HOW TO MAKE A RIBBON FRY CUTTER RECIPES

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CHEROKEE FRY BREAD | JUST A PINCH RECIPES



Cherokee Fry Bread | Just A Pinch Recipes image

Fry bread is made with minimal ingredients (no yeast) and is quite tasty. It's similar to a chewy flatbread and can be used in many ways. This bread is commonly used for an Indian Taco (a tasty twist on taco night). Set up a taco bar and everyone can make their own. We also loved it with honey drizzled on top. The idea for using it as pizza is something we're looking forward to trying. Anything you would put on a flatbread you can use this simple fry bread for.

Provided by Melanie Campbell @RossCampbell

Categories     Flatbreads

Number Of Ingredients 6

3 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
pinch(es) salt
1 1/3 cup(s) warm water
- vegetable oil for frying
- honey

Steps:

  • Combine the flour, baking powder, and salt.
  • Add the water to the flour mixture.
  • Mix until combined.
  • Turn dough out onto a floured surface. Knead dough until soft.
  • If you have a 4" cutter, roll the dough out on a lightly floured board until 1/4" thick and cut out 4" rounds. If you don't have a big cutter, pinch off about a golf ball size of dough.
  • Roll or pat dough flat in a circle about 1/4 of an inch thick.
  • Drop dough into heated oil that is 1-2 inches deep (about 317 degrees). Fry until the bread puffs up.
  • Flip over. It is done when both sides are golden brown.
  • Drain on paper towels.
  • Serve with honey.
  • Or can use bread for tacos. Brown 1 lb ground turkey, add 1 chopped red bell pepper and a can of yellow corn to browned turkey. Add 1 package of taco seasoning and a touch of ketchup to taste. Serve on fry bread with lettuce, cheese, refried beans, tomatoes, etc.

SUFGANIYOT RECIPE: HOW TO MAKE IT - TASTE OF HOME



Sufganiyot Recipe: How to Make It - Taste of Home image

Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, these Hanukkah doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. —David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Total Time 40 minutes

Prep Time 35 minutes

Cook Time 5 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 12

1/2 cup whole wheat flour
1 package (1/4 ounce) active dry yeast
1/4 teaspoon ground cloves
1-1/2 to 2 cups all-purpose flour
1/2 cup water
1/4 cup honey
2 teaspoons canola or peanut oil
1 large egg, room temperature
1/2 teaspoon vanilla extract
Oil for deep-fat frying
3/4 cup seedless raspberry preserves
Confectioners' sugar

Steps:

  • In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners’ sugar. Serve warm.

Nutrition Facts : Calories 133 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 23g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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