Doughnuts Baked, Cinnamon & Otherwise

Baked Doughnuts
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Makes: About 15 doughnuts (& donut holes)

For the Dough
3/4 cups Warm Milk
1 packet Active Dry Yeast
1 tbsp. Unsalted Butter
1/3 cup Sugar
2 Eggs
2 ½ cup All Purpose Flour
Pinch of Nutmeg
½ tsp. Salt

For the Glaze
* Enough to glaze all the doughnuts
¼ cup Milk
1 tsp. Pure Vanilla Extract
2 cups Confectioners Sugar

For the Cinnamon Sugar Topping
*Enough to cover all of the doughnuts
½ cup Unsalted Butter
1 cup Sugar
1 tbsp. Cinnamon

To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer. Sprinkle the yeast over the milk. Let sit for 5 minutes.

In a small bowl, combine the remaining ½ cup of milk with the sugar and butter. Add it to the yeast mixture. Stir to combine. Add the eggs and stir until incorporated. Add the flour, nutmeg, and salt and stir until the dough starts to form. Change to the dough hook and knead for until the dough starts to become smooth. If the dough is too sticky, slowly add more flour until it is no longer sticky.

Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball. Place the dough ball in a large lightly greased bowl, and cover with plastic wrap. Let sit in a warm place for about 1 hour, until doubled in size.

Once the dough has risen, roll it out on a lightly floured surface until ½ thick. Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left. If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts. I prefer not too because I feel the dough becomes too tough.

Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart. Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F.

Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown. Be careful to not overbake these. You want them to be light and doughy inside. Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping

While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze. Each recipe makes enough to cover all the doughnuts. I made a half recipe of each and topped half of the doughnuts with each topping. Or you can choose to just do one of topping for all the doughnuts.

To make the glaze, combine the milk and the vanilla in a small saucepan. Heat over low heat until just warmed. Slowly add in the confectioners sugar and whisk until the mixture is smooth. Remove the glaze from the heat and place over a bowl of warm water.

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet. Sprinkle with sprinkles if desired. Let set for about 10 minutes.

To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl. Combine the sugar and cinnamon in a medium sized bowl.

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter. Then dip them into the cinnamon-sugar mixture. Set on a draining/cooling rack to set, about 5 minutes.

Serve and enjoy :)!

 

Ingredients

1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

Directions

Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.

Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.

Add milk and stir just until moistened.

Roll dough into approximately 2 1/2 dozen 1 inch balls.

Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.

Place balls onto greased 8 or 9 inch round pan.

Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.

If you are looking for a perfectly rounded ball, try using a cookie sheet or jelly roll pan as mine baked together. They weren’t exactly round but they still turned out beautiful!

Chicken Nuggets

Ingredients

  • 2 skinless and boneless chicken breasts
  • ½ cup milk
  • ½ cup flour
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp chili powder
  • ¼ tsp garlic salt
  • ⅛ cup oil

Directions

  1. combine flour, salt, pepper, and chili powder
  2. Trim any fat away from chicken.
  3. Cube chicken into bite size pieces.
  4. Pour enough milk over chicken to soak.
  5. Place about oil in a medium deep pot.
  6. Over medium high heat (more towards the high side) heat oil until hot.
  7. Pour milk out from chicken and add the flour mixture.
  8. Seal and shake until nuggets are completely coated.
  9. Place nuggets into hot oil and let them cook until golden brown, turning chicken as needed. Always double check to see if any chicken you make is cooked through.
  10. Remove and drain on a paper towel.

Funeral Potatoes

8-10 medium potatoes peeled and shredded
1 can cream of chicken soup
3 cups shredded cheese
1 cup sour cream
3 green onions (diced/blended)
Salt and pepper to taste

Withhold half cheese, mix all else, top with remaining cheese.
9×13
350°
25-30m
Serves 8-10

Prep time 25 m
Cook time 30m
Total time 55m

Hi Beautiful

Ah a baking question—-

Funeral/Party Potatoes

12 potatoes, baked, cooled, peeled, and grated or (32 oz frozen hash browns)

2 cups sour cream

2 cans cream of chicken soup

1 ½ cups shredded cheddar cheese

½ cup melted butter

¾ cup milk

½ tsp salt

¼ tsp pepper

⅓ cup chopped green onion

2 cups corn flakes

Mix all ingredients except the corn flakes and put in 9×12 pan. Cover with crushed corn flakes (butter not needed in flakes). Bake at 350° for 40 minutes. Do not cover.

