Cake Doughnuts
3 1/3 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 tablespoons shortening
2 eggs
3/4 cup milk
Heat oil in deep fryer or heavy kettle to 375 degrees.
Beat 1 ½ cups of the flour and the remaining ingredients in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured board; roll out 3/8th inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 ½ minutes on each side. Drain on paper towels. Serve plain, sugared or frosted.
Tuesday, March 22, 2011
Saturday, March 19, 2011
Pumpkin Bundt Cake
Pumpkin Bundt Cake
You need a 12 cup bundt pan or equivilent pans to hold batter. Spray well with vegetable oil spray. Lightly flour.
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
Dash of cloves
2 teaspoons butter
Combine these ingredients in a small bowl. Cut in the butter with a fork or pastry blender until mixture is crumbly.
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup cooked pumpkin (canned variety is great!)
8 ounces sour cream
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest
Combine flour, cinnamon, baking soda and salt in a bowl. Set aside. Creat the butter and sugar together in a large mixing bowl until light and fluffy.
Add eggs, one at a time and beat well after each addition. Add the rest of the ingredient, mixing well. Stir in the flour mixture.
Pour half of the batter into the prepared pan. Sprinkle the crumbly mixture over the batter. Top with the remaining batter.
Bake for 55-60 minutes in a 350 degree, preheated oven. Cool for at least 30 minutes in the pan before inverting it onto a wire rack to finish cooling.
Glaze with a combined mixture of 1 1/2 cups powdered sugar and enough fresh orange juice to make a thick but pourable icing.
You need a 12 cup bundt pan or equivilent pans to hold batter. Spray well with vegetable oil spray. Lightly flour.
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
Dash of cloves
2 teaspoons butter
Combine these ingredients in a small bowl. Cut in the butter with a fork or pastry blender until mixture is crumbly.
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup cooked pumpkin (canned variety is great!)
8 ounces sour cream
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest
Combine flour, cinnamon, baking soda and salt in a bowl. Set aside. Creat the butter and sugar together in a large mixing bowl until light and fluffy.
Add eggs, one at a time and beat well after each addition. Add the rest of the ingredient, mixing well. Stir in the flour mixture.
Pour half of the batter into the prepared pan. Sprinkle the crumbly mixture over the batter. Top with the remaining batter.
Bake for 55-60 minutes in a 350 degree, preheated oven. Cool for at least 30 minutes in the pan before inverting it onto a wire rack to finish cooling.
Glaze with a combined mixture of 1 1/2 cups powdered sugar and enough fresh orange juice to make a thick but pourable icing.
Lemon Zucchini Cake with Cream Cheese Frosting
Citrus Zucchini Cake with Cream Cheese Frosting
1 box lemon cake mix
4 eggs, slightly beaten
2 cups zucchini, peeled and grated (I leave the peel on but that's just a preference)
4 ounce package instant lemon pudding mix
1 tablespoon lemon zest
1 tablespoon orange zest
Mix all the cake ingredients together until well combined but not over beatened. Spread into a 9 x 12" baking pan. Bake at 325 for approximately 40-45 minutes. Remove from oven and cool completely on a wire rack.
Frosting
3 tablespoons butter, softened NOT melted
3 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
1 teaspoon (approximately) fresh lemon juice
Cream together butter and cream cheese. Add powdered sugar and beat in well. Add lemon juice, vanilla and zest and combine. Frost cooled cake.
1 box lemon cake mix
4 eggs, slightly beaten
2 cups zucchini, peeled and grated (I leave the peel on but that's just a preference)
4 ounce package instant lemon pudding mix
1 tablespoon lemon zest
1 tablespoon orange zest
Mix all the cake ingredients together until well combined but not over beatened. Spread into a 9 x 12" baking pan. Bake at 325 for approximately 40-45 minutes. Remove from oven and cool completely on a wire rack.
Frosting
3 tablespoons butter, softened NOT melted
3 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
1 teaspoon (approximately) fresh lemon juice
Cream together butter and cream cheese. Add powdered sugar and beat in well. Add lemon juice, vanilla and zest and combine. Frost cooled cake.
Monday, March 14, 2011
Easy Brownies
8 ounces unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped nuts, your choice (optional)
Melt chocolate and butter together. Cool slightly. Beat eggs, sugar, and vanilla in a large bowl. Blend in chocolate mixtures. Stir in flour to just blend. Add nuts. Spread in a greased 13x9-inch baking pan (or two smaller pans). Bake at 350 for approximately 20 minutes. Cool in pan before cutting into squares.
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped nuts, your choice (optional)
Melt chocolate and butter together. Cool slightly. Beat eggs, sugar, and vanilla in a large bowl. Blend in chocolate mixtures. Stir in flour to just blend. Add nuts. Spread in a greased 13x9-inch baking pan (or two smaller pans). Bake at 350 for approximately 20 minutes. Cool in pan before cutting into squares.
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