Monday, January 31, 2011

Butterfly Cakes and Two Yummy Icings

This is the recipe I like to make most often from scratch for little cakes to go with tea or at any time. This is a recipe my mother and I used to make all the time–it is British so the measurements are in ounces. You will need a measuring scale or convert to US measurements. 
Butterfly Cakes
6 oz. self-rising flour
1 rounded tsp. baking powder
3 large eggs, room temperature
6 oz. caster sugar (fine baking sugar)
½ tsp. vanilla extract
Strawberry preserves, if desired 
Cream margarine and sugar until fluffy and light in your mixer or beat thoroughly by hand. Beat in eggs one at a time, adding a little flour with each. Baking powder should be mixed with the flour. Mix until well blended.
Use paper cases and half fill with the mixture.
Bake at 375 for about 20 minutes or until firm. Remove from oven and cool.
When completely cooled, cut a slice from the top of the cake and cut this piece in half.  Place a small amount of preserves  and a little butter cream, or fresh cream in the hollow and arrange “wings” on top. Sprinkle with icing sugar.
NOTE:  This recipe also make a great sponge cake, known in England as a Victoria Sandwich Cake.
I prefer to use fresh whipped cream in my cakes, and I only assemble what I know we will eat. The rest of the cakes I freeze intact and assemble when I need them. This recipe freezes well. In case you don’t wish to use fresh cream here are two recipes for filling.  I am not overly fond of super-sweet, rich fillings, but it you enjoy them for a treat, then these should do the trick.
Butter Cream
1 oz. butter
2 oz. icing sugar
Mix together until creamy, adjust sugar to your own personal taste. 
Cream Cheese Frosting
1 lb. cream cheese, room temperature
¾ lb. butter, room temperature
1 tsp. vanilla extract
1 ½ lbs confectioner’s sugar, sifted
Blend together cream cheese, butter and vanilla, add the sugar and mix until smooth.
Written and submitted by Linda @ Penny-wise

Friday, January 28, 2011

Flour-less Peanut Butter Cookies

Gem says, "You won't believe how these turn out! So good--you won't miss the flour a bit!"


1 egg
1 cup sugar
1 tsp. baking soda
1 cup peanut butter

Cream egg and sugar, stir in baking soda, fold in peanut butter.

Divide into 36 balls (OK - here is how I do this, form dough into a log, divide into thirds, divide each third in half, pat out each half into rectangle and cut into six pieces.  You get evenly sized cookies which cook evenly and look nice.)

Place on cookie sheet and press down with a fork. Bake at 350 for 10 minutes.

Submitted by Gem

Thursday, January 27, 2011

Tortilla Chip Casserole

Depending on finances, I sometimes cut the amount of meat in this recipe and add extra beans. If you want to spread the meat further you can add extra beans anyway, and it then really goes a long way. If you buy large packages of beans, go through your normal sorting and soaking routine and cook at least partially before adding to the casserole. This makes a tasty and filling dish, and it freezes reasonably well. We do not often have too many leftovers, just enough for a quick lunch the next day.

Tortilla Chip Casserole


1 package lean ground beef
1 packet taco seasoning
1 or 2  (8oz.) can crushed tomatoes or even better Italian Passata in a jar if you can find it in the store
1 or 2  (8oz.) can chickpeas - drained
1 or 2  (8oz.) cans red beans - drained
1 package tortilla chips

Brown ground beef, drain fat and take off burner. Add packet of taco seasoning and mix in well – do not add water. Stir in crushed tomatoes or passata. Set aside enough tortilla chips to cover the top of the casserole and crush the rest. Mix the crushed chips into the beef mixture and then finally add the chickpeas and beans. Mix well, place in a casserole dish and then cover top with saved tortilla chips.

Bake uncovered in oven at about 350 degrees for about an hour to an hour and a half.

Serve with grated cheese, taco sauce/salsa and a salad.

