Some Things are Better Left As Memories

OK, To be fair I had just started Weight Watchers and was not real excited about making a very fattening dish, but these doughnuts did not quite cut it.

As a kid, I remember that every October, Mom would make doughnuts. Applesauce Doughnuts with Cinnamon Sugar. I remember them being hot and yummy and that we had to be really careful around the deep fat fryer (this was about the only time it ever got used.) This was a family tradition of sorts.

So what was wrong with my doughnut attempt? Nothing really, but, they were heavier than I remembered and they did not keep very long. I tried to bake some and fry others and the fried ones were much better, but none of them were appetizing the next morning. These are definitely best when eaten hot.

Baked Applesauce Doughnuts

2 eggs, beaten 6 1/2 Cups Sifted Flour
1 Cup Sugar 1 tsp Salt
2 TBSP oil 4 1/2 tsp baking powder
1 Cup Buttermilk 1 tsp soda
1 Cup Applesauce 1 tsp nutmeg
1 tsp cinnamon

Blend eggs, sugar, oil buttermilk and applesauce. Sift together flour, salt, baking powder, soda, nutmeg and cinnamon. Stir flour mixture into egg mixture. Chill dough, thoroughly. Roll out 1/2 inch on floured surface. Cut with floured cutter, Fry in oil 375o until brown or back on well-greased sheet at 400o for 20 minutes. (Brush with melted butter while warm.) Shake in cinnamon sugar. One Doughnut and One Doughnut Hole equals 2 Points.

Impossible Pecan Pie

Tomorrow at work we are having a baking competition. I have had my eye on this recipe for a while and even bought the pecans for it two weeks ago. I'm not sure where Mom got this from, but it looks like it could be very good. I'll let you know if it wins anything.

Impossible Pecan Pie

2 cups chopped pecans 2 tsp. vanilla
3/4 cup light cream 4 eggs
1/2 cup dark corn syrup 1/4 cup maple syrup
3/4 cup brown sugar 1/4 cup butter, melted
1/2 cup baking mix

Preheat oven to 350 degrees. Grease a 9" pie plate and sprinkle pecans in plate. In medium bowl, beat remaining ingredients till smooth with a wire whisk. Pour into plate over pecans. Bake at 350 degrees for 50-55 minutes, or until a knife inserted in center comes out clean. Cool. 8 servings

PS. I just started Weight Watchers so I'm going to start adding the point values. 1/16 of this recipe is 6 points.

1/6 of the Chicken Asparagus Casserole was 15.

Chicken Asparagus Casserole

This is a recipe that my step-Mom made when I was growing up. Eating it again after several years brought back a lot of great memories. As much as I loved it, my 17 year old son only thought it was "OK". What does he know?

Chicken Asparagus Casserole by Gena G.

2 Whole Chicken broiler/fryer chicken breasts, skinned, boned and cut into 2" x 4 3/4" pieces
1 1/2 tsp Accent 1/4 tsp. Black Pepper
1/2 cup vegetable oil 1 Can Cream of Chicken Soup
2 (10oz) Packages Frozen Asparagus 1/2 tsp curry powder
1 Cup Shredded Cheese 1/2 Cup Mayonnaise
1 tsp. lemon juice

Sprinkle Accent and pepper over chicken. Pour oil in 10 inch frying pan. Over medium heat saute chicken slowly about 6 minutes or until white or opaque. Remove and drain on paper towel. Cook asparagus per package directions. Drain and place on bottom of a 9x9x2" baking pan. Place chicken over asparagus. Mix together chicken soup, mayonnaise, lemon juice and curry. Pour onto chicken and asparagus. Sprinkle cheese over top. Bake at 375o 30 minutes. Serves 4.