Funnel Cakes

We love funnel cakes in the Feather household and I have made them for many years. They are actually one of the first things I ever made as a child. I'll make them as a treat and this usually happens during the cold weather months. Healthy huh?? My kiddos think that these are so cool because they are made with an actual funnel. Of course they watch, the oil is way too hot, and they sprinkle the heck out of them with powdered sugar...Yummy! I know some people like fruit topping but why mess a good thing up with something healthy? hee hee... This is What's Cookin on this cold with lots of snow predicted day on Beaty's Creek.



2 1/2 cups flour
1/2 cup granulated sugar
2 t baking soda
1 1/2 t baking powder
1/2 t salt
2 1/4 cups milk
2 eggs
Canola Oil
2 cups powder sugar
Funnel and wire sifter

Mix with a whisk flour, sugar, baking soda, baking powder, and salt together into a large bowl. Mix in milk and eggs and stir until all mixed together. Pour oil into a deep cast iron skillet. I put about 3 inches of oil in my pan and it works very well. Heat over medium heat until a bit of the batter sizzles when you drop it in. Now pour 1 cup of batter into your funnel, but first place your finger over the hole. Hold funnel over your hot oil and move quickly in a circular motion with your funnel open. Cook until golden brown on one side and then flip and cook until the other side is golden also. Remove and place on a paper towel lined plate and sift powder sugar over the funnel cake. Eat while hot!

Whole Wheat Pizza Dough

On this cold day I am drinking iced coffee. What is wrong with me? I should be enjoying some hot coffee but I was craving some iced Java Dave's. Without one in my neighborhood I had to do for myself. My kiddos and husband bought me a king's share of coffee from said coffee place for Christmas. I've been a brewing, steaming, and a pressing fool, what a coffee hound. I thought I better sit down and type out some healthful recipes for the 2011. But you know me, they can be made bad too, hee hee. Ransome is always wanting pizza but would lose it if he thought whole wheat was involved. What he does not know will not hurt him. I love this dough and I am sure you will too. This is What's Cookin on Beaty's Creek today.

Needed:

1 1/2 cups warm water-sometimes I need 1 3/4 cups

2 T yeast or 2 packages

1/2 cup oil of your choice-I used White Truffle oil that I received from Marx Food and it was to die for! But I usually use whatever I have on hand

2 T sugar

1 T kosher salt

2 cups all purpose flour

2 1/4 cups whole wheat flour

I do all of my mixing and kneading in a Kitchen Aid. It's just easier for me to do it this way. Pour water and yeast into your bowl and let sit for about 3 minutes. Now add your flour, sugar, and salt. Turn on mixer and mix, remember to use the dough hook attachment. Once everything is mixed, the dough appears a little wet, then add oil and continue kneading. Now cover and let dough double in size. Depending how warm your kitchen is, this should take about an hour. When doubled, flip out onto a well floured rolling board and knead for about a minute. Now divide dough into 2 equal sized balls. I now let mine rest for 20 minutes before I divide each ball into 4 pizza doughs. I use a rolling pin but you can just as easily use your hands since these are rustic hand made pizzas. I place mine on a pizza pan or bread stone and bake for 10 minutes at 425'. We like a crisp crust and this seems like the only way for us to get this at home. Now take them out of the oven and top with your favorite toppings. Return them to the oven and bake for 10 more minutes. Give this a try the next time you are wanting pizza.

I topped this one with chicken, kalamata olives, capers, red pepper flakes, Parmesan cheese, and instead of tomato sauce I used Paul Newman's Alfredo Pasta Sauce. It was so good that we will be making it again and again!

(www.maketimeforchange.com)


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Mixed Vegetable Casserole

I ate this casserole a few years back and never even thought of it until the other day. I put it together and had my family taste test it, really just wanted to make sure it was as good as I remembered. This is a list of the final cut of ingredients. It is great alongside a meatloaf or roast chicken. This is What's Cookin on Beaty's Creek today.

