Apple Cider Doughnuts

Apple Doughnuts
Yield: 20 doughnuts
From: The Apple Cookbook


2½ cups sifted all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup sugar
3 tablespoons butter, softened
1 egg
¼ cup apple juice or cider
¼ cup milk
1 tablespoon vanilla extract
1 medium apple (McIntosh, Golden Delicious, Empire), peeled, cored, and finely chopped

2 cups vegetable oil


  1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.
  2. In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined.
  3. Pour into the well of the dry ingredients and stir until smooth. Stir the apple into the batter.
  4. Cover and chill the dough for 1 hour.
  5. Place the dough on a floured board, knead lightly, and roll out to approximately ⅜ inch thick. Cut with a floured 2½-inch doughnut cutter. Reroll scraps and cut a few more.
  6. Pour at least 2 inches of oil into a large wok or skillet and heat to 375°F.
  7. Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown.
  8. Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary.
  9. Drain on paper towels.
  10. Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.

Indian Corn on the Cob


1 corn on the cob, boiled or roasted, as you prefer
lime juice
chile powder


Take boiled corn, dip in butter.

Squeeze lime juice on top, and sprinkle with salt and chile powder.


Rice Krispies Treats

Rice Krispies Treats

NOTE: This is not the original recipe. This is MY recipe. And it’s awesome.


1 bag KRAFT brand marshmallows (yes, it matters)
1 stick butter
6 c Rice Krispies brand cereal (yes, it matters)


Place butter and marshmallows in big pot.

Stir on low heat until melted.

Add rice krispies.

Turn off  heat.

Mix well.

Put into lightly greased 9 x 13 pyrex dish.

Wet your hands with water.

Press down on rice krispy mixture so it sets into bar shape nicely.


Whole Loaf Garlic Bread


1 whole loaf of bread (I use the hoagie rolls they sell in Sams’ Club for something like 5 for $4)
1 stick butter, room temperature
1/2 tsp salt (to taste!!!!!!! amount is approximate!!)
4 cloves garlic (to taste!!!)
1/2 tsp chopped fresh rosemary (or bottled italian seasoning)


  1. Preheat oven to 400 F.
  2. Mix butter, salt, garlic, and rosemary until well blended.
  3. Cut slices in hoagie roll vertically, not all the way through.
  4. Place hoagie on aluminum foil on top of cookie sheet or jelly roll pan.
  5. Stuff slices with spoonfuls of butter mixture.
  6. Top hoagie roll with any leftover butter after stuffing the slices.
  7. Roll up the aluminum foil around the hoagie. It should be completely covered. You can use a second sheet of aluminum foil if you have to.
  8. Bake covered for 30 min.
  9. Uncover hoagie roll. Bake uncovered for 15 min.
  10. Enjoy!

NOTE: You can also add cheese to the butter mixture – cheddar, mozzarella, pepper jack.

Chinese Trail Mix

Easy to make, easy to eat, portable and shareable, ’70s snack mixes that combined spiced cereals, nuts and pretzel bits still rule the home-party recipe roost. Lynae Fearing and Tracy Rathbun, co-owners of Dallas’ Shinsei restaurant, serve a variety of Asian-inspired retreads of best ’70s mixes as complimentary snacks at their bar. Here are two–the first is an adaptation of their original mix; the second is the current snack mix offering in a smaller quantity. Make some for your next cocktail party and you can serve it with Rathbun’s Shinsei Sangria–sake, white wine and vodka with chopped pineapple, Granny Smith apple, orange and lychee.


Mix #1 Ingredients
2 cups each corn, wheat, rice pocket cereal
2 cups mini pretzels and bagel chips
1 9-oz can wasabi peas
1 pound container salted cashews
2 tsp garlic powder (granulated garlic)
2 tsp onion powder (granulated onion)
4 Tbsp Worchestershire sauce
1 Tbsp tamari soy sauce
2 sticks soy butter, melted
Mix #2 Ingredients
4 1/2 cups rice pocket cereal
4 1/2 cups wheat pocket cereal
1 cup wasabi peas
1 cup sesame sticks
1 cup rice chips
1 cup peanuts
1 stick melted butter
2 oz. soy sauce
1 Tbsp sambal chili sauce
Combine dry ingredients. For mix #1: Whisk Worcestershire, tamari and melted butter. Pour over snack mix. For mix #2: Whisk melted butter with soy sauce and sambal chili sauce. Pour over snack mix. For either recipe: Spread mix over three cookie sheets. Toast in a 225 degree oven for one hour, and up to two hours,if not dry, using tongs to lift and toss mixture on sheets every ten minutes.

Tater Tots with Spicy Mayo

“Tater Tots”
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
½ cup seasoned Italian breadcrumbs
¼ cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)

“Tater Tots”
Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
Pour oil into a medium skillet to a depth of ½” and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.
Recipe by Jimmy’s Diner, Brooklyn

My idea for the dipping sauce:

mayo + sriracha.

Or Just mayo + sriracha.

Cast Iron Corn Fingers

Rose Levy Beranbaum Recipe, published in LA Times

CORN FINGERS (Adapted from Campton Place)

1/2 cup yellow cornmeal

1/2 cup flour

2 tablespoons plus 2 teaspoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon crushed hot red pepper

1/4 cup unsalted butter, melted

1/3 cup whipping cream

1/3 cup milk

1 large egg, separated

1 cup cooked corn kernels, cut off cob


About 5 to 10 minutes before batter is ready, preheat at 425 degrees 2 cast-iron corn finger molds, sprayed with non-stick spray or lightly greased.

Stir together cornmeal, flour, sugar, baking powder, salt and crushed hot pepper in medium bowl. Lightly whisk together butter, cream, milk, egg yolk and corn kernels in separate bowl.

Beat egg white in small bowl until soft peaks form when beater is lifted slowly. Stir egg yolk mixture into flour mixture just until moistened. Lumps should still remain. Fold in egg white just until incorporated.

Spoon or pipe batter into molds until almost full. Use small metal spatula or back of teaspoon to smooth, if necessary. Bake at 425 degrees 15 minutes or until tops are golden brown. Invert onto rack to cool. Serve warm or at room temperature.

Corn fingers freeze well for several weeks. Wrap each airtight in plastic wrap and place in heavy-duty freezer bags. To reheat from frozen, bake at 400 degrees 7 minutes. Makes 12 to 13 corn fingers.

NOTES (4/28/15): Delicious. Moist. Not too sweet. Amazing.  Baked in a 6 cup muffin pan (not nonstick) but each cup only half filled. Turned out well.

Next time: Maybe add some more sweetness, like maple syrup. And jalapenos instead of crushed red pepper.