Cake doughnut

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons melted butter
• 1/2 cup milk
• 1 egg, beaten
• 1 quart oil for frying
• optional - powdered sugar or cinnamon sugar mixture

Preparation:

For draining doughnuts, prepare a place with either newspapers or a brown paper bag. Top those with paper towels. Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour. Heat oil in deep fryer to 375 degrees F. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture.

Pumpkin

Spiced Pumpkin Gingerbread
Estimated Times:
Yields - 12 slices

A great recipe during the holiday time to serve or give away as give as a gift!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup wheat germ, any flavor
• 1 teaspoon ground ginger
• 1 1/2 to 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 5 tablespoons butter or margarine, melted
• 1 large egg

Directions:
PREHEAT oven to 350° F. Lightly grease bottom of 9x5-inch loaf pan.

COMBINE dry ingredients in large bowl. Combine pumpkin, evaporated milk, butter and egg in medium bowl; mix well. Add pumpkin mixture to wheat germ mixture; stir just until moistened. Pour into prepared pan.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Mustard II

• 2 tablespoons dry mustard
• 1 1/2 teaspoons sugar
• 5 tablespoons milk
• 2 tablespoons cream
• 2 tablespoons hot water
• 1 tablespoon sesame seed, lightly toasted
• 1/4 cup soy sauce
• 1 garlic clove, minced

So hungry

So I finally found my favorite salad dressing recepie.....

Miso Carrot Sauce With Ginger (Japanese Salad Dressing) Recipe #193126

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

by Kumquat the Cat's friend

10 min | 10 min prep

SERVES 5 , 1 1/4 cup

• 2 tablespoons peanut oil or grapeseed oil or corn oil
• 1/4 cup rice vinegar
• 3 tablespoons white miso
• 1 tablespoon dark sesame oil
• 2 medium carrots, peeled and cut into big pieces
• 1 inch gingerroot, peeled and cut into coins
• 1-2 teaspoon sugar (optional) or sugar substitute, to taste (optional)
• salt and pepper, to taste

1. Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2. If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
3. Taste and add salt and pepper to taste.
4. Serve immediately or cover tightly and refrigerate for up to several days.