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Doughnut Holes

Ingrediants:
2 cups of flour
1/4 c of sugar
3 tsp baking powder
1 tsp of salt
1 tsp of nutmeg
1/4 cup of oil
3/4 cup of milk
1 egg

How to make:
Sift 2 cups of flour, 1/4 c of sugar, 3 tsp baking powder, 1 tsp of salt, 1 tsp of nutmeg.

Add 1/4 cup of oil, 3/4 cup of milk, 1 egg to mixture.

Stir with a fork until mixed and drop into hot oil to deep fry.

NOTE:Don't try to make these too big or they will cook on the outside and not the inside, leaving them gooey.

Don't try to cook too many at a time of they "puff".

Let cool on paper towels. Afterwords, roll in powdered sugar, or sugar with cinamon.

This sounds like "Gooey Butter Cake" like Shnuck's (not sure of the spelling) sells. They are a grocery chain in the St. Louis area. And that cake is absolutely to die for. Brew me a pot of black coffee and give me the pan along with a fork.

Well this is for a sort of apple stew, which can be used as a dessert (with cream, mmm) or as a side dish with a pork meal.

I'm just gonna discuss it, because as usual, I don't have a written recipe. I just got tired of ordinary, smooth applesauce, and o how I love cooked apples.

Take 3 or 4 Granny Smith apples and 3 Nitany apples (o find them, because they have an incredible perfume) and peel and core them. Save a little of the Nitany peel because it's red and will lend a little color to the dish. After peeling, chop them... not thin slices, but little chunks, maybe an inch x an inch.

Please don't use "delicious" apples. They are NOT delicious, they are often mealy and usually bland and were bred to ship safely over long distances. Nitanies you will usually find at a local farmer's market (and for a short growing period too), while Granny Smiths have a nice, tart flavor. If you can't find Nitanies, try Mountaineers, which don't quite have the perfume, but do stand up well to this recipe.

You can add one pear to this, just for the hell of it.

In a large (not aluminum) pot, melt half a stick of butter. Or more. Toss in the apples (and pear) and saute them as you sprinkle in a bit of salt, cinnamon (at least 1/2 Tablespoon), 1/4 cup white sugar and 1/4 cup brown sugar (or less).

Add maybe 1/2 cup water and the red apple peel (just maybe 1/4 of an apple's peelings) and put the lid on the pot. You have to kinda watch this dish, and stir with a wooden spoon often. You can put in 1/2 teaspoon vanilla if you wish (I don't). This dish should make it's own sauce, but if it gets dry, add some water or some apple juice, and be sure to keep the lid on. If it gets watery, take the lid off and excess liquid will evaporate as it cooks.

As the apples get soft, use a potato masher to squash most of them but *not all*... this is supposed to be a lumpy apple stew. At this point, squirt in some lemon juice. This is to taste (hell, all of it is to taste), and will cut the sweetness if you put in too much sugar, or if not, will just add a little piquancy. (I'm a cook, not a speller.)

Ideally the finished dish will not have a lot of liquid oozing from it, so you can use a slotted spoon to put it on your plate to accompany a pork roast or chops. As a dessert, leave the juice in and serve in a small dessert bowl and pour a little cream over it.

Now, some people will want to add nutmeg to this. Go ahead, but don't expect me to eat it. I'm a pure cinnamon girl.

To die for.
Yours, Mustang Appleseed

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Chocolate Pudding, W00T!

-4 to 6 squares of semisweet baking chocolate or a whole lot of chocolate chips
-1/4 cup sugar
-1 cup whole milk or condensed milk (sorry, but I like the full-fat version)
-1 egg
-2 tbsp of cornstarch

Mix cornstarch, sugar and milk in a saucepan. Heat to a boil (because the chocolate melts faster). Add chocolate chips. While you're doing this, beat the egg in a separate large bowl. Gradually stir the egg into the mixture, then add more chocolate (you can never have too much). Heat about ten minutes more, or until the pudding is thick and smooth. Remove from heat. Pour pudding into a bowl. Chill for 2 hours before serving.