Apple Pie Filling

Ingredients

• 15 # apples, peeled and cored
• 3 # 2 oz. granulated sugar
• 15 oz. cornstarch
• 10 oz. melted unsalted butter
• 5 oz. lemon juice
• 25 grams ground cinnamon
• 2.5 tsp. salt

Directions

1. DO NOT mix filling until ready to fill and bake pies.
2. Toss together all dry ingredients. Add apples and lemon juice and combine.
3. Egg wash the rim of the pie and place the top crust.
4. Finish the top with crimp, egg wash, vent, and sugar (optional).
5. Bake for approximately 55 minutes in a 400F oven until done.
6. Pie shine and bake an additional 5 minutes (optional).

Yield: 10 pies


Variation

• Peach pie: Replace apples with fresh peaches.

Self-Rising Pancakes

Ingredients

• 1 1/2 cups self-rising flour
• 2 Tablespoons sugar
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 large egg
• 1 1/4 cups buttermilk
• 2 tablespoons vegetable oil or melted butter

Directions

1. Whisk together the flour, sugar, baking soda, and salt.
2. In a separate bowl, whisk together the egg, buttermilk, and oil or melted butter until foamy. Add to the flour mixture and mix until blended; leaving a few small lumps is OK.
3. Let the batter rest for about 5 minutes, while your griddle or frying pan heats up. Heat to medium high (375°F to 400°F), until a drop of water dribbled onto the surface bounces across it. Brush lightly with vegetable oil, or spray with non-stick baking spray.
4. For each pancake, drop 1/4 cup of batter onto the hot surface. Flip the pancakes over once bubbles have risen to the surface, and cook the second side until golden brown. Serve hot.

Variations:

• Apple Cider Pancakes: Add 1/4 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice with the dry ingredients. Substitute 1/4 cup of the buttermilk with 1/2 cup boiled apple cider.

Fluffy Buttermilk Pancakes

Ingredients

• 1 large egg, separated
• 1/4 tsp cream of tartar
• 3 Tbsp white sugar, divided
• 1 cup all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 3/4 cup plus 2 Tbsp buttermilk
• 2 Tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• Canola oil (or any other vegetable oil), for cooking

Directions

1. In a small grease-free bowl, whip the egg white, cream of tartar, and 1 Tbsp white sugar together using a whisk until stiff peaks form. Set aside.
2. Combine flour, remaining 2 Tbsp sugar, salt, baking powder, and baking soda into a large mixing bowl and mix well.
3. In a separate bowl, mix the egg yolk, buttermilk, vanilla, and melted butter together.
4. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes. Gently fold in the beaten egg whites until no white streaks remain.
5. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4-cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
6. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Hotteok

Ingredients

• 1 cup warm water
• 2 Tablespoons white sugar
• 1 Tablespoon active dry yeast (about 1 packet)
• 1/2 teaspoon salt
• 1 Tablespoon vegetable oil
• 2 cups all-purpose flour, plus more for kneading

• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 Tablespoon chopped walnuts (optional)

Directions

1. Hotteok dough: Place the lukewarm water into a mixing bowl. Add white sugar, yeast, salt, vegetable oil, and stir it well. Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand.
2. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.
3. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough. Let it rise for another 10-20 minutes.
4. Make filling (for 8 hotteok): Mix the brown sugar, cinnamon powder, and chopped walnuts in a bowl.
5. Make the hotteok: Knead the dough again to remove the gas bubbles.
6. Place and spread about 1/2 cup flour on your cutting board.
7. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls.
8. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball. Repeat this 8 times to make 8 stuffed balls. (Use some flour from the cutting board to prevent your fingers from sticking to the dough.)
9. Heat up your non-stick pan over medium heat and add some vegetable oil.
10. Place 1 ball on the pan and let it cook for 30 seconds.
11. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD). Let it cook about 1 minute until the bottom is golden brown.
12. Turn it over again and turn down the heat very low. Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!
13. Serve hot!

