international

Kugelis, Potato Pudding Recipe

Posted on March 2, 2013 by pauldelancey

Lithuanian Entree

KUGELIS
(Potato Pudding Recipe)

INGREDIENTSkugelis-

5 pounds russet potatoes
12 ounces bacon
1 1/2 large white onions
1/4 cup butter
6 eggs
1/2 cup milk
1 12 ounce can evaporated milk
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup farina

SPECIAL UTENSILS

1 9″*13″ baking dish
or
2 8″*8″ baking dishes
or
127 1″*1″ baking dishes

Serves a lot of people. We’re talking about 7 pounds of rich food here.

PREPARATION

Preheat oven to 350 degrees. Peel potatoes. Grate or shred potatoes. (This is some debate about the authenticity of shredding potatoes for Kugelis. After noting how long it took to merely peel the potatoes, I fired up the trusty food processor and shredded away. Yep, I’m a rebel. Born to be Wild.)

Dice bacon. Shred onions. Put bacon, onions, and butter in frying pan. Cook on medium-high heat until bacon is done to your desired level of crispness and the onions soften. Stir frequently. Hold the pan at an angle away from you while stirring. You really want bacon splatter to head away from you.

Put eggs in large mixing bowl and beat the heck out of them. Add potato, bacon/onion sauté, milk, evaporated milk, salt, pepper, and farina. Mix thoroughly with spoon.

Bake in oven at 350 degrees for 1 hour 20 minutes or until golden brown on top. Remove baking dish from oven and let cool for 5 minutes before serving. Enjoy the national dish of Lithuania.

TIDBITS

1) Pepper is used in this recipe. It is a happening spice. Pepper was first widely used in India over two millennia ago. India is one of the world’s oldest civilizations One of every seven people in the world is Indian. India has lots of trains, great food, nuclear weapons, and customer-service reps. Okay, the last one is bad.

2) Pepper traded westward to ancient Egypt. Black peppercorns were found stuffed up the nose of the mummified body of Pharaoh Ramses II. Snorting, perhaps? Egypt was the dominant power in that region for hundreds of years. It’s chariots raced all over the countryside. Perhaps they wouldn’t have had to race all over if they had bothered to ask for directions, but you know men.

3) Some think Rome conquered great swaths of North Africa, Europe, and the Near East because the Romans were really cranky from constantly sneezing snorted pepper. The Roman Empire lasted so long because its subject were so down with the taste explosion pepper brought that they really didn’t mind constant taxation and civil wars.

4) Then around the 5th century AD, barbarians invaded and destroyed the Roman Empire for no good culinary reason. Lutefisk crazed Vikings pillaged everywhere. People stashed their pepper. The Vikings killed the stashers. Knowledge of pepper disappeared. The Dark Ages descended.

5) Around 13th century or so the Venetians started trade routes with India. Indian pepper once again flowed westward to Europe. Venice became the richest and mightiest city in Europe. Then they started making blinds and their economy tanked.

6) Portugal started the Great Age of Exploration. It sent fleets around Africa and to the Americas and sooner than you can say heteroskedasticity pepper graced the tables of people around the world.

7) Life’s been pretty good since then. Even the occasional global war was made tolerable by proper amounts of peppers in soldiers’ meals.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Irish Hamburgers Recipe

Posted on March 1, 2013 by pauldelancey

Irish Entree

IRISH HAMBURGERS

INGREDIENTSIrCorBB-

1 4-to-5 pound ready-to-cook corned beef brisket
6 russet potatoes
3 large carrots
1 large white onion
1/2 head cabbage
water
6 hamburger buns

SPECIALTY UTENSIL

crock pot

PREPARATION

At the crock pot’s low setting, the brisket can take 10-to-14 hours to become tender. The high setting will cut this time by about half.

Put ready-to-cook corned beef brisket in crock pot. Add water to crock pot until it covers the brisket. You may need to cut the brisket into smaller pieces depending on the size of your crock pot. Cook for 10-to-14, possibly overnight, or until brisket is tender.

Clean potatoes and carrots. Cut potatoes carrots, onions, and cabbages in slices no thicker than 1/2″ inch and add them to the crock pot. and vegetables. Add water until it covers the brisket and vegetables. Cook on low setting for about 2 hours or until vegetables are tender.

So far, this has been a simplified, but still traditional meal of corned beef. But new culinary horizons beckon. Beef burgers beget beguilingly Irish burgers, beggorah.

Put a slice of corned beef from crock pot on bun. Top that with a slice of onion and cabbage also from the crock pot. Add a squiggle of mustard and complete with top bun. A Irish burger to be sure.

