Funnel Cakes

It's fair week in the PNW...so here's a recipe for some traditional "fair food" that you can make at home in case you missed it at your local county fair!

Ingredients (makes 6-8 funnel cakes, 8-10 inches)

1½ C AP flour

2 T sugar

2 t baking powder

pinch salt

1 egg

½ C milk

½ C water

½ t vanilla extract

oil for frying

powdered sugar

Directions

Combine flour, sugar, baking powder and salt until evenly blended. In a separate bowl, whisk together egg, milk, water and vanilla. Beat liquid mixture into flour until smooth.

In an electric frying pan or deep skillet, heat about 1½ - 2 inches of oil to 375°F. (I heat the oil to nearer 400°F; as soon as you add the batter, the temperature drops significantly. If it drops below about 350°F, your batter is soaking up oil before it cooks.)

From a few inches above the oil, drizzle batter* (about 1/3 C) in circular, spiral pattern into the hot oil. Fry until golden brown -- about 2 minutes each side. Use tongs to remove from oil onto paper towel lined plate or pan to drain.

* Using a funnel is traditional (though not necessary): Cover the spout/bottom of the funnel with your finger; load the funnel with 1/3 C of the batter --  or a little more since some will remain coating the sides the funnel. Release your finger holding the funnel a few inches over the oil, drizzling in a circular, spiral pattern...

Dust with powdered sugar to serve.

        ...or go all out and drizzle with your favorite syrup or top with ice cream!

'Churro Cake' with Spiced Chocolate Sauce

I've made this 'churro cake' before (recipe courtesy of Food Network). Just now I'm playing with some of my recipes--reducing the ingredient amounts and adjusting the baking times so my Baking & Pastry students can get baking experience without making full-sized cakes and pies every day...both for health and budgetary reasons! 😁

The cakes are brushed with melted butter, sprinkled with sugar-cinnamon, and drizzled or served with a spiced chocolate sauce. I like the flavors, but I'm not wild about how the sugar-cinnamon adds a 'gritty' texture into the sauce. Personally, I'd just throw a little extra cinnamon into the cake; there's already plenty of sugar and sweetness. But, it IS very churro-like to have the sugar-cinnamon coating.

Just a note: The mini-bundt pans we have in the student kitchens do NOT have a hole in the center, just an indentation; I have not completely filled a center-hole with chocolate sauce. (Not that that would be bad, of course...!)

Chocolate 'Shell' Ice Cream Topping

If you have a small crowd, the amounts below will work. Since I was just testing this out, I reduced things to about 3 oz of chocolate, 2 T coconut oil and a pinch of salt. I used dark chocolate (well, a semi sweet), but milk or white would probably work too. White chocolate may not get that hard, and may not need quite as much coconut oil. I've also seen versions with add-ins (peanut butter, extracts, freeze dried berries, etc.). I just went basic here, but it could be fun to experiment. The secret to it hardening is because of the coconut oil -- kind of a misnomer since coconut 'oil' is a solid at room temperature (soft, but not a liquid).

Ingredients

12 oz chocolate, chopped

½ C coconut oil

¼ tsp salt 

Directions

Melt all the ingredients in a double boiler (or in the microwave) being careful not to cook the chocolate, stirring until smooth. Let rest at room temperature at least 15 minutes before spooning over ice cream.

You could also dip your ice cream into the chocolate shell mixture...

Quinoa Strawberry Salad with Basil & Citrus-Maple Vinaigrette

The basic idea for this salad comes from Eating Well magazine (April 2020). I didn't follow it exactly--what I threw together is listed below--but it's all the same thing, really. It's the citrus-maple vinaigrette that really tempted me. The fact that our local strawberries are available now, and my basil plant is growing gang-busters right now were definitely contributing factors...fresh, local summer flavors at their peak!

Ingredients

¼ C olive oil

2 T lemon juice

2 T maple syrup

pinch each salt & pepper

2½ C cooked quinoa

1 C chopped, fresh strawberries

½ C crumbled feta

3 T packed, chopped or torn fresh basil leaves

Directions

Cook the quinoa according to pkg directions (I used only water and a generous pinch of salt) and chill.

Whisk together first 4 ingredients for the vinagrette.

Pour vinagrette over strawberries, feta, and 2 T of the chopped basil in a bowl; gently stir into chilled quinoa. Garnish with remaining basil to serve.

This amount would serve 3-4 as a side. Put it over a bed of greens (including some more basil--yum!) and it could easily be stretched to feed more diners.

