KRISPY KREME DONUTS

Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (227g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying

Glaze
1/2 cup (227g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)

Proof your yeast by adding it to the warm water. Mix it up and let it rest.

Scald the milk in your microwave or on top of your stove, and let cool.

Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Carefully (not like me), stir in remaining flour until smooth.

Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)

After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!

Cover and let rise until double, 30-40 minutes.

**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***

I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.

Melt the butter and stir in powdered sugar and vanilla until smooth.

Add milk (or water) until desired consistency is reached.

*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***

Use a deep pan to heat the oil. I used a shallow one to be able to take better pictures, but this provides a real fire hazard. So be safe!

Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.

I like to use a scrap of donut first to test different frying times.

Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!

Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.

Place donuts on a rack or paper bags or paper towels to drain.

Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like.

These donuts are simply amazing. Once you try them, you're going to want to make them again and again. In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.

STUFFED RIGATONI

1 package rigatoni -- cooked

***Sauce***

2 cloves crushed garlic
1/2 cup minced onion
1 tablespoon olive oil
1 cup tomato sauce
1 cup water (more if needed)
1 cup ketchup
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 bay leaf
1 teaspoon whole leaf oregano

***Stuffing***
1 pound sausage
3/4 cup dry bread crumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 egg

PREPARATION:

Cooked rigatoni should be quite firm so be sure to undercook by 4-5 minutes. The pasta will finish cooking in the oven. Saute onion in olive oil until almost transparent. Add other sauce ingredients; simmer for 30 minutes; remove bay leaf.

Stuff each rigatoni with sausage mixture, using a pastry bag or a zip lock bag. Cut off a corner from the bottom of the bag. Add to casserole dish; pour sauce over rigatoni and bake 30-40 minutes at 350 F.

5 Minute Individual Potato Gratins

This recipe is courtesy of Melissa d'Arabian of the Food Network. These potatoes are so decadent and satisfying you'll make them often. A great side dish for any meat meal.

Vegetable spray

2 large russett potatoes, roughly peeled and thinly sliced

1/2 cup grated Swiss cheese

2 green onions, finely chopped

Salt and freshly ground black pepper

3/4 cup heavy cream

 

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake at 375 degrees for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

Jack in the Box Tacos

Why oh why is Jack so far away from me? These tacos are easy to make and taste just like Jack's.

1 lb ground beef
1/3 cup refried beans
1/4 tsp salt
2 Tbs chili powder
1/4 cup Ortega or pico pica mild, taco sauce
12 soft corn tortillas
3 cups cooking oil, Crisco brand
6 slices American cheese
1 head lettuce, chop fine

View full recipe

Brown the beef over low heat, use a wooden spoon to chop and stir the meat. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to mash the whole beans into the mixture to create a smooth texture.
Add the salt, chili powder and 2 Tbs of taco sauce to the mixture. Remove from the heat. In another skillet heat 1/4 inch of oil until hot.
Spread 1/2 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef filling holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked remove the tacos from the oil and place them on a rack or some paper towels until they cool.
Slightly pry open add 1/2 slice American cheese and some lettuce. top with about 1/2 tsp of the remaining taco sauce.

Paul Lynde Stew

I made my favorite stew recipe today. The hubby has been bugging me for a potful so we enjoyed a big bowl of Paul Lynde Stew over a heapin' helpin' of homemade mashed potatoes. So simple yet so delicious. I have been making this since 1975. Paul was on the Merv Griffin show and made the stew. You had to mail in a request for the recipe and I've been making it ever since.

3# beef stew meat cut into bite size pieces
1 can carrots
1 jar small onions or 4 onions cut in 1/4ths
1  15 oz can stewed tomatoes, broken up
1 can peas
1 can green beans
1/2 can beef consomme
4 Tbsp Tapioca (Minute brand)
1 Tbsp brown sugar
1/2 c bread crumbs
1 bay leaf
1/2 c white wine
1 1/2 Tbsp salt
1/2 Tbsp pepper
Drain all veggies except tomatoes. Layer ingredients in order given. Cover and bake @ 250 degrees for 6-7 hours. Serve over mashed potatoes.

The Best Chicken Fried Steak

　
Oh my, what comfort food. Serve with mashed potatoes and hot rolls with honey :)
4 (1/2 pound) beef cube steaks

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1 tablespoon hot pepper sauce (e.g. Tabasco™)

2 cloves garlic, minced

3 cups vegetable shortening for

deep frying

1/4 cup all-purpose flour

4 cups milk

kosher salt and ground black

pepper to taste

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Chicken Breasts with Asparagus Sauce

This recipe is so tasty I'll even make it without asparagus if it's too pricy. I've substituted fresh peapods or sugarsnap peas. I've also used fresh baby bella mushrooms instead of canned.

4 boneless chicken breasts

1 can cream of chicken soup
1 can cream of asparagus soup
1 lg. can of mushrooms
Fresh asparagus
1/2 cup white wine
Pepper

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Combine soups, mushrooms and wine. Cover the chicken with soup mixture. Top with pepper. Cook on low for about 7 hours. Top with asparagus for last hour of cooking. Serve over rice or egg noodles.

Luby's Cafeteria Cheese Enchiladas With Chili Sauce

Luby's Cafe has locations in Texas, Oklahoma and Arkansas. Many of their recipes can be found online and this one is my favorite. This dish freezes well too.

