••••DONUTS, DONUTS AND MORE DONUTS (USA)🇺🇸🍩🍚🍮🥛🍫🥥🍌🍊🍳🍋🍎🍯🥚🥓🥜🧁🎂🍪🍦🍡🍨🍥🍧!!••••

(Source: Sunbeam.com recipe and photos and Michael Lim video and MIX video and Tasty video)

























••••DONUTS, DONUTS, AND MORE DONUTS  (USA)🇺🇸🍩!!

••••ENJOY THE VIDEO!!

Basic Donut Batter Recipe

If you enjoy the classic, coffee shop-style donuts, this recipe is perfect for you. The batter is best when used right away.

Ingredients:

••••KATHY’S TOUR OF FOOD CONTINUES 

••••IN THE USA🇺🇸!!

••••DONUTS ARE TRULY AN AMERICAN 
••••INSTITUTION🇺🇸🍩!!

1 1/2 cups plain flour
1/2 cup sugar
1 1/2 teaspoons baking powder
9 tablespoons butter, melted
3/4 cup milk
1 egg, lightly beaten.

Directions

Preheat Dozen Donut Maker.

Combine the flour, sugar and baking powder in a large bowl. Make a well in the center.

Whisk in the butter, milk and egg until mixture forms a smooth batter.
Transfer batter to a pitcher.
Use cooking oil to spray your donut maker machine.
Fill each preheated donut ring, using about half of the batter.
Close lid and cook until donuts are golden.
Remove donuts with a non-stick spatula and let cool.
Repeat with remaining batter.

Cinnamon Cider Donuts

Frost and sprinkle your classic donuts however you'd like.

Donut Batter Ingredients:

1/2 cup apple cider
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
Pinch nutmeg
1/4 teaspoon cinnamon
2 tablespoons butter, melted and cooled
1/4 cup buttermilk
1 large egg, lightly beaten
1/2 cup sugar.

Cinnamon Cider Donuts
🍩🍎🍮🍩🍎🍮🍩🍎🍮🍩🍎🍮🍩🍎🍮🍩🍎🍮🍩🍎🍮🍩🍎🍮🍩🍎🍮🍩🍎🍮

Donut Glaze Ingredients:

1 cup confectioner's sugar
1 tablespoon cider.

Directions

Heat cider in small saucepan over medium-high heat on stove. 
Reduce to 2 tablespoons and cool completely.
In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
In a small bowl, combine the cooled cider, butter, buttermilk, egg and sugar. 
Combine dry and wet ingredients and mix well.

Spray your donut maker with non-stick cooking spray, close and preheat until Bake Ready light turns on.
Spoon mixture into each donut hole, do not overfill.
Cook donuts until golden brown.
In a small bowl, whisk together the cider and confectioner's sugar. Glaze on top of donuts.
Make your own tasty batch of cider donuts right at home with this recipe.

Cake Donuts
For donuts that are slightly sweeter than the classic, give this recipe with the honey cinnamon glaze a try.

Donut Batter Ingredients:

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon Kosher sal
1/2 cup sugar
1/3 cup milk

2 tablespoons butter, melted and cooled
1 egg, lightly beaten.

Donut Glaze Ingredients:

1/3 cup honey
3 tablespoons water
1/2 teaspoon cinnamon.

Directions

Spray your donut maker with non-stick cooking spray, close and preheat until Bake Ready light
 turns on.
In a bowl, combine the flour, baking powder, baking soda, salt and sugar.
In another bowl, mix together the milk, butter and egg.
Combine wet and dry ingredients and mix together.
Spoon mixture into Dozen Donut Maker, without overfilling. 
Cook until golden.
In a saucepan over medium-high heat, cook the honey, water and cinnamon until syrup comes to a boil.
Glaze each donut with the icing.

••••ENJOY THE VIDEO!!

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe.
 You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. 
Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

https://www.sunbeam.com-build-your-own-donuts.html
••••ENJOY THE VIDEO!!

🍩🇺🇸🍫🥓🍩🇺🇸🍫🥓🍩🇺🇸🍫🥓🍩🇺🇸🍫🥓🍩🇺🇸🍫🥓🍩🇺🇸🍫🥓🍩🇺🇸🍫🥓🍩🍫

••••MARDI GRAS 2019🎭🎷🎉🥘🍤🧀🐷🥯🍶🍞🌶🌰🍷🌱🥮💜💛💚!!••••

(Source: hungryhappenongs.com recipe and photos and Nola andThe LIST videos and recipe by Beth)


























••••MARDI GRAS 2019🎭💜💛💚!!

••••ENJOY THE VIDEO!!

Mardi Gras Muffuletta

••••ENJOY THE VIDEO!!

