My recipes - Keyingredient

Hot and Sour Soup 2

By Stina

Soak mushrooms in water 30 minutes; drain

6 dried black mushrooms
1/4 lb. boneless pork loin
1/2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. soy sauce
6 oz. bean curd/tofu
4 c. chicken broth
3 tbsp. white wine vinegar
1 tbsp. soy sauce
1/2 tsp. salt
1/2 c. bamboo shoots, chopped
2 tbsp. cornstarch
2 tbsp. cold water
1/4 tsp. white pepper
2 eggs, slightly beaten
2 tbsp. chopped green onion
2 tbsp. white wine vinegar
1/2 tsp. sesame oil
1/4 tsp. white pepper

0/5 (0 Votes)

Better-Than-a-BLT Hash Browns

By Stina

Bring a large skillet sprayed with nonstick spray to medium heat on the stove

3 slices center-cut bacon or turkey bacon
1/4 cup chopped red onion
3 cups chopped spinach leaves
2 cups russet potato shreds (about one 12-oz. potato's worth), thoroughly patted dry
2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, roughly chopped
Dash salt
Dash black pepper
Optional topping: fat-free sour cream

0/5 (0 Votes)

Crab (Shrimp or Crawfish) Corn Chowder

By Stina

Sauté vegetables in margarine until very well wilted

1 block margarine or butter (8 tblsp)
1 cup finely chopped onions
1/2 medium bell pepper, finely chopped
1/4 cup flour
1 can cream style corn (14 oz)
1 1/2 tbsp Chicken Base
2 cups hot water
2 tbsp white wine - optional
1 pound crabmeat, shrimp or crawfish
1 pint whipping cream
1/4 cup each parsley and green onion top (scallions) or more
Salt and cayenne pepper to taste

0/5 (0 Votes)

Chicken Satay Noodle Salad

By Stina

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente

1 pound whole wheat spaghetti
1/3 cup peanut butter, softened
2 tablespoons honey
1/4 cup tamari (dark soy sauce) (I used regular soy sauce)
Juice of 2 limes
1 teaspoon hot pepper sauce (eyeball it)
1 clove garlic, grated
3 tablespoons vegetable oil (eyeball it)
2 cups skinned and sliced rotisserie chicken
1 cup packed fresh spinach, thinly sliced
1/3 cup shredded carrots (a generous handful)
4 scallions, thinly sliced on an angle
1/4 cup chopped peanuts
2 tablespoons chopped cilantro or parsley

4/5 (1 Votes)

Spinach Quiche

By Stina

Directions Preheat oven to 375 degrees F (190 degrees C)

1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

0/5 (0 Votes)

Country Apple Dumplings

By Stina

Directions Preheat the oven to 350 degrees F (175 degrees C)

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

0/5 (0 Votes)

Zia Orsola's Spinach Risotto

By Stina

Directions Directions In a pot, bring salted water to a boil, and add the Arborio rice

Salt
14 ounces Arborio rice
Bunch fresh or frozen spinach
5 ounces soft ricotta cheese
Freshly grated Parmigiano Reggiano cheese
2 tablespoons unsalted butter
Extra-virgin olive oil, for drizzling

0/5 (0 Votes)

Coconutty Bars

By Stina

DIRECTIONS Preheat oven to 350 degrees F

1/2 cup butter
1/4 cup SPLENDA® Brown Sugar Blend, packed
1 cup flour
2 eggs
1/4 cup SPLENDA® Brown Sugar Blend, packed
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups coconut
1 cup chopped pecans

5/5 (1 Votes)

Tequila Lime Chicken

By Stina

4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro
12 boneless, skinless chicken breasts
2 cups grated Monterey Jack
Corn tortillas
Flour tortillas
Grated Monterey Jack
Pico de gallo
Jalapeno slices
Lime wedges
Avocado slices
Sour cream

0/5 (0 Votes)