Needed:

1 can green beans-drained
1 can whole corn-drained
1 can Veg-All-drained
1 can cream of chicken soup
1 cup sour cream
1 cup sharp cheddar cheese-shredded
1 stick butter-melted
1 sleeve Ritz crackers-crushed
Salt and Pepper to taste

Mix all canned veggies together with sour cream, soup, cheese, salt and pepper. Pour into a buttered 9x13 pan and top with Ritz crackers. I poured the butter over the crackers. Bake at 350' for 30 minutes.

Merry Christmas!!!

Hope your Christmas is filled with good food and great family!!!

Peanut Butter Bon Bons AKA Buckeyes

I've never had a Buckeye candy but if they taste like this, don't pass on them. This recipe is really easy and tasty also. That is a plus this time of year with time being in short supply. These Bon Bons would make a great teacher gift when placed in a beautiful candy tin or basket. My mother was in absolute heaven when she ate these, she is a peanut butter freak. She even eats it on ice-cream for goodness sakes. Give this recipe a try during your Christmas baking frenzy. This is What's Cookin on Beaty's Creek this cold morning.


Needed:

2 cups creamy peanut butter
1/4 cup butter-softened
4 cups powdered sugar
2 cups Semi-Sweet Chocolate Morsels
1 cup white chocolate chips
2 T shortening




Mix peanut butter and butter in your Kitchen Aid mixer until creamy. Now mix in powdered sugar until mixture holds together. Shape into 1-inch balls and place on a parchment lined cookie sheet that will fit in your freezer. Freeze for 1 hour.

Melt both chocolate chips and shortening in medium bowl and heat on HIGH for 1 minute stir well. You may have to heat 10-15 seconds more. Just heat until they melt and can be stirred smooth.

Now dip peanut butter balls into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Let extra chocolate drip off and then place back on a parchment lined cookie sheet. Place in fridge until chocolate is set. Store in covered container in the refrigerator. I left mine on the table in a pretty candy dish and the kiddos loved them!

Pumpkin Donut Muffins

I saw this recipe in the Everyday Food Magazine and thought, sure they taste like donuts. I made them and and sure enough, they do taste like donuts. They are not even fried! Sean was not here when these puppies came out of the oven and boy did he miss out! Raine helped dip them in butter and shake them in the sugar mixture. She had a great time being "chef". Give this recipe a try and you will happy you did. It is supposed to get really cold on Beaty's Creek this weekend. I know what I will be doing to stay warm. This is What's Cookin on Beaty's Creek.

Needed:

10 T butter-@room temperature plus more for pan
3 cups flour
2 1/2 t baking powder
1/4 t baking soda
1 t salt
1/4 t ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree-from a 15-ounce can
1 cup brown sugar
2 eggs

FOR THE SUGAR COATING
1 cup sugar
2 1/2 t ground cinnamon
1 stick butter-melted


Butter your muffin pans and set aside. Now, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. Beat butter and brown sugar until light and fluffy in a your Kitchen Aid. Beat in eggs, one at a time. Now add flour mixture, alternating with pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. In a medium bowl, combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Remove muffins from pan,dip in melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Brussel Sprouts with White Truffle Oil

Doesn't this recipe sound fancy? I've never had truffle oil before, that is until Marx Foods sent me a bottle. Let me tell you, I will never be without it again! I can eat brussel sprouts raw, with bacon, with nothing and I still love them. We usually raise them in the garden but this year they just did not do what they are supposed to....GROW. Anyway to the grocery store I went. This is a super easy recipe that will be a pleasant surprise for your dinners. This is What's Cookin on Beaty's Creek today.

Needed:

3 pounds fresh brussel sprouts
7 T white truffle Oil
Salt and Freshly ground black pepper to taste

Peel outer leaves off of sprouts. Slice sprouts in half and place on a parchment paper lined baking sheet. Coat with oil and salt and pepper liberally or to taste. Now place in a 450' oven for 20 minutes. After 20 minutes, stir and place back in oven and continue to cook for 10 minutes. They should be slightly browned but still crisp. These make a great side dish.