Recipe
15 Feb 2007

Cinnamon and Sugar Doughnuts

Filed Under:

2 Comments

  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup sugar
  • 1 tablespoon melted butter
  • 1/2 cup milk
  • Cinnamon and sugar
  • Oil

Whisk together the flour, salt, nutmeg, cinnamon, and baking powder in a medium-sized bowl. Set aside. Whisk together the egg, sugar, butter, and milk in a large-sized bowl. Add the dry ingredients to the wet ingredients and combine thoroughly. The batter will be sticky, so either use a spoon or a pastry bag to extrude the dough for frying.

Pour two inches of oil into a heavy medium saucepan. When the oil is hot, extrude a ball of dough approximately an inch in diameter into the oil. Fry the donuts until they are golden brown, then remove them and place them on a paper towel.  If the oil is too hot, the donuts will brown before they are cooked through, so it is a good idea to sample a couple as you go along and adjust the heat accordingly.  While the donuts are still hot, drop them into a bowl with half a cup of sugar and a few sprinklings of cinnamon. Move the donuts around until they are well-coated.

Recipe adapted from Indy Food

Recipe
15 Feb 2007

Cinnamon Chicken with Mandarin Oranges, Whole Wheat Couscous and Dried Fruit

Filed Under:

0 Comments

IMG_0283

IMG_0320 IMG_0280

  • 2 chicken boneless and skinless chicken breasts
  • 4 teaspoons ground cinnamon, divided
  • 1 tablespoon olive oil
  • 11-ounce can of mandarin oranges
  • 1 chopped onion
  • 1 1/2 cup mixed chopped dried fruit (such as raisins, craisins)
  • 2 14-ounce cans low-salt chicken broth
  • 2 cups of whole wheat couscous
  • 4 teaspoons finely chopped fresh mint, divided

Preheat oven to 375°F. Sprinkle chicken with salt, pepper, and 2 teaspoons cinnamon. Heat oil in large ovenproof skillet over medium-high heat. Add chicken and cook until slightly browned, about 3 minutes. Turn chicken, add mandarin oranges and half of juice atop chicken, and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 20 minutes. Transfer chicken to plate; tent with foil.

Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 2 teaspoons cinnamon; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 2 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.

Mound couscous on platter; place chicken atop couscous. Sprinkle with 2 teaspoon mint and serve.

Makes 4 servings.

Adapted from Bon Appétit, December 2005

Recipe
15 Feb 2007

Oven-Baked Cinnamon Pumpkin Dumplings

Filed Under:

0 Comments

IMG_0275

IMG_0271 IMG_0270

  • 1 cup canned pumpkin
  • 2 Tbsp maple syrup
  • 3 Tbsp brown sugar
  • 1 Tbsp pumpkin pie spice
  • 16 packaged wonton wrappers
  • Cinnamon and sugar

Preheat oven to 400F. Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 teaspoon of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons.

Arrange prepared wontons on an ungreased baking sheet. Lightly coat dumplings with non-stick cooking spray and sprinkle them with sugar and cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

—

Substitutions: I used granulated sugar instead of brown sugar and cinnamon in place of pumpkin pie spice. I did not lightly coat the dumplings with non-stick spray. I also did not dust the dumplings with cinnamon and sugar because they were served as an appetizer.