Apple Fritters

I don’t ever remember having an Apple Fritter before.  Not because they weren’t available in doughnut shops, but because I always go for Boston Cream.  Bob, on the other hand is a huge fan of Apple Fritters.  Sometimes because he does so much for me, I’ll feel extremely generous and cook or bake something that I don’t care all that much for.  Lol  So . . . let me just say that Bob is no longer the only fan of Apple Fritters.  Oh myyyyyyy!  They were so good eaten while still warm with that lovely Apple Cider Glaze.  I glazed them after about 5 minutes of cooling time, then drizzled them again about 10 minutes later, and since there was still some Glaze left, had enough to drizzle a third time.  So don’t double the recipe ingredients.  I also had Fuji Apples, so that’s what I used.  They’re sweeter than Granny Smith, but worked perfectly.

     This recipe is not mine.  It is an America’s Test Kitchen recipe.  I made a few minor changes i.e. frying them in Crisco.  I have a vague memory of my grandma making doughnuts that way.  I added extra cinnamon because of my addiction to cinnamon.  I also used salted Butter and reduced the Salt they called for down to a good half tsp instead of a full tsp. 

     All in all, I have to say that these were very fun to make, super simple, and disappeared in a flash.  I’m happy that I shot pics before people dove into them!

INGREDIENTS: YIELDS ABOUT 15 FRITTERS

FRITTERS:

2 Granny Smith apples, peeled, cored, and cut into ¼”pieces (I used Fuji) About 2 ½ – 2 ¾ cups

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon Salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup apple cider

2 large eggs, lightly beaten

2 tablespoons unsalted butter, melted

3 cups peanut or vegetable oil (I used Crisco)

GLAZE:

2 cups confectioners’ sugar

1/4 cup apple cider

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

PREPARATION:

       Make sure to cut the Apples in ¼” pieces.  The Fritters fry quickly, and you want to be sure that the Apples will cook.  Spread them in a single layer on paper towel–lined baking sheet and pat dry with paper towels.

         Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk to combine.

     Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

     Heat oil in a Dutch oven over medium heat to 350 degrees. Use 1/3-cup measure to transfer 5 heaping portions of batter to oil. (I was more comfortable with 3 Fritters per batch.  Do them one at a time and immediately press the Batter with the back of a spoon to flatten.  Otherwise they rise too thickly and the centers won’t cook. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side.

     Transfer fritters to wire rack set inside rimmed baking sheet. Check the temp between batches to make sure the oil stays close to 350 degrees.  Let fritters cool 5 minutes.      Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in a small bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Repeat with any leftover Glaze. 

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By Tika for CHEW WANNA EAT? © 2019

Favorite Zucchini Bread

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     It’s zucchini season, and if you garden you have zucchini coming out of your ears.  Right?  Never fear, Chew Wanna Eat to the rescue with a recipe for bread (or muffins) that is so moist and delicious, even naysayers will love it.  I’ll never forget that years ago I gave a slice of zucchini bread to a nephew who was about five at the time.  He promised me that he hated zucchini bread.  I never told him what the bread was, I just gave it to him.  After he scarfed it down he asked for a second slice while exclaiming, “Wow!  That was the best banana bread I ever had.”  Call it what you want kid, just eat it.  lol 

     Eat one loaf today and freeze another one for later.  When I have a bunch of zucchini ready from the garden I’ll often use my Ninja food processor and prepare a lot of the squash at once, then I freeze in pre-measured freezer bags for winter baking.  So handy to have when you want to bake during the cold winter months.

 INGREDIENTS:   YIELD:  2 loaves

2 cups grated squash

3 eggs

2 ¼ cups sugar

1 cup canola oil

3 tsp vanilla

1 tsp baking soda

¾ tsp Baking Powder

¾ tsp salt

2-3 tsp cinnamon

2 cups AP flour

1 cup Whole Wheat Flour

 

TOPPING (Optional)

2 TBSP Sugar

1 tsp Ground Cinnamon

 

PREPARATION:

Wash the zucchini and cut the ends off.  Stick the squash in a colander for a few minutes and let some of the water drain off.  Leaving the squash a little on the wet side adds extra moistness to your bread.  Using a food processor blend until it’s nearly the consistency of applesauce.  Set aside.

In mixer bowl, beat eggs, sugar, and canola oil for 2 minutes at medium speed.  Add vanilla, soda, salt and squash.  Beat until well blended.  Add flour and mix until combined and batter is smooth. (If you have a big enough Food Processor, you might be able to mix the entire recipe).

