These doughnuts are so so good. For a fast breakfeast this is definitly the way to go. My mom use to make these for me growing up and when you can't get the real Krispy Kreme these are second best. It's important to let the doughnut drain on a paper towel. You really have to move fast and it's fun to let the kids help ya.. Go ahead and make the glaze and have it ready before frying.. Stretch out all the doughnuts before you begin they will shrink but right before you fry the doughnut stretch it back out.. I always set up a little assembly line so to speak.. I have all the doughnuts stretched out on a plate to the left of the stove then I have the pan w/ hot oil. To the right I have the plate that is covered w/ paper towels, next to that I have the bowl of glaze and then I have the dish that will hold the doughnuts... You have to move fast w/ this recipe because you have to dip the dougnuts in the glaze while their hot....
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!
I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn't find one like it. This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Martha Stewart Living.
I grew up eating these from a little Italian bakery in the neighborhood. When I came across a recipe in a Taste of Home cookbook, I just knew I needed to make these to give a taste of my childhood to my kids and husband. Terrific! I make them 2 weeks ahead to allow them enough time to "mellow" and become moist and full of almond flavor! Prep time does not include chilling overnight
When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
I've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked for 3 minutes or until lightly browned.
Mr. GoKittenGo doesn't cook a lot, and when he does, I tend to stay away from the kitchen. However, I peeked over his shoulder to learn how to make these after he whipped them up one night. They're almost too easy to be a recipe! Note that this recipe calls for the "Big & Flaky" crescent rolls; if you use the regular size ones, you might want to use less Nutella. Then again, you might not. ;)