Homemade Donuts

After Jim's suggestion that we make homemade French fries, he suggested, since we already had the oil in the pan, that we make donuts.

Now, neither of us have ever made homemade donuts before, but we thought, what the heck, let's give it a try!

I knew I'd seen a donut recipe on one of the food blogs I follow not too long ago, so off I went looking and I found it on Our Life in the Kitchen, one of my favorite foodie blogs.

Here is the link to Karen of Our Life in the Kitchen's Donut Recipe (her pics are much better than mine-- she's a photographer too!).  

DONUTS INGREDIENTS:
2 packs Rapid Rise Yeast
1/2 cup sugar
2 eggs
1 1/2 cups milk
1/4 cup water
5 cups flour
1/3 cup shortening
1 tsp salt
Vegetable Oil


GLAZE INGREDIENTS:
2 cups powdered sugar
1/3 cup butter
2 tsp vanilla
4-6 tbsp hot water

In a large bowl, dissolve the yeast in lukewarm water.  Add lukewarm milk, salt, eggs, shortening and two cups of the flour.  Beat on low until it's blended.  Scrape down the sides and continue mixing on medium for another couple of minutes.

Add the remaining flour.

Beat until smooth and well blended.  Cover the bowl with a damp towel and set in a warm spot.  Let it rise for an hour, or until the dough has doubled in size.

Turn the dough onto a lightly floured surface.  Roll it out to about 1/2 inch thick.  Cut out the donuts.  Gently re-roll the scraps so no dough is wasted.  Set the donuts back in the warm spot, cover, and let rise for about half an hour.

Meanwhile, mix up the glaze.

Heat vegetable oil to 350 degrees.

Gently drop in two or three donuts at a time and let them cook until they float, only about a minute.  Flip over and cook for another minute.

Dunk them in the glaze.  Set on a rack to cool.

Best eaten while WARM!!!

I would encourage you give making donuts a try.  They're not as hard as they seem and they are delicious while they're still warm!

'til next time, find your joy~

Kelly

Christmas Morning Brunch Part I

We traditionally have a Christmas morning brunch which includes an egg bake and fruit.  This year I added The Pioneer Woman's Cinnamon Rolls.  They were divine!  They are now part of our new Christmas morning brunch tradition (and I'm betting we'll find a few other times to make them as well!).  Click here for the recipe!

Did I mention they were heavenly?  Divine?  Absolutely delicious? 

The dough.

 

Rolling the dough after smearing with butter, brown sugar and cinnamon!

Cinnamon Rolls in the dish before baking.

Cinnamon Rolls fresh out of the oven, smothered with Maple Icing!

Did I mention they were absolutely phenomenal?

Enjoy!

Kelly

stopitoff.blogspot.com

Christmas Morning Brunch Part II

Egg bake has been a holiday tradition for our family for many years.  No two egg bakes are ever alike as you can layer just about anything you like into the bake...the meat(s) of your choice, vegetables, cheeses, or just keep it plan cheese for those they don't like the 'extras'.  Just use what you happen to have on hand.  I love it with everything!

This Christmas I made two different egg bakes - one was loaded and one was simple.  That way there was something for everyone!

Everything Egg Bake - includes ham, crumbled bacon, cheese, spinach, green onions and mushrooms.

Basic Egg Bake with ham and cheese.

EGG BAKE

Preheat oven to 350 degrees.

Ingredients:
8 slices bread (use any type; great for the 'day old' variety)
16 oz cheese, shredded (use your favorite- I use sharp cheddar or cheddar/jack mix)
2 cups meat (ham, bacon, sausage; or any combination)
2 cups vegetables (chopped green onions, mushrooms, green peppers, spinach, broccoli; or any combination)
8 eggs
3 cups milk
1/2 tsp salt
1 1/4 tsp dry mustard

Break up bread, layer in a greased (use spray oil) 9x13 pan.  Follow with a layer of cheese (save some for top after baked), meat, veggies and cheese.

Beat eggs in medium bowl with wire whisk.  Add milk, salt and dry mustard.  Mix thoroughly.  Pour over bread, meat, veggie and cheese layers.

Bake 55 minutes.  Sprinkle with remaining cheese.  Let stand 10 minutes.

Note: If I add a lot of veggies, I will increase the milk by 1 cup to 4 cups total and add 2 additional eggs (10 total). Increase baking time to 65 to 70 minutes.

Great to make a day ahead and store in the refrigerator to pop in the oven the next morning!

Kelly~

stopitoff.blogspot.com