Farmgirl Follies

Farmgirl’s Apple Donuts: downfall of humankind

Posted by Farmgirl on November 5, 2009  |  1 Comment

Yes. They are THAT good. I’d show you a photo, but someone — or somebodies — ate them all.

According to this Web site, November 5 is National Doughnut Day. In celebration, I’m offering you my super-secret-always-under-lock-n-key Baked Apple Donuts recipe.

I know. I love you lots.

First, a few tips: the batter is very thick — a pastry bag works best. Don’t have one? No problem. Spoon the batter into a quart-sized plastic bag, snip off the end and squeeze. You’ll also need a donut baking sheet or pan. Mine is more of a mini-bundt style donut pan.

Most importantly: these are donuts. DO NOT, under any circumstances, use margarine in place of butter. It would be downright shameful! And I suggest you avoid red delicious and Granny Smith apples — they’re not juicy enough to impart great apple-icious flavor!

Farmgirl’s Baked Apple Donuts

Sift together:

• 1-1/2 cups flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 cup sugar
• 1/3 cup Crisco (shortening)

Combine:

• 1 egg
• 1/2 cup milk
• 1/2 cup finely diced apples

After baking:

• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp. cinnamon

1. Cut shortening with a pastry blender or two knives until mixture looks like coarse cornmeal. Set aside.
2. Combine: 1 egg, beaten; milk and apples. Mix well. Add to dry ingredients and mix just until blended.
3. Spoon batter into pastry bag and squeeze into 12 greased muffin, donut or mini-bundt cups; fill 2/3 full.
4. Bake at 350 degrees for 20-25 minutes or until done.
5. Meanwhile: melt 1/2 cup butter, set aside. Combine 12/ cup sugar with cinnamon. Mix well and set aside.
6. Remove donuts immediately from bake pan. Roll first in butter mixture, coating completely. Roll in sugar/cinnamon mixture.
7. Cool on wire racks.
8. Farmgirl recommends making 2-3 batches at a time. They disappear right before your eyes!

Hope you enjoy these naughty little bites of heaven!

Love,
       Farmgirl

Have your cake (and eat the batter, too!)

Posted by Farmgirl on October 13, 2009  |  No Comments

Tuesday is a good day for baking, don’t you agree? I decided to try a recipe I found on Rhoda’s blog, Southern Hospitality. It’s chocolate chip cake and it’s delicious. Really, really delicious.

I don’t have photos of the cake, because it’s baking as I type this. A little risky to be posting recipes you’ve never tasted, right? Not in this case. The batter was so good the finished cake simply has to be fabulous.

I’ve never wanted to eat cake batter with a spoon before. It’s that good, I kid you not!  Here’s Rhoda’s recipe … hope you enjoy!

Chocolate Chip Cake

1 yellow cake mix
1 box instant vanilla pudding
4 eggs
1/2 cup cooking oil
8 ounces sour cream

Mix until batter is fluffy and smooth, about three minutes. Then add:

1 cup chocolate chips
1 cup coconut flakes
1 cup chopped pecans

Stir by hand. Then spoon batter into a greased tube or Bundt pan. Bake at 350 degrees for one hour. When cake is done, turn off heat and open oven door. Allow cake to cool for one hour before removing to a cake server.

Enjoy!

Thanks for the scrumptious recipe, Rhoda!