October is National Apple Month - Celebrate with ApplesOctober 8, 2017
October is National Apple Month, and to help celebrate, we are sharing fun recipes featuring the apple. Now is the best time of year for apples and an apple a day really can help keep the doctor away. Apples are full of antioxidants, they can lower cholesterol, they are a great source of fiber, and a 4oz glass of apple juice counts as a serving toward the recommended USDA dietary guidelines.
1 and ¼ cup of melon cubes
2/3 cups of apple
½ cup of bok choy
½ cup of sliced celery
Using a peeler, peel the melon's rind. Wash celery and bok choy and remove seeds from apple. Cut into appropriate sizes. Insert the ingredients into your juicer by alternating their order. Enjoy! Pour over ice if desired.
For The Donuts:
1 cup Crisp Apple Sparkling ICE
6 tablespoons unsalted butter (room temperature)
½ cup Splenda Sugar Blend
¼ cup whole milk
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 ¾ cup all purpose flour
For The Cinnamon Sugar:
1½ cups Splenda Sugar Blend
½ cup ground cinnamon
Part 1: Making the donut dough
In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes. Add eggs one at a time until combined. Slowly pour in the milk and half of the Sparkling ICE to the mixing bowl. With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy. Slowly pour in the remaining amount of Sparkling ICE on medium speed for 2 minutes.
Part 2: Dough storage
Tear 2 pieces of parchment paper the size of a baking sheet. Line the first piece of parchment on a clean baking sheet and heavily dust with flour. Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick. (If the dough seems too sticky flour your hands before pressing.) Lightly flour the top of the dough and place the second piece of parchment over the dough. Refrigerate for 3 hours or overnight.
Part 3: Frying donuts
In a deep frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer. Gently peel the top piece of parchment off the dough. Using a floured donut cutter, punch out dough and place in hot oil. Fry on each side for 2-3 minutes or until light brown. Adjust the heat if needed. Scoop on paper towel lined baking tray.
Part 4: Finishing donuts
Combine cinnamon and splenda in a large bowl. While the donuts are still warm, toss with cinnamon and splenda mixture until evenly coated. Serve warm and enjoy!
blog comments powered by Disqus
SIGN UP FOR OUR NEWSLETTER:
© 2017 Mammanatty. All Rights Reserved.