201063 fried glazed cider cream Recipes

vegetable oil, cox orange pippin apples, each cut into 8 wedges, pork chops, fresh sage, dry cider, red currant jelly, creme fraiche, salt & freshly ground black pepper

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

walnut halves, oil, to fry, glaze, butter, brown sugar, honey, chinese five spice powder, toasted sesame seeds

unpasteurized apple cider, vegetable shortening, sugar, eggs, all-purpose flour , sifted, cinnamon, baking soda, apple cider, cream cheese, cut into bits and softened, sugar

cream cheese or 12 oz neufchatel cheese, at room temperature, granulated sugar, divided, eggs, vanilla extract, graham cracker pie crust, sour cream, fresh strawberries, washed,drained well,hulled, water, cornstarch, lemon juice, red food coloring, as needed

vanilla ice cream, crushed cookie crumbs, ground cinnamon, sugar, egg, oil for deep frying, honey, cream

cider, dijon mustard, heavy cream, milk, cayenne pepper, salt, white pepper, boneless chicken breasts, flour, salt, black pepper, olive oil, apples

vanilla ice cream, egg whites, crushed cubed cereal (recommended : golden graham), vegetable oil, for frying, cinnamon , honey, whipped cream, chocolate sauce, optional garnish

butter recipe cake mix (i use a vanilla cake mix), vegetable oil, cream sherry, water, instant vanilla pudding, chopped pecans or 1/3 cup walnuts, eggs, glaze, butter, cream sherry, sugar

half-and-half, vanilla bean pod, cut and scraped, cinnamon, ground cinnamon, salt, sugar, whole egg yolks, eggs, beaten, vanilla extract, graham cracker crumbs, vegetable oil, for frying, chipotle chocolate sauce , recipe follows, cream, for garnish, fresh mint sprigs, for garnish, maraschino cherry, for garnish

yellow cake mix, french vanilla instant pudding, eggs, oil, sour cream, applesauce, chopped raisins, cinnamon, nutmeg, hot milk, powdered sugar

white sugar, milk, heavy cream, butter, cornstarch, milk, vanilla extract, tart apples, peeled, cored and sliced, all-purpose flour, ground cinnamon, pastry for double-crust pie, sugar, milk, vanilla extract, butter, softened

bittersweet chocolate, chopped, heavy cream, light corn syrup, vanilla extract

shucked oysters (about 1-1/2 lb/750 g), cornmeal, olive oil, minced onions, garlic cloves, minced, whipping cream, hot pepper sauce, chopped fresh coriander

apple cider, sugar, vegetable shortening, eggs, buttermilk, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, vegetable oil or shortening -for frying, glaze, sugar, apple cider, dip doughnuts while warm, serve warm.(i would make glaze optional if i were making, doughnuts. i like them plain ), shake with cinnamon and sugar in a small paper bag

apple cider, flour , plus additional for the work surface, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, butter, at room temperature, granulated sugar, eggs, buttermilk, vegetable oil or white shortening for frying, glaze (1 cup confectioners sugar + 2 tbsp apple cider), cinnamon sugar (1 cup granulated sugar + 1 1/2 tbsp, cinnamon )

live mussels , scrubbed,washed and beards removed, leeks, 1 cut in 1/2-inch dice,1 roughly chopped, fish stock or 10 oz water, butter, onion, roughly chopped, fresh tarragon leaves (optional), star anise (optional), dry cider, double cream, salt and pepper