ver low heat. Heat gently for 10-15 minutes, stirring occasionally
ound to make doughnuts and doughnut holes.
Line 2 baking
small bowl. Let stand for 5-10 mins until frothy
covered with clean kitchen towel for about 10 minute - until mixture
n a cool dry place for up to 6 months. Yields
o cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to
nch cookie cutter, cut out doughnut rounds. Using a floured 1
itchen towel and let rest for 15-20 minutes.
Heat
owl & set aside to rest for 1 hour.
Just before
o 350\u00b0F.
Bake for 15-20 minutes or until
il is heating, prepare the doughnut recipe. Do not leave the
Spread butter onto the cut sides of the doughnut.
Preheat a skillet over medium heat. Place 1 doughnut slice, butter side down, into the skillet. Lay Gouda cheese on doughnut slice; top with remaining doughnut slice, butter side out. Flatten with a spatula. Cook, flipping once, until lightly browned on both sides and cheese is melted, about 4 minutes.
ijon mustard.
Top 4 doughnut halves with 2 slices each
tablespoon at a time for each doughnut into hot oil. Cook
Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.
Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Fix doughnut holes and shake them in a bag of sugar.
When you are finished shakin' them, then when you eat them, they get really messy and that's all.
Mix sugar, milk and egg; add melted Crisco.
Add flour, salt, baking powder and spices, which have been sifted together, to the liquid mixture.
Combine the two mixtures lightly.
Drop from a teaspoon into deep Crisco, heated to 365\u00b0 or until an inch cube of bread browns in 60 seconds.
Fry doughnut balls until brown and cooked in the center (about 4 minutes).
Drain on absorbent paper. Roll in powdered sugar, if desired.
Mix together sugar, milk and egg.
Melt Crisco; add to the first mixture.
Add flour, salt, baking powder and nutmeg (which have been sifted together) to the liquid mixture.
Stir only until smooth.
Drop by teaspoon into oil heated to about 375\u00b0.
Fry doughnut balls until brown and cooked in the center (about 3 to 4 minutes of frying time).
Remove from oil and drain on crushed absorbent paper.
Roll in powdered sugar.
A family favorite.