Homemade Glazed Doughnuts

By Stina

To Make the Dough: 1. Make sure milk is nice and warm, but not overly hot

Make the Dough:
Homemade Glazed Doughnuts
7, 2010 Ree on February 7, 2010 in Breads, Sweet Rolls
25 Time 25 Minutes
2 Time 2 Minutes
18 Servings 18
Difficulty Intermediate
Ingredients
Doughnuts
1-1/8 1-1/8 1-1/8 cup Whole Milk, Warm
1/4 1/4 1/4 cups Sugar
2-1/4 2-1/4 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 2 2 whole Large Eggs, Beaten
1-1/4 1-1/4 1-1/4 stick Unsalted Butter, melted
4 4 4 cups All-purpose Flour
1/4 1/4 1/4 teaspoons Salt
Shortening
GLAZE
3 3 3 cups Powdered Sugar
1/2 1/2 1/2 teaspoons Salt
1/2 1/2 1/2 teaspoons Vanilla
1/2 1/2 1/2 cups Cold Water Or Milk
Preparation Instructions
1 1. 1. Make sure milk is nice and warm, but not overly hot.
2 2. to to sugar to milk. Stir to dissolve.
3 3. 3. Add yeast into a small bowl.
4 4. 10 Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5 5. to Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6 6. to to beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7 7. to Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8 8. 3 With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9 9. to Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10 10. 1/4 to 1/2 mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11 11. 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12 12. 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13 13. 30 Turn on the mixer for 30 seconds.
14 14. to 10 off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15 15. 10 to to minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16 16. 8 Refrigerate dough for at least 8 hours, or overnight.
Make the Doughnuts:
1 1. 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2 2. to 1/4 to 1/3-inch 1/4 to 1/3-inch thickness.
3 3. 3-inch Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4 4. 1 1/2-inch holes out of each round using a 1 1/2-inch cutter.
5 5. 5. Place both doughnuts and holes on a floured baking sheet.
6 6. to to with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7 7. to 1 1 15 to undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1 1. 375 to 380 380 375 to in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2 2. to to 1 two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3 3. to Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
5 5. 30 Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6 6. to Allow doughnuts to slightly cool.
To Glaze
1 1. 1. Mix all glaze ingredients in a bowl until completely smooth.
2 2. 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4 4. 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5 5. 5. Serve warm if possible, or room temperature.
2 2 2
Homemade Glazed Doughnuts
7, 2010 Ree on February 7, 2010 in Breads, Sweet Rolls
25 Time 25 Minutes
2 Time 2 Minutes
18 Servings 18
Difficulty Intermediate
Ingredients
Doughnuts
1-1/8 1-1/8 1-1/8 cup Whole Milk, Warm
1/4 1/4 1/4 cups Sugar
2-1/4 2-1/4 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 2 2 whole Large Eggs, Beaten
1-1/4 1-1/4 1-1/4 stick Unsalted Butter, melted
4 4 4 cups All-purpose Flour
1/4 1/4 1/4 teaspoons Salt
Shortening
GLAZE
3 3 3 cups Powdered Sugar
1/2 1/2 1/2 teaspoons Salt
1/2 1/2 1/2 teaspoons Vanilla
1/2 1/2 1/2 cups Cold Water Or Milk
Preparation Instructions
Make the Dough:
1 1. 1. Make sure milk is nice and warm, but not overly hot.
2 2. to to sugar to milk. Stir to dissolve.
3 3. 3. Add yeast into a small bowl.
4 4. 10 Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5 5. to Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6 6. to to beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7 7. to Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8 8. 3 With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9 9. to Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10 10. 1/4 to 1/2 mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11 11. 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12 12. 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13 13. 30 Turn on the mixer for 30 seconds.
14 14. to 10 off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15 15. 10 to to minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16 16. 8 Refrigerate dough for at least 8 hours, or overnight.
Make the Doughnuts:
1 1. 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2 2. to 1/4 to 1/3-inch 1/4 to 1/3-inch thickness.
3 3. 3-inch Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4 4. 1 1/2-inch holes out of each round using a 1 1/2-inch cutter.
5 5. 5. Place both doughnuts and holes on a floured baking sheet.
