Homemade Glazed Doughnuts

Make these sweet, pillowy circles—plus your pick of the glaze—in the comfort of your own kitchen.

Makes about 30 doughnuts

Ingredients:

For the doughnuts

2 tablespoons instant yeast

1/4 cup warm water

2 cups cake flour

3 1/3 cups all-purpose flour

1 teaspoon salt

1/2 cup plus 2 tablespoons sugar

4 egg yolks

1/3 cup butter

1 1/2 cups lukewarm milk

2 tablespoons flour for kneading

For the chocolate glaze

200 grams finely chopped bittersweet chocolate 

1 tablespoon vegetable oil

For the caramel glaze

1 1/4 cups sugar

1/4 cup water

1 teaspoon lemon juice

3/4 cup plus 1 tablespoon heavy cream

1 tablespoon butter

1 teaspoon vanilla extract

Procedure:

1  Dissolve yeast in warm water.

2  In a bowl, combine both flours, salt, and sugar; mix well. 

3  In a mixing bowl, put in egg yolks, butter, milk, and yeast mixture. Attach the dough hook in the electric mixer and mix ingredients at low speed, adding 2 cups of the flour mixture a little at a time. Stop machine every now and then to scrape the sides of the bowl. 

4  Stir in remaining flour until smooth and increase speed to medium for about 2 minutes until dough begins to pull away from the bowl.

5  Sprinkle flour for kneading on a clean table; knead dough until all the flour is incorporated. Form into a ball and transfer the dough to an oiled bowl. Cover with plastic and let rise in a warm place until dough doubles in size, about 50 to 60 minutes.  (Learn How to Knead by Hand)

6  Punch down the dough, transfer to the floured surface, and roll around lightly to coat with flour. Gently roll dough until half-inch-thick using a floured rolling pin.  (Learn How to Proof Dough)

7  Cut with floured doughnut cutter. Cover and let rise until they double in size, about 30 to 40 minutes. 

8  Heat vegetable oil in a deep fryer at 350ºF. Fry doughnuts on both sides until golden. 

9  Make the chocolate glaze: In a double boiler, place chocolate and oil and melt completely. Dip cooled doughnuts in the glaze and set on rack.

10  Make the caramel glaze:  In a heavy saucepan over medium heat, combine sugar, water, and lemon juice. Bring to a boil and dissolve sugar completely. Cook syrup until golden caramel in color. Stir in heavy cream and butter, and mix until smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Dip cooled doughnuts in the glaze and set on rack.

Mushroom-Mozza Triangles

Looking for an elegant, make-ahead appetizer for your next gathering? These crisp savory bundles will surely tickle your guests’ appetite.

Serves 4  

Prep Time 30 minutes  

Cooking Time 30 minutes

Ingredients:

1 1/2 tablespoons olive oil

1/4 cup chopped shallots

2 teaspoons minced garlic

1/3 cup chopped Parma ham or jamon Serrano

2 cups shiitake mushrooms or fresh button mushrooms

1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme

salt and pepper to taste

3/4 cup grated mozzarella cheese

4 sheets filo pastry

2 tablespoons melted butter

Procedure:

1  Preheat oven to 350ºF.

2  Heat oil in a medium frying pan. Sauté shallots until translucent. Add garlic and sauté until fragrant.

3  Add chopped ham and fry for 30 seconds. Add mushrooms and cook over high heat for 1 minute. Add thyme, then season with salt and pepper. Mix well. Transfer mixture to a bowl and let cool. Once cooled, add mozzarella cheese and mix well.

4  Place 1 sheet filo pastry on a chopping board. Cover the rest of the filo sheets with wax paper then place a damp towel over them. Cut the sheet into 3 (3x16-inch) strips. Repeat with the remaining sheets, making a total of 12 strips.

5  Brush one strip of filo pastry with melted butter. Put a heaping tablespoon of mushroom filling on the edge. Fold the end over the filling to form a triangle. Continue to fold the strips in triangles, like folding a flag. 

6  Repeat with remaining strips of dough, placing filled triangles on a parchment paper-lined baking sheet and keeping them covered until ready to bake.

7  Brush the triangles lightly with butter. Bake for 20 to 25 minutes or until golden and crisp. Serve hot.

Mushroom Herb Ragout Lasagna

A medley of five different herbs takes this savory vegetarian dish up several notches. It's packed with so much flavor, we promise you won’t miss the beef.

Serves 4  

Prep Time 20 minutes  

Cooking Time 1 hour 10 minutes

Ingredients:

4 tablespoons olive oil, divided

1 cup white button mushrooms, quartered

1 cup brown mushrooms, quartered

1 cup oyster mushrooms, quartered

2 stalks leek, minced

2 white onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1/2 cup white wine

4 cups (about 1 kilo) canned whole tomatoes

2 tablespoons chopped Italian parsley, plus more for garnish

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

1 1/2 tablespoons chopped rosemary

salt and pepper to taste

1 1/2 cups all-purpose cream

6 lasagna sheets, cooked until al dente (no more than 8 minutes)

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

Procedure:

1  Preheat oven to 430ºF. In a sauté pan, add 2 tablespoons oil and brown mushrooms for about 3 minutes. Remove mushrooms, add remaining oil, and sauté leeks, onions, celery, and garlic for 2 minutes. Add mushrooms back in. Cook for 1 minute, stirring to mix, then pour in wine.

2  Add tomatoes and herbs. Season with salt and pepper. Lower heat and simmer for 10 minutes. Add cream and continue to cook for another 5 minutes, seasoning as needed.

3  In a 15x8-inch ovenproof dish, lay 3 lasagna sheets. Pour half the mushroom ragout to cover the pasta sheets. Lay 3 more sheets on top and pour the remaining ragout over them.

4  Top with the cheeses and bake, covered, for about 30 minutes. Uncover and bake for another 15 minutes or until brown. Garnish with chopped parsley. 

Post-baking tip:  Let the lasagna rest for 10 to 20 minutes before serving to allow it to properly set. 

Turkey Ham in Whole Wheat Pita with Ricotta, Tomatoes, and Strawberry Dressing

Deadlines looming? This high protein salad in pita, filled with the good carbs, will definitely keep your energy at a productive level.

Serves 1  

Prep Time 8 minutes  

Cooking Time 2 minutes

Ingredients:

1 whole wheat pita pocket

2 slices turkey ham, cut in half

4 slices tomatoes

3 pieces fresh strawberries, hulled and sliced

2 tablespoons fresh ricotta cheese, crumbled

1/4 cup tomyao sprouts

2 tablespoons strawberry dressing

For the dressing

1/4 cup fresh strawberries, hulled

1/4 cup strawberry jam

1/3 cup balsamic vinegar

3 tablespoons honey

1/4 cup orange juice

1 cup olive oil

Procedure:

1  Toast the pita to your liking. Slice in half and open the pockets. Fill each pocket with slices of turkey ham, tomatoes, and strawberries. Top with ricotta cheese and tomyao sprouts.

2  Make the dressing: Place all the ingredients in a blender and process until smooth. 

3 Wrap pockets in plastic wrap or place in an airtight container. Put dressing in a separate container.

4  When ready to indulge, serve dressing on the side or just spoon over the pita pockets.

Substitution tip Tomyao sprouts are available at local supermarkets. Can' t find it? Use alfalfa sprouts instead.

Low-Fat, Sugar-Free Cookies & Cream Cheesecake

For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup. Bake the cheesecakes using a water bath—place the pan with cheesecake mixture in a larger, shallow pan of boiling water.

Makes 5 pieces 

Prep and Cooking Time 60 minutes

Ingredients:

For the crust

1 cup ground sugar-free cream-filled chocolate cookies

1/4 cup (1/2 stick) low-fat butter

For the cheesecake mixture

4 cups low-fat cream cheese

3 eggs, separated

4 tablespoons maltitol syrup

1 cup Splenda

3 tablespoons cornstarch

1 tablespoon vanilla extract

Procedure:

1  Remove cream filling from the cookies, then place the cookies in a food processor or blender. Process until finely ground.

2  Melt the butter. Using your hands, mix the butter with the ground cookies. Press the mixture firmly onto the bottom of a springform or removable-bottom pan. Bake for 5 minutes.

3  Preheat oven to 350°F. With an electric mixer, beat cream cheese using a flat beater. Add egg yolks. Pour in syrup. Mix till smooth.

4  Add the rest of the ingredients and beat until well blended.

5  In another bowl, beat egg whites until soft peaks and fold in cream cheese mixture.

6  Pour filling into the crust and bake the cheesecake for 30 to 40 minutes.