Serves 2 people with a gargantuan appetite, 4 people who are very hungry, or up to 12 guests at 
a party who will be piling their plates with other appetizers

Olive Salad:
1/3 cup sliced green olives
1/3 cup sliced black olives
1/4 cup finely chopped celery

1 roasted red pepper, drained well and coarsely chopped
1/3 cup chopped marinated artichokes
1 garlic clove, minced (I used a small clove, but if you really like garlic go for a big one)
1 teaspoon capers
1 tablespoon finely chopped parsley

1 tablespoon red wine vinegar
2 tablespoons good quality extra virgin olive oil

Mix all ingredients together in a small bowl. Cover with plastic wrap and chill for at least two hours, but preferably overnight. Most recipes call for a sprinkling of black pepper – add it you like.

Sandwich:

1 French Boule (8″-10″ in diameter)
4 ounces mozzarella cheese
4 ounces ham (I suggest a salty ham not a sweet ham)
4 ounces Genoa Salami or Hard Salami
2 ounces Capicola Ham
2 ounces Prosciutto di Parma (not a traditional ingredient, but such a great addition)

4 ounces Provolone Cheese

Slice bread in half. In the top half scoop out about 1/2″ of the bread and fill with olive salad. Allow to sit at room temperature for 1 hour. Layer meat and cheese on top of olive salad. Place bottom half of bread on sandwich and carefully turn sandwich right side up.

Cheese Decoration:

1-2 slices mozzarella cheese

green and purple food coloring (I used neon purple coloring, but you can combine red and blue to create purple coloring)
Cut letters or shapes out of the cheese slices. Pour a few drops of coloring in a small bowl. Use a pastry brush or small clean paintbrush (one that has only been used for food) to paint the coloring onto the cheese.

If you choose to serve your Mardi Gras muffulettas cold, place the cheese cut outs on top of the bread and heat the sandwich in a 200 degree oven just until the cheese cut-outs melt enough to adhere to the bread. Or, place cheese cut outs on top of the sandwich and use a blow dryer (cleaned of all lint) set on the lowest setting to heat the cheese just until it glues itself to the 
bread. For a hot sandwich, heat in a 375 degree oven for 8-10 minutes then remove it from the oven, add the cheese cut-outs on the bread, return it to the oven for 1-2 minutes until the words adhere to the bread.

Cut sandwich into slices and serve.

••••RECIPE BY BETH!!

🎭🎷💜💚🎷💜💚🎭🎷💜💚🎭🎷💜💚🎭🎷💜💚🎭🎷💜💚🎭🎷💜💚🎭🎷💜
https://hungryhappenings.com-Mardi-Gras-muffeletta-recipe

💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚💜💚

••••HOMEMADE PIEROGI (POLAND)🇵🇱🥟🥘🥔🧀🍳🍚🌾🍇!!••••

(Source: kingarthurflour.com recipe and photos and Natasha’s Kitchen video and Baltic tours and ABC photos)
















••••HOMEMADE PIEROGI (POLAND)🥟!!

••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN POLAND 🇵🇱 ••••JOIN ME!!

••••ENJOY THE VIDEO!!

INGREDIENTS

DOUGH
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup (4 tablespoons) butter, room temperature

🥟🇵🇱🥟🇵🇱🥟🇵🇱🥟🇵🇱🥟🇵🇱🥟🇵🇱🥟🇵🇱🥟 FILLING
1 cup warm mashed potatoes

1 cup sharp cheddar cheese, shredded

TO FINISH

1/4 cup (4 tablespoons) butter

2 large shallots, diced; OR one medium onion, thinly sliced

🇵🇱🥟🇵🇱🥟👋🥟🇵🇱🥟🇵🇱🥟🇵🇱🥟🇵🇱🥟🇵🇱 INSTRUCTIONS

To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
Work in the sour cream and soft butter until the dough comes together in a slightly rough, 
slightly sticky ball.
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

To make the filling: 
Combine the warm mashed potato and cheese. Stir and mash until the 
cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and
 pepper.

To fill the pierogi: 
Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. 
Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending of if they are fresh or frozen.
Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, 
applesauce, or other condiments

PREP
45 mins. to 60 mins.

TOTAL
60 mins. to 1 hrs 15 mins.

YIELD
about 3 1/2 dozen small pierogi

••••BAKER’S HOTLINE
••••855-371-BAKE (2253)

TIPS FROM OUR BAKERS

If your filling is a bit watery due to the potatoes, add a tablespoon of flour to help thicken it up.

https://www.kingarthurflour.com-ingredient-weight-chart-html Ingredient weight chart

How to measure flour
https://www.kingarthur.com-how-to-measure-flour.html

High-altitude baking
https://www.kingarthurflour.com-high-altitude-baking.html

Tips & techniques
https://www.kingarthur.com-tips-and-techniques.html

Tools & pans
https://www.kingarthur.com-tools-and-pans.html

Baker’s yeast
https://www.kingarthur.com-baker's-yeast.html 

••••DUMPLINGS ARE AMAZING!!

https://www.kingarthurflour.com-homemade-pierogi-recipe

🥟🥔🍳🥔🥔🍳🥟🥔🍳🥟🥔🍳🥟🥔🍳🥟🥔🍳🥟🥔🍳🥟🥔🍳🥟🥔🍳🥟🥔🍳