Cornmeal Waffles

I think regular Belgian waffles are great. But after making Strawberry Cornmeal layer cake recently, I was curious to try this recipe for Cornmeal Waffles (recipe from Brown Sugar Kitchen, published in Sunset magazine and other places online). It uses both yeast and a chemical leavener (baking soda); the waffles are nice a fluffy, but it does require chilling the batter overnight. I don't mind; but I'd like to experiment with a true/pure quick bread (chemical leavener only) recipe that uses cornmeal and wouldn't need to be made in advance...ideally without sacrificing texture. For now, here's Brown Sugar Kitchen's version:

Ingredients

1 tsp active dry yeast

½ C medium-grind cornmeal

1 C flour

¾ tsp salt

¾ tsp sugar

1 large egg + 1 egg white

 C whole milk

6 T melted, unsalted butter

¼ tsp baking soda

vegetable oil to brush the waffle iron

* I used salted butter this time, and reduced the added salt

Directions

Combine active dry yeast with 6 T very warm water (120°). Let stand until foamy (about 10 min).

Whisk cornmeal with flour, salt and sugar in a bowl.

In another bowl, whisk together egg, egg white and milk; then whisk in yeast mixture. Gradually whisk in butter until just combined. Chill batter overnight.

Heat oven to 250°; place a baking sheet in the oven -- with a wire rack on it, if you have one that's oven safe.

Heat waffle iron to hottest setting. Whisk baking soda into batter. Brush oil onto hot waffle iron; pour or scoop batter about 1 C at a time (depending on the size of your waffle iron) and cook until golden brown -- usually 5-8 minutes or until they stop steaming.

Transfer waffles to bakign sheets as they're done to keep them warm and crisp.

Brown Sugar Kitchen has a variety of toppings on their menu including Praline Bourbon Bacon Syrup and Rosé Strawberries with Vanilla Cream. I had some strawberry-blackberry compote and whipped cream to top mine this time around.

Strawberry-Rhubarb Compote

Ingredients

½ lb rhubarb

½ lb strawberries

3½ oz sugar

1½ tsp lemon juice

1 tsp vanilla

pinch salt

Directions

Chop both the rhubarb and strawberries into ½" pieces (separately).

Toss half of the sugar with the strawberries in a bowl; add lemon juice. Place berries in a strainer over a saucepan and let sit for ½ hour, stirring occasionally.

Return berries to bowl. Add rhubarb and remaining sugar to the strawberry juice in the saucepan. Bring to a boil; reduce ehat and cook, uncovered, stirring occasionally until fruit is softened (about 10 minutes). Add strawberries and cook an additional minute or two. Remove from heat.

If desired, mash fruit to desired consistency. Stir in vanilla and salt.

Serve on toast or muffins; stir into yogurt, spoon over pancakes, waffles, angel food cake, ice cream...

Strawberry Cornmeal Layer Cake

Eating Well just published this recipe (June 2021) for a cornmeal cake...layered with strawberries and yogurt whipped cream.

I've tried a few different corn-cake recipes in the past; still haven't found one I'm really in love with. This one tasted fine; it includes a bit of orange juice and zest (as have others), and I used an oragne-infused olive oil -- which wouldn't be necessary, but boost the flavor even a little more. Flavor is fine, but it's a very 'hearty' cake. Dense. Heavy. It is a cornMEAL cake, so I suppose that's to be expected.

I'm still looking for a lighter version, still big on corn-y flavor. I'll post one if I find or develop a good recipe! But this does get props for the zing that comes with the orange as well as the yogurt that's folded into the whipped cream layer, which was better than I thought it would be!

Chocolate Cookies

With a thin crust for a little crunch around the edges and a soft, fudgy center...I LOVE these cookies!

Ingredients

1 C + 2 T butter, softened

1 C sugar

½ C brown sugar

2 eggs

1 t vanilla

2 C flour

¾ C cocoa powder (I use dark)

1 t soda

½ t salt

optional: 1-2 C chocolate chips

  (semi sweet, milk, dark, or peanut butter chips...

     this time I used toffee bits)

Directions

Preheat oven to 350°.

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.

In a separate bowl, combine dry ingredients. Add, all at once, to creamed mixture.

Stir in chips, if desired.

Spoon or scoop onto ungreased baking sheets. (I use parchment paper.)

Bake 10-12 minutes.

Creamed Cauliflower Soup

Ingredients

2 T butter

1 onion, chopped

2 cloves garlic, chopped

1 head cauliflower, chopped

1 tsp salt

½ tsp pepper

¼ C flour

1 C whole milk

2-4 C chicken broth

1 bay leaf

2 tsp fresh rosemary, finely minced

¼ tsp ground nutmeg

Optional: 1 C shredded white cheddar and ¼ C dry white wine (or 1 T sherry)

Directions

Melt butter in a stock pot or dutch oven; cook onion and garlic over medium heat until very soft and translucent (5-7 minutes). Add caulifower, salt and pepper; cook, stirring occasionally, until cauliflower just begins to brown (another 5-7 minutes).

Sprinkle in flour, stirring to coat. Add milk, 2 C broth, bay leaf and rosemary; bring to a boil. Reduce heat and simmer 20 minutes or until cauliflower is tender -- it may take a little longer if you chopped the cauliflower in large chunks.

Remove bay leaf. Use an immersion blender to purée mixture, adding additional broth to achieve desired consistency. (If you don't have an immersion blender, work in batches in a traditional blender; then return everything to the stock pot.)

