Changing the way we cook: Dialysis friendly recipes

20131128_121551What a crazy month it’s been!  Four weeks ago tomorrow, Maw-Maw was first admitted to the hospital for kidney failure and a myriad of other things.  Two weeks before that approximately she had a pretty bad fall, and that started the downhill roll for her kidneys.  Between work, home, and hospital (or rehab center for 4 days) we’re all exhausted and ready for a break.  

Good news is that she came home Friday – hopefully for good now.  All of us are tired of hospitals to be perfectly honest. 

The bad news….

She is now on permanent Dialysis.

We’re a family that eats together a LOT.  I grew up around the dinner table and have wonderful memories of everyone being together with a warm meal.  Chicken Pie, Roasts, Mashed Potatoes, Green Beans, brownies, cakes, pies, etc.  We always had a delicious meal.  Well, times have changed a bit.  With Maw-Maw’s dietary restrictions, we really have to think outside the box.  Things that were once second nature to throw together for a decent meal, now have to be prepared special ways, or have many normal foods that we cook with excluded.  Needless to say, it’s been a challenge.  But, it’s a challenge we’ve all accepted and are determined to conquer! 

We’ve been looking at this site, http://www.davita.com/recipes/.  It’s been able to provide us lots of recipes and ideas for meals that Maw-Maw can enjoy.  Below are a few that I have found tasty.  If I made any substitutions, I listed them in parenthesis.  I’ve also linked each recipe from the actual site if you want to read other people’s comments and suggestions.

As a whole of any situation we’re handed, we have a choice.  We can lie down and pity ourselves and feel like life is over as we know it, or we can pick ourselves up by our boot straps and make the most of it.  In the end of this hurdle, it’s not really bad news.  If only for the simple reason, that she IS able to do Dialysis and continue living with us. 

One person’s health may impact the entire family with holiday meals and all, but it takes that entire family’s support to help one person’s health.  We do what we have to do, and we do it out of love in this family.  Love of one another, and love of our time spent together.

 

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 All-American Meatloaf

These were actually really tasty when I made them in the Muffin pans.  This was one of our  items we had in the hospital on Thanksgiving.  The review from the patient was that they would be best served fresh.  Unfortunately, hospitals don’t just have microwaves near the rooms.  *smiles*  Unfortunately, we ate these before I could snap a photo.  *wink*

Ingredients

    • nonstick cooking spray or oil to grease pan
    • 1 pound lean ground beef (10% fat)
    • 1 egg (I used Egg Substitute)
    • 20 squares saltine-type crackers, unsalted tops, finely crushed
    • 2 tablespoons onion, finely chopped  (I used minced onion)
    • 2 tablespoons liquid nondairy creamer  (Coffeemate)
    • 1/4 teaspoon ground black pepper
    • 1/3 cup catsup  (no-Salt added)
    • 1 tablespoon brown sugar
    • 1/2 teaspoon apple cider vinegar
    • 1 teaspoon milk (Coffeemate)

Preparation

  1. Preheat oven to 350° F.
  2. Coat a loaf pan lightly with nonstick cooking spray or oil (I used a muffin tin to make mini meat loafs since I was carrying them to the hospital for us to eat there on Thanksgiving.)
  3. In large bowl, combine ground beef, egg, finely crushed crackers, onion, nondairy creamer and black pepper. Mix well.
  4. Form into a loaf and place in loaf pan. Bake for 40 minutes.
  5. To make topping sauce, mix catsup, brown sugar, vinegar and milk in a small bowl.
  6. Remove cooked meatloaf from oven and cover with sauce.
  7. Return pan to oven and bake for 10 additional minutes or until internal temperature reaches 160° F.
  8. Slice into 6 portions before serving.

