DONUT SHORTENING RECIPES
POPPY SEED CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, FatContent 23g fat (10g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 51g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
KRISPY KREME DOUGHNUTS COPYCAT RECIPE - FOOD.COM
Make and share this Krispy Kreme Doughnuts Copycat recipe from Food.com.
Total Time 2 hours 30 minutes
Prep Time 2 hours
Cook Time 30 minutes
Yield 24 doughnuts
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water in 2 1/2-quart bowl.
- Add milk, sugar, salt, eggs, shortening and 2 cups flour.
- Beat on low for 30 seconds, scraping bowl constantly.
- Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Stir in remaining flour until smooth.
- Cover and let rise until double, 50-60 minutes.
- (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
- Gently roll dough 1/2-inch thick with floured rolling pin.
- Cut with floured doughnut cutter.
- Cover and let rise until double, 30-40 minutes.
- Heat vegetable oil in deep fryer to 350°.
- Slide doughnuts into hot oil with wide spatula.
- Turn doughnuts as they rise to the surface.
- Fry until golden brown, about 1 minute on each side.
- Remove carefully from oil (do not prick surface); drain.
- Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
- Dip in sprinkles or other toppings after chocolate if desired.
- Creamy Glaze: Heat butter until melted.
- Remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Stir in water, 1 tablespoon at a time, until desired consistency.
- Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Stir in water 1 tablespoon at a time, until desired consistency.
Nutrition Facts : Calories 316.1, FatContent 12, SaturatedFatContent 5.7, CholesterolContent 32.3, SodiumContent 160.5, CarbohydrateContent 47.9, FiberContent 1, SugarContent 26.3, ProteinContent 4.4
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- 1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in. 3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth. 4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). Meanwhile, make the custard. 5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely. 7) Once the dough has risen, proceed with the donuts. 8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness. 9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one. 10) Using a 3.5� biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm place for about half an hour or until doubled again. 11) Add enough oil to a dutch oven so it comes half way up the sides of the pot, allow it to come up to 350 degrees. 12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil. 13) While the donuts cool a bit, make the ganache. 14) Heat the cream in a small pan over medium heat until just below boiling point. 15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted. 16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream. 17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.
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BUTTERMILK CAKE WITH CARAMEL ICING RECIPE: HOW TO MAKE IT
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 419 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 419 calories per serving
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.
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