Use remaining ingredients in crock pot as a traditional corned beef meal or as in the next recipe, corned-beef soup.

TIDBITS

1) This recipe uses carrots. The world famous cartoon character Bugs Bunny loved carrots.

2) Bugs Bunny was named after one of his creators at Warner Bros. studio, Buggsy Hardaway.

3) Bugs Bunny was officially born on July 27, 1940 in a rabbit warren under Ebbets Field, home of the Dodgers, in Brooklyn. Although previous incarnations occurred in the late 1930s, his official cartoon debut occurred on that date in a cartoon feature called a “Wild Hare.”

4) Bugs went on to have a illustrious cartoon career starring in several beloved shorts and even a few movies. This patriotic bunny also squared off successfully against the nefarious German and Japanese leaders of World War II. Bugs even appeared in two-minute films designed to get Americans to buy war bonds.

5) It’s possible without Bugs Bunny’s buy-war bonds films America would not have had enough funds to prosecute the war against the Axis powers.

6) And indeed, America’s fighting men were grateful. Bugs Bunny was the official mascot of at least one air training school and two air squadrons.

7) Bugsy Siegel’s story is somewhat different. Born into the real world, Bugsy rose to prominence as a bootlegger and notorious co-founder of Murder, Inc. Switching to gambling, Bugsy founded the Flamingo Hotel in Las Vegas, Nevada. He was gunned down in 1947.

8) There you have it. One Bugsy has made the world laugh for decades and won a world war. The other Bugsy not so much.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Chicken Provencale Recipe

Posted on February 28, 2013 by pauldelancey

French Entree

CHICKEN PROVENÇALE

INGREDIENTSChicPro-

2 chicken breasts
2 teaspoons herbes de Provence
1/2 teaspoon mignonette pepper (Tellicherry black pepper, Muntok white pepper, coriander)
2 tablespoon olive oil
2 red bell peppers
1 green bell pepper
3 garlic cloves
1/2 cup white wine

SPECIALTY UTENSIL

kitchen mallet

Serves one wrestler in training for the Olympics, two people with regular appetites, and four guests who got into your private stash of Belgian truffles before even trying this lovingly prepared meal and are never getting invited again.

PREPARATION

Pound chicken breasts to a half-inch thickness. (Remembering the day’s swarm of rude drivers on your ride home helps immeasurably.) Cut chicken breasts into fourths. Coat chicken pieces with herbes de Provence and mignonette pepper. Cut bell peppers into strips about 1/2″ inch wide and 2″ long. Mince garlic cloves.

Put olive oil in frying pan. Add bell-pepper and garlic. Sauté on high heat for a minute or until olive oil boils. Stir frequently. Add white wine and chicken pieces.

Cover and reduce heat to low-medium for about 5 minutes or until chicken is cooked through. You can cut a piece in half. If the chicken is still pink inside, sauté everything a few minutes more. If both halves are all white, eat one half. It’s your kitchen.

TIDBITS

1) The Olympics first occurred in Ellis, Greece in 776 BC as a way to honor Zeus. Wrestling was perhaps the most popular event.

2) Contestants and trainers appeared nude partly to prevent women from surreptitiously participating.

3) The Olympics started to die out around 260 AD what with barbarians invading the Roman Empire and civil wars erupting every few weeks. In 391 Emperor Theodosius outlawed the games because they were pagan.

4) No summer Olympics, no chance for winter Olympics. No winter Olympics, no bobsledding. No bobsledding, no thriving winter tourist industry. No thriving winter tourist industry, no taxes for the government. No taxes, no money to fund an army for the Empire.

5) Indeed, quite soon after Theodosius’ decision, massive waves of barbarians assaulted the poorly defended Roman Empire, defeating it quite easily.

6) The death of the Roman Empire plunged Europe into the Dark Ages for about a thousand years. Way to go, Theodosius.

7) Today the Olympic Committee is considering dropping wrestling from the games claiming lack of interest.

8) Perhaps there would be more interest if we brought back nude wrestling.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

St. Martin Hamburger Recipe

Posted on February 24, 2013 by pauldelancey

St. Martin Entree

ST. MARTIN HAMBURGER

INGREDIENTSStMarHB-

1 medium yellow onion
1/2 teaspoon bird pepper (St. Martin spice)
1 teaspoon nigelle (St. Martin spice)
1 1/2 pounds ground beef
6 hamburger buns

SPECIAL APPLIANCES

spice grinder
time machine

PREPARATION

Mince yellow onion. Use spice grinder to grind bird pepper. Use hands to combine onion, bird pepper, nigelle, and ground beef in large mixing bowl. Make 6 patties.

