Almost Donut Holes

I love donuts!  They are one food item that I have almost NO willpower over.  Whether they are Hot Jam Donuts, Iced Donuts or Hot Donuts dusted in cinnamon sugar, I love them all.  Yes, I am using the word love.  Sweet fried dough covered or filled with sugar - yum!  What's not to like.  I don't fry foods often, so this is one of my few indulgences (that and chocolate, shortbread, chocolate mousse ok, so I have a few indulgences....)

These aren't traditional Donuts, but I don't care as they are so delicious!  Donuts are used by using two methods:  yeast based donuts or egg based donuts.  These have neither. I'm not sure how I came to make these to be honest.  The dough can be prepared a little in advance and set aside until needed (don't refrigerate).  The amount you'll make will depend on how big you make each hole, but I get about 30.


2 1/2 cups S/R Flour
1 cup Kirk's Lemonade (7 up)
1 cup cream
1 litre of Canola Oil
1 cup white sugar
1 tablespoon MasterFoods ground cinnamon


In a large bowl mix to combine the first 3 ingredients and mix with a butter knife, making cutting motions until well combined.
Prepare the MasterFoods cinnamon and sugar in a medium sized bowl and set aside.
Heat the oil in a large heavy based pot.  Heat the oil over a medium heat until its ready - don't use a high heat!  This can be tested by popping a small piece of stale bread or half a teaspoon of the prepared dough into the oil, when it floats up to the top surrounded by bubbles and golden brown, its ready.
Cook the holes in small batches, each hole the size of an olive or a cherry (if they are too big the outside will be cooked and the inside will be raw).
Cook each batch (I do eight per batch) until they have floated to the top and and are a rich golden colour.  Use a slotted spoon or a Chinese spider to remove from the hot oil.
Place the cooked holes into the Cinnamon Sugar and use a spoon to "pour" sugar over them, or gently shake the bowl to cover them in the sugar mix.
Place on a serving plate and repeat the process until all the dough is used up.
These are best served warm or at a pinch within an hour.  These don't freeze well, so enjoy soon after cooking.  As they are fried, they are hot so if serving to children, allow 5-10 minutes cooling time.

Happy cooking!
Elizabeth x

Easy Chicken Parma

Chicken Parma is a meal that I use to gauge how good a restaurant is (or isn't).  As I don't go out very often, this is a dish that if a restaurant can't get right, won't see me back.  If it's good, I'll come back and try something else.  There is nothing worse than going out and paying for a meal that's below standard.  I'm one of those people that when asked "how was the meal?" I will tell you honestly.  Chicken Parma isn't that difficult to make, it's because of this that I  judge restaurants on this meal.

This dish has my children speechless, they are too busy eating to talk.  As a mother of 4 children, this is a rare.  Normally our dining table is a sea of conversation, stories and laughter.  As much as I adore my loud dining table, complete with sometimes obscure stories and tales of what happened today at school, it's nice to have an almost quiet meal.

I have been making this recipe since the time my wonderful husband and I got married in 1999.  This is a very simple recipe and can be on the table within 25 minutes.  It looks harder than it is.  It is a bit fiddely, but worth the effort.  The red sauce needs to be made ahead of time.  I usually make this the morning I need it.  It only takes a couple of minutes, but the flavours develop while in the fridge.  It can be made as far in advance as the night before and up to an hour before if you forgot earlier in the day.

I want to have a chat about to ham or not to ham in a Chicken Parma.  Personally I don't like it.  I find the ham works as a barrier and the rich tomato based sauce never reaches the chicken.  If you are the opposite of me and do like it, please add it.  This recipe will yield enough for 8 servings.