Mille Crepe (Crepe Cake)

Ingredients

Crepe Batter:

• 6 tablespoons butter
• 3 cups milk
• 6 eggs
• 1 1/2 cups flour
• 7 tablespoons sugar
• Pinch salt

Vanilla pastry Cream

• 2 cups milk
• 1 vanilla bean, halved and scraped
• 6 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch, sifted
• 3 1/2 tablespoons butter

For the assembly:

• Corn oil
• 2 cups heavy cream
• 1 tablespoon confectioners' sugar or more
• Confectioners' sugar, for dusting

Directions

1. The day before, make the crepe batter and the pastry cream:
2. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
3. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
4. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
5. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
6. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar until stiff peaks form. Fold it into the pastry cream.
7. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for crème brûlée, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.

Zucchini Frittata

Ingredients

• 4 Tablespoons olive oil
• 1 large onion, coarsely chopped
• 1 teaspoon fresh thyme, chopped (optional) or 1⁄2teaspoon dried thyme, crushed (optional)
• 1 1/2 lbs zucchini
• 2 Tablespoons Italian parsley or 2 tablespoons fresh basil, chopped
• 5 large eggs
• 1/2 teaspoon salt
• black pepper (to taste)
• 1/2 cup freshly grated parmigiano-reggiano cheese (Parmesan cheese)

Directions

1. Preheat oven broiler.
2. In a small frying pan over medium heat, warm two tablespoons of the olive oil. Add the onion and dried thyme (if using it). Sauté until the onion wilts (about five minutes).
3. Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
4. Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
5. Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
6. Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
7. In a bowl, beat the eggs lightly with a fork. Beat in the salt, pepper, and cheese. Add the drained cooled zucchini and onion mixture.
8. Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat. When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly. Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes). Be careful not to overcook the eggs.
9. To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
10. Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
11. Serve warm or cold, cut into wedges.

French Croissants

Ingredients 

For the croissant dough

• 500 g unbleached all-purpose flour / plain flour (extra for dusting)
• 140 g water
• 140 g whole milk (you can take it straight from the fridge)
• 55 g sugar
• 40 g soft unsalted butter
• 11 g instant yeast
• 12 g salt

Other ingredients

• 280 g cold unsalted butter for laminating
• 1 egg + 1 tsp water for the egg wash

Directions

DAY 1
Making the croissant dough

1. Combine the dough ingredients and knead for 3 minutes until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.
   

DAY 2
Laminating the dough

1. Cut the cold butter (directly from the fridge) lengthwise into 1.25 cm thick slabs. Arrange the pieces of butter on waxed paper to form a square of about 15 cm x 15 cm. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it’s about 19 cm x 19 cm. Trim/straighten the edges of the butter and put the trimmings on top of the square. Now pound lightly until you have a final square of 17 cm x 17 cm. Wrap in paper and refrigerate the butter slab until needed.
2. Use just enough flour on your work surface to prevent the dough from sticking. However keep the amount to a minimum, otherwise too much flour will be incorporated between the layers and this will show in the end result.
3. Take the dough out of the fridge. With a rolling pin roll out the dough disc into a 26 cm x 26 cm square. Try to get the square as perfect as possible and with an even thickness. Get the slab of butter from the fridge. Place the dough square so one of the sides of the square is facing you and place the butter slab on it with a 45 degree angle to the dough so a point of the butter square is facing you. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter. Do the same with the three other flaps. The edges of the dough flaps should slightly overlap to fully enclose the butter. With the palm of your hand lightly press the edges to seal the seams.
4. Now the dough with the sealed in butter needs to be rolled out. With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle of 20 x 60 cm. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness. You can also rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself. You can use these techniques during all the rolling steps of this recipe. Aim at lengthening the dough instead of making it wider and try to keep all edges as straight as possible.
5. Fold the dough letter style, cover with clingfilm and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it). Repeat the rolling and folding two more times (ending up with 27 layers of butter in total), each time rolling until the dough is about 20 cm x 60 cm. After each fold you should turn the dough 90 degrees before rolling again. The open ‘end’ of the dough should be towards you every time when rolling out the dough. After the second turn, again give it a 30 minute rest in the fridge. After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day!
• Sometimes the dough will resist to get any longer than for example 45 cm, stop rolling and pressing the dough, it will only hurt your layers. At any stage when the rolling of the dough gets harder you can cover the dough and let the gluten relax for 10 to 20 minutes in the fridge before continuing.

