Soft Heavenly Pillows of Fried Dough

Why wait for a festival or carnival to visit town to be able to enjoy fried dough. Fried dough-just two words, what more needs to be said……..

What could be better than those soft pillows of freshly deep fried dough, shaken in a paper bag of cinnamon and sugar. It is very relaxing to pull a piece of dough off and stretch it into a shape before dropping it into the fryer. It is as therapeutic as playing with Play-doh as a child. Once you drop it into the fryer, you get to watch it sizzle and puff into a wonderful mouth watering treat. Just looking at them, makes ones mouth begin to water. The dough is best served fresh from the fryer, warm enough so the sugar can began to melt just a little and release the cinnamon flavor. You just can’t seem to stop yourself as your hand reaches toward them and picks up the one that catches your eye as the prize of the bunch. Then you take a bite and tear it open, revealing a moist, airy center. Mmmm, they are sweet bites of heaven that dissolve in your mouth leaving you wanting to take another bite. Before you know it is gone and you’re reaching for another. You can’t stop at just one they are just so addicting.

Easy Fried Dough (Pizza Fritte)

About 1 lb. Prepared Pizza Dough

3 cups oil

 

Toppings

Cinnamon Sugar (1/2 cup sugar mixed with 2 tsp cinnamon)

Powdered Sugar

Butter

Jam

Or anything else your imagination can think up some people like to dip theirs in raspberry sauce or chocolate. My favorite and our family tradition is Cinnamon Sugar.

Heat Oil in skillet to about 325f to 350f.

 

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 3/4 an inch thick. Fry dough in oil till light brown on one side, turn over and brown other side

Drain on paper towel or brown paper bag. Sprinkle on cinnamon sugar or powdered sugar or spread on some butter/ Serve Warm

We usually have fried dough for a Sunday breakfast or an after dinner dessert. I usually get two dough’s from the pizza place and keep them in the fridge overnight. Generally I don't sleep past 7 am, so I take the dough out of the fridge when I get up and let it raise on the counter. By the time the kids are up and company has arrived (about 8-10 of us in total) the dough is all set to start being stretched and fried.

Tip: Give your small child a piece a dough to play with, it will keep them busy and entertained.




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Recipe Swap
 

I used this recipe in a "Recipe Swap" to see recipes shared by other's follow the link. Recipe links are bottom of the page.



The Bountiful Garden

Growing up I can remember my parents hunting and foraging for different greens to cook and eat. As a kid, it was a given you would join in the hunting and picking.   You may think hunting is an odd word to use, but clearly when you are talking about sautéing field greens such as dandelions, wild leeks, cow slips, and burdocks you literally are foraging or hunting in the woods, fields and sometimes the backyard.  

However, today we are talking about greens from the garden.  It is that time of year when we can reap the benefits from not only our garden but also from our generous neighbors, co-workers, and friends.    Today a co-worker brought in several vegetables from their garden.  Included in the bounty was a bunch of beets with the tops still attached. While another co-worker opted for the actual beets, I asked if in fact if they were intending to use the greens.  Though there are many greens grown and sold at the market, beet greens have always been one of my favorites.   Once sautéed in a little garlic oil and butter they turn an eye catching deeper, darker green and offer a sweet yet hardy flavor.  If the stems are younger I generally leave them on or chop them into the pan along with the leaves, as they cook they make a soft pink colored sauce from the oil, butter and water from rinsing the leaves. Add a little salt and pepper and you have quite a yummy side-dish or meal.     

Here are some links to foraging and hunting down wild plants in your area:

The Library of Congress Science Reference Services: Edible Wild Plants

http://www.loc.gov/rr/scitech/tracer-bullets/edibleplantstb.html

  

Soul Guidance: Health Tips: Wild Food

http://www.soul-guidance.com/health/wildfoods.htm

Celtnet Guide to Edible Wild Foods

http://www.celtnet.org.uk/recipes/ancient/wild-food-guide.php

Wild Food Adventures ™: Institute for the Study of Edible Wild Plants and Other Foragables

http://www.wildfoodadventures.com/

School of Self-Reliance's Wild Food Foraging Page - Information on some common North American wild foods.

http://www.self-reliance.net/wff.html

Learn About Foraging with Naturalist "Wildman" Steve Brill

http://www.wildmanstevebrill.com./



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Zucchini Chocolate Chip Bread

My Favorite Zucchini Bread Recipe



This recipe was given to me by one of my neighbors. After my husband and I got married we moved into a trailer on a piece of land his parents had given us. Across the street lived another couple who rented from our other neighbors, who were farmers. Long story short, she on occasion would bring us over homemade treats. This neighbor had two young children already and I would look after them as a neighborly favor. We would all take turns making extra when we cooked or baked and would often use the delivery of goods as an excuse to visit each other. It was a nice habit that she started and one I still continue to practice even though her family has moved away.


Zucchini Chocolate Chip Bread

4 eggs
2 cups sugar
1 cup oil
1 ½ tsp. vanilla
3 ½ cups all-purpose flour
1 tsp. salt
¾ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. ground cinnamon
2 cups grated zucchini
1 cup walnuts, chopped and roasted (optional)
1 cup raisins (optional)
1 cup chocolate chips (shaken in 1 tbsp flour, helps to prevent sinking)

Preheat oven to 350º. In mixing bowl, beat eggs, vanilla and sugar. Add oil. In another bowl; mix flour, salt, baking soda, cinnamon, and baking powder. Add to the egg mixture alternating with zucchini. Stir in walnuts, raisins and chips. Pour into two greased and floured loaf pans. Bake for 55 minutes or until it tests done. Remove and allow resting on rack for about 10 minutes before removing from pans. May be iced or served as is.


Notes and Swaps

• You can add a cup of toasted nuts of your choice.
• I sometimes swap out half of the zucchini with shredded carrots.



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Blackberry Chiffon Pie

Cool Summer Treat....Blackberry Chiffon Pie

I have been picking Black Raspberries since I was young child hanging on Mama's apron strings.   We lived in the country and were often gently pushed out the front door to play and keep busy while mom did her chores inside the house.   In the summer we would spend hours searching the grassy knolls for wild strawberries, raspberries, black raspberries, black caps and black long berries.   If we picked enough mom would make jam or jelly.   Often we ate  just as many as we would manage to save in the bowl, always to be caught red handed and by the stains around our mouths.   I have learned to make jam and jelly, however, no one in the house is particularly fond of it.  With a bowl full of fresh berries waiting to be used, I went trapsing through my many cookbooks and internet to find something new.  Low and behold I came across the chiffons.   Hope you like it as much as my family seemed to enjoy it.  

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