Skip to main content

Just Desserts: Fresh Apple Fritters

This is a family favorite recipe from the Stephenson's Farms Old Apple Farm Restaurant  recipe book.  An iconic landmark restaurant in Kansas City -- along side the apple & peach orchards (and strawberry farms) -- I'm sad to say closed shop in 2007.  The recipe booklet I have is from 1987 but was first published in 1967.  It has several favorites of mine that I will post here from time to time.

  • 1 cup milk
  • 1 egg, beaten
  • 4 tablespoons margerine
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 orange, rind and juice
  • 1 cup apples (chopped fine)
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
Beat egg.  In a mixing bowl, combine the milk, egg, sugar and melted margerine.  Add the orange juice, rind and chopped apples (skins can be left on) and vanilla.  Sift together flour, salt, baking powder.  Stir into milk mixture with a spoon until blended.  Do not overmix.  Preheat oil in a skillet to 350°F.  Drop off end of tablespoon into hot oil.  Fry to a golden brown.  Turn so they brown even. [Remove from oil and let drain on a paper towel.]  Allow to cool.  Roll in powdered sugar.  Serve with salads or eat as dessert.
Labels:
Location: Kansas City, MO, USA

Comments

Post a Comment

Popular posts from this blog

  Lemon Coolers Similar to Mexican Wedding Cookies, these lemony shortbread cookies (which used to be a staple of Girl Scout Cookies) are a light and airy treat. Ingredients: For the cookies 1 cup butter (1 stick), unsalted 1 teaspoon vanilla extract 2 cup confectioner’s sugar  4 teaspoons fresh lemon zest 2 tablespoon lemon juice 2 cup all-purpose f lour Powdered sugar coating 2 cup confectioner's sugar 2 tablespoons lemonade mix (Koolaid) Directions Preheat oven to 350 ℉ Cream butter & sugar until fluffy. Add lemon zest, vanilla & lemon juice. Mix well. Mix in flour and beat until combined into a thick dough. (Optional) Chill dough in refrigerator for about 20 minutes. In a separate bowl, combine sugar & lemonade mix. Using a cookie scoop, make 1" balls. Roll cookies in sugar mix and place on parchment-lined cookie sheet about 1-1/2" apart. Bake for about 12-14 minutes or until bottoms are starting to turn golden brown.  Remove from oven & cool on a cool...
Post a Comment
Read more

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla...
5 comments
Read more

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about...
3 comments
Read more