Spudnuts Knock Off with Maple Glaze

                                                                                                                            

1 cup milk

1 pkg. yeast

1/2 cup water

1 cup cooked, unseasoned mashed potatoes

2/3 cup shortening

1/3 cup sugar

2 eggs

1 tsp. salt

3-4 cups flour

Scaled milk and cool to lukewarm.  Dissolve yeast in warm water with 1 tsp. of sugar.  When it gets foamy, add to milk.  Combine next five ingredients and beat well.  Gradually add in flour to make a soft dough.  Make sure not to add too much flour.  The dough shouldn’t be a sticky mess, but too much flour will make your doughnuts dense.  Roll out to 1/2” thickness and cut with a doughnut cutter, if you have one.  I don’t.  So I improvised with a large cup I had and a washed out prescription bottle to cut the inner hole.  Place on a greased cookie sheet and cover.  Let rise for at least one hour.  Then fry in oil.  Drain well on a paper towel.  While still warm, but not hot, dip in maple glaze.

Maple Glaze:

1/2 cup butter

3/4 cup evaporated milk

1 cup brown sugar

1 1/2 tsp. maple flavoring

1 lb. powdered sugar

In a saucepan, melt the butter.  Add milk and brown sugar, heat until just bubbly.  Remove from heat and add flavoring.  Add powdered sugar until desired consistency.  You want it thin enough you can dip the top of your doughnut in, yet not runny.

Firecracker Shrimp

                                                                                                                                                     

25 large tail-on shrimp deveined

15 eggroll/spring roll wrappers, cut in half diagonally (2 triangles)

Oil for frying

Marinade

1 tsp. minced garlic

1/2 tsp. grated ginger

1/2 tsp. sesame oil

1 tsp. soy sauce

1 tsp. sweet chili sauce

1 tsp. cornstarch

Cornstarch “paste” (mix well to form paste)

1 Tb cornstarch

1/4 cup water

Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.

Pat the shrimp dry with a paper towel. Wrap each shrimp in  eggroll/spring roll wrapper half. Seal with cornstarch paste.

Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce.

Quick Yeast Bread Sticks

                                                                                                                                             

                   

These are so very good and easy!!!

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

1/4 cup oil

3 cups bread flour ( I used 1 c wheat bread flour)

2 1/2 teaspoons yeast

Directions:

Make using your bread machine, mixer or by hand.

Roll out into a rectangle.

 Cut into strips.

 You can twist or not and place on a greased cookie sheet.

 Let rise for at least 20 minutes or more if you have time.

 Bake at 375 for 10-15 minutes.

 Brush with butter and sprinkle with garlic salt and parmesan cheese

Potato Skin Slices

                                                                                                                  

Thanks Marie!

4 russet potatoes cut into 1/2-inch slices

1/4 cup melted butter

8 slices bacon, cooked crisp and crumbled

8 ounces shredded cheddar cheese

1/2 cup chopped green onion

Sour cream, for topping

Directions:

Preheat oven to 400°.

Brush both sides of potato slices with butter and place on an ungreased baking sheet.

Bake for 30 to 40 minutes or until lightly browned on both sides, turning once during baking.

Remove from oven and top with bacon, cheese and green onions.

Return to oven and bake until cheese melts.

Serve topped with a dollop of sour cream.

Lemon Chiffon Cake

                                                                                                                           

Cooking spray

1 tablespoon cake flour

2 cups sifted cake flour (7 1/2 oz.)

1 1/4 cups sugar, divided

2 1/2 teaspoons baking powder

1/2 teaspoon salt

7 tablespoons canola oil

1/3 cup fresh lemon juice (about three lemons)

1 teaspoon lemon extract

3 tablespoons water

1 teaspoon finely grated lemon rind

3 egg yolks

8 egg whites

1 teaspoon cream of tartar

Lemon curd (use for filling)

Frosting (cool whip is good)

Directions:

 Have frosting ready and at the temperature you like to frost with. Preheat oven to 320°F. Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour. Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined. Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth. Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks. To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Refrigerate for up to three days.