LONG TEASPOON RECIPES
LONG JOHNS RECIPE: HOW TO MAKE IT - TASTE OF HOME
The tattered recipe in my files is a good indication of how popular these doughnuts have been in our family over the years. They disappear in a hurry, so I typically double the recipe.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; roll into a 12x8-in. rectangle. Cut into 3x1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , In an electric skillet or deep-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
FALAFEL RECIPE - NYT COOKING
You shouldn’t reject deep-frying at home; I do it about once a month. It can be fast and easy, and you can deep-fry plants. (And anything else.) Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil, and the process is simplified and neat. Add your food in batches and don’t crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it’s fine if they bump.) You may or may not have to turn the pieces, but that’s easy, because they’ll be floating and they won’t stick. Remove them with a slotted spoon, tongs or spider; you’ll know when they’re done because the color will be evenly gorgeous.
Provided by Mark Bittman
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put beans in a large bowl and cover with water by 3 to 4 inches — they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
- Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
- Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
- Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 243, UnsaturatedFatContent 4 grams, CarbohydrateContent 39 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 12 grams, SaturatedFatContent 0 grams, SodiumContent 179 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving
- Finely chop the candied peel, and quarter the glacé cherries. Finely grate the orange zest.
- Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 to 2 hours to allow it to plump up.
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- Spoon the yeast into the bowl of a free-standing mixer, then add the sugar.
- In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 to 10 minutes, until the yeast has formed a thick, foamy crust on the milk.
- Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
- Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside.
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- Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
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