Yum!

Thanks to sweet_kitty_gal for this yummy sounding place in Portland...

Voodoo Doughnuts

From their menu:

"Grape Ape - (raised doughnut with vanilla frosting and grape powder)

Dirt - (raised doughnut covered with vanilla glaze and oreo cookies)

Arnold Palmer - (cake doughnut covered with lemon and tea powder)

San Dimas - (cake with three types of chocolate on top)

Butter Fingering - (Devils food, vanilla, and crushed Butterfinger)

Neapolitan - (chocoalte doughnut with vanilla frosting and strawberry quick powder)

Triple Chocolate Penetration - (chocolate doughnut, chocolate glaze, and cocoa-puffs)

Yum!

Thanks to sweet_kitty_gal for this yummy sounding place in Portland...

Voodoo Doughnuts

From their menu:

"Grape Ape - (raised doughnut with vanilla frosting and grape powder)

Dirt - (raised doughnut covered with vanilla glaze and oreo cookies)

Arnold Palmer - (cake doughnut covered with lemon and tea powder)

San Dimas - (cake with three types of chocolate on top)

Butter Fingering - (Devils food, vanilla, and crushed Butterfinger)

Neapolitan - (chocoalte doughnut with vanilla frosting and strawberry quick powder)

Triple Chocolate Penetration - (chocolate doughnut, chocolate glaze, and cocoa-puffs)

Recipe of the Day, #1

Rosemary and Garlic Bread

3 cups bread flour
1/3 cup olive oil
1 packet active yeast (2 1/4 tsp)
1 1/2 cup lukewarm water (110 degrees)
1/4 chopped fresh rosemary
3 - 6 cloves minced garlic
1 tsp salt
2 tsp kosher salt (or sea salt)
1 tbsp sugar

Mix together the water, yeast, sugar and half of the rosemary. Add 1 tsp salt to the flour, then add the flour and salt to the yeast mixture, slowly, until the dough is able to form a ball. Knead on a well floured board or table for 10 minutes. Place dough in a well oiled bowl, cover, and let sit in a warm place until it doubles in size (about an hour).

Mix together the oil, rosemary and garlic. Punch dough down, and knead a few times to make it easy to handle. Shape dough into 2 loaves and place several inches apart on a baking sheet. Score the loaves and pour the oil mixture on top of them. Sprinkle each loaf with the kosher salt. Allow to rise for 30 minutes.

Pre-heat oven to 350. Bake for 15 minutes, until golden.

Tip: place a bowl of cold water in the oven to make it steamy and keep things moist.

Recipe of the Day, #2

Since some people I know are either Vegans or cook for others that are:

Vegan Doughnuts

1 package active dry yeast (2 1/4 tsp)
1 cup warm water (110 degrees)
1/4 cup vegetable shortening
1/2 cup sugar
1/3 cup soy milk, warmed
Egg replacer equilivent to 2 eggs
4 cups all-purpose flour
1/2 tsp salt
1 1/4 tsp mace
Oil for frying

Glaze:
2 cups confectioners' sugar
1/2 cup hot water Dissolve the yeast in 1/2 cup of warm water and let the mixture stand for 5 minutes. In a small saucepan, bring the remaining water to a boil. Add the shortening and sugar and stir until the shortening has melted and the sugar has dissolved. Remove the pan from heat and LET IT COOL (very important!!!). When it is cooled, add the yeast and warm soy milk. Stir in the egg replacer and 2 cups of flour. Beat well. Add 2 more cups of flour and the salt and mace. Mix well. Add the flour slowly. Only add enough to make a soft and manageable dough. Turn the dough onto a loightly floured board and knead until smooth and elastic. Place the dough in a large greased bowl, cover and let it rise until doubled in bulk. (about an hour).

Punch the dough down. On a lightly floured surface roll it out to 1/2 inch thickness. Cut out doughnuts with a 2 inch dutter. Place the doughnuts on waxed paper or a greased baking sheet about 1 inch apart. Make holes in 'em with your finger if you feel the need. Let them rise for 1 hour.

Heat the oil to 370 degrees in a skillet or deep fryer. Fry 3 doughnuts at a time, until gloden on eahc side. Drain on paper towels. Prepare the glaze or roll in sugar to coat.

To make the glaze, mix the ingredients untill smooth in a shallow bowl. While the doughnuts are hot, coat all sides in the glaze.

Recipe of the Day Tags

I'm still not used to using tags on LJ, so I tend to forget about them

However, I've gone though and tagged all my "recipe of the day" posts from December 20042002 on. May go back and do the 11-01 to 11-02 period later.

On edit. All done. All 40 posts, with at least one recipe per post.