Fried Bake 

 

Acting on a not-so-subtle hint from my hubby, I whipped up my first batch of Fried Bake (or “Fry Bake”). I tried cookingwithria’s easy recipe and it was certainly simple and even fun to prepare with my three-year helper, Oliver.  I look forward to tweaking the recipe a bit to taste a little more like the fried scones I fell in love with in during my college days in Idaho and Utah.

We had a lovely breakfast with fried eggs and cheese packed inside the sliced bake. I got Adelaide’s vote of approval when she said “This is good good.”

Ingredients
2 cups flour
2 tsp baking powder
3/4 tsp salt
2 tsp brown sugar ( add a little more sugar if you want them a little sweeter)
Approximately 3/4 cup water
Oil (for frying bake)

Makes 8-10 Fried Bakes depending on the size. I made them smaller since I have small kids. 

Directions
1. In a large bowl, add flour, salt, sugar and baking powder. Mix well. 
2. While gradually adding water, knead to make a soft, smooth dough.
3. Form into a large ball (or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. 
4. Divide dough into small balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. 
5. Warm oil into a frying pan on medium heat.  
6. Fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. 

Transfer the bakes to a paper towel-lined plate using a slotted spoon. 

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Easy Banana Bread

I am sure I am not the only person who has the all-to-often “Gosh the bananas have ripened already?” problem. So … what to do? One common solution is banana bread. Everyone loves it, right? My sister Sarah included this recipe in the 2nd edition of the Borg Family Cookbook (seriously … one of the best ever) and it is exactly as the title claims: EASY. Not only is it quick and simple to put together but it always turns out wonderful. Ummmm … Maybe too much so because I think I ate half the loaf myself last night.

INGREDIENTS
1/2 cup sugar
1/2 cup oil
2 eggs
1 tsp vanilla
1/4 cup sour cream
3 ripe bananas
2 cups flour
3/4 tsp salt
1 1/4 tsp baking soda

INSTRUCTIONS
Preheat oven to 325 degrees and butter your loaf pan (or use parchment paper which is my usual way). Bake for 1 hour.

(Note: My family likes the banana bread a little crusty so I usually bake it at 350 degrees until the top is hard.) 

Pumpkin Bread & Muffins

So it’s October and every year I make something pumpkin on October 1st just to celebrate the awesomeness of Autumn. Even though I am living in the Caribbean and it’s hot regardless of the time of year (I’m sweating even as I write this) I still practice this tradition.

The first time I had these pumpkin muffins I was visiting my cousin Wendy Gagnon and her family in Dusseldorf, Germany. I was immediately hooked! Now … fair warning that even though it has a vegetable in the title, this bread recipe isn’t all that healthy (I mean … it does have 3 cups of sugar) but you will fall in love with them.

Wendy added this recipe in the first annual Borg Family Cookbook with this commentary:
“This makes enough for a crowd or some to keep and some to sweeten someone else’s day. With this recipe I usually make one regular loaf tin of bread, one or two mini muffin pans and one regular size muffin pan. It really makes a lot. They are really yummy!”

Ingredients

3 1⁄2 cups flour
1 1⁄2 tesaspoon salt
3 cups sugar
4 eggs
1-15 ounce can pumpkin
2 teaspoons baking soda
1 Tablespoon cinnamon
1 cup oil
3⁄4 cup water

Directions

Sift flour, soda, sugar, salt and cinnamon together.
Add oil, eggs, water and pumpkin. Mix well.
Bake at 350 F for 30-40 minutes for a large loaf tin or 25 minutes for muffins.

STRAWBERRY CAKE MIX DONUTS a.k.a. “Pink Donuts”

I came across this easy donut recipe from onsugarmountain.com and instantly put it on deck to make with Adelaide. So … we did this Saturday when we finally had a lazy morning while Daddy was out golfing and Oliver was taking an amazing God-knew-I-needed-it long nap.

These donuts were super easy to make and really good. We ate them plain and then had to stop ourselves so we would have some to eat with frosting. I have a donut baking pan so that’s what I used but a mini donut maker would work fine, too.  You’ll also see my substitutions. Since I live in Tobago, I often don’t have all ingredients but I always find a workaround.

Adelaide calls these “Pink Donuts.”

  • 1 box Strawberry Cake Mix
  • 3/4 cup buttermilk (I substituted with what I had: milk and a bit of vinegar)
  • 2 eggs
  • 2 tbsp melted (and slightly cooled) butter
  1. Preheat your oven to 350 degrees and spray donut pan with cooking spray.
  2. Add all ingredients to a mixing bowl and beat with electric hand mixer until the batter is smooth.
  3. Pour donut batter into a ziploc bag, then cut the corner to pipe donut batter into your pan. I fill it a little less than half full to get a good donut shape (and it’s easier to come out of the pan).
  4. Bake for about 5 minutes, or until a toothpick inserted into a donut comes out clean.
  5. Let cool on wire rack while you make the frosting

Glaze/frosting:

  • 1 cup powdered sugar
  • 1 to 2 tbsp heavy cream (I substituted with what I had one hand: skim milk and a bit of cooled melted butter)
  1. Whisk together sugar and cream/milk until a thick glaze forms. You can adjust the amount of heavy cream to get the right consistency.
  2. Dip half of donut into frosting, then cover with sprinkles and let sit until dry.

Thanks to Jessica Gonzalez | On Sugar Mountain

Hootenanny – German Pancakes

If awesomeness were measured by pages I think 540 PAGES in the Borg Family Cookbook is a close indication of how awesome my family is. What else is awesome? The Hootenanny German Pancake on page 70 and my cousin Kelli Rivera’s description of the breakfast delight.

“Once upon a time Mr. Pancake saw Mrs. French Toast, they fell in love and had a child. It was named Hootenanny – or was that how they made the child? Regardless, this is the beautiful combination of pancakes and French toast in one wonderfully simple and quick dish. My kids love to watch it bake because it bubbles up in crazy forms. I forgot to mention it is delicious!”

1/2 cup butter, melted (I use less)

My kids love how the Hootenanny German Pancake rises up all crazy.

My kids love how the Hootenanny German Pancake rises up all crazy.

6 eggs
1 cup milk
1/4 teaspoon salt1 cup flour
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon nutmeg

  1. Preheat the oven to 425 degrees.
  2. Pour the melted butter in a 9×13 baking .
  3. Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy.
  4. Whisk in the flour until well combined.
  5. Pour over the melted butter in the baking dish. Do not stir.
  6. Bake for 25 minutes or until the center is set and the edges arebrowned.
  7. Serve with maple syrup or powdered sugar and fruit.