In the Now
Shawna Jones

August Recipe Swap: Now You Can Have Krispy Kremes at Home...ANYTIME!

Posted Tuesday, August 6, 2013, at 12:18 PM
View 4 comments
Note: The nature of the Internet makes it impractical for our staff to review every comment. Please note that those who post comments on this website may do so using a screen name, which may or may not reflect a website user's actual name. Readers should be careful not to assign comments to real people who may have names similar to screen names. Refrain from obscenity in your comments, and to keep discussions civil, don't say anything in a way your grandmother would be ashamed to read.
  • Yum! Looks like I'll have my daughter make this tomorrow for her home ec lesson.

    -- Posted by PrpleHze on Tue, Aug 6, 2013, at 12:35 PM
  • Apple Cranberry Bread

    1 1/2 cups of all-purpose

    3/4 cup granulated sugar

    2 teaspoons baking powder

    1/2 teaspoon salt

    1/4 cup vegetable oil

    1/3 cup apple cider or apple juice

    2 eggs, beaten

    1 cup shredded peeled apple (1 medium)

    1/2 cup sweetened dried cranberries

    1. Heat oven to 350 degrees F. Grease and flour bottom only of 8x4-inch loaf pan.

    In large bowl, mix flour, granulated sugar, baking powder and salt with wooden

    spoon.Beat in oil, 1/3 cup cider and eggs until smooth. Stir in apple and cranberries.

    Spoon and spread evenly in pan.

    2. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.

    Cool in pan 10 minutes. Remove from pan. Cool completely, about 1 hour

    30 minutes

    3. In small bowl, mix powdered sugar and enough of the 2 to 3 teaspoons cider

    for desired glaze consistency. Spread over top of bread.

    -- Posted by PrpleHze on Tue, Aug 6, 2013, at 6:01 PM
  • Thanks for sharing PrpleHze. Cranberries are a great antioxidant and this sounds like a delicious way to get my kids to eat them. I have a 13 year old homeschooler who loves to cook, so we've been having fun this summer trying out the new recipes.

    -- Posted by shawna.jones on Tue, Aug 6, 2013, at 6:41 PM
  • Here is a recipe to see how advanced of a cook you are...It's simple with few ingredients, but requires attention in the heat and multi-task department...but in the end "Majorly Rewarding"...especially for kids and the kid in us...can you master it or make different flavors before the holidays?...If you can, you might be a candy expert!

    ***I must warn adults, these are addicting, and children should assist only under adult supervision because of the burn danger from hot sugar.***



    1 teaspoon plus 1 tablespoon butter, softened, divided

    1 cup sugar

    1 cup light corn syrup

    3/4 cup water

    1 package (1-3/4 ounces) powdered fruit pectin

    1/2 teaspoon baking soda

    1-1/2 teaspoons orange extract

    1 teaspoon grated orange peel

    4 drops yellow food coloring

    1 drop red food coloring

    Additional sugar for coating, optional


    Line the bottom and sides of a 9-in. x 5-in. loaf pan with foil.

    Grease the foil with 1 teaspoon butter; set aside.

    Grease the bottom and sides of a large heavy saucepan with the

    remaining butter; add sugar and corn syrup. Cook and stir over

    medium heat until mixture comes to a boil, about 9 minutes. Cook

    over medium-high heat until a candy thermometer reads 280

    (soft-crack stage), stirring occasionally.

    Meanwhile, in another large saucepan, combine the water, pectin and

    baking soda (mixture will foam slightly). Cook and stir over high

    heat until mixture boils, about 2 minutes. Remove from the heat; set


    When corn syrup mixture reaches 280 (soft-crack stage), remove

    from the heat. Return pectin mixture to medium-high heat; cook until

    mixture begins to simmer. Carefully and slowly ladle corn syrup

    mixture in a very thin stream into pectin mixture, stirring

    constantly. Cook and stir 1 minute longer.

    Remove from the heat; stir in the extract, peel and food coloring.

    Transfer to prepared pan. Let stand until firm, about 2 hours. Cut

    into squares. Roll in additional sugar if desired.

    -- Posted by chefgrape on Thu, Aug 8, 2013, at 6:56 AM
Respond to this blog

Posting a comment requires free registration: