Crispy and Creamy Doughnuts

1K made it  |  991 reviews

Recipe by:Kelly

"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."

Ingredients

2 h 40 m18 servings330 cals

• Harmons
• 870 E 800 N
• OREM, UT 84097

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
  
  
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening

• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed
• Add all ingredients to list

Directions

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• Prep
  10 m
• Cook
  30 m
• Ready In
  2 h 40 m

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
6. http://allrecipes.com/recipe/45921/crispy-and-creamy-doughnuts/?internalSource=hub%20recipe&referringId=355&referringContentType=recipe%20hub&clickId=cardslot%208

Mom's Zucchini Cobbler

Zucchini Cobbler
A very delicious dessert which tastes like Apple Cobbler

Source:  Allrecipes

Prep Time:        20 Minutes.       Cook Time: 35-40 min   approx. Makes: 1 10x15 inch baking dish (25  servings) Rating: 9

Ingredients

8 cups peeled, chopped zucchini              3 cups all-purpose flour
2/3 cup lemon juice                                1 c. ea. white & br sugar
1 cup white sugar                                   1 1/2 cups butter, chilled
1 teaspoon ground cinnamon                   1 t. ground cinnamon
1/2 teaspoon ground nutmeg                   1 c. oatmeal

Directions

Seed large zucchini and peel. Slice lengthwise into 4 pieces so that each section are almost a "C" shape. Slice thin to look like apple slices. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.  Preheat oven to 375’. Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.  Stir 1/2 cup of butter mixture into zucchini mixture.  Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust. Add oatmeal to remaining crumbs and sprinkle over zucchini. Sprinkle with 1 t. cinnamon. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold with ice cream.

Tip: makes 2 smaller pans, may want to reduce amount of flour mixture when making one or increase the apples for 2 pans.

Chicken Bacon Ranch Lasagna

Chicken Bacon Ranch Lasagna

 

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This Chicken Bacon Ranch Lasagna is such a unique and DELICIOUS spin on a classic. It is packed with flavor and yummy ingredients. This will become an instant family favorite and one you want to make over and over again!

Ingredients

• 9 lasagna noodle, cooked according to package directions
• 6 cups cooked and chopped chicken breasts
• 2¼ cups of cooked and chopped bacon
• 3 cups grated cheddar cheese

SAUCE

• ¼ cup butter
• ¼ cup flour
• 3 cups heavy cream
• 2½ cups milk
• 1 package ranch dressing mix
• 1 chicken bullion, crushed

Instructions

SAUCE

1. In a large sauce pan melt butter and add flour. Cook for 1 minute. Add heavy cream, milk, ranch dressing, and bullion. Cook over medium high heat, stirring constantly, until it comes to a boil.

TO ASSEMBLE:

1. Preheat oven to 350 degree F.
2. Spray a 9x13 baking dish with cooking spray.
3. Lay 3 noodles on the bottom of dish. Next sprinkle 2 cups of chicken evenly over the noodle. Next sprinkle ¾ cup bacon over the chicken. Next pour ⅓, (about 2 cups), of the sauce over the top of the bacon. Next sprinkle 1 cup of the cheese over the sauce and repeat 2 more times.
4. Bake for 45 minutes or until heated all the way through.

Brie, Apple and Cranberry Grilled Cheese

BRIE, APPLE AND CRANBERRY GRILLED CHEESE

INGREDIENTS:

• 4 sturdy slices sourdough bread (not super soft)
• 4 tablespoons butter
• 8 ounce wedge of brie (chilled), rind removed, cut into thin pieces
• 1 medium honeycrisp apple, cut into thin slices
• 1/2 cup whole berry cranberry sauce

DIRECTIONS:

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1. Butter the four slices of bread.  
2. Heat a large skillet over medium-high heat.  Place two slices of bread butter-side-down on the skillet.  Top each slice with brie pieces, sliced apple and cranberry sauce.  Place the other slices of bread on top- butter-side-up. Place a lid  on top of the skillet.
3. Reduce heat to medium and let the sandwiches toast on the bottom.  When the cheese looks like it's beginning to melt, take the lid off the skillet and use a spatula to check under the sandwiches.  When they're golden brown, flip them gently.  Toast the other side of the sandwich until golden brown.  Serve and eat immediately with a glass of chilled Sauvignon Blanc!

SOURCE:  RecipeGirl.com

http://www.recipegirl.com/2015/11/12/brie-apple-and-cranberry-grilled-cheese/

Peach Roll by Casey Roberts

This dessert is BEYOND incredible!!!

5 eggs
1/2 tsp salt
1 1/4 cup sugar
3/4 tsp almond extract
1/3 cup Bisquick
Powdered sugar
1 pint whipping cream
About 6-8 peaches, peeled and sliced

1. Preheat the oven to 400 degrees
2. Beat the eggs in a stand mixer on HIGH for 13 minutes until they are very stiff
3. While the eggs are beating:  
1. Spray a cookie sheet with non-stick cooking spray
2. Cover the pan with a layer of aluminum foil (don't fold over the edge)
3. Generously grease the aluminum foil with Crisco, then flour the greased surface, tap off excess flour
4. Slowly add in the sugar to the egg mixture.  
5. Then add in the rest of the ingredients
6. Pour the batter over the foil.  Bake for 13 minutes at 400 degrees until light brown on the top.
7. While the cake bakes:
1. Sift a layer of powdered sugar onto a white towel.
8. When you pull the cake out of the oven, gently pull the edges of the cake away from the tin foil to make it easier to get the cake out of the foil.
9. Gently dump the cake onto the powdered sugar towel.  
10. Gently peel off the tin foil from the bottom of the cake.
11. Sprinkle the cake with powdered sugar.
12. Fold remaining sides of the towel (or use an additional towel) to gently roll up the cake lengthwise to let it cool.
13. When you are ready to serve, unroll the cake and spread with whipped cream and peaches over 2/3 of the cake.  Gently roll it into thirds using the towel to help you.  Chill.

Coconut Sheet Cake

Coconut Sheet Cake

 

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This cake literally MELTS IN YOUR MOUTH!!! It is beyond delicious and super simple to make! One of my favorite cake recipes to date!

Ingredients

• 2 cups flour plus 2 Tablespoon flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• ¼ cup shredded coconut

COCONUT FROSTING

• ½ cup butter
• 6 Tablespoons milk
• 3½ cups powdered sugar
• 1 teaspoon coconut extract

ADDITIONAL INGREDIENTS

• Sweetened Shredded Coconut for topping

Instructions

1. In a large mixing bowl, measure flour and sugar. Set aside.
2. In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
3. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
4. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.

COCONUT FROSTING

1. Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
3. Sprinkle top of cake with shredded coconut.

http://www.chef-in-training.com/2015/01/coconut-sheet-cake/

Zucchini Cookies

Zucchini Cookies

 

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This is a DELICIOUS way to use up some zucchini! These cookies are soft and cake like and taste wonderful!

Ingredients

• 1½ cups flour
• 1 cup sugar
• ½ teaspoon Baking Soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¾ teaspoon cinnamon
• ¾ cup shortening
• 1 egg
• 1 cup grated zucchini
• 1¾ cups quick oats

FROSTING

• ½ cup butter, softened
• 3 Tablespoons milk
• 2 teaspoons vanilla
• 3-4 cups powdered sugar

Instructions

COOKIES

1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.
3. Spoon drops of cookie dough onto greased cookie sheet.
4. Bake at 400 degrees F for 8-10 minutes. Let cool.

FROSTING

1. Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached.
2. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

http://www.chef-in-training.com/2014/07/zucchini-cookies/