Honey Almond Donuts

**recipe in progress**

I found a waffle recipe on allrecipes.com I believe. But most of the comments talked about how it didn't work well. But one comment mentioned that it tasted like egg donuts. It got me thinking, and I've been working.

This recipe only slightly resembles the first one. And it's still not quite there yet.

Honey Almond Donuts

1 C Almond Flour
1 pinch of salt
1 heaping teaspoon Baking Powder
4 eggs
1/4 C Oil (I use peanut)
1/4 C Honey

• Preheat oven to 400 degrees F
•  Mix all ingredients well together. 
• Spoon into well oiled donut pan. Batter will be very liquidy
• Bake for 10 minutes.

This only makes about 6 donuts. And it still sticks in the pan. Still working on it.

Variation 1

• Add 1 Large Banana to the batter. 
• Makes about 7 donuts. 

 Still sticks in pan. Tastes like banana bread

Variation 2

• Add 1/4 Cup potato starch
• Add 2 teaspoons vanilla

 This makes about 10 donuts. It tastes like plain white cake. And comes out of the pan alot better. But make sure to run a plastic knife (I prefer my daughter's IKEA ones) along the edges to loosen. 

Why Is This Not Already On Here?!!!!

I know I'm awful not getting anything posted for so long. I had posts to put up, really I did. But then blogger went crazy for awhile, then I was toying with going to a different blog site since blogger wasn't letting me post. But it kept getting delayed because I couldn't decide. THEN I went on bedrest, so yeah, no cooking from me for now. And John is so busy taking care of anything he doesn't have a spare second to even breathe, let alone post.

Anyways, one of the main reason I started this blog was because awhile back it took me 4 days! to search out a great recipe I had found on the NY times. Seriously their search just sucks. Added with the fact that I had only made it once and couldn't remember exactly what was in it, and was combining it in my head with ingredients from a different recipe. It was long.

So imagine my surprise when I went to share the recipe with a friend, and IT'S NOT ON MY BLOG!
Oh the shame, and puzzlement.

Once more, I have searched it out. Though Google made it a bit faster, and I've made it a few more times so I remembered more. So with no further ado, here it is.

Caramelized Apple-Pecan Cake

1 stick (4 ounces) soft unsalted butter
3/4 cup pecan halves
2 large tart apples, like Fuji, peeled, cored and sliced
1/2 cup flour
3/4 teaspoon baking powder
1 teaspoon salt
1 3/4 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
Butter-pecan ice cream, for serving.

1. Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
2. Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
3. Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
4. With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
5. Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.
Yield: 8 to 10 servings.

Our notes: We used milk free margarine naturally. And those of use that can have milk enjoyed the Butter Pecan Ice Cream, while those that can't have Vanilla Soy or Almond Dream. Personally I prefer the Almond Dream.
Also note, this in no way makes 8-10 servings. Unless you only like 2 bites for dessert. So making 2 is a good idea. =)

Ultimate Cheater Cherry Pie

This is my own "recipe," if you can actually call it a recipe.

Ultimate Cheater Cherry Pie

• 1 Store Bought Graham Cracker Crust
• 2 cans Cherry Pie Filling, I prefer Comstock More Fruit Cherry
• 1/2 sleeve of Graham Crackers, ground
• 1-2 T Butter or Margarine, melted

1. Open Crust, remember to save the lid as you can turn it upside down and it makes a great lid for your finished pie. 
2. Pour in both cans of fruit filling. Will nicely overfill in a mound. 
3. In a small bowl combine butter and graham cracker crumbs till all moistened. 
4. Crumple on top of pie.
5. Refrigerate for at least 2 hours. Serve and Enjoy.