Recipe

2 x 425 g tin crushed tomatoes
10 black olives, diced small
1 garlic clove, minced
1 TB Lea & Perrins Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon MasterFoods Basil
1 teaspoon MasterFoods Oregano
1/4 cup dried parmesan cheese
8 Chicken shnitzels (homemade or store bought)
1/2 cup oil (for frying)
2 cups shredded Mozorella cheese

In a non metalic bowl combine  the first 9 ingredients, mix well, cover and refridgerate until needed.
Preheat your oven to 200oC (400oF).  Grease a large baking dish with a little oil and set aside.
Fry your prepared chicken shnitzels on both sides until rich and golden.
Place side by side in your baking dish (don't overlap)
Place equal spoonfuls of the prepared tomato sauce on top of each shnitzel.
Top each shnitzel with Motzorella cheese.
Bake in the prepared oven for 15 minutes.
Serve with baked potatoes or chips, salads or veggies.

Happy cooking!
Elizabeth x

New York Baked Cheesecake (Elizabeth Style)

I have made this countless times over the course of about 12 years.  I found a recipe on a website that I liked the sound of and over the years tweaked until this recipe evolved.  This will create a rich creamy baked cheesecake.  I have found that some have a dryness about them that I was never a fan of. 

My younger sister has 3 children, when pregnant with one of her babies she would call and request this cheesecake from time to time.  She had a craving that I was happy to oblige.  As far as I'm aware, her husband didn't get a look in, so her and "baby" happily ate cheesecake until it was all gone and another was requested.

This recipe is wonderful for parties and gatherings for two reasons: 1. It makes a large cheesecake and being that its so rich only a small slice is required and 2. It has to be made the day before, so you have one less thing to worry about the day of your function.  A baked cheesecake needs overnight to cool, set and allow flavours to develop.  This cheesecake will serve 14-16.  Use a dry, clean hot knife (from hot water) to make each slice, wash, dry and repeat until the whole cheesecake is sliced.  This will give you beautiful slices to serve.  Traditionally this is served alone, but feel free to add seasonal fruit or cream.

I want to have a chat about Spring-form cake tins (as you'll need one for this recipe).  It has been my experience over the years that they can be a bit unpredictable at times.   Whenever I bake using my spring-form tin, I always pop it on top of a pizza tray.  I clean my oven a number of times a year, but as it's not my favourite past time, the pizza tray prevents any possible drips that require immediate cleaning.  A pizza tray is much easier to clean than my oven base.  

Recipe:

1 x 200g pack of Arnotts plain biscuits (cookies)  I like scotch fingers, nice or butternuts, crushed to fine crumbs

1/2 cup butter, melted

1 kilo Philadelphia creamed cheese at room temp.

1 3/4 cups sugar

5 eggs

2 egg yolks

1/2 cup cream

1 teaspoon orange zest

2 teaspoons vanilla extract

Prepare your oven by heating it as hot as it will go.  Prepare your cake tin by greasing and lining a 23 cm (9 inch) spring-form cake tin and put in on top of a pizza tray and set aside.

In a bowl combine the biscuit (cookie) crumbs and the melted butter, stir to combine. Pour the mixture into the base of your prepared tin and use a soup spoon to press down and smooth out.  Pop into the fridge while you prepare the filling.

In a large bowl beat the Philadelphia creamed cheese until whipped and smooth. Scrape down the edges to prevent any lumps.

Add the remaining ingredients and beat for a full 5 minutes.  Stopping and scraping down the edges at least twice (to prevent lumps).

Carefully pour the filling mixture into the prepared base.  Put on top the pizza tray and pop into your preheated oven.

Turn the heat down straight away and reduce the heat to 125oC  (260oF).  Bake for 75 - 80 minutes.  Turn off the oven and leave the cheesecake in the oven to cool completely (about 3 -4 hours).

Remove from the oven, cover (leave in the tin) and refrigerate over night.

The next day, use a thin knife or cake decorating spatula to run around the inner rim of the tin to separate the cheescake from the tin.  Only then release the spring form tin, remove the cheesecake from the base and carefully place on a serving plate.

Serve in slices and enjoy!

Happy cooking!

Elizabeth x