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bananas, mangos,
pineapples

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Best Banana Bread Recipe - Genius Kitchen

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Make and share this Best Banana Bread recipe from Genius Kitchen.

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apples, pears

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You should probably go ahead and plan that three-mile run, because there is no denying the light pillow-soft texture of a deep-fried donut - especially one that's stuffed with fresh fall apples.

Yes, they are deep fried. I decided to go against the current food blogging trend of baking donuts. I understand how, even aside from the calories, the thought of deep-frying is sort of scary for some of you. I get it - boiling oil equals hot, painful burns. Yep, been there ( don't be like me and multi-task deep-frying with social media!).

Tips for a Better, Easier Fritter

Since this isn't the shortest recipe ever and it's a bit more advanced, I'm sharing some tips to make sure things move along smoothly for you.

I'll start with the apples: core, peel, and chop your apples, then submerge them in ice-cold water with 2 teaspoons of lemon juice to prevent them from browning. Push the apples down and place a piece of parchment paper on top so the apples don't bob above the surface of the water. You can do this the night before so the apples are ready to go when you're ready to fry.

And here's a shortcut for proofing the dough: Place an oven thermometer inside your oven and heat the oven to 100°F, then turn it off. Wait until the oven thermometer inside reads 90°F then place your bowl of dough inside. I use this method a lot in the winter when warm spots in the house can be hard to find, plus it speeds up the proofing in recipes like this. If you use this method, make sure you have an oven thermometer and the temperature in the oven does not exceed 90°F.

Now for the deep-frying. You want to do your best and keep the oil at a steady 360°F. If it's too low, your fritters will absorb too much oil and become sodden; too high and the outsides will end up burnt, or worse - appear to be finished with a nice golden browning while the inside is still doughy.

A few deep-frying rules!

Use the right tools: (1) a deep frying thermometer is a must for eliminating guess-work, (2) use an Asian-style spider spatula - not tongs - to remove the finished fritters. If you don't have a spider, a very wide slotted spoon will also work so the fritter doesn't slip off and fall back in the oil with enough splash to splatter your tender skin.

Don't multi-task. See note above.

Minimize any splatter burns by being careful and not deep-frying shirtless (guys), or in a tank top. I'm serious.

Start out only frying one or two fritters to get it down and establish a workflow pattern. Additionally, adjust any timing as needed to make sure your fritters are cooked through.

Sound good? Not too scared? You shouldn't be - apple fritters await. Now lets get started.

Glazed Apple Fritters

Makes 12 fritters

Continue mixing the dough, and add in the butter one tablespoon at time. Allow each tablespoon of butter to combine into the dough before adding another. If dough starts to fall away from the dough hook, add the remaining 1/4 cup of flour 1 tablespoon at a time until dough comes back together before adding in next butter piece.

Transfer the dough to a lightly oiled bowl, turn to coat, and cover with a clean kitchen towel. Let the dough rise in a warm spot until doubled in size, 1 to 2 hours.

Now rotate the tube of dough so it's perpendicular to your body. Flatten the tube slightly, then scatter the remaining apples over the surface. Roll up the tube like a snail's shell - the finished dough will look like a large ball.

Using a rolling pin, roll out the apple-filled dough ball to a 1/2-thick rectangle. Some apples may pop out - don't worry if they do, just set them aside and pop them back in where you can. Use a bench scraper to cut the dough into 2 1/2-inch squares to make 12 fritters. Use your hand to and pull the four corners of each square towards the center. Again, don't worry about any apples falling out or if they are exposed. Pinch dough together if necessary to create a rough circle.

Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 30 minutes or until the fritters puff and almost double in size

Carefully lower 3 to 4 fritters into the hot oil. Fritters will float and not sink. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritter with a spider or slotted spoon and drain on prepared wire rack. Repeat with the remaining fritters. (Between batches, make sure the oil temperature returns to 360°F and remove any floating pieces of dough or apples.)

Let fritters cool slightly, then brush the glaze on top. Serve immediately.

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You should probably go ahead and plan that three-mile run, because there is no denying the light pillow-soft texture of a deep-fried donut - especially one that's stuffed with fresh fall apples. Yes, they are deep fried. I decided to go against the current food blogging trend of baking donuts.