Pasta Sauce Variations

Greek Bleu Cheese Pasta

  • 2 tablespoons extra-virgin olive oil
  • 6 ounces semi-cured Greek pork sausages, or sweet Italian sausages, cut into 1-inch pieces
  • Kosher salt, to taste
  • 8 ounces pasta, preferably garganelli or penne
  • ½ cup white wine
  • ½ ounce blue cheese, crumbled
  • ¼ cup heavy cream
  • ¼ cup loosely packed fresh oregano leaves
  • ¼ cup grated Parmesan cheese, for garnish
  • Freshly ground black pepper, to taste

Procedures

  1. In a large (12-inch) skillet, heat the olive oil over medium-high heat, then add the sausage and cook until golden, stirring only occasionally, 7-10 minutes.
  2. In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. Before draining the pasta, reserve 1/2 cup of the cooking water.
  3. Once the sausages are browned, add the wine and turn the heat to high. Reduce the liquid for 2 minutes, then lower the heat and add the blue cheese, cream, and oregano. Once the cheese is melted, add the pasta along with some of the pasta cooking water as needed to create a creamy, loose sauce. Season to taste with salt and pepper, divide among plates, and garnish with Parmesan.

Browse More Relate

Tomato Basil pasta
  • 2 cups (8 oz.) dry penne pasta
  • 8 sun-dried tomatoes, chopped (about 1/3 cup)
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Tuscan Pasta with Tomato-Basil Cream

Ingredients

  • 1 (20-oz.) package refrigerated four-cheese ravioli*
  • 1 (16-oz.) jar sun-dried tomato Alfredo sauce
  • 2 tablespoons white wine
  • 2 medium-size fresh tomatoes, chopped**
  • ½ cup chopped fresh basil
  • ⅓ cup grated Parmesan cheese
  • Garnish: fresh basil strips

Preparation

  1. Prepare pasta according to package directions.
  2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and ½ cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with ⅓ cup grated Parmesan cheese. Garnish, if desired.
  3. *1 (13-oz.) package three-cheese tortellini may be substituted.
  4. **1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
  5. Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.

LEMON BAKE PASTA

  • 1 pound thin spaghetti
  • ½ stick butter
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • juice of one lemon
  • zest of one lemon
  • 2 cups sour cream
  • ½ teaspoon kosher salt, more to taste if desired
  • grated Parmesan cheese
  • flat leaf parsley, chopped (I omitted)
  • extra lemon juice

Preheat over to 375 degrees.

Cook pasta to packaged directions until al dente.

In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained pasta an stir together, then pour pasta into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Tagged as: Pasta

 

White Cheddar Chicken Pasta

For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
½ tsp salt
½ tsp pepper
1 T olive oil

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:
1 pound rotini or other short cut pasta
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely diced
¼ cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

 

Homemade Marinara Sauce

18 oz tomato purée
2 TBSP water
1 garlic clove
2 TBSP shredded Parmesan cheese
1 tsp salt
2 TBSP olive oil
Salt, pepper, Italian seasoning to taste

Zap all in blender

Prep time 5m
Cook time 5m
Total time 10m

 

Pesto

½ cup packed fresh basil leaves
1 peeled garlic clove crushed in press
1 TBSP walnuts
2 TBSP olive oil
½ tsp salt
¼ tsp black pepper
½ cup fresh grated Parmesan cheese

Zap all in blender

Prep time 5m
Cook time 5m
Total time 10m

½ pasta cooked al dente
1 cup pesto
1 grilled or baked chicken breast
2 TBSP toasted pine nuts
4 basil leaves, torn
Grated Parmesan cheese

Toss pasta with pesto, add chicken and nuts, top with shredded basil and cheese

Prep time 10m
Cook time 30m
Total time 40m

French Bread

French Bread

12; cup warm water
2 TBSP yeast
Mix and let ruse while mix other ingredients

2 cups hot water
3 TBSP sugar
1 TBSP salt
13; cup olive oil
Add to here mix in yeast mixture

6 cups (or more) flour
Gradually add

Let rise 10m
Beat down
Repeat 5 times

Divide dough in half
Shape into loaves on cookie sheet
Cut slits in top
Let rise 30m
350
20-30m

Prep time 80m
Cook time 30m
Total time 110m

Breadsticks

Breadsticks

1 TB yeast
2 TB sugar
1 12; cup warm water
Combine and let sit 10-15m until foamy, bubbly

Mix in
1 tsp salt
3 12; cups (or more) flour

Let rise 30m covered in warm place

Roll out cut into 1 inch strips on greased cookie sheet

400
15m

When comes out of oven melt butter on top and season with garlic or Parmesan

Prep time 60m
Cook time 10m
Total time 70m

Bear Bread

Bear Bread

5 cups warm water
23; cup oil
23; cup honey
3 TBSP yeast
Cover with 8 cups flour
3 TBSP salt
13; cup buttermilk powder

Begin mixing and add 4-6 cups more flour
Mix 7-10m
Shape and rise 30-60m
Bake 30m for loaves, 25m for animals, 20m for sweet rolls

Prep time 55m
Cook time 25 m
Total time 80m