Saturday, January 31, 2009

A Couple of Turns in the Kitchen

I decided to get started on the food for Super Bowl Sunday a day early. After all, I would have enough to do tomorrow, so I might as well make things easier on myself.
First off is a recipe that I shamelessly lifted from the blog of my good friend, Rosie Hawthorne. In my defense, the recipe worked in perfectly with some of the other items on my menu. Rosie had recently made homemade tortilla chips, and I decided that I could do that too. Just remember, Rosie: imitation is the sincerest form of flattery.


Here I have white corn tortillas, Old Bay seasoning mix, ground cayenne pepper, whole cumin seeds and melted butter.

The Old Bay, cayenne pepper and freshly ground cumin go into the butter.




After the tortillas were cut into wedges, they were arranged on baking sheets and brushed with the seasoned butter. Following Rosie's recipe, I baked these in a 300 degree oven for about 30 minutes.




Looking good.



And they are good with the freshly-made salsa.



I think something for breakfast is also in order. And luckily, I know just the thing to make.





I decided to do a recipe that I have not made in years. In fact, I don't know that the dear daughter has ever had these. I think she will like these Drop Donuts.


Drop Donuts

My mother taught me this recipe. I loved when she made this when I was a child.

1-3/4 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon, mace or nutmeg
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1 tablespoon canola oil




Stir together the dry ingredients. In a separate container, mix the wet ingredients together before mixing with the dry ingredients. Stir until just combined.






Here we have a bowl of powdered sugar and a rack on a baking sheet sitting by.




Meanwhile, heat the oil to 375 degrees.




I clip a remote thermometer to the side of the pan so that I can keep an eye on the temperature of the oil.




When the oil is hot enough, drop small spoonfuls (about 1 tablespoon) of the batter into the oil.




The donuts cook quickly, so keep an eye on them.





Now it's time to coat the donut. This is best done when the donut is still warm.





The daughter took on the donut-coating task. Then she placed the coated donut on the rack to cool.




I keep cooking them while she plays with the powder sugar.




Don't these look good?




This recipe makes about 2 dozen donuts.





A couple of donuts had to be tested for quality-control, of course.
I think we are ready for tomorrow.

2 comments:

MrsVJW said...

Oooooh... those look just like fried biscuit dough. I haven't made those in ages.....

Rosie Hawthorne said...

Note to self: Must make doughnuts.
It's been such a looooong time.