Simple Glazed Donuts

*from Food For Peace by Rambhoru Devi Dasi.  my notes in italics

Dough:

2 tbsp dried yeast
1/4 cup sugar
1/2 cup warm water
1 cup warm milk
1/4 cup butter
1 tsp salt
2 tbsp yogurt
1 tsp grated lemon peel (i usually leave this out)
3 3/4 cup flour

Method:
1. Mix milk and butter.
2. In a separate bowl mix yeast, sugar, and water.  Leave until foamy.
3. Stir in warm milk, butter, salt, yogurt, and lemon peel.
4. Knead flour into liquids until a pliable dough forms
5. Cover.  Leave for 2 hours (usually only takes about 30-60 minutes on a warm day)

Assembling:
1. On a floured surface, roll dough into a 1/4 inch thick slab.
2. Using a sharp-edged bowl (you can use a cookie cutter or I use a stainless cup), cut circles out all over dough.
3. Cut holes in center of rounds by pressing and twisting with a bottle-cap (i use a small water bottle cap or a film canister)
4. Place rings on a floured tray.
5. Leave 1 hour (or less depending on the temp in your kitchen)
6. Slip donuts into moderately hot ghee or oil7. Fry until golden brown.  Drain
8. In a large bowl, dip donuts in glaze.

Sugar Glaze:
2 cups powdered sugar
6tbsp hot water
1 1/2 tsp vanilla
*you can also add carob powder to this glaze

Creamy Glaze:
1/3 cup melted butter
2 cups powdered sugar
1 1/2 vanilla essence
4-6 tbsp hot water

Carob Glaze:
1/3 cup melted butter
4 tbsp carob powder
2 cups powdered sugar
1 1/2 tsp vanilla
4-6 tbsp hot water

Salty Pancake Variations by Rohini

You just make pancakes, then wrap (smoked and regular mix) cheese into it. You know, like an envelop. Then dip into thin flour-milk mix, then breadcrumbs, then deep fry. Scott Richardson you and Cheryl could easily do this! We usually eat it with a vegenaisse-y dip and chips. Hugarian diet is a bit healthy, you know.

There is another really lovely recipe, when instead of water, you make the pancakes with pureed spinach, so they are beautiful and green. Than you layer them on a fire proof dish with a curdy filling in between them (curd, cheese, sour cream, tiny bit of egg replacer powder without any liquid, salt, nutmeg if you wish), pour sour cream over it all, then sprinkle a little cheese and bake it all till warm, crispy at the edges and oozy wonderful in the middle. Slice like a cake.

I bet you could put a spinach-curd filling into the deep fried ones, too.


Note to Americans: these are the thin, crepe like pancakes, not the puffy griddle cakes of the new continent.

No-knead Bagels by Rohini

This recipe is from Artisan Bread in Five minutesI will list my alterations at the end.

Dough:
3 c lukewarm water1 1/2 T yeast
1 1/2 T salt
1 1/2 T sugar
6 1/4 bread flourTheBoiling pot:8 qt boiling water
1/4 c sugar
1 t soda
poppy or sesame seeds

mix all the ingredients for the dough and put a lid on the bowl/container. You can use your hand or a mixer. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.Forming, boiling and baking the bagels:

Twenty minutes before baking time, preheat the oven to 450 F, with a baking stone placed near the middle. Place an empty broiler pan on another shelf.

Dust the surface of the refrigerated dough with flour and cut off a 3 oz piece of dough (about the size of a small peach). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

Repeat to form the rest of the bagels. Cover the balls loosely with and allow to rest at room temperature for 20 minutes.

Prepare the boiling pot: bring a large saucepan or stockpot full of water to a boil. Reduce to a simmer and add the sugar and baking soda.

Punch your thumb through the dough to form the hole. Ease it open with your fingers until the hole's diameter is about triple the width of the bagel wall. Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching or they will be misshapen. Let simmer for 2 minutes then flip them over with a slotted spoon to cook the other side. Simmer for another minute.

Remove from the water, using the slotted spoon, and place on a clean kitchen towel that has been lightly dusted with flour. This will absorb some of the excess wter from the bagels. Then place them on a peel covered with whole wheat flour. Sprinkle the bagels with poppy or sesame seeds.

Slide the bagels directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake with steam for about 20 minutes, until deeply browned and firm.

