Deceptively Delicious Doughnuts

by Pam

These are sooo tasty, light and moist. Baked with healthy ingredients to please everyone!

(I split the dough and do half spice and half chocolate doughnuts)

Makes 12 large doughnuts

1 cup light or dark brown sugar

1 cup of pumpkin puree

1 cup sweet potato puree (or 2 cups of either one)

1 cup milk

2 large eggs (or just whites)

2 T. Smart Balance (or other type of butter)

2 tsp. vanilla

2 cups whole wheat flour (I sprouted, dried then ground the flour resulting in a light and sweet flour, but not necessary to do)

2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. cinnamon or pumpkin pie spice mix

3 T. cocoa powder for chocolate doughnuts

confectioners' sugar, chocolate, etc. for toppings

1. Preheat the oven to 350 degrees F. Coat a doughnut mold or muffin tins with cooking spray. (if using dark teflon tins, no need to oil)

2. In a large bowl, beat together the sugar, pumpkin & sweet potato purees, milk, eggs, butter and vanilla.

3. Add flour, baking soda, baking powder & mix well.

4. Now divide the dough into two portions if doing spice and chocolate and add the flavorings to each batch.

5. Pour batter into 2 separate quart size bags, cut the bottom corner off and squeeze the batter through into the doughnut mold.

6. Bake 15-20 mins. until tops are lightly browned and a toothpick comes out clean. Scoop them out with a soft thin spatula onto a rack to cool.

7. Dust with sugar or chocolate, etc.

8. Store in airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Turkey Roll-Ups

From: Rochelle

My mom would make these often for Baby-showers or wedding showers. They are super yummy, super easy, and make for a great lunch, appetizer, or after-school snack! A summer version of a thanksgiving classic. Yum!

Turkey Roll-Ups

8 Tortillas (If you can find flavored kind, those are the best!)
8 oz Cream Cheese* (Softened a little so it is spreadable)
1 small Can of Cranberry Sauce
Lettuce
Turkey Lunch Meat
Toothpicks

* I use the 1/3 less fat kind.They also have fat free! You can also mix in herbs or flavoring of your choice. in the cream cheese.

1. Lay out a tortilla
2. Spread an even layer of cream cheese. . . on the side near the closure, put hardly if any cream cheese. . . it will ooze out.
3. Spread about a tablespoon of cranberry sauce over the tortilla only on half,  (away from the closure side).
4. Lay on the Turkey! Put however many you would like. I put about 2-3 slices per roll.
5. Lay on a leaf of lettuce.
6. Roll 'er up tight! Everything has a tendency to ooze out towards the closure to try to "grab" everything as your roll it so it doesn't slide out.

7. Put toothpicks in your roll so it doesn't open up. If you look in the picture, I put the toothpick wherever the tortilla stops, which isn't always in the same place. You can put it in the fridge/freeze for just a little while to help set it up a little before you cut them. You can cut in half for a wonderful lunch, or put multiple toothpicks in and cut for a party!

Bread making just got easier! Here's an Artisan bread with only 10 mins. of your personal time. It ferments on it's own for 8-18 hrs. while you're doing other things. A nice thick crust, it looks and tastes incredible! (from Cook's Illustrated) Tweaked by Pam. :)

Artisan Bread-Almost No-Knead

Baked in either a Dutch oven, enameled cast iron Dutch oven or a heavy stockpot, this bread is amazing. Baking it in a a pot with a lid simulates a professional steam oven. So easy and tasty!

Personal time: 10 mins.

Total time: about 20 hrs.

3 cups flour (I used 2 cups hard white wheat & 1 cup all purpose flour)

1/2 tsp. yeast (either instant or regular work)

1 1/2 tsp. salt

1 1/2 cups warm water

1 tablespoon white vinegar

2 tablespoons honey if using whole wheat flour

Optional: Add 1 T. minced fresh rosemary & 1 cup parmesan in step one.

1. Whisk flour, yeast, and salt in large bowl. Add honey to liquids. Using a rubber spatula, fold wet mixture to dry mix, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hrs. (I've successfully put it in a warm 170 degree oven, then turned off the temperature, turning it on and off again to keep it slightly warm)

2. Spray or wipe with oil a long piece of parchment paper then place inside a 10-inch skillet or a basket around that size (my 8" x 8" x 4" tall basket works great). Transfer dough to a lightly floured surface and knead about 10-15 times forming it into a ball as you knead, pulling edges into the middle each time. Transfer ball, seam side down, to the parchment-lined basket or skillet. Spray or wipe oil on top of ball and loosely cover with plastic wrap. Once again, let rise at room or low oven temperature until doubled, about 2 hours.