Pour into two prepared 5″ x 9″ loaf pans and bake at 335° F for a good hour.  Check for doneness with toothpick.  If toothpick is clean and dry, the bread is done.

NOTES:

I know it adds extra calories, but I almost always grease my baking pans with a little butter.  It gives the crust a better texture and adds a little extra flavor.

Muffins will take about 35 minutes, and I always overfill the cups.

Mini loaves will take about 45 minutes.

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By Tika for CHEW WANNA EAT? © 2018

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Mediterranean Salad with Tomatoes, Nectarines, and Feta

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 I served this beauty the other day when we had the neighbors over. It disappeared. I love the color combination. Know that I drizzled a Balsamic Vinegar Reduction over the top before I served it.

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By Tika for CHEW WANNA EAT? © 2018

Mediterranean Salad with Greens, Tomatoes, Nectarines, and Feta - Copy

Kalpudding (Swedish Meatloaf With Caramelized Cabbage)

Kalpudding - Swedish Meatloaf

Kalpudding

 

     I spotted this recipe in the NY Times and just had to make it.  It was simple, and delicious! I didn’t have any Lingonberry Preserves, so I substituted Raspberry.  It wasn’t overly sweet, no worries.  I followed the recipe exactly, but needed to bake it about 8 minutes longer than they suggested.  In a comment, someone posted that they warmed up a leftover piece of Kalpudding and served a Fried Egg on top.  I made that for Bob and he loved it.   Please note that the all the photos are Chew Wanna Eat prep and finished product photos.

Gail

This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days.

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INGREDIENTS

FOR THE MEATLOAF:

  • 2tablespoons plus 1 teaspoon unsalted butter
  • 1head green cabbage, approximately 3 pounds, cored and shredded
  • 3tablespoons molasses
  • Kosher salt and freshly ground pepper, to taste
  • ¾pound ground beef
  • ¾pound ground pork
  • 1small yellow onion, peeled and chopped
  • 1cup heavy cream
  • 4tablespoons breadcrumbs
  • cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

  • cup lingonberry preserves (I used raspberry)
  • 1tablespoon red-wine vinegar
  • 1tablespoon unsalted butter
  • 1teaspoon Worcestershire sauce, or to taste

PREPARATION

  1. Heat oven to 350. Put a large pan over medium-high heat and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  2. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
  3. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, (I had to cook it almost 10 minutes longer because meat wasn’t done). or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
  4. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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By Tika for CHEW WANNA EAT? © 2018

Kalpudding - Swedish Meatloaf

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Smoked Salmon, Homemade Sausage and Egg on a Toasted Bagel

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

Who wouldn’t love this for breakfast?  It’s so simple.  The instructions are on each photo.  Here’s the link for the Homemade Sausage.

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Smoked Salmon, Homemade Sausage, and egg Breakfast Sandwich (4)

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Homemade Breakfast Sausage

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

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By Tika for CHEW WANNA EAT? © 2018

Easy Homemade Breakfast Sausage

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Bagel French Toast Casserole with Homemade Sausage

     Simple homemade Breakfast Sausage.  Start with ground pork, add seasonings, make your patties and Voilà, you just made homemade Sausage for your family!  I’ve been a “make everything from scratch” girl forever, but grinding my own meat?  Pass.  Even I have my limits.  I served this with Bagel French Toast Casserole with Strawberries, Blueberries and Bananas.  Oh my!  So good!

     If you have a little ground pork, a bowl, a wooden spoon and some seasonings, look what you can make in about five minutes! Best of all, you know what’s going into it. You can adjust the seasonings to your preference. And taste? Better than anything you can buy! They’ll make great Egg and Cheese Sandwiches on an English Muffin, serve on the side with eggs, or pancakes, or waffles or a breakfast casserole like I did. The sky is the limit.

INGREDIENTS:    Yields 10 Sausages

1 ½ lbs Ground Pork

1 tsp Garlic, minced

1 tsp Kosher or Sea Salt

1 tsp Black Pepper

¼ tsp Nutmeg

¼ – ½ tsp Crushed Red Pepper

1 ½ – 2 tsp Dried Sage

½ tsp Dried Thyme

A couple dashes Dried Marjoram

¼ tsp Dried Rosemary Leaves

1 TBSP Light Brown Sugar

 

PREPARATION:

In a large bowl, combine all the Seasonings and Brown Sugar.  Add the meat and mix well with a wooden spoon (or other heavy spoon) until ingredients are well blended.  Form into ¼” thick patties.