Submitted by Heather @ Penny-wise

Wednesday, January 26, 2011

G-free Cake Donuts

We have been happily inundated with gluten-free recipes! Apparently many of our readers have this dietary restriction, so we are happy to share with our online community. Making your own gluten-free meals and baked goods is penny-wise in itself because the packaged stuff is generally very expensive.

Gluten-free Cake Donuts

1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch (also called tapioca flour)
2 Tbsp. hazelnut or almond flour (or sub more sorghum flour)
1/3 cup packed light brown sugar
1 tsp. baking powder (make sure it's gluten free)
1/2 tsp. baking soda (make sure it's gluten free)
1/2 tsp. fine sea salt
1/2 tsp. xanthan gum
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Additional Ingredients:

1/4 cup shortening
1/2 cup sour cream (or yogurt) 
1/4 cup milk (rice, soy or nut)
1 large egg, beaten
1 tsp. vanilla extract

Pre-heat oven to 350 degrees. In a large bowl, whisk together dry ingredients. Add shortening, by spoonfuls. Use whisk attachment (if using a KitchenAid-type mixer) or cut in with a pastry cutter. Add sour cream, milk, egg, and vanilla. Mix until dough forms a smooth and pliable ball. It should be slightly sticky.

Divide dough into 12 sections and roll each into a golfball-sized ball. Using your palms, gently roll the dough into a log shape and carefully continue rolling into a cigar shape, about 4-5 inches long.

Drape dough into the well of donut pan and slightly overlap the ends. Using oily fingers, smooth out the donut dough evenly.

Bake 15 minutes. Add confectioner's sugar to top when cooled.

Carrie says, "These donuts were a HUGE hit in our home. Easy to make and very very yummy! I hope you all enjoy them!"

Submitted by Carrie

Another Tea Party Favourite

This is another of our favourite tea time recipes.  Even though our tea time recipes are not always totally frugal, they are certainly cheaper than the store bought variety and tea parties are one of our favourite things to do.

Lavender Shortbread

1 1/2 cups butter, at room temperature
2/3 cup sugar
2 Tbsp. very finely chopped dried lavender buds
2 1/3 cups flour
1/2 cup cornstarch
1/4 tsp. salt

Preheat oven to 325°F. Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, and lavender with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.

On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack.

Garnish with lavender powdered sugar: put some lavender buds in a sealed jar with the powdered sugar for a day before using the sugar.

Makes about 4 dozen.

Written and submitted by Linda @ Penny-wise

Tuesday, January 25, 2011

Beef Stroganoff {G-free & Dairy Free}

First of all, I (Lindsey) would like to apologize for not keeping up with this blog last week. We were having some issues with my six-year-old son and his tummy. We are fairly certain that we have pinpointed the root of his issues: gluten intolerance. That said, I am so excited to be posting more gluten-free recipes because now I have a reason to use them too!

Our friend Carrie writes, "Here is one of our family's favorite recipes. It is one I came up with because we missed having our regular stroganoff so much. I knew there must be a way to make this meal gluten-free and dairy-free, yet be yummy at the same time!"

Gluten-free and Dairy-free Beef Stroganoff

1 lb. hamburger (Carrie uses bison, but feel free to substitute ground beef or turkey.)
salt and pepper to taste
1 package Pasta Joy brown rice noodles (Carrie's family likes the spiral noodles.)
1 container Imagine potato leek soup (This soup is organic, gluten-free, dairy-free, soy-free, additive-free, preservative-free)
1 or 2 cans mushrooms (or fry up your own fresh mushrooms to add)

First brown and season the meat. Boil noodles according to package directions. It's important to note with rice pasta that after boiling you must rinse in cold water. Take the pasta and put back into the pot. Add in meat, soup, and mushrooms. Stir all together and heat. 

Your meal is now complete! Serve with warm gluten free bread or rolls and enjoy!

