Photo courtesy of: http://www.flickr.com/photos/cumidanciki/
Makes 3 cronuts
While everyone else is lining up in San Francisco and New York to get their hands on the latest cronut craze, you will be at home making fresh cronuts yourself. But this recipe will have you eating cronuts tonight.
Why spend hours in the kitchen mixing lots of ingredients and waiting for the dough to rise? I am going to show you a short cut to producing fresh, homemade cronuts that you can serve to your family within an hour.
Adapted from a recipe in the September 9, 2013 issue of the Woman’s World Magazine.
- 1 Tube (8 oz.) refrigerated crescent roll dough
- 1 container (3.25 oz) refrigerated snack-size vanilla pudding
- Wooden Skewer or chop stick
- 1/2 Cup confectioner’s sugar
- 1 tablespoon + 1 teaspoon heavy cream
- 1/2 teaspoon of your favorite extract
- Sugar sprinkles for garnish
Glaze: Combine confectioner’s sugar, heavy cream and extract until sugar is completely disolved and the mixture is smooth. If the consistency is too thick for your taste, add hot boiling water 1/4 teaspoon at a time to thin it out.
Cronuts: On lightly floured surface, unroll crescent roll dough with long side of dough facing you. Press seams of dough together to seal.
Starting with short sides, fold dough into thirds. With lightly floured rolling pin, starting from short side, lightly roll dough in one direction 3 strokes. Rotate dough 1/4 turn (long side will be facing you). Fold dough into thirds, again and roll out to a rectangle about 7″x4″. Using 3″ round cookie cutter, cut out 2 rounds from the dough; with a 1″ round cookie cutter, cut out the center of each round. Press the trimmings together and re-roll the dough to a size large enough to cout out one more round of dough; cut out the center.
Now heat about 2″ of oil in a 3 quart pot over medium heat to 360 degrees F on deep-frying thermometer. Place 1 dough circle in the hot oil. Make sure to place the round into the hot oil so it falls away from you. This will keep any oil from accidently splashing back on you. Fry each round for about 2 minutes, until golden brown; turn once and fry for another 2 minutes on the other side. Make sure they are cooked through. With a slotted spoon, transfer the cronut round to paper towels to absorb some of the excess oil. Repeat this process with the other two rounds and let them cool.
Now to add the finishing touches to your cronuts. Place the pudding into a pastry bag which is fitted with a 1/8″ round decorating tip. Using the wooden skewer, poke a small, shallow hole into the side of the cronut and insert the decorating tip into the cronut. Genly squeeze some of the pudding into the cronut. Repeat this around the sides 4 or 5 times to make sure the cronut is filled with the pudding.
Stir the glaze. If it has gotten a bit thick while you were preparing the cronuts. Add no more than a 1/4 teaspoon of hot water to thin it out again. Then glaze the tops of your cronuts and sprinkle with sugar sprinkles.
There are so many things you can do to with your cronuts. Use a chocolate pudding and chocolate ganache glaze.
Slice your cronuts in half side to side and pipe fresh whipped cream on the bottom half, place some fresh strawberries and top with the other half of the cronut. Then drizzle the top with dark and white chocolate.
Live on the wild side and don’t cut out the center. This will create more area to fill with yummy filling.
Go crazy with your cronuts!
Make your meals more appetizing than ever with easy SeaPak Shrimp Spring Roll treats.
(NAPSI)—One of the best things about dining out are the mouthwatering appetizers. They’re special treats because they are often menu items that can be difficult to re-create at home.
With a little help from the frozen aisle of your favorite grocery store, it is simple to prepare showstopping appetizers that require very little culinary know-how. Companies like SeaPak Shrimp & Seafood Co. are now making products that are dead ringers for popular restaurant choices. For example, new SeaPak Shrimp Spring Rolls with Sweet Thai Chili Dipping Sauce bake to golden perfection in less than 15 minutes. The tender shrimp and crispy vegetables will have guests all wrapped up.
Grocery store products are often healthier than takeout, too. SeaPak Shrimp Spring Rolls contain less than 200 calories and when served alongside a crisp salad make a flavorful favorite more than just an appetizer. Serve this recipe to round out your menu, without rounding out your waistline.
For more great recipe ideas, visit www.SeaPak.com.
Crunchy Oriental Slaw
Prep Time: 15 minutes
Cook Time: 7−14 minutes
- 8 SeaPak® Shrimp Spring Rolls
- 1 cup canola oil
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 1/2 cup white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 bag coleslaw mix
- 2 cups thinly sliced snow peas
- 1 tablespoon sesame seeds
- 1/2 cup sliced almonds, toasted
- 1/3 cup sunflower seeds, toasted
Cook SeaPak® Shrimp Spring Rolls according to package directions. In a medium mixing bowl, whisk together the canola oil, soy sauce, honey, vinegar and pepper. In a large mixing bowl, add the slaw mix, snow pea slices, sesame seeds, almonds and sunflower seeds. Toss together. Pour dressing over and toss until coated. Serve alongside warm spring rolls.
Makes 20 servings
- 1 cup whole-wheat or all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1/4 cup vegetable oil
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- 2 large eggs, slightly beaten
- 1 cup low-fat granola cereal, crumbled
Preheat oven to 350 dg F. Paper-line or grease muffin pans.
Combine flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well.
Gradually stir in flour mixture. Spoon batter into prepared muffin cups, billing 2/3 full. Sprinkle each with about a ½ teaspoon of crumbled granola. Press granola lightly into batter.
