08:03 Sep 30 2009
Times Read: 606
Jelly Filled Buttermilk Doughnuts
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup or so thick jam or preserves of your choice
Sugar Mixture to Coat Doughnuts:
1/2 cup powdered sugar
1/2 cup granulated sugar
1.Combine all dry ingredients in a large bowl, stirring ingredients well to combine thoroughly.
2.Whisk together buttermilk, eggs and vanilla,
mixing well.
3.Blend the liquid mixture with the melted butter and add to the dry ingredients mixing with a wooden spoon until the dough is formed. The dough will be very sticky which is necessary to yield light doughnuts.
4.Refrigerate dough for 30 minutes to make it easier to handle.
5.Sprinkle the 2 additional tablespoons of flour over a clean, dry work surface and gently coax the dough into a ball. Don't be tempted to stir flour into the dough (adding a lot of additional flour will create a tough, leaden dough). Turn dough out onto floured work surface. With your hands gently press the dough into a rectangle measuring 9 x 7-inches and approximately 1/3 to 1/2-inch thick.
6.Cut dough into rounds of any size with a cookie cutter. Place a teaspoon or so of thick jam in the middle of one dough round then cover with another round of dough sandwiching both together. Press seams together firmly.
7. Preheat approximately 8 cups of peanut or vegetable oil in a deep heavy bottomed pot to 365*F (185*C). Fry the doughnuts in small batches for about 1 minute or so on each side or until golden brown.
Makes about 1 dozen.
Old-Fashioned Cake Doughnuts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 ground nutmeg
2 tablespoons vegetable shortening
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup buttermilk
Vegetable oil for frying
Granulated sugar, powdered sugar or cinnamon and sugar for garnish
1.In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.
2.In a large mixing bowl, using an electric mixer, cream the shortening and sugar together on medium speed until well blended; add the eggs and vanilla and beat until well mixed.
3.Alternately stir in the flour mixture with buttermilk to the creamed mixture, stirring only until just mixed. Cover and refrigerate dough for at least 1 hour or overnight.
4.Preheat oil in a deep-fat fryer or Dutch oven to 375*F (190*C).
5.On a lightly floured work surface, roll dough to about 3/8-inch-thick. Cut out doughnuts using a floured cutter.
6. Fry doughnuts until underside is golden brown, turn and brown the other side. Lift doughnuts out using a slotted spoon and drain on paper toweling.
7.Put granulated sugar, powdered sugar, or cinnamon and sugar into a paper bag. Place warm doughnuts in bag and shake to coat well.
Makes about 36 doughnuts
Cherry Cheesecake with Pecan Crust
2 cups all-purpose flour
1 cup butter or margarine, melted
1 cup finely chopped pecans
1/2 cup firmly packed brown sugar
2 (1.3-ounce) packets powdered whipped topping
1 cup milk
2 (8-ounce) packages cream cheese, softened
1 cup sifted powdered sugar
1 teaspoon vanilla extract
2 (21-ounce) cans cherry pie filling
1. Preheat oven to 400°F (205°C).
2. In a medium bowl, combine flour, butter, pecans and brown sugar; stir well. Press into a 13 x 9 x 2-inch baking pan. Bake for 15 minutes, or until set. Cool on a wire rack.
3. Meanwhile, combine whipped topping and milk in a medium bowl. Beat until fluffy; set aside.
4. Beat cream cheese, powdered sugar and vanilla in a large bowl. Fold in whipped topping and spread over cooled crust. Leave edges slightly higher than center. Fill with cherry pie filling and refrigerate for 3 hours before serving.
Makes 24 servings.
COMMENTS
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hannahrose
10:14 Sep 30 2009
VERY VERY YUMMY WE LOVE YOUR RECIPES
hannahrose
19:18 May 07 2010