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Eggplant Italian Spaghetti

by Joyce Kohl

Are you a pasta freak like I am? Chances are you’ve been told you cannot eat pasta if you want to lose weight. Nonsense! Pasta isn’t the cause of weight gain, it’s the sauces and cheese and meats used. Or the crust of a pizza. Try my low-cal, 408-413 calorie recipe. It tastes marvelous and it will fill your plate as well as your cravings. Serves one.

Continue reading → Eggplant Italian Spaghetti

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Spinach Salad

by Joyce Kohl

Spinach Salad

Spinach Salad Source: Go Inside™
Excellent! Versatile! Even spinach haters will love this recipe!
Servings: 6 to 8 Ingredients:
This recipe can easily be doubled.

Other ingredients to add or substitute:

Minced fresh mushrooms

Minced green onions

 1 tablespoon finely minced white onion

2 tablespoons finely minced celery heart

1/2 teaspoon finely minced green bell pepper

1/2 teaspoon finely minced yellow pepper

1/2 teaspoon finely minced fresh parsley

1/2 cup Heinz catsup

3/4 cup salad oil

1/4 cup red wine vinegar

1/2 teaspoon white sugar

1/2 teaspoon brown sugar

1/4 teaspoon salt (optional)

1/2 teaspoon worchestershire sauce

1/4 teaspoon dry mustard

1/4 teaspoon oregano

At least 2 bunches of fresh spinach

3 hard boiled eggs, chopped

6 slices good bacon fried crisp and crumbled
Directions:
  1. Take the minced ingredients (onion, pepper, celery, parsley) and mince them all together until you have an extremely fine pulp. Put it all into a large bowl.
  1. Add to the minced mixture everything except the spinach, eggs and bacon, and then beat it well. Cover and put in the refrigerator overnight. You CAN use it right away, but it’s much better if left overnight for the ingredients to blend together and enhance the tastes.
  1. Thoroughly wash the fresh spinach and remove stems. Pat the leaves dry and refrigerate until you’re ready to serve it.
  1. To serve the spinach salad, first tear the spinach into bite-sized pieces and arrange on salad plates. Pour just enough of the dressing mixture to coat the leaves. Don’t use too much! Sprinkle chopped hard boiled eggs over the top of each salad, then sprinkle the crumbled bacon over each salad. Serve immediately.
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Honey Glaze

by Joyce Kohl

Honey Glaze Source: Go Inside™
Used mainly for glazing raised doughnuts, but good on cake doughnuts, too.
Servings: 18 Ingredients:
Enough to glaze about 1 1/2 dozen raised doughnuts

 

 

 1/2 cup powdered sugar

1/2 cup honey

1/2 teaspoon vanilla

3 tablespoons hot water
Directions:
  1. Mix together the honey and vanilla, then add 1 tablespoon at a time of the hot water. Mixture should be thinned to glazing consistency. If too thick, add more hot water.
  1. Glaze raised doughnuts as soon as they are taken out of the deep-frying and placed on the rack to drain.

 

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Chocolate Glaze

by Joyce Kohl

Chocolate Glaze Source: Go Inside™
Used mainly for glazing raised doughnuts, but good on cake doughnuts, too.
Servings: 18 Ingredients:
Enough to glaze about 1 1/2 dozen raised doughnuts

 

 

 4 ounces Nestle’s Semi-Sweet Chocolate Chips

OR any semi-sweet chocolate

3 tablespoons butter

1 1/2 cups sifted powdered sugar

3 tablespoons water
Directions:
  1. Using a heavy saucepan or double boiler. Melt chocolate and butter. Add sugar gradually. Add water until consistency is thin for glazing.
  1. Use immediately to drip or spoon over raised doughnuts or keep warm until needed.

 

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Raised Doughnuts

by Joyce Kohl

Raised Doughnuts Source: Go Inside™
If possible, always use REAL butter. Your recipes will be richer tasting and butter is healthier than margarine.
Servings: At least 18 Ingredients:
This is a good basic recipe.

 

Print it, then record your changes

Note times for raising (vary according to room temp)

For flavor, try adding 1 T Orange Juice or

2 ts rum extract

 1 package dry yeast OR 1 tablespoon bulk dry yeast

3 to 4 cups white flour

3/4 cup whole milk

1/2 stick butter

1/3 cup granulated sugar

1/2 teaspoon salt

2 whole eggs

vegetable oil

 

If glazing, have recipe ready to use
Directions:
  1. Take a large mixing bowl and put about 1 1/2 to cups of the flour in it. Add the dry yeast and blend it up into the flour.
  1. Combine milk, sugar, butter and salt in a saucepan and heat slowly only until butter melts. Then stir the mixture into the flour. Then add the eggs. Beat until mixed well – about 2-3 minutes using an electric mixer on low speed. Then beat another 3 minutes on high speed.
  1. Start adding the rest of the flour – just a little at a time. Stir manually. When you have a nice ball of dough (it should be firm yet roll into a ball), put it on a floured surface and knead it for about 5 minutes.
  1. Put the dough into a greased bowl or pan, turning it around so even the top of the dough gets greased. Cover and let rise until doubled in size.
  1. Punch down the dough, then turn it out on a lightly floured surface. Take a rolling pin and roll the dough so that it is no more than 1/2 inch thick. Using a 3 inch doughnut cutter, cut out doughnuts and place on a baking sheet, cover (waxed paper works nicely) and let rise about 45 minutes. Reroll the trimmings to cut more doughnuts, or set aside the doughnut holes along with the doughnuts.
  1. Using a deep-fryer, heat oil to 360-375 degrees. Once you know the best temperature for the oil and fryer you use, write it on your recipe. Fry the doughnuts, but do not crowd them. Turn them over frequently while cooking using a fork or tongs being careful not to pierce them. When doughnuts are golden all over, remove to a rack placed over a cookie sheet to drain.
  1. Pick the glaze or coating recipe of your choice. Plain glazing is done while the doughnuts are hot. If rolling in powdered sugar, let doughnuts cool first. Or use regular granulated sugar for sugared doughnuts; add cinnamon to the sugar for cinnamon doughnuts. You may even want to put jelly into some of the doughnuts (cut a slit and spoon it in) or cover them with various frostings.