If desired, add shredded cheddar and white wine. Garnish with a sprinkle of nutmeg just before serving.

Sheet Pan Eggs/Omelet Roll-Up

Whether you dish it up flat, or roll it and slice it, baking a large batch of eggs topped with veggies, cheese and/or meats makes a one-pan meal, all on it's own...though a side of salad or fruit is nice too! This basic recipe will get you started making endless flavor combinations:

* Disclaimer: Neither of the photos are my own originals -- I ate it up without remembering to snap any pics! I'll add originals next time I whip out a batch!

Ingredients

1 dozen eggs

½ C milk

½ C flour

½ tsp each, salt & pepper

1½ C thin sliced or small diced vegetables

¾ C shredded cheese(s)

¾ C pre-cooked meat

1 T 'flavor booster'

Vegetables: Almost any vegetables will work -- mushrooms, onions, peppers, broccoli, zucchini, cauliflower, spinach, kale etc. Tomatoes can be pretty juicy and water down the egg mixture; consider draining some of the liquid before adding them; or pair them with some eggplant, which tends to absorb excess liquid! Veggies can be pre-cooked (great way to use up leftovers!), but it's not necessary. If you want to use firm vegetables like potatoes, yams, butternut squash, parsnips, beets, turnips... they probably should be pre-cooked (at least par-cooked), and thin sliced so they cook all the way through.

Cheeses: What's your favorite? Go for it! ...cheddar, parmesan, Gruyère, chevre, feta, gouda (smoked gouda adds another layer of flavor!)

Meats: Breakfast meats like bacon, ham (or pancetta!) or sausage work well, but fish, ground or shredded poultry works too! Meats should be pre-cooked, for food safety. Tofu or beans would be fine as well, for a non-animal protein, if that's your preference.

'Flavor boosters': Any herbs or spices work fine here...dill, thyme, rosemary, basil, cayenne, chile powder, curry, Za'atar, peri peri, or other spice blends, etc. Feel free to combine for a total of 1 tablespoon. Foods with stronger, intense flavors can also be delicious: capers, garlic, chives, olives, sun-dried tomatoes, salsa, chile peppers... With these, you can use more than a tablespoon, but don't go overboard as the more intense flavors can become overpowering.

Directions

Preheat oven to 350° F.

Coat a jelly roll pan (large cookie sheet with a rim) with non-stick cooking spray.*

* If you're planning on rolling the baked egg dish and you have parchment paper, lining the pan with parchment paper makes rolling easier; but you can still roll it without parchment.

Whisk together the eggs, milk, flour, salt & pepper. If your 'flavor booster' is an herb or spice, add that in with the egg mixture; larger 'flavor booster' ingredients can be added later with the vegetables, cheese(s) and meat. Pour egg mixture ino the pan; sprinkle with vegetables, cheese(s) and meat.

Bake 25 minutes.

Slice and serve as is, or... 

Roll it as soon as you can (not too, too hot!), starting on one of the long edges; transfer to a serving platter. Top, if desired with extra cheese or herbs; slice and serve!

Gouda Grits with Hillshire Lit'l Smokies

This isn't really a recipe; I'm just posting pics as a reminder when I'm looking for dinner 'inspiration'! And you wouldn't have to use Hillshire Lit'l Smokies, of course. Sausage and grits -- with ANY sausage, even ground breakfast sausage, would be equally good. I had Lit'l Smokies (something I don't buy often) left over from another use and remembered a sausage & grits recipe I'd seen. I can't find the recipe anymore, but just made savory grits (pictured, top) using chicken stock and adding gouda cheese at the end along with the Smokies.

I actually made this twice more to use up all the all the Lit'l Smokies: when I'd used up all the grits I had, I made creamy polenta. Equally good, especiallly with gouda cheese melted into the mixture--substituted for the parmesan in the polenta recipe linked above).

And finally, I used up the last of the Lit'l Smokies and this time skipped both grits & polenta and substituted creamed cauliflower (pictured, bottom)...not bad with the smoked gouda, though it didn't have the same textural heartiness as the grits or polenta. 

Beefy Mushroom Sloppy Joes

Adding more veggies to a meaty meal... I've seen a few different recipes that replace some ground beef with finely chopped mushrooms (burgers, meatballs, meatloaf, etc). Here's a spin on Sloppy Joes:

Ingredients

1 lb ground beef

1 lb cremini mushrooms, very finely chopped

1 C choppedonion

3 garlic cloves, minced

1 T minced fresh (or 1 tsp dried) oregano

2/3 C tomoato paste

2 T each red wine vinegar, Worcestershire, molasses

salt & pepper to taste

hot sauce, to taste

Directions

Brown the ground beef in a large skillet. Add onion, garlic and mushrooms; cook until onions are tender and excess liquid is reduced. Add remaining ingredients - seasoning with salt & pepper, and hot sauce as desired.

Serve on toaste Kaiser rolls -- top bun optional.