Pumpkin Cake Doughnuts

 

Pumpkin doughnuts: Mix the ingredients

Preheat oven to 350

Place the following in a mixing bowl:

1/2 cup (99g) vegetable oil
3 large eggs
1 to 1 1/2 cups (198g to 298g) granulated sugar*
1 1/2 cups (340g) pumpkin purée
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon plus heaping 1/4 teaspoon each nutmeg and ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (227g) King Arthur Unbleached All-Purpose Flour, stirring just until smooth.

BTW, this is a great place to try King Arthur Unbleached Self-Rising Flour. Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour.

Lightly grease two standard doughnut pans.

As I mentioned earlier, if you don't have doughnut pans, you can bake these in a couple of standard muffin tins; they just won't be doughnuts.

Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well; a tablespoon cookie scoop helps with this task.

If you're making muffins, fill each well about 3/4 full; the recipe makes 15, so you'll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're using self-rising flour, bake for the longer amount of time.

If you're making muffins, they'll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated or extra-fine sugar.

Serve immediately. More on that later.

If you've made muffins, sprinkle their tops heavily with the spiced sugar of your choice.

ATK Chocolate Cake Doughnuts

 

Doughnuts

2¼ cups (11¼ ounces) all-purpose flour 

1 cup (3 ounces) unsweetened cocoa powder 

1 teaspoon baking powder 

½ teaspoon baking soda 

¾ teaspoon table salt 

4 tablespoons unsalted butter softened

1 cup (7 ounces) granulated sugar 

1 large egg, room temperature

1½ cups sour cream 

3 quarts peanut or vegetable oil for frying

Glaze

3 cups (12 ounces) confectioners' sugar 

½ cup whole milk 

¼ cup (¾ ounce) unsweetened cocoa powder 

BEFORE YOU BEGIN

Use a Dutch oven that holds 6 quarts or more. If you don't have a 3-inch doughnut cutter, use a 3-inch round biscuit cutter and stamp out the holes with a 1½-inch biscuit cutter.

1

INSTRUCTIONS

FOR THE DOUGHNUTS: Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl; set aside. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and beat until combined. Add sour cream and beat until smooth. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed. Stir batter once or twice with rubber spatula to ensure no dry streaks remain. Transfer batter to lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour.

2

 Transfer batter to floured counter and roll with heavily floured rolling pin into 10-inch round, about ½ inch thick. Using heavily floured 3-inch doughnut cutter, stamp out dough rings and holes, reflouring cutter between cuts. Gather scraps and gently press into disk; repeat rolling and stamping process until all dough is used. Transfer doughnuts and holes to lightly floured rimmed baking sheet, cover, and refrigerate for 30 minutes.

3

 Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 375 degrees. Carefully place 3 doughnuts and 3 doughnut holes into hot oil and fry until golden brown, about 45 seconds per side for holes and 60 seconds per side for doughnuts. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Using slotted spoon or wire skimmer, transfer doughnuts to prepared rack. Return oil to 375 degrees and repeat with remaining doughnuts and holes in 3 batches; let cool slightly.

4

FOR THE GLAZE: Whisk sugar, milk, and cocoa in bowl until combined. Once doughnuts are cool enough to handle, remove paper towels from rack. Dip both sides of each doughnut and doughnut hole into glaze, shaking off any excess, and return to wire rack. Let sit until glaze has set, about 10 minutes. Serve.

Kelly’s Pressure Cooker Beef Stew

 Pressure Cooker Beef Stew

Source: allrecipes.com

Ingredients

• 2 tablespoons vegetable oil 
• ½ cup all-purpose flour 
• 1 ¼ pounds beef stew meat, cubed 
• salt and ground black pepper to taste 
• 1 large onion, chopped 
• 2 tablespoons white sugar 
• 2 cups water 
• 2 cubes beef bouillon 
• 2 cloves garlic, minced 
• 1 bay leaf 
• 1 tablespoon dried parsley 
• 1 tablespoon dried basil 
• 4 potatoes, peeled and cut into 2-inch pieces 
• 2 cups peeled baby carrots
  

  Directions

  Instructions Checklist

  • Step 1

    Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.

  • Step 2

    Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.

  • Step 3

    Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.

  • Step 4

    Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

  
  

ATK Doughnuts

Doughnuts  

4 1/2 cups AP flour

1/2 cup sugar

1 tsp instant yeast

1 1/2 cup whole milk

1 egg

1 1/2 tsp salt

8 T butter cut in small cubes

2 Qts Vegetable Oil

Directions

In a bowl of a stand mixer, incorporate flour, sugar and yeast. Add milk and egg and mix for 2 minutes. Cover bowl with plastic wrap and let rest for 20 minutes. Add salt and mix 5-7 minutes. While mixer is running on med-low, add butter and mix for 7-13 minutes until we’ll incorporated. Put dough into a greased bowl, cover with plastic and refrigerate overnight.

Lightly flour countertop, turn dough out and mold into 8 inch square. Lightly dust with flour and roll out into 10x13 inch rectangle, about 1/2 inch thick. Stamp out 12 doughnuts and place on a rimmed baking sheet lined with parchment and slightly greased. Place in cold oven with a pan of boiling water for 45-60 minutes.

Heat oil in a heavy bottom pot to 360 degrees. Fry 3-4 doughnuts at a time, flipping over after 1 minute. Fry other side for an additional minute and drain on paper towel lined rack, inside a baking sheet. Cool 5 minutes and dip in glaze. Let set up until glaze has a matte finish and enjoy!

