If you are Delivery Dependent, planning to have foods on hand if it cannot be easily delivered is an essential part of our life. It is easy to set aside concerns for weather outside of the “usual” winter things.
It is not just winter weather that effects availability of delivery services those who rely on such services should plan ahead – including maybe a small camp or buffet gas stove to heat foods like soups, etc.
“Weather analysts at Colorado State University’s Department of Atmospheric Science in Fort Collins estimate that the 2022 Atlantic hurricane season will be an active one that produces 19 named storms, nine hurricanes and four major hurricanes (reaching wind speeds of 111 mph and up). “If the model goes as predicted, this would be our seventh above-normal hurricane season in a row,” said research scientist Dr. Phil Klotzbach at CSU.” Source: Eldersburg Patch
No matter what you call’em…Pampushky (Ukraine Christmas Eve) or Paczki (Polish – Fat Thursday – February 24 2022) Beignet (NOLA Fat Tuesday March 1 2022) they are all Jelly Donuts and best served when you can get them.
If you don’t use whole cow’s milk, butter and/or lard, do not make these you will be disappointed.
Equipment: You will need a Bread Maker/Machine with at least 1.5 lb loaf capacity. Better would be 2 lb, but we all work with what we have. Choose Dough/Raw Dough (KBS) cycle
Dough Ingredients Note: It is always best to load the ingredients in the order listed 2/3 cup whole milk (warm approx temp 90-110) 2 1/4 teaspoons Bread Machine/Instant Yeast 1/8 cup Sugar 3 eggs, beaten 3 tablespoons butter softened
Mix together BEFORE adding to liquid 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1/8 cup sugar 2 1/2 cups flour 1 teaspoon salt 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1 teaspoon pumpkin pie spice (or if you must apple pie spice)
Run Dough (KBA Raw Dough) Cycle on Bread Machine
When Dough/Raw Dough cycle is complete Turn out onto lightly flour board and knead a bit (adding flour if necessary) until you have a smooth, mostly non sticky dough
Roll out to about 1/2 inch thick cut into 3 inch circles for full size – Most will have this size already in your kitchen (and I do too) but I prefer the Hexagon.
A 3 – 3 1/2 inch round cutter is best so that it bakes/fries evenly but if you want to try some other shapes, these hexagon cutter work, (reminder, some but not all my links may be affiliate type which may pay me a small commission, but do not add to your cost.
Recombine dough to make more as needed – Place one parchment lined or lightly greased pan(s) about 1-1.5 inches apart Cover and allow to rise to about double in size Bake in preheated 400f degree oven (AF/Convection about 385F) until lightly browned Immediately brush with melted butter and roll in sugar
Filling Allow Donuts to cool about 10-15 minutes, Then using a pastry bag and longish tip, inject with the Jam/Jelly/Curd of your choice
Frugal Note: Got some Jelly or Jam that needs to be used up? Thin it a bit with water and use as filling in your donuts. DO NOT OVER FILL
Or Rinsing tip between, use sandwich size baggies with corner cut off and make a selection of flavors.
Alternate “Two Bite”:
Divide Dough, roll out TWO circle and use Hunky Bill’s Big Pierogi maker DO NOT OVER FILL I prefer parchment paper to greased sheet – but your choice notes scribbled in the Margin FREEZE before rise, allow to defrost & rise before baking. Most good quality prepared pie filling – mashed to paste – works If deep fry use LARD not Veg Oil. Aside, yes I have a recipe for doing it in a mixer and hand kneading, but why own a bread machine (mine has a different exterior design, otherwise same as shown) if you are not willing to let it save your arthritic wrists from pain.
It is your money, spend it as you wish. But, no, I decided long ago that somethings are just poor, like Penzey Spices are something you will not find. Once was more than enough just on fresh taste.
InMySmallKitchen, These stainless steel 5 inch trivets are wonderful for Pot-In-Pot. Also know as PIP, it is our favorite technique for preparing recipes that have been scaled for two adult servings.
Stainless steel means easier to care for and dishwasher safe, and slightly lower height made them very helpful inside my pot-in-pot accessories. Now used several times a week inside my Ninja Foodi 8qt-FD401 inside to suspend proteins to avoid burning and sticking using the pressure lid. Since replacing the 6.5 with an 8 qt, I can use both the Pressure and AirFry Lids.
With either size NinjaFoodi, the lower height of these trivets are useful for more space above the pot and sometimes that is not only healthful but essential.
Since finding them on Amazon, (in January of 2019) they have solved a few “problems” not the least of which is a trivet for inside my Hatrigo Multipot and other Pot-In-Pot pans for use with my NinjaFoodi. It has been my experience that “suspending” the protein on a trivet means better heat circulation around the meat and so faster cooking. I’ve even used them on a sheet pan in our NinjaFoodi Flip Oven.
Bottom line: Over the last two years, they have often been unavailable, so I recently decided to use the proceeds of this years affiliate links to purchase a “back up” set.
Thinking about restarting my sharing of things I use #InMySmallKitchen including both some how’s and whys and yeah, using an Amazon link like my personal library reference catalog.