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cherries,
apricots, peaches, plums

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Ingredients

Directions

1. 1. Filling: Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.

2. Topping: Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.

3. Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

Variations

Cherry: In step 1, stir together 2 pounds sour cherries, pitted (5 cups); 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into 1/2-inch wedges (5 1/4 cups); 1 pound nectarines (about 3), cut into 1/2-inch wedges (2 1/2 cups); 3/4 to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; 3/4 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt.

Peach-Raspberry: In step 1, stir together 2 1/2 pounds peaches, cut into 1/2-inch wedges (8 cups); 6 ounces raspberries (1 1/4 cups); 3/4 cup sugar; 3 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt. In step 3, bake 1 hour to 1 hour, 15 minutes.

Cook's Notes

The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It'll be sticky, so use two spoons to drop it onto the fruit.

Similar Recipes

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The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 1. Filling: Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish. 2. Topping: Whisk together flour, granulated sugar, baking powder, and salt.

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oranges, lemons, limes

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Recipe photo courtesy of Jonathan Lovekin

Rich, buttery pound cake is always a crowd-pleaser, but this velvety version will have friends and family eyeing another slice. Its secret weapons? Cream cheese for a subtle tang, low-in-gluten barley flour for a delicate crumb, and orange zest, which adds a scrumptious spin on flavor. Martha made this recipe on "Martha Bakes" episode 808.
Source: Martha Stewart Living, April 2016

The Food Newsletter

Great tips & recipes delivered to your inbox.

Sign Me Up

Ingredients

Directions

Cook's Notes

Similar Recipes

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Rich, buttery pound cake is always a crowd-pleaser, but this velvety version will have friends and family eyeing another slice. Its secret weapons? Cream cheese for a subtle tang, low-in-gluten barley flour for a delicate crumb, and orange zest, which adds a scrumptious spin on flavor.

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watermelon,
cantaloupe, casaba

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Watermelon is more versatile than you may know. Try it with one of 170 watermelon recipes including salad, cocktails, sorbets and more!

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strawberries,
raspberries, cranberries,
grapes

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Find strawberry recipes galore, whether you're looking for a scratch-made strawberry cake or a deliciously healthy spinach strawberry salad. We have loads of ways to use fresh in-season strawberries, including all of your favorite strawberry desserts and more.

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beets, carrots, parsnips, radishes,
sweet potatoes, turnips

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Spicy-Sweet Roasted Sweet Potatoes make a healthy side dish that's packed full of flavor. They're coated in a spice mixture that is both sweet and spicy and then roasted in a hot oven until brown and crispy.

I love the sweet taste of sweet potatoes and I love them even more in savory recipes with some spice than in straight up sweet recipes. The flavor contrast is SO good.

To make these Spicy-Sweet Roasted Sweet Potatoes peel the sweet potatoes and cut them into small bite-sized pieces. I like them pretty small.

They are drizzled with olive oil and then coated in a spice mixture of chili powder, paprika, cayenne pepper, onion powder, black pepper and some brown sugar.

Roast them in a 425 degree oven. Watch them carefully becasue you want to try to get them nice and browned but they will burn if you cook them too long.

Spicy-Sweet Roasted Sweet Potatoes make a tasty side for chicken, pork, or beef and they also taste great served with over easy eggs for breakfast. Try tossing leftovers in a green salad with some feta cheese.

More Sweet Potato Recipes
Melting Sweet Potatoes
This entry was posted in Side Dishes and tagged sweet potatoes. Bookmark the permalink.

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Spicy-Sweet Roasted Sweet Potatoes make a healthy side dish that's packed full of flavor. They're coated in a spice mixture that is both sweet and spicy and then roasted in a hot oven until brown and crispy. I love the sweet taste of sweet potatoes and I love them even more in savory recipes with some spice than in straight up sweet recipes.

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Peas, corn, beans

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Skillet Mexican Street Corn Recipe is corn off the cobb served Mexican style. It's smothered with a creamy spread and topped with feta cheese, cilantro, and green onions.

