Life at Oak Grove

This week-end we made a recipe that my maternal grand-mother made often.  My mom then picked it up and blessed me with these on a yearly basis.

This week-end we made some homemade donuts…

Oh the memories attached to these yummy donuts!

So in memory of my grand-mother I wanted to share the recipe for anyone who wants to make some.

HOMEMADE DONUTS

Preparation A

1/2 cup of butter

1 1/2 cup of sugar

3 egg yolks beaten

Preparation B

5 cups of flour

1 teaspoon of salt

2 tablespoons of baking powder

1/4 teaspoon of nutmeg

Preparation C

1/2 cup of milk + 1/2 cup of cream 15%  (OR 1 cup of milk)

OTHER

Egg Whites

HOW TO MAKE THE DONUTS

Mix B and C into preparation A taking turns.

Add the beaten egg whites.

Put in fridge overnight and cook in the deep fryer the next day.

You will have to roll the mixture and cut the donuts.  I use a big glass for the donuts and a smaller cutter for the hole. 

Simple and easy to do….  you won’t regret it!

I personally love them with honey!

My husband loves to create new recipes when he can.   In fact, it is well known in his family that when he was younger he wanted to open a restaurant.

Every now and then, he takes whatever we have and created a new meal.

Yesterday was such a day as he decided to created a new meal for supper…

And what he made was super DELICIOUS!   

Here’s the recipe

Sausage Penne Kick

1 L homemade diced tomatoes

1 L homemade onion jelly

1 L homemade tomato sauce

1 big onion chopped

Mushrooms to taste

Hot sauce to taste

1/2 tbsp crushed clove

1/2 tbspo parsley

10 links of cooked Italian sausages, sliced

1/2 bag of pasta cooked (we used penne but you could used rotini or radiatore)

Cooked the onion and the mushrooms.

Stir in clove, parsley, as well as diced tomatoes, onion jelly, tomato sauce and hot sauce. 

Let simmer a little.   Add the Italian sausage and the pasta.

Bon Appétit!

My friend Shannon came over for supper with her family a few weeks ago and brought the most delicious

Peanut butter cup cookies

Ingredients

Chocolate chip cookie dough*

Mini Peanut butter cups

*those who are keen bakers may wish to make their own dough but the recipe traditionally calls for premade chocolate chip cookie dough by Pillsbury.

Directions

1. Roll dough into 24 small balls and place on in each spot in mini muffin tin.  Squish them a bit with a mini tart shaper like the one from The Pampered Chef that I have.
2. Bake at 350 degrees for 8 minutes (be sure to remove wrappers from the peanut butter cups while you wait!   or get your kids involved with this step…)
3. Remove from oven, immediately press mini peanut butter cups into center of each spot in mini muffin tin.
4. Bake for 1 more minute.
5. Remove and cool either on counter or if in a hurry in fridge or freezer.

These are so YUMMY you won’t be able to resist them! 

Shannon had also brought a special ice cream to go with it. – the   Peanut Butter Chocolate Persuasion® Ice Cream from M&M Meat Shop which was TOTALLY and AMAZINGLY delicious.  

This is a wonderful recipe... We got it at the kids cooking course last year.   Just made a batch and I had to share it with everyone...

Ooey Gooey Chocolate Brownies

Makes 12 large brownies or 24 small

Ingredients:

• 1 package chocolate cake mix


• 1/2 cup melted butter


• 1/3 cup milk


• 2 eggs


• 1/3 Caramel Sundae Syrup


• 3/4 cup chocolate chips


• 3/4 cup SKOR toffee baking bits

Method:

1. Preheat oven to 350 degrees F.  Grease a 9x13 inch pan.


2. In a large bowl, combine the cake mix, melted butter, milk and eggs.  Stir with a wooden spoon until well blended.  Press half of the mixture or a little bit more evenly into the bottom of the prepared pan.   It will just cover the bottom of the pan.   Bake for 6 minutes in the preheated oven.


3. Remove from the oven and sprinkle the chocolate chips and toffee bits over the top.  Drizzle the caramel sauce across the top.  Spread the remaining brownie dough over the top. Return to the oven fo an additional 20 to 25 minutes, or just until a toothpick inserted into the center comes out clear.  Cool completely before cutting into squares.

Hint:  Spray your knife with cooking spray to make it easier to spread the batter.  It will be very sticky...