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Mary’s Memo #2287

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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





REQUIREMENTS



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

side dish.



COOKOUT POTATOES





·     

1 medium onion, halved and thinly sliced



·     

1-1/2 pounds Yukon Gold Potatoes, very thinly

sliced



·     

1-1/3 cups shredded reduced-fat sharp Cheddar

cheese (I

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

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