|Olive Oil: From Tree to Table|
|by Peggy Knickerbocker|
Olive Oil: From Tree to Table has sold over 40,000 copies to date and was nominated for best single subject cookbook by IACP in 1997.
Results 101 - 110 of 114 for donut in oil
Scald 1 cup ... active dry yeast in 1/4 cup lukewarm ... fry in hot oil (365-375°F) until browned ... be drizzled over doughnut tops instead of dipping.
Combine all ingredients ... Dip the cutters in flour before each ... doughnuts to hot oil (about 370°F). Turn ... sprinkle with colored jimmies. Serve warm.
Pour the warm water over the yeast in a medium-sized mixing ... cut with floured donut cutter; put them ... Heat 4" of oil for deep frying ... 1 tbsp honey; glaze).
Soften yeast in warm water. Combine ... Cut and let rise for 30 minutes. Fry in hot cooking oil, 375 degrees, for 1 to 2 minutes. Drain off oil and glaze.
Remove biscuits from can, cut out hole in the center of ... flavoring bottle.) Have oil getting very hot ... in frosting after donut cools. Frosting: 3-4 ... in donut when warm.
Combine all ingredients ... a fork. Heat oil in fryer or skillet, ... golden brown on both sides. Sprinkle with powdered sugar while donut is still warm.
Mix ingredients together ... deep fryer with oil and preheat while shaping donuts. Take some ... Just drop them in oil and gently turn them for about 2 minutes.
Cream shortening and ... they are for "donut holes". Deep fry in vegetable oil, turning once, ... on how thin you roll, and what you do with the centers.
Heat oil in deep fryer to ... about 65 to 70 seconds per side. Take out of oil and place on an absorbent paper. Makes 1 dozen. Total time 20 to 25 minutes.
Separate biscuits. Make a hole in center of biscuit and shape into a donut. Deep fry in hot oil until brown. Take ... into bag with sugar in it and shake.
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