The History of the Doughnut

1847 was a magical year, it was the year the doughnut was created by Hanson Gregory, a sixteen year old American boy. Fried cakes were already popular at the time, but it was difficult to fry the centers of the cakes all the way through. This made them dangerous to eat because the uncooked center often carried bacteria. His mother was a baker who would try to hide the doughy centers by covering them with nuts. Hanson found this to be undesirable and he got the idea to punch a hole in the center of the dough before frying it. The problem was solved and a new fried cake was born, the doughnut! Over time the doughnut has evolved from the traditional ring style, to doughnuts filled with jam and cream, and even the cute and delicious doughnut hole.

Here are some delicious doughnut recipes to try:

10 Minute Doughnuts

1 Can Pillsbury Biscuit Dough (Regular)
Cooking Oil (Enough to cover the dough)
Confectioners
Sugar
Milk

1. Heat the cooking oil in a deep frying pan
2. Separate the dough and cut out the centers.
3. Place dough into pan then immediately begin to flip them over with a spatula or other flipping instrument of your choice.
4. Once the dough is a light golden brown, place on a cooling rack
5. Pour about a cup of confectioner's sugar into a bowl. Slowly whisk in milk until you reach desired consistency.
6. Dip Doughnuts into the glaze, let the excess drain off and enjoy!

White Chocolate Doughnuts

3 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
2 beaten eggs
2/3 cup sugar
2 ounces melted white chocolate
2 tbsp melted butter
1/2 cup milk
1 tsp vanilla
1 cup chocolate glaze
1 cup chopped macadamia nuts

1. Preheat the fryer. In a mixing bowl, sift the flour, baking powder and salt together.
2. In a separate mixing bowl, whisk the eggs and sugar together. Next add the melted chocolate and butter and stir in the milk and vanilla.
3. Slowly add the sifted flour into the egg mixture, and incorporate into a soft dough. Cover the dough and chill for 2 hours.
4. Turn the dough out onto a floured surface. Roll the dough out to 1/2-inch thick. Cut the doughnut holes out, using a small round cookie cutter.
5. Fry a couple of doughnuts at a time for about 1 minute on each side.
6. Remove the doughnuts from the fryer and drain on a paper-lined plate. Place the doughnuts on a wire rack.
7. Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts. Place the doughnuts on a platter.

6 Things to Consider when Giving a Cassarole as a Gift

The cold weather is here... and what gift could be more wonderful or thoughtful than a casserole? With the cold weather comes sickness and a casserole can be the perfect way to show someone you are thinking of them when they aren't feeling well.Casseroles range from comfort foods to fun new combinations. Here are a few things that you should keep in mind when presenting one as a gift:

1. Make sure to consider any food allergies and preferences before making a dish. You should also consider dietary restrictions if they are on medication.
   
2. Check to see what other friends are bringing so that they have some variety.
   
3. Use a disposable pan so they won't have to worry about remembering who's dish it is and returning it. It will also save them time with dishes.
   
4. Include cooking instructions. A lot of people forget to do this simple task.
   
5. Do not overcook foods that are going into the casserole because when you reheat the dish you don't want everything to be over cooked.
   
6. Don't be afraid to go the extra mile and include side dishes or a nice dessert. During rough times these small acts of kindness can really help.

Now for the fun part, I've included some great casserole recipes for you to try!

Chicken Tetrazzini

1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 tsp salt
1/4 tsp ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tbsp sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Shepherd's Pie

5 potatoes, peeled and quartered
1 pound lean ground beef
1 (4 ounce) can sliced mushrooms
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
3 tablespoons butter

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

Ratatouille

2 tbsp olive oil
3 cloves garlic, minced
2 tsp dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.

Christmas Cookies

The holidays are here! That means it is time for Christmas Cookies. First lets look at the Christmas Cookie in a little more detail. The Germans call them Plätzchen, in Spain they are galletas, and here in America they are the beloved Christmas Cookie. Most Christmas Cookie recipes trace back to the medieval times. By the 1500's they were popular all over Europe. And around 1600 the Dutch and the Germans introduced cookie cutters and molds to America, and they have been a holiday tradition ever since. There are so many to choose from but I have gone through and found some excellent recipes for you this season. Some are new to me and some have been in my family for quite sometime... Enjoy!

The Ultimate Sugar Cookie

3/4 cup Butter-flavored Crisco (shortening)

1 cup sugar

2 eggs

1 tsp vanilla

2-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/4 tsp salt

Coloured decorations or icing

1. Cream the Crisco, sugar, eggs and vanilla in large mixing bowl at medium speed with an electric mixer until light and creamy.
2. Combine the flour, baking powder and salt in a separate bowl.
3. Slowly add the dry ingredients to creamed mixture, mixing on low speed until well blended.
4. Cover the dough and chill 1 hour for easy rolling.
5. Preheat your oven to 375°F.
6. Roll out half of the dough at the time. Roll out the dough on a lightly floured surface to a 1/4-inch thickness.
7. Using a cookie cutter cut into desired shapes. And place on ungreased baking sheets.
8. Reroll leftover pieces and cut into desired shapes.
9. Sprinkle with coloured decorations or leave plain to decorate when cool.
10. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.)
11. Cool slightly, then remove to cooling rack.

Melt Away the Snow Cookies

1 cup butter

1/2 cup sifted powdered sugar

1 tsp vanilla

2 1/4 cups flour

1/4 tsp salt

1. Preheat your oven to 400°F.
2. Cream the butter, sugar and vanilla.
3. Measure flour and salt into a bowl, and slowly blend into butter mixture.
4. Drop onto cookie sheet.
5. Bake for 8 minutes.
6. While warm, dip in confectioners sugar.

Fabulous Party Cookies

1 cup shortening

1 cup brown sugar

1/2 cup sugar

2 tsp vanilla extract

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 1/2 cup plain M&Ms

1. Preheat oven to 375°
2. Mix shortening, brown sugar, sugar, vanilla extract, and eggs in a large mixing bowl with an electric mixer at medium speed until light and creamy.
3. Mix flour, baking soda, and salt together in a separate bowl.
4. Slowly blend the dry ingredients into the creamed mixture, mixing on a slow speed until blended.
5. Mix in the M&Ms and place on an ungreased cookie sheet.
6. Bake 10 - 12 minutes. cool slightly and place on cooling rack.

Chewy Chocolate Cookies

1 1/4 cup butter
2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt

1. Preheat the oven to 350°F
2. Cream the butter, sugar, eggs and vanilla in a large mixing bowl, with an electric mixer on medium speed until light and creamy.
3. Combine flour cocoa, baking soda, and salt in a separate bowl.
4. Slowly combine the dry ingredients with the creamed mixture until blended.
5. Drop by rounded tsp onto an ungreased cookie sheet.
6. Bake for 9-10 minutes.
7. Cool slightly on cookie sheet, and move to a cooling rack.