|by David Foskett|
Pactical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need.
1 - 10 of 16 for chocolate donuts
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Melt in deep ... board. Cut into donuts; fry into ... Place a little sugar (about 1/4 cup) into lunch bag. Add about 2 or 3 donuts; shake to coat with sugar.
Mix together, fry in deep fat.
Beat together. 4 cups sifted flour, 3 squares melted chocolate or 1/2 c. cocoa. Mix altogether and fry.
Sift flour, baking powder, baking soda, cinnamon, nutmeg, salt and cocoa. Set aside. Beat eggs slightly, add sugar and beat at medium speed until ...
Combine chocolate and shortening; melt ... beat well. Add milk; beat well. Stir in dry ingredients until well blended. Chill dough 2 hours. Roll and cut.
Preheat oil in ... cutter. Fry 3 donuts at a time ... on rack. Combine chocolate chips, syrup and ... minutes; stir until melted. Dip donuts and holes in glaze.
You put it in the microwave about 10 minutes.
Alternately thread 2 strawberries and 2 donut holes onto each ... small saucepan, melt chocolate chips and butter; ... Refrigerate until set. (6 kabobs)
In small bowl, ... vanilla. Slowly add water until sugar is of a drizzling consistency. For Chocolate Glaze: follow above but add melted butter and chocolate.
Open rolls, spread ... in rolls. Deep fry in oil until golden. Roll in sugar and cinnamon or melt chocolate chips and dunk half. Decorate with sprinkles.
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