Submitted by Carrie

P.S. Because the need for inexpensive, gluten-free foods is growing, even among the readers of this blog, we would greatly appreciate your recipes. Our e-mail address is We look forward to your submissions.

Monday, January 24, 2011

The Cook's Thesaurus

Our friend Sonya told us about a site, and we think you may find it useful. It's called The Cook's Thesaurus.

You choose from a list of food categories, such as Vegetables, Milk & Cream, Fats & Oils, and Fruits. You then choose from the sub-selections, and up comes a list of acceptable substitutions for everything from goat's milk to cornmeal to feta cheese.

Thanks for this helpful site, Sonya!

Tuesday, January 18, 2011

Simple, Inexpensive Chili


1/2 to 1 lb. ground meat (beef, chili meat, ground turkey, whatever you have)
1 med. yellow onion, finely diced
6-7 cups cooked beans (Remember the Basic Beans recipe?)
2-4 cups water
2 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground oregano
1/2 tsp. black pepper (add more to taste, if desired)
1/2 tsp. paprika
1 tsp. ground cumin
2 tsp. sea salt
1/4 tsp. cayenne pepper (I like more, but the kids don't like spicy food, so I just use 1/4 tsp.)
1 can diced tomatoes (optional)

Brown meat and onions together. Drain if there is a lot of grease, but not if there's just a little. Zap the beans through the food processor or blender. You don't want them watery, but about the consistency of thin refried beans. Add beans, spices, and tomatoes (if using) to the pot. Then add water to whatever consistency you like your chili. If you like it thicker, use just 2 cups; if you're wanting to stretch the meal, add 4 cups. Simmer on low heat 2-4 hours, or transfer to the Crock Pot and cook on low all day. If you see it getting dry  or too, thick add a little more water.

Serving Suggestions:
Top with grated cheddar, sour cream, and/or fresh cilantro
Fry up some tortilla strips and top
Sprinkle with some red onion
Have a Frito Pie
Serve alongside homemade corn bread

Written by Lindsey @ Penny-wise

Monday, January 17, 2011

When You're Out Of...

It's the perfect evening: the kids are happily entertaining themselves, Husband is sitting in his recliner, reading the newspaper, you're busily cooking a magnificent dinner. And then it happens. It almost always does. Your recipe calls for such-and-such, and low and behold, you're out of such-and-such. It would be ridiculous to make a quick trip to the store for that one ingredient, but you fear it might make or break your dish. So, you try to improvise. 

Hopefully, these substitutions from January's Real Simple will make your improv a lot more successful. 

When you're out of {blank} use {blank}...

Lemons------> use fresh lime juice or half the amount of white or red wine vinegar

Fresh Basil------> use slightly less fresh mint or fresh cilantro

Dry Bread Crumbs -----> use crushed cracker crumbs, cornflakes, or croutons

Chili Powder -----> use 1/2 tsp. dried oregano, 1/4 tsp. dried cumin, and a dash of bottled hot sauce (ie. Tabasco)

Kosher Salt-----> use fine table salt, substituting 1/2 to 3/4 the amount called for

Fresh Cilantro-----> use fresh flat-leaf parsley

Cheddar-----> use Colby, Monterey Jack, or American

Fresh Herbs-----> use the dried version, substituting 1/3 the amount called for

Nutmeg-----> use cinnamon, ginger, or allspice (for sweet, not savory, recipes)

Buttermilk-----> use 1 Tbsp. lemon juice or vinegar, plus enough milk to equal 1 cup; let it stand 5 minutes

Parmesan-----> use pecorino or Asiago

Thanks Real Simple for these great substitutions!

Submitted by Lindsey @ Penny-wise

Sunday, January 16, 2011

A Tea Time Favorite

I like to make scones from time to time as a little luxury to have with our afternoon tea. Here's one of my favorite recipes:

Buttermilk Scones

2-3 Tbsp. buttermilk - plus a little for brushing tops
8 oz. self-rising flour
pinch of salt
3 oz. butter at room temperature
1 1/2 oz. caster sugar
1 large egg

Sift flour and salt into a bowl.

