Food recipes

Method
Reserve 1 1/2 tablespoons pineapple syrup for glaze.

To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.

Heat shortening to 375 degrees F. Drop dough by teaspoonsful into hot fat; fry to golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels.

Dip some of donuts in pineapple glaze, others in confectioners’ sugar or cinnamon sugar. Serve warm.

Makes 2 1/2 to 3 dozen.

For glaze, combine confectioners’ sugar and pineapple syrup; mix until smooth.

Makes enough for 12 to 15 donuts.

Method
Flatten loaf into a 7×11-inch rectangle. Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2-inch of edges. Roll up tightly, jelly roll style, starting with a short end. Be careful not to stretch the dough. Sprinkle sugar crystals and additional coconut over loaf if desired. Place loaf, seam side down, in a well sprayed 8-1/2 x 4-1/2 x 2-1/2-nch bread pan. Cover with plastic wrap and let rise until 1-inch over top of pan. Remove wrap and bake at 350 F 35 minutes. To prevent over browning, cover with foil last 10 minutes of baking.

Method
Deep fry until brown (or fry in skillet) turning doughnuts once. Do not crowd. Drain well on paper towels.

Roll doughnuts in confectioners’ sugar, cinnamon and sugar mix (1/2 confectioners’ sugar and 1/2 granulated sugar with cinnamon to taste), or glaze them with vanilla or chocolate.

Method
In a small saucepan, heat milk to a boil. Remove from heat, add sugar and cool to 110 degrees F.

Mix together warm milk and yeast and let sit for a few minutes. Transfer to a large bowl.

Sift together flour, salt, cinnamon and nutmeg. Using a wooden spoon, add flour mixture to the milk mixture. Mix in egg yolks, melted butter and lemon zest. Turn mixture out onto a well-floured surface. Knead to form a dough. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm, draft-free area and let rise for 1 1/2 hours.

Remove dough from bowl and place on a floured surface. Roll out the dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut the dough into 24 circles. Place 12 of the circles on a parchment lined sheet pan. Spoon 1 teaspoon of filling into the center of each circle. Brush beaten egg around the perimeter of each of the 12 circles. Place another circle on top of the raspberry filling and press around the edges to seal. Cover the tray with a towel and let rise another 30 minutes in a warm, draft-free location.

In a large, deep pot, heat the oil to 325 degrees F. When the doughnuts have risen, fry them in the oil, a few at a time, turning often until both sides are golden brown, about 6 minutes. Remove to a paper towel-lined plate and sprinkle with powdered sugar.

Raspberry Filling
1 pound raspberries plus 1/2 cup whole raspberries
1 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water

In a saucepan, combine 1 pound raspberries, sugar and lemon juice. Cook over low heat until sugar dissolves and raspberries begin to break down. Remove from heat and transfer to a food processor. Puree until smooth. Strain through a fine mesh strainer into a saucepan. Cook over medium heat for 10 to 15 minutes, stirring occasionally.

Add in 1/2 cup whole raspberries. Cook for 1 more minute. Remove from heat, whisk in cornstarch mixture. Return to high heat, bringing to a boil, whisking constantly until mixture is thick. Remove from the heat and cool.

Yield: 1 1/4 cups filling – 12 doughnuts

Method
Spread half of mixture in lightly greased 9 x 13-inch pan. Spread 1 can apricot pie filling over batter. Spread remaining batter over filling. Sprinkle with sugar and cinnamon. Bake 40 minutes at 350 degrees F.

While still warm, spread confectioners’ sugar glaze over top.

Method
Preheat oven to 375 degrees F. Grease or spray a 10-inch deep-dish pie pan or 10-inch cast iron skillet.

In a mixing bowl combine the cornbread mix, blueberry muffin mix and the pudding mix. Add eggs and buttermilk and stir until combined. Pour batter into prepared pan. Spread berries on top of batter. Sprinkle with 1/4 cup sugar. Bake 30-35 minutes.

Remove from oven and dot with the butter. Sprinkle with additional sugar. Cool.

Serves 10.

Method
Soften yeast in 110 degrees F warm water. Combine milk, shortening, sugar and salt, then cool to lukewarm. Add one cup of flour and beat well. Beat in softened yeast and eggs. Add enough of remaining flour to make a moderately soft dough. Mix well.

Place in a greased bowl and turn to grease the surface. Cover and chill for 3 hours or overnight.

Turn onto slightly floured surface and roll to 1/3-inch thick.

Cut with floured doughnut cutter. Let rise for 30-40 minutes until very light. While dough is rising, combine all ingredients of the glaze in a bowl and set aside.

Fry in 375 degrees F deep hot fat for 2 minutes or until brown, turning once. Drain on paper towels and dip them into the glazing bowl while warm.

Method
Section grapefruit. Combine honey and kirsch; pour over grapefruit, stirring gently to combine. Cover and refrigerate 30 minutes to several hours. Spoon into individual glasses or dessert dishes; garnish with mint.

Method
Preheat oven to 350 degrees F (325 degrees F if using a glass cake pan). Butter a 13 x 9 x 2-inch baking pan well and set aside.

Prepare Lemon Pecan Streusel and set aside.

Sift together flour, baking powder and baking soda, and set aside.

With a mixer, cream butter and lemon zest until the butter is soft. Add the sugar and beat to mix well. Add the eggs, one at a time, beating after each addition until thoroughly incorporated. Scrape down the bowl as needed. On low speed, add the dry ingredients in three batches alternately with the sour cream in two batches, beating only until incorporated after each addition. Scrape batter into buttered pan and smooth the top. Sprinkle evenly with Lemon Pecan Streusel. Bake for 30 to 45 minutes, until a cake tester or wooden pick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.

Glaze: In a small bowl, stir lemon juice into confectioners’ sugar. When cake has cooled slightly, drizzle glaze over cake.

Serve cake while still warm, or cool to room temperature.

Lemon Pecan Streusel: Stir together first 4 ingredients. Cut in cold butter until like coarse cornmeal. Stir in lemon zest and pecans and set aside.

Makes about 1 1/2 cups.

Method
Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread
slices, slightly overlapping. Set aside. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of
Swiss
and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover
and refrigerate overnight.
Bake, uncovered, in preheated 350?F oven until lightly browned and knife inserted near center omes out clean, about 40 to 45 minutes.