Pumpkin Spice Bundt Cake
Homemade Donuts
From the Kitchen of Ashley Giles
Ingredients:
2 1/4 teaspoons (1 packet) active dry yeast • 1/4 cup warm water (105°F to 115°F)
1/4 cup granulated sugar, plus 1 teaspoon • 1/4 cup unsalted butter, melted
1/2 cup whole milk, lukewarm
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
For the Glaze:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Preparation:
Prepare the Yeast Mixture
In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let it sit for 5-10 minutes until frothy.
Make the Dough
In a large bowl, mix together the melted butter, lukewarm milk, egg, vanilla extract, and the yeast mixture.
Gradually add the flour, 1/4 cup sugar, and salt, mixing until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size,
about 1 hour.
Shape the Donuts
Roll out the dough to about 1/2 inch thickness. Cut out donuts using a donut cutter or two
differently sized round cutters. I used a cleaned medicine bottle top and a mason jar mouth band.
Place the cut donuts on a parchment-lined baking sheet, cover, and let them rise again until doubled, about 30 minutes. I just left them on the counter with a large rag over them!
Fry the Donuts
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Fry the donuts in batches, about 1 minute per side, until golden brown. • Remove and drain on paper towels.
Make the Glaze
Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
Glaze the Donuts
While the donuts are still warm, dip each into the glaze, coating both sides. • Place on a wire rack to let excess glaze drip off.
Serve
Serve the donuts warm for the best experience.
Pumpkin Spice Bundt Cake
Simple, Flavorful Fall Dessert
(Family Features) If your family’s taste buds have grown tired of apple-inspired fall desserts, simply look toward another quintessential autumn flavor: pumpkin. Quick and easy to prepare using a spice cake mix that provides all the flavor without the stress, this cake can be dressed to impress at a fall gathering or served after weeknight dinner.
Find more recipes perfect for fall at Culinary.net.
Pumpkin Spice Bundt Cake
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12
Bundt Cake:
1 box spice cake mix
1 can (15 ounces) pumpkin
1 stick butter, softened
2 eggs
Topping:
3 tablespoons caramel sauce
2 cups powdered sugar
1/2 cup chopped nuts of choice
Heat oven to 350 F. Grease Bundt pan.
In mixing bowl, mix cake mix, pumpkin, butter and eggs well then pour into Bundt pan.
Bake 45-50 minutes until toothpick inserted in middle comes out cleanly. Let cool in pan 5 minutes then remove from pan and let cool completely on rack.
Once cooled, mix caramel sauce and powdered sugar; drizzle over Bundt cake. Sprinkle with chopped nuts.
Tomato Basil Pie
Submitted by a local reader
Tomato Basil Pie
Ingredients
1 deep dish pie crust
1/4 cup olive oil
3 cloves minced garlic
1/4 cup chopped basil
3 or 4 tomatoes chopped, seeds removed
1/2 cup mayo
1/2 cup sour cream
1 cup shredded cheddar
1/4 cup shredded Parmesan
Directions
Pre heat oven to 350.
Brown pie crust. Saute oil and garlic until slightly brown and spread in bottom of crust. Add basil, chopped tomatoes (salt tomatoes if you like).
Mix together mayo, sour cream and cheddar cheese and spread on top of tomatoes. Sprinkle parmesan over top and bake for 45 min.
Wait about 20 minutes before cutting.
