easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Wednesday, December 17, 2014

Lemon Sour Cream Doughnuts

Lemon Sour Cream Doughnuts
Miss F begged to make doughnuts while C was up skiing in Whistler. I had planned to make chocolate sour cream doughnuts, but she had a different plan. She was dead set on having lemon doughnuts. Thankfully, it is the time of year when lemons (and Meyer lemons) are aplenty. She ate three doughnuts before I could even realize what was going on, then she downed a bowl of raspberries and was wanting another doughnut. I relented and I didn't think she would be hungry for the remainder of the day. I was wrong, so we must be mid growth spurt. Thanks to Divas Can Cook for the recipe.
Lemon Sour Cream Doughnuts
makes 12 doughnuts

1 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup white granulated sugar
juice from one large lemon
1 egg, beaten
2 tablespoons butter, melted
½ cup sour cream
¼ cup milk
few drops yellow food coloring (optional)

Preheat the oven to 350 degrees. Grease a doughnut pan with cooking spray, set aside. Whisk together the flour, baking powder, baking soda and sugar in a large bowl. In a two cup measure, whisk together the lemon juice, egg, butter, sour cream and milk. Stir the wet ingredients into the dry ingredients until combined, then stir in the food coloring. Fill the doughnut pan with the batter and bake for 8 to 10 minutes. Allow to cool in the pan for two minutes, then turn out onto a wire rack and cool completely.
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1 comment:

Happy Valley Chow said...

That sure looks tasty! Great recipe :)

Happy Blogging!
Happy Valley Chow

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