Monday, October 3, 2011

New York Apple Cider Donuts

I had hoped to show you a big plate of these donuts, which I made on Saturday morning, but after the entire family was here this past weekend and breakfast was done this morning, there was one lone donut left to photograph.  These are so tasty - I am sure your batch will disappear just as quickly.

New York Apple Cider Donuts

1 c. cider

1 c. sugar
1/4 c shortening

2 eggs
1/2 c buttermilk

3 1/2 c. flour
2 t baking powder
1 t baking soda
1 t cinnamon
1/4 t nutmeg
Shortening or vegetable oil for frying
1 1/2 c of cinnamon/sugar mixture
Place cider in small pan and bring to a boil.  Simmer and reduce until it equals 1/4 c.  Cool slightly.

In heavy large metal pan, heat enough oil to allow donuts plenty of room.  Heat to 375 and try to maintain that heat throughout the cooking process. Using a candy thermometer can help you maintain the correct temperature.  Too low a temp will result in dense, greasy donuts.

Beat together sugar and shortening.  Add eggs, milk and cider and mix just until blended.  Sift together the dry ingredients and add to the wet ingredients.  Stir in extra flour by hand if necessary and turn out onto a floured surface and pat to 1/2 inch thickness.  Try not to handle the dough too much, as doing so will make it tough.   It will be a light dough...not like bread dough or biscuit dough.   

Using donut cutter, cut out donuts and holes and re-work any remaining dough until you have used it all.  I like to work in small batches and place the cut donuts directly into the hot oil as I cut them.   You can cut all of them out at once if you prefer and place on a floured board until you are ready to fry.

Fry about 4 minutes, turning half way through cooking time.  Be careful not to burn yourself or drip hot oil on stove.  After frying, place them on a paper towel lined cookie sheet and cool for about 4 minutes.  Put your cinnamon/sugar mixture into a large bowl.  Place slightly cooled donuts into mixture and toss to coat.  Remove to a cooling rack to finish cooling.  The cinnamon/sugar mixture sticks much better when the donuts are still slightly warm...don't wait to coat them.   After the coated donuts are completely cooled, store in an air-tight container.  

These donuts are quick and easy and can be enjoyed anytime with a hot cup of coffee, cocoa or apple cider.  Yummmm


The Crow's Nest

Stuffed Green Peppers

Fall is certainly here in Central New York, and many are scrambling to harvest the last of the garden produce before the first frost.  Here is a great recipe for using up all those green peppers you have.  

Stuffed Green Peppers

6 Large green peppers
1 lb ground beef
1/2 c chopped onion
1    16 oz can of diced tomatoes 
1/2 c long grain rice (uncooked)
1/2 c water
1 t. Worcestershire sauce
salt & pepper
1 c shredded american or cheddar cheese 
3 slices of American cheese

Cut tops from the peppers and discard seeds and insides.  Wash and place prepared peppers in a 9 x 13 baking dish sprayed with cooking spray.   Chop enough of the tops to make 1/4 cup and set aside.

In a pot, cook the ground beef, onion and chopped pepper until meat is browned and veggies are tender.  Drain off any excess fat and return to heat.  Add UNdrained tomatoes, uncooked rice, water, salt and pepper and Worcestershire sauce.  Bring to boil, cover and simmer 15-20 minutes or until rice is tender.  Stir in the shredded cheese.

Spoon meat/rice mixture into individual peppers.  Place 1 cup of water into the bottom of the 9 x 13 baking dish and cover dish loosely with foil.   Bake in 350 degree oven for 30-40 minutes or until peppers are cooked.  Remove from oven and set on stovetop.  Unwrap the three slices of American cheese and break each in half.   Place one half on each of the 6 peppers and return dish to oven just to melt the cheese.  Serve immediately.
I used a combination of Cheddar & American cheese on the top

Note:  You can also make these ahead of time and freeze whole/stuffed peppers individually before cooking.  When you are ready to bake, simply place frozen peppers in a baking dish, sprayed with cooking spray, and add water as indicated above.  You will have to bake for about a hour, as they will be frozen.

Enjoy - from the Crow's Nest