Sunday, February 19, 2017

AMISH MAPLE GLAZED DOUGHNUTS - Authentic Amish Bakery Recipe

In almost every Amish bakery, you'll find big, delicious homemade doughnuts. This recipe for Amish Maple Glazed Doughnuts is a recipe for homemade doughnuts with a maple glaze straight from the kitchen of an Amish baker. The doughnuts are made with basic ingredients and left to rise so they practically melt in your mouth.

AMISH MAPLE GLAZED DOUGHNUTS
3/4 cup milk, scalded
1 /4 cup sugar
1/2 teaspoon salt
1 /4 cup margarine
3/4 cup warm water
1 /4 tablespoon sugar
1 package of yeast
1 egg
4-5 cups bread flour
Add 1/4 cup sugar, salt, and margarine to hot milk. Cool to lukewarm. Add yeast and 1/4 tsp sugar to warm water. Let rise for 5 minutes. Pour both liquids together plus eggs and add flour, After last flour has been added knead for 10 minutes. Let rise 1 hour and knead again. Let rise 1 hour and punch down and roll to 1 /2 inch and cut. Put on floured pan, let rise and deep fat fry at 350. Glaze while still warm.

Maple Syrup Glaze:
  • 1.5 cups confectioners’ sugar
  • 1/8 teaspoon maple extract
  • 1/4 cup milk
In a small bowl, combine confectioners’ sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.




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Saturday, February 4, 2017

Amish Treat: Triple Lemon Cheesecake Swirl Bars

Amish Treat: 

Triple Lemon Cheesecake Swirl Bars


 

The tartness of a lemon bar married to the sweetness of cheesecake. Mouth-watering goodness.

Ingredients

1         box (15.25 oz) Betty Crocker™ Cake Mix Lemon
1/2      cup (1 stick) butter, melted
3         eggs
12      ounces (1 1/2 blocks) cream cheese
1/2   cup sugar
1      jar (10 oz) lemon curd, divided 
 
 Directions
  • Preheat oven to 325°F. Line a 9x13-inch baking pan with non-stick foil or spray pan with cooking spray. Stir together the cake mix, melted butter and 1 egg just until combined. This mixture will be thick like cookie dough. Reserve 1/3 cup of the dough to top the bars.
  • Break remaining cake batter mixture into pieces and scatter them across the bottom of the pan. Press dough pieces down and together into an even layer to form the base of the bars.
  • To make the cheesecake filling, start by beating the cream cheese and sugar together until light and fluffy. Add 2 eggs and beat until well combined. Stir in 2 tablespoons of lemon curd to add just a touch of lemon flavor to the cheesecake filling.
  • Spread cheesecake filling over the layer of cake batter in the pan. Dollop spoonfuls of remaining lemon curd over the top.
  • Use a knife to swirl the lemon curd and the cheesecake filling, creating streaks of white and yellow. Break off small pieces of the reserved cake batter mixture and sprinkle them over top of the filling.
  • Bake for 34-38 minutes. The cheesecake will have puffed a little bit but will sink as it cools. The edges will look set but the center of the bars should still jiggle.
  • Remove from oven and set on a cooling rack. Allow cheesecake bars to cool for 30 minutes at room temperature then refrigerate until chilled, about 2 hours more. If you lined the pan with foil, lift the bars out of the pan and cut into squares. Otherwise, cut in the pan.
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