 

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Plain Cake Doughnuts

by Joyce Kohl

Plain Cake Doughnuts Source: Go Inside™
Eat plain or frost with your favorite frosting recipes
Servings: 1 Dozen Ingredients:
Cut size determines number of doughnuts.

 

Double or triple the recipe for more.

 2 cups white flour

1/2 cup sugar

1 teaspoon salt

3 teaspoons baking powder

1/4 teaspoon cinnamon

dash of grated nutmeg

2 tablespoons melted butter

1/2 cup milk

1 whole egg, beaten

vegetable oil
Directions:
  1. Sift dry ingredients together, then add butter. Add milk to the beaten egg and pour into first mixture.
  1. Knead the mixture lightly, then roll or pat on a well-floured board or pastry sheet. Roll to 1/4 inch thick and cut out doughnuts with a doughnut cutter.
  1. Fry doughnuts in 3-4 inches of oil which has been preheated to around 360 degrees. Cook only a few at a time, turning often until evenly browned on both sides. Drain on a rack over a cookie sheet or on paper toweling.
  1. To coat with plain sugar and cinnamon, put the sugar mixture in a paper bag and shake a few doughnuts in it at a time. Doughnuts may also be frosted.

 

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Biscuit Doughnuts

by Joyce Kohl

Biscuit Doughnuts Source: Go Inside™
Not only a fast and easy way to make doughnuts, but they’re good, too!
Servings: 10 Ingredients:
10 biscuits per can

 

 

 1 Can Biscuits

vegetable oil

powdered sugar and/or granulated sugar and cinnamon
Directions:
  1. While heating about 2 inches of oil to around 360 degrees in a skillet, open the canned biscuits. Take each biscuit and force a hole in the center of each. Place them on a dinner plate or waxed paper.
  1. Start adding the biscuits to the hot oil. These will brown very quickly, so be ready to turn with tongs or a fork. When golden brown, remove and place on paper towels to drain.
  1. Roll doughnuts in plain powdered sugar or granulated sugar. For cinnamon-sugared doughnuts, add cinnamon to taste.

 

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Chocolate Cake Doughnuts

by Joyce Kohl

Chocolate Cake Doughnuts Source: Go Inside™
Frost with a Fudge Frosting or Frosting(s)
Servings: 18 Ingredients:
About 1 1/2 Dozen 1 1/2 cups granulated white sugar

2 whole eggs

4 tablespoons butter

3 ounces semi-sweet chocolate (cocoa or chocolate chips)

1 1/2 teaspoons vanilla extract

1 cup buttermilk

3 1/2 cups white flour

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

vegetable oil to fill pan 1/2 inch
Directions:
  1. Cream together sugar and eggs. Melt butter and chocolate in a saucepan over a low heat. Add to creamed mixture.
  1. Mix vanilla extract into the buttermilk, then stir into the sugar mixture. Combine flour, baking powder, baking soda and salt. Stir in the liquid mixture. Chill slightly, then roll out half the dough on a lightly floured board to 1 inch thickness and cut out doughnuts.
  1. Let doughnuts dry for 10 minutes. Heat vegetable oil in a skillet to around 360-375 degrees. Fry each doughnut about a minute and a half per side, then remove and drain on paper towels. Frost when cool.

 

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Doughnut Making Tips

by Joyce Kohl

Here are some tips and tricks on making the best tasting doughnuts possible!

Fat: What to Use and How to Use It
Vegetable fats or bland vegetable oils are the best because they heat quickly, are almost odorless and do not burn as readily as butter or margarine. Put enough fat or oil in a pan that will be about 3-4 inches lower than the rim of the pan or skillet or deep-fryer. Then heat to the correct temperature before adding doughnuts. Use caution when adding doughnuts in that you don’t lower the temperature – that is, add them slowly and not too many at a time. If the oil temperature is too low, doughnuts will absorb the oil. If the temperature is too high, the doughnuts will brown too fast and may not be thoroughly cooked in the centers.

Continue reading → Doughnut Making Tips

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Mexican Mix-Up

by Joyce Kohl

Mexican Mix-Up Source: Go Inside™
Great for parties as little space is required and a minimum of serving equipment is needed.

Guests make their own selections according to personal tastes
Servings: 12 average appetites or

6 hungry appetites

 Ingredients:
Varies according to appetites

 

Recipe may be enlarged for any number of guests

 Largest bag of small bite size corn chips

1 1/2-2 pounds ground meat, sauteed and browned

then seasoned with Taco Seasoning

1 pound Cheddar Cheese, coarsely grated

1 large head of lettuce, shredded

3 or 4 medium tomatoes, diced

1 bunch green onions, sliced – using tops, too

2-3 medium avocados, diced

4 hard cooked eggs, diced

3 small cans chopped ripe olives

1 pint sour cream
Directions:
  1. Place plates, forks, napkins and ingredients (in separate containers) on a table or buffet where guests can easily pass by and serve themselves.  Food should be arranged starting with , corn chips on the bottom and proceeding through , sour cream on top.
  1. Hot taco shells can be substituted for the corn chips.
  1. Serve with a Sangria punch or any favorite punch or beverage.