Author: Robert Andrews

— Yes, this is the actual recipe! 🙂

Donut Recipe:

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all-purpose flour (a little under 2 cups – I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don’t melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:

1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 🙂
If you don’t have a scale, start at 1 1/2 cups and work your way up from there.

Thanks to Theresa Roebuck for sharing this recipe from Facebook’s Texas Recipes.

Chef assig’s Note:

My whole family loves this recipe, even my husbands family loves it! This came from an Amish family in Indiana.

Ingredients:

3/4 cup white sugar
1/8 teaspoon salt
2 cups half-and-half cream
1/2 cup whipping cream
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup margarine or 1/2 cup real butter
1 teaspoon vanilla

Directions:

In sauce pan combine, white sugar, salt, half-and-half and whipping cream.

Bring to a boil.

In another sauce pan, combine brown sugar & cornstarch.

Gradually whisk in hot mixture into brown sugar mixture.

Add margarine/or butter (to me this makes it even better.).

Cook over med. heat, whisk constantly, 5 min or until thick.

Simmer 1 minute and stir in vanilla.

Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.

Bake at 375°F for 25 minutes.

Note:
Use commercial pie crust or MAKE YOUR OWN
I recommend “100 Year Old Pie Crust” for this pie.

Use fresh tomatoes from your summer garden.

1. Puree tomato pieces (food processor or blender)
2. Add salt and EVOO
3. Slice rustic bread thickly
4. Dip in “batter” and fry as you would French toast.

1. Toss 2 C strawberries in 1/2 C sugar
2. Create egg white nests
3.  – Beat two egg whites to stiff peaks
4.  – Near end add in 1/2 C sugar mixed with 1 tsp cornstarch
5.  – Add 1/4 tsp orange flower water *
6.  – Add 1 tsp white balsamic vinegar
7. Makes nests on waxed paper
8. Bake 275 degrees for 20 minutes
9. Turn off oven, crack oven door, let remain in oven for another hour
10. Meanwhile take 2 C strawberries and 1 TBL sugar and puree into “coolie”
11. Put 1/4 C coolie onto the bottom of a white plate
12. Place nests onto center of coolie
13. Top with whipped cream (cream, sugar, vanilla)
14. Top with strawberries
15. Sprinkle with blueberries

Here at UrbanFarm.info we have two grape arbors.  One producing white, the other red grapes.

In Arizona, grapes never get to the size that you can get in the grocery store, but we can produce some very good grape juice.

Here’s how.

1. Pick your grapes (let’s say enough to carry in the front tail of your shirt or apron)
2. Wash thoroughly
3. Remove stem and other stem pieces
4. Rinse again
5. Measure out 1 gallon of grapes . Measure 4 quarts of water into a large bowl. That will be the line that will indicate 1 gallon of grapes.
6. Pulse cleaned grapes in food processor to pulverize
7. Cook covered on medium heat for 30 minutes, Stirring every 5 minutes
8. Simmer covered on low heat 60 minutes minutes, stirring every 10-20 minutes
9. Add 1 CU sugar near the end of the cooking process
10. Strain and refrigerate . What works well is to find a metal bowl that conforms to the inside of your colander. You can press the juice through. Discard the pulp.
11. Enjoy the following morning when chilled

IMPORTED – NOT YET DEBUGGED

VIEW DOCUMENT

Scanned to RTF

TWO SMALL BAKING DISHES

1 TBL Butter and
2 TBL corn meal or mesquite meal, mainly to coat bowl.

FIRST MIXING BOWL (will be emptied early)
1/2 CU (LARGER) bread crumbs

SECOND MIXING BOWL
Left-over corn meal from Step 2
1/2 CU (FINE) bread crumbs
1+ TBL brown sugar
1+ TBL granulated sugar
2 TBL cold butter for the top

