Breakfast Recipes:

Glazed Donuts- Yeast Raised- Bakery Type

The Best Recipe for Yeast-Raised Glazed Donuts. 

  • 1 1/4 Cups Warm Water (Save a 1/4 Cup to bloom your yeast)
  • 1 1/4 tbsp Yeast
  • 1 tsp Sugar
  • 3 3/4 Cups King Arthur All Purpose Flour (I tried using other types of flour. King Arthur produced the fluffiest donuts )
  • 1/2 Cup Sugar
  • 1/4 Cup Shortening (Not Butter Shortening )
  • 1 Large Egg
  • 1/2 tsp Salt
  • 2 tsp Buttery Sweet Dough, Bakery Emulsion (You can use Vanilla Extract-But, it will not produce the bakery type Donut recipe)
  • 1/2 tsp Nutmeg or Mace
  1. Please do not make any substitutes for this recipe. If you want to create a bakery type yeast raised donut. 

    I also found using my bread machine on the dough cycle produced a more delicate donut. 

  2. In a bowl – Start your yeast -1/4 cup of warm water, yeast, and 1 tsp of sugar. Mix well and allow to bloom.

  3. Either in your bread machine or mixing bowl – Add your flour, sugar, salt, nutmeg, egg, shortening, Buttery Sweet Dough, Bakery Emulsion, water, and yeast mixture.

  4. **Bread Machine- Turn it on dough cycle**

  5. **Mixer** -Combine mix on low to combine ingredients – switch to dough hook and knead for 3 minutes. Oil your bowl and cover and allow to proof the rise should be double the size.

  6. After the dough has proofed. Turn the dough on a floured surface and punch down. Let the dough rest for 10 minutes. 

  7. Roll the dough out to 1/2″ – 3/4″ thickness. (depends on how you like your donuts. Cut out your donuts. 

  8. Place on a lightly oiled/floured baking pan. Cover with plastic wrap. Let rise for at least 30 minutes or until double the size. 

  9. Turn on your deep fryer 360 degrees ( I used shortening for the oil – this was the best result for the donuts) 

  10. Once the oil has achieved temperature – Gently remove the donuts from the baking pan and place in the fryer.

  11. Fry until lightly browned -flipping the donuts midway through the frying. 

  12. Remove the donuts from the fryer and place on a paper towel – this will allow the paper towel to absorb the oil. I found placing the donuts on a rack the donuts were oily.

  13. Glaze your donuts while still warm.

    We used a simple glaze as well as cinnamon sugar. 

If you are looking to create a bakery type yeast raised donut. Please do not substitute the ingredients.

We have made this donut recipe several times and the ingredients we have listed created the most authentic tasting donut.

King Arthurs All Purpose Flour
Shortening
LorAnn’s Bakery Emulsions

 

Vanilla Donut Glaze

This  Vanilla Donut Glaze recipe is AMAZING!

  • 2 cups Confectioner Sugar (Sifted)
  • 1 1/2 tsp Light Corn Syrup
  • 1/4 tsp Iodized Salt
  • 1 tbsp Granulated Sugar
  • 1 tsp Butter Vanilla Emulsion (LorAnn Emulsion )
  • 1/3 cup Water
  1. Place the confection sugar, light corn syrup, salt, and Butter Vanilla Emulsion in a large mixing bowl.  Set Aside

  2. Make a syrup with the granulated sugar and water. Whisk the granulated sugar and water together in a small saucepan. Bring to a boil and reduce the heat. Allow simmering for a minute stirring occasionally. 

  3. Add the syrup mix to the confectioner sugar mix

  4. Blend mixture with either a whip or mixer until all ingredients are combined. 

  5. To Glaze: Dip donuts into the warm glaze. 

 

Corned Beef Hash

This is a great recipe for your canned Corned Beef

  • 1 cup chopped onions
  • 2 green peppers (chopped fine)
  • 2 celery stalks (chopped fine)
  • 1 clove garlic (minced)
  • 3 tbsp butter
  • 2 pounds corned beef (chunked)
  • 5 med potatoes (cooked and diced)
  • 1 tbsp parsley (minced)
  • 1 tbsp Worcestershire Sauce
  • 1/2 cup beef stock
  1. Saute onions, peppers, celery, and garlic in butter until onions are golden.

  2. Add corned beef, potatoes, and parsley; sprinkle with Worcestershire sauce. 

  3. Heat corned beef and potato mixture over medium heat, adding beef stock a little at a time. Stir constantly as mixture cooks and is well blended.

  4. Transfer the hash to a buttered skillet and brown on both sides. 

Breads

Chocolate Chip Banana Bread

This past week, it seems everywhere I turn I hear about or see a picture of Chocolate Chip Banana Bread. So. . . I decided to make and try it myself. I have to say, my house smelled fabulous while it was baking and this moist and sweet bread goes great with a cup of coffee. Give it a try!

  • 2 cups Unsifted Flour
  • 1 cup Sugar
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Bananas – mashed (about 3 small bananas)
  • 1/2 cup Softened Butter (1 stick)
  • 2 Eggs – large
  • 1 cup Semi-Sweet Chocolate Chips (miniature)
  • 1/2 cup Nuts (pecan or walnut)
  1. Lightly grease only the bottom of a 9 1/2 x 5 1/4 x 2 3/4 inch loaf pan.