3. 10 mins. before baking, place a 6 or 8 quart pot or Dutch oven with the lid in oven to heat at 425 degrees F. Lightly flour top of dough and using a razor blade or very sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.

4. Carefully remove hot pot and lid from oven. *Leave a pot holder on the lid to remind you that it is hot! (doesn't hurt to do the same on the handles of the pot) Pick up dough by lifting parchment paper overhand and lower gently into pot, letting any excess paper hang over. Cover pot and place in oven for 35 mins.

5. Remove lid and continue baking until loaf is deep brown, approximately 15 mins. longer. Inserting an instant-read thermometer into center should register 210 degrees. Carefully remove from pot using paper to hold onto; transfer to wire rack and cool to room temperature, about 1-2 hours.

*Fermented breads need to cool. Resist the urge to tear into it until it's fully cooled. Then toast or re-warm if desired.

Banna-choco-nut Drop Scones

From: Rochelle

These are great for a quick on-the-go breakfast item--again, great for finals week!! They are light & yummy and will keep you running! I created this recipe from my favorite drop-biscuit recipe under the breads section.

Banna-choco-nut Drop Scones

2 C	White Flour
2 C	Whole-Wheat Flour
1 T + 1 tsp	Baking Powder
2 tsp	Salt
1 2/3 C	Soy Milk
1/3 C	Vegetable Oil
1	Ripe Banana-Mashed
2 tsp	Cinnamon
1/3 C	Brown Sugar
2 T	Cocoa
1/3 C	Peanut Butter

* Can also add 1/2 of slightly cooked oatmeal if desired.

Sift into a mixing bowl: White and whole-wheat flour, baking powder, salt, cinnamon, and cocoa. With a fork, quickly mix in soy milk, vegetable oil, banana, brown sugar, and peanut butter. Drop by spoonfuls onto a greased cookie sheet. Bake at 450 degrees for 12-15 mins. 

Italian Stir-Fry

From: Rochelle

With finals coming up, I wanted a quick dinner that was filling, light, and packed full of nutrients! I got the original idea for this recipe from a neighbor of mine. I really like this dish and is great for vegetarians! Don't get thrown-off by the word stir-fry. It is not your typical stir-fry. .

Italian Stir-Fry
 1/2 Onion-Sliced
1 Small Zucchini-sliced
1 small yellow squash-sliced
1/2 C Carrots- Large shreds
1 C Brown Rice-Cooked
1 T Italian Seasoning
Olive Oil
Salt & Pepper to taste
Tomatoe Pasta Sauce

1. Saute the onions in a fry pan until they are slightly brown.
2. Add the squash, zucchini, and carrots to the pan and cook until desired tenderness. I like mine still semi-crunchy. As they are cooking drizzle olive oil over them and add salt, pepper, and Italian seasoning.

3. Add the cooked rice to the pan. Can add as much or as little as you would like. We had leftover rice in the fridge, so we just used what we had.
4. Add about 1 cup of pasta sauce. Add more if desired.

It's quick, easy, and VERY healthy! Enjoy!

Whole-Wheat Garlic Drop Biscuits

From: Rochelle

These are my ALL time favorite biscuits! They are SO super easy and quick and SO yummy! If you want a quick bread item for your next meal, these are them!

Whole-Wheat Garlic Drop Biscuits

2 C	Whole-Wheat Flour
2 t	Baking Powder
1 t	Salt
1 1/4 C	Milk
2 T	Vegetable Oil
1/2 C	Grated Cheddar Cheese*
1/4-1/2 C	Butter
1	Clove Garlic or Garlic Powder
	Parsley Flakes

Sift into a mixing bowl flour, baking powder, and salt. With fork quickly mix in milk, vegetable oil, and cheese. Drop by spoonfuls onto a buttered cookie sheet.

Bake 450 degrees for 12-15 minutes. While biscuits are baking, sauté garlic in butter. Brush each cooked biscuit with butter mixture and sprinkle with parsley flakes.