Rub butter lightly into the mix until the mixture looks like breadcrumbs, then add the sugar. In a jug beat the egg and 2 Tbsp. of buttermilk together, then add to the mixture with a palette knife.

When it begins to come together, finish off with your hands. It should be soft but not sticky. If dough is too dry add a little buttermilk a teaspoon at a time.

Form the dough into a ball. Place on a lightly floured surface and roll into a circle about an inch thick. Use a circle cutter to cut out the scones and carry on until you have used all the dough.

Place scones on a baking tray, brush the tops lightly with buttermilk. Bake on top shelf of oven for 10-12 minutes or until they are well risen and golden brown. Remove from oven and cool on wire racks.

Serve with clotted cream (or whipped cream if clotted unavailable) and raspberry butter (recipe below) or preserves of your choice.

Scones should be eaten fresh as they do not keep well; however they can be frozen.

Raspberry Butter 


1 lb. raspberries
6 oz. sugar

Puree raspberries in food processor, then pass through a nylon sieve and press with a spoon until all the juice possible strains through (about 15 fl. oz.). Place puree in a medium saucepan with the sugar and heat very gently until all the sugar has dissolved stirring all the time. Turn up the heat and boil rapidly for 8-10 minutes and keep stirring. When it is done, it should be reduced by a third. Do not overcook.

Pour into a serving dish and let it cool at least an hour. Butter can be kept in the fridge for a couple of weeks.

It is delicious with the scones and fresh butter.

Written and submitted by Linda @ Penny-wise

Saturday, January 15, 2011

Sanitizing Cloth Diaper Pails

If you use a diaper pail to soak dirty diapers, you might want to try this gentler and greener sanitizing solution. The two best pure essential oils to use for this are Tea Tree and Lavender. Tea tree oil is a powerful antiseptic and has anti-fungal properties.

If using tea tree oil, add five drops to your diaper pail full of water. If using lavender, add five drops to 2/3 bucket of water.

If you do not wash diapers daily, be sure to change the water daily. The essential oils will deodorize your diaper pail.

Some infants and children are sensitive to these oils, so use with caution at first and make sure to wash and rinse diapers thoroughly after soaking in either of these solutions.

NEVER apply these oils directly to a baby or child's skin.

Also be sure your diaper pail has a secure lid and is stored away from where your child plays, as infants and toddlers can drown in even a small amount of water.

For Cloth Sanitary Pads

For those of you using cloth sanitary protection for yourselves, this solution is excellent for soaking cloth pads. Be sure to rinse pads thoroughly before soaking them. Follow the same directions as above.

Written and submitted by Linda @ Penny-wise

Friday, January 14, 2011

Eat Out...At Home

One of my favorite places to eat is Olive Garden. I know, I know ... the carbs, the fat, the (cough, cough) price tag. In my defense of the price tag, I usually order the unlimited soup, salad, and breadsticks. Have you ever had the Zuppa Toscana?

Considering the prices of everything else on the menu, this is an economical choice. 

Or is it?

Well, it's not if you know how to make Zuppa Toscana. Which I do, and am happy to share with you!

So, it's like this:

Brown some Italian sausage in a skillet. Make sure it's Italian. Not breakfast sausage. Much, much different flavor. You'll thank me later.

And, if you can do two things at once, go ahead and saute some finely chopped yellow onion with a bit of butter in a large pot.

Once your onions are looking translucent (translation: soft. I'm not a fan of crunchy onions.), add in 3 cloves of minced garlic, some thinly sliced potatoes, and chicken broth.

And about a quart of water. Remember, 4 cups = 1 quart. I always, always forget this mathematical fact.

Then you just want it to boil until the taters are soft. 30 minutes, more or less.