1 1/2 lbs lean ground beef
1/2 cup chopped onions
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups beef broth
2 (14 1/2 ounce) cans whole canned tomatoes
3 tablespoons chili powder
1 tablespoon paprika, plus 1 1/2 teaspoons paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water
15 -20 corn tortillas vegetable oil, enough to cover bottom of skillet
6 cups shredded cheddar cheese
1 cup chopped onions
1 cup shredded American cheese

View full recipe

To make sauce, brown ground beef in a large saucepan or dutch oven along with the onions, garlic powder, salt and pepper.
Drain meat on paper towels.
Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
Mix well, breaking up tomatoes with a spoon.
Bring to a boil. Reduce heat and simmer uncovered for one hour.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
Continue cooking sauce for about 5 more minutes.
For enchiladas, heat oven to 350°F.
Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
In a large bowl, combine Cheddar cheese and onions.
Mix well.
Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
Roll up and place seam side down into two 11X7-inch baking dishes.
Top enchiladas with chili sauce.
Cover each dish with foil.
Bake for 10 minutes or until hot.
Remove foil.
Sprinkle with american cheese and continue baking 2 minutes or until cheese melts

Bubby's Twice Baked Potatoes

The chipotle cheddar cheese give these tots a little kick. If you can’t find it you could use pepperjack. I like to make a big batch and freeze them. They heat up great in the microwave when thawed.

4 large baking potatoes
1/2 pound bacon
4 tablespoons butter
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
4 oz american cheese slices, torn up
4 oz chipotle cheddar cheese slices, torn up
4 teaspoon dry bread crumbs

View full recipe

Preheat oven to 400 degrees.
Use a fork to pierce the potato skins.
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt the butter in a large saucepan.
Combine onion, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl.
Mix in the sour cream, american and chipotle cheddar cheese and continue mixing until all ingredients are well blended.
Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the shredded cheddar cheese and bacon.
Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Spaghetti Salad

I'd forgotten all about this salad until I spied a bottle of Salad Supreme at the store. I'm making it tomorrow with colored rotini!

1# cooked spaghetti noodles or your choice of pasta
10 oz zesty Italian dressing
1 package cherry tomatoes, cut in half
1 bottle McCormick’s Salad Supreme Seasoning
1 can pitted black olives, sliced
1 large can sliced mushrooms, drained
1 large green pepper, chopped
1 large cucumber, cut up

Mix all in large bowl. Chill at least 1 hour before serving.

Chicken Cordon Bleu with Cream Gravy

This has been a favorite recipe of mine for over 38 years. The gravy is so good you'll find other dishes to use it in.

6 boneless skinless chicken breasts

8 oz  deli swiss cheese slices
6 oz deli ham slices
3 T flour
1 tsp paprika
6 T butter
1 c water
1 chicken bouillion cube
1 c heavy whipping cream
1 T cornstarch
Hot rice

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Pound chicken breasts to make large cutlets. Top with ham and cheese. Fold breast over filling and secure with toothpicks. Combine flour and paprika and coat chicken well. In melted butter cook chicken to brown on both sides. Add water and bouillion and heat to boiling. Reduce to low heat, cover and simmer 30 minutes. Remove from pan and remove toothpicks. In a bowl combine cornstarch and cream. Blend slowing into simmer pan juices and blend til thick and smooth.

Chile Verde

This recipe was taken from the 2005 issue of Cooking Light by Chef Tracy DeJardin. This is just so good!

Chile Verde

This vibrant chile is even better the next day after the flavors marry. Make it ahead and store in the refrigerator up to two days. Serve with lime wedges and fresh cilantro. To freeze, let the chile cool to room temperature, then put into an airtight container and freeze up to two months; thaw overnight in the refrigerator.

• YIELD: 8 servings (serving size: about 1 1/3 cups)
• COURSE: Main Dishes

Ingredients

• 1 tablespoon canola oil
• 2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 4 cups chopped onion
• 2 pounds small tomatillos, husks and stems removed and quartered
• 1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces
• 6 garlic cloves, chopped
• 3 cups water
• 1 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano

Preparation

Heat canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and sauté 5 minutes, browning on all sides. Remove pork from the pan.
Add onion, tomatillos, chiles, and garlic to pan; sauté 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook 2 hours or until pork is tender, stirring occasionally.

Sausage Gravy

1 pound pork sausage
3 T lard or bacon grease
1/4 cup flour
3 cups milk
1/2 tsp salt
1 tsp ground pepper

View full recipeBrown sausage on med heat until no pink remains. With slotted spoon remove sausage leaving grease in the pan. Add lard or bacon grease in pan, scraping up any bits of sausage on the pan. Add flour. With wire whisk stir constantly and let the flour thicken. Slowly add milk, stirring constantly until thickened. Add salt, pepper and sausage. Let simmer for 10 minutes. Serve atop hot biscuits with a few scrambled eggs and hash browns with gravy on everything! I will post the biscuit recipe also.

I also add a few drops of Gravy Master because I like my gravy a little on the brown side.

Oy Vey it's been a long time since my last post. I can only attribute my lack of motivation on sheer laziness and being completely mental! I'll try to do better. What I need is a really big snow storm to get me excited.