Crispy and Creamy Doughnuts

Brandon wanted to make doughnuts for our Conference treats, so he and Austin made the dough and then we fried them up and delivered them to neighbors between sessions. I must say they were pretty delicious and much like the spud-nuts my Grandma Pulsipher used to make. 

-Allrecipes.com

2 (.25 ounce) envelopes active dry yeast (4 ½ tsp.)

¼ cup warm water (105 to 115 degrees)

1 ½ cups lukewarm milk

½ cup white sugar

1 teaspoon salt

2 eggs

1/3 cup shortening

5 cups all-purpose flour

1 quart vegetable oil for frying

Glaze

1/3 cup butter

2 cups confectioners' sugar

1 ½ teaspoons vanilla

4 tablespoons hot water or as needed (we used milk)

Maple Frosting

2 cups powdered sugar

1 1/2 Tbsp. butter, melted

2 tsp. maple flavoring

Slowly add milk until frosting is the desired consistency.

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.

Dough is ready if you touch it, and the indention remains.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Massaman Curry

I love Thai food and one of my favorite dishes is Massaman Curry. I ran across this recipe on Pinterest and we made a special trip to the Asian market to get some of the ingredients. It was SOO worth it! Yummy!

- The Very Hungry Cook

1 lb. boneless, skinless chicken breast (I used thighs)

3 Tbsp. massaman curry paste (I used ¼ cup)

8 cardamom (I used 1 tsp. ground)

2 sticks cinnamon (I used ½ tsp. ground)

3 whole star anise

6 small/3 large shallots; peeled, quartered if large

2 cans coconut milk

1 cup water

1 ½ Tbsp. fish sauce

2 medium potatoes, peeled and quartered

½ Tbsp. tamarind paste

1 Tbsp. brown sugar

3-4 Tbsp. peanuts, roasted and unsalted

2 Tbsp. peanut/vegetable oil

Thai basil leaves – a handful, chopped

Cut the chicken into bite sized pieces.

Add 1 tbsp of the oil and the massaman curry paste to the chicken. Mix well, and set aside to marinate.

Heat the remaining oil in a pan.

Once the oil is hot, fry the cinnamon, cardamom and star anise in it for 30 seconds.

Add the shallots and fry until golden-brown.

Then add the chicken, lower the flame and let it cook for 3-5 minutes.

Add coconut milk, fish sauce, water, potatoes, peanuts and half the basil.

Bring the mixture to a boil.

Cover and simmer for 30 minutes or until the potatoes are cooked through.

If needed, remove the lid and cook until the curry reaches desired thickness.

Check seasoning.

Remove the pan from the flame.

Stir in the tamarind paste, brown sugar and remaining basil.

Serve hot with jasmine rice.

Carmelized Butternut Squash

A yummy side dish for fall! If your squash is large, split the cubes between two sheet pans.

- Deals to Meals

1 butternut squash

3 T. butter, melted

2-3 T. brown sugar

1/2-3/4 t. salt

1/4 t. black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 35-40 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula,to be sure it browns evenly. Taste for seasonings and serve hot.

Slow Cooker Stew

A yummy stew has got to be one of my most favorite comfort foods. I love this recipe - it's easy, versatile and delicious!

-Modified from Taste of Home

1 lb. beef stew meat

2 medium potatoes, peeled and cubed

1 cans (14-1/2 ounces each) beef broth

1 can (11-1/2 ounces) V8 juice

2 celery ribs, chopped

2 medium carrots, chopped

1 medium sweet onion, chopped

3 bay leaves

1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder

½ tsp. pepper

2 Tbsp. cornstarch

1 Tbsp. cold water

1 cup frozen corn

1 cup frozen peas

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.