KEEP IN FRIDGE UNTIL READY FOR USE

FIRST MIXING BOWL (now empty)
2 ripe bananas, sliced and diced
1/4 cup orange juice
2 tsp Grandpa’s CinnaSugar®

1. Separate your bread crumbs into two equal portions across a FIRST and a SECOND medium sized mixing bowls.
2. Grease two small ramikans or baking dishes with butter, then put corn meal in bottom and toss until coated.
3. Dump remaining corn meal into the “SECOND” mixing bowl with the FINE bread crumbs
4. Add sugars and 1 tsp cinnamon into “SECOND” mixing bowl, then set aside.
5. Sprinkle course bread crumb mixture into bottom of baking dishes. This should empty out the “FIRST” mixing bowl
6. Slice the banans lengthwise, then cut into small pieces across and place into FIRST mixing bowl
7. Add orange juice and second tsp cinnamon and nutmeg in bowl with bananas.
8. Evenly spread fruit mixture over crumbs and rinse FIRST bowl
9. Remove butter from refrigerator and dice as small as you can.
10. Add into SECOND bowl and sprinkle fine crumb mixture evenly over fruit.
11. Bake at 375 F approx 30 minutes
12. Cool slightly, then serve warm.

Notes A colander with large holes works well to separate your bread crumbs.

NYOUM TRAYONG CHAEK
GOI VIT BAP CHUOI
YAM HUA PLEE
NÁM HOA CHUÁ‘I

9 pages of Banana Blossom recipes are published in PDF document.

http://www.xml3.com/family/Recipes/Banana_Blossom_Salad_2.pdf

24 OZ Frozen Grape Juice Concentrate
4 CU sugar
1/4 tsp Rapid Rise Yeast (about half a package)

1. Mix all ingredients in an empty gallon jug (an empty apple juice bottle works great.)
2. Fill with tap water to about two inches from top of jug. This is necessary for expansion
3. Place 12″ balloon over mouth of the jug
4. As the wine matures, the balloon will expand.
5. When the balloon fails to expand (falls over) the wine is ready to drink

Wine yeast is preferable to bread yeast, but either works equally as well. The taste is a bit better with wine yeast.

1/4 CU Cobb smoked bacon (thickly sliced)
1/2 CU fresh corn
1 TBL parsley (chopped)
1 TBL green olives (chopped)
2 TBL olive oil
1/4 CU red onion (chopped)
2 TBL fresh lemon juice
1 TBL of ANY ONE of basil, thyme OR red peppers

1. Cook bacon in olive oil until crispy
2. Break apart bacon and add onion
3. When onion is translucent, add all other ingredients
4. Cook for another 5 minutes, then serve with Pork Tenderloin

CLICK HERE for Avocado Tips and Tricks.  

1 avocado (pureed)
2 TBL sesame oil
2 TBL cilantro
2 TBL lime juice
1 tsp salt

1. Combine ingredients

2. Mix well
3. Store in fridge in plastic ketchup bottle for easy access

1 CU Jerkey Cure (see below)
extremely thin strips of very lean beef tenderloin (trim off fat)

Instructions 1. Marinate 24 -48 hours (use plastic bag for easy agitation)
2. Put in dehydrator for 12-16 hours (jerkey should splinter just a bit when bent)
OR
2. Put in 200 degree oven for 4-6 hours

Special Steps JERKEY CURE:
1/4 cup A1 Sauce
1/4 cup Worcestershire Sauce
1 TBSP Soy Sauce
1/4 cup Red Wine
1 TBSP salt
1 tsp black pepper
1 TBSP cayenne pepper (red pepper)
1 tsp Tabasco Sauce
1 tsp Garlic Salt
1 TBSP Celery Salt

Top prime beef
Crescenza cheese
Chive
Salt
Pepper
Olive oil
spinach

Season raw beef, create flower w/ spinach

Shape beef in tube, very lean, even the filet – pre-freeze 30 min, slice into thin medallions onto paper.