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Soft Ginger Cookies

THESE ARE AMAZING!!!  I didn’t change a single thing about the below recipe.  Not being a huge molasses fan, I was surprised I loved these so much.  They were good for a few days after, but were honestly best the first and second day.20131128_094120

Ingredients

    • 2-1/4 cups all-purpose white flour
    • 2 teaspoons ground ginger
    • 1 teaspoon baking soda
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 3/4 cup butter 
    • 1-1/8 cups granulated sugar(divided use)
    • 1/4 cup liquid low cholesterol egg substitute
    • 1/4 cup molasses

Preparation

    1. Preheat oven to 350° F.
    2. In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves. Set aside.
    3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in 1 cup sugar.
    4. Add liquid egg substitute and molasses; beat well.
    5. Stir flour mixture into egg mixture.
    6. Shape dough into 1-1/2″ balls, using about 1 heaping tablespoon of dough for each.
    7. Roll balls in the remaining sugar to coat.
    8. Place balls about 2-1/2″ apart on an ungreased cookie sheet.
    9. Bake for 10 minutes or until light brown and still puffed. (Do not over bake.)
    10. Cool cookies on cookie sheet for 2 minutes then transfer cookies to a wire rack and let cool.

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Cranberry  Muffins

I’ll be honest…these were ok.  Just ok.  The flavor was spot on, but instead of using sugar, I used Splenda.  That may have impacted how bad they stuck to the muffin liners.

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Ingredients

    • 1-3/4 cups + 3 tablespoons all-purpose flour
    • 3 tablespoons brown sugar
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons butter
    • 7 tablespoons sugar 
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 egg, beaten
    • 3/4  cup cranapple juice
    • 1/4  cup cooking oil
    • 1 cup fresh or frozen cranberries coarsely chopped

Preparation

  1. Preheat oven to 400° F. Grease twelve 2-1/2″ muffin cups or line with baking cups; set aside.
  2. To prepare streusel topping, combine 3 tablespoons of the flour, brown sugar and cinnamon in a bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs; set aside.
  3. To prepare muffins, combine remaining flour, sugar, baking powder and salt in a medium bowl. Make a well in the center of the flour mixture; set aside.
  4. In another bowl whisk egg, juice and oil together. Pour egg mixture all at once into flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped cranberries.
  5. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle streusel topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. 
  6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. 

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Pancakes

That’s right….I said Pancakes.  These were absolutely perfectly fluffy and tasty!  I ended up with a  VERY happy Maw-Maw this morning for breakfast, and I was quite pleased myself.  Don’t be alarmed at allowing your milk to sour with the vinegar.  It was easy.  *smiles*

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Ingredients

  • 2 cups all-purpose white flour
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 2 cups 1% low-fat milk
  • 1 tablespoon vinegar
  • 2 tablespoon vegetable oil

Preparation

  1. Make sour milk: add 1 tablespoon vinegar to 2 cups milk. Let sit for about 5 minutes until soured.
  2. Sift flour; add baking soda, salt and sugar.
  3. Beat eggs with mixer until fluffy. Combine with “sour” milk and oil.
  4. Add dry ingredients and beat until smooth.
  5. Cook on a hot griddle or heated frying pan, greased with nonstick cooking spray until bubbly. Turn only once for fluffy, light pancakes.

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CONTEST: Who loves BBQ Sauce???

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I do! I do! I do! Who loves supporting local companies and businesses??? I do!

So with that said, I am pleased to bring you my first ever contest. Woohoo!!!  On top of that, what better thing to kick off the first contest with than some of the most amazing BBQ Sauce ever!

I’m so in love with Tay’s BBQ Sauce that I would like to give you two bottles of it. One is their “Sweet and Smoky”, and the other is their “All Purpose”. I think they both should be labeled all purpose because I use them each on everything! Below are a couple of links for you to check out two posts I’ve already written about this culinary delight called Tay’s Southern BBQ Sauce.

BBQ Sauce Makes Life Sexier

Quick and Easy Dinner Alert!

Gosh I love this stuff!

