Old-fashion Doughnut Recipes From Grandma’s Old Metal Recipe Box

Here are a couple of recipes for homemade doughnuts.  Remember the mouthwatering activity of making doughnuts with grandma or mom on long winter evenings?  Now you can do the same with your family!  Gather the kids in the kitchen and let them see that all doughnuts do not come from a doughtnut shop or the grocery store deli.  Making donuts is a perfect way to involve the whole family and make some special family memories. 

FLUFFY RAISED DOUGHNUTS1 cup milk
1 pkg dry yeast
1/2 cup lukewarm water
1 tsp sugar
1/4 cup shortening
1/4 cup sugar
1 egg, well beaten
1 tsp salt
3 1/2 cups flour

Scald one cup milk and cool to lukewarm. Dissovle yeast in bowl in lukewarm water and 1 tsp sugar. When foamy, add to cooled milk. Stir in shortening, 1/4 cup sugar, egg, and salt. Beat in flour. On floured board, knead until smooth. Place in a greased bowl, let rise to doubled. Punch down and let rise until doubled again. Roll dough 1/2″ thick and cut with a doughnut cutter. Cover and let rise until light and fluffy. Fry in deep hot fat. Glaze with a water and sugar mixture.   Note:  You can also frost and decorate with colorful sprinkles, if desired.

CAKE DONUTS1 cup sugar
2 eggs, beaten
1/2 cup sour milk
1 tsp soda
1/2 cup sweet milk
1 tsp baking powder
2 tbsp melted lard or shortening
1 tsp vanilla
pinch of salt
flour

Mix sugar and eggs together. Add sour milk and soda mixed in milk. Add sweet milk and melted lard. And vanilla and flour with salt and baking powder mixed into the flour. Use enough flour to make a dough stiff enough to roll and cut donuts with a donut cutter. Makes 30.

Note: Sour milk is buttermilk; sweet milk is regular milk

Enjoy! About the Author Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. Visit her blog at http://grandmasvintagerecipes.blogspot.com  She also has a diabetic site at www.diabeticenjoyingfood.squarespace.com

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This traditional meat served at central California events is usually completed with pink beans and a fairly simple salad of iceberg and romaine with plain ranch dressing and some tomato wedges.  Garlic bread is also standard fare too, and one of the joys of this style of Q is that it isn’t fancy or complicated at all.  That’s the joy of it.  It is simple ranch food.

This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don’t let this put you off!

Ingredients

1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3″ thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)

Preparation

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.

Move meat to 6 to 8 inches from coals.  Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.

Slice and serve.

Santa Maria Seasoning

The most common commercial blend (RUB) for preparing Santa Maria style meat is the Santa Maria Style Seasoning by Susie Q’s Brand. The seasoning is simply sprinkled evenly across the meat prior to grilling. For larger cuts, the meat is rolled in the seasoning, covering the entire surface, though making your own is quite straightforward if you prefer.

I hope you enjoyed this Santa Maria Style BBQ Beef recipe. If you are looking for reviews, ideas, barbecue recipes, guides and how-tos for everything BBQ, then please visit Barbecue Partys BBQ Blog, they have a wealth of BBQ news, product reviews, delicious recipes, competition schedules, guides and much more.
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Making flawless hard boiled eggs almost certainly comes with an art.  Most persons think that boiling the egg in reality means to let the eggs stay in boiling water for a bit of time.  This is not so, as the eggs can be overcooked leading to a gray-green color.  Also the selection of eggs decides how well the eggs will peel once they are cooked.

Fresh eggs are not the acceptable choice for hard-boiling.  Ensure the eggs are several days old. Hard boiling farm fresh eggs will at all times lead to eggs that are challenging to peel. If you have boiled a batch that are difficult to peel, crack the eggs all around and put them to soak in cold water for a couple minutes.  This will cause the water to seep betweenthe eggs and their shell so they are faster to peel.  

Lay the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Beginning with cold water and slowly bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from leaving any eggs that happen to crack when cooking. Adding a half teaspoon of salt will avoid cracking and make the eggs easier to peel. Place the burner on high and bring the eggs to a boil. As soon as the water starts to boil, removethe pan from the heat for a couple of seconds.

Lower the heat, and rejoin the pan to the burner. Let simmer for one minute then remove the pan from the heat, cover, and let sit for 12  minutes. If you are doing a large amount of eggs, you can check for doneness after 10 minutes by cracking one egg. If it isn’t done, cook the other eggs a minute or two longer. The eggs should be done completely at 10 minutes, but there are variables which might just impact the timing.  These consist of the shape of the sauce pan, size and number eggs and amount of water in pan.  This check will also eliminate the overcooking of the eggs.

Remove the eggs with a slotted spoon and lay them into a bowl of ice water (this is if you have a lot of eggs) or drain out the water from the pan, and refill with cold water.  Repeat until eggs are cool.   

Peel the eggs if ready for eating or store them in a covered container in the refrigerator. They should be eaten within 5 days.

Please visit this link for more information on How to Hard Boil an Egg: How to Hard Boil an Egg – I and How to Hard Boil an Egg – II
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