Jelly Doughnuts

Jelly Doughnuts
2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk − scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine
3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying
Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size
of golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24−36 doughnuts.

Egg McMuffin

Egg McMuffin
1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off
1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by
laying both sides face down on the griddle and applying pressure. This takes
1 to 11⁄2 minutes. (they should be medium brown) Set aside.
2− Lay your egg ring on the pre−heated grill. Spray with Pam to prevent
sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk
with a sharp instrument so it flows.
3− Butter both toasted halves of the english muffin liberally with melted
butter. Put a slice of American cheese on the bottom half.
4− 2 to 21⁄2 minutes after you started cooking the egg, the whites should firm
up, and the yolk should still be a bit "liquidy". Carefully remove the ring,
leaving the egg on the griddle. You may have to "slice" around the edges if
it sticks.
5− Very carefully turn the egg over, and lay one slice of Canadian bacon on
the griddle. Cook the egg 45−60 seconds after turning.
6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg,
placing it on the bottom half (cheesed half) of the english muffin. 20−30
seconds after flippng the Canadan bacon, remove.
7− Put the Canadian bacon on top of the cooked egg, and cover with the top
of the toasted english muffin.

Breakfast Burrito

Breakfast Burrito
1/4 pound Jimmy Dean regular, uncooked breakfast sausage
1 1/2 Tablespoons re−hydrated dried chopped onion
1 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8−inch flour tortillas
4 slices Kraft deli−Deluxe real American cheese
On the side: Pace Picante Sauce
1. Preheat an electric griddle to 275 . Break apart the sausage, and
stir−fry it with the onions until the sausage is browned.
2. Add about 1/4 can of diced green chilies plus an equal amount of diced
tomatoes. Continue to stir−fry for about 1 minute.
3. Pour the scrambled eggs onto the griddle and mix the eggs with the
sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's
doesn't. Stir−fry until the eggs are done.
4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and
soften them.
5. Put 1/4 of the cooked egg−sausage mixture down the middle of each
tortilla. Add two cheese halves evenly spaced lengthwise, and fold the
tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and
again to complete.
6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,
then microwave 15 seconds on high.
Serve with picante sauce if desired.

Doughnuts

Doughnuts
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll around lightly
to coat with flour. Gently roll dough 1/2−inch thick with floured rolling
pin. Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate
glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar
and vanilla until smooth. Stir in water, 1 tablespoon at a time,
until desired consistency.
Chocolate glaze:
1/3 cup butter
2 cups powdered sugar

Cinnamon Rolls

Cinnamon Rolls
Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4−5 cups all−purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2−3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5
minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At
low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until
well blended. Beat in additional our, about 1 1/2 cups, until dough pulls
away from sides of bowl.
On floured surface, knead dough until smooth and elastic, 8−10 minutes.
Place in greased bowl, turning to grease top. Cover and let rise in warm,
draft−free pace until doubled in bulk, about 1 hour.
For billing, beat all ingredients together until smooth. Set aside.
Grease 2 (9−inch) round cake pans. On lightly floured surface, roll dough
into an 18− by 10−inch ectangle Spread with filling. Roll tightly from long
side. Cut into 14 (1 1/4−inch) slices. Place 1 roll cut side up in center of
each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover

Breakfast Sandwiches

Breakfast Sandwiches
For the eggs, you will need to create a ring to make them
perfectly round (same as with an Egg McMuffin). Just cut both
ends off tuna cans, clean thoroughly, and you will have a mold
to use. Be sure to use non−stick spray around the sides that
touch the egg. When they're time to flip over, left the can
up and loosen the egg from the can with a knife.
> For The Biscuit Sandwich:
Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out
to be about the same diameter as your tuna cans, and cook.
Beat each egg individually and fry using the molds. Salt and
pepper to your taste.
To assemble, slice biscuit in half; on the bottom, place the egg,
then sausage/bacon, topped with a cheese slice, and then top half
of biscuit. Microwave for about 30 seconds to melt the cheese.
> For the Croissanwich:
To prepare the large croissants, use 1 − 8 ounce can of Pillsbury
Original Crescent Rolls (normally, 8 rolls). Open the can and
separate the dough into four squares (two rolls per square). Take
one square, separate the pieces and turn one 180 degrees around to
form a large triangle. Pinch the dough in the middle to seal, and
roll up starting with the wide end. Then, take both ends and bring
together to form a tight circle. Repeat with others and cook
according to instructions. Top in the same manner as biscuits.

Bran Flakes

Bran Flakes
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)
1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses
1 Cup Water
Combine dry ingredients. Make a well in the center and add oil,molasses and
water. Mix well. Divide into three parts and roll out as thin as possible on
greased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightly
browned and crisp. If dough is not completely dry, turn oven off and let it
remain longer. Break into small pieces. Store in airtight container. Makes 1
lb of cereal.

Biscuits

Biscuits
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1−1/2 cups buttermilk
Melted butter (about 1/4 cup)
Stir together the flour, baking powder & 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch
thickness. Be careful not to work dough too much or add too much flour, or
you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a
preheated 450 degree oven.


Try with Sausage Gravy

Maple Syrup

Maple Syrup
2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring
Combine the first four ingredients in a saucepan over med. heat. Stir
occasionally, until the mixture comes to a full boil. Let it boil for 7 min.
Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring
and stir. When completely cool, transfer the syrup to a covered plastic or
glass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.