Your hands will be messy. Use time machine to go back to a moment when your hands were clean. Be sure to come back to the present moment. Those patties need to be fried and you don’t want to cause a time paradox, do you?

Cook patties in frying pan until meat browns. Flip patties over at least once to keep moisture from exiting the top. Toast hamburger buns. Put patties in buns. Enjoy.

TIDBITS

1) St. Martin is the French side of an island in the Caribbeain. St. Maarten is the Dutch side. Both countries valued the island for its vast salt deposits.

2) Packing meat and fish in salt was one of the few ways to preserve meat and fish way back when. Nations in those days often waged war over lands rich in salt.

3) Indeed, global wars raged constantly in the seventeenth, eighteenth, and nineteenth centuries. The number of such bloody conflicts plummeted in the twentieth century and in our very own, the twenty-first.

4) Why? The development of the refrigerator made it unnecessary for chefs worldwide to use salt to preserve their perishable beef and fish.

5) Well preserved food results in happy contented chefs. Happy chefs cook for happy eaters. Happy eaters comprise happy nations. Happy nations are agreeable nations. Agreeable nations don’t fight each other. No wars, no nuclear Armageddon.

6) So think about that when considering to send back that overcooked steak to the chef.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Simple Corned Beef Recipe

Posted on February 22, 2013 by pauldelancey

Irish Entree

SIMPLE CORNED BEEF

INGREDIENTSCornBee-

1 4-to-5 pound ready-to-cook corned beef brisket
6 russet potatoes
3 large carrots
1 large white onion
1/2 head cabbage
water

SPECIALTY UTENSIL

crock pot

PREPARATION

At the crock pot’s low setting, the brisket can take 10-to-14 hours to become tender. The high setting will cut this time by about half.

Put ready-to-cook corned beef brisket in crock pot. Add water to crock pot until it covers the brisket. You may need to cut the brisket into smaller pieces depending on the size of your crock pot. Cook for 10-to-14, possibly overnight, or until brisket is tender.

Clean potatoes and carrots. Cut potatoes carrots, onions, and cabbages in slices no thicker than 1/2″ inch and add them to the crock pot. and vegetables. Add water until it covers the brisket and vegetables. Cook on low setting for about 2 hours or until vegetables are tender. Serve to adoring guests.

This is an astoundingly versatile dish. See the following two recipes for delightful meals made out of this recipe’s leftovers.

Tell your spellbound guests corned-beef takes 10 days to prepare. This, of course, is the do-it-yourself corned-beef version. You used ready-to-eat corned beef brisket. But you needn’t tell them that.

TIDBITS

1) Potatoes make great French fries.

2) They’re nutritious and a great source of calories too.

3) They grow in the ground where they can’t be seen by hungry, foraging armies marching back and forth across peasants’ fields.

4) On July 14, 1689 Madame Farine du Blé of Poulet sur Marne noticed invading Bavarians ransacking the granary of her neighbors, the Herbes, while leaving her own field of potatoes completely untouched.

5) This fact kinda excited the peasantry of France who relied almost exclusively on food for eating.

6) Frederick the Great of Prussia noticed this fact as well. He insisted that all the Prussian peasants plant potatoes.

7) And boy, those peasants were glad they did. Massive French, Austrian, and Russian armies crisscrossed the Prussian kingdom from 1756 to 1763 carting off all the wheat they could find. But the Prussian peasants didn’t starve.

8) Why? These farmers simply waited for the invading soldiers to leave, dug up their potatoes, and cooked them. And if the peasants also had the proper spices and deep fryers, they dined on papas rellena, Peruvian stuffed potatoes.

9) When individual peasants don’t starve, the country as a whole doesn’t starve. A well-fed nation can afford to feed it armies in the field. And those Prussian armies did really well earning both victory and survival at the end of the Seven Years War.

10) Prussia united Germany in 1871. A united Germany caused World War I. A united Germany caused World War II. Both wars were unarguably unpleasant.

11) So think about that when you are asked, “Do you want fries with that?”

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Suaasat – Greenlander Soup

Posted on February 12, 2013 by pauldelancey

Greenlander Soup

SUAASAT

INGREDIENTSSuaasat-

1 chicken breast (1 pound reindeer if you can get it)
1 onion
1 carrot
1 quart water
1/2 cup pearl barley
1/4 cup millet
1/4 teaspoon coriander
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon thyme

Makes 6 bowls

PREPARATION

Chop reindeer meat or chicken into 1/2″ cubes. Dice onions and carrots. Add cubes, onions, carrots, water, barley, millet, coriander, salt, pepper, rosemary, sage, and thyme to large pot. Cook soup on medium heat for about 1 hour or until chicken or reindeer cubes are fully cooked and barley and millet are tender.