*I often just leave out the cheese. They also taste fine without the garlic butter brushed on top. 

Fajita Pizza

From: Rochelle

This dinners is SUPER quick and easy and a twist on two favorites!

Fajita Pizza
1/2 Onion- Sliced
1/2 Red Bell Pepper
1 Chicken Breast, thawed and cut into strips
Fajita Seasoning * See below -can also buy package at the store.
Tomatoe Sauce or Pizza Sauce
Tortillas

1. Saute the chicken strips in a fry pan. Sprinkle  1 tablespoon of the fajita seasoning over the chicken as it cooks.
2. Once the chicken is cooked, add the onions and bell peppers and saute until tender. You might need to add a little bit of water (abt. 1/4 C)  to the pan if things start to stick.

3. On a cookie sheet, put out two tortillas. Spread each tortilla with red sauce or pizza sauce. Top each tortilla with the chicken/onion/pepper mixture. If you would like you can top with cheese.

4. Place the fajita pizzas under the broiler for about 4-5 mins until the tortilla is crispy. Top with sour cream if you would like!



Fajita Seasoning

• 3 Tbsp. cornstarch
• 2 Tbsp. chili powder
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. sugar
• 2-1/2 tsp. crushed chicken bouillon cube
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

Whole-Wheat Soft Pretzels with Honey Mustard Dipping Sauce

From: Rochelle

Austin and I have a bucket list every semester. It helps us cope with school and actually have a life. On our list, we had: make soft pretzels. I got the recipe from one of my roommates on HER wonderful cooking blog that she does with her sisters: Four the Love of Food.  I made a few adaptions, but the recipe is pretty much theirs.  These are the most wonderful pretzels. . . I LOVE THEM! And with the honey-mustard dipping sauce.  . . I am SOLD!

Whole-Wheat Soft Pretzels

1½ cups warm water 

1 tbsp. sugar

2 tsp. kosher salt

2¼ tsp. instant yeast

2 C. all-purpose Flour

2 1/2 C Whole-Wheat Flour 

4 tbsp. unsalted butter, melted

Vegetable oil, for greasing the bowl

For finishing:

Cooking spray

10 cups water

2/3 cup baking soda

1 egg yolk beaten with 1 tbsp.  water

Pretzel (or kosher) salt

Any other toppings: cinnamon sugar, sesame seeds, pepper, etc. 

* I really liked Sesame Seeds and Freshly Cracked Pepper with the Mustard sauce!*

1. To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

2. Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

3. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt and other toppings. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Honey Mustard Dipping Sauce:

1/2 cup mayonnaise (you may substitute with fat free mayonnaise)

1/4  cup prepared yellow mustard

2 tablespoons sugar

2 tablespoons honey

1.         Stir ingredients together until smooth.

Bombay House Chicken Saag

East Indian cuisine is one of our favorites! This recipe includes how to make your own garam masala spice mix! This is as tasty as being at the Bombay House. Yum, yum! Now all we need is some homemade mango ice-cream like any good Indian restaurant would serve. Enjoy!

Bombay House Chicken Saag

1 Onion, chopped fine
2-3 cloves garlic, minced
butter and oil for sautéing (butter for flavor, oil to keep the butter from burning easily)
2 handfuls of frozen spinach, drained (or can use fresh spinach)

2-3 cups white beans (this is my addition-not the Bombay's idea)
1 15 oz can of tomato sauce
2 tsp garam masala (recipe below)
pinch of ground ginger 
pinch cayenne
1 tsp cumin
salt/pepper to taste
1-3 cups chicken stock (Bragg's Amino liquid or vegetable), depending on how soupy you want it.

3/4 cup plain yogurt
1-2 chicken breasts cooked and shredded (boil frozen or thawed for about 30 mins., then shred with a fork)

Garam Masala recipe: 1 T. cumin, 1 1/2 tsp. coriander, cardamom & pepper, 1 tsp. cinnamon, 1/2 tsp. clove powder & nutmeg.

Saute onions and garlic ’til translucent and sweet; add spinach and tomato sauce, simmering until spinach is tender. Add seasonings. Take about 1 cup sauce out of pan and mix yogurt with it, then pour back into pan. Add cooked chicken, beans and mix in. Reheat. Enjoy! Great over brown rice.