Dodies Classic Bake Recipes

CLASSIC CAKE DOUGHNUTS

Classic Cake Doughnuts image

These doughnuts are fantastic! They're at their best right after making them.

Provided by Food Network Kitchen

Time 1h4m

Yield 2 dozen doughnuts and holes

Number Of Ingredients 11

Ingredients

1/4 cup vegetable shortening, plus more for deep frying
1 cup sugar
2 large eggs, at room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more as needed
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar

Steps:

Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

AUNT DODIE'S MEATLOAF

Aunt Dodie's Meatloaf image

This is the meatloaf my Mom always made,a recipe from my fathers aunt. I really like the sauce on this one.

Provided by Rhonda J

Categories Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs ground beef
1 egg
3 -4 slices breadcrumbs
1/2 cup milk
chopped onion
1/2 teaspoon dry mustard
salt & pepper
1/2 cup ketchup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
1 teaspoon chili powder
2 tablespoons chopped onions

Steps:

Combine first 7 ingredients in large mixing bowl.
Press into a loaf style baking dish.
Mix sauce ingredients in small bowl.
Bake meatloaf at 350 for one hour basting frequently with the sauce.

Nutrition Facts : Calories 483.3, Fat 28.2, SaturatedFat 11.1, Cholesterol 172.8, Sodium 531.6, Carbohydrate 20.9, Fiber 0.4, Sugar 17.6, Protein 35

GRANDMA'S CLASSIC NO-BAKE COOKIES

Grandma's Classic No-Bake Cookies image

This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.

Provided by Jadebloodraven

Categories Desserts Cookies No-Bake Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 7

Ingredients

2 cups white sugar
½ cup milk
½ cup unsalted butter
2 tablespoons cocoa powder
3 cups old-fashioned oats
½ cup peanut butter, or more to taste
1 teaspoon vanilla extract

Steps:

Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g