Cooking

Best Donuts Ever!

Not only are these donuts really tasty, but super easy!

I’ve been searching for a simple donut recipe since I bought my deep fryer a few weeks ago.  All of the recipes I found online were too time consuming and complicated.  The thought of spending my morning waiting for dough to rise with a rolling pin in hand was not appealing.  I wanted donuts within 30 minutes!

Determined to make donuts this weekend I started searching my cook books for any recipe that would work.  I found a recipe for Drop Doughnuts in Mormon Country Cooking by Winnifred C. Jardine.  The recipe didn’t call for yeast or a rolling pin!

Drop Doughnuts

Yield 2 Dozen

375 degrees (hot oil)

2 Eggs

1/3 cup sugar

2 tablespoons melted shortening (I used butter)

1/3 cup milk

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Beat eggs until very light.  Add sugar, melted shortening and milk.  Add dry ingredients which have been sifted together.  Mix well.  Drop by teaspoonfuls into deep hot fat.  Fry on all sides until golden brown.  Drain on unglazed brown paper; sprinkle with confectioners’ sugar.

Per my son’s request I made maple glaze.

1 cup powdered sugar

3 tablespoons maple syrup

Mix well

“These are the best donuts ever!!” said my son after the first bite.

Not too sweet, with a crisp outer shell, these donuts were as tasty as they were simple and will be a great new treat in this house!

Easiest Ever Marmalade

When Bountiful Baskets sold cases of mixed citrus fruit the first thing that came to my mind was marmalade.  I love the taste of marmalade, but anyone that has looked at the grocery stores knows how expensive it can be.

This was the first time making any type of preserves but after tasting the final product it will not be the last.

The recipe I used was from Ball Complete Book of Home Preserving:400 delicious and creative recipes for today.

A couple of changes I made: I doubled the recipe and used  1-pint jars. Also, I did not add the cherries.


“Easiest Ever Marmalade”

Makes about seven 8-ounce jars

3 small oranges (unpeeled), seeded

1 lemon )unpeeled), seeded

1 small grapefurit (unpeeled), seeded

2 cups canned crushed pineapple, with juice

6 cups granulated sugar

1/2 cup chopped drained maraschino cherries

1. In a food processor fitted with a metal blade, working in batches, pulse oranges, lemon and grapefruit until finely chopped.  Do not puree.

2. In a large, deep stainless steel saucepan, combine chopped fruit, pineapple with juice and sugar.  Bring to a boil over medium-hight heat, stirring to dissolve sugar.  Boil hard, stirring constantly, until mixture begins to sheet from a metal spoon, about 20 minutes.  Add cherries and boil until mixture reaches gel stage, about 5 minutes.  Skim off any foam that has formed.

3. Prepare canner, jars and lids. (see detailed information here)

4. Ladle hot marmalade into hot jars, leaving 1/4 inch (0.5 cm) headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

The book recommends using within 1 year for best quality.

Be aware that when making this recipe the mixture can boil and pop out of the pan.

The pineapple in this recipe makes it a bit less tart than traditional marmalade.  The final product is fantastic.

Thanks for reading, don’t forget to subscribe!

Cindy Dorfsmith, Simply Flagstaff

Homemade Butter on Homemade Bread

Is there anything better than homemade bread right out of the oven?  Actually, yes!  Just top it off with some freshly made butter.

It’s really quite easy although time consuming.  It takes about 30 minutes from start to finish, conveniently the same amount of time it takes for the bread to bake.  This recipe is very simple and turns out delicious.  So, get your mixers out and let’s get baking!

Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)

2/3 cups white sugar

1 1/2 tablespoon active dry yeast

1 1/2 teaspoon salt

1/4 cup vegetable oil

6 cups flour

In a large bowl, dissolve the sugar in warm water; add yeast.  Allow to proof (sit) until yeast resembles a creamy foam.

Mix salt and oil into the yeast.  Work in 5 to 6 cups flour until dough does not stick to sides of bowl (I used 6 1/2 cups).  Knead dough on a lightly floured surface until smooth.  Place in a well oiled bowl, and turn dough to coat the entire surface.  Cover with a damp cloth.  Allow to rise until doubled in size, about 1 hour.

Punch dough down.  Knead for a few minutes, and divide in half.  Shape into loaves, and place into two well oiled 9 x 5 inch loaf pans.  Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes

While your bread is baking have fun making the butter:

Pour one pint of whipping cream into mixer and start mixing at high speed.

Continue to mix until the cream separates into butter, and buttermilk (about 20 minutes).

Pour off the buttermilk (save for future baking).  Rinse the butter off with cold water a couple times until the water runs clear and then ring out with hands.

Put some on the bread that is just coming out of the oven and enjoy!

Refrigerate remaining butter in an airtight container.

Thanks for reading!

Cindy Dorfsmith

Canned Marinated Mushrooms

This afternoon was my first try at water bath canning.  Seeing that mushrooms were on sale, I started an internet search for a recipe for canned marinated mushrooms.  I found tons of recipes for refrigerated marinated mushrooms, and some recipes for plain canned mushrooms.  Buried between them was one or two recipes for canned marinated mushrooms.  I headed to the kitchen to get started!

Not knowing what the results would be, I halved the recipe to “test” it on two pints jars instead of four.  Here is the recipe I used.

Start with 3 8-ounce containers of mushrooms.  Trim off the stems and rinse under cool running water to remove any dirt.

Then in a large saucepan combine:

1-1/4 cups white vinegar

1-1/2 cups water

3 tablespoons sea salt

Heat, stirring to dissolve the salt, then add the mushrooms.

Bring to a boil then reduce heat to a simmer and cook for 12 minutes or until tender.  While cooking, chop 4 tablespoons of onions (about 1/4 of a small onion).

Clean jars, lids and bands with hot soapy water.  Place lids in a small saucepan with enough water to cover them.  Heat over low heat, and do not let boil.

Pack mushrooms into jars then add:

2 tablespoons onion

1/2 teaspoon peppercorns

1/8 teaspoon garlic powder, or 1 clove garlic

finally fill jars with hot brine left over from cooking, leaving 1/2 inch headspace (the space between the rim of the jar, and the liquid).  Remove any air bubbles on sides of jar with a non-metal spatula.  Wipe rims of jars, take the lids out of the hot water and place on jars, then put on the metal band.

Boil in in a pot deep enough to cover the tops of your jars, boil for 30 minutes.

Note: I am above 6000 feet, if you are at a lower altitude the processing time will be less.

After the jars cool, the tops should be suctioned inward, if you push on the tops and they move refrigerate immediately and use within a week.  If your seal is good they can be stored safely up to a year.

My finished product.  I have not tasted them yet, but when I do I will post how they taste!

Thanks for Reading!!!

Cindy Dorfsmith