While all this was going on, my sausage was looking something like this:

Once the sausage is totally browned, let it de-grease on a paper towel-lined plate.

Now you're ready to get the rest of the goodness. You'll need kale. I used one whole bunch with the stems removed.

And bacon bits. I thought I had a package of bacon bits in my fridge. I was mistaken. Thankfully, I keep a pretty good supply of bacon on-hand anyway, so I just fried up 4 slices. And my delightful sous chef, David (a.k.a. the hubby), made it into bits for me.

Voila. Instant bacon bits.

At this point I was still waiting on those spuds to get soft. It seemed to be taking for.e.ver. I used my time wisely and grated an entire wedge of Pecorino Romano cheese. Every good soup has great toppings.

Finally, the potatoes were soft enough for me to add about half a bottle of heavy cream. Say that with me. "Heavy. Cream." Don't you go substituting milk or half-and-half to cut fat and calories. It wouldn't be right to the Olive Garden people.

And this is what it looks like post-cream:

Add in the bacon and sausage too. Salt and pepper to taste.

Bring all that to a boil, then add the chopped kale.

Stir and let it simmer for another 5 minutes or so. You want the kale just slightly soft, not the consistency of canned spinach.

Hello, Gorgeous.

Serve it up, top it with generous amounts of that grated Romano cheese, and rest easy knowing you saved yourself $8.95 x (the number of people in your family).

Ok, here's the shortened version:

1 lb. Italian sausage, browned and drained
2-3 large Russet potatoes, sliced in half, then in 1/4 inch slices
1 large onion, chopped
olive oil or butter
2-3 cloves garlic, minced
2 cans (or 3 cups) chicken broth
1 quart water
1/3 cup bacon bits (make your own or use store-bought)
1 cup heavy cream
1 bunch kale, stems removed
salt and pepper to taste

Saute potatoes, onion, and garlic in olive oil or butter for 5-7 minutes in a large pot. Meanwhile, brown sausage and drain. Add broth and water to the potatoes, onion, and garlic. Bring to a boil. Reduce heat to medium and cook until potatoes are tender. Add sausage and bacon, salt and pepper. Simmer 10 minutes. Add cream and kale. Let sit five minutes before serving. We love to grate fresh Pecorino Romano cheese.

You're going to love this soup!

Written and submitted by Lindsey @ Penny-wise

Thursday, January 13, 2011

Cranberry Lemon Muffins

Right after Thanksgiving I found bags of fresh cranberries on sale, two for $1. This was too good a deal to pass up, so I snagged a couple bags. Then I got home and realized I had never made anything with fresh cranberries before! I searched and searched for a recipe to help me use up all those cranberries. Well, I found a yummy (and quite healthy) recipe on I tweaked it a bit to suit our tastes and our nutritional needs, and what resulted was a fabulous muffin recipe! Hope you enjoy!

Dry ingredients:

1 cup unbleached, all-purpose flour
1 cup whole wheat flour
3/4 cup sugar (feel free to experiment with honey, xylitol, or stevia)
3 tsp. baking powder
1/2 tsp. sea salt

Wet ingredients:

1 cup milk
2 eggs (or 4 Tbsp. water)
1/4 cup applesauce (or vegetable or canola oil)
1/4 cup olive oil
1 tsp. pure lemon extract
1 cup fresh cranberries, chopped or run quickly through the food processor
zest of 1/2 a lemon

Mix the wet ingredients together. Slowly add dry ingredients and mix until smooth. Line your muffin pan, if you hate washing muffin tins as much as I do. Bake in a 400-degree oven 15-18 minutes. Remove to cool on a wire rack or wax paper.

These kept fresh in our unheated pantry for 7-8 days and were eaten with breakfast and as afternoon snacks.

Written and submitted by Lindsey @ Penny-wise

Wednesday, January 12, 2011

Homemade Powdered Laundry Detergent

Well, you asked for it, so here it is! A recipe for homemade POWDERED laundry detergent!


1 cup grated Fels Naptha soap
1/2 cup washing soda
1/2 cup Borax

Mix ingredients together and store in an airtight container.

This recipe can be used in newer high-efficiency washers because it will not make suds. It can also be used in traditional washers.

1 Tbsp. for small loads
2 Tbsp. for normal loads
3 Tbsp. for large or heavily soiled loads

Submitted by Linda @ Penny-wise

Tuesday, January 11, 2011

Make Your Own Seed Pots

There is a gadget you can purchase that helps you make plant pots out of newspaper which can be planted in the ground, as they are biodegradable. If you're in a really frugal mood, however, make them yourself. Here is the method I (Linda) use, taught to me by a nurseryman in the United Kingdom; and it works extremely well. It just takes a little practice. You will need a cardboard toilet roll or old jars (baby food jars work well) and newspaper.
Cut an old newspaper down the center crease so you have two halves.
Fold one sheet in half lengthwise and run a ruler down the crease. The fold is important because it will be the top of the pot.
Roll your folded sheet tightly around the tube. Try to be neat and leave about 1 cm of tube exposed at the fold end of the paper so that you can remove it later. Crunch and twist up the end of the paper that hangs off the other end and push it up into the tube. 
Pull the cardboard roll out, and voila! you have a free newspaper seed planter.
You can vary the size of the pot by using various sizes of glass jars and even store bought plant pots. 
Once the pots are complete, fill with soil, plant your seed, and stand on a tray so that you can water your seeds. Don’t forget to label what you planted.
Written by Linda @ Penny-wise
Here's a recommended site from our friend Gail:
The cost to get started using this site is around $16.00.
Submitted by Gail

Monday, January 10, 2011

Eagle Brand, Anyone?

Eagle Brand and other makers of sweetened condensed milk are mighty proud of their product. One little six-ounce can can cost well over $2.50, depending on the brand. Here, another penny-wise woman gives us her recipe for do-it-yourself sweetened condensed milk.


1 cup powdered skim milk
2/3 cup granulated sugar
1/3 cup water
1/4 cup butter or margarine, melted

Measure all ingredients into a blender and blend until smooth. Use less sugar if you prefer less sweetness. Use in any recipe calling for sweetened condensed milk. Recipe makes the equivalent of one can.

Submitted by Gail R.

Saturday, January 8, 2011

Homemade Play Clay

2 cups of flour
1 cup of salt
1 cup of cold water
Various food colorings
Mix up all the ingredients until they resemble a relatively stiff dough consistency.  Adjust by adding more water or flour if necessary. You can add food coloring to it and store in a plastic bag in the fridge. Use it as clay or you can use it to make ornaments. Just roll it out and use your favorite cookie cutters. You should bake them for about an hour at 230 degrees--they should feel hard when done. Cool and decorate, or paint. Mom, you can protect the masterpieces by painting them with polyurethane.
Submitted by Heather @ Penny-wise

Becky's Chocolate Sauce

I first had this sauce several years ago, when my husband's mother made it to top a hot, yellow cake. I was immediately in love! Ever since, this chocolate sauce, served warm over a simple, yellow cake, has been one of my favorite desserts.


1 stick salted butter
2 cups sugar
5 Tbsp. cocoa powder
1/4 cup light corn syrup
1/2 cup milk
1 tsp. vanilla

Combine the first five ingredients in a saucepan on medium-high heat. Boil two minutes, stirring constantly. Stir in vanilla and serve. Refrigerate to store. Reheat on the stove, stirring constantly. Keeps well for 3-5 days.

Consider using this sauce to top white cake and angel food cake, as well as a moist yellow cake. It could also be used for a chocolate fondue. Set it out in a bowl alongside a tray of fresh strawberries, pineapple, marshmallows, and pretzels. Use toothpicks or small bamboo skewers, and let your guests go at it! You're sure to love this easy chocolate sauce!