Glaze

3 1/4 cups powdered sugar

1/2 cup hot water

Pinch of salt

ATK Sticky Buns

 Sticky Buns

Source: America’s Test Kitchen

Ingredients 

Dough:

1 1/3 oz bread flour

2/3 c water

2/3 c milk

1 egg + 1 egg yolk

15 1/8 oz Bread flour

2 tsp instant yeast

1/2 tsp salt

3 Tbsp sugar

6 T unsalted butter

Sauce:

6T unsalted butter, melted

1/2 cup brown sugar

1/4 cup sugar

1/4 c dark corn syrup

1/4 tsp salt

2T water 

1 cup toasted and chopped pecans

Filling:

3/4 cup brown sugar

1 tsp cinnamon

Directions:

Dough: Mix flour and water in microwave safe bowl. Microwave 75 seconds. Mixture should be sticky and resemble a thick glue.

Add mixture to mixing bowl and add milk. Whisk to incorporate.

Add eggs, bread flour, and yeast. Mix on low speed 2 minutes until combined.

Let rest for 5 minutes then add salt and sugar. Mix med-low speed for 5 min.

Add butter then mix on med-low speed 5 min.

Flour countertop and turn dough out. Knead to bring together and form a tight ball. Place dough in greased bowl, spray top with cooking oil and cover with plastic wrap. Let sit until doubled in size.

Sauce: Whisk together butter, sugars, corn syrup, and salt. Then add water. Place sauce in bottom of greased 9x13 pan then sprinkle pecans over sauce.

Filling: Combine sugar and cinnamon

Once dough has doubled, turn out onto floured surface and pat into 18x15 in rectangle. Pat filling onto dough, leaving a 1 in border. Roll dough up along the longest side and pinch seam closed. Using floss, cut into 12 rolls and place in pan on top of sauce. Cover in plastic and let double in size. 

Place on rimmed baking sheet and put into 375 oven for 20 minutes. Cover with foil and continue baking 10-15 minutes until it registers 200 degrees. Let rolls sit in pan for 5 minutes before turning out onto platter. Enjoy!

Grandma Ebert’s Brownies

 INGREDIENTS 

4 Eggs

2 Cups Sugar

2 tsp vanilla

1 cup melted shortening 

6 Tbsp cocoa

1 1/2 cups flour

Beat eggs then add all ingredients. Mix until combined. Bake at 350 for 25- 35 minutes 

Roasted Tomatillo Salsa Verde Canning Recipe

 

Roasted Tomatillo Salsa Verde Canning Recipe

Canning roasted tomatillo salsa is a great way to preserve the abundance of tomatillos from the garden. Enjoy with your favorite Mexican recipes.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Canning

Cuisine: Mexican

Keyword: roasted tomatillo salsa verde

 

Servings: 6 pints

 

Calories: 8kcal

 

Author: Grow a Good Life

Ingredients

• 8 pounds tomatillos husks removed
• 4 medium white onions cut into wedges
• 4 jalapeño chiles or serrano peppers
• 6 cloves garlic peeled
• 1 cup fresh lime juice or bottled lime juice
• 1/2 cup chopped fresh cilantro leaves
• 2 teaspoons kosher salt (optional for flavor)
• 1 teaspoon black pepper (optional for flavor)
• 1/2 teaspoon ground cumin (optional for flavor)

Instructions

Prepare your canning jars and lids:

• Wash your jars and lids in warm, soapy water and rinse well.
• Place the jar rack into the water bath canner, set the clean jars in the canner, add water, and boil jars for 10 minutes to sterilize. Keep jars warm until they are ready to use.
• Warm your lids in a small pot of water over low heat.

Prepare and roast your vegetables:

• Preheat oven to 425˚F.
• Peel the husks off the tomatillos and rinse them well. Cut the tomatillos in half and add to a roasting pans. 
• Peel and cut your onion into chunks. Add to the roasting pans.
• Wash the jalapeño peppers and add them whole to a roasting pans.
• Peel your garlic, and scatter into the roasting pans.
• Roast the vegetables in a preheated oven roast until everything is slightly softened and charred, about 15-20 minutes. Flip half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.

Make your tomatillo salsa verde:

• While wearing gloves, remove stems and seeds from the jalapeño peppers. You can keep the seeds if you like more heat.
• Working in batches, add the roasted vegetables and their liquid to a food processor. Process until smooth, and then pour into a large sauce pot. Continue processing the vegetables in batches until done. 
• Add the lime juice, cilantro leaves, salt, pepper, cumin, and stir to combine. Bring the pot to a simmer, and then turn the heat to low and keep warm.

Can your roasted tomatillo salsa verde:

• Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel.
• Use the canning funnel and ladle to fill the jars with tomatillo salsa. Leave 1/2-inch headspace. Run your bubble popper through the jars to release bubbles. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
• Place the filled jars back into the canner. Adjust the water level to at least one inch above the jar tops.
• Cover and bring to boil over high heat. Once the water boils vigorously, continue boiling for 20 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary).
• When the processing time is complete, turn off the heat and let the canner cool and settle for about 5 minutes.
• Spread a kitchen towel on the counter. Remove the cover by tilting the lid away from you so that steam does not burn your face. Use a jar lifter to lift the jars from canner and place on the towel. 
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week. 
• Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12-18 months. Once the jar is open, refrigerate and use up within a week. Yields 6 pints.

Notes

• This is a tested safe canning recipe from The All New Ball Book of Canning and Preserving. Altering the recipe may make it unsafe for canning. If you make changes, freeze the salsa instead.
• All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft.