THE BEST OLD-FASHIONED DOUGHNUTS
We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 doughnuts and 8 holes
Number Of Ingredients 11
Steps:
- Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
- Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
- Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
- Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
- Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
- Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
- Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
- Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
BEST BOURBON OLD FASHIONED
Steps:
- To a cocktail glass, add 2 tsp (2 bar spoons) of simple syrup (we prefer making our simple syrup with 1 part turbinado sugar and 1 part water - see notes for method).
- Add 3 dashes Angostura bitters.
- Add 3 dashes orange bitters.
- Add a large ice cube to the glass.
- Add 2 ounces (60 ml) of bourbon.
- Stir, ideally for 1 minute and for at least 20 seconds.
- Spritz an orange peel over the glass to release its oils. Then twist the peel and add to the glass.
- Top with a cocktail cherry.
- Cheers and repeat!
Nutrition Facts : ServingSize 1 cocktail, Calories 172 kcal, Carbohydrate 8.4 g, Sodium 1 mg, Fiber 0.1 g, Sugar 8.3 g
OLD-FASHIONED
The old-fashioned is one of the oldest mixed drinks in the cocktail canon. (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served. Both rye and bourbon are suitable base spirits. For the sweetener, purists muddle up a sugar cube with water and a couple dashes of bitters, but simple syrup works as well. Twists can be orange, lemon or both (known as "rabbit ears"). A fruited version of the drink came into vogue after Prohibition and involves the muddling of a cherry and orange slice along with the sugar. That version remains widespread, but we advocate the more elemental rendition that took hold in the late 1800s, one that allows the flavors of the whiskey to shine.
Provided by Robert Simonson
Categories cocktails
Time 2m
Yield 1 drink
Number Of Ingredients 4
Steps:
- Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir.
- Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
BEST OLD-FASHIONED BURGERS
Freshly ground is key here. Don't over process the meat. You will not be disappointed. Thanks agian ATK.
Provided by Londonsbk
Categories Meat
Time 55m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
- Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
- Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/4 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
- Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-wide down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
- Return skillet to high heat; add oil and heat until just smoking. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
- Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.
- Classic Burger Sauce: Mix ingredients together (makes 1/4 cup).
Nutrition Facts : Calories 653.6, Fat 44.7, SaturatedFat 19.1, Cholesterol 125.1, Sodium 581.6, Carbohydrate 26.6, Fiber 1, Sugar 4.6, Protein 34.5
OLD FASHIONED
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the drink for Colonel James E. Pepper, a member of the club and by some accounts a prominent bourbon distiller.
Provided by Robert Hess
Categories Cocktail Bourbon Whiskey Rye Bitters Alcoholic Christmas Cocktail Party Drink
Yield Makes 1 cocktail
Number Of Ingredients 5
Steps:
- In old-fashioned glass, combine simple syrup and bitters. Fill glass halfway with ice, then stir about a dozen times. Add enough ice to fill glass. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Stir just until drink is cold and alcoholic bite has softened, about a dozen times. Garnish with cherry, swizzle stick, and straw.
OLD FASHIONED
A traditional whisky cocktail with bitters, soda water and a simple orange garnish. Serve in a tumbler with plenty of ice
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 7
Steps:
- Put the sugar, bitters and water in a small tumbler. Mix until the sugar dissolves if using granulated. Fill your glass with ice and stir in the whisky. Add a splash of soda water if you like and mix. Garnish with the orange and cherry.
Nutrition Facts : Calories 191 calories, Carbohydrate 7.2 grams carbohydrates, Sugar 7.2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein
More about "best old fashioned food"
18 OLD-FASHIONED RECIPES THAT ARE STILL ROCKING TODAY
From stayathomemum.com.au
- Ginger Crunch Slice. Oh, I droll just thinking about this slice… a delicious biscuit base with a sharp tang of ginger crunch on top – takes me back to my childhood and it is really easy to make!
- Golden Syrup Steamed Pudding. This recipe always reminds me of my childhood – and it is a recipe that I love to make in the Winter months to enjoy with the boys, with a great big scoop of vanilla ice cream!
- Sand Cake. Sand Cake is an old fashioned cake that is a cross between a sponge cake and a butter cake – it is easy to make because you just throw all the ingredients into a bowl and beat it!
30 GOOD OLD RECIPES FROM GRANDMA'S KITCHEN - …
From recipelion.com
OLD-FASHIONED BLUEBERRY PIE RECIPE - FOOD & WINE
From foodandwine.com
- On a lightly floured surface, roll out the Flaky Pie Pastry into two 12-inch rounds 1/8 inch thick. Fit 1 round into a 9-inch glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use.
- Preheat the oven to 375°. In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch, fold the overhang under and crimp decoratively.
- Using a sharp knife, make a 1-inch slash in the center of the top crust. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.
5 THINGS TO EAT WITH AN OLD FASHIONED | KITCHN
From thekitchn.com
- Roasted Almonds with Paprika and Orange. A salty snack is always a good choice alongside any cocktail, but these smoky roasted almonds work particularly well with an Old Fashioned, as the orange zest mimics the orange notes of the drink.
- Pimento Cheese Deviled Eggs with Toasted Pecans. With bourbon in your glass, it only feels right to snack on something with Southern roots. Not only are deviled eggs a classic bite, but this version is also stuffed with two more signature ingredients: pimento cheese and pecans.
