In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat sugar, eggs, potatoes, chocolate and butter with electric mixer on medium speed until blended.
On low speed, beat in flour mixture alternately with milk, beating after each addition until soft dough forms (dough will be soft).
On floured surface, roll dough with rolling pin until ½ inch thick.
Cut with 3-inch doughnut cutter; reroll dough as necessary.
In 4-quart Dutch oven or 3-quart saucepan, heat oil to 375°F.
Carefully place 2 or 3 doughnuts at a time in hot oil.
Fry doughnuts and doughnut holes 2 to 3 minutes, turning once, until golden brown.
Using slotted spoon, remove doughnuts to cooling racks.
Cool 5 minutes.
In small microwavable bowl, microwave hazelnut spread on High 20 to 30 seconds or until dipping consistency.
Dip one side of each doughnut and doughnut hole in hazelnut spread; sprinkle with nuts.
Notes / Tips / Wine Advice:
Kitchen Secrets
The key to perfect doughnuts is maintaining an oil temperature of 375°F. Use a deep-fat thermometer for best results. Frying for too long can make the doughnuts dry.To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
1jar10 oz maraschino cherries, drained, finely chopped
Instructies
In 1-quart resealable food-storage plastic bag, mix coating ingredients; set aside.
In 4-quart Dutch oven or 3-quart saucepan, heat oil to 350°F.
Cover cooling rack with paper towels.
In large bowl, beat buttermilk, butter, vanilla, almond extract and egg with spoon until well blended.
Stir in flour, ½ cup granulated sugar, the baking powder, baking soda, salt and cherries.
Use #40 cookie scoop (about 1½ tablespoons) to scoop dough into hot oil; fry doughnut holes, 4 or 5 at a time, 2 to 3 minutes, turning once, until golden brown.
Remove with slotted spoon to cooling rack.
Immediately add 2 or 3 doughnut holes to bag with coating; seal bag and gently shake.
Repeat with remaining doughnut holes.
Notes / Tips / Wine Advice:
Festive Touch Try other coatings on your doughnut holes instead of Snickerdoodle. For Cappuccino Coating, substitute powdered sugar for the granulated sugar and 2 teaspoons espresso coffee powder for the cinnamon. Mix in resealable bag and continue as directed. For Candy Cane Coating, in small bowl, mix 1 cup powdered sugar, 1 tablespoon half-and-half or milk and ¼ teaspoon peppermint extract. Cool fried doughnut holes slightly, then top with icing and sprinkle with ¼ cup crushed candy canes.1 Doughnut Hole: Calories 130; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
In large bowl, stir 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast.
In 1-quart saucepan, heat 1 cup milk and the butter until very warm (120°F to 130°F).
Add milk mixture and whole egg to flour mixture.
Beat with electric mixer on low speed 1 minute.
Beat on medium speed 1 minute, scraping bowl occasionally.
Stir in enough of the remaining 2 to 3 cups flour to make dough easy to handle.
On lightly floured surface, knead dough until smooth, about 5 minutes.
Cover with large bowl; let rest 10 minutes.
Line 2 large cookie sheets with cooking parchment paper.
Divide dough into 24 equal pieces.
Roll each piece into 12-inch rope.
Twist 2 ropes together; coil into circle with edge built up higher than center.
On cookie sheets, place pastries 3 inches apart.
Cover loosely with plastic wrap sprayed with cooking spray.
Refrigerate at least 8 hours or overnight.
About 2 hours before serving, remove pastries from refrigerator.
Let stand covered in warm place 1 hour or until almost doubled in size.
Heat oven to 350°F.
In small bowl, stir cream cheese, 1 tablespoon granulated sugar, 1 egg yolk, ⅛ to ¼ teaspoon rum extract and the nutmeg with spoon until smooth.
Gently shape each pastry with fingers to form 2-inch-wide indentation in center.
Brush dough with egg yolk–water mixture.
Spoon 1½ teaspoons cream cheese mixture into one side of each indentation; spoon 3 or 4 cherries into other side.
Bake 20 to 25 minutes or until golden brown.
Remove from cookie sheets to cooling racks; cool 30 minutes.
In small bowl, stir icing ingredients until smooth and thin enough to drizzle.
Drizzle icing over pastries.
