Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenItalian - Italian Doughnuts
Famous Authors (View All Authors)
Italian - Italian Doughnuts Post by :John_Hocking Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3754

Click below to download : Italian - Italian Doughnuts (Format : PDF)

Italian - Italian Doughnuts

15 ounces ricotta cheese
4 eggs
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
cooking oil for frying
sifted powdered sugar or granulated sugar or cinnamon/sugar

In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth. Add eggs and vanilla; beat until combined. Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined. Let batter stand for 30 minutes.

Drop batter by well-rounded teaspoonfuls, four or five at a time, into deep hot fat (365 degrees). Cook 2 1/2 to 3 minutes or until golden brown, turning once. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.

Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.

Yield: "3 dozen"

NOTES : Source: Better Homes & Gardens magazine--$400 winner, Mary ann Marino, West Pittsburg, PA, in the Coffee Cakes and Doughnuts Category, February 2000
If you like this book please share to your friends :

Italian - Italian Lemon Ice Italian - Italian Lemon Ice

Italian - Italian Lemon Ice
2 C. Water 2/3 C. Sugar 1 C. Lemon Juice (use juice of 2 lemons, add reconstituted juice to yield one cup) Zest of 2 lemons, cut very fine. Heat water and sugar to boiling; simmer for 5 additional minutes. Remove from heat; stir in lemon juice and zest then cool to room temperature. Divide evenly among 3 Ice Shaver cups and freeze until firm. Shave frozen mixture in Ice Shaver; scoop into small cups; serve with a spoon or a straw.

Italian - Italian Cristilini Cookies Italian - Italian Cristilini Cookies

Italian - Italian Cristilini Cookies
1/2 pound butter 2 cups sugar 8 eggs 1 ounce whole anise seeds 4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1/4 pound almonds (sliced) Cream butter and sugar together well. Beat in eggs alternately with flour, baking powder and salt sifted together. Add sliced almonds with anise seeds; mix into dough. Chill at least 2 hours. Preheat oven to 350° F.Divide into six parts. On a floured board, roll each ball of dough into very long narrow loaf. Place two each on cookie sheets. Bake for 35 minutes or until done and very light