Sunday, February 12, 2017

Nothing like a five year break in blogging , right? A lot has happened- a move, a complete change in jobs, and children graduating high-school. It all goes by so quick.
I'm in year 25 of being gluten-free and I'm still going strong and creating new recipes to try on my family.

January is a hard time of year for me. As others are making resolutions and changes, I seem to be battling the "winter blues" and just trying to survive day to day. I think this is a common thing with Celiacs. Our bodies just dont get the proper nutrients we need to be healthy, and let's not even talk about our weak immune system. Honestly, I just cant wait for Spring!

I thought I would share a recipe we made on a Snow Day in January. I just LOVE having my kids home, and the relaxed atmosphere it creates.


For the Crullers
6 tablespoons butter unsalted butter, cut into small pieces
1 cup water
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
1 1/4 cup Potato Starch Flour
3 whole extra large eggs
2 extra large egg whites
Oil for frying
Pan Spray for foil squares

Vanilla Glaze
1/4 cup lactose free milk
1 teaspoon vanilla extract
2 cups powdered sugar

In a medium-sized heavy bottomed pan, place water, butter, salt, and sugar. Bring to a rolling boil over medium high heat. Add vanilla extract. Reduce heat to medium low and add flour all at once. Stir vigorously with a wooden spoon for 3 minutes. The mixture will be sticky. Place dough into stand mixer, and beat on medium for about a minute. Add eggs one at a time, and mix until incorporated. Place dough into a pastry bag fitted with a large star tip.
Prepare foil squares by cutting 4 inch squares of aluminum foil from roll. Spray these with baking spray.(Very important or the cruller will not separate from foil during frying)
Set fryer to 350 degrees.
Pipe dough in a circular motion on greased foil squares.

Gently lower squares into hot oil one at a time(my fryer basket held three 3 crullers) Fry for 2 minutes while pulling foil square from donut(save these and reuse for the remaining dough) Flip and cook another 2 minutes. Drain on paper towel. While cooling make vanilla glaze.
Mix milk, vanilla, and powdered sugar in a bowl. Dip warm donuts in glaze and drain on baking rack. We love these with homemade hot cocoa!