In a large skillet cook over medium/low heat until browned, flip and brown the other side.  6-7 minutes per side or until internal temperature reaches 160 degrees F. (No need to grease pan first).

Drain on paper toweling.

May be frozen fully-cooked.

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By Tika for CHEW WANNA EAT? © 2018

Homemade Breakfast Sausage (2)

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Bagel French Toast Casserole with Homemade Sausage

Homemade Breakfast Sausage (4)

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Bagel French Toast Casserole with Strawberries, Blueberries and Bananas

 

    Bagel French Toast Casserole (5)

I’ve seen recipes for this breakfast or brunch casserole a few times and decided it was high time I made my own version.  It was sooooooooooo delicious.  I can’t wait to make it again for company.  The grandkids will go crazy over it.  My version has less sweet than most of the recipes I found, and I used half and half instead of cream.  Is it a meal?  Is it dessert?  You tell me!

     Here’s a little hint for you.  IF there are any leftovers, promptly put them away.  I waited a while to store our leftovers and caught myself sneaking bites while it was at room temperature.  It was still outstanding. 

INGREDIENTS:  Yields 6 Servings

3 Bagels, I used 1 ½ Blueberry and 1 ½ Cinnamon Raisin

4 eggs

¾ cup Milk

½ cup Half and Half or Heavy Cream

¾ cup Strawberries, sliced

¾ cup Blueberries

½ of a Banana, sliced

2 TBSP sugar

3 TBSP Real Maple Syrup

1 tsp Cinnamon

1/8 tsp Salt

1 tsp Vanilla

½ cup Pecans

 

INGREDIENTS FOR CINNAMON TOPPING:

4 tbsp Butter, melted

2 TBSP AP Flour

2 TBSP Wheat Flour

2 TBSP White Sugar or Brown Sugar

½ tsp Cinnamon

A couple dashes of Salt

 

PREPARATION:

Cut Bagels into cubes and lay in a buttered 8” x 11” casserole dish.  Add fruit and stir.

In a medium bowl, whisk Eggs, Milk, Half and Half, Sugar, Maple Syrup, Cinnamon, Salt, and Vanilla.  Pour over Bagels and stir.

Cover with plastic wrap and let chill for at least 2 hours, or overnight.

When you’re ready to bake, preheat oven to 350° F.  In a small bowl, mix all Cinnamon Topping ingredients and drop by small spoonfuls on top of the casserole.  Spread out as best you can with the back of a spoon.

Cover with Foil and bake 25 minutes.  Remove foil and bake another 25 minutes.  Let sit 5 minutes before serving.  You can optionally dust with sifted Confectioner’s Sugar if you want.  Serve with fresh sliced Fruit on the side.

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By Tika for CHEW WANNA EAT? © 2018

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Bagel French Toast Casserole

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Bagel French Toast Casserole (8)

Bagel French Toast Casserole with Homemade Sausage

Breakfast Sandwich

Breakfast Sandwich (2)

Around here, we love Breakfast Sandwiches. They quick to make, delicious, and portable! Hand one to a kid who is about to miss the bus, or wrap one in aluminum foil and take it to work. You can use ham, sausage, or have it meatless. Anyway you fix them, they’re always a hit.

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By Tika for CHEW WANNA EAT? © 2018

Breakfast Sandwich (2)

Breakfast Sandwich

 

BACON BLUEBERRY WAFFLES

Blueberry Bacon Waffles

     Breakfast.  It was what was for dinner at the Westover house.  Yummy!  I use both AP flour and bread flour in my waffles, but you don’t have to.  I think it makes them a little crispier on the outside and a little lighter on the inside. 

INGREDIENTS: YIELDS 5 LARGE WAFFLES (8” x 8”)

1 stick butter, melted and cooled

2 large eggs

1 ¾ cups buttermilk

2 TBSP sugar

½ tsp salt

1 tsp baking soda

2 tsp baking powder

2 tsp vanilla extract

1 cup AP flour

¾ cup bread flour

6 slices bacon, cooked and crumbled

1 cup blueberries

 

PREPARATION:

In  a large bowl, use a whisk and beat the eggs quickly.  Add cooled butter, buttermilk, sugar, salt, baking soda, baking powder, and vanilla extract.  Continue whisking until well blended.  Add half the flour and whisk again.  Reserve 3 or 4 flour TBSP flour in a small bowl to coat the blueberries in.  Add remaining flour and crumbled bacon.  Mix only until flour is incorporated.  Don’t over-mix.  Fold the flour coated blueberries and whatever flour remains in the bottom of the bowl.