Notes / Tips / Wine Advice:
Festive Touch
Leftover cherry pie filling can make anything festive! Spread it on toast or atop cream cheese on your breakfast bagel, or spoon over ice cream or brownies for a special treat.
Kitchen Secrets
If you want to make and bake these pastries the same day, make as directed through Step 3—except do not refrigerate. Let rise in warm place 45 minutes or until almost doubled in size. Heat oven and continue as directed.
1 Pastry:
Calories 390; Total Fat 15g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 80mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 6g Exchanges: 1½ Starch, 2½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 4
Make 1½-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
Measure carefully, placing all ingredients in bread machine pan in order recommended by manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Remove baked bread from pan; cool on cooling rack.
Notes / Tips / Wine Advice:
*Yeast amount for 2-pound recipe is correct although proportionately less than that called for in the 1½-pound recipe.
Make-Ahead Magic
You can assemble this bread earlier in the day, using the Delay cycle, then bake it when you’re ready. If using the Delay cycle, the butter does not need to be softened before being added to the pan.
1 Slice:
Calories 150; Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 310mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
In large bowl, mix 1 cup of the flour, 2 tablespoons granulated sugar, the salt, ¼ teaspoon cinnamon and the yeast.
Add warm milk, sweet potato, 3 tablespoons butter and the egg yolk.
Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
Beat on medium speed 1 minute, scraping bowl frequently.
Stir in enough of the remaining ½ to ¾ cup flour, ¼ cup at a time, to make dough easy to handle.
On lightly floured surface, knead dough 3 to 5 minutes or until smooth and elastic.
Grease medium bowl with shortening.
Place dough in bowl, turning dough to grease all sides.
Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour 15 minutes or until dough has doubled in size and indentation remains when dough is touched.
In small bowl, mix 1 tablespoon of the butter and remaining filling ingredients; set aside.
Grease bottoms and sides of 24 mini muffin cups with shortening or cooking spray.
Gently push fist into dough to deflate.
On lightly floured surface, flatten dough with hands or rolling pin into 12×9-inch rectangle.
Cut dough in half, forming 2 (9×6-inch) rectangles.
Spread rectangles with remaining 1 tablespoon butter; sprinkle with filling, covering entire surface.
Starting with 9-inch side, roll up tightly.
Pinch edge to seal.
Stretch and shape until even.
Using serrated knife or dental floss, cut each roll into 12 (¾-inch) slices.
Place slices, cut side up, in muffin cups.
Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 minutes.
Heat oven to 350°F.
Uncover rolls; bake 10 to 12 minutes or until light golden brown.
Immediately remove from pans to cooling racks.
In small bowl, stir together melted butter, 1 tablespoon milk and the powdered sugar.
Stir in additional milk, 1 teaspoon at a time, until icing is smooth and consistency of thick syrup.
Drizzle over rolls.
Serve warm.
Notes / Tips / Wine Advice:
Kitchen Secrets
To easily cook the sweet potato, pierce with a fork and place on microwavable paper towel. Microwave on High 5 to 7 minutes or until tender. When cooled enough to handle, slit potato skin and peel away from flesh; mash flesh with fork. Cool to room temperature.
1packageregular active or fast-acting dry yeast2¼ teaspoons
1teaspoonsalt
¾cupbutter
¾cupmilk
¾cupwater
FILLING
2bags9 oz each dried Mission figs, chopped (about 2 cups)
½cupgranulated sugar
1cupwater
1tablespoongrated orange peel
1teaspoonground cinnamon
1ripe pearpeeled, finely chopped
GLAZE
1cuppowdered sugar
1teaspoongrated orange peel
4 to 5teaspoonsorange juice
Instructies
In large bowl, mix 2½ cups of the flour, ½ cup granulated sugar, the yeast and salt.
In 1-quart saucepan, heat butter, milk and ¾ cup water over medium-low heat until very warm (120°F to 130°F).
Add to flour mixture; beat with electric mixer on medium speed, scraping bowl occasionally, until smooth.
Stir in enough of the remaining 1½ to 2 cups flour to make the dough easy to handle.
On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
Grease large bowl with shortening or cooking spray.
Place dough in bowl, turning dough to grease all sides.
Cover loosely with plastic wrap and cloth towel; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size and indentation remains when dough is touched.
Meanwhile, in 2-quart saucepan, stir together figs, ½ cup granulated sugar, 1 cup water, 1 tablespoon orange peel and the cinnamon.