• Roll out to 20 cm x 60 cm
• Refrigerate 30 minutes
• Rotate 90 degrees
• Roll out to 20 cm x 60 cm
• Refrigerate 30 minutes
• Rotate 90 degrees
• Roll out to 20 cm x 60 cm
• Refrigerate until day 3
• Rotate 90 degrees
• Roll out to 20 cm x 110 cm

• Each laminating step should not take more than a few minutes. However if, due to initial inexperience for example, it should take you longer, you can fold your dough letter style, cover it and refrigerate it for 20 minutes and continue the rolling process after this rest. It is very important the butter stays solid.

DAY 3
Dividing the dough

1. Take the dough from the fridge. Lightly flour your work surface. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. Do not fight the dough, when the dough refuses to get any longer, rest it in the fridge! It is such a shame to ruin two days of work.
2. When your dough has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it. Your strip of dough should be long enough to allow you to trim the ends to make them straight and still be left with a length of about 100 cm.

Shaping the croissants

1. For the next stage you will need a tape measure and a pizza wheel. Lay a tape measure along the top of the dough. With the wheel you mark the top of the dough at 12.5 cm intervals along the length (7 marks total). Now lay the tape measure along the bottom of the dough and make a mark at 6.25 cm. Then continue to make marks at 12.5 cm intervals from this point (8 marks total). So the bottom and the top marks do not align with each other and form the basis for your triangles.
2. Now make diagonal cuts starting from the top corner cutting down to the first bottom mark. Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles. Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.
3. Using your pizza wheel, make 1.5 cm long notches in the center of the short side of each dough triangle.
4. Now very gently elongate each triangle to about 25 cm. This is often done by hand, but we have found that elongating with a rolling pin, very carefully, almost without putting pressure on the dough triangle, works better for us. You can try both methods and see what you think gives the best result.
5. After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point. Also try and roll the dough very tightly at the beginning and put enough pressure on the dough to make the layers stick together (but not so much as to damage the layers of course).

Proofing and baking

1. Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking. Combine the egg with a teaspoon of water and whisk until smooth. Give the croissants their first thin coating of egg wash.
2. Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC (above that temperature there is a big chance butter will leak out!). The proofing should take about 2 hours. You should be able to tell if they are ready by carefully shaking the baking sheet and see if the croissants slightly wiggle. You should also be able to see the layers of dough when looking at your croissants from the side.
3. Preheat the oven at 200ºC / 390ºF convection or 220ºC / 430ºF conventional oven.
4. Right before baking, give the croissants their second thin coat of egg wash. Bake the croissants in our big convection oven for 6 minutes at 195ºC, then lowering the temperature to 165ºC, and bake them for another 9 minutes. Take out of the oven, leave for a few minutes on the baking sheet, then transfer to a cooling rack.
5. Best eaten while warm and fresh of course. Freeze any croissant not eaten or shared within a day. To reheat, put them in the preheated oven (180ºC / 355ºF) for 8 minutes straight from the freezer.
6. Use the excess dough trimmed from the edges to make, a bit odd shaped but still very delicious, ‘pain au chocolate’. The trimmed dough parts are still worth using, it would be a shame to throw them away!

Milk Bread French Toast

Ingredients

• 3 egg yolks
• 1 cup milk
• 3 Tablespoons maple syrup
• 3 Tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon granulated sugar or honey
• Slices of stale Asian milk bread
• Butter

Directions

1. In a shallow dish, whisk together the egg yolks, milk, maple syrup, orange juice, vanilla, and sugar. Soak each slice of milk bread in the custard mixture, about 1-2 minutes on each side (depending on how stale your bread is). Repeat until all the custard is used up.
2. In a nonstick skillet, melt some butter to grease the pan. Over medium-high heat, fry each slice of french toast until golden brown on each side. Remove from heat, top with maple syrup, powdered sugar, jam or other desired topping. Serve immediately.