Break the usual rule for cooling, and serve these a bit warm - they are fantastic!


Rohini's notes:

I don't like to use a lot of yeast, so I just add a pinch (about 1/4 t) and leave the dough to rise overnight. I don't bother refrigerating it. I used about 1/3 white flour and 2/3 whole wheat. I added a T of cinnamon and a bunch of raisins for cinnamon raisin bagels for about half of that much flour (ie about 3-31/2 c). I also used brown sugar.

I formed the bagels after the dough roze, including the hole, and didn't make the hole so huge. After forming them, I left them to rise a little too long before boiling, because I was busy chatting with Rasa :) I liked them that way, though, they still had that characteristic chewiness. Of course with the little amount of yeast they rise slower, so it is not the same as leaving a dough with large quantities of yeast rise too long. And yes, they were fantastic, it is true.

JR's Pancakes

I developed this one way back before my kids were even born. I've tried other pancake recipes but this one is my family's favourite. It's very versitile and simple.1 1/2 cups flour
1 tsp baking soda
pinch of salt
milk
Mix dry ingredients and whisk in enough milk to make a thin (but not to thin!) batter. Heat should be med-low. Pour in a couple of tbsp batter and spread. Cook on both sides 'til golden brown.You can do all kinds of things with these from adding syrup (homemade is yum!) to making what I call Jewelled Pancakes. Make a small fruit salad including pomeganate (the 'jewels') and top pancakes with the fruit salad. Serve like this or add a dollop of cream too...sometimes I use these pancakes for dessert simply adding ice cream to them. So simple but it looks and taste...WOW!If making savoury filled pancakes, cook one side then flip and add filling to one half of pancake and fold in half. Cook one half then flip to cook other half.
Enjoy! :o)

Pumpkin Cinnamon Spice Donuts by Patricia Basile Mace

These donuts are baked & not fried so they're not as fattening ;)

1 cup flour, 1/2 cup sugar, 1/2 tbsp baking powder, 1/4 tsp salt, 1/2 tbsp pumpkin pie spice
place in large bowl & mix thoroughly.

Place in a small sauce pan:
1/2 cup soy milk, 1/2 tsp apple cider vinegar, 1/2 tsp vanilla extract, 1 tbsp applesauce, 2 tbsp pumpkin purée, 1/4 cup vegan margarine. Stir over med-low heat until the margarine is just melted.

This should be warm to the touch not hot.

Add the wet mixture to the dry mixture.

Using a tablespoon, scoop the dough into an ungreased nonstick doughnut pan, full or mini size. Bake 8 to 10 mins. Or until toothpick comes out clean.

Invert pan onto cooling rack. Allow to cool before decorating.

Glaze: 2 tbsp confectioners sugar, 1tsp soy milk. Whisk together until smooth.
Cinnamon sugar coating: 2 tbsp cinnamon, 2 tbsp sugar, 1/2 tbsp pumpkin pie spice
Dip the cooled donuts in the glaze & then roll in the sugar mixture.Makes 6 Donuts

Cream Doughnuts

Beat one cup each of sour cream and sugar together, add two tbsp eggreplacer, a level tea-spoon soda, a little salt, and flour enough to roll. Adapted from Buckeye Cookery 1890. This recipe was submitted by a Mrs. Hattie Meade.

Buckwheat Crepes by GovindaJi

2 cups Buckwheat flour, 1 cup of Potato or Tapioca starch, 1/2 tsp baking soda, 1/2 tsp salt, 2 Tbs oil or butter melted, 1 cup buttermilk ( you can also substitute with yoghurt and a bit of water) and 2 or 3 cups of milk to get the right consistency, which is a fairly runny batter.

Peanut butter pancake double stack by Michael Zocca

The batter is just your basic pancake one, with two tablespoons of smooth peanut butter added to it. The apple (1, peeled and chopped) and nut (1/2 cup) mixture also consists of a teaspoon of butter, brown sugar, and cinnamon, with a 1/4 cup of water. Cooked at a low temperature.
Bottom layer has raspberry jam and banana, and the top layer has sour cream, beneath walnuts, pecans, almonds and apples, cooked with some cinnamon and a little butter.

