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

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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.