PREP: 30 min plus chilling
COOK: 5 mins per batch
SERVES: 20 doughnuts
INGREDIENTS
4 1/2 to 5 cups all purpose flour
1 1/4 cup sugar
4 tsp baking powder
1 tsp salt
3 eggs, beaten
1 cup milk
1/4 cup canola oil
2 tbsp orange juice
4 tsp grated orange peel
Oil for deep frying
Confectioners sugar
DIRECTIONS
1. In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, milk, canola oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least an hour.
2. Turn onto floured surface; roll to 1/2 in thickness. Cut with a floured 2 1/2 in doughnut cutter. in an electric skillet or deep fryer, heat oil to 375F. Fry doughnuts. a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners sugar.
Thursday, January 27, 2011
Breakfast Bake
PREP: 15 min
TOTAL: 40 mins
MAKES: 8
INGREDIENTS
1 can (8oz refrigerated crescent dinner rolls
1 pkg (8 oz smoked ham, chopped
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheese
1 cup shredded low-moisture part-skim mozzarella cheese
DIRECTIONS
1. Heat over to 350f. Unroll dough in 13x9 baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.
3. Bake 25 mins or until center is set.
SUGGESTIONS: You can also use bacon or sausage instead of ham or all 3. If using bacon or sausage, just cook before using.
TOTAL: 40 mins
MAKES: 8
INGREDIENTS
1 can (8oz refrigerated crescent dinner rolls
1 pkg (8 oz smoked ham, chopped
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheese
1 cup shredded low-moisture part-skim mozzarella cheese
DIRECTIONS
1. Heat over to 350f. Unroll dough in 13x9 baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.
3. Bake 25 mins or until center is set.
SUGGESTIONS: You can also use bacon or sausage instead of ham or all 3. If using bacon or sausage, just cook before using.
Buckeye Bars
TOTAL: 15 mins plus refrigerating
SERVES: 25
INGREDIENTS
1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 Nilla wafers, crushed (3/4 cups)
2 cups powered sugar
1/2 tub 8 oz Cool Whop Whipped Topping, Do Not Thaw
3 squares semi-sweet chocolate
DIRECTIONS
1. Line an 8 in square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until well blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
2. Microwave frozen cool whip and chocolate in microwavable bowl on high for 1 min; stir. Microwave 15 to 30 secs more or until chocolate is melted; stir until well blended. Pour over peanut butter layer; spread to cover peanut butter layer.
3. Refrigerate 2 hours. Use foil handles to life dessert from pan before cutting.
SUGGESTION: You can almost make Buckeye Bars and freeze them for up to 1 month. Store in airtight container for up to 1 month. Thaw in refrigerator before serving.
SERVES: 25
INGREDIENTS
1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 Nilla wafers, crushed (3/4 cups)
2 cups powered sugar
1/2 tub 8 oz Cool Whop Whipped Topping, Do Not Thaw
3 squares semi-sweet chocolate
DIRECTIONS
1. Line an 8 in square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until well blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
2. Microwave frozen cool whip and chocolate in microwavable bowl on high for 1 min; stir. Microwave 15 to 30 secs more or until chocolate is melted; stir until well blended. Pour over peanut butter layer; spread to cover peanut butter layer.
3. Refrigerate 2 hours. Use foil handles to life dessert from pan before cutting.
SUGGESTION: You can almost make Buckeye Bars and freeze them for up to 1 month. Store in airtight container for up to 1 month. Thaw in refrigerator before serving.
Easy Chocolate Fudge (5 Way Fudge)
TOTAL: 10 mins plus refrigerating
SERVINGS: 25
INGREDIENTS
1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
DIRECTIONS (Original Fudge)
1. Line 8 inch square pan with foil, with ends of foil extending over sides.
2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.
3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.
4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.
5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.
SUGGESTIONS/ADD-INS:
1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.
2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.
3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.
4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.
SERVINGS: 25
INGREDIENTS
1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
DIRECTIONS (Original Fudge)
1. Line 8 inch square pan with foil, with ends of foil extending over sides.
2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.
3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.
4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.
5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.
SUGGESTIONS/ADD-INS:
1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.
2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.
3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.
4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.
Easy Stuffed Shells
PREP: 20 mins
BAKE: 40 mins
SERVINGS: 12
INGREDIENTS
1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese
DIRECTIONS
1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.
2. Cover and bake at 350f for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.
SUGGESTION: I would also include a little bit of cooked italian sausage in each shell as well. Shouldn't take more than a pound of sausage.
BAKE: 40 mins
SERVINGS: 12
INGREDIENTS
1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese
DIRECTIONS
1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.
2. Cover and bake at 350f for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.
SUGGESTION: I would also include a little bit of cooked italian sausage in each shell as well. Shouldn't take more than a pound of sausage.
Banana Colada Sundaes
PREP/TOTAL TIME: 20 Mins
SERVING: 8
INGREDIENTS
6 Tbsp butter, cubed
1/3 cup packed brown sugar
1/3 orange juice
2 tsp ground cinnamon
4 medium bananas. sliced
1/2 tsp rum extract
3 pints vanilla ice cream
1/2 cup flaked coconut, toasted
DIRECTIONS
1. In a small saucepan, combine the butter, brown sugar, orange juice, and cinnamon. Cook and stire over medium heat for 4 -5 mins or until sauce is smooth.
2. Stir in bananas; heat through. Remove from heat; stir in extract.
3. Serve warm over ice cream. Sprinkle with coconut.
SERVING: 8
INGREDIENTS
6 Tbsp butter, cubed
1/3 cup packed brown sugar
1/3 orange juice
2 tsp ground cinnamon
4 medium bananas. sliced
1/2 tsp rum extract
3 pints vanilla ice cream
1/2 cup flaked coconut, toasted
DIRECTIONS
1. In a small saucepan, combine the butter, brown sugar, orange juice, and cinnamon. Cook and stire over medium heat for 4 -5 mins or until sauce is smooth.
2. Stir in bananas; heat through. Remove from heat; stir in extract.
3. Serve warm over ice cream. Sprinkle with coconut.
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