  2. Preheat oven to 350 °.

  3. In a medium mixing bowl, combine all of the dry ingredients.

  4. In a large mixing bowl add the butter, bananas, and eggs and mix on the medium speed of your mixer.

  5. Slowly add the dry ingredients to the wet mixture until all of the ingredients are combined.

  6. Stir in the chocolate chips and nuts and pour into your loaf pan.

  7. Bake for 60 to 65 minutes or until a wooden pick inserted in the middle, comes out clean.

  8. Remove from oven and allow to cool for 10 minutes before removing from pan.

  9. Cool completely. Slice and enjoy!

 

Dad's Favorite Recipe to Make – Sally Lunn Bread

My dad always helped around the house and cooked because he and my mom worked different hours. About twice a month he would make us Sally Lunn Bread. He loved it and so did we. It is a yeast bread with a slightly sweet taste.

  • 2 envelopes Active Dry Yeast
  • 1/2 cup Warm Water 110 degrees
  • 1 1/2 cups Milk
  • 3/4 cup Sugar
  • 1/2 cup Butter
  • 1 tsp Salt
  • 2 large Eggs
  • 5 cups All-Purpose Flour (I use King Arthur)
  1. Add the yeast and water in a small bowl and let stand for 5 minutes.

  2. Heat up the milk, sugar, butter, and salt in a pan over medium heat. Stir until the butter is melted and the temperature is at 110 degrees.

  3. Beat the yeast mixture, milk mixture, and the eggs at a medium speed with an electric mixer until it is all blended. Slowly add the flour and mix at the lowest speed until blended. (It will be sticky and a soft dough.)

  4.  Cover and let the dough rise in a warm place – about 85 degrees. Try to keep away from drafts. Let it sit for about 1 hour or until the dough has doubled in size.

  5. Punch the dough down. Cover it again and let it rise for 30 minutes or until the dough doubles its size again.

  6. Again, punch the dough down and place in a well-greased 10 inch Bundt pan. Cover the dough and let it rise for 20 to 30 minutes. It should double in size again.

  7. Bake at 350 degrees for 35 to 40 minutes. It will be done when it is golden brown and a wooden pick inserted comes out clean. Remove immediately from the pan to cool.

Lemon Loaf Cupcakes – Starbucks Copy Cat Recipe

These Cupcakes turned out Amazing! 

  • 1 Box Yellow Cake Mix
  • 1 Box Lemon Pudding -Cook and Serve
  • 4 Large Eggs (Seperated)
  • 1 Cup Sour Cream
  • 3-5 Fresh Lemons Squeezed (for Lemon Juice)
  • 1/3 Cup Milk
  • 1/3 Cup Oil (Vegetable)
  • 1/3 Cup Fresh Squeezed Lemon Juice

Icing

  • 2 1/2 Cups Powdered Sugar
  • 3 Tablespoons Fresh Squeezed Lemon Juice
  1. 1.)Preheat oven to 350°.

    2.) Line Cupcake pan with wrappers. 

    3.)Mix Dry ingredients – Cake mix, Pudding Mix

    4.)Separate Eggs – Beat whites for until fluffy

    5.)Mix wet ingredients – milk-sour cream-oil-lemon juice, yokes of eggs.

    6.)Fold in egg whites

    7.)Beat your wet ingredients until mixed with an electric mixer.

    8.)Pour into cupcake holders

    9.) Cook for 16-20 Minutes depending on your oven. Check with toothpick. When the toothpick comes out clean your cupcakes are done. 

    10.Make your Icing – Mix powdered sugar with Lemon Juice and mix until smooth.

Corned Beef Hash

This is a great recipe for your canned Corned Beef

  • 1 cup chopped onions
  • 2 green peppers (chopped fine)
  • 2 celery stalks (chopped fine)
  • 1 clove garlic (minced)
  • 3 tbsp butter
  • 2 pounds corned beef (chunked)
  • 5 med potatoes (cooked and diced)
  • 1 tbsp parsley (minced)
  • 1 tbsp Worcestershire Sauce
  • 1/2 cup beef stock
  1. Saute onions, peppers, celery, and garlic in butter until onions are golden.

  2. Add corned beef, potatoes, and parsley; sprinkle with Worcestershire sauce. 

  3. Heat corned beef and potato mixture over medium heat, adding beef stock a little at a time. Stir constantly as mixture cooks and is well blended.

  4. Transfer the hash to a buttered skillet and brown on both sides. 

 

Ham and Sweet Potato Patties

Great way to use up your leftovers.

  • 2 cups ham – Cooked (Cut Fine)
  • 2 cups sweet Potato – Mashed (about 4 medium)
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 tbsp butter
  • 1 egg
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/2 cup pineapple (cut fine)
  • 2 cups corn flakes-crushed
  • 2-4 tbsp fat
  1. Combine all ingredients -Except corn flakes and fat. 

  2. Shape into 8 patties – Dip into corn flakes

  3. Melt 2 tablespoons of fat in skillet. 

  4. Brown patties slowly, adding more fat as necessary. Fry on both sides until crisp and well browned. 

Beef Vegetable Soup

Quick and easy way to make Veggie Soup

  • 1 1/2 lbs Beef Chuck Roast
  • 1 can Diced Tomatoes
  • 1 can Green Beans
  • 1 can Corn
  • 1 can Sweet Peas
  • 2 Potatoes (Cut into 1/2" cubes)
  • 4 Carrots (small and sliced)
  • 1 package Beef Onion soup mix
  • 4 cups Water
  • 1/2 head Cabbage (medium)
  1. Put beef into a 6 quart pressure cooker on the sear setting and brown the roast.

  2. Add the diced tomatoes, beef onion soup mix, and water. Cook on the soup setting of the pressure cooker.

  3. Add the rest of the vegetables and cook again on the soup setting of the pressure cooker.