Monday, October 19, 2009

Apple Cider Donuts


INGREDIENTS
1 Cup Apple Cider
1 Cup Sugar
¼ Cup Solid Vegetable Shortening
2 Large Eggs
½ Cup Buttermilk
3½ Cups All Purpose Flour
2 tsp Baking Powder
½ tsp Cinnamon
½ tsp Salt
¼ tsp Nutmeg
Vegetable Oil or Shortening for frying.

Before baking starts, set up donut making stations to streamline the process and keep everyone from stepping on each other’s toes.

Step 1: Mixing Station

At the first station, put a few of your Home Maven friends in charge of heating the cider and mixing the ingredients together in bowls to create the dough. If you’d like, you can reduce several cups of cider (one for each batch you plan to make) beforehand to speed up the process.

Friends stationed here will follow these instructions:

* Boil 1 cup of apple cider in a small saucepan for 8 to 10 minutes or until cider is reduced to 1/4 cup; let cool.
* In a large bowl, beat sugar with solid shortening until smooth. Add eggs and mix well, then add buttermilk and cooled cider.
* In a medium-sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to liquid ingredients; mix ingredients just enough to combine.

Step 2: Donut-Cutting Station

At the second station, set up an area on a flat surface with a lightly floured board for cutting and shaping dough. Place baking pans covered in wax paper or parchment nearby for finished donut shapes.

Friends stationed here will follow these instructions:

* Transfer dough to the lightly floured board and pat to 1/2-inch thickness. Cut with a 3-inch donut cutter; re-roll the excess donut holes and cut scraps back into the dough.
* Refrigerate formed donuts on baking sheets for about 20 minutes to help firm the dough prior to frying.

Step 3: Frying Station

If you want to work at a faster pace, you can provide two frying pans at this station so more donuts can be fried at once. Also provide plates with several layers of paper towels for draining the donuts after frying.

Friends stationed here will follow these instructions:

* Add enough oil or shortening to fill a deep (3-inch) pan; heat to approximately 375°F or until the oil is bubbling.
* Fry several donuts at a time, turning once or twice until browned and cooked through, about 4 minutes.
* Remove and place on paper towels for draining and cooling.

Step 4: Cinnamon and Sugar Station

Have one or two helpers put the finishing touch on the donuts by supplying large plastic zip-top bags containing a cinnamon and sugar mixture. Once the donuts have drained and cooled a bit, they will shake up the donuts in the bag. Finished donuts can be placed on a wire rack to continue cooling.

For an added touch, have friends at this station pour the excess apple cider into a large saucepan and heat with cinnamon sticks, nutmeg, cloves and orange peel. Since they won’t have much to do right away they can keep an eye on the hot apple cider and stir occasionally. Not only will it add warm festive fragrances throughout your home, it makes a tasty complement to the donuts.

Pumpkin Black Bean Soup


This thick, rich soup is delicious on a chilly fall day or a perfect accompaniment to your holiday turkey – especially if you or someone you love is a vegetarian.

Serves: 6-8
Prep time: 25 minutes
Cook time: 45 minutes

INGREDIENTS
3 cans (43.5 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup chopped shallot or red onion
2 garlic cloves, minced
4 tablespoons olive or canola oil
4 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish (optional)

INSTRUCTIONS
1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.
2. Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.
3. Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.

Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.

Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.

Tip: To bake pumpkin seeds follow the simple instructions in this Great Pumpkin article.

Simple Pumpkin Cream Pie

NGREDIENTS

* 1½ cups cold milk
* 1 (3.5 ounce) packages instant french vanilla pudding mix
* 1 (3.5 ounce) packages instant cheesecake pudding mix
* 1 cup canned pumpkin
* 1 teaspoon pumpkin pie spice
* 1 cup frozen whipped topping, thawed
* 1 (9 inch) pie crust, baked

DIRECTIONS

1. Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
2. Chill until set, about 3 hours.

Triple Layer Pumpkin Pie


I saw this one while in a store and really liked it. Hope you will too.


INGREDIENTS

* 2 cups cold milk
* 2 pkg. (4 serving size) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
* 1/4 teaspoon ground cinnamon
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
* 1 (6 ounce) HONEY MAID Graham Pie Crust
* 1/2 cup PLANTERS Pecan Halves
* 1 tablespoon honey


DIRECTIONS

1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
2. Add 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.


Nutritional Information

Servings Per Recipe: 10
Amount Per Serving
Calories: 294

* Total Fat: 12.8g
* Cholesterol: 4mg
* Sodium: 421mg
* Total Carbs: 20.6g
* -Dietary Fiber: 0.9g
* Protein: 2.9g