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A
to Z
Recipes
June 2, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
It's been hot weather and mosquitoes here in my neck of the woods. I
feel so sorry for those who have to work outdoors as the mosquitoes are
so numerous and relentless. Just making it to and from the
car can be like running through a land mine field, so much praise
should
be extended to the brave souls who work out in it, day in and day out.
Make sure to be grateful for the mail carrier, police officer, fireman,
lawn care personnel, etc. They are braving some ferocious odds to
perform their jobs for you. Even insect repellent is proving to be less
than effective this year.
The new Monthly Theme topic is announced in today's
issue. I think it's p-e-r-f-e-c-t. I hope you will
join in by sharing recipes for this theme topic as well as regular
issues. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here in the A to Z Recipes Newsletter.
Here's Patricia in
Charlevoix, MI with her "First
Wednesday" issue for June. She has made it possible for us to
do donuts around the other newsletters...
Although National donut day is
always observed on the
first Friday in June, who really needs a special day to eat donuts?
Giving it some thought, I wondered if a donut issue would be good and
tasty, but then decided heck, how many variations can there be?
Friends, neighbors, relatives, clients and the internet soon answered
that; too many to count. So start reading and have a dunkin good time.
P.S. Is it donut or doughnut?????
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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The idea for Donut Day began on the battlefields of France during World
War I when Salvation Army workers served coffee and doughnuts to
soldiers in the trenches. Rations were poor so the doughnut idea was
conceived as a means of bringing the soldiers cheer. Doughnuts were not
the reason Salvation Army workers were in the fighting zones of France.
Those men and women were there primarily to give spiritual aid and
comfort to the American soldier and his allies. They were there to be a
link with home and family.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The
first
doughnut machine was invented in 1920, in New York City, by a man named
Adolph Levitt, a refugee from czarist Russia. Levitt's doughnut machine
was a huge hit causing doughnuts to spread like wildfire.
By 1934, at the World's Fair in Chicago, doughnuts were billed as "the
hit food of the Century of Progress". Seeing them made by machines
"automatically" somehow made them seem all the more futuristic.
Legend says that dunking a donut first became a trend when actress Mae
Murray accidentally dropped a donut in her coffee one day at Lindy's
Deli on Broadway. In the 1934 film It Happened One Night newspaperman
Clark Gable teaches young runaway heiress Claudette Corbet how to
"dunk". In 1937 a popular song proclaimed that you can live on coffee
and doughnuts if "you're in love".
During World War II, Red Cross women, known as Doughnut Dollies, passed
out hot doughnuts to the hard fighting soldiers.
Today, in the United States alone, over 10 billion doughnuts are made
every year.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Just
imagine
digging in the ground and finding fossilized bits of doughnut. This
actually happened in 1800 when archaeologists found fragments of what
appeared to be donuts in the middens of prehistoric Native American
settlements.
The doughnuts we now know and love, supposedly came to New Amsterdam
(Now Manhattan) with the Dutch, under the name of olykoeks - oily
cakes. Dutch immigrants discovered fried cakes when, supposedly, a cow
kicked over a pot full of boiling oil onto some pastry mix - thus the
birth of the golden brown delight. Wonder if that was "Mrs O'Learys
cow????
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Perfect
Picnic"
In this month's topic we
are looking for recipes that make for a Perfect Picnic. Just about
everyone agrees that food eaten outdoors tastes so much better. What do
you serve friends and family when the meal is al fresco? Please share
your favorites (or any you intend to try) by using the Perfect Picnic
links provided below. It lets me know where you wish your
recipes to be posted (plus it sends recipes to the correct email
address as sending them to my personal email address causes logistical
problems for me). This could be a great theme issue with your
participation!
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Perfect
Picnic".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Perfect
Picnic".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Perfect
Picnic" has a deadline of June
30, 2010,
and will be posted on July 4, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Perfect
Picnic".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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method above for placing your vote?
Vote for
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monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
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To
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DONUT SEEDS: A Must in Every Garden
Where to Plant: Any sunny location, preferably close to a coffee shop
When to Plant: Anytime is good, but iced donuts grow better in winter.
Care: Plant in rows 5 feet apart at least 10 feet deep. For the best
results when planting use 2 people, one to do the actual digging, the
other to clean the dirt from his teeth. If you prefer glazed donuts
sprinkle 1 tsp sugar on each donut blossom. Many people use manure on
their donuts, but whipping cream has a better flavor.
Special Notice: It is feared that individuals associated with
INTERNATIONAL DONUT INSTITUTE (IDOT) may have mixed common breakfast
cereal into our seed stock. For protection please compare your donut
seeds with the illustration below.
COMMON DONUT SEED: 0
COMMON BREAKFAST CEREAL: 0
Note the big difference!
Guarantee: If for any reason you are not 100% satisfied dig up the
seeds and return this package unopened to the AMERICAN DONUT SEED
SOCIETY, for a refund!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
OLD
FASHIONED DOUGHNUTS
Thank you, Mary
2 cups flour - self rising
1/8 teaspoon nutmeg
2 tablespoons Crisco
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup buttermilk
Sift flour,add nutmeg,sift twice more. Cream shortening, blend in sugar
thoroughly. Add beaten egg and vanilla. Alternately add the dry
ingredients and buttermilk stirring only until well mixed. Chill dough
before rolling. Using a lightly floured board, roll out and cut with a
floured cutter. Fry in a deep fryer heated to 375 degs. Fry until
golden brown. Drain on paper towels and if desired, roll in sugar,
powdered sugar or cinnamon and sugar.
DROP DOUGHNUTS
1 cup sugar
2 eggs
1 tablespoon melted butter
1 cup sweet milk
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
Cream sugar and eggs, add other ingredients. Drop from a teaspoon in
hot oil until brown.
DOUGHBOY DOUGHNUTS
1 tablespoon shortening
2 cups sugar
2 eggs, beaten
1 3/4 cup sweet milk
5 cups flour
5 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon salt
Mix shortening and sugar, add beaten eggs and milk, then the sifted dry
ingredients. Knead lightly, roll and cut with a doughnut cutter. Drop
in hot lard until golden brown. Dust with powdered sugar
SOUR CREAM DOUGHNUTS
3 cups flour
1 teaspoon soda
1 cup sugar
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg
Combine in the order given. Add enough flour to make dough stiff enough
to roll. Toss one-half of the mixture on floured board and knead
slightly. Roll out to 1/4 inch thickness, cut with doughnut cutter. Fry
in deep fat, when brown, drain on brown paper. Roll and cut remaining
dough. Roll in powdered sugar.
POTATO DOUGHNUTS
2 potatoes boiled and mashed
1 cup sugar
A piece of lard the size of an egg
1 egg
1/2 cup sweet milk
3 teaspoons baking powder
Flour to stiffen
Combine all ingredients - roll out and cut with floured cutter. Deep
fry until doughnuts rise to the top and are brown, turn to brown other
side
POTATO DOUGHNUTS REVAMPED
1 cup mashed potatoes
1 teaspoon butter
2 cups sugar
3 eggs
1 cup sweet milk
5 cups flour
4 teaspoons baking powder
Dash of nutmeg
Dash of salt
Combine potatoes, butter, sugar and eggs and mix well. Then add rest of
ingredients. Deep fry until brown
PUFF BALLS
3 eggs
1 cup sugar
1/2 pint of water
1/2 pint of milk
1 teaspoon of salt
1/2 teaspoon vanilla
2 teaspoons baking powder
4 cups flour
Mix all ingredients together, roll out and cut and drop in hot lard
HONEY DOUGHNUTS
1 egg, well beaten
1 cup sweet milk
1 cup honey
2 tablespoons shortening
1 tablespoon cream of tartar
1 tablespoon soda
Dash of salt
Flour
Cream shortening and honey together, add egg, then milk, cream of
tartar, soda and salt. Mix well. Add enough flour to make dough stiff
enough to roll out and cut. Fry in hot lard.