TIDBITS

1) A Viking called Gunnbjorn discovered Greenland in 876.

2) Why does Gunnbjorn get all the credit for discovery when thousands of Eskimos had been living there for hundreds of years?

3) Because Gunnbjorn sounds a lot like GummiTM bears and everyone likes those.

4) Leif Erikkson discovered North America in 1000.

5) Why did Leif get all the credit when North America was discovered thousands of years by peoples crossing the land bridge between Siberia and Alaska thousands of years before?

6) Because Leif sounds exactly like leaf. The maple leaf grows on the maple tree. Maple trees produce maple syrup. Everybody loves maple syrup.

7) Proper branding is a must for all discoverers.

8) Erikkson is variant of Erickson. Erickson is the name of my Swedish born grandparents who settled in America about 100 years ago.

9) I don’t believe the Erikksons and Ericksons ever relinquished their claim of discovery.

10) So North America quite possibly belongs to me.

11) As long as North Americans love maple syrup.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Bahamian Banana Breakfast Bread

Posted on February 11, 2013 by pauldelancey

Bahamian Breakfast

BAHAMIAN BANANA BREAKFAST BREAD

INGREDIENTSBahBBBr-

3 bananas (overripe ones are better)
1/2 cups pecans
1/4 teaspoon cinnamon
1/2 cup butter (softened or melted)
1/2 cup raisins
2 eggs
2 3/4 teaspoons baking powder
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon vanilla extract
2 1/4 cups flour

Makes 1 loaf. Takes 1 hour 30 minutes.

PREPARATION

Preheat oven to 350 degrees. Grease 9″ x 6″ or 9″ x 5″ baking or loaf pan. Peel bananas. Put bananas in large mixing bowl. Mash bananas with potato masher or fork.. (Did you know that you can buy on AmazonTM the HutzlerTM 571 Banana Slicer? Look at the reviews. They’re hilarious.) Chop pecans or grind with spice grinder until all the pecan bits are quite small.

Add pecan bits, cinnamon, butter, raisins, eggs, baking powder, sugar, salt, nutmeg and vanilla extract to mixing bowl. Mix with fork. Blend with electric beater set on “cake.” With electric beater running, gradually add all the flour. Blend until the batter is smooth.

Spray pan with no-stick spray. Pour batter into pan. Put pan in oven. Cook for 45 to 60 minutes or until a toothpick or fork inserted into the middle comes out clean. Let cool for 20 minutes. Turn pan over onto a plate.

1) Bahamian Banana Breakfast Bread is a great example of alliteration.

2) Alliteration is when all words start with the same sound or letter.

3) Al Simmons was a Hall of Fame baseball player.

4) He hit .390 for the Philadelphia Athletics.

5) Philadelphia Athletics is not alliterative.

6) But the Anaheim Angels were.

7) Now they are called the Los Angeles Angels.

8) Which is still alliterative.

9) Thank goodness for Major League Ball, keeping alliteration alive.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Bombay Potatoes (Aloo) recipe

Posted on February 8, 2013 by pauldelancey

Indian Entree

BOMBAY POTATOES
(Aloo)

INGREDIENTSBombPot-

4 brown potatoes
1/2 teaspoon salt
1/2 white onion

1 tomato
3 tablespoons vegetable oil
1 teaspoon ginger powder (freshly ground is preferred)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 tablespoon garam masala
1/2 teaspoon ground mustard
1/2 teaspoon sesame seeds
2 teaspoons coriander
1 bay leaf
1/2 tablespoon lemon juice
1/2 tablespoon sesame oil.

PREPARATION

Put enough water in pot to cover 4 potatoes. While water is heating to a boil, wash potatoes. Cut each potato into about 12 pieces. Mince onion. After water comes to a boil, add potatoes and salt to pot. Boil until potatoes are done but still firm to the fork. This takes about 6-to-10 minutes.

Dice tomato. Put .vegetable oil and onion in frying pan. Sauté on medium-high for about 5 minutes or until onions are soft. Reduce heat to medium-low and add tomato, ginger, chili, cumin, garam masala, mustard, sesame seeds, coriander, bay leaf, lemon juice, and sesame oil. Cook for 2 minutes, stirring frequently.

Add potato pieces. Stir potatoes gently until they are fully coated with oil and spices and soft to the fork.