Sticky Buns by Alaksya

Ingredients:
Dough
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg-replacer equivalent
4 cups sifted flour + up to 1 cup for kneading

Filling
1/3 cup melted butter
¼ cups brown sugar
1 tbsp cinnamon

Sticky Sauce
½ cup packed brown sugar
¼ cup butter, cubed
¼ cup corn syrup
½ cup chopped pecans (optional)

Directions:

1. Add the warm water to the yeast and soak 10 minutes.
2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and egg-replacer. Add 4 cups flour adding one at a time beating after each addition.
3. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 hour.
4. Punch dough down. Roll dough out into a 18x10” rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. Roll up jellyroll fashion.
5. Using a scissors, piece of string or a sharp knife cut off about 12 slices 1-1/2 inch thick. 
6. In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 9” square baking dish*. Place slices cut side down over sauce. Cover and let rise until doubled, about 30 min.
7. Bake at 350° for 25-30 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter.

*If you would like to use muffin tins you just need to grease them, spoon in the sauce and place one slice of dough in each.

Bengal Toast by JR

This is a nice savoury breakfast. I tend to skip the double cream so as to make it a little less fattening.

Heat 2 tbsp butter in pot, stir in 1 1/4 tbsp flour, then add 2/3 cup milk. Bring to boil and stir as the mixture forms a very thick sauce. Add 3 tbsp double cream, curry powder, salt and pepper (I also add hing). Spread on small slices of hot buttered toast. (We don't bother with the 'small' part and we tend to spread it on thickly). And one is never enough.

It's really yummy...try it.

Homemade Grape Nuts Cereal

3 1/2 cups flour (whole wheat is fine!)
2 cups Milk or Soymilk
1 teaspoon soda bicarb
1 Tablespoon vinegar (white or apple cider)
3/4 teaspoon salt
3/4 cup sugar

spice (as you like) I use ground ginger, cinnamon and nutmeg. you can also add vanilla or maple flavour.

Preheat oven to 350 F.

Mix ingredients and bake in two greased trays (I used to use 12 inch thalis when I made this in India)
bake until done, aprox 35-40 min.

Cool cakes on rack.

When completely cool, break the cakes into chunks and process it with a food processor or blender in spurts to break it up into small grapenuts size bits. return to pans and bake an additional hour at 250 degrees, stirring every 15 minutes or so...until dry and crunchy. Cool and store in airtight container.

If you are against vinegar, you can experiment with using lemon juice, but I cannot guarantee the results.

I used to make this whenever my hubby and I traveled in India....as it's light and keeps for long time!

Vegan French Toast

1/4 cup whole wheat pastry flour
1 tsp nutritional yeast flakes
1/4 tsp salt
good pinch cinnamon
small pinch nutmeg
1 cup plain or vanilla nondairy milk
6 slices whole grain bread

Place flour, yeast, salt, cinnamon and nutmeg in a medium bowl and stir with a dry whisk until well blended. Pour milk into the flour mixture and whisk vigorously until well blended. Let the batter sit for 10 minutes.

Oil a skillet or griddle (I use butter) and place it over medium heat. Mix the batter again. Dip the bread slices, one at a time, into the batter, making sure that each piece is well saturated. Cook 3-5 minutes, or until the bottom is slightly brown, then turn over and cook the other side until golden brown.

Note: The French toast tends to stick to the pan during cooking. Use a nonstick pan for best results or be sure to oil the pan well between batches.

Serve with syrup, honey, apple sauce or fruit sweetened preserves.

From Delicious Food for a Healthy Heart by Joanne Stepaniak

Sweet Potato Latkes by Mary Maha

You grate a large sweet potato, bind it with 1/3 cup of flour (or besan), add 1 tsp garam masala, 1 Tbs jaggery, 1 1/2 tsp salt, about a 1/4 tsp black pepper, and red chili powder (or crushed chillies) to taste. And because I'm me, I like to put in a dash of hing to make it good. Everything needs a dash of hing to make it good. :-)

Cinnamon Rolls by Alaksya

Ingredients:

1-1/2 packages (about 3-1/4 teaspoons) dry yeast

1/4 cup warm water

1/2 cup shortening

1/3 cup sugar

1-1/2 teaspoon salt

1 cup milk

1 egg-replacer

4 to 5 cups sifted flour

melted butter

brown sugar

cinnamon

raisins (optional)

Vanilla Frosting:

2 cups powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla

milk or cream (2 to 4 tablespoons)

*If you want cream cheese frosting you can add 1 package of softened cream cheese

Directions:

1.Add the warm water to the yeast and soak 10 minutes.

