Old-Fashion Doughnut Recipes From Grandma's Old Metal Recipe Box

!±8± Old-Fashion Doughnut Recipes From Grandma's Old Metal Recipe Box

Here are a couple of recipes for homemade doughnuts. Remember the mouthwatering activity of making doughnuts with grandma or mom on long winter evenings? Now you can do the same with your family! Gather the kids in the kitchen and let them see that all doughnuts do not come from a doughtnut shop or the grocery store deli. Making donuts is a perfect way to involve the whole family and make some special family memories.

FLUFFY RAISED DOUGHNUTS

1 cup milk
1 pkg dry yeast
1/2 cup lukewarm water
1 tsp sugar
1/4 cup shortening
1/4 cup sugar
1 egg, well beaten
1 tsp salt
3 1/2 cups flour

Scald one cup milk and cool to lukewarm. Dissolve yeast in bowl in lukewarm water and 1 tsp sugar. When foamy, add to cooled milk. Stir in shortening, 1/4 cup sugar, egg, and salt. Beat in flour. On floured board, knead until smooth. Place in a greased bowl, let rise to doubled. Punch down and let rise until doubled again. Roll dough 1/2" thick and cut with a doughnut cutter. Cover and let rise until light and fluffy. Fry in deep hot fat. Glaze with a water and sugar mixture. Note: You can also frost and decorate with colorful sprinkles, if desired.

CAKE DONUTS

1 cup sugar
2 eggs, beaten
1/2 cup sour milk
1 tsp soda
1/2 cup sweet milk
1 tsp baking powder
2 tbsp melted lard or shortening
1 tsp vanilla
pinch of salt
flour

Mix sugar and eggs together. Add sour milk and soda mixed in milk. Add sweet milk and melted lard. And vanilla and flour with salt and baking powder mixed into the flour. Use enough flour to make a dough stiff enough to roll and cut donuts with a donut cutter. Makes 30.

Note: Sour milk is buttermilk; sweet milk is regular milk

Enjoy!

Old-Fashion Doughnut Recipes From Grandma's Old Metal Recipe Box

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How to Make Old Fashioned Lemon Butter Cookies

!±8± How to Make Old Fashioned Lemon Butter Cookies

My great aunt who is 83 years old has been baking and cooking all of her life. When I was a little girl, I could remember spending countless hours with her in the kitchen and learning just about everything I know today that pertains to baking.

This is a recipe she started making back in the 1960's and to this day, its one of our family's favorite cookie recipes. Back in the 1960's money was tight so women used to whip up recipes using the common ingredients they usually had on hand.

If you love lemon flavored cookies, then give this recipe a try.

Lemon Butter Cookies

1/2 c. butter, softened
1/2 c. sugar
1 egg
1 1/2 c. flour
2 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1/2 tsp. baking powder
1/8 tsp. salt
additional sugar

*note* I like a lot of lemon flavor, so when I make Auntie's recipe, I increase the lemon juice to 4 tablespoons and I always use fresh lemon juice that I personally hand squeeze. (I don't use the bottled lemon juice).

Beat butter and sugar in a large bowl with mixer at medium speed until creamy. Beat in egg until light and fluffy. Mix in flour, lemon juice, lemon peel, baking powder and salt. Wrap in plastic wrap, refrigerate for 2 hours or until firm. (make sure you refrigerate the dough for a minimum of 2 hours but no longer than for 4 hours).

Preheat oven to 350 degrees. Roll dough, a small portion at a time on a well floured surface to 1/4" thickness. Keep remaining dough in the refrigerator. Cut dough with 3" round cookie cutter. (you can also use a round biscuit cutter which I find easier to use than a cookie cutter).

Transfer cookies to a ungreased cookie sheet. Sprinkle with granulated sugar. I lined my cookie sheet with a Non-Stick Silicone Baking Mat and I am so glad that I did! They just slid off the mat when they were done and they were evenly baked.

Bake 8-10 minutes or until edges are lightly browned. Cool for 1 minute on cookie sheet before removing them to finish cooling on a wire rack. Store in an airtight container.

Additional Note: The thinner you roll out the dough, the less baking time it will need. So if you like thick cookies, roll out your dough thicker than described above but you will need to increase your baking time by 1-2 minutes.

How to Make Old Fashioned Lemon Butter Cookies

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Ice Cream Trivia - How Much Do You Know About America's Favorite Treat?

!±8± Ice Cream Trivia - How Much Do You Know About America's Favorite Treat?

While July may be National Ice Cream Month, we at Kool Technologies believe in celebrating all year round! Here is some Ice Cream Trivia that we have prepared in honor of National Ice Cream Month (July).

Ice Cream Trivia:

Fun facts to Accompany Americas Favorite Summer Time Treat!

In 1984 President Ronald Reagan declared July National Ice Cream Month saying that patriotic Americans should honor the month with "appropriate ceremonies and activities." So grab yourself a double scoop of your favorite flavor and learn some fun facts about this American classic!

It is believed that in the first century the Roman Emperor Nero was a big fan of ice cream in its earlier stage. He would send his slaves up mountains to collect snow and ice so he could enjoy his flavored ices.

The first documented mention of ice cream in America was written in the 1700s. It was written to the governor of Maryland praising the ice cream and strawberry dessert he had served at a dinner party.

In 1776 the first ice cream parlor opened in New York City. During World War I ice cream became a symbol of pride for America due to the fact that a newspaper had quoted a German officer declaring, "We do not fear that nation of ice cream eaters."

In the 1920s, immigrants who arrived at Ellis Island were given ice cream to introduce them to a "typical" American treat. Many thought it was frozen butter and tried to spread it on their bread...

In 1939 Stoelting built the first soft serve ice cream dispenser for the Home Made Ice Cream Company, known today as Dairy Queen, helping to create the soft serve industry as we know it today. It has been over 100 years since Stoelting's creation and the company is still a leading manufacturer of equipment that brings us this delicious treat every day. Today, the average person in the U.S. consumes around 48 pints of ice cream per year, more than any other country! Its not just the kids either, adults consume nearly half of all the ice cream bars, popsicles, and the like every year. So indulge this month- and hey- if you need an excuse, National Ice Cream month only comes around once a year!

Ice Cream Trivia - How Much Do You Know About America's Favorite Treat?

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Paula Deen's affection attack

!±8± Paula Deen's affection attack

Probably the grossest thing I've ever seen on the Food Network

Paula Deen's affection attack

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How to Make Old Fashioned Fudge: A Jock's Guide Ep.1

!±8± How to Make Old Fashioned Fudge: A Jock's Guide Ep.1

This is a step by step, entertaining video showing you how to make the old-fashioned fudge your Grandmother used to make, while also showing you how to avoid fudge pitfalls! I'm ok failing publicly! Great soundtrack, easy recipe, simple ingredients. Oh! And a little wine and dancing too! I believe that baking is a sport of its own, is it not?

How to Make Old Fashioned Fudge: A Jock's Guide Ep.1

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Peanut Butter Fudge Recipe Demonstration - Joyofbaking.com

!±8± Peanut Butter Fudge Recipe Demonstration - Joyofbaking.com

Recipe here: www.joyofbaking.com Stephanie Jaworski of Joyofbaking.com demonstrates how to make Peanut Butter Fudge. Peanut Butter Fudge is a simple enough recipe; just a mixing together of butter, peanut butter, vanilla, and confectioners' (powdered or icing) sugar. I love how this type of fudge is so much faster and simpler to make than the old fashioned fudge which involves using a candy thermometer. You might want to include this candy in your Christmas baking as it makes a large batch and can be made ahead and stored in the refrigerator for about a week.

Peanut Butter Fudge Recipe Demonstration - Joyofbaking.com

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Paula Deen - Famous in Her Women's Chef Coat

!±8± Paula Deen - Famous in Her Women's Chef Coat

Paula Deen was born and raised in Albany GA, and she was a housewife and bank teller before she exchanged women's work clothing for a chef's hat. Both of her parents died when she was nineteen, and her husband decided to move to Savannah, GA in 1989. Shortly after the move she divorced her husband, and she found herself broke with two teenage sons to support. Since she had always been an excellent Southern cook, she began a catering company with the name "The Bag Lady". She confected sandwiches and other quick meals, and her sons delivered the food. She herself tried to avoid going out because she had agoraphobia - fear of public places. She thinks that this phobia began after she had been held at gunpoint by bank robbers. The Bag Lady became so successful that it quickly outgrew her home kitchen.

She took a job in the kitchen at Savannah's Best Western Hotel, and she worked there for five years before she opened her own restaurant, The Lady & Sons, in Savannah's downtown in 1996. The constant contact with the restaurant's clients helped her overcome agoraphobia; and the restaurant became such a success that she moved it to a larger building located in the historic district of Savannah, where in 1999 it was named the International Meal of the Year by USA Today. The Lady & Sons' specialty is a buffet which includes such dishes as macaroni and cheese, sweet potatoes, deep-fried Twinkies, and cheesy meatloaf. Every meal is served with garlic cheese biscuits and Paula's signature hoecakes.

Paula's first cookbook, The Lady & Sons Savannah Country Cooking, was self-published in 1997 and then a literary agent for a major publishing company who happened to be eating in her restaurant picked it up and published it. Paula promoted her book on QVC where it soon became one of the top-selling cookbooks and brought her national recognition. Since then she has written three other cookbooks: The Lady & Sons Too - A Whole New Batch of Recipes from Savannah, The Lady and Sons Just Desserts, and Paula Deen and Friends: Living it Up Southern Style. In 1999 Paula appeared on the Food Network's Doorknock Dinners, which filmed several episodes in Savannah. She also appeared in a women's chef coat on Food Network's Ready, Set, Cook! show. Her own show, Paula's Home Cooking, debuted in 2003.

After Paula appeared on Oprah Winfrey in 2002, she received hundreds of letters from housewives who told her that she had inspired them to take control of their lives after hearing her tell her story. In 2005 she had her movie debut in Elizabethtown, wherein she costarred with Kirsten Dunst and Orlando Bloom. In the film she played the aunt of Bloom's character in maid shirts, and her cooking was heavily featured in the film. In 2008 Paula opened the Paula Deen Buffet restaurant at Harrah's Casino in Tunica, Mississippi, whose facade is modeled after Paula's Savannah home. In 2009 Paula announced plans to launch her own line of desserts at Walmart, featuring her signature pies such as Apple Crunch Top, Old-fashioned Fudge, Dark Rum Pecan, and Gooey Butter Cake bars. In 2004 Paula married a tugboat captain, Michael Groover, and she is living happily ever after.

Paula Deen - Famous in Her Women's Chef Coat

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Baking After Midnight: Banana Bread & Rocky Road Fudge

!±8± Baking After Midnight: Banana Bread & Rocky Road Fudge

Old-fashioned banana bread and creamy "rocky road" style fudge. Music: Django Reinhardt's "Smoke Rings," 1935, "Night And Day," 1938. and "Exactly Like You," 1937.

Baking After Midnight: Banana Bread & Rocky Road Fudge

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Episode 26 3 Part 1 Fudge Frosting and Decorating 11 27 10 The Aubergine Chef

!±8± Episode 26 3 Part 1 Fudge Frosting and Decorating 11 27 10 The Aubergine Chef

The Aubergine Chef demonstrates how to make fudge icing and decorates the yellow cake! If you enjoyed this video please visit www.TheAubergineChef.com for more free videos, free recipes, and a blog full of helpful tips and fun anecdotes!

Episode 26 3 Part 1 Fudge Frosting and Decorating 11 27 10 The Aubergine Chef

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Five Easy Holiday Fudge Recipes

!±8± Five Easy Holiday Fudge Recipes

I love baking for the holidays. There are always so many new recipes to try. One of my favorite holiday treats is homemade fudge (without nuts, of course). If your family loves fudge as much as mine does, make them the kind you know they like, and then have them try one of these recipes too. You might find a new family favorite! Our family indulges in a little Peanut Butter Fudge every holiday season.

Candy Store Fudge

1/2 lb. butter, softened
18 oz. chocolate chips
8 oz. mini-marshmallows
3 tsp. vanilla
2 c. chopped nuts
4 1/2 c. sugar
1 can evaporated milk

Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly bring to a boil, stirring constantly the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9x13-inch pan. Refrigerate for 12 hours.

Peanut Butter Fudge

2 lbs. powdered sugar
1 can evaporated milk
1/2 c. melted butter or margarine
7 oz. marshmallow creme
18 oz. jar of peanut butter

Into large, heavy pan place sugar, butter or margarine and evaporated milk, cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy thermometer. Remove, quickly stirring in marshmallow creme, peanut butter. Pour into 2 (8x8x2) greased pans. Cut into squares when cool.

Butterscotch Fudge

12 oz. bag butterscotch chips
1 can sweetened condensed milk
1 1/2 c. miniature marshmallows
2/3 c. peanut butter
1 tsp. vanilla
1 c. chopped peanuts dash of salt

Mix butterscotch chips, milk and marshmallows in saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and salt. Stir in peanuts. Pour into 9" square pan. When completely cooled, cut into small squares. Store fudge in refrigerator.

Almond Cherry Fudge

2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1/2 c. chopped almonds
1/2 c. chopped red candied cherries
1 tsp. almond extract

In microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread mixture into an 8x8 pan lined with foil that has been greased. Cover and chill for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in refrigerator.

Peppermint Fudge

2/3 c. evaporated milk
1 2/3 c. sugar
2 tbsp. butter
1/2 tsp. salt
2 c. mini-marshmallows
1 1/2 c. chocolate chips
1/2 tsp. peppermint extract
1/2 c. chopped walnuts

Mix milk, sugar, butter, and salt in a sauce pan. Bring to a full boil, then boil for five minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8-inch square pan. Chill.

Five Easy Holiday Fudge Recipes

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