Baked Cake Doughnuts

Cinnamon Baked Doughnuts – Yield 12 doughnuts
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Cinnamon Baked Doughnuts – Yield 12 doughnuts

                  Baking spray with flour (or cinnamon sugar)
2 c.            all-purpose flour (at least ¼ should be cake flour)
1 ½ c.        sugar
2 t.             baking powder
1 t.             ground cinnamon
½ t.            ground nutmeg (1/4 t. is better)
½ t.            salt
1                extra-large egg, lightly beaten
1 ¼ c.        whole milk (buttermilk)
2 T.            butter, melted
2 t.             pure vanilla extract

For the topping:

½ c.           butter
½ c.           sugar
½  t.           ground cinnamon

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

·        Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

·        In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

·        Spoon the batter into the baking pans, filling each one a little more than three-quarters full.

·        Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

·        For the topping, melt the 8 T. of butter in an 8-inch saute pan.

·        Combine the sugar and cinnamon in a small bowl.

·          Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Alternative

One reader suggested commented on the above, to make the following changes for better results.

1- ½ c.       flour

½ c.           cake flour

¾ c.           sugar

¼ t.            soda

2  t.            baking powder

¼ t.            salt

½ t.            cinnamon

¼ t.            freshly grated nutmeg

¾ c.           buttermilk.

Bake at 350 for 8-10 minutes. While still warm roll doughnuts in melted butter then in cinnamon sugar mixture.

Best Baked Cake Doughnuts

½ c.     butter, softened
¾  c.    sugar
1          egg
1 ½ c. flour
2 ¼ t.   baking powder
¼ t.      salt
¼ t.      nutmeg
½ c.     milk
¼  t.     cinnamon
½ t.      vanilla

·        Blend 5 oz. butter with 1 c. of sugar.

·        Add the eggs and mix well.

·        Sift together flour, baking powder, salt and nutmeg.

·        Add to the butter and sugar mixture.

·        Blend in the milk and mix together thoroughly.

·        Fill greased muffin tins 2/3 full.

·        Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.

·        Combine remaining sugar with the cinnamon.

·        Melt remaining butter.

·        While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Krispy Kreme Honey Dip Glaze

1/3 c.         butter
2 c.            powdered sugar
1 ½ t.         vanilla
4 -6 T.       hot water

Krispy KremeChocolate Frosting

1/3 c.         butter
2 c.            powdered sugar
1 ½ t.         vanilla
4 -6 T.       hot water
4 oz.           semi-sweet chocolate chips

Notes:

Spray with regular baking spray and sprinkle with cinnamon sugar. Add batter, coverint the doughnut hole middle with batter, to fill with some warmed jelly. Sprinkle with more sugar.

Forget the recipe on the Nordic Ware pan's label...not good.

Humblebee's African Chickpea & Peanut Butter Soup

African Chickpea & Peanut Butter Soup

October 4, 2013 in Cooking, Recipe | 2 comments

My Aunt Karla was raving about this soup while I was at the cottage. I was there towards the tail end of August, so she was already starting to think about winter soup, and I heard about this soup enough times that I insisted she sent the recipe over. And so, last weekend, when I got dove head first into my autumn soup making marathon, this was the first soup I made. It’s worth all the raving. --Humblebee

One of the best things about this soup is that it’s both vegan and gluten free, but it’s also rich, creamy, and delicious. It’s got lots of good protein from the peanut butter and the chickpeas, good fat from the peanut butter, and some great veg from the spinach and tomatoes. Yum. I love it with some good, crusty bread.

African Chickpea & Peanut Butter Soup

2 tsp olive oil
1 onion, chopped
1–2 cloves garlic, minced
¼ cup smooth natural peanut butter
2 cups vegetable broth
1 tsp smoked hot paprika
1 tsp sweet paprika
2 tsp ground coriander
¼ tsp cayenne pepper
1 (450mL) can chickpeas, rinsed and drained
1 (400mL) can diced tomatoes
2 cups spinach, chopped

Heat the olive oil in large pot over medium heat. Sauté the onion for about 5 minutes, until soft and golden. Add garlic, and cook for another two or three minutes.

Whisk the peanut butter together with some of the broth to make smooth paste, and then whisk in the  remaining broth.

Add the paprikas, coriander, and cayenne to the onion & garlic mixture, and sauté until fragrant. Stir in the peanut butter mixture, chickpeas, and tomatoes. Simmer for five minutes. Season to taste with salt and pepper (you might also want to add a teaspoon or two of brown sugar). Stir in the spinach just before serving and enjoy!

Diane's Sweet Potato Soup

2 T. olive oil

2 onions, peeled and chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 large sweet potato, or 2 small, peeled and cut into small chunks

2-3 c. chicken broth

1 T. cinnamon

Sprinkle sea salt and freshly ground black pepper, to taste

DIRECTIONS

1. Place a saucepan or soup pot over medium heat and add the oil. When it begins to get hot, add the onions, carrots and celery and sauté until softened and fully aromatized.

2. Add the sweet potatoes and enough broth to completely cover all the vegetables. Season with cinnamon, salt and pepper and bring to a simmer.

3. Cook until potatoes are very soft and then puree with a hand blender, food processor or counter-top blender until smooth. You may also serve the soup ‘as is. Taste and add more seasoning if need be.