Peanut Butter Banana Smoothie

Ingredients

• 2 bananas, broken into chunks and frozen
• 2 cups milk
• 1/2 cup peanut butter
• 2 Tablespoons honey, or to taste
• 1 cup ice, optional

Directions

1. Place bananas, milk, peanut butter, honey, and ice in a blender; blend until smooth; about 30 seconds.

Omurice

Ingredients

• 1/2 medium onion
• 1 chicken thigh, rinsed and pat dry
• 1 Tbsp. olive oil
• 1/2 cup frozen mixed vegetables, defrosted
• Salt
• Freshly ground black pepper
• 1 1/2 cups cooked Japanese rice
• 2 Tbsp. ketchup and more for decoration
• 2 tsp. soy sauce

For 1 omelette

• 2 large eggs
• 2 Tbsp. milk
• 1 Tbsp. canola oil

Directions

1. Chop the onion finely.
2. Cut the chicken in 1/2" (1 cm.) pieces.
3. Heat the oil in a non-stick pan and sauté the onion until softened.
4. Add the chicken and cook until no longer pink.
5. Add the mixed vegetables and season with salt and pepper.
6. Add the rice and break into small pieces.
7. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.
8. Whisk the eggs and milk together in a small bowl.
9. Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
10. When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set (but still soft on top).
11. Put the fried rice on top of the omelette.
12. Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.
13. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
14. While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.

Apple Cider Doughnuts

Ingredients

• 1 cup apple cider, cooked down to 3/4 cup
• 2 1/2 cups all-purpose flour plus more for rolling dough, if necessary
• 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon, divided
• 2 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar, divided
• 2 tablespoons packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup buttermilk
• Vegetable oil, for frying

Directions

1. Place apple cider in a small saucepan over high heat, bring to a rolling boil, and allow cider to reduce to about 1/4 cup; remove from heat and set aside. In a large bowl, sift together the flour, baking powder, baking soda, salt, and ¼ teaspoon of the cinnamon. Set aside.
2. Using an electric mixer, mix together the butter, 1/2 cup of the granulated sugar, and the brown sugar until well combined. Mix in egg. Mix in vanilla, buttermilk and reserved cider.
3. Scrape down the bowl and add sifted flour mixture. Mix just until blended. Remove dough from mixer and pat into a flattened ball.
4. Place dough between 2 pieces of parchment or waxed paper. Dust paper lightly with flour if dough is sticky. Roll out dough to a rough disk about 1/2-inch thick. Wrap in plastic wrap and refrigerate.
5. Fill a deep skillet or wok with oil to about a 1 1/2-inch depth and hook a frying thermometer on to the edge of the pan. Be sure the oil covers the red tip of the thermometer. Heat oil to 300 to 320 degrees over moderate heat. (Be sure to watch the thermometer temperature at all times. Turn burner heat up and down as necessary to maintain temperature.)
6. Meanwhile, peel off 1 sheet of parchment paper from chilled dough. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”
7. Use a slotted spoon to carefully place three or four doughnuts into the hot oil. Then use tongs to turn doughnuts carefully while frying to a deep golden brown on each side, about 4 minutes total. (Do not over crowd the pan.) Drain on a platter lined with paper towels. Fry “holes” separately.
8. Meanwhile In a small brown lunch bag, combine remaining 1/4 cup sugar with remaining 1/2 teaspoon cinnamon. Place warm donuts in bag and shake until coated with mixture. Serve warm.

Cinnamon Buns

Ingredients

• 2 1/4 teaspoons (one .25-oz. package) active dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 3/4 teaspoon salt
• 2 eggs, room temperature
• 4 cups all-purpose flour

• 3/4 cup light brown sugar, packed
• 2 Tablespoons ground cinnamon
• 1/3 cup unsalted butter, softened

Directions

1. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, melted butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. 
2. After the dough has risen turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21-inch rectangle. Spread dough with softened butter, then sprinkle with cinnamon/sugar mixture. Roll up dough starting from the short end and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit.
4. Bake rolls in preheated oven until golden brown, about 20-25 minutes. Remove from oven and top with icing, if desired.

