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Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts

Simply Glazed Donuts (or Doughnuts)

Comments (0) | Saturday, July 17, 2010





Simply Glazed Donuts

2 envelopes of yeast (41/2 tsp.)
1/4 c. warm water
1-1/2 c. warm milk
1/2 c. white sugar
1 tsp. salt
2 eggs
1/3 c. shortening
5 c. flour
oil for frying

Glaze:
1/3 c. butter
2 c. powdered sugar
1-1/2 tsp. vanilla
4 TB hot water
Dash of cinnamon

I prepared the dough for these donuts in my breadmaker on the dough setting. It popped the top up a bit during rising, but it worked great. For non-breadmaker preparation, sprinkle yeast over the warm milk and water and allow to bubble. Add salt and beaten eggs. Mix well. With a mixer add shortening and flour to form dough. Let rise until double. Roll the dough 1/2 inch think and cut out donuts. Cover and let them rise again until double. About 30 minutes to an hour.

Fry the donuts in hot oil and then let them cool slightly on a rack before glazing. 

For Glaze: Melt butter in a saucepan, add sugar until dissolved. Add vanilla and enough hot water to thin the glaze. How thin it is depends on the preference. Mine was kind of thin, but as it sat it thickened up a bit. Add a dash of cinnamon.  To glaze donuts, dip the tops into the glaze, turn over and set them on foil. The glaze will drip down the warm donut and cover it.





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Walnut Orange Coffee Cake

Comments (0) | Monday, May 17, 2010

This coffee cake is similar to eating heaven, no joke!!!

1 c. quick-cooking oats
1-1/2 c. orange juice (I used Tropicana)
1/2 c. butter
1-1/2 c. sugar
1/2 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. chopped walnuts (I'm allergic so I use pecans. I like them better anyway.)
1 TB. grated orange peel

Topping:  (This makes a lot of topping. I love it, but if you halved it you probably wouldn't miss it.)
1-1/2 c. packed brown sugar
3/4 c. butter, cubed
3 TB. grated orange peel
3 TB. orange juice (I used the juice from the orange I zested)
3 c. flaked coconut
1-1/2 c. chopped walnuts (again, pecans)

In a small bowl, stir oats and orange juice until softened; set aside. In a mixing bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange peel. Pour into a greased 13-in.x 9in. x 2in. baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 inches from the heat for 2 minutes or until the topping is bubbly.


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