Using a silicone brush, coat the waffle iron with oil (top and bottom plates). Preheat the iron.  Add batter and cook until steam is no longer escaping from the sides of the iron.  It takes about 3 – 5 minutes, I’d guess, depending on how crispy you like them.  If you aren’t sure, take a quick peek.  The blueberries will sink to the bottom so you’ll need to give it a quick stir between batches.  You can keep waffles warm in the oven until they are all cooked.

Warm up leftovers in the toaster oven.  Waffles can be wrapped and frozen.

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By Tika for CHEW WANNA EAT? © 2017

IMG_6483IMG_6476Blueberry Bacon Waffles

BACON CINNAMON SNAILS

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bacon-cinnamon-snails

Imagine that you have company for the weekend and you don’t feel like serving the normal bacon and eggs.  That gets SO boring.  What could you make that will Wow them ?  Authentic  homemade Danish, fresh fruit, and an assortment of cheeses!  YES!  Perfect!  My recipe is not an all-day affair, it took a little over an hour, including rise, so you won’t have to get up at the crack of dawn. 

These Danish Bacon Cinnamon Snails are authentic, and knock-your-socks-off delicious.  (Well, they were authentic until I added the bacon.) I love the combination of sweet and savory almost as much as I love hot and sweet.  I’ll be making them often!  Please give them a try.  I guarantee you won’t have to call them to the table more than once.    And, oh what fun it will be when the kids ask, “What’s for breakfast?”  You nonchalantly reply, “Snails.”

INGREDIENTS: Yields 14 – 16 Snails

DOUGH:

1 cup warm milk (110-115 ° F)

2 packets Active Dry Yeast

2 TBSP sugar

6 ½ TBSP salted butter, room temp

2 large eggs at room temp

¼ tsp salt

2 cups Bread flour

1 ¾ – 2 cups AP flour

 

FILLING: 

Bacon, at least ½ lb

2/3 cup butter, softened

¼ cup white sugar

¼ cup light brown sugar

2 TBSP ground cinnamon

PREPARATION:

Pour the warm milk into a mixing bowl and sprinkle yeast and 2 TBSP sugar over the top.  Mix with dough hook and let sit for about 5 minutes.

Add 6 ½ TBSP of soft butter, eggs, salt, 2 cups bread flour, and 1 ½ cups of the AP flour. With mixer on low speed, mix dough until it leaves the sides of bowl. Touch it.  If it feels too sticky, add the remaining flour a few TBSP at a time.  Let mixer work for about five minutes on low.  Cover the bowl with plastic wrap and a towel.  Let rise for 30 minutes.

While dough is rising, mix together 2/3 cup butter, ¼ cup sugar, ¼ cup brown sugar, and 2 TBSP ground cinnamon.  Set aside.

Cook the bacon until nearly crisp, drain and keep warm.

Transfer the dough onto a half baking sheet or 2 cookie sheets.  I roll my dough right there.  It’s very easy to work with.  You want it to fill up the entire sheet.  Using your warm fingers and a silicone spatula, spread the filling evenly over the dough.  Place the cooked bacon on top.  Starting with the narrowest side, roll up, pressing seams together.

With a serrated knife, cut slices about ¾” – 1” wide.  Lay cut side up.  Let rest for about 15 minutes.  I wanted mine larger around and not as tall, so I flattened them with my hand before baking.  Allow a good 2” between each snail.  If you want to, brush rolls with egg/water mixture or egg, sugar, and milk mixture, although I don’t think it’s necessary.

Bake at 420° F oven for 8-11 minutes until golden brown.

Glaze the rolls with either maple glaze or standard glaze.  OR, do half maple and half standard.

MAPLE GLAZE:

Simmer ½ cup pure maple syrup until reduced to 1/3 cup, about 5 min.  Remove from heat and add 2 tsp butter.  Stir until melted.  With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.

STANDARD GLAZE:

1 ½ – 2 cups confectioner’s sugar

1 tsp vanilla extract

½ tsp almond extract

1 TBSP melted butter

In small bowl, mix all ingredients until smooth.  With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.

By Tika 1/24/17

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