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Apr 3, 2010

Homemade Glazed Doughnuts

Ingredients


Doughnuts

1-⅛ cup Whole Milk, Warm

¼ cups Sugar

2-¼ teaspoons (one Package) Instant Or Active Dry Yeast

2 whole Large Eggs, Beaten

1-¼ stick Unsalted Butter, melted

4 cups All-purpose Flour

¼ teaspoons Salt

Canola Oil

GLAZE

3 cups Powdered Sugar

½ teaspoons Salt

½ teaspoons Vanilla

½ cups Cold Water Or Milk

Preparation Instructions

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.

2. Add sugar to milk. Stir to dissolve.

3. Add yeast into a small bowl.

4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.

5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.

6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.

7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.

9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.

12. After five minutes, stop the mixer and scrape the bottom of the bowl.

13. Turn on the mixer for 30 seconds.

14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.

16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.

2. Roll out to 1/4 to 1/3-inch thickness.

3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.

4. Cut holes out of each round using a 1 1/2-inch cutter.

5. Place both doughnuts and holes on a floured baking sheet.

6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.

7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.

2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.

3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.

5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.

6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.

2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)

4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

5. Serve warm if possible, or room temperature.
Bolognese Sauce



Ingredients


½ cups Olive Oil

1-½ cup Grated Carrots

1 whole Large Red Onion, Diced

2 pounds Ground Beef

2 Tablespoons Dried Oregano

2 Tablespoons Dried Basil Flakes

1 can (6 Ounce) Tomato Paste

5 cloves Garlic, Minced

1 cup (to 2 Cups) Red Wine

2 Tablespoons Worcestershire

2 cans (28 Ounce) Whole Tomatoes

1 cup Milk

Salt And Pepper, to taste

Fresh Parmesan Cheese

Preparation Instructions

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.
LAYERED PARTY SLAW



4 C. finely chopped cabbage

1 1/2 C. cauliflower or broccoli, cut into bite-size pieces

1 1/2 C. frozen peas, thawed

1 1/2 C. sliced fresh mushrooms

1/2 C. sliced green onions

1/2 tsp. salt

1/2 tsp. salt-free herb and spice blend seasoning

4 T. bacon bits, real or imitation

Tomato wedges and sprigs of parsley for garnish

Dressing

2/3 C. mayonnaise

1/3 C. honey mustard dressing

1 tsp. vinegar

1 tsp. Dijon mustard

1 1/2 tsp. granulated sugar

In large glass bowl, layer cabbage, cauliflower, peas, mushrooms and onions.

Sprinkle salt and herb seasoning evenly between layers.

In separate bowl, combine mayonnaise, salad dressing, vinegar, mustard and

sugar. Spread dressing evenly over top of the vegetables. Cover and

refrigerate overnight.

Before serving, sprinkle with bacon bits and garnish with tomatoes and

parsley.

Yields 12 servings.
BBQ SAUCE




1/2 C. ketchup

1/2 C. white wine

1 T. Worcestershire sauce

2 cloves garlic, crushed

1/2 tsp. chili powder

3 dashes hot sauce

Combine all ingredients. Bring to boil and simmer for 20 minutes.
Pink Cloud Dessert






13 1/2 ounces pineapple tidbits -- cut in pieces

6 ounces pineapple juice

3 ounces strawberry jell-o

2 medium bananas -- sliced

1/2 pint whipping cream



Drain syrup from pineapple tidbits into a saucepan. Add pineapple

juice and

heat to boiling. Stir jello into hot mixture until completely

dissolved.

Pour into a bowl and chill until syrupy. Gently stir in the

pineapple

tidbits and sliced bananas. Whip cream until stiff, then fold into

jello

mixture. Spoon into 6 pudding or parfait glasses and chill at least

3 hours.



Serves 6
Country Cowboy Potato Salad

1 1/2 lbs tiny new potatoes (scrubbed)


1 lb fresh green beans (cut approx 1 inch)

1/4 lb bacon fried crisp

1/4 cup salad oil

3 tbls tarragon vinegar

2 tbls chicken broth

1/2 tsp salt

1/2 tsp dry mustard

1 tbls fresh chopped basil

1 tbls fresh chopped tarragon

3 tbls fresh chopped parsley

1/2 tsp fresh ground pepper

2 cloves garlic, minced

1/2 cup thinly sliced green onions



Cook potatoes approx 15 minutes or just until tender. Cool slightly.

Cook beans until crisp tender (approx 10 minutes)

Combine potatoes, beans and bacon.

Shake the rest of the ingredients in a jar.
Spicy Onion Burgers

1 1/2 lb. ground beef


1/2 cup Pace Picante Sauce

1 pouch Campbell's Dry Onion Soup and Recipe Mix

6 hamburger rolls

Lettuce leaves

Tomato slices

Avocado slices(optional)



Directions:

MIX thoroughly beef, picante sauce and soup mix. Shape firmly into 6

patties, 1/2" thick.

GRILL patties 10 min. or until done.

SERVE in rolls with lettuce, tomato, avocado and additional picante

sauce. Serves 6.
We're quite happy to cut it into many small useful pieces