Baking Soda
  • ¼ cup melted Butter
  • Kosher Salt for savory pretzels, or Cinnamon and Sugar for sweet bites.

Directions

Add the first four ingredients in order, into the bread machine, and mix on the dough setting.

Many similar recipes use salt in the dough, I double checked at AllRecipes.com, and this one did not use any, so I left it out. It didn’t seem to hurt anything. I also noticed some reviewers suggested using corn syrup in place of brown sugar. I might try that next time, and oh yes – there will be a next time, but for a first try, I stuck to the original recipe.

Remove the dough from the breadmaker, and divide it into eight balls, to be rolled, and shaped into the traditional, large pretzel shapes.

Or, take the easy way out, and pull it apart into 1 inch (or smaller) balls, for pretzel bites.

Bring two quarts of water, mixed with the ½ cup of baking soda, to a boil. Drop the dough bites, a few at a time, into the boiling water for 10-15 s
…

Click the link below to continue onto the full article

http://almostunschoolers.blogspot.com/2011/07/diet-busting-mall-style-bread-machine.html
Categories
Snack

Chicken Nuggets

Ingredients

  • 2 skinless and boneless chicken breasts
  • ½ cup milk
  • ½ cup flour
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp chili powder
  • ¼ tsp garlic salt
  • ⅛ cup oil

Directions

  1. combine flour, salt, pepper, and chili powder
  2. Trim any fat away from chicken.
  3. Cube chicken into bite size pieces.
  4. Pour enough milk over chicken to soak.
  5. Place about oil in a medium deep pot.
  6. Over medium high heat (more towards the high side) heat oil until hot.
  7. Pour milk out from chicken and add the flour mixture.
  8. Seal and shake until nuggets are completely coated.
  9. Place nuggets into hot oil and let them cook until golden brown, turning chicken as needed. Always double check to see if any chicken you make is cooked through.
  10. Remove and drain on a paper towel.
Categories
Snack

Granola Squares

Granola Squares

2 eggs
3 cups oatmeal
1 12; cups brown sugar
1 cup milk
12; cup oil or applesauce
12; cup nuts
2 tsp baking powder
1 tsp salt
1 tsp cinnamon

Mix dry
Add wet
350 for 25m
13 x 9 greased pan
Prep time 10m
Baking time 25m
Overall 35 m

Can serve in milk w raisins or almonds if desired.

Categories
Snack

Becca’s Salsa

Ingredients

  • 1 14 ½ oz can Regular Style Stewed Tomatoes
  • 1 14 ½ oz can Mexican Style Stewed Tomatoes
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ tsp Garlic Powder
  • 2 tsp Minced Onions
  • 1 tsp Cilantro
  • ½ tsp Oregano
  • ½ tsp Taco Seasoning

Directions

Mix everything.