This is one of the best corn side dishes you'll eat.

I have loved Mexican Street Corn since trying it for the first time at my favorite local restaurant. As a result, I developed this recipe that is very similar. The restaurant serves Mexican Street Corn with shrimp tacos; I serve it with everything I can. It's that good.

Surprisingly, I don't usually eat corn on the cob or chicken wings when I'm at a restaurant. It's the whole getting-something-caught-in-my-teeth-and-no-one-telling-me thing. Do you know what I mean? However, Mexican Street Corn is the one exception to that rule. I sacrifice my standards. It's that good.

Beyond that, I really prefer corn off the cobb. For a few times, when I made Mexican Street Corn I made it on the cobb. Then I realized it was easier to make and easier to eat off the cobb. In fact, I buy frozen, steam-fresh microwave corn in a bag. As a result, this Skillet Mexican Street Corn Recipe can be ready in about 5 minutes.

As mentioned earlier, it goes with any Mexican themed dish. I like it with shrimp and fish taco, steak tacos, and enchiladas. Really, the possibilities are endless.

Most noteworthy, this recipe is economical to make and can easily be doubled or tripled for a crowd.

Skillet Mexican Street Corn Recipe

1. First of all, this is a very versatile recipe. You can use steam fresh frozen corn, canned, or fresh corn.

2. Also, a bag of frozen steam fresh corn is my favorite since it can be heated quickly in the microwave.

3. If you use fresh corn, you can either grill it, boil it, or cut it off the cobb, and cook it stovetop. Finally, top the corn with the wonderfully, tasty spread.

4. In addition, to lighten up the fat and calories, you can use a margarine or lower fat butter spread and low-fat mayonnaise. I find with all the spices in the recipe, I don't really miss the fat.

Skillet Mexican Street Corn Recipe

Skillet Mexican Street Corn Recipe is corn off the cobb served Mexican style it's smothered with a creamy spread and topped with feta cheese, cilantro, and green onions. It's super easy and amazingly flavorful.

Ingredients

10-ounce bag steam fresh, whole kernel corn*

1 and 1/2 tablespoon real butter, softened

1 and 1/2 tablespoon mayonnaise

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground black pepper

juice and zest of 1 lime

1/2 teaspoon garlic powder

3 green onions, sliced

1/2 cup crumbled feta or cotija cheese

2 tablespoon chopped fresh cilantro

Instructions

1. Heat corn in microwave according to package instructions.

2. Meanwhile, mix butter and mayonnaise until smooth.

3. Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined.

4. Place corn in a serving dish and drop spoonfuls of butter mixture on top of corn.

5. Sprinkle cheese, cilantro, and green onions over butter.

6. Serve hot.

Notes

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Skillet Mexican Street Corn Recipe is corn off the cobb served Mexican style. It's smothered with a creamy spread and topped with feta cheese, cilantro, and green onions. This is one of the best corn side dishes you'll eat. I have loved Mexican Street Corn since trying it for the first time at my favorite local restaurant.

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brussels sprouts, cabbage, lettuce,
spinach

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Roasted Brussels sprouts are the crispy, smoky, and subtly sweet side dish that never fails to please. This simple 4-ingredient recipe pairs well with any protein and can easily be customized to accommodate a wide range of tastes.

If you have an oven, along with salt, pepper, olive oil, and sprouts, you have what it takes to make deliciously caramelized vegetables with lively flavor. Learn the art of oven-roasted Brussels sprouts from this recipe with thousands of 5-star reviews.

How to Roast Brussels Sprouts

Making Brussels sprouts in the oven is a fast, dependable way to get a memorable dinner on the table. Start by preheating your oven to 400 degrees F, then turn your attention to prep.

Carefully trim off the stem (the little nub at the bottom, if still attached) and remove any tough or discolored outer leaves. Gently wash and dry the sprouts before tossing them in olive oil and seasonings. Place Brussels sprouts on a lined baking sheet, making sure to spread them into a single layer for even heating.

How Long to Roast Brussels Sprouts

Roasted Brussels sprouts will be cooked to delicious, deep-brown perfection in around 30 minutes. Check the roast occasionally and reduce heat if browning happens too rapidly. The result will be a crisp, lightly salty bite that you'll want over and over.

