Mom’s Apple Cider Fry Cakes

 

 

 

 

 

 

 

 

 

 

 

 

 

When I was little my Mom used to make Apple Cider Fry Cakes. Every October, we would go to the local apple orchard and she would get a big bushel of apples and a jug of apple cider  and throughout this time of year, she would make all kinds of great apple recipes.  But I distinctly remember her fry cakes because of how wonderful they smelled.  The aroma of cinnamon and nutmeg made you feel all warm and cozy.  You know them today as Cake Donuts…. 

 

 

 

 

 

 

 

 

 

 

What’s the difference in a fry cake and a regular yeast donut?  Yeast doughnuts are lighter and more puffy. Fry cakes or cake doughnuts, on the other hand, have a dense, more compact crumb and a sturdy, crisp exterior.  Perfect for dipping in your coffee or milk! There is nothing better than a fresh, warm donut! Crunchy on the outside, cakey and tender on the inside. So GOOD and perfect for breakfast or dessert!

Mom’s Apple Cider Fry Cakes

2 cups apple cider (the real stuff)

5 cups all-purpose flour (plus more for sprinkling)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

6 tablespoons butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

2 Gala apples peeled, cored and finely chopped

Line a baking sheet with parchment paper and set aside.

 

Add apple cider to a medium, saucepan over low heat. Let apple cider simmer about 20-25 minutes until reduced, (you should have about 1 1/2 cups). Remove from heat to let cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.

 

In a large bowl, using a hand mixer cream together the butter, granulated sugar and brown sugar until combined. Add eggs one at a time and mix until combined. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in 1 cup of the reduced apple cider. Then add the buttermilk, and vanilla and mix well.  Next, add the flour mixture a mix until combined. Gently fold in the chopped apples with a spatula just until combined.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn half the dough out on to a well-floured surface.  Gently roll the dough around until it becomes less sticky.  Using a rolling pin, roll out the dough to about 1/2 inch thickness. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a lightly floured donut cutter, cut out the donuts and place them on the baking sheet. Scoop up the dough scrapes and repeat. Then repeat with the other half of the dough.  

 

Add about 3 inches of oil into a heavy bottom pot and heat to 350 degrees.  Drop 3-4 donuts in the pot at a time (you don't want to crowd them) Cook 1-2 minutes then flip and cook another 1-2 minutes. Remove the donuts and place on the wire rack to cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Apple Cider Glaze

 

4 cups powdered sugar

1/2 cup reduced apple cider

 

Mix powdered sugar and remaining apple cider in a small bowl until combined. Dip the donuts in glaze. Let set and Enjoy

 

 

 

 

 

 

 

 

 

 

 

 

Notes

You need to use the real apple cider, usually found in the refrigerator section of your local grocery store.

You can make your own buttermilk- 1/2 cup milk plus 2 teaspoons white vinegar or lemon juice.

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Almond Cherry Donuts

 

“There she goes again…..making those donuts!”  That’s probably what you’re saying when you see this post and what you’ll say when you see all the others I have for you this year.  I love making donuts.  It’s so easy to make your own!  As a matter of fact, I often find myself wondering why I bought them in the past when I can make whatever I want so quickly here at home.  This time I bring you my own creation that took me all of five minutes to make!  These are my Almond Cherry Donuts and they are melt-in-your-mouth delicious!   

Almond Cherry Donuts

2 sheets puff pastry, thawed

Vegetable oil, for frying

2 cups powdered sugar

4 tablespoons milk

2 teaspoons vanilla extract

1 package sliced almonds

½ cup cherry jam or pie filling

On a lightly floured surface, roll out puff pastry.  Using two round cookie cutters, cut a larger circle for the outside and a smaller circle for the center.

Fill a large pot with at least an inch of vegetable oil and heat over medium-high heat. Carefully drop donuts into the hot oil and cook until golden on each side.

In a mixing bowl, whisk together the powdered sugar, milk and vanilla to make glaze.  While the donuts are still hot, dip them in the glaze.

Sprinkle tops of donuts with almonds and slightly press down to get them to adhere. You can drizzle more glaze if needed. Add a tablespoon of jam or pie filling in the center of each donut.  Enjoy!

Photography is the property of and copyrighted to Welcome Home.

Cavatappi Shrimp Salad

This is one of my favorite pasta salads and I've been making it for years. It's smooth and creamy with tender shrimp and just a slight crunch of sweet onion and celery. I make it with elbows and sometimes with spiral pasta but my favorite is Cavatappi. I like the way the ridges hold the dressing and make it creamy and delicious. I like to eat it warm when I first make it and then refrigerate it for a few days of eating it chilled. So good!   It's one of those salads that just gets better each day as the flavors meld together. Don't forget to add the Old Bay seasoning for the perfect blend of spices!

Cavatappi Shrimp Salad 

1 box Cavatapi pasta
1 lb large precooked fresh or frozen shrimp, thawed and cut in pieces
1/2 cup diced celery
1/2 teaspoon Old Bay Seasoning
1 Vidalia or sweet onion chopped
2 teaspoons fresh dill weed
2 teaspoons celery seed
salt and pepper to taste
1 tablespoon fresh parsley, chopped
1 cup mayo (I only use Hellman's Real Mayo)
1 tablespoon of milk or half and half

If using frozen peeled and cleaned shrimp, thaw them over night in bag they came in so you can save some of the liquid. 

Cook pasta in large pot of salted, boiling water until tender. Drain pasta and add to large bowl. Do not rinse the pasta. 

While pasta is cooking, remove tails from shrimp and cut into preferred sized pieces. In a separate bowl whisk together mayo, cream (or half and half), a little teaspoon of the shrimp liquid, diced celery, chopped onion, salt and pepper to taste. Add the dill weed, Old Bay seasoning and parsley.

Add dressing to pasta and mix in well. Then fold in shrimp making sure you distribute throughout. You may not need all the dressing if you prefer your salads to be more dry. I like mine creamy. Taste dressing to see if you need more seasonings.

I serve this warm when I first make it and then cold for the next day or two. It just gets better.

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