2.Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and egg-replacer. Add 4 cups flour adding one at a time beating after each addition.

3.Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

4.Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.

5.Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.

6.Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.

7.Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

8.For the Frosting:

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.

9.Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Pain Perdue by Dharma

Have this bread since Friday and like i don't like to throwaway food ate it this morning for breakfast!:) So to do Pain Perdue slice the Bread then in a bowl put Milk Sugar and Vanille Extrait and mix it up.Then put some butter in a frying pan and dip the Bread in the Milk then cook them on the 2sides in a frying pan till golden.Then serve them on plate and put either Honey or Jam on top of them!:)

Breakfast Burrito by JR

 1/2 zucchini, sliced in semi circles
1/4 red pepper, cut up tiny
paneer
cayenne pepper
salt and pepper, to taste
hing
basil
oregano
thyme
1/4-1/2 cup cottage cheese
1/2 tomato, cut up small
1/2 tsp marmite

Put a dollop of butter in the pan and add a little hing. Add the red peppers and let cook 2 mins, then ad...d zucchini. Cook 'til zucchini is soft (it speeds the cooking it you put a lid on). Break up your paneer and add it to the zucchinis along with a little more hing, and the rest of the herbs and spices. Stir well then right at the end (I turned the stove off) add the cottage cheese and tomatoes. Stir it all up and serve wrapped in a tortilla. The cottage cheese melts through it.

SID EDIT... I presume JR adds the marmite when she adds the herbs?

Wonderful Waffles by Alaksya

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons sugar
1 cup milk
2 tablespoons butter, melted
1 egg replacer equivalent

I use Bob's Red Mill's egg replacer: http://www.bobsredmill.com/vegetarian-egg-replacer.html

You could also probably use sour cream to replace the egg.

Crumpets by Jayada Radhika

Crumpets

milk
2 tbsp yoghurt
1 1/3 cups sugar
3 heaped tbsp butter
4 cups plain flour
4-5 tsp baking pwd
1 tsp salt

Mix all together with enough milk to reach a thickish pouring consistency. You don't want it to runny. Let sit to prove 45 mins or so.
Now for Scottish Crumpets just drop spoonfuls of batter onto a heated griddle or frying pan on ...med-low to low heat depending on your stove. In India it was about 4 but here I find I need to have the heat at between 2.6 and 3. Leave room for spreading. When little holes appear on the surface and it has a kind of glazed, not wet, look, turn over and cook other side about 1 min or 'til pale golden.
If English Crumpets are desired then you need a few egg rings. Place the egg rings in the pan or griddle and spoon in the batter 'til it fills the ring about half way. DON'T OVER FILL! It rises and if you over fill it, it will spill over the sides and you will have a very difficult time getting your egg ring out of the middle of your crumpet. Trust me! I'm talking from experience, here. As above, when top is no longer wet and has got lots of holes then remove the egg rings and turn over. Cook about 1 min or 'til golden. Toast as needed and spread with butter and all kinds of yummy things like, honey,

Pancakes by Lila's Dad

my dads lovely pancake recipe
milk
vanilla flavouring
yoghurt
olive oil
sugar
salt
chapati flour
plain flour

you mix very well and wait one hour to set then put butter on the pan and put come mix in and all you have to do is flip it every so often till it is cooked
what i usually have on my pancake is cheese so when the pancake is nearly cooked put cheese and fold the pancake and leave for 3-4 mins and the pancake is lovely
that is what i am having this morning yumm

Ekadasi Pancakes by Lila

1/2 cup Buckwheat Flour
1/4 cup or less water
olive oil

Mix water and flour to make batter similar to pancake batter.
Heat griddle and add a few drops of olive oil to coat, pour batter and cook pancake on both sides. Use olive oil sparingly or as need. Not that this pancake will not get crunchy and may fluff like a chappati. I like to eat this with any Indian vegetable or curry. Since I make this for a fast - my vegetables and curries are cooked with only black rock salt and cumin seeds.

This recipe will yield about 3-4 pancakes depending on the thickness or the diameter of the pancake.