In the house of the wise are stores of choice food... Proverbs 2:20
Saturday, December 16, 2017
Vanilla Donuts...sort of
So...today's task on Cornwall Church's advent calendar is: "Make a donut run!" But I knew I had a doughnut recipe I wanted to try. Or try modified: the original recipe calls for soy milk; I have none (and don't want any!). I also don't have a doughnut pan, and don't have any intention to buy one unless I find a fabulous recipe, and discover a good reason to for making them more often. (...which I really don't foresee!) These are...okay. Not too densely cakey (especially when still warm!), even though they're baked; and they're a quick bread style, using baking powder. I want to find a good yeast recipe. But for now...
Ingredients ½ C plus 2 T butter, softened 1 C sugar 2 eggs ½ t vanilla 3 C flour 1½ T baking powder ½ t salt 1 C milk (soymilk if you want to go that way...)
Directions Preheat oven 350°. Lighlty coat doughnut pans (or mini muffin tins!) with non-stick cooking spray. Cream butter and sugar. Beat in eggs and vanilla. Add in dry ingredients and milk a little at a time, alternately. Fill pans 2/3 full. Bake 12-15 minutes, until just beginningto brown at the edges. Remove to wire racks to cool. For sugared doughnuts, dip in melted butter and then in sugar (or sugar cinnamon, etc.). Or frost with thin glaze of powdered sugar and water. If desired, add sprinkles.
I’m not a chef; my formal culinary training is pretty limited. I just like food. I’m a high school teacher, and about 8 years ago, my teaching assignment shifted from full time English to including culinary classes (which I enjoy!). I attend culinary educators’ workshop(s) at the local technical college’s culinary program and/or at other culinary institutions (like Johnson & Wales Colorado campus) for a week most summers to improve my skills. So the lack of culinary training is…well, a work in progress! I also took a year off from teaching a while ago, and during that time worked full-time for a local catering company. As a teacher, my time and my budget are both limited. I started this blog simply to have a place to store recipes that I could search by name, ingredients, etc. You’ll also see a few recipes posted for my students’ access…stuff we’ve made in classes. You’re welcome to browse...
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