It’s Dollars (or Disney Dip) to Doughnuts that
the Saga of My Broken-Leg Adventure has come to an End!
We’re all smiles!
I successfully conclude my final physical therapy session on April 27th,
with the knowledgeable and helpful duo of Kyle, my physical therapist
(on the right), and his assistant, Rhecelle (center).
It was an extremely icy morning on January 9th, when a quick, and unfortunate, slip on the ice resulted in a broken leg for Yours Truly. Thank you for following me these past months on My Broken-Leg Adventure! It has been my goal, through this blog, to hopefully help others in a similar predicament, successfully hobble their way through their own adventure.
My leg, in January, all booted up (on the left), and my healed leg today
(on the right), wearing my “oh so lovely” orthotic tennis shoe.
I am currently on the lookout for a shoe a bit more stylish, yet with the same amount of support. Any suggestions?
I am happy to say that my leg has healed, and I now walk limp-free. My balance is improving. Going down the stairs is still not the most graceful sight, but it beats seeing me descend the stairs on my backside. :o) I will continue with my exercise regimen, courtesy of physical therapy, to get back to 100%.
I celebrate, just after my final physical therapy session,
at my favorite bagel joint, The Bagel Bin.
I enjoy my favorite; half of a bacon and cheddar cheese eggel on
8-grain, toasted, with a large unsweetened iced tea. :o)
I have been surprised at just how long it is taking me to get back to my pre-broken leg energy level. I am getting there. I now find that I now tire out at 4 pm, rather than the 10:30 am of just a month ago! :o)
Dollars to Doughnuts
Whenever I think of doughnuts, I think of the song from the
musical State Fair, thus, the inspiration for the title of this blog post. :o)
And whenever I find myself humming this tune, as happened this week,
I begin to get hungry for doughnuts! :o)
So, this week, I just had to make doughnuts!
I share my easy doughnut recipe with you below.
Our State Fair is a great State Fair,
Don’t miss it, don’t even be late.
It’s dollars to doughnuts that our State Fair,
Is the best State Fair in our state!
Click on this link to enjoy this tune:
Gather biscuits and peanut oil, or vegetable oil.
I use an clean, old, pharmacy pill bottle to cut the holes in the biscuits.
I prefer to cook my doughnuts in my electric skillet,
where an even temperature can be maintained.
Dredge cooked doughnuts in the sugar and cinnamon mixture.
1 package refrigerated canned biscuits (5, or 10 count)
Vegetable oil, or peanut oil
¼ cup sugar
1 tea. Cinnamon
Heat 1-2 inches of oil in electric skillet, at about 325 degrees,
or in a heavy-duty pan over medium heat.
(The heat may vary depending on your electric skillet, or stove.)
Drop a pinch of dough into oil to test.
When oil is hot enough, the dough will sink to the bottom and then pop back up sizzling.
While oil is heating, mix sugar and cinnamon together in a shallow dish.
Open biscuits and separate.
Cut a hole in the center of each biscuit. Remove holes.
I use a clean, old, pharmacy pill bottle to cut out the center.
Drop a few biscuits into the oil at a time.
The donuts cook quickly, so be vigilant,
turning them as soon as the first side is the brownness you desire.
The donut holes cook more quickly and need to be flipped almost immediately.
Remove donuts from oil and drain for a few moments on paper towels,
then dredge in sugar and cinnamon mixture.
Eat while hot.
Read an earlier post of this recipe from 2013, here.
The vintage Cooking with Mickey Around Our World cookbook,
will be used in a series of I’m Annette blog posts.
I will work my way from the front to the back of this classic 1986 cookbook,
preparing the Disney creations that interest me,
while changing recipes when necessary, and/or to my liking.
Pioneer Hall Cheese Dip is my first appetizer choice from Cooking with Mickey Around Our World . This dip was once served at Pioneer Hall’s Hoop de do Revue at Fort Wilderness Campground Resort. I followed the recipe almost as written, with a tad less salt.
Pioneer Hall Cheese Dip
The ingredients needed to make Pioneer Hall Cheese Dip
Pioneer Hall Cheese Dip
3/4 cup half and half
1 Tablespoon of chili powder
1/8-1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Tabasco sauce
3/4 grated Cheddar cheese (I use 2%, rather than whole fat cheese )
1 package (8 ounces) cream cheese, softened (I use the lower fat variety)
Heat the half and half with the chili powder, stirring to blend
and let simmer for a few minutes.
Add salt, white pepper and Tabasco sauce.
Put cheeses in a bowl and gradually add the hot liquid.
Stir until cheeses are mixed.
Other seasonings may be added as desired.
Serve with crackers, chips, or with fresh vegetables.
Makes 2+1/2 cups
Annette’s note-To be honest, this appetizer did not wow me. I would probably not
make this again. I found the flavors bland and unexciting, but I am not the biggest
chili powder fan, either.
Other Mickey Cook-along Recipes
Click on the recipe’s name, below, to be taken to the recipe’s blog post.
Tavern Sherbet Punch– My favorite, so far!
Thanks for reading,
To enjoy any, or all, of my past blogs and photos, click here, or go to imannette.net, selecting the posts that you desire to see in the Recent Posts,
or “search” in the Archives sections, on the upper right-hand side.
I’m Annette usually posts every other week.
Look for my next post on Thursday, May 17
I would love to hear your kind comments!
Please post yours in my comment section.
Wishing you Disney dreams, yummy bagels, and unlimited iced tea,
until we meet again. :o)