Cook over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and liquid is absorbed.
Cool 30 minutes.
Spray 13×9-inch pan with cooking spray.
Gently push fist into dough to deflate.
On lightly floured surface, roll dough into 18×14-inch rectangle.
Spread fig mixture over dough to within ½ inch of edge.
Sprinkle pear evenly over fig mixture.
Starting from long side, roll up tightly; pinch edge to seal.
Cut into 12 (1½-inch) slices.
Place slices, cut side down, in pan.
Cover with plastic wrap; let rise in warm place 30 to 45 minutes or until doubled in size.
Heat oven to 375°F.
Uncover rolls; bake 30 to 35 minutes or until golden brown.
Cool 20 minutes.
In small bowl, stir glaze ingredients until smooth; drizzle over rolls.
2packagesregular active or fast-acting dry yeast4½ teaspoons
1cupmilk
¼cupbutter
1whole egg
1teaspoonvanilla
1egg yolkbeaten
1tablespoonwater
FILLING
1cupraspberry pie fillingfrom 21-oz can
1large applepeeled, chopped
2teaspoonslemon juice
GLAZE
1¾cupspowdered sugar
2 to 3tablespoonshalf-and-half or milk
Instructies
In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast.
In 1-quart saucepan, heat 1 cup milk and the butter over medium heat until very warm (120°F to 130°F).
Add warm liquid, whole egg and vanilla to flour mixture.
Beat with electric mixer on low speed until moistened; beat 1 minute on medium speed.
By hand, stir in enough of the remaining 1½ to 2½ cups flour, ½ cup at a time, until dough pulls away from side of bowl.
On floured surface, knead dough until smooth and elastic, 3 to 5 minutes.
Grease large bowl with shortening or cooking spray.
Place dough in bowl, turning dough to grease all sides.
Cover loosely with plastic wrap and cloth towel; let rise in warm place 50 to 60 minutes or until doubled in size.
Meanwhile, in medium bowl, stir together filling ingredients.
Line large cookie sheet with cooking parchment paper; sprinkle lightly with flour.
Gently push fist into dough to deflate.
Turn dough onto cookie sheet; roll into 12×15-inch rectangle.
On both long sides of rectangle, cut 1-inch-wide slits about 4 inches deep.
Spread filling down center of dough.
Bring strips up over filling, overlapping and pressing in center.
Tuck ends in if necessary.
Carefully shape into a stocking.
Cover with plastic wrap sprayed with cooking spray; cover with cloth towel.
Let rise in warm place 30 to 45 minutes or until almost doubled in size.
Heat oven to 350°F.
In small bowl, mix egg yolk and water; brush over coffee cake.
Bake 20 to 25 minutes or until deep golden brown.
Remove coffee cake from cookie sheet to cooling rack; cool 30 minutes.
In small bowl, mix powdered sugar and 2 tablespoons half-and-half.
Gradually stir in remaining half-and-half, 1 teaspoon at a time, until glaze is of spreading consistency.
Spread glaze over coffee cake to create top, heel and toe of stocking.
Notes / Tips / Wine Advice:
Festive Touch
Customize your stocking however you wish! Flaked coconut sprinkled over the glaze before it’s dry will look like fur . . . write your last name on the top of the stocking using a tube of decorator icing or gel . . . sprinkle small candies or candy sprinkles over the glaze.
Kitchen Secrets
If your family and friends might “fight” over the iced portions of this coffee cake, reserve a little of the glaze and drizzle it lightly over the entire stocking.
In 1-quart saucepan, heat wine, butter, brown sugar, gingerroot, cardamom, cloves and cinnamon sticks over medium-high heat to boiling.
Reduce heat; simmer 15 minutes.
Strain mixture to remove spices; discard spices.
Place grapes, cranberries, apples and pears in single layer in pan.
Pour wine mixture evenly over fruit.
Bake uncovered 20 to 25 minutes, stirring twice, until fruit is tender when pierced with knife.
Stir in lime juice; spoon fruit into serving dish.
Just before serving, sprinkle with lime peel.
Serve warm or at room temperature; let stand up to 2 hours before serving.
Notes / Tips / Wine Advice:
Festive Touch This not-too-sweet fresh fruit compote makes a lovely addition to a brunch buffet, or serve it as a side dish with a casserole or pork roast.
