Monday, November 10, 2008

Menu Plan Monday and Homemade Pumpkin Donuts..

Once a year, I indulge my family (and myself!.. who am I kidding) with homemade donuts.  It's a fall tradition around here.  Since everything these days has to do with pumpkin, I used my home-grown pumpkin for this.  I am posting a recipe for what I think I did.  

Keeping in mind that you CAN make donuts as easily as getting a package of frozen bread dough or even those refrigerated biscuits, or you can come up with your own version of dough like I have.  I like YEAST donuts, not cake donuts.  Of course, I'm not a real fan of cake in general.  
(Notice the pumpkin shaped donuts--thanks to a pumpkin cookie cutter!)
So, this whole thing started with me trying to figure out what to do with my already cooked pumpkin..  I was going to make another batch of pumpkin butter, but the kids kept drinking my apple cider! By the time they had consumed 4 gallons of cider, I gave up and mixed the pumpkin with some evaporated milk.  But then, do I really want to make a pie? 

when I can fry? 

Oh, the yummy deliciousness of a homemade donut! 

Wet ingredients:
1 15 oz. can of pumpkin (or your own cooked pumpkin)
1 15 oz can of evaporated milk (or you can probably use regular milk)
1/2 cup sugar
1/2 t. each of: nutmeg, ginger, allspice 
1-2 t. of: cinnamon
Mix these up in a separate bowl

In the big mixer: Add 2 cups warm water with 3 T. dry yeast/ and 1/3 cup of honey 
Make sure the yeast "proofs"
Add the pumpkin mixture

Add: whole grain flour apx. 4 cups ( I used 2 cups wheat and 2 cups spelt)
Add 1 T. salt and  1/2 cup oil
Mix for 6 minutes on low speed. (Or if you are mixing by hand, mix well)

Gradually add apx. 6 cups of white flour to the mix until you get a bread-dough consistency.  

Roll out your dough and shape little donut blobs.  
While they are rising, heat the oil.  This usually takes 1/2 hour.

Fry the donuts-- a few minutes on each side.  You may have to experiment with how long to fry  each one. 

We use a glaze or a cinnamon and sugar mix to flavor the donuts. 

Glaze: Put 2 cups of powdered sugar in a bowl, add 1/4 salt, 1/2 t. vanilla 
Add the half and half (or milk) gradually until a glaze forms.  Start with just 2 T. of half and half because a little goes a long way.  

Or: cinnamon and sugar mix:  Put apx. 1 1/2 cups of sugar in a bag,  add 2 T or more of cinnamon.  Throw the hot donut in the mix and shake!   

Menu Plan for week:
Monday: homemade bread/ clean out the fridge soup
Tuesday: Grandma Marilyn's wild rice and chicken salad
Wednesday: signature noodle dish
Thursday: pork loin, potatoes, salad, apple sauce
Friday: cheese burgers!

For more good menus, look at the organizing junkie's MPM.


Anonymous said...

So, who is more like Martha now?! These look fabulous. I don't know if I can even begin to tackle this project. . . it does look worth the effort.

Anonymous said...

Those look way too good! I might just have to try those.

Sherry @ Lamp Unto My Feet said...

Those look scrumptious!! I'm going to have to try those. :D Thanks for sharing!


Anonymous said...

Wow, those look great. I just started making cake donuts, but I yeast donuts are next on my list! Those look fun and yummy!

It's Always Something Around Here said...

Oh those look so stinkin' good....I need to make this soon!!!!

Meghann said...

Oh my...those look delicious! I may try those as well! :)

Also, thanks for stopping by my blog!

Rebecca said...

Can you do this without a deep-fryer? Use oil in a pot or frying pan? How hot do you heat the oil, or do you have another way to test if it's hot enough?

I think Chris would like these. =) Of course, most people can always eat donuts... I did work a job at a farm stand one summer making donuts, and after the first couple days, I don't think I had any more the rest of the year. ;-)

Jena Webber said...

O.K. you guys!! They really ARE THAT good. OINK. Let's just say this: I am living proof (because of these) that you do not need a small waistline to teach pilates..

Deep frying: Does anybody know what temperature is good for frying? I just bumped my fryer up to the highest setting, which I think was 400 degrees. But oil has a tendency to get hotter as you go, so you have to watch it on the stovetop. I think people recommend putting it on 7 or so. Also, make sure your pot is deep enough so you don't get a mess of oil. And do not leave the oil. I've started two stove fires before--not fun. If it does flame up, use a lid to cover it. DO NOT transport it. Take it off the burner slowly (to another burner) with out jostling it too much.