A little tidbit from Tay’s website…“Tay’s Sauce, LLC was created by Doug Hankins and his daughter, Taylor, from Cameron, NC. One year, they made BBQ sauce as Christmas gifts for their family and friends. Everyone loved the sauce, and it became a common request for them to make more. They were encouraged to bottle and sell their sauce, so in the spring of 2009, the “All Purpose Southern BBQ Sauce” was made available for purchase. After the all-purpose sauce took off, people started requesting a sweeter and smokier flavor. After months of trying to find just the right flavor combination, Doug introduced the “Sweet ‘N Smokey” flavor in the spring of 2011. We know that you will love this sauce just as much as their friends and family do. Doug and Taylor discussed that a percentage of all proceeds will go to their home church.”

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How to Enter:

The only thing you have to do to enter the contest is leave a comment below that tells me why you love BBQ Sauce.

***For extra entries***(once you complete each one, comment below and let me know you did it)

Good luck everyone, and I am so incredibly excited to share Tay’s with you!

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Contest ends Sunday, September 30, 2012, at 11:59pm ET. 

Tay’s Sauce, LLC is part of the fast growing “Goodness Grows in NC”, a department of the North Carolina Agriculture and Consumer Services.

Featuring: Iron Hen Cafe – Brunch til 4pm. Check!

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This morning I went to Iron Hen Cafe in Greensboro, NC, to photograph some Brunch menu items for my other blog, Fresh.Local.Good food group. Then….I captured this masterpiece!

It’s a stunning dish called Peanut Butter Banana French Toast……Are you drooling yet?

Follow the below link for a few other tasty selections they serve at Iron Hen Cafe for Brunch on Sunday until 4pm, and Breakfast every other day…

Click me!

Brunch til 4pm. Check!.

Sundays with Friends: Sparkling Smoothies with the sparkling young ladies of GurlBye

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A couple Sundays ago I posted about a good friend of mine and her group, GurlBye. They sent me two recipes, and here is the second installment. If you didn’t have a chance to look at the Rhythm Roll post (which looked incredibly delicious, and I’m making tonight *smile*), you should. You can find the previous post by clicking here.

If you did miss it…here is what GurlBye is all about…

We are women on a mission to aid in the mental transformation of young girls from their days of Barbie dolls and dress up, to a whole new world of getting to know self. Our focus is on middle school aged girls, because for many of them this is the first time in their lives when they will actually take notice of changes in their environment. Middle school is a time when questions begin to require better answers than “Because I said so” and “That is just the way it is.” Our girls are growing up fast. Many of them are much more intelligent than what is shown in the Media. They are taking charge in front of and behind the scenes and realizing the importance of divine wisdom, love, trust, compassion, and reaching far beyond the limits the world sets for them. GurlBye encourages young women to put aside judgmental ways that could cause negativity and begin to embrace each human as an individual.

The young ladies of GurlBye got together and cooked for The Onyx Plate. Our meal consisted of Rhythm Rolls, Roasted Red Potatoes, and Fresh Spring Salad. We also sipped Sparkling Smoothies while we talked and prepared the food. The girls were delighted to cook as this was the first time preparing a meal for most of them.

*SPARKLING SMOOTHIES*

Ingredients:

  • Ice
  • Fresh Strawberries
  • 1 bag of frozen fruit (mango, peach, pineapple)
  • 1 bottle of Ginger Ale
  • Plain Yogurt

Mix ice, 1 cup of yogurt, 2 cups of Ginger Ale, and 2 cups of frozen mixed fruit in blender. Serve chilled and garnish cups with strawberries.

First try…Poached Eggs and Hollandaise…SUCCESS! (kinda)

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You never know when you will be inspired. New things come around the bend at every turn, and you really have to be prepared for what you’re thrown. Now, I’ll be honest, the idea of making my own poached egg scared the crap out of me. Much less, making a Hollandaise sauce was giving me the jitters. But, what the heck, I was in my own home and inspired, and you would be the only ones that would find out if I failed miserably or not. *smiles* Well….I didn’t (kinda didn’t)!

