Foods Recipes

1 pk Active Dry Yeast; OR

1 tb Active Dry Yeast; Bulk

1/4 c Warm Water; (110-115 Deg F)

1/2 c Sugar

1 ts Salt

1/3 c Butter Or Regular Margarine

1 tb Orange Juice

2 ts Rum Extract

1 c Milk; Scalded

Unbleached Flour; * 2 Eggs; Lg, Well Beaten

Fat For Deep Frying; ** Jam Or Jelly * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or

tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.

1 pk (or 1 tablespoon) Active

-Dried Yeast 1/4 c Warm Water (110 to 115

-degrees) 1/4 c Sugar

1/2 ts Salt

2 tb Vegetable Oil

1/2 c Milk, at room temperature

1 Egg

1 ts Orange Rind, grated

1 c Whole Wheat Flour

1 1/2 c Unbleached White Flour

1 1/2 c Dried Figs, snipped

1 c Water

1/2 ts Ground Allspice

Confectioners' Sugar -(optional) Soften the yeast in the warm water. Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl. Beat well. Add the yeast mixture and the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour may be needed if the dough is sticky. Turn onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a damp towel and let rise for 1 hour. Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan. Bring to a boil, lower the heat and simmer until the mixture is thick. Mash the figs with a potato masher or large spoon during cooking. Cool. Punch down the dough. Roll into a 1/2-inch thick rectangle 8 inches wide. Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly oiled 8-inch-square pan. Seal the edges together. At each

corner cut with a scissors to fit into the shape of the pan. Make two slashes on top of each side. Let rise until doubled, about 30 minutes. Bake in a 350-degree oven for 20 to 25 minutes. Cool.

May be sprinkled lightly with confectioners' sugar just before serving. Serves 16 One Serving = Calories: 136 Carbohydrates: 26 Protein: 3 Fat: 3 Sodium: 72 Potassium: 164 Cholesterol: 17

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

------------------------------------JAM------------------------------------ 1 c California dried figs

2 c Cold water

1 c Granulated sugar

Salt 1/4 ts Cloves

-----------------------------------BATTER----------------------------------- 2 1/2 c Sifted all-purpose flour

4 ts Baking powder

1 ts Salt

2 tb Granulated sugar

6 tb Shortening

3/4 c Milk

2 Eggs

For Jam: Rinse and drain figs. Clip stems and grind or chop figs fine. Add water, bring to boil and cook and stir about 15 minutes or until water is absorbed. Add sugar, salt and spice. Cook and stir until of thick conserve consistency -- from 7 to 10 minutes. Sift together flour, baking powder, salt and sugar. Work shortening into flour mixture. Add milk and beaten eggs, stir to blend. Divide batter into 12 medium-sized greased muffin tins. With a spoon, make a "well" in top of each muffin. Fill each "well" with spoonful of jam. Bake in hot oven (425 F.) about 18 minutes. Serve hot with butter and remaining jam. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

3/4 c California dried figs

2 c Sifted cake flour

2 tb Double-acting baking powder

1/2 ts Salt

2 tb Sugar

1 ts Grated lemon rind

3 Egg yolks

1 1/2 c Milk

7 tb Butter or shortening; melted

3 Egg whites; stiffly beaten

Allow figs to stand in boiling water for 10 minutes, then clip off stems and blossom ends with scissors, and snip into small pieces. Reserve some for use in syrup. Sift flour, measure, then re-sift into mixing bowl with remaining dry ingredients. Add lemon rind and finely cut figs. Combine well-beaten egg yolks with milk and melted shortening. Mix lightly into dry ingredients, then fold in stiffly beaten egg whites. Bake on hot waffle iron until golden brown. Serve with lots of butter and warm maple syrup to which cut figs have been added. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

1/2 c Figs

1/2 c Raisins

2 tb Shortening

1 c Honey

1 ea Egg

2 1/2 c Flour

1/2 ts Salt

1 ts Baking powder

1/2 ts Baking soda

3/4 c Sweet milk

1/4 c Sour milk

1 c Nuts

Cut raisins and figs in small pieces. Cream shortening and honey well, add beaten egg. Sift dry ingredients together. Reserve a little to flour fruits and nuts. Add alternately with milk, add nuts and fruit. Bake in moderate oven 325 F. 1 hour and 10 minutes. Source: Mrs. Ida L. Doenges, Sharon Grange, Putnam County, OH