Written and submitted by Lindsey @ Penny-wise

Friday, January 7, 2011

Chile Relleno Casserole

I love this recipe! First, it's simple. Second, it requires very few ingredients, most of which we will all have in our pantries already. Third, it's versatile. It can be served for breakfast, brunch, or supper. It can be made with or without meat, and tastes great either way. It's easily doubled or tripled, freezes well, and is very economical. Try it!


2/3 lb. Monterrey Jack cheese, grated (can substitute Colby Jack, Mild or Sharp Cheddar)
1 can whole green chiles, drained
2 eggs, beaten
1 cup milk
1/4 cup flour
1/2 cup cracker crumbs, crushed (I usually use saltine crackers.)

Preheat your oven to 350. Grease an 8x8 baking dish. Then layer half the cheese and half of the whole chiles. Mix the eggs, milk, and flour. Pour half of that mixture over the chiles. Repeat the layers a second time, ending with the milk/egg/flour mixture. Top with cracker crumbs and bake 30 minutes.

Add 1/2 a pound of taco meat to the milk/egg/flour mixture.

Serving Suggestions:

For breakfast, make the casserole without the taco meat. Serve a spicy breakfast sausage on the side.

For brunch, make with or without meat. Set out a tray of fresh fruit with fruit dip and two different types of muffins, scones, or both.

For supper, make with or without meat. Serve with beans and chips with homemade salsa or guacamole.

If freezing, assemble the casserole, but do not bake. Thaw before baking.

Written and submitted by Lindsey @ Penny-wise

Sprouted Grain Doughnuts with Coconut Vanilla Glaze

Adapted from the Ladies’ Home Journal Cookbook, published in 1960.   Makes approximately 12 – 18 doughnuts.   Everyone deserves a treat, so enjoy.

Sprouted Grain Doughnuts: Ingredients
  • 1 ½ cups milk
  • 2 Tbsp. honey
  • 1 tsp. unrefined sea salt
  • ½ cup butter
  • 1 egg, beaten
  • 2 packages dried yeast (2 Tbsp. of yeast)
  • 4 cups sprouted flour 
  • Coconut oil, peanut oil, pastured tallow or pastured lard for frying (I used peanut oil)
  • 1 ecipe Coconut Vanilla Glaze (below) or glaze of choice
Sprouted Grain Doughnuts: Instructions
  1. Warm milk, honey, salt and butter together.
  2. Add yeast and wait five minutes for it to proof.
  3. Mix liquid mixture with 1 beaten egg.
  4. Add sprouted flour and knead thoroughly; add extra flour as needed to get right consistency.
  5. Form into a ball and allow to rise until double in bulk. I prefer to allow mine to rise in my Excalibur dehydrator at 110 degrees for about 30-45 min.
  6. Once the dough is doubled in bulk, roll it out with a rolling pin until ½-inch thick.
  7. Cut with a doughnut cutter or other tool. You can use an inverted mason jar for the doughnut and an apple corer for the center. Be creative; use what you have on hand.
  8. Heat a ½-inch to ¾-inch coconut oil or pastured lard in a cast iron skillet over a medium-high flame.
  9. Fry doughnuts 3 – 4 at a time in the oil. They’ll puff up nearly immediately.
  10. Turn when golden brown – a few seconds – and fry the other side.
  11. Remove doughnuts, cool and drain.
  12. Top with coconut vanilla glaze.
Coconut Vanilla Glaze: Ingredients
  • 1 cup coconut oil, melted
  • 3 Tbsp. honey
  • 1 tsp. vanilla
Coconut Vanilla Glaze: Instructions
  1. Whip melted coconut oil, honey and vanilla together.
  2. Keep warm and viscous, but not hot.
  3. Pour over doughnuts

Written and submitted by Rachel