Cake Doughnuts

So Joe wanted to make doughnuts a while back. . .from scratch. I was exhausted that day so I just printed up a recipe real quick and told him to have at it. He made them and they turned out like fried rings of something unidentifiable.

But some of the rings that were fatter tasted like they should have. So I wanted to give it a go. I also quadrupled the recipe to accommodate our large family. As it is we can't order just one dozen of doughnuts and be satisfied. Now we need at least 2 dozen and 3 dozen if we want some to snack on later in the day. Since Joe used the original recipe and it BARELY made enough tiny squashed doughnut I knew I needed more.

8 C. Flour
2 C. Sugar
1 Tbsp. + 1 tsp Salt
¼ C. Baking Powder
1 Tbsp Cinnamon
1 tsp Nutmeg
1 Stick Butter Melted
2 C. Milk
4 Eggs

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. With a mixer; mix in milk and egg until well incorporated. Divide dough into manageable section and then turn out onto a lightly floured surface. Roll to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.

Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

GLAZE:
2 Cups Powdered Sugar
6 Tbsp Milk
Some lemon or lime juice to taste.

POWDER:
2 Cups Powdered Sugar
¼ Cup Cinnamon
½ tsp Nutmeg

Recipe Yields apx 3 Dozen Doughnuts and 3 Dozen Doughnut Holes

Oopsie Bread

Since the New Year started and I decided I needed to get healthier I started Atkins again. Of course on Atkins you aren't allowed things like bread or sugar or even certain starchy vegetables. I've done really well so far too. Lost 17lbs since Jan 1st. But I ran across this recipe called Oopsie Bread and it is super easy to make and it really does help gatting through that induction phase a lot easier. I've been able to make my sandwiches again without wrapping it all in lettuce and I can do it without feeling guilty too! Gluten free too.



Oopsie Rolls (Gluten-Free Buns)


3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.


Makes 6 Induction Friendly, Gluten-Free rolls.

Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5