Baked Green Tea Doughnuts

Ingredients

• 3/4 cup cake flour
• 2 Tbsp. sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbsp. green tea powder (matcha)
• 1 large egg, beaten
• 1/3 cup milk
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. honey

For the Chocolate Glaze

• 1/4 cup chocolate chips (semisweet or white)
• Sprinkles of your choice

Directions

1. Preheat oven to 425 degrees Fahrenheit. Lightly coat your doughnut pan (6 wells) with cooking spray.
2. Add all the dry ingredients (flour, sugar, baking powder, salt, and matcha) in a large mixing bowl and whisk to combine (you can sift dry ingredients first, but this is a short cut – just whisk for 15 seconds). 
3. Add the beaten egg, milk, melted butter and honey to the mixing bowl, and whisk until incorporated.
4. Use a pastry bag fitted with a round tip (or a large Ziploc bag with one corner snipped off) to pipe the batter into the doughnut mold. Fill each mold about ¾ full.
5. Bake donuts for 8 minutes, or until an inserted skewer comes out clean and the donuts spring back when you lightly press your finger into them. Let cool in the pan for a few minutes before transferring them to a wire rack.
6. To make the chocolate glaze, melt the chocolate in a double boiler.
7. Dip the cooled donuts into the melted chocolate and top with sprinkles of your choice. Doughnuts are best eaten day made.
8. Yields 6 doughnuts.

Apple Cider Doughnuts

Ingredients

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp cinnamon
• 2 eggs
• 1 3/4 cups apple cider, cooked down to 1 1/4 cups
• 1/2 cup buttermilk
• 2 Tbsp. unsweetened applesauce
• 1 Recipe Apple Cider Glaze, optional

Directions

1. Preheat oven to 325 degrees Fahrenheit. Spray two doughnut pans with nonstick cooking spray and set aside.
2. In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt and cinnamon.
3. In another smaller bowl, blend the eggs, buttermilk, apple cider and applesauce. Pour wet ingredients into dry ingredients and stir until just blended.
4. Spread batter into prepared doughnut pans. This is easiest using wet fingers. You want to fill each doughnut mold about 3/4th of the way full.
5. Place doughnuts in the oven and bake for about 25 minutes, or until fluffy and slightly golden. Invert doughnuts on a large piece of wax paper and pour over glaze, if desired..
6. Enjoy!

*Can also be made into 12 muffins. Make batter as directed and pour into 12 lightly-greased standard-sized muffin cups. Bake at 325 degrees Fahrenheit for 18-20 minutes.

Dessert Crepes

Ingredients

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 1 teaspoon vanilla extract
• 2 Tablespoons butter, melted
• 1 cup all-purpose flour
• 2 Tablespoons white sugar
• 1/2 teaspoon salt
• Whipped cream, Nutella, fruit preserves or jam, chocolate sauce, or other desired fillings and toppings

Directions

1. In large bowl, whisk together eggs, milk, vanilla, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 1/4 cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Top and fill, if desired. Serve immediately.

Aebleskivers

Ingredients

• 2 egg whites
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 Tablespoons granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 egg yolks
• 1/4 cup butter, melted (plus extra for greasing)
• 2 cups buttermilk

Directions

1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, 1/4 cup melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3. Lightly grease each of the aebleskiver pan's cups with some butter and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly with a skewer. Continue cooking, turning the balls to keep them from burning.
4. Serve them with syrup, brown sugar, jam, or whipped cream.

Classic Waffles

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 2 teaspoons vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Pumpkin Pancakes

Ingredients

• 1 cup milk
• 3/4 cup pumpkin puree
• 2 eggs
• 2 Tablespoons vegetable oil
• 2 Tablespoons white vinegar
• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, eggs, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Blueberry Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream OR plain yogurt
• 1 1/2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3. In a large bowl, beat together the butter and sugar until light, fluffy, and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream or yogurt, and mix until incorporated.
4. Add the dry ingredients and mix on low speed just until the bather is smooth. (The batter will also be thick.) Fold in the berries by hand.
5. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each.
6. Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Cranberry Orange Nut Loaf

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup coarsely chopped pecans
• 1/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x5-inch loaf pan. 
2. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
3. In a large bowl, cream together butter, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
4. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool.
5. If desired, pour orange glaze over top of bread.

Orange Glaze Recipe:

Whisk together 3 Tablespoons orange juice, 1 Tablespoon milk, 1 teaspoon vanilla, and 1 1/2 cups confectioners' sugar together until smooth.