Yummy Recipes

Super fluffy brioche donuts made extra large, rolled in vanilla sugar and filled with a super light vanilla Pastry cream filling. 

PREP TIME: 45 mins

COOK TIME: 30 mins

ADDITIONAL TIME: 4 hrs

TOTAL TIME: 5 hrs15mins

Ingredients

Brioche Donuts

4 1/2 cups (540g) all-purpose flour, spooned and leveled

2 1/4 tsp (7g) instant yeast

3 Tbsp (36g) granulated sugar

1 tsp salt

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup (113g) salted butter, softened

1 cup (8 oz) water

1 cup (200g) granulated sugar

1 tsp cinnamon and/or 1/2 tsp vanilla powder

48 oz canola, sunflower or vegetable oil

Custard

3 large egg yolks, room temperature

1/2 cup (100g) granulated sugar

⅛ tsp salt

3/4 cups (180 ml) whole milk

2 Tbsp (28g) salted butter, softened

Whipped Cream (OR 8oz Cool Whip)

1 1/3 cups (300 mL) heavy whipping cream, cold

1/4 cup (30g) powdered sugar, spooned and leveled

Instructions

Brioche Donuts

Place the flour, yeast, 3 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the hook attachment. Turn the mixer to low speed, add in the eggs and egg yolks, followed by the softened butter and water.

Once they’re all combined, turn the mixer to medium-low speed and allow it to knead the dough for 10 to 15 minutes, or until the dough begins to peel itself away from the sides of the bowl and forms a ball around the hook attachment.

If this doesn’t happen within the kneading time, the dough is too sticky; add 1 to 2 tablespoons (7 to 14 g) of flour and continue to knead until the dough comes together.

Test the strength of the dough by stretching a piece of dough between your fingers. The dough should stretch thin enough to let light through before tearing.

Push the dough to one side of the bowl, grease the open side of the bowl, then repeat with the other side. Cover the bowl with plastic wrap.

Place the bowl in a warm environment, in the sunlight or on a stovetop warming zone, and allow it to proof until it’s doubled in size; this may take anywhere from 1 to 2 hours.

Line two baking sheets with 16-20 4×4” parchment paper squares, and lightly flour a work surface.

Once the dough has doubled in size and is really fluffy, punch it down and turn it over onto the prepared work surface,

Split the dough in half. Gently roll each half into a log, and cut each log into 8-10 chunks (you can weigh them to make sure they’re even if you want, I just cut the log in half, then each side in half and again in half).

Roll each chunk into a tight ball and place the chunks on the prepared baking sheets. Cover the baking sheets with plastic wrap, and place them in a warm environment to proof for 30ish minutes, until they puff up slightly more.

Prepare for frying the donuts by lining two cooling racks with paper towels and spreading the 1 cup of sugar and cinnamon and/or vanilla powder in a bowl.

Ten minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360F (182C) on a candy thermometer*, then lower the heat to medium. Use the thermometer to keep the oil within 10 degrees of 360F (182C).

Depending on the size of your pot, place two to four donuts in the oil at a time, being sure to leave space around them. Fry the donuts on each side, turning the donuts with a slotted spoon, for 1 to 2 minutes, or until they are browned.

If it is taking longer than 2 minutes to brown one side of the donut, increase the heat just a little. Work quickly, and avoid having an empty pot, so the oil doesn’t burn.

Place the fried donuts on the prepared racks. While they’re still warm, toss the donuts in the sugar. Serve warm or let them cool completely to room temperature if filling the donuts.

Custard

In a small or medium saucepan, whisk together the egg yolks and sugar until they’re well combined. Add the salt and slowly pour in the milk while whisking.

When the mixture is smooth, cook it over medium-low heat while whisking continuously (but not super aggressively) for about 5 minutes, until it begins to thicken.

Once it begins to thicken, whisk aggressively for one more minute and then pour into a heat safe bowl. Stir in the butter until it’s well combined.

Cover the surface of the pastry cream with plastic wrap and allow it to cool to room temperature or refrigerate until it’s chilled.

Whipped Cream

Once the pastry cream has cooled, make the whipped cream.

Combine the cream and sugar in the bowl of a stand mixer, and use the whisk attachment to beat the mixture at medium speed until it thickens a bit, about 30 seconds.

Turn the speed up to medium-high, and whisk the cream until it reaches stiff peaks, about 1 minute.

Add the cooled custard to the whipped cream, and turn the mixer up to medium-high speed, beating just until the cream is fully combined.

Use a piping bag to pipe into the donuts and serve fresh.

Notes:

*you can replace the homemade whipped cream with an 8 ounces tub of full-fat Cool Whip. I recommend the brand name if you can find it as they’re not all made equally.

Nutrition Information:

YIELD: 18 SERVING SIZE: 1

Amount Per Serving: CALORIES: 396TOTAL FAT: 22gSATURATED FAT: 10gTRANS FAT: 1gUNSATURATED FAT: 11gCHOLESTEROL: 131mgSODIUM: 235mgCARBOHYDRATES: 43gFIBER: 1gSUGAR: 19gPROTEIN: 7g

Pickled beets are one of the most requested preserves item at farmers’ markets. Here are directions for how to make your own home-canned pickled beets.

QUANTITIES OF BEETS NEEDED FOR PICKLED BEETS

As a rough rule of thumb:

expect to need about 3 medium sized beets per half-litre (US pint) jar;

about 1 ¾ lbs of beets (before prep) per quart jar;

about ¾ kg of beets (before prep) per litre jar

Your mileage will of course vary based on the size you cut them down into and how many fibrous parts you find that have to be cut off and discarded — they won’t soften up, get rid of them!

Course: Pickles

Cuisine: American

Prep Time: 1hour 

Cook Time: 40minutes 

Total Time1hour 40minutes

Servings8 x half-litre (US pint) jars or 4 litre (US quart) jars

Ingredients:

3 kg home-canned beets (about 7 lbs)

1 spice bag (see NOTES section below)

1 litre vinegar (5% acidity or higher. 4 cups / 32 oz )

500 ml water (2 cups / 16 oz)

400 g sugar (2 cups / 16 oz. Or 2 cups / 50 g of Splenda)

300 g onion (peeled and thinly sliced. Optional. 3 cups / about 3 medium)

½ teaspoon salt

¼ teaspoon Pickle Crisp (per jar. optional)

Instructions:

Cut off beet greens if still attached, leaving a small bit (2 to 3 cm / 1 inch), as well as any roots.

Wash and scrub well.

Boil the unpeeled beet roots just until they are tender. This should be about 20 to 25 minutes in boiling water (depending on size) or try pressure cooker (see Pressure Cooker section below). Don’t overcook. You won’t want mushy pickled beets.

Meanwhile make up and set aside your spice bag. (See NOTES section below.)

Let beets cool till you can handle them safely, then peel, then cut into slices about 1 cm (¼ inch) thick.

Mix vinegar, water and sugar in a large pot. Add spice bag. Bring to a boil. Add onion (if using) and beets, bring back to a boil then lower to a simmer for 5 minutes.

Remove and discard spice bag.

Use a slotted spoon to divvy the onion (if using) and beet out amongst the jars.

To each half-litre (1 US pint) jar add: ½ teaspoon salt and optionally, ¼ teaspoon Pickle Crisp. (Double those quantities for litre / US quart jars).

Top jars up with pickling liquid.

Leave 2 cm (½ inch) headspace for either size of jar.

Debubble, top up with more liquid as required to retain headspace.

Wipe jar rims.

Put lids on.

Process either size jar in a water bath or steam canner for 30 minutes; increase time as needed for your altitude.

Best after at least a month of jar time.

Nutritional Info:

Serving: 1g | Calories: 45kcal | Carbohydrates: 10.2g | Protein: 1.7g | Fat: 0.2g | Sodium: 73mg | Fiber: 2.1g | Sugar: 7.9g

Making pan-fried meatloaf is quick, easy and delicious. It’s a family favorite for many reasons. All the herbs and spices added from a single can of Stove Top stuffing make all the difference when it comes to a perfectly seasoned meatloaf recipe.

