Glazed Apple Fritters

Glazed Apple Fritters

Yield: 7 large fritters

Ingredients

• 2-3 cups canola or vegetable oil, for frying
For the Dough
• 1 tsp active dry yeast
• 1 2/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup milk
• 2 large egg yolks
• 2 Tbsp (1 oz) unsalted butter, melted
• 1 tsp vanilla extract
For the Apples
• 2 Tbsp (1 oz) unsalted butter
• 1 large apple, peeled, cored and diced
• ½ tsp cinnamon
• 2 Tbsp brown sugar
• ½ cup apple cider
For the Glaze
• ¾ cup powdered sugar
• 2 Tbsp milk
• ¼ tsp vanilla extract

Instructions

1. In a large bowl, combine the yeast, flour, sugar, salt and cinnamon. Mix well.
2. Add the milk, egg yolks, melted butter and vanilla extract. Stir until just combined. Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 2 hours.
3. To make the Apples, melt the butter in a large skillet over medium-high heat. Once melted, add the diced apples, cinnamon, and brown sugar. Stir until well coated. Add the apple cider and let cook for 9-10 minutes, or until cider is mostly reduced. Set aside to cool.
4. Once dough has rested, transfer it to a well-floured countertop. Press dough out into a square approximately 10"x10". (The dough should be soft and roll-able at this point.) Spread the cooked apples evenly around the top of the dough, and then fold the dough into thirds (like a letter). Place dough on a parchment-lined sheet pan. Cover and place back in a warm location for another 30 minutes.
5. Using a deep fryer or a large Dutch oven, heat the canola or vegetable oil to 375°F. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready to go.)
6. On a well-floured surface, carefully press/roll the dough out into a rectangle about ½” thick.
7. Cut the dough into 4-oz pieces (~1/3 cup of dough) and set pieces on a well-floured surface to rest for 10 minutes.
8. Meanwhile, prepare the Glaze by whisking together the powdered sugar, milk and vanilla extract in a small stainless steel bowl. Place bowl over a medium saucepan of gently boiling water (make sure water doesn’t touch bottom of bowl). Heat until Glaze is warm, stirring occasionally.
9. Gently press/roll each piece of dough into a 4” oval. Carefully place the dough in the hot oil and fry until golden brown, about 60-90 seconds per side. (Tip: Don’t forget to flip the fritters to ensure even cooking.)
10. Remove fritters from the oil and let dry on paper towels.
11. While still warm, brush the fritters with the warm Glaze.
12. Let fritters cool before serving.

Basic Green Smoothie

Yield:  4 cups (960 ml)

Total Time: 10 Minutes

Ingredients

• 1/2 banana, peeled
• 1 medium orange,  whole, peeled but with pith intact
• 1 -inch thick slice pineapple with core, peeled
• 1/2 cups packed fresh spinach
• 1/8 teaspoon or thin slice of lemon
• 1 cup (240 ml) ice cubes

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: About 4 - 6 servings

Ingredients

• 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
• 5 1/2 Tbsp butter
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced celery (about 3 stalks)
• 1 cup peeled and diced carrots (about 2 carrots)
• 1 (15 oz) can low-sodium chicken broth
• 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
• 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/4 tsp dried crushed rosemary
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup frozen or fresh peas
• 2 1/2 cups milk
• 6 Tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 1/2 tsp lemon juice
• 1 recipe parmesan drop biscuits, recipe follows

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Directions

• In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
• In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
• Remove bay leaf and serve warm with Parmesan Drop Biscuits.
• Recipe Source: Cooking Classy