Glazed Baked Doughnuts

Batter:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cup flour
1 cup milk
Glaze:
3 Tablespoons melted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 Tablespoons hot water
Directions:
1. Preheat oven 425 grease doughnut pans
2. cream butter, oil and sugars.
3. add eggs and combine
4. stir in baking powder and soda, nutmeg, salt, cinnamon and vanilla.
5. Stir in flour and milk alternately
6. Spoon in pans filling almost full
7. Bake approximately 15 minutes, take out and cool
8. Prepare glaze by mixing melted butter, powdered sugar, vanilla and water. whisk till smooth.
9.Dip slightly cooled doughnuts into glaze. You can double dip if desired.
10. Serve warm or cooled. Will keep for about a day room temperature.

Grandma Ani's Breakfast Sausage

Make sausage into patties. Fry them up till no longer pink. Place sausage patties in pot with evaporated milk. You can put 1-3 cans of milk in depending on how much sausage you have and how much gravy you want. Serve with hash browns and muffins or whatever.

SALSA ROLL-UPS

• 4 oz. (1/2 of  an 8-oz. package) cream cheese or light cream cheese, softened
• 3 Tablespoons salsa (use your favorite kind–I used a “Lime and Garlic” flavored salsa)
• 1/4 teaspoon chili powder
• 4  (6-inch) flour tortillas (or substitute 3 (8-inch) tortillas–I like to use the spinach, sun-dried tomato, or whole wheat flavors)
• 3/4 cup finely shredded sharp cheddar cheese or Fiesta/Mexican blend cheese
• Optional: 2 green onion stems, finely chopped (you need to finely chop these so the tortillas will roll up better!)
• Optional: 1/4 cup fresh cilantro, finely chopped

In small bowl, mix softened cream cheese and salsa together until well blended. Add chili powder and blend well.

Spread cream cheese mixture evenly onto the tortillas. Top each tortilla evenly with shredded cheese, green onion, and cilantro. Roll up tortillas tightly (they’ll cut into slices much better if you roll them tightly). Trim the ends of each rolled tortilla about 1/2″ to 1″, and cut each tortilla into 5 slices for 6″ tortillas, or 8 or 9 slices for 8″ tortillas.

Arrange on a platter and serve. Makes 20 to 24 roll-ups.

Orange Julius

1/2 cup sugar
1 cup water
1 cup milk
1 tsp vanilla
1 small can orange juice concentrate (6oz) or half of a big can
12 ice cubes

Mix in blender!

Eclair Pie

Crust:

1 cup water

1/2 tsp salt

1 cube butter

1 cup flour

4 eggs

Bring water, salt, and butter to a boil. Remove from heat and immediately add flour and eggs.  Pur onto well greased cookie sheet.  Cook at 400 for 15 min or until golden brown.

Filling:

2 small pkgs. vanilla pudding

1 pkg (8oz) cream cheese (room temp)

3 cups milk

Mix pudding and milk first. Cram the cream cheese till smooth then add to pudding mix.  May be slightly lumpy.  Pour over cooled shell.  Top with whipped topping and drizzle with chocolate syrup (optional).  

New York Style Crumb Muffins

Crumb Topping

1/3 Cup sugar

1/2 cup brown sugar

3/4 tsp. cinnamon

1/8 tsp. salt

8 Tbsp. butter, melted

1 3/4 cup. cake flour

 

Muffins

1 1/4 cup cake flour

1/2 cup sugar

1/4 tsp. baking soda

1/4 tsp. salt

6 Tbsp. butter, softened and cut into 6 pieces

1 large egg

1 egg yolk

1 tsp. vanilla

1/3 cup butter milk 

Preheat oven to 325 degrees.  Fill a muffin tin with muffin liners.  In a medium bowl whisk the sugars, cinnamon, and salt.  Pour the butter over the top.  Use a wooden spoon and mix until everything in evenly incorporated.  Add the cake flour and mis until thick and cohesive.

In a stand mixer bowl attached with the paddle mix flour, sugar, baking soda, and salt on low.  On low speed add the butter one piece at a time.  The batter will have moist clumps, but no visible butter chunks.  Will take 1 to 2 minutes.  Add the egg, yolk, and vanilla to butter mix.  Beat until light and fluffy.  Use 1/2 cup measuring cup and fill the muffin liners.  Generously sprinkle the crumb topping on top.  Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool 5 minutes before transferring to a cooling rack.  

Taken from Table For Two Website

 

Tiffany

2014

 

Doughnuts

2 T       yeast

¼ C     warm water

1 ½ C  warm milk

½ C     white sugar

1 t.       salt

2          eggs

1/3 C   shorting

5 C       Flour

Glaze:

1/3 C   Butter

2 C       powdered sugar

1 ½ t    vanilla

4 T       hot water as needed

Let the dough raise and then roll out.  I used a wide mouth mason jar ring and the wrong end of a frosting tip for the center. Fry and glaze the donuts while they are still hot!