TIDBITS

1) Ginger has been in the kitchen for 5,000 years.

2) Ginger, the spice, not anyone named Ginger. Goodness.

3) Ginger has been and still is used for curing upset stomaches and motion sickness.

4) Ginger reduces headaches by blocking prostoglandis, whatever that is, responsible for inflaming blood vessels in the brain.

5) Ginger brings other health benefits. It’s a truly amazing spice.

6) Ginger Rogers brought amazing grace and style to the movies. She really could act and dance.

7) Roy Rogers was a famous cowboy actor. He also owned a chain of restaurants called Roy Rogers.

8) They served hamburgers. You could put your fixin’s on them. I don’t think any of them were ginger.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Chicken Tandoori Recipe

Posted on February 5, 2013 by pauldelancey

Indian Entree

CHICKEN TANDOORI

INGREDIENTSTandoCh-

4 chicken breasts
2 tablespoons lemon juice
1 teaspoon salt

1 1/4 cups plain yogurt
1/2 onion
2 garlic cloves
1 tablespoon garam masala (available in ethnic stores)
1 teaspoon cayenne
1/2 teaspoon coriander
1 teaspoon paprika

1 small tomato
1 lemon

no-stick spray

SPECIAL APPLIANCE

outdoor grill

PREPARATION

Cut chicken breasts into 2-inch squares. Smaller pieces risk falling through the grill. Dukkha. ( Dukkha is bummer in Pali. Pali is a language found in India.) Place chicken squares in first mixing bowl. Add salt and lemon juice. Turn chicken squares around until coated with salt and lemon juice.

Mince onion and garlic. Combine in second mixing bowl: yogurt, onion, garlic, garam masala, cayenne, coriander, and paprika. Mix with whisk or fork until smooth. Combine contents of this bowl to the one with the chicken. Turn chicken squares around until coated with yogurt/spice/lemon juice mixture.

Cover and refrigerate overnight.

Preheat outdoor grill on medium-high. Spray grill with no-stick spray. Place chicken squares on grill until chicken is white inside or juice from chicken is clear. Turn chicken squares over at least once. Serve with tomato and lemon slices.

TIDBITS

1) India has the world’s largest population of Indians with 1.1 billion.

2) Not all of them work as customer support for computer and software firms.

3) Years ago, India developed the world’s smallest fighter jet. You could park it in your driveway. Kids would think twice about teepeeing your house if they saw that.

4) An Indian king a ways back invented the game, Snakes and Ladders.

5) Is there an iPad app for Snakes and Ladders?

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Baked Maple-Covered Doughnuts Recipe

Posted on February 4, 2013 by pauldelancey

American Dessert

BAKED MAPLE-COVERED DOUGHNUTS

INGREDIENTSMapleDo-

DOUGHNUT

1 cup pastry flour or regular flour if not available
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 large eggs
3 tablespoons vegetable oil

MAPLE GLAZE

1 cup confectionary sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
3 tablespoons maple syrup

SPECIAL UTENSILS

doughnut mold, or tray, for 6 doughnuts
no-stick spray.

PREPARATION – DOUGHNUT

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt in medium mixing bowl until all ingredients appear to be well mixed. Add milk, eggs, and vegetable oil to another medium bowl. Blend with whisk until mixture starts to get foamy. Pour the milk mixture into the flour mixture and blend with whisk until all is combined.

Spray doughnut mold with no-stick spray. Scoop combined mixture into each dough form until half full. Put in oven and bake at 375 degrees for 10 to 12 minutes. Doughnuts should be done when they spring back when gently poked.

Remove doughnut mold from oven. Let sit for about 3 to 4 minutes. Gently pry doughnuts from mold with knife or small wooden spatula and put on plate.

PREPARATION – MAPLE GLAZE

Combine confectionary sugar, milk, vanilla extract, and maple syrup.. Use blend setting on electric beater to mix these ingredients. Use ladle or large spoon to pour glaze over the doughnuts. Use spoon to smooth the glaze on the doughnuts. Cool doughnuts in refrigerator until glaze sets.

Eat your share before your family or friends do.

TIDBITS

1) Canada’s new $50 and $100 bills smell like maple syrup. Way cool.

2) It’s part of the bills’ anti-counterfeiting measures.

3) The maple leaf symbolizes Canada and appears on the Canadian flag.

4) Swedish meatballs smell great and symbolize that nordic nation.

5) It would be great if Swedish currency smelled like that.

6) I like the idea of baking money.

7) “Patty cake, patty cake, baker man, bake me a bill as soon as you can.”

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.