Cindy's Recipes and Writings

I worked part-time in a family-owned doughnut shop and bakery. That was about 15 years ago. The owner and his chief baker usually made the dough. Sometimes I’d help fry the doughnuts. Anyone available powdered, pumped filled, glazed or iced those tasty treats!

Now at work I used a real pump but this works great for at home.

Let me tell you, the smell was incredible. The aroma of sweet dough frying gets in your pores. Bakers understand. Try going to a grocery store after work. Elderly ladies stop in their tracks, close their eyes and sniff the air around you. They remember making doughnuts at home. A labor of love.

In fairness, when I worked at a deli I smelled like pickles. You can imagine the reaction dill brine brings when it hits the nostrils. People start looking for the broken pickle jar. I’d look around too just to fit in.
Today its so easy to get a doughnut. There seems to be a shop on every corner. Coffee too.

So why would you want to make labor-intensive, wait-all-day-to-rise treats at home? You wouldn’t since I can show you an easier version.
These yeast-raised doughnuts taste as good as fresh fried from any shop. What’s also nice is you get to choose the coatings and toppings. This recipe yields about 15 average-sized doughnuts.

This recipe is adapted from Food.com

Rapid-rise yeast shortens the wait time. Family recipes I have call for milk and nutmeg. Great idea. I used reduced-fat milk. Delicious!

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Quick and Easy Raised Doughnuts #NationalDoughnutDay

Ingredients

• 2 packs rapid-rise dry yeast
• 1 cup 2 percent milk, heated to 110 degrees.
• 1/4 cup sugar
• 1 egg, beaten
• 1/4 teaspoon nutmeg
• 1/3 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 3/4 teaspoon salt
• 3 cups bread flour
• oil for cooking

Instructions

• Mix milk, yeast and sugar together. Cover and allow to bloom.
• Add butter, egg, vanilla, nutmeg, salt and flour.
• Knead dough until well mixed.
• Roll out on a flour surface to 1/2-inch thickness. Cut into desired shapes.
• Rest doughnuts and let rise until doubled in size. About 30 minutes to 1 hour.
• Fry in soybean based oil at 360 degrees. Increase temperature to 375 if needed.
• Drain excess oil then coat when slightly warm or fill when completely cool.

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My Cheesy Pub-Style Chicken and Peppers recipe was entered in the 2015 Wisconsin Cheese Recipe Contest. As an Ambassador to the conference, I received a discounted pass and I will receive compensation each time my discount code is used. I received no further compensation for writing this post. Opinions are my own.

Cheesy Pub-Style Chicken and Peppers Sandwich smothered in Wisconsin Cheddar, Smoked Gruyere and beer sauce. Serve it in a steak roll with caramelized onions. A pub-style treat.
I got the idea when I was making a Wisconsin Cheddar Ale Soup. That smooth, silky texture with a bit of cheddar bite would make a good sauce.

This sandwich starts out with Wisconsin cheddar and smoked Gruyere layered between two grilled chicken breast fillets. I cook the chicken on one side, flip then top with cheese. This allows the cheese to melt and blend with the chicken juices.

Then I stack the chicken cheese sides together and slice. So much easier to cut!

Sauté peppers and onions in a bit of butter. Slice the stuffed chicken and arrange in a soft, chewy steak roll. Then top with Cheesy beer sauce!

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Cheesy Pub-Style Chicken and Peppers

Yield: 4 servings

Ingredients

• 4 4-ounce chicken breasts pounded to 1/4-inch thickness
• salt and pepper to taste
• 1 red bell pepper, cut into strips
• 1 green bell pepper cut into strips
• 1 medium onion sliced
• 2 Tablespoons butter
• 4 ounces Wisconsin Cheddar, thin sliced
• 4 ounces Wisconsin smoked Gruyere, thin sliced
• 4 pub-style steak rolls
Cheesy Beer Sauce
• 4 ounces shredded Wisconsin cheddar
• 4 ounces shredded Wisconsin smoked Gruyere
• 1 cup 2 percent milk
• 1/2 cup beer, (lager or ale)
• 1 Tablespoon butter
• 1/2 teaspoon dry mustard
• 1/8 teaspoon smoked paprika
• 2 Tablespoons cornstarch
• salt to taste

Instructions

• Season chicken. Grill or pan-fry on one side. Flip. Top with cheese strips and continue cooking. Remove cooked fillets and stack 2 fillets, cheese sides together. Slice into strips.
• While chicken cooks, saute peppers and onions in butter until soft and onions caramelize.
sauce
• Whisk together milk, beer, cornstarch, mustard, salt, paprika. Add butter.
• Bring to a boil over medium heat. Reduce heat and cook for about 1 minute until sauce thickens.
• Remove from heat and add shredded cheese.
• Assemble sandwiches and top with sauce. Serve extra sauce on the side for dipping if desired.

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Take your blog to the next level.

The 2015 Food and Wine Conference in Orlando promises to be an educational as well as networking conference. There will be sessions on improving your still photography and videos, working with brands, getting the most from social media, becoming a better writer and so much more!

Get the full schedule here

Here’s more about The Food and Wine Conference held at beautiful Rosen Shingle Creek.

I’ll even help you with a discount code for $50.00 off your 3 day pass!

Enter the code FWC15kerschc at REGISTRATION !

I hope to see you there!

2014 Food and Wine Conference photos courtesy of Ashlee Harmon Photography.