SUGAR DONUTS FROM CANNED BISCUITS
Since I was young, my mother made these for us and when I married, my daughters always wanted these also. Now my grandchildren look forward to making them, helping to cut the holes and dipping them in the sugar. It is delicious served warm.
Provided by Kathy Sterling
Categories Other Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- 1. Heat cooking oil in a small skillet
- 2. In a shallow dish, mix sugar and cinnamon well.
- 3. Seperate biscuits and cut 1" hole in the center with a cookie cutter (we use a water bottle lid). Save cut out holes for cooking
- 4. Drop 3 or 4 biscuits into hot oil and cook until golden brown. Flip them over and cook opposite side. Do the same thing with the holes.
- 5. Remove from oil and dredge in the sugar mixture and put on a seperate plate to cool.
- 6. Note: You could also coat with powdered sugar.
BLUE RIBBON BURGERS
I found this recipe on the internet, made a few changes to suit my taste. Very good Burger. Add whatever condiments you want. I like slice raw sweet onion, tomato, lettuce, mustard and pickle on the side. Don't forget to get some good buns and toast one side
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the meat, worcestershire sauce, garlic, salt& pepper.
- Shape the meat into 12 thin patties apprx 4 1/2" across.
- Mix the cream cheese& blue cheese.
- Top 6 of the patties with the cheese mixture and spread evenly to within 1/2" of the edges Press the mushroom slices into the cheese mixture.
- Cover each pattie with one of the remaining patties, seal the edges well, don't have any peek holes Fry the patties or BBQ 4" from heat (Iprefer frying them- fry one side on high until well browned flip turn heat to medium low cover with a lid and continue cooking for apprx 12 minutes) If you are BBQing cook one side flip and contiue cooking total time 10-15 minutes.
Nutrition Facts : Calories 338.1, Fat 21.3, SaturatedFat 9.7, Cholesterol 117.1, Sodium 417.9, Carbohydrate 2.2, Fiber 0.3, Sugar 1.1, Protein 32.8
BLUE-RIBBON PEANUT BUTTER TORTE
Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into prepared pans (pans will have a shallow fill)., Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency. , For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture., Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
Nutrition Facts :
MOM'S RAISED DOUGHNUTS
My goodness, these are so delicious HOT from the oil... or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.
Provided by Peggi Anne Tebben
Categories Other Desserts
Time 3h15m
Number Of Ingredients 12
Steps:
- 1. SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
- 2. SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
- 3. POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
- 4. ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
- 5. KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
- 6. ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
- 7. LET RISE on the board until very light (40-60 minutes).
- 8. DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
- 9. DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.
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