Dahlia DeWinters - Author

Quirky Heroines, Happy Endings

Blogtoberfest – Recipes – Cinnamon Sugar Spider Webs

Picture courtesy of FoodNetwork

Total Time: 40 min

Prep: 10 min
Cook: 30 min
Yield: about 30 webs

Ingredients

  • Vegetable oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 3/4 cup milk
  • 1 large egg
  • 1 tablespoon maple syrup, plus 1/4 cup for brushing
  • 1/2 cup confectioners’ sugar
  • Jelly spiders, orange or black nonpareils, for garnish, optional

Directions

Pour enough oil in a large skillet so it’s about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F.

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth.

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners’ sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

Copyright 2008 Television Food Network, G.P. All rights reserved

*You may use a zip bag instead of a pastry bag. Snip a corner to the appropriate size and you’re good.

Courtesy of the Food Network

Recipe Wednesday – Chicken Kiev

Photo courtesy of AllRecipes.com

On occasion, this geek gal likes to try her hand at new recipes in the kitchen. I’m not a great cook, but I know what tastes good and how to alter a recipe.

Unfortunately, I also like to pick complicated recipes that try my patience. (Don’t ask why, it’s just the way I’m built – I like a challenge.)

¼ cup butter, softened
1 tbs. chopped fresh chives or parsley
2 cloves of finely chopped garlic OR 2 tbs. chopped garlic from the jar
6 boneless, skinned chicken breast halves
12 toothpicks
3 cups cornflakes, crushed to 1 ½ cups
2 tbs. fresh chopped parsley
½ tsp paprika
¼ buttermilk or milk
Salt and pepper to taste

Mix softened butter, chives and garlic. Shape the mixture into a rectangle, like a stick of butter, then freeze for about 30 min. You will be slicing this later.

Pre-heat oven to 425 degrees. Grease a 13 x 9 pan. WITH BUTTER

Pound the chicken breast halves until they are as flat as possible – ½ – ¼” thick. I salt and pepper the meat, but that’s up to you.

Get your butter mixture. Slice it into six pieces. Place one piece on the center of chicken breast half. Fold the long ends of the chicken breast over the butter, then the short sides. Secure with toothpick.

Mix cornflakes, parsley and paprika. Dip chicken into buttermilk then coat evenly in the mixtures. Place the chicken in the pan, seam sides down.
Bake for about 35 min, uncovered. Remove toothpicks.

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