After attending a catering event with Fresh.Local.Good food group (which you can read about that event and my experience by clicking here), I was inspired through a few conversations I had with a couple of individuals there. One…there were leftover crabcakes, and when I was offered to take home a few, I was given the suggestion of making Crabcake Benedicts in the morning (who would turn down the most wonderful crabcakes ever???). Two…I had a conversation about Alton Brown. Three…well there is no three, unless you count the fact that I LOVE Crabcake Benedicts with a Roasted Red Pepper Hollandaise!!!

What better person than Alton Brown on teaching me how to make a perfectly poached egg and a tasty Hollandaise sauce. Away I went…

I followed his instructions below for the poached egg portion of the breakfast…

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Poached Egg Tips via Alton Brown

Ingredients

  • eggs

Directions

Always use fresh eggs. If you can’t see the difference between the “thick” white and the “thin” white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I’ll cook 4 eggs for 7 to 8 minutes depending on there size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra “test” egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.

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Now that I had that part done…it was on to the Hollandaise. Well, sorta. Since I do use recipes as guidelines, I ended up

If that phrase "Taste the Rainbow" meant this rainbow...I'd be one happy redhead all the time!

altering this one a bit. Where it called for lemon juice and cayenne pepper, I used a favorite hot sauce instead…Pepper Palace, Sauce Makers Reserve Hot Sauce. My super good friend, Jo, brought it back for me from Mardi Gras! It has all of the wonderful bits of a hearty hot sauce and left the Hollandaise with the most perfect flavor and aroma! I did find the Hollandaise incredibly easy to make by his instructions. It reminded me of making my homemade Banana Pudding that I made for months on end that one time, with all of the whisking over the double boiler…(I think I’m still kinda tired of Banana Pudding *smiles*).

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Alton Brown’s Hollandaise

Ingredients

  • 3 egg yolks
  • 1 teapsoon water
  • 1/4 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper

Directions

  1. Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
  2. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
  3. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
  4. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

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So where is that beautifully poached egg footage like I normally have with the fork popping the yolk???? Ummmmm….I cooked mine too long. *big innocent smiles* I ended up with an almost completely hard-boiled egg, but it was still decently creamy inside. It wasn’t bad for my first attempt. However, the entire dish was phenomenal, and I even patted myself on the back for having such success after a long night and rolling right out of bed and cooking. Bravo, Jen! Bravo!

I sautéed red pepper, shallots, and jalapeno to serve the Crabcakes on, instead of a type of bread. Just made a lighter breakfast and added a tremendous punch of flavor! Once again…recipes are for your tweaking. It’s your kitchen, play in it!

Pecan Peanut Butter Waffles

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I posted this to The Onyx Plate’s FB page last night, but just in case you are not following me on Facebook (which you need to *wink*), I wanted to make sure you were able to see it. In true Onyx Plate loving style…I ended up with heart shaped Pecan Peanut Butter Waffles topped with local strawberries and pecans. The strawberries were frozen from last year’s crop that Mom and I picked, and the pecans are from family friends.

You can see the post about picking Strawberries at Apples Farm here in Gibsonville, NC, by clicking here.

This wasn’t difficult at all to whip these up using a Waffle Mix. If you didn’t want to use a mix, you can use the most amazing Peanut Butter Pancake recipe by clicking here, and use that recipe to make your waffles.

On hand, as always, was my Lowe’s Foods brand Complete Pancake and Waffle Mix. This is one of the best tasting mixes that I have ever come across. Lowe’s Foods brand items really are good quality if you haven’t tried them yet. On to the recipe! *smiles*

Pecan Peanut Butter Waffles

  • Your favorite Waffle Mix (my mix called for 2 cups of mix if you want to gauge the portions)
  • 1/2 cup chopped pecans, divided
  • 3/4 cup peanut butter
  • crushed strawberries

Directions:

  1. Prepare the waffle mix as directed on box.
  2. Stir in 1/4 cup of the pecans and all of the peanut butter. To match the original consistency of the plain waffle mix, after adding the PB I added about a 1/4 cup more of water to thin it back out.
  3. Cook in the waffle maker, remove, and top with strawberries and pecans. Enjoy!

