baked potato doughnuts

My kids LOVE donuts and would eat them all the time.  We do take time for special trips to our favorite donut shop, but we discovered that we love these lighter donuts as well!  They are fairly easy to make and keep nicely.  A few seconds in the microwave and a day-old donut is as fluffy as ever!

Baked Potato Doughnuts

• 3 medium potatoes, peeled and quartered
• 1 cup warm milk
• 2 eggs, well beaten
• 3/4 cup shortening
• 1/2 cup sugar
• 1 t. salt
• 4 1/2 cups bread flour
• 2 1/4 t. active dry yeast

Place potatoes in a saucepan and cover with water.  Bring to a boil; cook until tender.  Drain, reserving 1/4 cup cooking liquid; set liquid aside and cool until warm.  Mash potatoes; set aside 1 cup and cool.

Place milk, eggs, shortening, sugar, salt, bread flour, yeast, potatoes, and reserved cooking liquid in a mixing bowl.  Knead on medium speed until dough forms a ball.  Turn dough onto a lightly floured surface.  Knead in an additional 1/4 to 1/2 cup flour if necessary.  Roll out to 1/2 inch thickness.  Cut with a doughnut cutter and place on greased baking sheets.  Cover and let rise until almost doubled, about 25 minutes.

Bake at 350 degrees for 15-20 minutes or until lightly browned.  

For topping: Combine cinnamon and sugar in a bowl.  Dip into melted butter and then into cinnamon and sugar mixture.

homemade graham crackers

These graham crackers are the BEST.  We love making gourmet s'mores out of these with homemade marshmallows and fancy chocolate.  Or just eating them plain.  They are a perfect treat!  You can vary them up by changing the spices a little bit (I love them with British mixed spice and a bit of candied ginger mixed in).

Homemade Graham Crackers

• 1 cup butter
• 1/2 cup dark brown sugar, packed
• 2 T. honey
• 2 t. vanilla extract
• 1 1/2 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 2 t. cinnamon, divided
• 3/4 t. baking soda
• 1/2 t. salt
• 3 T. sugar

Beat butter, sugar, honey, and vanilla on medium speed for one minute, or until fluffy.  

Combine dry ingredients; add to butter mixture, beating until just blended.

Use dampened fingertips to press dough into a 17"x12" jelly-roll pan lined with parchment paper.  Cover dough with additional parchment paper; smooth surface of dough with bottom of a dry measuring cup.  Remove and discard top parchment paper.  Combine remaining 1/2 teaspoon cinnamon and sugar in a small bowl; sprinkle over dough.  Using tines of a fork, score dough into 24 squares, pressing completely through dough with each indentation.

Bake at 350 degrees for 20 minutes, or until golden and crisp.  While crackers are still warm, score again.  Cool completely in pan on a wire rack; bake into individual crackers.  Makes 2 dozen.

lemon tart with almond crust

When I asked my daughter what she wanted for her birthday dessert this year, she asked specifically for a lemon tart.  Wish granted!

Lemon Tart with Almond Crust
from Taste of Home, Feb/Mar 2008

Crust:

• 1 cup flour
• 1/2 cup sliced almonds, toasted
• 1/4 cup sugar
• 6 T. cold butter
• 1/2 t. almond extract
• 1/4 t. salt
• 2-3 T. cold water

Filling:

• 1 cup sugar
• 3/4 cup lemon juice
• 3 eggs
• 3 egg yolks
• 2 T. grated lemon peel
• dash salt
• 6 T. butter, cubed

Place the flour, almonds, sugar, butter, extract, and salt in a food processor.  Cover and pulse until blended.  Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.

Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom.  Bake at 400 degrees for 15-20 minutes or until golden brown.  Cool on a wire rack.

In a large heavy saucepan, whisk the first six filling ingredients until blended.  Add butter; cook and stir over low heat for 7-8 minutes or until thickened.  Strain; pour into crust.  Bake at 325 degrees for 8-10 minutes or until set.  Cool on a wire rack.  Serves 6-8.