Cake Doughnuts

There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family.

Real simple ingredients you already have in your kitchen. You can make the dough the night before and have them ready to go in the morning.

I douse them in cinnamon sugar or icing sugar or sometime plain...Happy Eating Sandra


1/2 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg
1 cut butter milk

1 egg, beaten

1/4 cup butter, melted and cooled

2 teaspoons vanilla extract

2 quarts oil for deep frying

1/2 teaspoon ground cinnamon

1/2 cup white sugar

In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.

Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.

Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Sweet And Sour Chicken

Sweet and sour chicken is delicious. Easy sweet and sour chicken recipe that calls for chicken, sweet and sour sauce that is better than takeout.

I did not add pineapple but you can to the sauce...(The Reason I Did Not Add Them I Did Have Them Available).

The secret is in the chicken marinade, specifically using eggs and cornstarch and not flour, which cornstarch creates a super-light coating all around the chicken makiing it not dory but soft and tender.

Recipe

1 pound boneless skinless chicken breasts cut into bite sized pieces

Salt and black pepper lightly

1/2 cup cornstarch [not flour]

2 well beaten eggs

1/2 cup Peanut oil to fry

For the sauce:

1 tablespoon oil

1/2 tablespoon minced garlic

1 tablespoon minced onion

1/2 each diced green and red bell pepper

1/4 cup cider vinegar

2 tablespoon soy sauce

1/8 teaspoon sesame oil

1/2 cup ketchup

1/2 cup sugar

Pineapple Chucks

Garnish:
Chopped scallions
Sesame seeds

Season chicken with salt and pepper. Coat them with cornstarch, dip in beaten egg and fry until golden, crispy and cooked done through. place aside on paper towel.

In a large pan, heat oil and fry garlic and onion until fragrant.

Add the bell peppers, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.

When the sauce get thick add the chicken. Toss to coat.Garnish with chopped scallions and sesame seeds.

Place in a to go box and serve with white steam rice.