The NC BBQ Company…some of the best letters ever combined together!

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Just take a second and review the below company seal…what all do you see?

Every little detail screams North Carolina and BBQ! Just love it!

While I was sick in the middle of December last year, I was laid up at home on the computer…A LOT! I entered a FB contest to win some BBQ during that time from The North Carolina Barbecue Company and won! Woohoo! Below is how they announced the winner of their contest….(how clever!)

I went by and picked up my BBQ a couple of weeks ago, and my oh my. It was quite the great experience. I got to meet with one of the owners, Ryan, and discuss BBQ. We talked a lot about their business plans coming up, and how I might be able to participate in some other things BBQ. Let’s get to the nitty gritty though and discuss what I won…

A Battle Box….you know (well you might not if you’re not from around these parts) that old battle between Eastern and Piedmont BBQ? Well, this perfect little package lets you judge for yourself in one convenient box, with super easy to prepare packaging (the BBQ comes in boil bags! *perfection*).  It contains BBQ, slaw, and sauce for both Piedmont and Eastern styles (and a mini Texas Pete – perfection). If you’re not too familiar with the differences…Eastern sauce is more vinegary and Piedmont is thicker and sweeter normally. Eastern slaw is mayonnaise based, and Piedmont slaw is marinated. Eastern BBQ is the whole hog, and Piedmont BBQ is traditionally the shoulders. Understand a little better now? *smiles*

I'll take a bite of everything!

I had my family over for dinner that night I picked up the Battle Box, and we had a very tasty dinner full of BBQ! The Eastern had everything I love in it….big meaty chunks of pork. The Piedmont was more chopped, as you would expect shoulders to be done. Even though they both were amazingly flavored, we had a mixed table that night. I, myself, loved the Eastern style BBQ. The sauces were pretty similar and both were quite tasty. Now…the slaw…in LOVE with the Piedmont marinated slaw. *huge smiles* Nothing better to go with delicious BBQ than marinated slaw in my book.

If you want to have your own Battle Royale of BBQ then you can order your own Battle Box by clicking here. Five of us ate off the small Battle Box that I had won…not including leftovers for about three more sandwiches.

Food for thought: Ryan made a good point when I was talking with him…BBQ establishments are good wholesome family places. They are all deeply rooted in family and religion, and you never see a BBQ restaurant that serves alcohol around here. So go check out your local BBQ joint, or order you your own Battle Box….or, hey, if you’re blessed with the BBQ gene, get to making your own (but don’t forget to call me over)!

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Happy, Healthy, and Homemade Apple Oatmeal

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I’m sure you, just like the majority of the human population, get bored with the everyday breakfast choices you have available to you. Sure, you can grab a pace of instant oatmeal, but does that really satisfy your inner culinary god? I think not. *smiles* In this case, you absolutely have to try this! I was looking around online for some healthy breakfast ideas and ran across this Apple Oatmeal.

I highly recommend you try this recipe. I’ll tell you the recipe exactly how I made it. You know that I encourage you to add as you wish…maybe some pecans, walnuts, honey, etc (this will change the nutritional info though, so adjust accordingly).

Oh crud! Come to think of it….I forgot the cinnamon. Oh well, I can dash it on top before eating it in the morning. I have included it in your instructions though….*wink*

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Happy, Healthy, and Homemade Apple Oatmeal

Makes 4 servings – 4 WW Points Plus per serving – 180 calories per serving

  • 2 apples, cored and sliced (feel free to chop them up smaller if you want) – I like the skin personally, and I chose Braeburn apples for a bit of sweetness.
  • 3 tablespoons of brown sugar
  • 1 tablespoon of butter
  • 1 cup old fashioned oats
  • 1 3/4 cup water
  • 1/4 cup skim milk
  • 1 teaspoon cinnamon

Directions:

  1. Melt butter in large pot (I used my large dutch oven), and add apple slices. Allow to cook in the pot until golden, or as soft as you want them. Mine took about 15 minutes or so with the lid on, and regular stirring.