6 6. to to with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7 7. to 1 1 15 to undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1 1. 375 to 380 380 375 to in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2 2. to to 1 two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3 3. to Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
5 5. 30 Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6 6. to Allow doughnuts to slightly cool.
To Glaze
1 1. 1. Mix all glaze ingredients in a bowl until completely smooth.
2 2. 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4 4. 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5 5. 5. Serve warm if possible, or room temperature.
3 3 3
Homemade Glazed Doughnuts
7, 2010 Ree on February 7, 2010 in Breads, Sweet Rolls
25 Time 25 Minutes
2 Time 2 Minutes
18 Servings 18
Difficulty Intermediate
Ingredients
Doughnuts
1-1/8 1-1/8 1-1/8 cup Whole Milk, Warm
1/4 1/4 1/4 cups Sugar
2-1/4 2-1/4 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 2 2 whole Large Eggs, Beaten
1-1/4 1-1/4 1-1/4 stick Unsalted Butter, melted
4 4 4 cups All-purpose Flour
1/4 1/4 1/4 teaspoons Salt
Shortening
GLAZE
3 3 3 cups Powdered Sugar
1/2 1/2 1/2 teaspoons Salt
1/2 1/2 1/2 teaspoons Vanilla
1/2 1/2 1/2 cups Cold Water Or Milk
Preparation Instructions
Make the Dough:
1 1. 1. Make sure milk is nice and warm, but not overly hot.
2 2. to to sugar to milk. Stir to dissolve.
3 3. 3. Add yeast into a small bowl.
4 4. 10 Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5 5. to Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6 6. to to beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7 7. to Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8 8. 3 With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9 9. to Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10 10. 1/4 to 1/2 mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11 11. 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12 12. 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13 13. 30 Turn on the mixer for 30 seconds.
14 14. to 10 off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15 15. 10 to to minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16 16. 8 Refrigerate dough for at least 8 hours, or overnight.
Make the Doughnuts:
1 1. 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2 2. to 1/4 to 1/3-inch 1/4 to 1/3-inch thickness.
3 3. 3-inch Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4 4. 1 1/2-inch holes out of each round using a 1 1/2-inch cutter.
5 5. 5. Place both doughnuts and holes on a floured baking sheet.
6 6. to to with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7 7. to 1 1 15 to undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1 1. 375 to 380 380 375 to in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2 2. to to 1 two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3 3. to Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
5 5. 30 Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6 6. to Allow doughnuts to slightly cool.
To Glaze
1 1. 1. Mix all glaze ingredients in a bowl until completely smooth.
2 2. 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4 4. 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5 5. 5. Serve warm if possible, or room temperature.
4 4 4
Homemade Glazed Doughnuts
7, 2010 Ree on February 7, 2010 in Breads, Sweet Rolls
25 Time 25 Minutes
2 Time 2 Minutes
18 Servings 18
Difficulty Intermediate
Ingredients
Doughnuts
1-1/8 1-1/8 1-1/8 cup Whole Milk, Warm
1/4 1/4 1/4 cups Sugar
2-1/4 2-1/4 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 2 2 whole Large Eggs, Beaten
1-1/4 1-1/4 1-1/4 stick Unsalted Butter, melted
4 4 4 cups All-purpose Flour
1/4 1/4 1/4 teaspoons Salt
Shortening
GLAZE
3 3 3 cups Powdered Sugar
1/2 1/2 1/2 teaspoons Salt
1/2 1/2 1/2 teaspoons Vanilla
1/2 1/2 1/2 cups Cold Water Or Milk
Preparation Instructions
Make the Dough:
1 1. 1. Make sure milk is nice and warm, but not overly hot.
2 2. to to sugar to milk. Stir to dissolve.
3 3. 3. Add yeast into a small bowl.
4 4. 10 Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5 5. to Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6 6. to to beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7 7. to Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8 8. 3 With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9 9. to Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10 10. 1/4 to 1/2 mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11 11. 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12 12. 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13 13. 30 Turn on the mixer for 30 seconds.
