Recipes, frugal living, and more.
Tuesday, April 06, 2004
Today was the traditional Spring meal at the place that I work.Warrior Run School District.We had: Ham, Scalloped Potatoes, Glazed Carrots, Mixed Fruit, Ice Cream. It was very good.
Thursday, February 26, 2004
I have decided to change the format because I didn't like all the fruit and stuff. Deal with it.
Wednesday, October 01, 2003
Ok, so I haven't been very consistent with my blogs. Good reason but NOYB! Anyway, I thought that I would start all over again. Same reason for the blog just new ambition. I am into re-creating food of restaurants at home and tantalizing my tastebuds and creativity so... here is a really great website for just that purpose. I have made several of the recipes from the archives and they are fantastic! CDKitchen
Krispy Kreme
2 packages yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
Vegetable oil
***Creamy Glaze***
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoon vanilla
4 tablespoons hot water, more if needed
***Chocolate glaze***
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoon vanilla
4 tablespoons hot water, more if needed
4 ounces milk chocolate or semi-sweet chips
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.
Creamy Glaze
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
Chocolate glaze
Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
Krispy Kreme
2 packages yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
Vegetable oil
***Creamy Glaze***
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoon vanilla
4 tablespoons hot water, more if needed
***Chocolate glaze***
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoon vanilla
4 tablespoons hot water, more if needed
4 ounces milk chocolate or semi-sweet chips
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.
Creamy Glaze
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
Chocolate glaze
Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
Thursday, November 14, 2002
Welcome to the Garden of Eating!
This blog is dedicated to all the food guru's and frugal fannies. Here I will post anything related to food and frugal living.
Here is a good place to start.
This blog is dedicated to all the food guru's and frugal fannies. Here I will post anything related to food and frugal living.
Here is a good place to start.