As strange as it may sound, I prefer to use the chicken-flavored Stove Stop stuffing in this meatloaf recipe, but the savory herbs are also a perfect choice. There are many flavors to choose from and all will work great.

With just a few ingredients, this recipe is sure to become a family favorite!

I like to use a lean 85/15% hamburger for this skillet meatloaf recipe, but if you prefer a higher fat content in your burger, it will work just fine. I find that using a 93/7% fat burger doesn’t have enough fat or liquid to moisten all the breadcrumbs.

The 85/15% gives just enough fat to add to the flavor, keep the meatloaf moist and not be heavy on the fat when it’s all done.

INGREDIENTS:

• 1 package Stove Top stuffing (use one of your favorite flavors, I prefer chicken, but herbed savory is good too!)
• 1 cup of hot water
• 2 packages of brown gravy mix (one for the inside of the meatloaf and one for the top)
• 1.5 lbs ground beef
• 1 cup cold water
• 2 large eggs, beaten

INSTRUCTIONS:

1. In a medium bowl, add the stuffing mix and 1 cup of hot water.
2. Let stuffing sit for 5 minutes.
3. Meanwhile, in another medium bowl, mix 1 package of brown gravy with 1 cup of cold water.
4. Add ground beef and egg, mix well (easiest to do with your hands, it’s gross, I know).
5. After the stuffing has rested for 5 minutes, stir the stuffing mixture into the ground beef mixture.
6. Grease a bundt pan with non-stick spray, then press the ground beef mixture into the pan.
7. Bake at 350 degrees for 45-55 minutes or until the inside is no longer pink.
8. Once baked, let rest for about 5 minutes, then invert the pan onto a plate.
9. Serve with mashed potatoes and brown gravy in the center of the meatloaf.
10. Enjoy!

That’s it! It’s as easy as pie! If you’re not sure what to make for dinner, this pan stuffed meatloaf recipe is an easy one to make and everyone can enjoy it!

Need an easy dinner idea? This simple dump and bake meatball casserole takes just a few minutes to prep and your oven does the rest. Just 5 ingredients are needed for this delicious and cheesy meatball casserole recipe!

PREP TIME: 5 minutes

COOK TIME: 45 minutes

TOTAL TIME: 50 minutes

INGREDIENTS:

1 (14 oz.) bag, frozen meatballs

1 (24 oz.) jar, marinara sauce

1 (16 oz.) box, penne rigate pasta, or similar medium sized pasta

3 cups water

1 (8 oz.) bag, shredded mozzarella cheese

INSTRUCTIONS:

Preheat your oven to 425 degrees. Lightly spray a casserole dish or 9 x 13” pan with

non-stick cooking spray.

In a large microwave safe bowl, add the frozen meatballs. Using the defrost

setting, defrost the meatballs for 5-7 minutes or until completely thawed.

To the prepared baking dish or pan, add the uncooked pasta, pasta sauce and water.

Using a rubber scraper, stir to combine. Add in the thawed meatballs.

Cover the baking dish with foil and bake the casserole at 425 degrees for 35 minutes,

stirring the casserole halfway through baking.

Remove from oven and top the casserole with the shredded cheese. Bake for another 5-10

minutes or until the cheese is completely melted and light golden brown.

Let the casserole cool for 5-10 minutes before serving.

FREQUENTLY ASKED QUESTIONS ABOUT MAKING MEATBALL CASSEROLE:

Do you have to brown meatballs before baking them?

When baking frozen meatballs, it is not necessary to sauté them before baking. Make sure the meatballs are thawed and no longer frozen before adding to the sauce. You can easily do this with the defrost setting on your microwave.

How long do I bake meatball casserole?

Meatball casserole will need approximately 40-45 minutes at 425 degrees to bake.

When do I add cheese to a meatball casserole recipe?

