Category: Desserts

Old-Fashioned Sour Cream Doughnuts

2¼ C Cake Flour

1½ tsp Baking Powder

1 tsp Salt1969269_10204764466772934_3883201567832976509_n

1 tsp. Vanilla
2 T Shortening
½ C Sugar
2 Egg Yolks, large
⅔ C Sour Cream
Bread Flour, for dusting
Vegetable Oil, for frying
Glaze
3½ C Powdered Sugar
1½ tsp Corn Syrup
½ tsp Vanilla Extract
Approx ⅓ C Hot Water
Instructions
  1. Sift together the cake flour, baking powder, salt and nutmeg and set aside.
  2. Add the shortening and sugar to the bowl of a stand mixer and mix on low until the shortening is incorporated and the sugar takes on a sandy texture.
  3. Add the egg yolks and increase the speed to medium, mixing just until the eggs have been incorporated and scrape the bowl.
  4. Alternate adding the dry ingredients and the sour cream to the mixer bowl, starting and finishing with the dry ingredients (dry, sour cream, dry, sour cream dry).
  5. Mix just until a sticky dough forms, scraping the bowl as needed.
  6. Scrape the dough into a new bowl, cover and chill in the refrigerator for at least one hour.
  7. During the hour, pour enough oil into a large cast iron pot (or fryer) so that the oil is several inches deep. Heat the oil to 325 degrees F.
  8. Mix up the glaze by combining the powdered sugar, corn syrup, vanilla and hot water and mixing well. If the glaze seems to be too thick, stir in 1 Tbsp of water at a time until you reach the desired consistency.
  9. Prepare a cooling rack set over paper towels or newspaper.
  10. Once the dough has finished chilling, liberally flour a work space with bread flour and gently roll out the dough until it is ½” thick. Use a doughnut cutter or two round cookie cutters to cut out the doughnuts and holes. Lightly score the doughnuts three times, making a triangle in the ring of the doughnut. This helps the “petals” of the doughnut to open up.
  11. When the oil is at 325 degrees F, carefully slide several doughnuts in scored side up. Take care not to overcrowd the pot.
  12. When the doughnuts float to the surface of the oil, let them cook for 15 seconds before flipping them over.
  13. Once flipped over, fry for 90 seconds.
  14. Flip the doughnuts over again so the scored side with the “petals” is now facing up and fry for another 75 seconds – until the doughnuts are nice and golden brown.
  15. Remove the doughnuts from the oil and set them on the rack to drain and cool slightly.
  16. While still warm, drip the doughnuts, petals side down, into the glaze. If a crust has formed on the glaze, be sure to stir it up first. Smoosh the doughnut around in the glaze a bit and then pick it up to let some excess glaze dribble back into the bowl.
  17. Return the glazed doughnut to the rack to let the glaze set up.
  18. Repeat the process until all doughnuts have been cooked.
  19. When you only have the doughnut holes left, cook them the same way, using about 75% of the frying time for each step. When they are ready to be glazed, drop a bunch in the glaze at once and shake the bowl or gently stir the holes in the glaze until the doughnut holes are fully coated. Let the excess glaze drip off of the doughnut holes and put them on the rack to set up.

http://peachesplease.com/old-fashioned-sour-cream-doughnuts/

Ooey-Gooey Cinnamon Buns

 

1 teaspoon white sugar

1 (.25 ounce) package active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)1167184_266097740225037_355147748_o

1/2 cup milk

1/4 cup white sugar

1/4 cup butter

1 teaspoon salt

2 eggs, beaten

4 cups all-purpose flour

3/4 cup butter

3/4 cup brown sugar

1 cup chopped pecans, divided

3/4 cup brown sugar

1 tablespoon ground cinnamon

1/4 cup melted butter

 

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

http://allrecipes.com/recipe/ooey-gooey-cinnamon-buns/detail.aspx?src=VD_Summary

Beth’s Doughnuts

Beth’s Doughnuts1969269_10204764466772934_3883201567832976509_n

2 TBSP yeast
1/4 cup very warm water
1/2 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
2 eggs
4 – 4 1/2 cups sifted flour

In a large bowl, stir the yeast into the very warm water. Take your 1/3 c. sugar and spill some in with your yeast, about a TBSP. Stir yeast mixture. Set aside.

Take your hot milk and put it in a medium bowl. (I use the 8 c. measuring cup for a doubled recipe, or the 4 c. measuring cup for a single batch, and it leaves plenty of room.) Stir in the rest of your sugar, and your salt, and butter. Stir until butter melts. If your milk isn’t hot enough, scoop the butter out and melt it in the microwave. Cool the milk mixture to where you can stick your finger in for awhile and not have it uncomfortably warm. In a small bowl, beat your egg. Add it to the milk mixture. (If the milk mixture isn’t quite cool enough, the egg will cool it down enough so it won’t kill your yeast.)

Add the milk mixture to the yeast mixture and stir. Beat 3 cups of sifted flour in, one cup at a time. Add another cup and start kneading in your bowl. You may or may not need the last 1/2 c. flour. After kneading the dough until soft, not sticky, put into a large, greased bowl. Turn over once to get both sides greased. Cover and set to rise until double, about 1 1/4 – 1 1/2 hours.

Punch dough and knead a few times till all smooth again. Cut into circles with the middles cut out, or whatever shape you want them in. Gently slip into hot oil, and deep fry until both sides are golden.

Key Lime Cream Cake

cake

 

Key Lime Cream Cake

 

2 cups all purpose flour

1 1/2 cups sugar

3/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

2/3 cup oil

2/3 cup key lime juice

3/4 cup sour cream

  • Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans.
  • Sift flour, sugar, powder, soda and salt into mixer.
  • Add eggs, oil and lime juice. Beat until smooth.
  • Add sour cream and beat until smooth.
  • Pour in prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.

Frosting

1 cup butter, softened

2 8 oz packages cream cheese, softened

2 16 oz boxes confectioners sugar

1 teaspoon vanilla

1/4 cup key lime juice (optional)

green food coloring (optional for color)

  • Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if youd like the frosting tinted.

Whipped Cream

16 oz. heavy whipping cream

3 tablespoons sugar

1 teaspoon vanilla

  • Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form.

Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.

No-Bake Cheesecake

Img_292310 oz. 1/3 less fat cream cheese, room temperature

2 teaspoons vanilla extract

1 teaspoon lemon juice

Nustevia to taste

1 cup heavy cream

———————————–

1 and 1/2 cups almond meal

3 tablespoons butter

1 shake Nustevia

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the butter, almond meal, and nustevia up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Combine cream cheese, vanilla, lemon juice, and sugar substitute very well. If you are using an electric mixer, fluff it up for a minute or two.

In a second bowl (if you have only one bowl for a stand mixer, just transfer the cream cheese and use the mixer again for this step), whip the cream to soft peaks – you actually want it slightly less beaten than you would for a dessert topping.

Mix about a third of the whipped cream into the cream cheese mixture. Then gently mix another third in, and then the rest.

Spread cream cheese mixture into crust. Smooth off and chill for at least 2-3 hours. Cover with topping and serve.

Crustless option: Chill cream cheese mixture in bowl, then serve in individual dishes with topping.