BUTTERMILK DONUTS
2 cups of sugar
2 tablespoons shortening
2 tablespoons butter
1 pint of buttermilk
1 teaspoon soda
Flour
Flavoring of choice
Cream sugar, shortening and butter. Add milk, soda and flavoring. Add
enough flour to make dough stiff. Fry in hot lard
FRAU MAIER'S DOUGHNUTS
Thank you, Eleanor
3 tablespoons lard
3/4 cup sugar
2 eggs
1 teaspoon salt
3 cups warm milk
1 cake yeast
8 cups flour
Sugar
Cinnamon
Dissolve yeast in warm milk. Blend lard,sugar and eggs,mix well. Add
salt and milk-yeast. Stir flour into mixture. Let rise 2 hours, roll
out, cut. Let rise again and fry in hot shortening. Roll in sugar and
cinnamon while still warm.
ORANGE DOUGHNUTS
2 tablespoons butter
1 cup sugar
2 eggs, beaten
1 teaspoon grated orange rind
Flour enough to make a soft dough
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
Cream butter and sugar. Add beaten eggs and orange peel. Start with 3
cups flour sifted with baking powder and salt. Add flour and milk
alternately. Add more flour if need, keeping dough soft. Turn on
floured board, roll out 1/2 inch thick; cut into rings. Let rise until
light. Fry in hot lard until brown. Roll in sugar.
LEMON YEAST DOUGHNUTS
1 yeast cake
2 tablespoons warm water
1/2 cup butter
1 cup milk
1 teaspoon lemon extract
1 1/2 cups sugar
1/2 teaspoon salt
3 eggs, well beaten
Flour - about 4 cups
Dissolve yeast in warm water. Cream butter and sugar. Heat milk, sugar
and salt. Cook until luke warm. Add the yeast,milk, well beaten eggs
and sugar mixture and continue beating. Work in enough flour to make a
soft dough. Cover and let rise to double in bulk. Turn onto floured
board; roll to 1/21 inch thickness and cut with floured cutter. Let
rise again. Fry in hot shortening until brown. Roll in sugar.
RAISED SPUDNUTS
1 cup butter
3/4 cup sugar
1 1/2 cup mashed potatoes
1 1/2 cup scalded milk - cooled
1 1/4 teaspoon salt
2 packaged dry yeast
1/2 cup warm water
3 eggs
8 cups flour (approximately)
Cream butter, sugar and potatoes. Add scalded milk and salt. Mix yeast
in warm water and add to butter mixture. Beat in eggs and add flour,
gradually kneading until smooth. Let rise 1 1/2 hours or until doubled
in size. Punch down and let rise again for 30 minutes or until almost
doubled. Knead to remove air bubbles. Roll out on floured board, cut
with doughnut cutter,let rise an hour and fry in hot shortening.
POTATO DOUGHNUTS
3 tablespoons shortening
3/4 cup sugar
3 eggs, well beaten
1 cup mashed potatoes
2 3/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon mace
1/8 teaspoon nutmeg
1/2 cup milk
Cream shortening and sugar. Add eggs and mashed potatoes. Sift flour,
baking powder and salt and spices together several times. Add to cream
mixture alternately with milk. Roll out 1/3 to 1/2" thickness. Cut and
fry in hot shortening. Drain on brown paper and roll in sugar
Note: allspice, cinnamon, or ginger may be substituted for the mace
HOT JAM DOUGHNUTS
2/3 cup milk
1 tablespoon unsalted butter
1 ¼ cup flour
1 ½ teaspoon instant yeast
¼ teaspoon salt
2 teaspoons sugar
1 egg
Oil for deep-frying
Granulated sugar for rolling the doughnuts
½ cup raspberry jam
Warm milk and butter together in a saucepan, then take it off the heat
when the butter is melting. Put flour, yeast, salt and sugar in a bowl.
Beat egg into warmed milk and pour into bowl of dry ingredients. Using
a dough hook or your hands, knead the dough until it is smooth and
silky - about 10 minutes by hand. Place in a greased bowl, cover with
cling film and allow to rise in a warm place until doubled in size,
between one to two hours. Punch the dough down and knead again to make
smooth. Cut in half and roll into two 25cm logs. Cut each log into 12
pieces, roll each into a rough ball and place on a baking paper-lined
tray. Cover loosely and allow to rise for a further 15 minutes. Heat
oil in the deep-fryer to 190C. Cook the doughnuts, a few at a time, for
five minutes, flipping over halfway so they brown evenly. Remove and
drain on a paper towel, then roll in sugar to coat. Place jam in a
piping bag with a small nozzle (or use a sauce bottle with a plastic
nozzle) and pipe a small amount of jam into the center of each
doughnut. Makes 24
GREEK FINGER DOUGHNUTS
¾ cup flour
Pinch each of salt
½ teaspoon sugar
1 package yeast
2/3 cup lukewarm water
Place flour, salt and sugar into a large bowl. In a medium bowl
dissolve the yeast with the lukewarm water then pour on to the dry
ingredients and whisk until smooth. Cover with cling film and leave in
a warm place to rise.
Preheat deep fryer. Once the dough has doubled in size, using your
hands, squeeze golf-ball size doughnuts straight into the deep fryer.
Cook evenly, stirring continuously, until golden brown.
Serve immediately with macerated strawberries. Don't let them go soggy.
Serves 4 (makes about 20)
Macerated Strawberries
1 quart fresh strawberries
1 cup powdered sugar
¾ cup pink sparkling wine
Combine and place in refrigerator for 2 hours before serving.
PISKOTA FANK - Hungarian Doughnuts
1 yeast cake or 1 packet active dry yeast
4 ounces. warm milk
8 ounces butter
4 whole eggs
4 egg yolks
5 tablespoons sugar
5 tablespoons sour cream
8 ounces plain flour
1 egg, beaten
For the Cream mixture:
10 ounces milk
2 tablespoons sugar
4 egg yolks
Dissolve the yeast in the warm milk and set aside. Meanwhile, place the
butter in a large mixing bowl and beat until creamy. Add the 4 whole
eggs and mix well then beat in the 4 egg yolks until well incorporated.
Add sugar and sour cream mix well then add the flour and the yeast
mixture. Beat until smooth. Set aside for about 30 minutes to rise
until doubled in size. Turn the dough onto a lightly dusted work
surface and roll out to 18mm/3/4 -inch thickness. Cut into circles with
doughnut cutter. Transfer to lightly greased baking trays and leave to
rise for 30 minutes. Preheat the oven to 350F
Brush top of the doughnuts with beaten egg and bake 30 minutes.
Meanwhile, place the milk, egg yolks and sugar over low heat in double
boiler or in a heatproof bowl placed over a pan of very hot water.
Cook, stirring constantly, until mixture is smooth. Set aside to cool.
Serve the doughnuts with the cream poured over the top
BACON WITH MAPLE GLAZE DONUTS
Glaze:
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/4 cup Grade B maple syrup
Donuts:
1/4 pound bacon
3 and 1/3 cups all-purpose flour
1 and 1/4 cup sugar
3/4 cup milk
2 large eggs
2 tablespoons shortening
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Vegetable oil - for frying
In a deep fryer, add vegetable oil so the oil is about 3 inches deep.
Heat oil to 375 degrees. Cut bacon in small pieces and fry brown but
not real crisp. Let cool and then crumble. In a large mixing bowl, take
1 and 1/2 cups of the flour and add the sugar, salt, cinnamon and
nutmeg. In a separate bowl, lightly beat the eggs. Add milk and stir.
Add wet ingredients to dry ingredients. Add shortening. Mix with an
electric beater set to low speed for about 30 seconds - making sure to
occasionally scrape batter down that sticks to the side of the bowl.
Increase beater speed to medium and beat for an additional 2 minutes -
adding a bit of remaining flour every 10 or 15 seconds until all flour
is used. Mix in bacon pieces.
Turn dough out onto a well-flour surface. Sprinkle a little flour over
the top of the dough. Roll out dough until its about a 1/2 inch thick.
