Richard Kaloust Recipes

Prep time: 60 mins

Cook time: 25 mins

Total time: 1 hour 25 mins

Serves: 6

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tsp sugar
• 2 cups Bread flour
• 1 cup AP flour
• 2 tbsp salt
• 1/2 cup Butter, melted
• 2/3 cup Pecorino Romano cheese, grated
• 3 tbsp fresh parsley, chopped
• 5 Scallions, chopped
• 10 Basil Leaves, chopped
• 5 cloves garlic, minced
• Salt and Pepper
• 1 cup Marinara or Pizza sauce

Instructions

1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine the Bread flour, AP flour and salt. Set aside.
3. Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5-6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.
4. After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.
5. Butter and flour 6 small bundt pans. (You could also use a large bundt pan)
6. Melt the butter in a small bowl.
7. Combine the cheese, herbs, salt/pepper and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more.
8. Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown. Serve with warmed marinara sauce or pizza sauce.

Ingredients:

2 ripe bananas, mashed
2 egg whites
1 Tbsp. vegetable oil
3/4 cup packed brown sugar
1.5 c. all-purpose flour
3/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon or pumpkin pie spice
1 tbsp. white sugar
2 tbsp. chopped walnuts (optional)

Directions:

1. Preheat oven to 425F and grease baking sheet.

2. Beat bananas, egg whites, oil, and brown sugar in large bowl. Add flours, baking powder, baking soda, and cinnamon or pumpkin pie spice. Mix until well blended.

3. Let stand for 5 minutes to let dough rise.

4. Scoop out heaping tablespoons (my scoops were probably 2-3 tbsp’s each doughnut) and place on baking sheet equally spread apart. Take a buttered knife and finger to form doughnut holes in the centre of each. Smoth edges of dough into a round doughnut as much as possible. It will be difficult as the dough is sticky. Do not feel discouraged- they don’t have to be perfect (see mine below for proof!). Sprinkle with 1 tbsp of white sugar.

5. Place in oven for 7-8 mins. at 425F.

Yields: 12 Doughnuts @ 165 calories each

After cooking about 5 mins, I took them out of the oven because I forgot to sprinkle the sugar on them! Oops.

With my leftover Maple Cream-Cheese Icing from the carrot cake (Eric’s doughnut- mine was plain):

My opinion?

These Baked Banana Doughnuts are a great way to satisfy a doughnut craving without resorting to the deep fried, fat-laden kind. I was shocked that the recipe only called for 1 tbsp. of oil!  At 165 calories per doughnut (without icing and nuts), these are a great way to have a treat without breaking the bank.

If you are a dough-lover, you will love these. They were doughy and moist (from the bananas).

The centre near the hole was almost like raw dough! SO good!

I prefer a little crunch, so next time I would definitely add some nuts and I would probably subtract a 1/2 of white flour and add 1/2 cup of oats. I know oats aren’t supposed to be in doughnuts, but I think I would love it. 

This recipe can also be turned into ‘Baked Pumpkin Doughnuts’ by substituting 8 oz. of packed pumpkin puree for the 2 bananas. I must try this!

My morning went a little something like this…

I woke up mad because I had a dream that I was married to Prince William and he left me for a woman who could tie a cherry stem with her tongue.

Of course that made me angry at my REAL husband for being a man.  “YOU ARE ALL PERVERTS!”,  I yelled at him.

He had no idea what was going on, but just shrugged in agreement.

I made a cup of coffee and clicked on the morning news, only to discover that the White House crasher wife, Michaele Salahi left her husband for a guitarist from the band Journey.  I don’t know what to make of that piece of information, but it was a lead story on Good Morning America.  So it MUST be important.

Next I saw that Toddlers and Tiaras is still a show.  Like as in STILL ON TV.   I am horrified by the fact that people watch that.

Then my 8 year old gave me a one-arm hug as he ran to catch the bus.  Like a cool-guy hug.  Not an, “I’m gonna miss you so much today, Mom.”

Finally I saw that the Kardashians have started a clothing line.  It’s heavy on jumpsuits and leopard.  They are selling it at Sears…which makes me scratch my chin.

Anyway, it’s been a weird morning so far…

and it’s getting even weirder because I am posting a dessert with fruit.  Which I am sort of fundamentally against.  But these are acceptable because you can eat them with your hands.

AND they have frosting.  So yeah, I accept you fruit.  This time.

This is a straight forward recipe.  The hardest part is chopping your apples.

Then mix up your batter and spread it in your pan.

Bake it, let it cool and spread some yummy frosting on top.

Now, go on, eat your fruit.

• 2/3 cup room temperature butter
• 2 cups packed light brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups All-Purpose Flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup peeled, chopped tart apple (1 large)
• 1/2 cup toffee bits

1.  Preheat oven to 350°

2.  Spray 9×13 baking pan lightly with cooking or baking spray.

3.  Cream butter and brown sugar in mixer until smooth.

4.  Add eggs and vanilla and beat on medium until combined.

5.  On low, add flour, baking powder, and salt. Mixing until just combined.

6.  Stir in the chopped apples and toffee bits until evenly distributed.

7.  Spread in prepared pan and bake for 30 minutes until the center is set.

8.  Let cool completely before slicing or frosting.

Adapted from:

1001 Recipes

• 1/2 cup butter
• 1 cup packed light brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

1.  Melt butter in a medium saucepan. Add brown sugar and milk and bring to a boil. Remove from heat. Let cool for 5 minutes.

2.  Stir in powdered sugar with a whisk.

3.  Let cool until it thickens enough to spread.

4.  Stir before spreading on top of blondies.

5.  Let frosting set for 30 minutes and then cut into bars.