The Stratford Library 125th Anniversary Committee has created a Stratford Library recipe site. We’d love to receive your family recipes so that everyone in Stratford can enjoy them. Honor a relative or a friend by sharing your recipe’s history so your memories will live on in our town. You can submit your recipes here!
Recipes by Category:
- Continue reading →
Cinnamon Baked Donuts by Ina Garten Food Network
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 extra-large egg lightly beaten
- 1 ¼ cups whole milk
- 2 taespoons unsalted butter melted
- 2 teaspoons pure vanilla extract
- For the toppping:
- 8 tablespoons 1 stick unsalted butter
- ½ cup sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
NotesOur kids love this recipe, grownups too. The donuts melt in your mouth, so good! Submitted by Michael Aloi
- Continue reading →
Earl's Apple Pancakes
- 2 eggs
- ½ T salt
- ¼ cup sugar
- ¼ cup oil
- 3 cups flour
- ⅚ oz. baking powder
- 2 ⅓ cup milk
- 1 apple peeled and chopped into .5 inch pieces
- Mix ingredients together. Add the dry ingredients last and then the apple pieces, trying not to stir the baking powder too much. Leave plain or add other fruit as desired. Batter will be lumpy. Recipe makes thick, cake-like pancakes.
NotesLegend has it my father, Earl, received this recipe from his brother who served in the army during WWII and did some cooking for the troops. Guess the army soldiers loved these as much as my family does! Submitted by Caitlin Augusta
- Continue reading →
Chocolate Chip CookiesThis is adapted from Cook's Illustrated's Perfect Chocolate-Chip Cookie recipe
- 1 ¾ cups unbleached all-purpose flour
- ½ tsp baking soda
- 14 tbsp unsalted butter
- ½ cup granulated sugar
- ¾ cup dark brown sugar (you can use light brown and be wrong, if that's your thing)
- 1 tsp salt
- 3 tsp vanilla extract
- 1 large or extra large egg
- 1 large or extra large egg yolk
- 1-1/4 cups semisweet chocolate chips Who measures this? Throw the bag in.
- Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in skillet (preferably non-stick, but dance with those that brung ya) over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. You will definitely lose track of how often you've done this - more cycles is fine. Just keep cleaning up the kitchen while it rests and for Pete's sake, use a timer!
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and give the dough a final stir to ensure no flour pockets remain.
- Dough onto sheets
- Bake 'em 10-14 min.