SHENKLI (SWISS DOUGHNUTS)
Posted for ZWT II. This is adapted from a really nice Ohio cookbook that I received in a recent Zaar cookbook swap. I haven't tried this yet. Prep/cook time is a guess, and servings are an estimate because the original recipe is a little unclear about how big you are supposed to make the doughnuts.
Provided by Muffin Goddess
Categories Breads
Time 1h10m
Yield 115-125 doughnuts
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
- In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
- Add this to the butter/sugar mixture and mix well.
- Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
- Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
- Chill 4 hours or overnight in refrigerator.
- Deep-fry chilled dough in batches in hot oil until golden brown (if using a deep-fryer, use manufacturer's suggested setting. If using a deep skillet on the stovetop, heat oil until it shimmers but doesn't smoke).
- Drain on paper towels. Serve.
- These can be frozen once cooled.
Nutrition Facts : Calories 71.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 17.9, Sodium 34.7, Carbohydrate 12.7, Fiber 0.3, Sugar 5.3, Protein 1.5
BETTER-THAN-SEX COFFEE
From Southern to the Core, a beautifully presented cookbook that I received in the 2011 Cookbook Swap from BusyMomof3. Times are estimated and I have not included overnight chill time if you choose to serve chilled.
Provided by ImPat
Categories Beverages
Time 5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the coffee mix, hot water and sugar in a lare bowl or pitcher.
- Add the chocolate syrup, vanilla and milk; mix well and cover and refrigerate overnight.
- Serve either hot or cold with a scoop of icecream on top of each serving.
Nutrition Facts : Calories 226.4, Fat 7.2, SaturatedFat 4.3, Cholesterol 25.4, Sodium 100.2, Carbohydrate 36.1, Fiber 0.4, Sugar 28.3, Protein 4.6
SCROPINO (COCKTAIL)
I found this recipe in a Sandra Lee's cookbook that I borrowed from the library. I haven't tried it yet, but posting it for safe keeping.
Provided by diner524
Categories Beverages
Time 3m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, combine gelato, vodka and lemoncello. Blend until smooth.
- Divide between 2 glasses (picture has thin, tall glasses like champagne flutes), then add sparkling wine to fill glasses. Garnish with lemon slices if desired.
Nutrition Facts : Calories 98.2, Sodium 0.4
MOZZARELLA AND TOMATO DOUGHNUTS
Make and share this Mozzarella and Tomato Doughnuts recipe from Food.com.
Provided by Doreen Randal
Categories Breads
Yield 24 doughnuts
Number Of Ingredients 12
Steps:
- Mix together the flour, salt, pepper and Parmesan in a bowl.
- Add the yeast to the water and it to fizz and become frothy.
- Pour into the flour mix, add the oil and the egg and mix to a soft dough.
- Turn onto a floured surface, knead 5 minutes until smooth and no longer sticky.
- Cut each tomato into six, cut the mozzarella into 24 chunks.
- Divide the dough into 24 pieces, shape each piece into a ball and flatten.
- Place a piece of mozzarella and tomato onto each flattened ball, draw the dough over the filling, pinch to enclose, then place on a greased baking tray.
- Cover with a greased plastic sheet, eg. a clean pedal bin liner.
- Allow to prove at room temperature for 1 hour until dough is springy when pressed.
- Heat the oil to 180C in a large saucepan (Test by dropping a cube of bread into the oil, if it rises to the top immediately the oil is hot enough). Fry the doughnuts a few at a time for about 5 minutes until a deep golden.
- Drain and serve hot or cold.
- NB: These will freeze for 1 month.
- To serve defrost and warm in oven 1 minute.
Nutrition Facts : Calories 76.5, Fat 2.2, SaturatedFat 0.9, Cholesterol 12, Sodium 101.3, Carbohydrate 10.7, Fiber 0.7, Sugar 0.2, Protein 3.4
GIGI'S OVEN BAKED DOUGHNUTS
My Grandma (Gigi) received monthly recipe cards from the Montana-Dakota Utilies Co during World War II. This was a recipe from the month of "April" Year unknown. The comment on the card states: Bake your doughnuts--and give your fat to the War Effort. Majority of time is the dough rising. **It takes a few minutes less when "proofed" in higher heat with fairly high humidity**
Provided by Krsi Sue
Categories Yeast Breads
Time 1h35m
Yield 24 doughnuts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soften yeast in lukewarm water.
- Scald milk and pour over shortening, sugar and salt.
- Cool to lukewarm.
- Add yeast, beaten eggs, flour and spices.
- Let double in size.
- Roll out to 1/2 inch thickness.
- Cut into 3 inch rounds, place on pans, grease tops and let rise 20 minutes.
- Bake at 400 degrees for 20 minutes.
- Spread with butter and sprinkle with sugar while warm.
Nutrition Facts : Calories 568, Fat 16.6, SaturatedFat 5.1, Cholesterol 79, Sodium 832, Carbohydrate 88.2, Fiber 3.4, Sugar 8.9, Protein 15.3
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