Food Recipes

Method
Reserve 1 1/2 tablespoons pineapple syrup for glaze.

To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.

Heat shortening to 375 degrees F. Drop dough by teaspoonsful into hot fat; fry to golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels.

Dip some of donuts in pineapple glaze, others in confectioners’ sugar or cinnamon sugar. Serve warm.

Makes 2 1/2 to 3 dozen.

For glaze, combine confectioners’ sugar and pineapple syrup; mix until smooth.

Makes enough for 12 to 15 donuts.

Method
Flatten loaf into a 7×11-inch rectangle. Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2-inch of edges. Roll up tightly, jelly roll style, starting with a short end. Be careful not to stretch the dough. Sprinkle sugar crystals and additional coconut over loaf if desired. Place loaf, seam side down, in a well sprayed 8-1/2 x 4-1/2 x 2-1/2-nch bread pan. Cover with plastic wrap and let rise until 1-inch over top of pan. Remove wrap and bake at 350 F 35 minutes. To prevent over browning, cover with foil last 10 minutes of baking.

Method
Deep fry until brown (or fry in skillet) turning doughnuts once. Do not crowd. Drain well on paper towels.

Roll doughnuts in confectioners’ sugar, cinnamon and sugar mix (1/2 confectioners’ sugar and 1/2 granulated sugar with cinnamon to taste), or glaze them with vanilla or chocolate.

Method
In a small saucepan, heat milk to a boil. Remove from heat, add sugar and cool to 110 degrees F.

Mix together warm milk and yeast and let sit for a few minutes. Transfer to a large bowl.

Sift together flour, salt, cinnamon and nutmeg. Using a wooden spoon, add flour mixture to the milk mixture. Mix in egg yolks, melted butter and lemon zest. Turn mixture out onto a well-floured surface. Knead to form a dough. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm, draft-free area and let rise for 1 1/2 hours.

Remove dough from bowl and place on a floured surface. Roll out the dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut the dough into 24 circles. Place 12 of the circles on a parchment lined sheet pan. Spoon 1 teaspoon of filling into the center of each circle. Brush beaten egg around the perimeter of each of the 12 circles. Place another circle on top of the raspberry filling and press around the edges to seal. Cover the tray with a towel and let rise another 30 minutes in a warm, draft-free location.

In a large, deep pot, heat the oil to 325 degrees F. When the doughnuts have risen, fry them in the oil, a few at a time, turning often until both sides are golden brown, about 6 minutes. Remove to a paper towel-lined plate and sprinkle with powdered sugar.

Raspberry Filling
1 pound raspberries plus 1/2 cup whole raspberries
1 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water

In a saucepan, combine 1 pound raspberries, sugar and lemon juice. Cook over low heat until sugar dissolves and raspberries begin to break down. Remove from heat and transfer to a food processor. Puree until smooth. Strain through a fine mesh strainer into a saucepan. Cook over medium heat for 10 to 15 minutes, stirring occasionally.

Add in 1/2 cup whole raspberries. Cook for 1 more minute. Remove from heat, whisk in cornstarch mixture. Return to high heat, bringing to a boil, whisking constantly until mixture is thick. Remove from the heat and cool.

Yield: 1 1/4 cups filling - 12 doughnuts

Method
Spread half of mixture in lightly greased 9 x 13-inch pan. Spread 1 can apricot pie filling over batter. Spread remaining batter over filling. Sprinkle with sugar and cinnamon. Bake 40 minutes at 350 degrees F.

While still warm, spread confectioners’ sugar glaze over top.

Method
Preheat oven to 375 degrees F. Grease or spray a 10-inch deep-dish pie pan or 10-inch cast iron skillet.

In a mixing bowl combine the cornbread mix, blueberry muffin mix and the pudding mix. Add eggs and buttermilk and stir until combined. Pour batter into prepared pan. Spread berries on top of batter. Sprinkle with 1/4 cup sugar. Bake 30-35 minutes.

Remove from oven and dot with the butter. Sprinkle with additional sugar. Cool.

Serves 10.