Homemade Cake for Christmas

Ingredients for Christmas Cake
(18cm/7.09 inch diameter)

- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk

- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries

- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments

Ang aking paraan sa pag bake ng Christmas Cake ^0^

Una nyo pong gagawin ay ihanda ang cake pan cut, the parchment paper (bottom): 18.4cm/7.24 inch diameter,parchment paper (side): 6x58cm/2.36x22.8 inch. at saka ilagay ang mga ito sa loob ng cake pan. at i free hear the oven 320 F/ 160 C

ngayon pwede nyo na pong simulan ang pag gawa ng cake.

1: ilagay ang 3 egg sa bowl at batihin ito gamit ang machine na pang mix at ilagay ang sugar.

2: ipag patuloy ang pag bati sa itlog at sugar sa warm na tubig (ilagay ang bowl sa ibabaw ng warm water at dun ipag patuloy ang pag bati mga 3 minuto wag itatapon ang warm water hadil magagamit nyo pa po ito)

3: i add ang milk sa butter ( ilagay sya sa ibabaw ng warm water para matunaw ang butter)

ipag patuloy lang ang pag bati sa egg at sugar...kapag soft na ang binabati nyo!

4: Ibud-bod ang flour sa egg at sugar na binati nyo gamitin ang manipis na pang sala habang ibinubu-bod ang flour. at saka haluin ng gently :) (wag ka bilisan ang paghahalo para di masira ang foam na binati nyo)

5: i add ang milk butter na tinunaw sa soft foam na binati nyo.( again gently lang po ang pag halo para mapanatili nyo ang pagka soft ng foam na binati nyo)

6:pag smooth na po ang hinahalo nyong soft foam, ilagay sya sa cake pan, droop the cake mga 3 beses para mawala ang air sa loob ng foam.

7: bake the cake 320 F/ 160 C for 23 minutes

8: kapag nag 23 minutes na po i check ang cake gamit ang tootpick pang tusok sa cake...kapag po hindi na basa ang cake ibig sabihin nito ay luto na po sya. i droop nyo po ang cake na naluto para madali syang tanggalin sa cake pan at saka baliktarin palamigin ng konti para matanggal sya ng husto sa lalagyan at di masira ang cake.let the cake cool down in the cake pan as it will keep the sponge cake moist.

9: cut the cake for two at ipahid sa ibabawa ang mga ito ( paalala: wag nyo pong i cut ang cake sa gitna sa taas ^0^ bale sa ibaba po at sa gitna para mahati nyo sa dalawa ang cake at malagyan ng gusto nyong palaman like strawberry ect.

- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch -

ngayon po pwede nyo na pong lagyan ng gusto nyong design ang inyong home made cake.

^0^ good luck sana po di kayo nahirapan sa aking pamamaraan sa pag gawa ng cake

Roll Cheese Bread

kyorikiko........ 300grm
dried yeast..... 6 grm
asin .................4 grm
skim milk....... 15 grm
butter .............50 grm (naubusan ako ng butter kaya margarine
ginamit ko)
asukal............. 40grm
itlog............... .. 1
lukewarm water (40C).... 150ml
shortening...(pang grease sa bowl at rolling pin)

pag haluin muna ang kyorikiko...at asukal...dapat walang buo buo..
ilagay ang skim milk...haluin ulit....ilagay ang yeast...haluin mabuti
saka ilagay ang asin....pagkahalo lagyan ng space sa gitna....

batihin ang itlog....ilagay ang tubig.....saka ito blend ng mabuti...
at ibuhos dun sa gitna na ginawang space sa mixture ng harina...
wag ibuhos lahat gawin nating 3X...at haluing mabuti

saka ilagay ito sa lamesa at umpisahan ng masahin ang dough....
madikit sa kamay...grabe...pero wag kayong ma disapoint.....
magiging firm din yan sa kakamasa mo....

kapag halong halo na ung dough...ilagay na ang butter
masahin ulit mabuti....hangang maging katulad ng nasa picture..
at bago naging ganyan yan inabot ako ng 1 oras sa pagmamasa...
hampas ng dough sa lamesa...meron pang kusot kusot na parang
naglalaba........

bilugin ang dough...at ilagay sa bowl takpan ng saran wrap at
paalsahin ng 40 min.......(pahiran muna ng shortening ang bowl
bago ilagay ang dough)

after 40 min.....diinan ng palad para maalis ang hangin
sa dough......saka ito kiluhin at hatiin sa 10 parte....dapat
parepare ho ang bigat.....nasa 650grms ang dough na nagawa
ko...kaya....65grms each ang bawat bilog na yan......

isa isang bilugin sa palad ang dough at ilagay ito sa tray....
takpan ng basang tele o katsa...dapat pigaing mabuti ung tela...
itakip natin ito sa dough para nd ma dry ang dough...at paalsahin







after 15 min......gumamit ng rolling pin.....pahiran muna ng
shortening o kaya harina ang rolling pin bago ito gamitin sa
dough para nd kumapit ang dough sa rolling pin....

saka igulong ang rolling pin sa dough.....pahabain ng 20 cm ang
dough.....







mapapansin nyo na ung kabilang dulo ay lalapad...at ung
kabila naman ay makitid.....dun sa malapad na parte....itupi
nyo ang dough...gaya ng nakikita sa picture...saka ulit
pagulungin ang rolling pin para ma flat ang dough .....at
lagyan ng cheese....pdeng ham..bacon...bahala kayo sa
filling na gusto nyong ilagay....

dun nyo umpisahang i roll ang dough kung saan ko nilagay ang
cheese....







kaya makikita nyo na na ung makitid na part ang nasa ibabaw....
saka ulit takpan ng basang tela...at paalsahin ulit ng 20min...







after 20 min....mabati ulit ng itlog saka ito ipahid sa ibabaw ng
dough....para maganda ang kulay nito pag naluto....








at i bake natin sa init ng oven na 170-180c at 15-20min....
















luto na ang tinapay ko.......







here the finis product

Buttermilk Doughnuts Donuts

I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!


Ingredients

* 1 tablespoon dry active yeast
* 1/2 cup warm water
* 1/2 cup buttermilk
* 3 tablespoons shortening, melted (DO NOT use oil)
* 3 tablespoons sugar
* 2 1/2-3 cups flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* vegetable oil
* 2 1/2 cups sifted powdered sugar
* 1/4 cup milk

Directions

1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2
Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3
Add enough remaining flour to make a soft dough.
4
Turn dough onto a floured surface and knead several times.
5
Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6
Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7
Heat 2-3 inches of oil to 375°F.
8
(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
9
Cook about 2 minutes or until lightly golden in color, turning once.
10
Drain well on paper towels.
11
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12
Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13
Cool on wire rack or serve warm.

BANANA DONUTS

I am not much of a baker or dessert maker, but I gave this the old college try for a recent Tuesday brunch. I've been wanting to make these because I love bananas so much. Friends liked them, but I had mixed feelings. Please let me know what level of success (or lack of) you have with this - thanks.



Ingredients

* 5 cups all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon baking soda
* 2 teaspoons salt
* 1 teaspoon nutmeg
* 1/4 cup butter
* 1 cup sugar
* 1 1/2 teaspoons vanilla extract
* 3 eggs, well beaten
* 3/4 cup mashed banana (about 2 good-sized bananas)
* 1/2 cup buttermilk
* 1/2 cup flour, for rolling
* deep oil (for frying)

Directions

1.
Sift flour, measure and resift 3 times with baking powder, soda, salt, and nutmeg.
2.
Cream butter then blend in sugar, add vanilla, and eggs, and beat until light and fluffy.
3.
Add combined bananas and buttermilk, and stir until well mixed.
4.
Add flour mixture in 3 or 4 portions, stirring thoroughly after each addition.
5.
Chill for at least 2 hours before rolling.
6.
Remove 1/4 of dough from refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured 2-1/2 inch doughnut cutter.
7.
Liberally sprinkle rolling surface with flour so dough won't get claggy and stick.
8.
Fry in deep oil heated to 375 ° F. until golden brown, then lift out and drain on absorbent paper.
9.
If desired, the dough may be covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as needed.
10.
Sprinkle with brown sugar or powdered sugar, or if you have the tools, put whipped cream inside.

DONUTS

2 tablespoons warm water
1 package dry yeast
1/2 cup sugar
1 egg
2 tablespoons melted butter
1 cup warm milk
3 1/2 cups flour
1/2 teaspoon salt

Pour the warm water over the yeast in a medium-sized mixing bowl.

Stir; add sugar, mixing well. Let stand for 15 minutes. Stir in egg, then the butter, milk, flour and salt. Mix until dough becomes elastic. Brush additional melted butter lightly over top of dough and cover with waxed paper. Drape tea towel over top of bowl and put it in a warm place to rise for 2 hours. Then refrigerate overnight (not necessary, but chilling the dough will make it easier to roll out).

When ready, punch down in the bowl then turn it out on a heavily floured board. Take half the dough and roll to one-half inch thick; cut with floured donut cutter; put them on well buttered waxed paper on cookie sheet. Do other half of dough - put cookie sheet in a warm place till donuts double in size, about 1 hour. Heat 4" of oil for deep frying - 365 degrees on thermometer. Regulate heat to keep temperature steady. Gently remove donuts with spatula into hot oil, turning once, till golden. Drain them on paper towels.

While still warm cover with: granulated sugar or chocolate (melt 3 ounces semisweet chocolate and 3 ounces butter;stir in 3/4 cup confectioners sugar; frost) or glaze (mix together 1 cup confectioners sugar, 2 tbsp. fresh lemon juice and 1 tbsp honey; glaze).

YEMA

I have had so many requests to feature this recipe. I thought it would be difficult to make this, so I didn't venture to make it. But it turned out that it is an easy recipe. The only difficult part was finding the cellophane wrapping.

Ingredients:


1 cup condensed milk
5 egg yolks
1/2 cup mashed potatoes
1 tablespoon vanilla
1 tablespoon butter
syrup
1 cup sugar
1/2 cup water
1/4 teaspoon cream of tartar


Procedure:

combine all the ingredients for the yema and cook until the mixture is thick.
set aside and cool.
roll into balls of about 1 inch in diameter.
Prepare the syrup: blend all the ingredients for the syrup.
Bring to a boil until syrup is caramel-colored.
insert a toothpick into the yema ball and dip into the syrup.
cool on greased baking pan.

20 servings
15 minutes 5 mins prep

Miswa

Ingredients:
1 small bundle misua (fine rice vermicelli)
3 eggs
2 cup water
1 tablespoon veg oil
1 clove chopped garlic
1 onion
1 salt or patis and pepper to
1 taste

Cooking Instructions:
Saute garlic in oil until light brown. Add onion and saute until onion is translucent. Add water, salt or patis and pepper to taste. When the water boils add eggs whole, one at a time. Break misua into 3-inch lengths and add. Remove from heat and serve hot.

Itlog na Maalat

This one is a request.

Make a supersaturated solution of salt in water by mixing salt and water. A supersaturated solution is reached when salt no longer dissolves. Soak eggs in the supersaturated salt solution for at least two weeks - the time could be less ... or more, Try experimenting, harvest an egg on day 3, then one on day 4 .. etc until you get the right saltiness. After two weeks (or whatever time you want), harvest the eggs and boil. You can dye the egg red if you need to be authentic.

A nice breakfast fare is mixed sliced salted eggs with tomato slices and hot steamed rice. Yummm ...

Quekiam

Filipino dish with a Chinese influence. Ground meat wrapped in Taupe (Bean Curd Sheets) then deep fried.

Recipe Ingredients:
1/4 kilo shelled shrimp
1/4 kilo pork fat, minced
1/2 cup flour
2 eggs
2 tsps. salt
1 tsp. pepper
1 tsp. sugar
atsuete (optional)

Instructions:
1) Shell shrimps and chop coarsely. Put in a bowl w/ the pork fat.
2) Add flour, eggs, salt and pepper and sugar
3) Mix thoroughly and make a small patty and fry to check the seasoning
4) Form small patties and fry in hot oil
5) Drain well and put over paper napkins to absorb oil

Okoy (Shrimp Patty)

Ingredients:

BATTER
1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup annatto water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil
TOPPING
2 cups bean sprouts
1 cup chopped green onions
2 pieces tofu, cut into strips
1/2 lb small shrimp, cleaned
1 cup papayas


Procedure:

Sift the first five batter ingredients together in a bowl.
Blend in the annatto water, broth and egg.
Beat until smooth.
Heat oil in high heat for deep-frying.
Set aside.
Arrange a bed of bean sprouts and green papaya in a saucer.
Top with some green onion, tofu strips and shrimps.
Add about 1/3 cup of batter.
Slide the mixture carefully into the hot oil.
Fry until crisp and brown on both sides.
Drain.
Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

6 Patties
35 minutes 20 mins prep

Singapore Chicken Rice

Recipe Ingredients:
10 chicken drumsticks(skin on)or what u have in the house
3 cups rice
6 cups water salt
1 cup mixed veg.(cabbage,carrot,beans) 3 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp minced garlic
1 tsp minced ginger

Cooking Instructions:
Boil drumsticks for 10 mins. Drain(but keep the soup)and use right column ingredients to marinate drumsticks for 30 mins. Bake till golden brown. Boil rice with the chicken soup(about 3 cups). When rice is cooked, mix well. Boil the remaining soup with the mix veg. Add salt to taste. Serve rice and the baked chicken with the mixed veg. soup on the side.

PAKSIW NA ISDA

Recipe Ingredients:
2 medium size fish (isda)
1 inch ginger (luya)
1/2 cup vinegar (suka)
1/2 cup water (tubig)
10 pcs black peppercorn (10 butil pamintang buo)
2 pcs garlic (butil bawang)
1/2 tbsp vetsin
1 tsp salt (asin)
1 pc green chili (siling berde)
1 eggplant cut 1 inch thick (talong)

Cooking Instructions:

1. Clean the fish and put in a wok or pot. add the peppercorn, garlic, vetsin, salt, chili & ginger. (Linisin ang isda, ilagay sa kawali isama ang paminta, bawang, vetsin, asin, sili, luya.)

2. Pour the vinegar and water, and eggplant on top. close the pot lid and let it simmer for 10-15 mins. until cooked. (Ibuhos ang suka at tubig. isama ang talong. takpan at pakulin ng 10-15 minuto hanggang maluto.)

MENUDO

Ingredients:

* 1 kg pork tenderloin, cubed
* 3 medium potatoes, cubed
* 2 medium carrots, cubed
* 1/2 cup raisins
* 1 medium red bell pepper, diced
* 1 medium green bell pepper, diced
* 500 ml tomato sauce
* 100 g liver spread
* 1 medium onion, chopped
* 2 garlic cloves, chopped
* 50 g grated romano cheese

Marinade:

* 2 bay leaves
* 1 cup Sprite
* 4 tablespoons soy sauce
* 2 tablespoons lemon juice
* 1 lemon, zest of, only
* ground black pepper

Cooking Instructions:

1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.

2. Remove pork from the marinade, drip dry.

3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.

4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.

5. Add tomato sauce, liver paste, carrots, potatoes and raisins, simmer stirring occasionally.

6. Add peppers and adjust the seasoning.

7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Ginataang Manok

Ingredients:

1/2 kilo chicken wings (manok)

1 lata coconut Milk (gata)

Ginger (luya)

2 Cups water (tubig)

1/8 cup Oil (mantika)

2 Potato cut in 4 cubes (patatas)

Peppercorn (Paminta buo)

1 Onion (sibuyas 1/2 kung malaki ang sibuyas)

3 Garlic (3 butil ng bawang)

1 Tbsp chicken powder (1 kutsara chicken powder)

Salt (Asin)


Cooking Instructions:

1. Wash the chicken, then set aside. (Linisin/hugasan ang Manok at ilagay sa isang tabi.)

2. Pour oil in wok or pot then add garlic, onion and ginger until golden brown. (Ibuhos ang mantika sa kawali at ihulog ang bawang, sibuyas at luya. papulahin.)

3. Add the chicken and stir until golder brown. (Isahog ang manok, igisa hanggang maluto ng konti.)

4. Add water, 1/2 can of coconut milk at let it simmer for 20 mins. in medium fire.(Dagdagan ng tubig at kalahating lata ng gata at pakuluin ng 20 minuto).

5. Add the potato and chicken powder and let it simmer again. (Bago maluto ang manok, isahog ang patatas at chicken powder. pakuluin hangang lumambot ang patas at manok.)

6. When the chicken and potato is cooked, pour the remaining 1/2 can of Coconut Milk, simmer for atleast 5 mins. then add salt to taste. (pag luto na, ibuhos ang natirang kalahating lata ng gata at pakuluin ng limang minuto. lagyan ng asin at tikman kung pwede na sa inyonh panlasa.)

5. Serve hot. (Ihain ng mainit.)

NILUPAK

One of my favorite merienda is the nilupak. It's made of kamoteng kahoy (yucca root or cassava), sometimes kamote (sweet potato), at other times saba (a form of banana used for cooking), mashed until it's smooth, with sugar to taste (and sometimes milk). The result is laden with butter or margarine. This is at times wrapped in banana leaf for packaging.

Ingredients:

4 cups unripe saba, cooked and pounded
1/2 cup brown sugar
2 cups buko, medium hard
1/2 teaspoon vanilla



How to make nilupak

*

Combine the above ingredients, and pound once more.
*

Mix till well blended.
*

Arrange on a platter and cut into desired shapes.
*

Yield: 6 to 8 servings.

ESPASOL

Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.



Ingredients:
4 cups malagkit (sticky rice)
3 cups coconut milk
1 tsp vanilla extract
1 1/2 cups white sugar
1/2 tsp iodized salt

Directions:
1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form.
2. Set aside 1/2 cup of the the powder.
3. Combine coconut milk, vanilla, and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.
4. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.
5. Cut into strips using a greased knife or cutter.
6. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper.

Macaroni Chicken Soup ^0^ Good for children

Macaroni Chicken Soup or popularly known as Sopas, came from the Hispanic word “sopa”, meaning soup. This is a soup dish that we Filipinos have come to own eventhough macaroni is practically Italian.

Estimated preparation and cooking time: 1 hour and 30 minutes

Macaroni Chicken Soup Ingredients:

* 500 g chicken breast
* 4 cloves garlic (minced)
* 2 white onions (minced)
* 1 large bell pepper (seeded and sliced into strips)
* freshly ground black pepper
* 2 carrots (sliced into thin strips)
* 350 g macaroni noodles
* 2 cups evaporated milk
* 1 medium cabbage (roughly shredded)
* 2 Tbsp margarine
* fish sauce / patis
* rock salt

* chopped spring onions

Creamy Macaroni Chicken Soup Cooking Instructions

* Boil the chicken in 4 cups water. Save the broth to be used later.
* Shred the Chicken meat with your fingers. Set aside.
* Saute garlic and onion in oil over medium heat.
* Add the bell pepper and cook until aromatic.
* Stir in the shredded chicken.
* Season lightly with ground black pepper.
* Add the carrots, a quick sauté then the macaroni. Give it a stir to get the fat all around the pasta.
* Pour in the chicken broth and 5 cups water. Simmer.
* Pour in the milk, stirring gently.
* Add the cabbage. From this point, the macaroni and the cabbage will cook at about the same time.
* Add the margarine.
* Season with patis or salt.

Homemade Asian Barbecue Sauce and Marinade

Homemade Asian Barbecue Sauce and Marinade - So Good You'll Swear it's Artificially Flavored!
Enjoy!

Ingredients:
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sambal, or other hot chili sauce
1/2 orange, juiced
1 1/2 tbsp soy sauce
1 tsp fish sauce (or sub extra soy)
2 cloves mashed garlic
*Makes enough for about 2 pounds meat

Going Bananas

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 1/2 cups mashed banana (usually 3 bananas is perfect)
1 cup chopped walnuts
2 tablespoons milk

Preheat oven to 325 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a mixing bowl for a minute; reserve until needed.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Mix in the bananas, walnuts, and milk until combined. Add the flour mixture, stirring just until combined.

Pour batter into a buttered and lightly floured 9 x 5 inch loaf pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before removing from the pan.

Easy, Homemade Donuts

Making homemade donuts is not as hard as it looks. The only real equipment that you need is a deep fryer.

Recipe for Basic Cake Donuts

This is the easiest recipe for cake doughnuts that I have. I use it over and over again, varying it with different topping and icings.

* 4 1/2 c flour
* 4 tsp baking powder
* 1 tsp freshly grated nutmeg
* 1/2 tsp salt
* 2 eggs
* 1 c sugar
* 2 Tbs unsalted butter, melted
* 1 c milk
* 1 tsp vanilla

Sift together the dry ingredients.

Beat eggs with sugar until light. Add butter, mil, and vanilla. Add dry ingredients and mix until a soft dough is formed. Do not over mix. If dough is too soft to roll, chill it for an hour.

Roll dough out 3/8 inch thick on a floured surface and cut with donut cutters. Fry in 370 degree oil until golden on both sides, turning once.

Remove from oil, hold over hot oil for a few minutes to drain, and then finish draining on absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar. 3 dozen

Well, This is One Way to Do It...


Tips for Perfect Donuts

There are a few tricks and tips that will help you achieve the perfect donut:

* Make sure the oil is hot, 370 Degrees works best for me.
* Don't overload the fryer. Fry only three or four at a time.
* Flip the donuts as the rise to the top and are light golden on the underside, do not over-fry.
* Use the softest dough possible. Refrigerate to keep it workable.
* Use clean oil
* Let finished donuts drain into the fryer for a few minutes before removing them to drain on absorbent paper
* Use the donut cutter in a straight down motion, without twisting.