Apple Fritters

Once again taken from allrecipes.com, Apple Fritters I

Here are my changes:

Only 2 apples peeled, cored, and diced small. I have also used pears with great results.

To soften the fruit microwave them for 2 minutes before adding to the batter.

I omitted the nutmeg.

I used half whole wheat flour.

Batter will be gloopy, it's supposed to be, but they fry up very airy, I found it best the use a cup and pour the batter into the hot oil in a more oval shape.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 2 quarts oil for deep frying
• 4 large apples, peeled and cored
• 1/2 cup confectioners' sugar for dusting

1. In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
2. Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
3. Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.

Naan

• This recipe is the exact copy from "naan" on allrecipes.com, however these are my changes.
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If you are not using cake flour (I didn't ) add 1 tsp of baking soda, if not there will not be tiny little bubbles.

I skipped the garlic and butter step altogether because I forgot, it was still excellent, next time I will try it. Make sure to roll out dough very very thin, it shrinks up when placed on the grill. I used olive oil so the dough didn't stick to my rolling pin or surface.

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• 1 (.25 ounce) package active dry yeast (2 1/4 tsp)
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.