FROM THE COOKBOOK SHELF
There seems to be a cookbook focused on just about every
known food and to prove my point along comes “150 Best
Donut Recipes, Fried and Baked” by George Geary (Robert
Rose Inc.; October 2012; $24.95).
Topped with an irresistible chocolate glaze or simply rolled
in cinnamon, fresh homemade donuts are impossible to resist. You know you’re
using quality ingredients when you make your own and the freshness can’t be
beat! George Geary, a former
pastry chef for Walt Disney Company, brings humor, energy and experience to
everything he does, whether it be a cooking class, a demonstration or a media appearance.
In many cases, this certified culinary professional also brings dessert!
Because the recipe is timely, I’m sharing Mini Pumpkin Donuts,
knowing that the majority of readers do not have mini-donut pans. My suggestion
is to bake the batter in miniature muffin pans.
MINI PUMPKIN DONUTS
1-1/2 cups all-purpose flour
¾ cups packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon ground allspice
1/8 teaspoon ground ginger
2 large eggs, beaten
¾ cup whole milk
½ cup pumpkin puree (not pie filling)
1 tablespoon butter, melted
1 teaspoon vanilla extract
Spray two 12-well mini donut pans with non-stick spray.
Preheat oven to 325ºF.
In a large bowl, whisk together
flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice and
ginger. In medium bowl, whisk
together eggs, milk, pumpkin puree, butter and vanilla. Add to
flour mixture and mix with a rubber spatula just until incorporated.
Spoon batter into prepared pans, filling two-thirds full. Bake in pre-heated oven until donut
springs back when lightly touched, 10 to 14 minutes.
Let donuts cool in pans and toss with Autumn Spiced Sugar:
In a food processor fitted
with a metal blade, combine 2 cups granulated sugar, 1 tablespoon ground
cinnamon, 1 teaspoon
freshly ground nutmeg, ½ teaspoon ground cloves and salt and process until
fine, about 90 seconds. Toss warm donuts into sugar mixture to coat completely. Source: Used with permission of
Robert Rose Inc.
OLD DOG LEARNS NEW TRICKS
Believe it or not, I’m in the process of training a new miniature
dachshund puppy, Abby, a birthday gift from my daughters. One has to love
animals to do this at my age! I have always known that dogs shouldn’t have
chocolate or grapes but add raisins, avocados, onions, garlic, leeks, chives, tomatoes
and raw potatoes to the list of “no-no” foods. My dogs have never eaten table
scraps but I’ll admit they may have gotten some of these foods when
accidentally dropped on the floor.
COFFEE AND TEA COUNT TOWARD BODY’S FLUID
The notion that the diuretic effects of caffeinated
beverages such as coffee and tea cancel out their water content was disproved
as far back as 1928, according to the Institute of Medicine. More
recently, in 2000, researchers at the University of Nebraska’s Center for Human
Nutrition compared the hydration effects of various
beverages on 18 healthy adult males and found no significant differences
whether the drinks were carbonated, diet or contained caffeine. They concluded:
“Advising people to disregard caffeinated beverages as part of the
daily fluid intake is not substantiated by the results of this study.
Furthermore, there is no daily requirement for eight glasses of water.
That widely held belief probably originated with a 1945 finding that people
need 64 ounces of fluids. But an important part of that recommendation also
said fluids in food as well as coffee, tea and soda count.
STILL TIME TO FIRE UP THE GRILL
It certainly cuts time if you have a food processor to
slice onions and potatoes. Since real bacon bits once opened and refrigerated are
to be used within 14 days, I recommend using the entire package instead of
1/3 cup. If you do, in my opinion it becomes a main dish rather than a
1 medium onion, halved and thinly sliced
1-1/2 pounds Yukon Gold Potatoes, very thinly
1-1/3 cups shredded reduced-fat sharp Cheddar
used Sargento brand)
½ cup chopped bell pepper (any color)
½ teaspoon garlic salt
Spray 9x9x2-inch foil pan (available at Chief and Rays) with
non-stick spray. Place half the onions, cheese, bacon bits, bell pepper and
garlic salt in pan; repeat layers. Spray another sheet of foil with Pam and
cover baking pan tightly. Grill over medium heat 1 hour, rotating pan
frequently to avoid hot spots. Recipe makes 6 servings.
Source: US Potato Board
Download PDF of Memo #2287