COOK NOOK

Sugar Covered Donuts

Ingredients:

1 can of Pillsbury buttermilk biscuit dough

1 quart canola oil, for frying

½ cup granulated sugar

In a 5 1/2 quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 375 degrees Fahrenheit.

Directions

1. While the oil is heating up, separate out the biscuits and using a small biscuit cutter, cut out a hole in the middle of the dough and roll that cut out into a ball for the donut hole.

2. Once the oil has heated up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 1-2 minutes.

3. Using a slotted spoon or spider strainer, transfer donuts to a wire rack covered with two paper towel layers to cool completely. Repeat until all donuts and donut holes have been fried.

4. While the donuts are still warm, toss donuts in a bowl of sugar and generously coat them with granulated sugar.

5. These are definitely best eaten warm and within a few hours of frying. They do NOT keep well. By the next day, they were super doughy and didn't taste good at all.

Apple Pie

Ingredients:

1 prepared pie shell

5 apples peeled, cored & diced

4 tbsp flour

1 cup Sugar

2 cups Sour Cream

1 tbsp Vanilla

2 Eggs

Directions

1. Toss the apples with the flour and sugar

Stir in the sour cream, eggs and vanilla

Pour into pie shell

2. Combine the ingredients for the topping in a bowl and work together with a fork to form a coarse meal Sprinkle over the pie and bake at 425° for 15 minutes

3. Turn the oven down to 350° and bake 30 or more minutes.

Mac n' Cheese Balls

Ingredients:

3 cups macaroni and cheese, homemade or store-bought

2 cups vegetable oil, or more, as needed

2 large eggs, beaten

1 1/2 cups Panko

2 tablespoons chopped fresh chives

1. Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.

2. Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat.

3. Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch cheese balls, forming about 12.

4. Working one at a time, dip cheese balls into eggs, then dredge in Panko, pressing to coat.

5. Working in batches, add the cheese balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

6. Serve immediately, garnished with chives, if desired.

Banana Cream Pudding

Ingredients:

1 quart milk

2 cups sugar, plus ⅓ cup sugar

8 large eggs, separated, whites discarded or store for another use

1 teaspoon banana extract

⅓ cup bourbon

½ cup cornstarch

Salt

½ teaspoon pure vanilla extract, plus a starch

2 tablespoons butter, cut into cubes

1 cup heavy cream

4 large bananas, sliced

1 box vanilla wafers

⅓ cup creme de banana

Directions

1. Scald milk, in a large saucepot, with a pinch of sugar (this avoids scorching the bottom of the pot).

2. In a mixing bowl, add egg yolks, banana extract, bourbon, and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture. Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that its coat the back of a wooden spoon. Remove the heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.

3. Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.

4. In a large bowl, using a hand mixer, whip the cream with ¼ cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.

5. Slice bananas and add to pastry cream.

6. Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

Mia's Banana Muffins

Skillet Cookie Sundae

Ingredients:

2 sticks butter, softened

1 cup packed light brown sugar

½ cup granulated sugar

1 tablespoon vanilla extract

2 eggs

2 cups all-purpose flour

2 heaping teaspoons instant coffee

1 ½ teaspoons baking soda

1 teaspoon salt

1 cup milk chocolate chips

1 cup semisweet chocolate chips

Ice cream

Hot fudge, for serving

Canned whipped cream, for serving

Maraschino cherries, for serving

Directions:

1. Preheat the oven to 350 degrees F.

2. Cream together the butter, brown sugar and granulated sugar in a bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.

3. Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and cherry.

Savory Crepe

Crepe batter Ingredients:

Flour, eggs, milk, butter, and salt make up our light and tasty crepe batter. To bump the nutrition content, I used a combination of all-purpose flour and white whole wheat flour, but you could use only all-purpose flour if you prefer.

Thinly-sliced black forest ham is a scrumptious addition to our crepe filling. It’s protein-packed, slightly smoky, and pairs wonderfully with the cheese and egg

Directions

1. Add the crepe batter ingredients to a blender

2. Blend until smooth, then transfer the mixture to a bowl. Let sit for 30 minutes or refrigerate for up to 24 hours.

3. Melt butter in a warmed nonstick pan.

4. Stir the batter, then pour a small amount into the pan.

5. Lift and swirl the pan to distribute the batter evenly.

6. Let cook for about 1 minute, then flip. Remove the crepe to a plate, and repeat with the remaining batter.

7. Skillet Method: Add a cooked crepe to a buttered skillet over medium heat. Top the crepe with the ham and cheese.

8. Crack the egg on top.

9. Fold in four edges of each crepe to make a square. Cover and cook for about 3 minutes.

10. Remove to a plate and top with salt, pepper, and chives.

11. Oven Method: Place 6 cooked crepes on a baking sheet. Top each crepe with ham, cheese, and a cracked egg. Fold in 4 edges of each crepe to make a square. Bake at 375 degrees F for 7 to 10 minutes. ENJOY!