Roasting Frozen Brussels Sprouts

No fresh produce on hand? No problem. Prepare frozen Brussels sprouts exactly as you would in the standard recipe. Toss in oil, seasonings, and bake to a lovely seared, fork-tender finish. There's no need to thaw, saving you valuable time in the kitchen.

Allrecipes Community Tips and Praise

"I used frozen sprouts and made these for Thanksgiving," shares reviewer Cairie. "Everyone, even those who don't normally like them, enjoyed!"

"This simple preparation allows the flavor of the vegetable to shine," says home cook Rita.

"My whole family eats Brussels sprouts when prepared this way!" raves Kookin Karen. "Dark brown color is key to flavor. I occasionally will add a little garlic powder, and I never have leftovers."

Editorial contributions byRai Mincey

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Roasted Brussels sprouts are the crispy, smoky, and subtly sweet side dish that never fails to please. This simple 4-ingredient recipe pairs well with any protein and can easily be customized to accommodate a wide range of tastes.

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celery, asparagus

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This roasted asparagus recipe is incredibly popular among Allrecipes community members - and for good reason! It's easy, customizable, and absolutely delicious.

How to Cook Asparagus

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

How to Trim Asparagus

The quickest and easiest way to trim your asparagus is to line up all the (clean) stalks on a cutting board, then use a sharp chef's knife to cut off the thick ends. That's all there is to it! If you're worried about cutting at the wrong place, here's a tip from recipe creator swedishmilk: "To remove woody ends, grab a stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough."

How to Season Asparagus

This asparagus is simply seasoned with fresh garlic, sea salt, and black pepper. Parmesan cheese and fresh lemon juice also lend tons of flavor. This is a versatile recipe, so feel free to add spices and customize the seasonings to suit your taste.

How to Cook Asparagus In the Oven

Roasting asparagus couldn't be easier: Toss the asparagus with olive oil and sprinkle it with cheese and seasonings. Arrange the stalks in a single layer in a baking dish, then bake until tender. Sprinkle the roasted asparagus with lemon juice before serving, if you like.

How Long to Bake Asparagus

In an oven preheated to 425 degrees F, the asparagus should be perfectly roasted after about 12 to 15 minutes.

Test Kitchen Tips

"This is probably the way I cook asparagus most often," says culinary producer and test kitchen expert Nicole McLaughlin. "It's so easy, comes together in one pan, and has so much flavor." Here are a few of Nicole's top tips for roasting asparagus perfectly every time:

Though Nicole opts for meatier asparagus stalks for grilling, she prefers thinner stalks for roasting - the skinnier ones tend to crisp up better.

Choose asparagus that is firm, but has a bit of give. Also, make sure to cut off the woody ends.

"You don't want these overlapping or crowding the pan," Nicole says of the oiled and seasoned asparagus stalks. "Because then they'll end up steaming and you won't get all that color."

What to Serve With Roasted Asparagus

Recipe creator swedishmilk suggests serving this roasted asparagus recipe with lamb or grilled fish - but it would also pair well with chicken, steak, or pork. If you're looking for an entrée to serve with this delicious side dish:

How to Store Roasted Asparagus

This roasted asparagus will taste best the day it's cooked. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days.

Allrecipes Community Tips and Praise

"I used lemon-infused oil and it was delicious," raves Kim. "Even my friends who aren't fond of asparagus were impressed."

"Came out delicious and so easy," according to cathcartflo. "I made a Hollandaise sauce to go with it and loved it."

"Really easy to do," says one Allrecipes community member. "I paired this with baked salmon and was able to cook both in the oven, together, at the specified temperature and time in this recipe and both tasted great!"

Editorial contributions by Corey Williams

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Tender roasted asparagus, seasoned with minced garlic, Parmesan cheese, and lemon juice. Pairs perfectly with roast leg of lamb or grilled fish.

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tomatoes, cucumbers, eggplant, okra, peppers, pumpkins, squash

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Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

Photograph by Antonis Achilleos

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Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes.

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artichokes, broccoli, cauliflower

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Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.