14 14. to 10 off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15 15. 10 to to minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16 16. 8 Refrigerate dough for at least 8 hours, or overnight.
Make the Doughnuts:
1 1. 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2 2. to 1/4 to 1/3-inch 1/4 to 1/3-inch thickness.
3 3. 3-inch Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4 4. 1 1/2-inch holes out of each round using a 1 1/2-inch cutter.
5 5. 5. Place both doughnuts and holes on a floured baking sheet.
6 6. to to with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7 7. to 1 1 15 to undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1 1. 375 to 380 380 375 to in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2 2. to to 1 two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3 3. to Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
5 5. 30 Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6 6. to Allow doughnuts to slightly cool.
To Glaze
1 1. 1. Mix all glaze ingredients in a bowl until completely smooth.
2 2. 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4 4. 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5 5. 5. Serve warm if possible, or room temperature.
5 5 5
Homemade Glazed Doughnuts
7, 2010 Ree on February 7, 2010 in Breads, Sweet Rolls
25 Time 25 Minutes
2 Time 2 Minutes
18 Servings 18
Difficulty Intermediate
Ingredients
Doughnuts
1-1/8 1-1/8 1-1/8 cup Whole Milk, Warm
1/4 1/4 1/4 cups Sugar
2-1/4 2-1/4 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 2 2 whole Large Eggs, Beaten
1-1/4 1-1/4 1-1/4 stick Unsalted Butter, melted
4 4 4 cups All-purpose Flour
1/4 1/4 1/4 teaspoons Salt
Shortening
GLAZE
3 3 3 cups Powdered Sugar
1/2 1/2 1/2 teaspoons Salt
1/2 1/2 1/2 teaspoons Vanilla
1/2 1/2 1/2 cups Cold Water Or Milk
Preparation Instructions
Make the Dough:
1 1. 1. Make sure milk is nice and warm, but not overly hot.
2 2. to to sugar to milk. Stir to dissolve.
3 3. 3. Add yeast into a small bowl.
4 4. 10 Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5 5. to Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6 6. to to beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7 7. to Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8 8. 3 With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9 9. to Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10 10. 1/4 to 1/2 mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11 11. 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12 12. 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13 13. 30 Turn on the mixer for 30 seconds.
14 14. to 10 off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15 15. 10 to to minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16 16. 8 Refrigerate dough for at least 8 hours, or overnight.
Make the Doughnuts:
1 1. 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2 2. to 1/4 to 1/3-inch 1/4 to 1/3-inch thickness.
3 3. 3-inch Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4 4. 1 1/2-inch holes out of each round using a 1 1/2-inch cutter.
5 5. 5. Place both doughnuts and holes on a floured baking sheet.
6 6. to to with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7 7. to 1 1 15 to undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1 1. 375 to 380 380 375 to in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2 2. to to 1 two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3 3. to Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
5 5. 30 Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6 6. to Allow doughnuts to slightly cool.
To Glaze
1 1. 1. Mix all glaze ingredients in a bowl until completely smooth.
2 2. 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4 4. 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5 5. 5. Serve warm if possible, or room temperature.
6 6 6
Homemade Glazed Doughnuts
7, 2010 Ree on February 7, 2010 in Breads, Sweet Rolls
25 Time 25 Minutes
2 Time 2 Minutes
18 Servings 18
Difficulty Intermediate
Doughnuts
1-1/8 1-1/8 1-1/8 cup Whole Milk, Warm
1/4 1/4 1/4 cups Sugar
2-1/4 2-1/4 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 2 2 whole Large Eggs, Beaten
1-1/4 1-1/4 1-1/4 stick Unsalted Butter, melted
4 4 4 cups All-purpose Flour
1/4 1/4 1/4 teaspoons Salt
Shortening
GLAZE
3 3 3 cups Powdered Sugar
1/2 1/2 1/2 teaspoons Salt
1/2 1/2 1/2 teaspoons Vanilla
1/2 1/2 1/2 cups Cold Water Or Milk

0/5 (0 Votes)

Stina's profile page

Recipes

Hot and Sour Soup 2

Better-Than-a-BLT Hash Browns

Crab (Shrimp or Crawfish) Corn Chowder

Chicken Satay Noodle Salad

Spinach Quiche

Country Apple Dumplings

Zia Orsola's Spinach Risotto

Coconutty Bars

Tequila Lime Chicken

Homemade Glazed Doughnuts