Recipes

Donuts

• Place the milk in a medium saucepan and heat over medium heat until warm enough to melt the shortening (at least 120 degrees F). Place the shortening in a bowl and pour warmed milk over it. Set aside to melt and cool.
• In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. Pour the yeast mixture into the large bowl of a stand mixer and, after making sure the milk and shortening mixture has cooled to less than 110 degrees F, add the milk and shortening mixture. Add the eggs, sugar, salt, nutmeg, and first half of the flour. Using the paddle attachment on the stand mixer, combine the ingredients on low speed until flour is incorporated, then turn the speed up to medium and beat until well combined. Stop the mixer and add the second half of the flour. Combine on low speed, then increase to medium and beat well until well combined.
• Change to the dough hook attachment, and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour, or until doubled in size. Punch down the dough and divide into quarters.
• On a well-floured surface, roll out one portion of the dough to 3/8-inch thickness. Cut into donut shapes with a donut cutter (or pastry rings). Move the cut donuts to a floured baking sheet (or silicone mat), cover, and let rise for 30 more minutes. Repeat the process for the other portions of dough.
• Preheat 2-3 inches of oil in a Dutch oven to 365 degrees F. Gently place the donuts into the oil, 3 or 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in a baking pan. Allow to cool for 15-20 minutes before glazing.

Glaze

• Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar (and/or cocoa powder) into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water.
• Dip donuts into the glaze, 1 at a time, and set on a draining rack placed in a sheet pan for 5 minutes before serving.

Cinnamon Rolls

• On a floured surface, roll the dough out into a rectangle. Spread the melted butter on top of the bread dough. Combine the brown sugar and cinnamon together and spread it over the top of the butter on the bread dough.
• From the long side of the rectangle, roll the dough into a log. Slice the log into 2 inch think rolls (using a bread knife or dental floss), and place in a greased pan, cut side down, leaving a little space between rolls. Cover with a cloth and allow the rolls to rise until they have doubled in size.
• Bake at 350 degrees F for 15 to 20 minutes, or until they are browned. Allow to cool slightly before adding the icing.

Cream Cheese Icing

• In a mixing bowl, beat the softened cream cheese with the softened butter. Mix in the vanilla. Add the confectioners' sugar and mix until smooth.
• Frost the cinnamon rolls while they are still warm.

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally. Let boil for 1 minute. Remove from the heat. Add the peanut butter, vanilla, salt, and oats. Stir to combine.
• Drop spoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Store in an airtight container for up to 3 days.

• Mix the 3 Tbsp of warm water with the yeast and add a pinch of sugar. Set aside for 10 minutes until yeast becomes frothy.
• In stand mixer bowl, combine the hot water, oil, salt, and sugar. Set aside.
• Add the egg to the yeast mixture and mix well.
• Add the yeast mixture to the oil mixture (after it has cooled below 110 degrees F) and mix well.
• Gradually add the flour, 1/2 cup at a time, mixing well after each addition. Knead until you get an elastic consistency, about 5 minutes.
• Place the dough in a large, well-greased bowl, cover, and let rise for 30 minutes, or until doubled in size.
• Fill a Dutch oven (or large saucepan) with 2 inches of peanut oil, and heat, over medium-high heat, to 365 degrees F.
• Once the dough is done rising, punch down the dough and divide into 12 pieces. Turn each piece on a lightly floured surface and roll until 1/8 inch thick.
• Place 2 pieces of dough at a time into the oil and fry 1 minute per side, or until golden brown.
• Transfer cooked scones to a parchment or paper-towel lined baking sheet to cool.

Crescent Rolls

• In the stand mixer bowl, add scalded milk to 1 cup sugar and softened butter.
• In another bowl, beat the eggs.
• In another bowl, add yeast and 1 tsp sugar to warm water.
• When butter and sugar are dissolved (and cooled below 105 degrees F), add eggs and dissolved yeast. Beat salt and enough flour into milk mixture until firm enough to knead. Turn out onto a floured surface.
• Knead enough flour in to make a smooth soft dough (do not over-knead). Put dough into greased bowl. Cover and let rise until doubled in size.
• Punch down dough and separate into quarters. Roll each quarter of dough into circles and brush with melted butter. Cut into pie shaped pieces (8-12 slices). Roll up, starting at wide edge. Curve into crescent shape by pulling ends of rolls together slightly. Place on baking sheet, cover, and let rise until doubled in size again.
• Bake at 350 degrees F until golden brown (approx 15 minutes). Brush lightly with melted butter right when they come out of the oven.

Orange Roll Variation

• Follow instructions for normal crescent rolls, replacing the melted butter (to be brushed on dough circles) with the combined filling ingredients.
• Mix icing ingredients together and lightly glaze orange rolls right when they come out of the oven.
  

• Using a 10-inch glass pie plate or baking dish, make thin layer of refried beans in the bottom of the dish
• Make additional layers of cheese, olives, tomato, sour cream, guacamole, and salsa
• Cover and chill for at least 30 minutes before serving

• Toss the beef with 1 tablespoon brown sugar and 1 tablespoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides. Transfer to a 6-quart slow cooker.
• Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, can of hot Rotel, cumin, and chili powder and cook 3 minutes. Increase the heat to medium-high, add 1 1/2 cups water and can of original Rotel and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low for 7-8 hours.
• Stir in the remaining 1 tablespoon brown sugar and 1 tablespoon green Tabasco sauce.
• Garnish with sour cream and cheese, if desired.

• In a large dutch oven, saute onion, bell pepper, and garlic in the olive oil over medium­-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
• Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
• Garnish with sour cream and grated cheese, if desired.

• In a large mixing bowl, mix 3 cups of flour and the two packages of yeast.
• In a saucepan, heat the milk, butter, sugar, and salt until the butter and sugar are melted. Cool slightly (to under 110 degrees F) then pour mixture into the mixing bowl with the flour and yeast.
• Stir in 3 eggs and mix on low speed for 30 seconds, then switch to medium speed and mix for 3 more minutes.
• Add remaining flour, stir to mix, and turn-out onto a floured surface. Knead until smooth, about 3 minutes.
• Put dough into a large, greased bowl, turn and cover. Let rise for 1 hour.
• Put dough back on floured surface and punch down. Divide dough into 4 equal parts.
• Working with one part at a time, divide it into 3 equal pieces. Roll each piece into a "snake" about 12 to 15 inches long.
• Braid 3 snakes together, pinching the tops and bottoms to secure each loaf.
• Repeat with each part, ending up with 4 braided loaves.
• Glaze each loaf with a mixture of egg yolk and water. Sprinkle with poppy or sesame seeds.
• Place loaves on greased cookie sheets, cover, and let rise for 1 more hour.
• Preheat oven to 375 degrees F.
• Bake for 18-23 minutes, until lightly browned.
• Let cool on racks, and enjoy!