86631 meltaways glaze cooking Recipes

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

stand time 30 min, pumpkin cake with buttered rum glaze, sweet butter, imperial sugar or dixie crystals dark brown sugar, pumpkin puree, eggs, flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, ginger, sour cream, chopped nuts (walnuts or pecans), buttered rum glaze, butter, imperial sugar or dixie crystals extra fine granulated sugar, imperial sugar or dixie crystals dark brown sugar, dark rum, orange juice, heavy cream

finest coastal valley peach apricot preserves, thai sweet red chili sauce, lime juice, minced fresh cilantro, crisco original no-stick cooking spray, chicken wing sections

bacon, butter, softened, white sugar, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, quick cooking oats, sugar, water , or as needed, real maple syrup

fully cooked sliced ham, pineapple juice, brown sugar, honey, oranges, juiced

fully-cooked , bone-in ham, maple syrup, red wine vinegar, dijon mustard, dry mustard

fully cooked whole ham, cherry preserves, red wine vinegar, light corn syrup, cinnamon, ground nutmeg, toasted slivered almonds, water

olive oil, skinless, boneless chicken breast halves, salt and pepper to taste, cornbread, crumbled, cooked bacon, crumbled, minced celery, minced onion, butter, melted, chicken stock, chicken stock, plum jam

fully-cooked , bone-in ham, boiling water , or as needed, brown sugar, all-purpose flour, dry mustard powder, honey, fresh lemon juice , or as needed, pineapple chunks, drained, maraschino cherries, drained, toothpicks

orange juice, ground cinnamon, honey, almond extract (optional), fully cooked whole ham

fully-cooked , bone-in ham, fresh pineapple, pineapple juice, brown sugar

unsalted butter, light corn syrup, honey, molasses, fully-cooked , bone-in ham

dried apricots, swanson chicken stock, brown sugar, fully-cooked whole boneless ham, butter or margarine, chopped shallot, apricot preserves, dijon-style mustard, grated orange peel

fully-cooked , bone-in ham, apricot preserves, honey mustard

butter, brown sugar, granulated sugar, hazelnut extract (or almond), vanilla extract, egg, flour, baking soda, salt, white chocolate chips, dark chocolate chips or 1 cup semi-sweet chocolate chips, powdered sugar, maple extract, vanilla extract, cinnamon, enough water , to make a thick glaze (i used about 3 tbsp)

shankless skinless smoked cured ham, whole cloves for studding ham, light brown sugar, prepared mustard, cider vinegar, variation : glazed ham steak with brown sugar mustard glaze, ham steak, light brown sugar, prepared mustard, cider vinegar

olive oil, red bell pepper, seeded, chopped, guajillo chile, seeded, chopped, garlic, chopped, shallots, chopped, apple cider, honey, chicken stock or chicken glaze, veal chops , frenched, salt and pepper, olive oil, red chile glaze

cake, sour cream, canola oil, eggs, pure vanilla extract, milk, water, chocolate glaze (see recipe below ), chocolate glaze, butter, unsweetened cocoa powder, heavy whipping cream, powdered sugar, vanilla extract