Sunday, February 20, 2011

It's been a long 2 weeks since my little guy was diagnosed with HSP.

But, today he woke up and jumped all over me.  A far cry from each morning before when he woke up crying in pain.

He even walked to the bathroom on his own this morning.

Things are finally turning around I think.  I hope!

It's still a long road ahead, but I think I can see the light!

As promised last week...The Beaver Tail.

This one has Nutella and powdered sugar.  

However, my favorite is cinnamon and sugar with a squeeze of lemon.   Heaven!!

Here's the recipe:

Beaver Tails

1/2 cup warm water
5 tsp active dry yeast
1 pinch of sugar
1 cup warm milk
1/3 cup of sugar
1 1/2 tsp salt
1 tsp vanilla
2 eggs
1/3 vegetable oil
5 cups whole wheat flour
oil for frying

Toppings of your choice


In a large bowl, stir yeast, warm water and the pinch of sugar.

Let it stand until the yeast is nice and bubbly and happy!

Add the sugar, milk, vanilla, eggs, oil and salt.

Stir until smooth

Mix half of the flour, stir.

Gradually mix the rest of the flour.

Turn the dough onto a floured surface and knead for 6-8 minutes.  Add a bit of flour if too sticky.

Place dough in an oiled bowl and cover.

Dough should double in size in approximately 35 minutes.

Lightly deflate the dough and pinch off a golf ball sized piece of dough.

Roll the dough into an oval shape on a floured surface.  

Cover with a tea towel and continue with the rest of the dough.

You can freeze the beaver tails at this stage if you wish, or use the dough to make something else (like Monkey Bread).

Heat approximately 4 inches of oil in a heavy pan.   A good temperature is 375 degrees.

Stretch the dough and flatten before placing in hot oil.

Fry for 1 to 2 minutes per side.

Fry one at a time to prevent the oil from dropping in temperature, which would result in soggy, greasy beaver tails, rather than crisp and tender.

Carefully, remove beaver tails from oil and place on a paper towel before topping with your favorite flavours.

I made about 6 beaver tails.  3 of which are still in the freezer ready to fry up for a quick treat.

With the left over dough, I made Monkey Bread....for my house full of monkeys!!

For the monkey bread, divide the remaining dough into small balls.

Roll each ball in melted butter, and then into a mixture of cinnamon and sugar.

Place randomly in a greased bundt pan.

Let it raise again until the dough balls double in size.

Bake at 325 degrees for about 20-25 minutes.

Invert on a cooling rack and enjoy!

1 comment:

  1. These look so yummy. You have to give me lessons once you move here ;) Have a wonderful week, my friend!