Homemade Recipes for Store-Bought Foods
I love to create homemade recipes of my family's favorite restaurant or fast foods. I've conquered quite a few and have decided to share the best ones here with you. As soon as I turn a restaurant favorite into homemade recipes, I find a new dressing for salad that rocks my taste buds or a creamy filling that belongs in a luscious cupcake and I'm back in my kitchen!
Buttermilk Doughnuts with Apple Cider Glaze
3 ¼ cups flour
1 c granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp salt
2 tbsp chilled vegetable shortening, plus more for deep-frying
¾ c buttermilk
2 large eggs, beaten
1 tsp vanilla extract
In medium bowl, combine 1 ½ cups flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add 2 tablespoons shortening. Using hand-held electric mixer at medium speed, mix until shortening is cut into very fine crumbs, about 2 minutes.
In medium bowl, combine buttermilk, eggs and vanilla. Beat until smooth, then stir into flour mixture. Gradually stir in remaining 1¾ cups flour to make soft dough. On lightly floured surface, gently knead dough just until smooth, about 1 minute. Line baking sheet with wax paper. Place large wire rack over jellyroll pan. In deep Dutch oven, melt vegetable shortening over high heat to depth of 2 to 3 inches and heat to 375° F.
On lightly floured work surface, pat dough out into thick rectangle and dust top with flour. Roll out dough until ½ inch thick. Use 3 inch round biscuit cutter, cut out doughnuts. Use 1 ¼ inch biscuit round biscuit cutter to cut out holes. Cut straight down, without twisting cutter, so doughnuts will rise properly when deep-fried.
Transfer doughnuts and holes to wax paper. Gather up dough, knead gently and re-roll until all doughnuts have been cut out. In batches, slip metal spatula under 1 doughnut at a time and lower it into hot shortening. Deep-fry without crowding, turning once, until golden brown, 3 to 4 minutes. Using wire-mesh skimmer, transfer to wire rack to drain.
When all doughnuts have been fried, fry doughnut holes until golden brown, about 2 minutes. Let them cool completely. Makes 12, 3 inch doughnuts, plus 12 holes.
Homemade recipes for icing are very simple. Make a white icing using 2 cups powdered sugar, 1 tsp water and vanilla. Add melted unsweetened chocolate, maple flavoring or cinnamon instead of vanilla. Keep your homemade recipes for doughnuts and icings a secret by adding sprinkles, finely chopped nuts and flaked coconut to doughnut tops while icing is wet. It'll look like you stopped by the doughnut shop!
You can make homemade recipes of all your family's favorites! It may take a bit more time to make these homemade but, it's totally worth it in savings and taste! Try making the homemade recipes for banana, vanilla and pastry creme to fill chocolate iced doughnuts!
Apple Cider Glaze:
1 ½ c powdered sugar
¼ c apple juice, heated to boiling
Slowly pour hot apple cider into powdered sugar and whisk until blended. Use pastry brush to brush glaze on doughnuts.
1 slice American cheese
1 toasted English muffin
1 tsp margarine
Homemade recipes like this one can save you time in the kitchen! Make these the night before. In the morning, zap in the microwave and wrap in waxed paper and foil. The kids can eat them on the way to school and the adults can avoid the drive thru!
Scramble egg in margarine until desired done-ness. Remove from heat and place egg on toasted muffin. Top with cheese and other half of muffin. Serves 1.
Try using a hamburger bun instead of the English Muffin!
How many homemade recipes will remind you of games of chance, cotton candy and a $3.00 price tag? At least this one!
Corn Dogs are the first things my kids want when we go to the county fair. You can make them fast for just pennies a piece and you can pocket the price of going to the fair! Serve with wedge fries, corn on the cob and funnel cakes!
1 cup yellow corn meal
1 cup flour + ½ cup for dredging
¾ tsp salt
4 tsp baking powder
¼ cup sugar
2 eggs, beaten
¼ -½ cup milk
¼-½ cups water
¼ cup oilOil for deep frying
10 wooden skewers or popsicle sticks
10 hot dogs (or try polish dogs!)
Heat oil in skillet to 360-370° F.
Place ½ cup flour in plastic bag and add hotdogs. Shake to coat. (If you don’t have a plastic bag, place flour on plate and roll hotdogs in flour, coating well.) In both cases, shake off excess flour and insert sticks. Set Aside.
Mix cornmeal, remaining cup flour, salt, baking powder, sugar, beaten eggs, milk and ¼ cup oil until well combined. Add water until batter is the consistency of pancake batter.
Dip each hotdog in batter or spoon batter over hotdogs to coat completely. Fry until golden brown, steadily turning to brown evenly in oil. Remove with tongs, drain on paper towels. Serves 10.
Chinese Chicken N Rice
4 Chicken breasts
2 red bell peppers
8 oz orange or teriyaki sauce (store bought, still working on the recipe)
2 TBS oil
2 ¼ cups long grain rice
2 ½ cups water
Wash rice in bowl of cold water several times until water is almost clear. Add rice and water in 2 qt sauce pan. Cover and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water has evaporated, do not remove lid. Remove from heat and let sit for about 15 minutes. Makes 4 servings.
While rice is cooking, cube 4 chicken breasts and dice bell peppers. Heat oil over medium heat. Add chicken and bell pepper, cooking until chicken is brown and peppers are tender. Add sauce and heat through. Serve on bed of rice. Serves 4.
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