Cut out individual donuts with a donut cutter. Dust the cutter with a
little flour to avoid sticking. Carefully, drop donuts into hot oil:
wear a cooking glove or oven mitt and transfer donuts to oil using a
spatula. As the donuts cook, they will rise to the surface of the oil.
When they do, flip them with the spatula. Fry them for about 1 minute
per side - until golden brown. Transfer completed donuts to stacked
paper towels to drain off excess oil.
Make a glaze of powdered sugar, vanilla and maple syrup. While donuts
are warm, heartedly drizzle with glaze.
APPLE DONUTS
3 ounces butter
2 ounces sugar
1 teaspoon vanilla
1/2 tablespoons cinnamon
2 egg yolks
9 ounces flour
2 teaspoons baking powder
1/2 cup milk
2 tablespoons Cherry Brandy
2 egg whites
9 ounces sour cherries
Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. Mix
baking powder under flour and mix, alternating with the milk and the
brandy under the butter mix. Beat the egg whites until stiff and fold
into dough mix. Add the drained cherries or apple slices to all. Heat
oil in deep fryer and put tablespoons full of the dough into the very
hot oil and bake until they are golden brown. Drain on paper towel and
sprinkle with sugar.
BANANA DOUGHNUTS
2 1/2 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1/2 cup honey
1 banana
2 tablespoons butter or margarine
1/2 cup sour cream
1/2 teaspoon vanilla
Fat for deep frying
Sift together dry ingredients. Beat eggs until light. Add honey
gradually and continue beating until well mixed. Beat in mashed banana,
butter, sour cream and vanilla. Stir in flour mixture. (Dough should be
soft.) Chill 2 hours or longer. Roll out on floured board about
1/4-inch thick. Cut with doughnut cutter. In deep fat heated to 370 F,
fry a few at a time. (Fry the holes as well as the doughnuts.) Turn
doughnuts when they rise to the surface and are brown on the underside.
Fry until brown on both sides.
Remove from fat and drain thoroughly.
Note: May form into long rolls and twist together to form crullers,
cutting off every 2 inches.
AMBER DOUGHNUTS
1/4 cup butter (see note)
1 cup cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons dried buttermilk powder
2 eggs
6 tablespoons amber ale
Powdered sugar
Preheat oven to 375 degrees. Melt butter and let cool. Sift flour,
sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder
together in a large mixing bowl. In a separate bowl, whisk together
eggs, melted butter and beer until well-blended. Grease the doughnut
pan (or a muffin pan with 6 miniature Bundt cups) with a generous
amount of butter or vegetable shortening. Pour the liquid blend into
the dry ingredients all at once, and mix just until blended (do not
over-mix, or the doughnuts will be tough). Fill each doughnut form
half-full. Bake on the middle rack for 8 to 9 minutes for miniature
doughnuts, 9 to 12 minutes for regular-size doughnuts. The doughnuts
should not be browned on top. Remove pan from oven, let cool for a
minute, remove from pan and roll in powdered sugar. Makes 6 or 24
mini's.
Note: Use real butter or stick margarine. Do not substitute reduced-fat
spreads; their higher water content often yields less-satisfactory
results.
COTTAGE CHEESE DONUTS
1 (15-ounce) carton low fat cottage cheese
4 eggs
1/3 cup Canola oil
1/2 teaspoon baking powder
2 teaspoons lemon rind
1/4 teaspoon salt
1/2 cup sugar
2 cups flour
Powdered sugar for decoration
In a bowl combine enough flour, to make pliable dough, add cottage
cheese, eggs, oil, baking powder, lemon rind, salt and sugar. Mix well.
Heat the oil until very hot. Make round balls from the dough (about
1-inch in diameter). Roll in flour and fry until lightly brown. Drain
on a paper towel. Sprinkle with powdered sugar. This recipe makes 15
doughnuts.
Note: These doughnuts are best eaten hot.
SPICED CAKE DOUGHNUTS
Thank you, Lauren
3 cups sifted unbleached, all-purpose flour (sift before measuring),
plus more, as needed, for dusting
1 cup cake flour
1 tablespoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons table salt
1 cup mini chocolate chips
3 extra-large eggs, at room temperature
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
4 generous tablespoons shortening, melted
To assemble the doughnut dough: Whisk the sifted flour with the cake
flour, baking powder, baking soda, salt, cinnamon and nutmeg. Sift this
into another bowl. (If planning to add either of the optional
embellishments, whisk them in now.) In the bowl of an electric mixer,
fitted with a paddle attachment (or using a wooden spoon). Beat the
sugar with the eggs, until light-colored and increased in volume
(mixture will be loose). Blend in the vanilla. In a separate bowl,
whisk the sour cream, shortening and milk together, until well blended.
Add the sour cream mixture to the egg mixture, alternating with the dry
ingredients and, when blended, chill the dough for 2 hours.
When getting ready to shape doughnuts, place a large wide pot on the
stove and fill it half way with fresh vegetable oil. Attach a deep-fry
thermometer to the side of the pot, making sure that the mercury tip is
suspended half way down the depth of oil (so it does not touch the
bottom of the pan). Heat the oil to between 365oF and 375oF, and
maintain this temperature while you cut your doughnuts.
Turn the chilled dough out onto a lightly floured surface and knead the
mixture gently and superficially, just to smooth out the exterior. Pat,
then roll the dough out, 1/2-inch thick and cut out doughnuts and
holes, using a floured doughnut cutter. Fry the doughnuts until golden,
turning them once, about 1 to 1 1/2 minutes on each side, keeping an
eye on your thermometer and regulating the heat so the oil doesn't
either get too hot or cool down too much. Remove the doughnuts with a
slotted implement, and let them drain on paper towels. .Drain them well
on doubled paper towels. Line several wire cooling racks with doubled
paper towels. Yield: 16 to 20 three-inch doughnuts
AMISH DOUGHNUTS
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
6-1/2 cups flour
1 teaspoon nutmeg
3 egg yolks
1/2 cup mashed potatoes
2 cups scalded milk
2 cakes yeast
Blend shortening into sifted dry ingredients. Combine egg yolks with
potatoes. Add to dry ingredients. Add yeast to cooled milk. Gradually
blend into other mixture. Let rise for 40 minutes. Cut and let rise
again. Roll dough 3/8-inch thick. Fry in hot fat. Glaze.
GLAZE: Add 3 tablespoons water to 1 cup powdered sugar. Dip donuts into
mixture.
BRIGHAM YOUNG'S DOUGHNUTS
This original recipe for buttermilk doughnuts was contributed by Sister
Naomi Young Schettler, a granddaughter of Brigham Young. A favorite
with Brigham Young, the doughnuts became so popular that they
eventually were sold at the Zion's Cooperative Mercantile Institution
department store in Salt Lake City.
1 quart buttermilk
2 1/2 cups sugar
4 eggs
6 tablespoons butter
3 teaspoons nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder (Baking powder should be omitted for a more
authentic version)
1 teaspoon salt Flour Lard
Combine ingredients, kneading in enough flour to make a soft dough, not
too sticky. Roll out and cut into doughnuts. Fry in deep, hot lard.
(This version makes about 60 doughnuts and is probably very close to
the original recipe if the baking powder is omitted.
Source: Ensign Magazine, Feb. 1976
MENNONITE APPLE FRITTERS
1 1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 egg
4 apples pared and diced (2 cups or more)
Hot Oil
Blend dry ingredients. Beat egg and add milk...pour into flour mixture
and stir until smooth. Add apples to batter and blend. Drop batter from
spoon into hot oil. Cook until golden on one side...turn and cook until
done.
SHAKER DOUGHNUTS
1 cup sugar
1 cup milk
2 eggs, beaten
1 teaspoon melted butter
3 1/2 cup flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Stir milk, sugar, butter and eggs together. Sift flour, baking powder,
baking soda and salt together. Gradually add dry ingredients to milk
mixture. Beating to a stiff dough. Roll out on lightly floured board
having dough be 1/2 in thick. Cut with doughnut cutter or small and
large glasses. Fry in hot oil 375° until golden brown turning once.
Drain on brown paper. Warm doughnuts can be shaken in bag of cinnamon
and sugar if desired.
BEIGNETS - A French Doughnut
Thank you, Cathy T
Beignet is Cajun trench for "French Donut". Cafe Du Monde in New
Orleans popularized this tasty, classic Cajun treat.
1/2 cup shortening
1/2 cup sugar
1 tsp salt
1 cup boiling water
1 cup evaporated milk
2 packages yeast
¼ cup warm water
2 eggs, well beaten
6 1/2 cup plain flour
Cream together shortening, sugar, and salt. Add one cup boiling water
and one cup milk. Set aside.
Mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the
mixture and mix well. Add 3 1/2 cups flour and beat with spoon. Add
another 3 cups of flour and mix. Put the dough in a greased covered
container in the refrigerator.
When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch
squares with a knife. Use knife to cut 1/2 inch slit in the middle of
each square. Fry in deep fat about 360 degrees until golden brown on
both sides. Powdered sugar may be sprinkled on top. Drain on paper
towels. Dough may be kept in refrigerator for a few days.
CHANUKAH DOUGHNUTS
Thank you, Zee
1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
1/2 cup orange juice
1/4 pound margarine or butter
5 tablespoons sugar dash salt
2 eggs lightly beaten
3 cups all-purpose flour
In a heavy pot, heat oil to 350 to 375° F. Dissolve 1 Tablespoon sugar
in water and add yeast. To proof mixture, put in a warm, moist place.
You can create an ideal place for the yeast to proof by placing a bowl
of hot water in your oven or microwave, then placing the yeast mixture
inside and shutting the door. You do not need to turn on the
oven/microwave.
While yeast proofs, heat the orange juice together with the margarine
or butter, 5 tablespoons sugar, and salt in a small pan. When cooled to
lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture.
Stir to mix. Add flour and make into a pliable dough. Knead on floured
board. Place in greased bowl and allow dough to rise in a warm, moist
place for about a half hour. Punch down.
Lightly roll out dough, enough that it can be cut easily but without
rolling it out into a thin sheet as you would for cookies. Cut dough in
strips or into circles. Place on greased, floured cookie sheet at least
one inch apart. Return to warm, moist place to rise. Allow to rise for
20 minutes. or longer.
Fry in preheated oil until nicely browned on both sides. Drain on paper
towels. Sprinkle with confectioners sugar or cinnamon and sugar
mixture. These may also be served with honey or jam and may be reheated
to restore freshness. Makes 18 - 24, depending on size.
ISRAELI JELLY DONUTS
2 cups sifted flour
2 eggs
1/2 teaspoon salt
1/4 cup sugar
1 1/4 oz dry yeast- 1 package
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
2 cups lukewarm water
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered sugar
Place 2 cups flour in bowl with the salt, sugar, yeast, and vanilla.
Mix well and add the oil, water, and cognac. Mix until smooth. Add the
eggs and mix again. Add the remaining flour as needed until a smooth,
elastic texture is obtained. Allow to rise until doubled in volume.
Knead, then roll out the dough with a rolling pin to a thickness of
about 1/2 inch, cut into rounds with the rim of a cup, and allow to
rise for 1 hour. Fry in deep oil until golden brown. Drain on paper
towels and inject with jam using a piping bag, then roll in powdered
sugar. Makes 6 to 12 donuts, depending on size.
BOSTON CREME FILLED DONUTS
1 cup milk
1/3 cup sugar
3 egg yolks
1 pinch of salt
2 1/2 tablespoons all - purpose flour
1 teaspoon vanilla extract
Chocolate glaze:
2 ounces semisweet chocolate
1 tablespoon unsalted butter
1 teaspoon vanilla
2 cups sifted confectioners' sugar
Combine the milk and half the sugar in a non-reactive saucepan. Whisk
once and place over medium heat to come to a boil. Meanwhile, whisk the
yolks and salt in a bowl and whisk in the remaining sugar. Sift the
flour over the yolks and mix in. When the milk boils, whisk a third of
the boiled milk into the egg mixture, whisking constantly. Continue
whisking until the cream thickens and comes to a boil.
Remove from the heat and whisk in the vanilla. Before chilling the
pastry cream, recheck the recipe in which it is used for other
ingredients to be added before the pastry cream is chilled. Pour the
cream into a heat-proof glass or stainless-steel bowl or pan. Press
plastic wrap directly against the surface of the cream. Chill
immediately. Use the pastry cream by the end of the following day.
Chocolate Glaze: In the top of a double boiler set over simmering water
melt semi-sweet chocolate with unsalted butter. Stir in milk and
vanilla and combine the mixture well. Add gradually sifted sugar,
beating and beat the glaze until it is smooth.
HEIZENBLOZEN - Snowballs
2 eggs Pinch salt
1-1/8 cups flour
1/2 cup powdered sugar
1 tablespoon cinnamon Vegetable oil for deep frying
Mix eggs, salt, and flour and knead until soft and elastic. On a
floured surface, roll the dough out into a thin sheet. Cut into 2-inch
squares with a pastry cutter. Make a slit through the center of each
square and pull one corner through the slit. Drop into deep hot oil and
fry until a delicate brown, turning if necessary. They fry quickly and
will puff up into various shapes while frying. After removing them from
the pan, place the pastries on paper towels to drain off excess oil
and, while they are still hot, dust with powdered sugar and cinnamon.
The dough can also be shaped into a rosette, or a pinwheel.
PINEAPPLE DOUGHNUTS
1 (8 1/2 ounce) can crushed pineapple
1 egg, slightly beaten
2 cups biscuit mix
3 tablespoons Granulated sugar
1/4 teaspoon nutmeg
Shortening
Pineapple Glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons pineapple syrup
Reserve 1 1/2 tablespoons pineapple syrup for glaze. To pineapple, add
egg, biscuit mix, sugar and nutmeg; stir into stiff dough. Heat
shortening to 375 degrees F. Drop dough by teaspoonful into hot fat;
fry to golden brown, about 3 minutes, turning once. Remove with slotted
spoon; drain on paper towels.
Dip some of doughnuts into pineapple glaze, others in confectioners'
sugar or cinnamon sugar. Serve warm. Makes 2 1/2 to 3 dozen.
For glaze, combine confectioners' sugar and pineapple syrup; mix until
smooth. Enough for 12 to 15 donuts.
BAKED CINNAMON APPLESAUCE DOUGHNUTS
2 packages dry yeast
1/4 cup warm water (105-115 degrees F)
1/2 cup granulated sugar
1 1/4 cups unsweetened applesauce
3 tablespoons melted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 eggs
5 3/4 cups all-purpose flour, divided
Topping:
1/2 cup butter, melted
3/4 cup sugar
2 teaspoons cinnamon
In a large bowl dissolve yeast in warm water, let stand 5 minutes. Add
sugar, applesauce, melted butter, cinnamon, nutmeg, salt, eggs and 3
cups of the flour. Beat at low speed of an electric mixer until
moistened, then beat at medium speed for an additional 2 minutes. Stir
in 2 cups or more of flour, 1/2 cup at a time, to form a soft dough.
Turn out onto a well-floured surface. Knead until smooth and elastic
(about 5 minutes); add enough remaining flour, 1 tablespoon at a time,
to prevent dough from sticking to hands.
Place dough in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place, free from drafts, 1 hour or until
doubled in bulk. Punch dough down, and turn out onto a lightly floured
surface. Roll dough to 1/2-inch thickness; cut with a lightly floured 2
1/2-inch doughnut cutter. Combine doughnut holes and any remaining
scraps of dough; roll to 1/2-inch thickness and cut as before. Place
doughnuts on greased baking sheets; brush tops of doughnuts with the
1/2 cup melted butter. Let rise, uncovered, in a warm, draft-free place
for 40 minutes.
Combine 1/2 cup sugar and 1 teaspoon cinnamon in a large zip-top
heavy-duty plastic bag, and set aside. Bake doughnuts at 425 degrees F
for 8 minutes or until golden. Immediately brush remaining melted
butter over baked doughnuts; add doughnuts to plastic bag. Seal the bag
and shake to coat.
Makes 3 dozen
APPLE CIDER DOUGHNUTS
1 cup apple cider
1 cup granulated sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Vegetable oil or shortening (for frying)
Glaze:
2 cup confectioners' sugar
1/4 cup apple cider
Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to
10 minutes; cool. Beat sugar with shortening until smooth. Add eggs and
mix well, then add buttermilk and reduced cider. Stir together flour,
baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.
Add to liquid ingredients; mix just enough to combine.
Transfer dough to lightly floured board and pat to 1/2-inch thickness.
Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and
re-roll and cut scraps. Add enough oil or shortening to fill a deep pan
3 inches; heat to 375 degrees F. Fry several doughnuts at a time,
turning once or twice, until browned and cooked through, about 4
minutes. Remove to paper towels with slotted spoon.
For glaze, mix confectioners' sugar and cider. Dip doughnuts while
warm; serve warm. Serves 20
Source: Chicago Tribune, January 15, 1997
ENGLISH CAKE
Thank you, Philip
The traditional doughnut recipe. These are probably the best known
English cake but are quite unusual inasmuch as they are yeast based but
are cooked by deep-frying.
1/2 ounce fresh yeast
1/2 teaspoon sugar
4 tablespoons butter
4 cups plain flour
1/2 teaspoon salt
2 free-range organic eggs
1/2 pint organic milk
1/2 ounce fresh yeast
Organic red jelly
Oil for deep-frying
Cream the yeast with the sugar. Rub the butter into the flour and add
the salt. Stand the mixture in a warm place for 10 minutes. Make a well
in the center of the mixture. Beat the eggs and pour them and the milk
into the flour mixture. Add the yeast and mix to a dough. Leave to rise
in a warm place for one hour. Put dough onto a floured board and roll
out to 1/2 inch thickness. Cut dough into rounds. Put a teaspoonful of
jelly into the center of half of these rounds. Moisten the edges of the
rounds and put a plain round on top. Press the two edges together. Put
into patty tins in a warm place for about 30 minutes. Fry in deep oil,
drain and roll in sugar.
BELGIUM OLLIEBOLLEN (Doughnuts)
Thank you, Deborah
"My husband's family resides in Holland. This traditional recipe is
prepared on New Year's Eve."
4 eggs
1 teaspoon salt
1 1/2 cups white sugar
6 cups flour
6 teaspoons baking powder
1 teaspoon nutmeg
4 cups milk
1 1/2 cups currants
1 1/2 cups raisins
Vegetable oil
Icing sugar
Combine eggs, salt and sugar. Beat well. Sift flour, baking powder and
nutmeg together. Add to first mixture, alternately with milk. Add
raisins and currants. Mix well . Place oil in large saucepan or deep
fryer. Bring to approximately 375 degrees F. Drop spoonfuls of batter
in hot oil. Deep fry until golden brown. Drain well and dip in icing
sugar.
"This might be traditional for New Year's Eve, but it's too good to eat
only once a year! If using a saucepan, make sure it's quite deep, and
use lots of oil."
Source: Cookbook Heaven
GREEK DONUTS
Thank you, Andrea
Loukoumades have always been a popular sweet treat in Greece. In the
streets off Omonia Square and Syntagma Square in Athens there used to
be several wonderful sweet shops serving little plates of delectable
Loukoumades dripping in honey syrup, a welcome respite for the tired
shoppers and passers by.
1 cup plain flour
1/4 teaspoon salt
3 teaspoons dried yeast
1 cup warm water
Vegetable oil
Syrup:
1 teacup sugar
1/2 teacup honey
1/2 teacup water
1 -2 teaspoons cinnamon
Sift the flour into a large mixing bowl, add the salt and mix the dried
yeast into the flour. Using lukewarm water (if its too hot it will kill
the yeast), slowly add to the flour, mixing in with an electric mixer
until all the water has been added and the mixture is smooth and
slightly frothy. Don't take too long doing this. Cover with a clean tea
towel and leave it in a warm place for about one hour or until it has
doubled in size and it looks frothy. When the doughnut batter is about
ready, first make the syrup by adding all the ingredients into a small
saucepan, bring to the boil and simmer for about 5 minutes or until
lightly thickened. Keep warm to serve hot with the donuts.
To deep fry the donuts you can use a deep-fryer or a deep saucepan.
Fill with oil and heat to very hot but not smoking. Take a teaspoon,
dipping it in water first to prevent the mixture sticking, take a
teaspoon of mixture and drop it in the hot oil. Cook about 6 - 8 donut
puffs at a time, depending on the size of your fryer. The loukoumades
will puff up and rise to the top of the oil very quickly. Turn them
over and as they turn golden color, take them out with a slotted spoon
and place on some absorbent paper to remove any excess oil. Repeat with
the rest of the dough or as many as is needed.
Serve about 4 or 5 of the hot loukoumades on a small plate, drizzle the
honey syrup over them and then sprinkle a light dusting of cinnamon
over the top.
SPANISH DOUGHNUTS
1/4 cup butter or margarine, Cut into small pieces
1/8 teaspoon salt
1-1/4 cups all purpose flour, sifted
3 eggs
1/4 teaspoon vanilla extract
Salad oil for deep frying
1/2 teaspoon cinnamon
1/2 cup sugar
In a medium saucepan, combine butter with 1/2 cup water. Stir over low
heat until butter is melted. Bring just to boiling; add salt, and
remove from heat. Add flour all a once; beat very hard with a wooden
spoon. over low heat, beat until very smooth-about 2 minutes. Remove
from heat; let cool slightly. Beat in eggs, one at a time, beating well
after each addition. Add vanilla. Continue beating until mixture has a
satinlike sheen. Meanwhile, in a deep skillet or deep fryer, slowly
heat salad oil (at least 1-1/2 inch) to 380* on deep fry thermometer.
Press the doughnut mixture through a large pastry bag with a large,
fluted tip, 1/2 inch wide. With wet scissors, cut batter into 2 inch
lengths as it drops into hot oil. Deep fry, a few at a time, 2 minutes
on each side, or until golden-brown. Lift out with slotted spoon; drain
well on paper towels.
Meanwhile combine cinnamon and sugar in a medium bowl. Toss drained
doughnuts in sugar mixture to coat well. Serve warm
IRISH JAM DOUGHNUTS
2/3 ounce Butterscotch Schnapps
1/3 ounce Baileys Irish Cream
1 dash Grenadine
Pour the butterscotch schnapps into a shot glass, and float the
Bailey’s Irish Cream on top of the schnapps. Pour the grenadine through
the Bailey’s Irish Cream so that it sinks into the butterscotch
schnapps, hence resembling a jam doughnut. Serve. Serve Jam Doughnut in
a Shot Glass
AL ROKERS GRILLED GLAZED DOUGHNUTS
8 glazed doughnuts
1 pint vanilla ice cream, softened enough to scoop
Prepare gas or charcoal grill for high-heat direct grilling. Slice
doughnuts in half horizontally and grill them, cut-side down for 30
seconds to 1 minute, until toasted. Place half of a doughnut
grilled-side up on a dessert plate, top with a small scoop (about 1/4
cup) ice cream, and put the other half doughnut grilled-side down on
top. Serve at once.
Source: Al Roker's Hassle-Free Holiday Cookbook
BAKED DOUGHNUTS
5 cups flour
1¾ cup milk
1½ ounces live yeast (packet or cube)
¼ cup butter melted
½ cup sugar
1 egg
1 level teaspoon salt
Mix all ingredients in a mixer for 8 minutes until the dough is smooth
and soft. Cover and let it rise for half an hour or until it doubles in
size. Knead the dough a little bit and flatten into a 1 inch thick flat
circle. Cut out 10 circles, with a diameter of approximately 5 inches
across. In the center of the circle make a 1.5 inch hole. If desired,
you can use that extra dough to make additional doughnuts. Place the
doughnuts on prepared baking sheet. Let the doughnuts rise, uncovered,
for another 20 minutes. They’ll become rounder and higher. Preheat the
oven to 350ºF/180ºC. Bake the doughnuts for approximately 20 minutes or
until they turn golden in color. Let cool and decorate as desired serve
with topping/frosting of your choice. Makes 10 doughnuts.
Source: Translated and adapted from Al HaShulchan magazine, December
2008
CHOCOLATE DOUGHNUTS
1 cup whole milk
1 package active dry yeast
2 tablespoons sugar
1 teaspoon salt
2 cups plain flour, plus extra for dusting
2 tablespoons vegetable oil
2 large eggs, beaten Oil for frying
Chocolate glaze:
10 ounces whipping cream
2 ounces unsalted butter
10 ounces plain chocolate, grated
Chocolate sprinkles
Dissolve yeast in 2 tbsp warm milk in a small bowl, then let stand for
5 minutes. Bring rest of milk to a simmer in a heavy saucepan. Remove
pan from heat and stir in sugar and salt. Put a cup of flour in the
bowl of a mixer with a dough hook. Pour in the milk mixture, 2 tbsp
oil, yeast mixture and eggs. Mix until you have a soft dough. Add the
remaining flour, then mix for 3–4 minutes or 6–8 minutes by hand.
Transfer to a clean bowl, then cover and let the dough rise in a warm
place until doubled in size – about 1½ hours. Turn out onto a floured
surface and roll to 1cm thickness. Stamp out rounds with a cutter and
cut out holes from the centers. Transfer to a floured tea towel, cover
with another tea towel and let rise in a warm place for 30 minutes.
Heat the remaining oil in a large saucepan or fryer. Fry the doughnuts
one by one for about 2 minutes each, until golden. Drain. Warm the
cream in a pan. Place the butter and chocolate in a bowl and pour over
the cream; stir until smooth. Generously drizzle chocolate glaze over
the doughnuts and top with the chocolate sprinkles.
CARNIVAL DOUGHNUTS
4 ½ cups flour
4 teaspoons fresh yeast
½ cup powdered sugar
½ cup butter
2 egg yolks
2 tablespoon rum
1 pinch of salt
1 ¼ cup milk
4 cups oil for frying
Heat milk until lukewarm and pour it over the yeast, 3 tablespoons
flour and 1 tablespoon powder sugar. Let it stand until yeast swims on
top. Whisk egg yolks with the rest of the sugar and add it to the yeast
mixture. Add remainder of flour to the mixture. You should have a soft
dough. Now take a wooden spoon and beat the dough for 20 minutes, or
let your kitchen machine do the job. Leave dough on a warm place until
it doubles its size. Flour a working surface and spread dough with your
hands so that it is about 1 finger thick and cut circles with a help of
a glass. Cover and let it stand for 30 minutes. Heat oil and fry
doughnuts from both sides until light brown. Serve with powder sugar
and apricot jam.
SUGARED DOUGHNUTS
1 1/2 tablespoons active dry yeast
1 cup warm water
2 cups plain flour
1 cup unsalted butter, at room temperature
6 ounces granulated sugar
3 large eggs
2 1/2 teaspoons vanilla essence
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 teaspoon salt
Oil for deep frying
1 cup powdered sugar
Combine the yeast and the water in a bowl. Leave for 5 minutes until
the yeast has dissolved. Add 125g of flour. Stir until smooth and cover
with cling film. Leave in a warm place for 45 minutes, or until bubbly.
Beat the butter and gradually add the sugar. Add the eggs one at a
time, beating for a minute before adding the next one. Then add the
vanilla, zest and salt. Turn the mixer on to the lowest setting and
fold in the yeast mixture and remaining flour. Mix until the dough is
pulling away from the sides. It will be very soft. Butter a large bowl
and turn the dough into the bowl. Coat the top of the dough with
butter. Cover with cling film and leave until it doubles in volume (1-1
1/2 hours). Punch it down, wrap in cling film, then in a plastic bag.
Refrigerate for 4 hours.
On a floured surface, pat out half the dough until 1 cm thick. Cut the
doughnuts with two floured cutters (a small one to make a hole). Repeat
with the rest of the dough. Leave to rise in a warm place until puffy.
Heat the oil. Fry two or three doughnuts at a time until golden. Drain
on kitchen paper. Placed sieved icing sugar in a plastic bag. When the
doughnuts are still warm, put them in the sugar bag and shake until
covered thoroughly. Serve warm
KOEKSISTERS - South African doughnuts
1 pound potatoes, peeled and cubed
½ cup whole milk
1 tablespoon butter
1 medium egg, beaten
2 tablespoons oil
Vegetable oil, for deep frying
1 package yeast
2 tablespoons granulated sugar
1 heaping cup flour
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
A pinch ground cloves
A pinch ground cardamom
12 ounces dried coconut
Syrup:
4 ounces granulated sugar
2 Cardamom pods
1 Cinnamon stick
Simmer the potatoes in water for 10 minutes until tender. Drain well
and mash with the milk, butter, egg and oil until smooth. Allow to cool
slightly. Place the yeast, sugar, flour, salt and all the spices in a
large mixing bowl. Mix in the potato mixture, turn out onto a surface
and knead to a smooth dough. Return the dough to the bowl, cover with
cling film and leave to rise in a warm place for about 1–1 1/2 hours
until doubled in volume. Knock back and roll out on a well-floured
surface. Cut the dough into 25 rectangles and allow to stand for 15
minutes.
Meanwhile, make the syrup by putting all the ingredients in a saucepan
with 1 cup water; simmer until the sugar dissolves. Then boil for 10
minutes until the liquid coats the back of the spoon. Fill a saucepan a
third full with the oil and heat to 350 degs. or until a small cube of
bread turns golden in 5 seconds. Fry the doughnuts in batches of 6 for
5–6 minutes until golden brown. Remove with a slotted spoon and drain
on kitchen towel. Dip each Koeksister in the syrup and sprinkle with
the coconut. Serve warm.
Note: These spicy potato doughnuts are a delicacy eaten on Sunday
mornings – young children walk around the neighborhood with baskets
selling these sugary treats. This recipe is similar to one for Dutch
Koeksisters, which are drenched in syrup and are sweeter than the Cape
Malay versions.
APPLESAUCE DONUTS
Thank you, Adelaide
2 cups thick unsweetened applesauce
1/2 cup undiluted frozen orange juice
2 eggs, beaten
1 teaspoon lemon extract
1 1/2 cups sugar
1 cup powdered milk
5 cups flour, sifted
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
Oil for frying
Combine applesauce, orange juice, eggs and lemon extract. Sift together
dry ingredients, combine with applesauce mixture. Mix well. Roll 1/2
inch thick on floured board. Cut as desired. Fry at 360 degs. in deep
oil for 1 minute on each side or until brown. Drain. Glaze or frost as
desired.
Note: Store in stone crock in cool dry place. Will keep for several
days.
COUNTRY RAISED DONUTS
Thank you, Margaret
1 tablespoon yeast
1 tablespoon sugar
3/4 cup sugar
1 teaspoon salt
1/4 cup butter
1 cup scalded milk
4 1/2 to 5 cups flour
2 eggs, beaten
1 tablespoon flavoring - vanilla, orange or spice
Oil for frying
2 cups confectioners sugar
Dissolve yeast and sugar in 1/4 cup warm water. Combine sugar, salt and
butter in large mixer bowl. Stir in milk until sugar dissolves. Cool to
lukewarm. Stir in about 2 cups flour, beat until smooth. Stir in yeast,
eggs and flavoring. Stir in enough additional flour to make a soft
dough. Knead for 5-9 minutes or until smooth and satiny. Shape into
ball in bowl. Grease lightly, cover and let rise in warm place for 1
hour and 30 minutes or until doubled in bulk. Punch down. Turn dough
onto lightly floured pastry board. Roll 1/2 inch thick. Cut with
floured doughnut cutter. Place doughnuts on lightly floured board. Let
rise in warm place until doubled in bulk. Heat oil, at least 2 inches
deep in saucepan and fry doughnuts 45 seconds on each side. Drain on
paper towels.
Combine confectioners sugar and 4 tablespoons cold water, mix well. Dip
hot doughnuts into mixture. Place on rack to drip and cool.
BUTTERMILK DOUGHNUTS
Thank you, Jean
8 eggs, beaten
1 1/4 cup sugar
2 tablespoons cooking oil
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/8 teaspoon soda
1/2 cup milk
3/4 cup buttermilk
1 cup confectioners sugar
Cooking oil
Combine eggs, sugar and 2 tablespoons oil. Mix next 5 dry ingredients
together. Combine the 2 mixtures in mixer bowl. Add milk and buttermilk
mixing thoroughly with electric mixer. Preheat doughnut machine for 10
minutes. Add batter. Add 1/2 teaspoon oil to each circular cavity at
top of unit within first 5 minutes of baking time. Bake for 5 minutes
or until oil no longer bubbles.
Add 1/2 cup boiling water to confectioners sugar, mix well. Dip warm
doughnuts into warm glaze.
Question: Can't help but wonder if anyone has a doughnut machine.
GRANDMOTHER TOWNSENDS DOUGHNUTS
Thank you, Janet
1 egg
1 cup sugar
1/2 teaspoon soda
1 1/2 cup buttermilk
1 heaping tablespoon lard or melted shortening
Pinch of salt
3 cups flour
Oil for frying
Beat egg and sugar. Mix soda in 1/2 cup butter milk; add to egg and
sugar mixture. Combine remaining ingredients, adding flour last. Roll
out and cut into rounds. Fry in hot oil, turn to brown.
KIGLEYS
6 cups flour
3/4 cup sugar
2 teaspoons salt
2 eggs, slightly beaten
2 packages yeast
1 cup lukewarm milk
Shortening, softening Oil for frying
Confectioners sugar
Mix flour, sugar and salt in large bowl. Make a well in center. Add
eggs. Dissolve yeast in 1/2 cup warm water. Add 1/2 cup shortening and
yeast mixture, stirring after each addition. Mix with some of the
flour. Add milk and mix well. Knead with hands, adding more flour if
needed. Spread enough shortening over dough to coat surface. Cover
dough with cloth. Let rise in warm place to double in size. Punch down.
Let stand 80 minutes longer. Place some dough on floured board; roll
out to 1/2 inch thickness. Cut in desired shapes. Let rest for 10 to 15
minutes. Fry in 375 deg. deep fat, turning to brown on both sides.
Remove from fat and drain. Shake several at a time in bag of
confectioners sugar. May also use a mixture of sugar and cinnamon or
icing.
FROSTED PUMPKIN DOUGHNUTS
8 eggs
1 cup sugar
2 tablespoons butter, softened
1 cup canned pumpkin
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 large can evaporated milk
Oil for frying
3 cups confectioners sugar
1 teaspoon grated orange rind
2 tablespoons orange juice
Beat eggs, sugar and butter in large bowl of electric mixer. Beat in
pumpkin. Sift together flour, baking powder, soda, salt, cinnamon and
nutmeg. Add lemon juice to evaporated milk. Add dry ingredients to
egg-sugar mixture, alternately with 2 cups evaporated milk, beginning
and ending with dry ingredients. Blend well after each addition. Cover,
chill 2 hours. Turn dough out on well floured pastry cloth. Knead 5 or
6 times. Roll dough to 1/4 inch thickness. Cut with floured doughnut
cuter. Fry in 375 deg. oil until golden brown - about 3-4 minutes,
turning once. Drain on absorbent paper.
Beat, until smooth, sugar, grated orange rind, orange juice and 1
tablespoon evaporated milk. Frost doughnuts while warm.
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Note:
I asked a dietitian friend about “heart healthy donuts” -she grinned
and answered - “Is there really such a thing??? As such, I've come up
with a few fat free/low fat recipes.
FAT FREE MINI DONUTS
Thank you, Susan
I sprayed the pan with pure canola oil, but perhaps a commercial
non-stick spray would work better. If I make them again, though, I'll
skip the donut pan and cook them as cupcakes.
1/2 cup whole wheat pastry flour
1/4 cup unbleached flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup low-fat soy milk
1/2 teaspoon vanilla extract
3 tablespoons soy yogurt (plain or flavor of your choice)
1 tablespoon lemon juice
1 tablespoon water
Glaze:
1/2 cup confectioner's sugar
1 tablespoon hot water
food coloring, optional
Preheat oven to 325. Spray a mini-donut or muffin pan with canola oil
or non-stick spray. Mix the dry ingredients together in a medium-sized
bowl. Combine the wet ingredients in a measuring cup. Pour the wet into
the dry and mix well. Transfer the batter to a pastry bag (or ziplock
storage bag) and cut off the tip (or corner). Carefully pipe the batter
into each donut mold until it's no more than 2/3 full. (Err on the side
of less rather than more, or your donuts will come out shaped funny and
lacking a hole on one side!) Bake for 8-12 minutes, until tops are
done.
Remove from oven and allow to cool on a wire rack for a few minutes
before attempting to remove the donuts from the pan. If necessary,
carefully run a toothpick around the edges and centers of the molds to
unstick the donuts. Wash the pan and repeat with the remaining batter.
Once the donuts are cool, prepare the glaze by mixing the
confectioner's sugar well with hot water and adding a drop or two of
food coloring if desired. (If the glaze seems too thin, add more sugar;
if too thick, add more water.) Dip or drizzle the top side of the donut
with the glaze. (The bottoms are very spongy and shouldn't be dipped.)
Be careful to dip the donut very briefly or it will absorb too much of
the glaze. Allow to dry before serving.
Makes 24 mini donuts. Per two donuts: 73 Calories; Total Fat; (1%
calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol;
122mg Sodium; 1g Fiber. Weight Watchers: 1 point.
LOW FAT BAKED DONUTS
1 1/3 cups unsweetened evaporated milk
1 envelope dry active yeast
2 tablespoons unsalted butter or margarine
2/3 cup granulated sugar or Splenda
2 eggs
5 cups white flour
1/8 tsp ground nutmeg
1 teaspoon fine sea salt
In a small saucepan over medium-low heat, warm milk to 95 degrees,
stirring constantly to avoid scalding. Set aside 1 cup of milk, and
pour the other 1/3 cup into a large bowl and add the yeast. Stir in
briefly, then let sit for five minutes. Meanwhile, mix the sugar and
butter into the other cup of milk. Add to yeast mixture, then use a
fork to stir in eggs, nutmeg, salt, and flour, just until the flour is
fully mixed into the batter.
Using clean hands or an electric mixer with a dough hook, knead the
dough in the bowl until it begins to pull away from the sides and
becomes smooth and glossy. If the dough is too sticky, add a little
flour. If it seems too dry, you can add a bit more milk. Lightly flour
a working surface or counter and knead briefly, then shape into a ball,
transfer to a bowl sprayed with nonstick cooking spray and put in a
warm place to rise until doubled (about an hour).
Punch down and use a lightly floured rolling pin to roll the dough out
into a 1/2-inch thick sheet. You can either use a donut cutter to cut
out donuts, or a cookie cutter or the top of a plastic bowl. Line a
baking sheet with parchment paper and cut out the centers with a
smaller cutter or melon baller. Cover with a cloth and allow to rise an
additional 45 minutes. Preheat your oven to 375 degrees for 8 to 10
minutes or until the bottoms begin to turn golden.
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CAKE
DONUTS
1 tablespoon granulated sugar
4 teaspoons sugar replacement
1/3 cup buttermilk
1 egg (well beaten)
1 cup flour
1/8 teaspoon baking soda
1 teaspoon baking powder
Nutmeg - to taste
Cinnamon - to taste
1 teaspoon vanilla extract
Salt to taste
Oil for deep-fat frying
Combine sugars, buttermilk, and egg; beat well. Add remaining
ingredients, except oil. Beat just until blended. Heat oil to 375F.
Drop dough from doughnut dropper into hot fat. Fry until golden brown,
turning often. Drain.
1 serving 1 donut Exchange: 1 bread, 1 fat Calories
CHOCOLATE RAISED DOUGHNUTS
1/2 cup skim milk
1 package dry yeast
1/4 cup warm water
2/3 cup granulated sugar replacement
1/4 cup solid shortening
2 tablespoons granulated fructose
1 egg
1/2 teaspoon salt
1/3 cup unsweetened baking cocoa
2 1/2 cup all purpose flour
Pour skim milk in small saucepan. Bring to a boil, remove from heat,
and allow to cool. Dissolve the yeast in the warm water. Combine skim
milk, yeast mixture, sweetener of your choice, shortening, fructose,
egg and salt in a large mixing bowl. Combine the cocoa with 1 1/4 cup
of flour in another bowl. Stir to mix. Add to liquid mixture in bowl.
Beat on low until mixture is blended and smooth. Add remaining flour
and stir until all the flour is incorporated into the dough. Turn out
onto a lightly floured surface; then knead for 4 to 5 minutes or until
dough is smooth and elastic. Place in a greased bowl, turn dough over,
cover, and allow to rise until double in size (about 1 1/2 hours).
Punch dough down and roll to abut 1/2 inch thickness. Cut with floured
doughnut cutter.
Place doughnuts onto a greased cookie sheet or piece of waxed paper.
Cover and allow to rise. Heat 2 to 3 inches of oil in deep fat fryer or
heavy saucepan to 375~ F. Heat a wide spatula in the oil. Gently slide
spatula under a doughnut. Place doughnut in the hot oil, and fry about
2 minutes on each side. Remove from oil; drain on paper towels. Repeat
with remaining doughnuts. Yield: 18 servings
Exchange, 1 serving: 3/4 bread Calories, 1 serving: 65 Carbohydrates, 1
serving: 14 g
DIABETIC BAKED DONUTS
3/4 cup milk
2 tablespoons sugar
1/4 teaspoon cinnamon
1 package dry yeast
Melted butter - for later
3 tablespoons shortening
1 teaspoon salt
2 1/2 cups sifted flour
1 egg, beaten
1/4 cup warm water
Preheat oven to 425 degrees. Put yeast in 1/2 cup warm water, set
aside. Scald milk in saucepan then pour milk in large mixing bowl, add
sugar, salt and cinnamon to milk. Let cool to lukewarm. Beat egg and
add to mixing bowl mixture when lukewarm. Add yeast and mix, then add
flour and beat until well mixed. Cover and let rise in warm place until
double in bulk (about 1 hour). Place dough on well floured board, turn
dough over 2 or 3 times to form a ball. Dough should be soft to handle
- grease cookie sheet.
Roll dough lightly 1/2 inch thick. Avoid stretching. Cut with doughnut
cutter. Place doughnuts 2 inches apart on greased cookie sheet. Brush
each doughnut with melted butter - put in preheated 425 degree oven.
Bake until golden brown, 8 or 10 minutes, remove from oven – brush
again with butter and roll in granulated sugar. Makes 15 to 18
doughnuts.
SUGAR FREE DONUTS
1 can refrigerated biscuits
Corn oil
Equal
2 teaspoons cinnamon
Set biscuits out and let them get room temperature. Pull hole into
middle. Drop in hot oil and let brown. Turn and let brown (they will
burn if oil is too hot). Lift with tongs onto paper towel. Roll in
Equal and cinnamon.
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Note: I was trying to figure out
how to reduce a
donut recipe to make only 2 donuts. Asked and got a reply, how about
frozen biscuits that you cook as many as needed. Voila, great idea.
BISCUIT DONUTS
Adapted by Angela. Thank you.
2-4 frozen biscuits depends on how hungry you and your mate
are
Vegetable oil
Pour enough oil to cover at least 2 inches in the bottom of a heavy
pan. Using a deep fry thermometer, heat oil to 375F. While oil is
heating, open biscuits and lay each biscuit on a cookie sheet. Flatten
each one slightly with the palm of your hand. Use a small circle cutter
to cut a hole in the middle of each biscuit; keep the holes, you can
fry them as well. Let biscuit dough rest for 10 minutes.
Carefully place donuts, one or two at a time, into the oil. Cook for
about 1 minute on each side, or until golden brown. Using a slotted
spoon, carefully lift donuts out of the oil and place onto paper towels
to drain and cool completely. Once cool, coat the donuts in chocolate
glaze (recipe follows).
Chocolate Donut Glaze
Makes enough to coat 4 donuts
1 tablespoon + 1 teaspoon unsalted butter, softened
1/2 cup confectioners’ sugar
1/8 teaspoon pure vanilla extract
1 tablespoon + 1 teaspoon hot water
1/4 cup semisweet chocolate chips
Sprinkles, optional
Combine the butter with the powdered sugar in a medium bowl and blend
with an electric mixer.
Add the vanilla and hot water. Mix until smooth. Melt the chocolate
chips in a microwave-safe bowl in the microwave for 30 seconds. Stir,
then microwave another 15-30 seconds and stir again until completely
melted. Be careful not to burn the chocolate. Add to the plain glaze
mixture. Blend until smooth. When the donuts have cooled, dip each top
surface into the glaze and then flip over and cool on a plate until the
glaze firms up, about 15 minutes. If desired, add some sprinkles!
MINI BISCUIT DONUTS
Start by heating in equal parts:
Olive Oil, Vegetable Oil, Coconut Oil
2-4 frozen biscuits, thawed
At least 2 inches needed. Heat until dough sizzles when added. No need
for deep frying. When the heat is right the dough absorbs less oil.
Using a sharp knife or kitchen scissors, cut the biscuits in twos or
threes and add to the oil. These cook fast so keep an eye on them. Turn
when browned on one side and cook until golden on the other side. Maybe
one to two minutes. Drain.
Sprinkle with a choice or mix of the following: Regular table sugar
Powdered Sugar Cinnamon mixed with either sugar Cocoa Powder mixed with
either sugar
You could add a little milk to the powdered sugar to make a glaze to
decorate the donuts and sweeten at the same time. These are best eaten
warm.
SUGAR JELLY BISCUITS
2 tablespoons butter, melted
1/4 cup sugar
1/4 teaspoon ground cinnamon
3-4 teaspoons strawberry jelly
2-4 frozen biscuits
Powdered sugar
Heat oven to temperature on package. In small bowl, place melted
butter. In another small bowl, mix sugar and cinnamon; set aside. Stir
jelly until smooth. Using a pastry bag of zip lock with corner tip cut
off, spoon jelly into bag Bake biscuits as directed. Immediately dip
each hot biscuit into melted butter, coating all sides. Roll in sugar
mixture, heavily coating all sides of each biscuit. Insert tip of
pastry bag in side of each biscuit; squeeze small amount of jelly into
center. If desired roll in powdered sugar.
PEACHY BISMARKS
By me.
1/2 cup canned peaches drained well
Powdered sugar
Cinnamon
Oil for frying
4-8 frozen biscuits, thawed
Puree peaches, if too moist, pat with paper towel. Flatten one biscuit,
put a heaping teaspoon of peach in the middle. Flatten another biscuit
and place on top, sealing edges with a pie sealer or fork moistened
with water and dipped in sugar. Repeat with remaining biscuits. Cook in
hot oil until brown on each side. Let cool slightly then roll in
powdered sugar and sprinkle with cinnamon.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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