Buttermilk Doughnuts

Making doughnuts is one of my favorite Halloween traditions. We haven't done it every Halloween, but I think it's a fun tradition. I figure why not eat a few more calories on Halloween and work it off later?

We made some doughnuts last year, but this year we used a new recipe and it didn't disappoint! My kids loved helping me make them and eat them!

My kids loved the chocolate glazed doughnuts...

and they loved the plain glazed too.

Buttermilk Doughnuts

1 pkg active dry yeast (2 1/2 tsp.)

1/4 cup warm water

1 tsp. sugar

1 c. buttermilk

1/4 tsp. soda

1 tsp. salt

1/2 cup sugar
3 Tbsp. shortening
2 1/2 c. flour

Dissolve yeast in water, add 1 tsp. sugar & set aside... In saucepan heat buttermilk until just warm, add soda, salt, sugar & shortening. When luke warm, add yeast mixture & flour--knead until smooth & satiny.

Cover, let rise in warm place until double in size, about 1 hr. Punch down and roll dough to 1/2" thickness. Cut into doughnuts (I used a cup for the outside and a small lid from a cake decorating sprinkle container) and let rise again (I let them rise probably 20 minutes while I made the glazes and heated the oil).

Heat oil in dutch oven or big pot (1/2" deep at least). Test the oil temperature by dropping in a small scrap of doughnut dough. When it bubbles after being dropped in, the oil is ready. Fry doughnut till light brown on one side, then flip over and fry the other side. Place doughnut on paper towels to drain oil. Glaze doughnuts while slightly warm.

Glaze Recipes:

Heat 1/2 c. milk with 1 tsp. butter until warm and butter is melted. You'll use this milk mixture for both kinds of glazes.

Chocolate Glaze:
In a bowl mix:
1 c. powdered sugar
2 Tbsp. cocoa
3 Tbsp. milk mixture from above

Vanilla Glaze:
In a bowl mix:
1 c. powdered sugar
2 Tbsp. milk mixture from above
1/4 tsp. vanilla
1/4 tsp. lemon juice
(If you like a slightly thinner glaze, add more milk mixture).

Put a slightly warm doughnut face down in the glaze, turn slightly and remove. Enjoy!

One Hour Rolls

These rolls are amazing! I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me. The rolls are light, fluffy, easy to make and they only take one hour! And delicious too! I've made these rolls more times than I can count, so I've perfected the art of making them. Here are some step-by-step instructions with pictures for you. Here's what you'll need. I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers. You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast. Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this. Time to add the salt and beaten egg. Then mix in the flour. (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable. It will be a little sticky, b

Havreflarn (Swedish Oat Crisp Cookies)

We had some teenagers over for a Swedish themed dinner last night. They were participating in a "missionary for a day" activity. They were paired up into companionships, like the official missionaries for our church and were assigned to a family for dinner. They ate with us and then taught us a lesson about Heavenly Father's plan for us. My husband served a mission in Sweden. He lived there for two years and loved it. Swedish meatballs are a staple at our house. (They're super easy to make and my pickiest eater's favorite!). When we visit IKEA we usually stock up on the cream gravy packets and jars of Lingonberries. We were out of lingonberry, but after a few phone calls, I found some at one of our local grocery stores. We ate meatballs, gravy, lingonberry, mashed potatoes (I ran out of time, other wise I would have steamed little red potatoes from our garden) and green beans (though my husband doesn't remember eating them in Sweden

The Best French Bread I've Ever Made

This is the best french bread I've ever made. I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano. I remember it being delicious and we gobbled it up fast. I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect! We sliced one loaf like they do at Subway. Then later I made normal shaped sandwiches with the rest of the bread. Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil

What is on your menu this week?

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