INGREDIENTS
For the donuts:
- 2 medium-size Russet potatoes peeled
- 2 1/2 to 3 cups all-purpose flour
- 1 large egg
- 3/4 cup plus 2 tablespoons potato cooking water divided . So after you boil the potatoes keep the water.
- 1/4 cup sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon ground mace
- 1/8 teaspoon freshly grated nutmeg
- Veg oil for deep-frying
For the glaze:
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
INSTRUCTIONS
- To make the donuts, boil the potatoes until fork tender. Set aside the water.
- mash by hand, leaving no lumps. Measure out 3/4 cup of mashed potatoes.
- In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
- In a small pot, heat the 3/4 cup of potato water, sugar, butter, and salt over low heat until the butter has melted.
- Stir this mixture into the potato mixture and blend until smooth.
- Dissolve the yeast in the remaining 2 tablespoons of warm potato water.
- Add to the potato mixture. Mix in the mace and nutmeg and mix thoroughly.
- Add remaining flour a little at a time, with your mixer on low and fitted with the dough hook, until a stiff dough forms. Continue kneading until smooth and elastic.
- Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
- Turn the dough onto a floured surface and roll to 1/2 inch thickness.
- Cut the dough with a floured biscuit or donut cutter. (I find this dough to be pretty soft, so I use a biscuit cutter since it's easier to move the full circle around than it is to move around the donut shape.)
- Cover and let rise until doubled in bulk, about 45 minutes.
- Heat a deep skillet or pot with 2 inches of oil to 375 degrees.
- Fry the donuts in batches (don't overcrowd the pan), flipping as needed until golden brown on both sides.
- Drain a paper towel lined plate.
- To make the glaze, heat the milk in a small saucepan until warm. Remove from the heat and stir in the powdered sugar and vanilla. Whisk together to form a glaze.
- Dunk the warm donuts in the glaze. Let sit for 5 minutes to set.
- Serve immediately.
Ingredients
- 2 lbs lean ground beef
- 1 onion diced
- 1 jalapeno seeded and finely diced
- 4 cloves garlic minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 green bell pepper seeded and diced
- 14.5 oz crushed tomatoes canned
- 19 oz kidney beans canned, drained & rinsed
- 14.5 oz diced tomatoes with juice
- 14 oz can of retried beans
- 14 oz can of black beans
8oz can of tomato sauce
- 1 1/2 cups beef broth
- 1 cup of water
- 1 tablespoon tomato paste
- 1 tablespoon Seasoned salt
- Black pepper to taste
Instructions
- Combine ground beef and 1 1/2 tablespoons chili powder.
- In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
- Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
- Top with cheddar cheese, green onions, cilantro or other favorite toppings.
Hello Friends,
Hope you're safe. I am sending prayers, love & light to you. As you've read the title & the whole world is going through this, the name Covid-19 doesn't need any introduction.
I thought a lot before writing this post. First, I decided not to write it as there's already so much on internet on this new coronavirus. But, then I thought I should write a post here sharing some positive vibes too.
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