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Winter's Bounty Breakfast Cake
1 year ago

Winter's Bounty Breakfast Cake
by Stephanie Stiavetti

 

Butter for greasing
1 cup chopped walnuts
2 large eggs, at room temperature
1/2 cup (3 1/2 ounces) white sugar
1/2 cup plus 2 tablespoons (about 4 1/2 ounces) brown sugar
3/4 teaspoon vanilla extract
1 tablespoon grated lemon zest from 1 lemon
2/3 cup sour cream
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons chopped fresh rosemary (or 1 teaspoon dry)
1 1/2 cups (about 7 ounces) cake flour
1 1/2 cups (about 7 1/2 ounces) all-purpose flour
1 cup peeled, grated raw beets (about two small beets)
1 cup peeled, grated carrots (about one large carrot)
1/2 cup peeled, grated parsnip (about one small parsnip)
1 cup dried cranberries, chopped lightly

 

 
Set oven rack to middle of oven and preheat to 350°F. Generously grease two 5- by 9-inch loaf pans and set aside.

 

In a small frying pan, heat walnuts over medium heat to toast, agitating every few seconds. Once the walnuts turn fragrant and change to a deeper shade of brown, remove them from the heat. Allow to cool completely.

 

In a large bowl, beat the eggs and add white sugar, brown sugar, vanilla, and lemon zest. Whisk until well mixed, then add in sour cream and whisk until uniform consistency. Beat in baking soda, salt, and rosemary, mixing well.

 

Using a large spoon, stir in cake flour until no white powdery bits are visible. Follow with the all-purpose flour, stirring just until there is no more visible flour. Use a rubber spatula to fold in shredded beet, carrot, and parsnip, followed by dried cranberries, followed by the walnuts. Stir just until combined.

 

Divide the batter equally between the two loaf pans and bake until top splits slightly and a toothpick inserted into the middle comes out clean, 35 to 40 minutes, rotating pans half way through baking. Remove from oven and allow to cool for 10 minutes in the pan then turn out onto a cooling rack and let sit until fully cooled. Serve with salted butter.

 

Makes 2 loaves

 

Pull-apart Honey Pecan Coffeecake
1 year ago

Pull-apart Honey Pecan Coffeecake
from Cooking.com by Jeanne Thiel Kelley

 

For the Dough:
1/2 cup (1 stick) unsalted butter
1 cup whole milk
1/3 cup lukewarm water (105 to 115 degrees F)
One 1/4-ounce package dry yeast (2 1/4 teaspoons)
1/3 cup sugar
2 large eggs
1 teaspoon salt
4 1/4 cups (or more) all-purpose flour

 

For the Coffeecake:
Nonstick vegetable oil cooking spray
1 cup toasted chopped pecans

1 1/4 cups firmly packed golden brown sugar
2 teaspoons ground cinnamon
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted
5 tablespoons honey

 

 
For the dough: Melt butter in heavy small saucepan over medium-low heat. Remove from heat; add milk. Let mixture stand until cooled to at least 110 degrees F.

 

Meanwhile, combine water and yeast in large bowl of heavy-duty stand mixer; let stand until yeast dissolves, about 5 minutes. Add milk mixture, sugar, eggs and salt. Using dough hook, mix on high speed until eggs are blended. Gradually mix in 4 1/4 cups flour. Continue kneading on medium speed until dough is smooth and pulls away from sides of bowl, adding more flour if necessary, about 5 minutes. Remove dough from bowl; form into ball. Sprinkle some flour into bottom of mixing bowl; return dough to bowl. Cover and chill overnight.

 

For the coffeecake: Spray 10-inch-diameter angel food cake pan with nonstick spray. Sprinkle pecans evenly over bottom of pan. Punch dough down. Roll out dough on lightly floured work surface to 10-inch square. Cut dough into five 2-inch-wide strips. Cut each strip into five 2-inch squares, creating 25 pieces total.

 

Combine brown sugar and cinnamon in medium bowl. Dip each dough piece into melted butter, then into brown sugar mixture, coating each piece evenly. Transfer each piece to waxed paper-lined baking sheet.

 

Combine all remaining melted butter (about 2 tablespoons) with all remaining brown sugar mixture (2 to 3 tablespoons). Stir 3 tablespoons honey into brown sugar mixture. Pour honey mixture evenly over pecans in pan. Arrange dough pieces atop pecans, spacing evenly and creating two layers. Drizzle dough with remaining 3 tablespoons honey. Let rise in warm draft-free area until almost doubled, about 1 hour 15 minutes. Meanwhile, preheat oven to 350 degrees F.

 

Bake coffeecake until golden brown, about 55 minutes. Cool on rack 10 minutes. Turn coffeecake out onto platter. Serve warm or at room temperature.

 

Serves 8

 

Baked Apple-Cinnamon French Toast
1 year ago

Baked Apple-Cinnamon French Toast
from EatingWell Magazine

 

3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apple rings (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon confectioners’ sugar

 

 
Whisk milk, egg whites, honey, vanilla and salt in a large bowl.

 

Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl.

 

Coat a 9-by-13-inch baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit. Whisk the milk mixture one more time then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.

 

Preheat oven to 350 degrees F.

 

Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.

 

Makes 12 Servings

 

Lemon-Raspberry Muffins
1 year ago

Lemon-Raspberry Muffins
from EatingWell Magazine

 

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

 

 
Preheat oven to 400 degrees F.

 

Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

 

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

 

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

 

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

 

Makes 1 dozen muffins

 

 

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

 

Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online.

 

Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

 

Easy Overnight Coffee Cake
2 years ago

Easy Overnight Coffee Cake

3/4 cup margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup light brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon


Cream margarine and sugar until light and fluffy.  Add eggs and sour cream; mix well.
 
Combine flour, baking powder, soda, salt and nutmeg; add to batter and mix well.  Pour batter into greased and floured 13x9x2 inch baking pan.
 
Combine brown sugar, pecans and cinnamon; mix well.  Sprinkle one half of this mixture over cake batter; swirl mixture through batter.
 
Top remaining 1/2 mixture evenly over cake batter.  Cover and chill overnight.
 
Uncover and bake in preheated 350 degree F oven for 35-45 minutes or until cakes tests done with toothpick.

Crunchy Homemade Granola
5 years ago

Crunchy Homemade Granola

4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, pineapple, or papaya


Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.

Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.

Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit.

 

Makes about 7 cups.

Weight Watchers Farmers Market Omelets
5 years ago

Weight Watchers Farmers Market Omelets

POINTS Value: 5
Servings: 2
Level of Difficulty: Easy
Preparation Time: 10
Cook Time: 15

Ingredients:

Filling:
1/2 cup sliced mushrooms
1/2 cup thinly sliced yellow summer squash
1/2 cup thinly sliced zucchini
1/4 cup chopped red bell pepper
2 Tbsp. water

Omelets:
4 large EGGS
1/4 cup water
2 tsp. grated Parmesan cheese
1/2 tsp. dried basil
1/4 tsp. garlic powder
2 tsp. light butter


Directions:

Place filling ingredients in a 7 to 10-inch nonstick omelet pan or skillet; set over medium heat. Cook, stirring, until water has evaporated and vegetables are crisp-tender, about 3 to 4 minutes. Remove vegetables from pan and set aside; carefully wipe skillet clean.

In a medium bowl, beat together eggs, water, cheese, basil and garlic powder. Heat butter in same skillet over medium-high heat until melted; tilt skillet to coat with butter. Pour in half of egg mixture; eggs should immediately set at edges.

Gently push cooked portions from edges toward center of skillet with spatula so that uncooked eggs can reach skillet bottom. Continue cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains, place half of filling mixture on one side of omelet. Fold omelet in half and slide onto a plate cover to keep warm or place in a warm oven. Repeat with remaining ingredients to make a second omelet. Serve immediately.

 

Yields 1 omelet per serving.

Yummy for Breakfast too! Thanks Yoko!
7 years ago

YoKo H.

French Toast Casserole

Serves about 8

10 cups cubed sturdy white bread
cooking spray
1 ( 8 oz.) block of reduced fat cream cheese, softened
8 large eggs
1 1/2 cups milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Maple syrup

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla - mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight. Next morning; Preheat oven to 375. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake for 50 minutes, or until set (should be a nice light golden brown). Remove from oven, sprinkle with powdered sugar and serve with maple syrup.


Anonymous
7 years ago
Potato Leek FrittataServes 8 as a side dish
  • 1 small leek, washed, thinly sliced
  • 1 tsp organic extra virgin olive oil
  • 1/2 cup finely chopped parsley
  • 1/4 cup grated Parmigaino-Reggiano
  • 1/3 tsp freshly ground black pepper
  • 4 whole eggs
  • 8 egg whites, lightly beaten
  • pinch of salt
  • 3/4 lb potatoes, peeled, boiled, diced
  • 1 TB unsalted organic butter

In sauce pan, cook leek over medium heat in olive oil 3–4 minutes. Remove from heat and set aside to cool. Stir in parsley, cheese, pepper, eggs and egg whites. Add salt. Gently stir in potatoes. In an 8-inch frying pan, heat butter; add leek mixture. Cook over low heat until almost set, about 10–15 minutes. Place under preheated broiler and cook until set, about 1 minute.

Nutrition Info

Per Serving (121g-wt.): 130 calories (50 from fat), 5g total fat, 2g saturated fat, 9g protein, 11g total carbohydrate (1g dietary fiber, 1g sugar), 110mg cholesterol, 150mg sodium

Carmela's Omelet
8 years ago
3 medium potatoes peeled and cut in 3/4 inch chunks
1 medium onion diced to about 1/2 inch
1 green or red (or mixed) pepper diced to 1/2 inch
1 to 2 cloves finely chopped garlic
3 to 4 Tablespoons olive oil
6 eggs, beaten
1/4 cup of milk
1/3 cup freshly grated Pecorino Romano cheese
Salt and Pepper

Sauté cut potatoes in 3 Tablespoons of oil. Add onions, peppers and garlic. Continue cooking until all are tender. Season to taste with salt and pepper. Evenly distribute vegetables in pan.

Beat eggs with milk and pour over vegetables. Sprinkle with cheese, cover and cook over low heat until eggs are set and puffed slightly. Be careful not to burn. Loosen bottom, flip out onto plate and invert back into pan to lightly cook top side. Slice and serve 4.

Beignets (French-style Doughnuts)
8 years ago

Beignets (French-style Doughnuts)


1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it’s a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).

After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn’t contain much sugar, you will want a lot!).

Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.

Cheater: Buy some Cafe du Monde mix and follow the directions...


quickies
9 years ago

ANyone have any healthy breakfast ideas for those of us who don't cook in the morning before work?

I'm a juice and tea person usually, and then ravenous by 9:30.

Apple Yogurt Trifle
9 years ago

408 new, 1177 total38 total Teresa D.

Green apple & cherry yogurt create ribbons
of color in this healthy snack.
                                 
Ingredients:
1 Granny Smith apple, cored & finely chopped
2 8-ounce containers low fat cherry yogurt
10 Tablespoons Grape-Nuts cereal
                                 
Method:
Evenly divide half of the chopped apple pieces
among four parfait dishes or tall glasses.
Divide yogurt from one 8-ounce container among dishes.
Add 2 tablespoons Grape-Nuts to each trifle,
then top with layers of remaining yogurt,
chopped apple and a sprinkle of Grape-Nuts on top.
Refrigerate at least 15-20 minutes before serving
to allow cereal to soften slightly.

Breakfast Scones
9 years ago

Breakfast Scones

1-3/4  cup  all-purpose flour
3/4  cup regular rolled oats
1/2  cup firmly packed dark brown sugar
2  tsp  baking powder
1/4  tsp  baking soda
1/2  cup cold butter, cut into small pieces
1/4  cup chopped walnuts
1/4  cup raisins  or 1/3 cup dried currants
1/2  cup chopped dates or ¼ cup chopped dried figs
2  large eggs
1/4  cup  buttermilk
1  tsp  vanilla
1  tsp  melted butter


Preheat oven to 400° F.

In a large bowl, mix flour, oats, brown sugar, baking powder, and baking soda.  With a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse cornmeal.  Add nuts, raisins, and dates.

In another bowl, beat eggs then blend with buttermilk and vanilla.  With a fork, stir liquid into flour mixture until evenly moistened.

Scrape dough onto a well-floured board.  Dust lightly with flour (dough will be very soft) and knead 4 or 5 times.  Place dough on an oiled 12 by 15-inch baking sheet and pat into a 9-inch-diameter round.  With a floured sharp knife, cut into 8 wedge-shaped pieces, leaving wedges in place.  Brush with melted butter.  Bake in a 400° F oven until tops are golden brown, about 20 minutes.  Serve scones while warm.

Anonymous
9 years ago
Shipwreck Breakfast Burritos (6 servings) • 1/2 pound bacon -- diced • 12 eggs -- slightly beaten • 4 large potatoes -- scrubbed and diced (leave peel on) • 1 and 1/2 cups of shredded cheddar cheese • 1 medium onion -- chopped • 1/2 medium bell pepper • garlic to taste • parsley to taste • salt and pepper to taste • plenty of tortillas • your favorite salsa In a large skillet, fry bacon until nearly done. Add potatoes, onion,peppers, garlic, and seasonings to the bacon. Fry until potatoes are tender to the touch of a fork, turning often. Pour beaten eggs over potatoes and bacon. Cook, turning, until the eggs are almost set. Add cheese, turn to combine, and turn off heat. Warm tortillas (45 seconds between 2 wet paper towels in the microwave works well), fill tortillas with potato mixture and top with salsa. Nothing like a whole mess of good things chucked together to make a great thing. Enjoy y'all! Mr Breakfast would like to thank Jazzbo for this recipe. Recipe number 1111. Submitted 10/23/2003. Send comments regarding this recipe to recipe@MrBreakfast.com.
Anonymous
Crustless Potato Quiche
9 years ago
Crustless Potato Quiche presented by Victorian Inn Bed & Breakfast 5 eggs beaten 3 cups frozen hash browns (26 oz.) 4 ounces Cheddar cheese 1/2 cup cottage cheese 1 green onion 1/4 teaspoon salt 1/8 teaspoon pepper 6 slices crispy bacon, crumbled Paprika Heat oven to 350°. Grease a 9-inch pie pan. In large bowl, combine all ingredients except paprika and bacon; mix well. Pour mixture into greased pan. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes, or until set. Sprinkle with bacon; bake 5 minutes. Let stand 5 minutes before serving. Makes 6 servings.
Anonymous
Crustless Bacon & Egg Quiche
9 years ago
Crustless Bacon & Egg Quiche presented by Butterfly Breeze Bed & Breakfast Oven: 350° Serves: 4-6 8 strips bacon (or 1 Tbsp Bacon Bits) 1 1/2 cups milk Dash of pepper 1/2 cup prepared biscuit mix 1 cup shredded Cheddar cheese 1/4 cup melted butter 3 eggs 1. If you use bacon, fry until crisp; crumble and set aside. 2. In blender, combine milk, biscuit mix, eggs, butter and pepper. 3. Pour into greased 9" pie pan. 4. Sprinkle bacon and cheese on top of egg mixture, gently press below surface with a fork. 5. Bake at 350° for 30 minutes or until knife inserted halfway comes out clean.
Anonymous
Breakfast Lasagna
9 years ago
Breakfast Lasagna (8 servings) • 1 bag frozen hash browns • 1 1/2 pounds Canadian Bacon -- sliced • 1 onion -- chopped • 1 green pepper -- chopped • 1 yellow pepper -- chopped • 1 cups mushrooms -- sliced (1 to 2) • 4 eggs -- (4 to 5) • 1 cup milk • 1 1/2 cups sharp cheese -- grated (1 1/2 to 2) • salt and pepper to taste Preheat oven to 350 degrees (F). Layer frozen hash browns in a 9 x 11-inch lasagna pan; season very well with salt and pepper. Layer green, yellow pepper and onions over hash browns; layer mushroom slices on top. Cook bacon until crispy; place over mushroom layer. Beat eggs and milk and salt. Pour egg mixture over bacon; spread grated cheese on top. Bake at 350 degrees for 30 - 40 minutes.
Chocolate Glazed Doughnuts
9 years ago
                      

   4      Ounces        unsweetened chocolate
     1/4  Cup           butter
   2                    eggs
   1 1/2  Cups          sugar
     1/2  Teaspoon      salt
   4      Teaspoons     baking powder
   4      Cups          flour
   1      Cup           milk
                        Cooking oil for frying doughnuts
   2      Cups          powdered sugar -- sifted
   5      Tablespoons   boiling water
     1/4  Cup           flaked coconut
     1/4  Cup           finely chopped toasted pecans
                         -- or your favorite nut
   4      Ounces        white chocolate -- melted
                         -- for drizzle (optional)

Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler
over simmering water.
Let cool. Beat eggs and sugar until well blended. Add cooled chocolate
mixture to egg mixture.
Sift together salt, baking powder and flour.
Alternately add flour mixture and milk to egg mixture to form a dough.
(You may not need to add all of the Milk. Just add enough to form a dough ball).   
Gather dough into a ball on a floured board. Roll out to 1/3 inch thick.
Cut with a floured doughnut cutter.
Fry 3-4 minutes in oil heated to 375 degrees.
Drain on paper towels.  
Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter
in top of double boiler over simmering water.
Stir in powdered sugar and enough boiling water to make a thin glaze.
Dip cooked doughnuts into glaze. Place on wire rack.
Sprinkle with coconut and/or chopped nuts if desired.
Drizzle white chocolate glaze over some for an elegant doughnut!
Buttermilk Drop Donuts
9 years ago
                         

                        Vegetable oil
   2      cups          all-purpose flour
     1/4  cup           sugar
   1      teaspoon      salt
   1      teaspoon      baking powder
   1      teaspoon      ground nutmeg
     1/2  teaspoon      baking soda
     1/4  cup           vegetable oil
     3/4  cup           buttermilk
   1                    egg
                        Sugar or cinnamon sugar

Heat oil (2 to 3 inches) in Dutch oven to 375F.
Mix flour, sugar, salt, baking powder, nutmeg and baking soda
in large bowl.
Add oil, buttermilk and egg; beat with fork until smooth.
Drop batter by teaspoonfuls (do not make too large or they wil
l not cook through) into hot oil. Fry about 3 minutes or until golden
brown on both sides; drain on paper towels. Immediately roll in sugar.

YIELD: about 3 1/2 dozen drop doughnuts
Baked Doughnuts with Cinnamon Glaze
9 years ago

   5      cups          Flour -- divided
     2/3  cup           Sugar
   2      packages      Active dry yeast
   1      teaspoon      Salt
   1      teaspoon      Lemon peel -- grated
     1/2  teaspoon      Nutmeg -- ground
   2      cups          Milk -- divided
     1/2  cup           Butter or margarine
   2                    Eggs
   2      cups          Powdered sugar -- sifted
     1/2  teaspoon      Cinnamon

1.  Combine 2 cups flour, sugar, yeast, salt, lemon peel and nutmeg
in large bowl.
2.  Combine 1-3/4 cups milk and butter in 1 quart saucepan.
Heat over low heat until mixture is 120-130*. 
(Butter does not need to completely melt).
3.  Gradually beat milk mixture into flour mixture with electric
mixer at low speed.  Increase speed to medium; beat 2 minutes
scraping down side of bowl once.
4.  Beat in eggs and 1 cup flour at low speed.
Increase speed to medium; beat 2 minutes, scraping down side of bowl once.
5.  Stir in enough additinal flour, about 2 cups with wooden
spoon to make soft dough.  Cover with greased plastic wrap;
refrigerate at least 2 hours or up to 24 hours.
6.  Punch down dough.  Turn out dough onto lightly floured surface. 
Kenad dough about 1 minute or until dough is no longer sticky,
adding remaining 1/2 cup flour to prevent sticking if necessary.
7.  Grease 2 large baking sheets.  Roll out dough to 1/2 inch
thickness with lightly floured rolling pin.
Cut dough with floured 2-3/4 inch doughnut cutter.
Reroll scraps reserving doughnut holes.
8. Place doughnuts and holdes 2 inches apart on prepared baking sheets.
Cover with towels; let rise inwarm place abou 30 minutes or until doubled in bulk.
9. To prepare glaze, combine powdered sugar and cinnamon in small bowl.
Stir in enough remaining milk, about 1/4 cup to thin glaze to
desired consistency. Cover and set aside.
10.  Preheat oven to 400*.  Place pieces of waxed paper under wire
racks to keep counter clean.
11.  Bake doughnuts and holes 8-10 minutes or until golden brown. 
Remove from pan with spatula; cool on wire racks 5 minutes.
12.  Dip warm doughnuts into glaze.  Place right side up on racks,
allowing glaze to drip down sides. 
These are best when served warm.
Breakfast !!! foods
9 years ago
| Essential
                        Apple or Cherry Doughnuts

   3      ounces        Butter
   2      ounces        Sugar
   1      teaspoon      Vanilla
    1/2  tablespoon    Cinnamon
   2                    Eggyolks
   9      ounces        Flour
     1/2  cup           Milk
   2      teaspoons     Baking Powder
   2      tablespoons   Cherry Brandy
   2                    Egg Whites
   9      ounces        Sour Cherries or
   9      ounces        Apple Slices

1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy.
2.Mix baking  powder under flour and mix, alternating with the milk
and the brandy under the butter mix.
3.Beat the egg whites until stiff and fold into dough mix.
4.Add the drained cherries or apple slices to all.
5.Heat oil in deep fryer and put tablespoons full of the dough into the
very hot oil and bake until they are golden brown.
6.Drain on papertowl and sprinkle with sugar.