To ensure the cheese doesn’t over-brown or burn before the pasta is done cooking, it is best to add the cheese the last 5-10 minutes of baking.

How long will meatball casserole last?

When refrigerated in an airtight container, pasta and meatballs will keep for up to 5 days.

Why is it called dump and bake meatball casserole?

This recipe is so easy to make you literally ‘dump and bake’ to prepare the casserole. You dump the pasta, sauce, water and meatballs into a casserole dish and bake.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 147TOTAL FAT: 6gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 16mgSODIUM: 261mgCARBOHYDRATES: 16gFIBER: 1gSUGAR: 2gPROTEIN: 7g

 

There’s nothing like a homemade donut to start your day.

Prep Time: 45 mins

Cook Time: 4 mins

Rise Time: 30 mins

Total Time: 1 hr 19 mins

INGREDIENTS:

1 package active dry yeast

3 tablespoon sugar

½ cup warm water (105 degrees F to 115 degrees F)

3 ½ cup all-purpose flour

½ cup warm milk or water (105 degrees F to 115 degrees F)

1 egg

1 egg yolk

¼ teaspoon salt

3 tablespoon butter or pareve margarine, cut up and softened

Cooking oil for deep-frying

⅓ cup sugar

¾ cup chocolate-hazelnut spread

INSTRUCTIONS:

In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 12 cup warm water until yeast is dissolved. Let stand for 10 minutes.

In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*

Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

On a well-floured surface, roll dough to 12-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.

Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.

Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts.

If you don’t have a food processor, in a large mixing bowl, combine flour, milk, egg, egg yolk, salt, yeast mixture, and 2 tablespoons sugar. Beat with an electric mixer until combined. Add butter and beat until combined

NUTRITIONAL INFO:

Calories298 total fat 17g saturated fat 3g cholesterol 33mg sodium 72mg total carbohydrate 33g total sugars 7g protein 4g calcium 20.2mg iron 1.3mg potassium 53mg folate, total 60.5mcg vitamin b-12 0.1mcg

Tailgates, holiday parties, even easy dinners—there’s no wrong time to serve these mini sandwiches.

Active Time: 35 mins

Total Time: 55 mins

Ingredients:

Cooking spray

1 (12-oz.) pkg. savory butter rolls (such as King’s Hawaiian)

6 Tbsp. (3 oz.) unsalted butter, divided

1 large (13 oz.) sweet onion, thinly sliced (about 3 cups)

1 lb. thinly sliced deli roast beef

6 (3/4-oz.) sharp provolone cheese slices

1 1/2 tsp. light brown sugar

1 Tbsp. Dijon mustard

1/2 tsp. kosher salt

2 1/2 tsp. fresh thyme leaves, divided

1 tsp. minced garlic (from 1 medium garlic clove)

1 cup beef broth

1 Tbsp. Worcestershire sauce

INSTRUCTIONS:

Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray, and set aside.

Using a serrated bread knife, cut rolls in half horizontally, keeping top and bottom halves intact; place bottom half of rolls in prepared baking dish, and set aside.

Melt 1 tablespoon of the butter in a medium nonstick skillet over medium-high. Add onions, and cook, stirring often, until softened, about 2 minutes. Reduce heat to medium, and cook, stirring occasionally, until golden brown and soft, about 15 minutes. Remove from heat, and set aside.

Arrange roast beef slices evenly over bottom half of rolls. Top evenly with cheese and caramelized onions, and place top half of rolls over cheese and onions.

Melt brown sugar and 4 tablespoons of the butter in a small saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and whisk in mustard and salt. Brush top and sides of rolls with butter mixture, and sprinkle with 1 teaspoon of the thyme. Loosely cover baking dish with aluminum foil, and bake in preheated oven for 10 minutes. Remove foil, and bake in preheated oven until top buns are golden brown and cheese is melted, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in beef broth, Worcestershire, and remaining 1 1/2 teaspoons thyme. Bring to a simmer over medium; cook, undisturbed, until reduced slightly, about 10 minutes. Serve hot sliders with au jus.