donnut y dates
Number of Servings: 1
16 Whole dates
8 ounces cream cheese
16 big walnut halves
sifted powdered sug
Pit dates (pitted dates tend to dry out)
Stuff with cream cheese
Press walnut half into cream cheese
Roll in powdered sugar (re-roll leftovers).
Old Fashioned Glazed Doughnuts
1 cup scalded milk
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 eggs plus 1 egg yolk, beaten
2 envelopes active dry yeast
4 cups sifted flour
In a large mixing bowl, pour scalded milk over the butter, sugar and
salt. Cool slightly. Add the eggs. When the temperature reaches between 105 to 115 degrees, add the yeast. Let mixture stand for 5 minutes.
Blend in flour a little at a time. Mix into a soft dough. When smooth, turn the dough out onto a well-floured board. Knead gently for about 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Let rise for 1 hour.
Punch the dough down and divide in half. On a lightly floured board
roll each section to 1/2-inch thickness. Cut with a floured doughnut cutter. Place on waxed paper. Set in a warm place. Let rise for 30 minutes.
In a deep skillet heat cooking oil to 375 degrees. Using a slotted
spoon gently slip each doughnut into the oil. Fry for 2 minutes or until golden brown, turning once. Drain on paper towels.
In another mixing bowl, blend 1 cup confectioners' sugar, 3 tablespoons water and 1/2 teaspoon vanilla extract. Drizzle over warm doughnuts.
1 cup milk
1 (1/4 ounce) package yeast or 2 1/2 teaspoons bulk yeast
1 cup lukewarm water
1/2 cup shortening
2/3 cup sugar
2 eggs, beaten
1 teaspoon salt
7 cups flour
Not the one? See other Glazed Doughnuts Recipes
Scald milk; cool to lukewarm.
Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
Cream the shortening and sugar together.
Add eggs and beat.
Add salt to milk and yeast mixture.
Alternately add flour and creamed shortening, sugar and eggs mixture.
Stir until smooth.
Cover and let stand until double in bulk.
Roll 1/2 inch thick on lightly floured surface.
Cut and let rise until double in bulk, again.
Fry in deep fat fryer until light brown on each side.
Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
Change paper towels frequently.
While still warm: Glaze with powdered sugar glaze.
If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts.
When completely cool and glaze or frosting has set, store in an airtight container.
They can also be frozen for later use (eliminate as much air as possible).
If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through.
They will be almost as fresh as when you first made them!
Number of Servings: 1
Recipe submitted by SparkPeople user VICKYKENSHIN.