- Grilled BBQ Chicken Wings. Full-bodied brown spirits like bourbon hold up well to the bold flavor of any barbecued meat, but these wings are particularly fun because they let you pace your meal alongside a drink or two.
BA'S BEST OLD-FASHIONED RECIPE | BON APPéTIT
From bonappetit.com
- Add 3 ice cubes and pour rye over. Stir 20 seconds to chill cocktail and dilute whiskey. Garnish with orange wedge and cherry, if using.
THE BEST OLD FASHIONED COCKTAIL RECIPE · I AM A FOOD BLOG
THE BEST OLD FASHIONED COCKTAIL RECIPE IN ALL THE LAND ...
From lifewhack.me
- Shake the concoction around the bottom of the glass a little bit to even it out, and throw in your cherry and orange slice. (Muddle again slightly)
BEST OLD FASHIONED RECIPE - HOW TO MAKE AN OLD FASHIONED ...
50 OLD-FASHIONED RECIPES YOU SHOULD MAKE NOW - MSN
From msn.com
- Roasted Potatoes. The practice of roasting and eating plant starches goes back 120,000 years, so it doesn't get much more old-fashioned than good old roasted potatoes.
- Classic Beef Stew. The practice of simmering meat in liquid over a fire goes back at least 5,000 years and perhaps as many as 20,000, so stew is another beloved dish that puts the "old" in "old-fashioned."
- Smoky Spanish Beef Stew. Various cultures have made beef stew their own by tweaking the particular herbs, spices, potatoes, and vegetables that make up the stew, along with the beef.
BEST THE BEST OLD-FASHIONED DOUGHNUTS RECIPES | FOOD ...
From foodnetwork.ca
Servings 8Total Time 1 hr 30 minsCategory Dessert
BEST OLD FASHIONED RECIPE 2022 ️ - JOJO RECIPES - FOOD ...
From jojorecipes.com
EWG'S FOOD SCORES | MOM'S BEST OLD FASHIONED OATS CEREALS
From ewg.org
17 BEST OLD FASHIONED MEATLOAF RECIPE IDEAS IN 2022 | FOOD ...
From pinterest.ca
THE BEST WHISKIES FOR MAKING AN OLD FASHIONED - NEXT LUXURY
From nextluxury.com
GRANNY’S VITAL VITTLES IS ABOUT OLD-FASHIONED FOOD
From grannysvitalvittles.com
RETRO BRITISH RECIPES - BBC FOOD
From bbc.co.uk
BEST OLD FASHIONED RECIPE: HOW TO MAKE THIS CLASSIC ...
From robbreport.com
FOOD - THE OLD FASHIONED
From theoldfashioned.com
30 OLD-FASHIONED FOODS TO COOK AT HOME — EAT THIS NOT …
From eatthis.com
100 BEST OLD FASHIONED RECIPE IDEAS | RECIPES, FOOD, BEST ...
From pinterest.ca
HOW TO MAKE THE BEST OLD FASHIONED - LIQUOR.COM
From liquor.com
BEST OLD FASHIONED SODA BRANDS - EASTN.SERVEGAME.ORG
From eastn.servegame.org
10 BEST OLD FASHIONED DINNER RECIPES - YUMMLY
From yummly.co.uk
BEST CHOCOLATE CHIP OATMEAL COOKIE RECIPE: DELICIOUS OLD ...
From 30seconds.com
14 OLD-FASHIONED DINNER RECIPES WORTH MAKING AGAIN ...
From allrecipes.com
TOP 10 BEST OLD FASHIONED HAND HELD FOOD CHOPPER REVIEWED ...
From mostraturisme.com
100 BEST OLD FASHIONED RECIPES - PRUDENT PENNY PINCHER
From prudentpennypincher.com
BEST WHISKEY FOR OLD-FASHIONED | FOOD FOR NET
From foodfornet.com
THE BEST OLD-FASHIONED RECIPE COLLECTION: 12 CAFETERIA ...
From mrfood.com
BEST PEANUT BUTTER WHISKEY OLD FASHIONED RECIPE, HOW TO ...
From robbreport.com
THE BEST OLD FASHIONED COCKTAIL RECIPES | COOL MATERIAL
From coolmaterial.com
THE BEST OLD FASHIONED MOLASSES COOKIES | FOODTALK
From foodtalkdaily.com
BEST 5 OLD-FASHIONED ANTIQUE MEAT ... - FOOD MEAT GRINDER
From foodmeatgrinder.com
31 OLD FASHIONED RECIPES FROM THE 1950S - RECIPELION.COM
From recipelion.com
99 BEST OLD FASHIONED FOOD IDEAS | FOOD, VINTAGE RECIPES ...
From pinterest.com
OLD FASHIONED FOODS, INC. COMPANY PROFILE | MAYVILLE, WI ...
From dnb.com
42 OLD-FASHIONED DINNER RECIPES, DESSERT ... - MRFOOD.COM
From mrfood.com
10 BEST OLD FASHIONED DINNER RECIPES - YUMMLY
From yummly.com
40 OLD-FASHIONED RECIPES FOR SOUTHERN FOOD | TASTE OF …
BEST OLD FASHIONED SODA BRANDS - BEEDRILL.DOES-IT.NET
From beedrill.does-it.net
BEST SITES ABOUT OLD FASHIONED SOUL FOOD RECIPES
From great-recipe.com
BEST OLD-FASHIONED CHICKEN STEW RECIPES | THE PIONEER ...
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love