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2. Add the water, and bring to a boil.

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3. Add oats, and simmer for 5 minutes or until the oats and water begin to thicken up.

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4. Stir in the brown sugar, cinnamon, and the milk.

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5. Serve and enjoy!

The instructions say it reheats well, and I’ll be able to testify to that tomorrow when I have it for breakfast. *smiles*

Fit for a Mardi Gras King….Cake.

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I have a super good friend of mine that is in love with everything Mardi Gras, and I know she looks forward to it every year. Well, this year, I decided to try my hand at a King Cake. I also knew that I would need to get her honest opinion as well since she would be the closest thing to an expert that I had here locally. *smiles*

Let’s begin with – What is a King Cake?

I think it will be easier if I let KingCake.com explain what a King Cake is to you…

“The King Cake is believed to have originated in France around the 12th century. These early Europeans celebrated the coming of the three wise men bearing gifts twelve days after Christmas calling it the Feast of the epiphany, Twelfth Night, or King’s Day.

The main part of the celebration was the baking of a King’s Cake to honor the three Kings. The cakes were made circular to portray the circular route used by the kings to get to the Christ Child, which was taken to confuse King Herod who was trying to follow the wise men so he could kill the Christ Child. In these early King Cakes a bean, pea, or coin was hidden inside the cake. The person who got the hidden piece was declared King for the day or was said to have good luck in the coming year.

In Louisiana, Twelfth Night also signifies the beginning of the carnival season which ends with Mardi Gras Day. The bean, pea and the coin have been replaced by a small plastic baby to symbolize the Christ Child. The person who gets the baby is expected to carry on the carnival festivities by hosting the next King Cake party.”

I found the recipe I used at AllRecipes.com and instead of making the dough by hand, I allowed my bread machine to do the heavy work for me on the dough cycle. I still haven’t tried that dough thing where you let it rise and do things by hand….I’ll admit it, I’m kinda chickening out on that one while I have my bread machine. *huge smiles* One day though, I promise.

It was quite easy to roll the dough out, and I had help from the hub with getting the ingredients together and the filling made. I did learn, however, before I put icing on, I need to brush the excess flour off the dough. Otherwise, my icing doesn’t stick. Next time I will know, and you will see the excess flour in the picture where the bright colored icing didn’t stick. *hehe, oops*

Well, my friend had a piece the next day at work, and I braced myself for her honest opinion. She said that the dough was spot on. *go me!* She then said the filling was tasty (maybe not the term, but she liked it *smiles*). Then the truth came out….the dough was denser than the King Cakes she was accustomed to. It ended up more like a bread texture, than a coffee cake/pull-apart kind of bread. Now, like I said, I’m not a bread maker, nor will I ever claim to be. BUT, I can’t help but wonder if the bread machine had anything to do with this. Was it over-mixed? Did I mess with it too much when rolling it out? Maybe it was just cooked too long? Hmmm….One will never know.

Final verdict…I did enjoy this cake/pastry. The hub decorated one, and I decorated the other.  Will I make it again? Maaaaaaybeeeeeeee next year for Mardi Gras. *wink*

***The recipe makes TWO cakes, and if you get 16 slices out of each cake, it’s 6 WW points plus per slice.***

Mardi Gras King Cake

PASTRY:

  • 1 cup milk
  • 1/4 cup butter
  • 2 (.25 ounce) packages active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
  • 5 1/2 cups all-purpose flour

FILLING:

  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup melted butter
  • FROSTING:
  • 1 cup confectioners’ sugar
  • 1 tablespoon water
Directions
  1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
  5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

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