How do you make YOUR donuts?
1 cup sugar 1/4 cup shortening or butter 2 eggs 3/4 cups sour milk add tsp of vinegar to milk will make sour 3 3/4 cups flour 3 tsp b powder 1 tsp b soda tsp salt 1/2 tsp nutmeg 1/2 tsp cinnamon beat sugar shortening and eggs fluffy add milk sift dry ingrediants add dough will be soft roll to 1/8 thickness cut with floured cutter deep fry 375 i min each side put on paper towel to drain makes 28 to coat with surgar- shake in paper bag 1/2 cup sugar 1/2 tsp cinnamon. or glaze 1/3 cup boiling water gradualy to 2 cups sifted icing sugar
Can two to three teaspoons of nutmeg really kill you?
Not many know this, but it is claimed that nutmeg is technically a hallucinogenic drug. Consuming .2 ounces can cause convulsions while eating .3 ounces can stir up hallucinations. For those who feel a bit braver, they can eat a whole nutmeg, but be warned, you’ll enter what’s called “nutmeg psychosis,” which can lead to death.However, as it turns out, the science is unclear as to how much of the spice is actually harmful, but there are plenty of examples of its dangerous effects when consumed in large doses. It takes a fair amount of nutmeg — two tablespoons or more — before people start exhibiting symptoms. These can include an out-of-body sensation, but the most common are intense nausea, dizziness, extreme dry mouth, and a lingering slowdown of normal brain function.The usual holiday samplings of nutmeg — the dusting on eggnog or a cocktail, the quarter-teaspoon sprinkle that goes into a pie or cake — is not a risk to those who love the stuff. In those doses, the woodsy, sweet flavor should simply be enjoyed.
Im making doughnuts and can i replace baking powder with baking soda?
it is not the same thing. Here's a recipe that only uses only baking soda 2 cups all-purpose flour, sifted before measuring 1/2 teaspoon baking soda 1/8 teaspoon nutmeg 1/4 teaspoon salt 2 tablespoons butter 1/2 cup sugar 1 egg 1/2 teaspoon vanilla 2 tablespoons vinegar and enough regular milk to make 1/2 cup. into a bowl, sift together flour, baking soda, nutmeg, and salt. Cream butter; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in vanilla. Add combined vinegar and milk alternately with dry ingredients; stir just until well blended. Roll small quantities of the dough at a time, to about 1/3-inch thick. Cut doughnuts with a 2 1/2-inch cutter and let stand for about 10 minutes. Fry in hot fat at about 365° to a nice golden brown. Turn once. Fry only 3 or 4 batches at a time to keep fat from cooling down. Drain on paper towels. Makes about 18 doughnuts.
Can Nutmeg be ground in a food processor?
No get a micro-planer...you might just as easily find it in the hardware section as a kitchen tool. Once you have it, it will be quite versatile but also stores easily in the same space as a knife, and it is easy to clean up. It can be used to zest citrus, mince garlic, grate hard cheese like parmesan, or grate fresh cinnamon or nutmeg, etc. You would break your food processor blade most certainly which can be downright dangerous. You could use a coffee or spice grinder but after using for nutmeg it will be very hard to get rid of that smell...so you couldn't use it for anything else again.
Old Fashioned Sour Cream Donuts?
this is my grandma's recipe... the doughnuts turn out great!! :)) One pint sour milk, one cup sugar, two eggs, one teaspoon soda, half cup lard, nutmeg to flavor. Mix [with flour] to a moderately stiff dough, roll to half inch in thickness, cut in rings or twists, drop into boiling lard, and fry to a light brown... ~~ German Doughnut : One pound and a quarter of flour, three-quarters of sugar, two ounces butter, half a teacup of cream, half a teaspoonful of soda, with the same quantity of cream of tartar; then add three eggs well beaten. Fry. ~~ Sour Cream and Buttermilk Doughnut : One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal. ~~ Raspberry Doughnut : Take the same mixture as for plain doughnuts, roll it out rather thinly and stamp into rounds, put a little raspberry jam on half the rounds, brush the edges with water and cover with the remainder, press them firmly together and fry in hot fat five minutes. Sprinkle with sugar. ~~ http://www.kitchenklatsch.com/2010/10/ho... ...the book mentioned in the post is trully amazing for the basics and variations of doughnuts (if you can find it, buy it!! it's a must have). ~~ http://www.laraferroni.com/2010/09/21/ra... ...raised doughnuts (yeast!). ~~