Bake for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.
Store muffins in covered containers or resealable plastic bags.
“I’m not sure how far back my family has made this cake, at least 4 generations, but it’s the first cake I ever made. I was 9 years old, and my parents were going to a party. Mom asked me to make this cake for them to take along. She gave me the recipe and went to take a bath. I must have gone to the bathroom door to ask questions a dozen times, but I baked up one really moist cake. My cousin used this recipe for cupcakes for his wedding. We have family with egg allergies, and this cake was perfect—no eggs. My Dad loved this cake hot from the oven with frosting melting over it. We’d poke holes into the cake to get the frosting to run down into it. Heavenly. The ingredients are simple, you have them in your pantry all the time. You can decide how deep dark chocolate you want just by adjusting the cocoa. We have some who like the dark chocolate and some who prefer the more milk chocolate version. Adjust to your preference and enjoy. The 3 tablespoons makes it pretty dark.”—Julie Legg – McCook, Nebraska.
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa, plus more for dusting
- 1 tablespoon vinegar
- 1 tablespoon vanilla
- 1 cup warm water
- 6 tablespoons vegetable oil
- Preheat oven to 350F.
- Mix dry ingredients together to lighten the flour—no need to sift. Make a well in dry ingredients and add wet ingredients. Mix well. If the batter isn’t very loose add just a bit more warm water, 1 tablespoon at a time, until you get a thin batter. This will make a very moist cake.
- Pour into an 8- or 9-inch square pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let cool and dust with additional cocoa.
Testers’ notes: Tasty, rich, chocolaty and dense.
This recipe comes from Jan Mahlman of Folsom who says she found it in Luby’s Cafeteria Cookbook. The recipe doesn’t call for macadamia nuts, but Mahlman suggests adding them to the filling in place of part of the coconut.
Note: Thoroughly drain the pineapple in a wire strainer before measuring.
- 1/3 cup butter or margarine, melted
- 1 1/2 cups granulated sugar
- 3 extra-large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1 1/4 cups drained canned crushed pineapple
- 1 1/4 cups flaked coconut, or 1 cup flaked coconut and 1/2 cup chopped macadamia nuts
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie shell
Preheat oven to 350 degrees.
In a medium bowl, beat together butter or margarine, sugar, eggs, flour and cornmeal until well-blended. Add pineapple, coconut, macadamia nuts (if using) and vanilla extract. Mix well. Pour into pie shell.
Bake for 45 minutes or until wooden pick inserted in center comes out almost clean. Filling will be very moist.
Per serving: 462 cal.; 4 g pro.; 67 g carb.; 20 g fat (12 sat., 6 monounsat., 2 polyunsat.); 90 mg chol.; 184 mg sod.; 2 g fiber; 39 percent calories from fat.
Prep time: 20 minutes
Cook time: 15 minutes
Makes about 2 dozen, depending on size of cutter
This recipe comes from Jeanine Counselman of Orangevale who says it comes from a 1980s-era cookbook titled “Calling All Cooks.”
- 2 cups sugar
- 1 cup shortening (half butter and half Crisco)
- 2 eggs
- 3 to 5 cups flour
- Nutmeg or cinnamon, to taste
- 3 level teaspoons baking powder
- Pinch salt
- 1/2 cup milk
Cream sugar and shortening in a bowl. Add eggs and mix well.
In another bowl, sift together 3 cups of the flour, nutmeg or cinnamon, baking powder and salt. Add flour mixture to sugar mixture, alternating with milk. Add enough extra flour until dough is stiff enough to roll. Roll dough on a floured board.
Cut out and place on greased cookie sheet. Bake at 375 degrees for approximately 15 minutes or until lightly browned.
Per tea cake: 222 cal.; 3 g pro.; 33 g carb.; 8 g fat (4 sat., 3 monounsat., 1 polyunsat.); 26 mg chol.; 90 mg sod.; 1 g fiber; 35 percent calories from fat.
Makes 24 pieces
Submitted by Britta Tigan, Nevada City.
Why this recipe is special:
Our dad, Bob Tigan, started making his “podado” candy right after Thanksgiving so he’d have enough for the holidays. Some years he made 10 or 12 batches.
Most of the grandkids have learned how to make it with him. All the kids loved the candy and they loved making it with Dad.
What a learning experience it was for them! They learned patience because they had to wait up to an hour while it cooled. They learned teamwork because you have to trade off the beating part when your arms get tired. They learned to work fast because when it’s ready to shape, you’ve only got a few minutes to work. They learned about success and failure because when it flops, it’s not the end of the world – they could eat the sticky goo with a spoon or dig the hardened mess out of the pan with a knife.
And they learned that even the most successful batch had to be shared and only lasted a brief time. Happy times.
- 1 1/2 cups sugar
- 1/2 cup Pet Milk (must be Pet evaporated, not sweetened condensed)
- 1 tablespoon butter
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Cinnamon, for rolling
- Nuts, in small pieces, for “eyes”
Mix sugar, milk, butter, cream of tartar and salt in a sauce pan. Cook to boiling, stirring constantly. Continue cooking, stirring occasionally, to 234 degrees on candy thermometer.
Remove from heat, cool at room temperature, without stirring, until lukewarm. Add 1 teaspoon vanilla extract. Beat until creamy and quite stiff. Then shape with fingers into small pieces to resemble potatoes. Roll in cinnamon. Insert small pieces of nuts to look like the eyes of potatoes.