OLD-FASHIONED DOUGHNUT STICKS
Steps:
- For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
- Fill the wells of the prepared eclair pans about halfway with the batter.
- Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
- For the glaze: Whisk the confectioners' sugar and milk together until smooth.
- Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.
NUT STICKS
This is another old recipe I found in my grandmothers recipe box. I can hardly read the recipe card, and it doesnt say how many this makes. I am going to guesstimate and say 3 dozen. I really have no idea, so please dont reply on my guesstimate. You can use a variety of finely chopped nuts in this recipe. Use approximately 2 cups of nuts, more or less to your desired amount. Cooking time is to make one batch. I have no idea how many this makes, like i said, so the yield is a GUESSTIMATE... please be aware that the yield is unknown!
Provided by love4culinary
Categories Lunch/Snacks
Time 49m
Yield 36 sticks
Number Of Ingredients 6
Steps:
- Cream butter in a medium bowl, and then gradually add sugar and cream until light and fluffy.
- Add egg yolk, and beat well.
- Then fold in the flour a little at a time, blending well after each addition; then add vanilla, and mix through.
- Chill dough for several hours.
- Pinch off small pieces of dough and roll into 1 1/3 inch x 1/4 inch sticks.
- Roll sticks in finely chopped nuts.
- Bake on an ungreased cookie sheet at 400 degrees F, for approximately 3-4 minutes.
- You can also squeeze the dough through a cookie press, and roll in nuts.
- bake, and cool.
- Store.
- ENJOY!
Nutrition Facts : Calories 68.3, Fat 4, SaturatedFat 2.5, Cholesterol 15.4, Sodium 27.6, Carbohydrate 7.4, Fiber 0.2, Sugar 2.8, Protein 0.7
HONEY NUT CHICKEN STICKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
Nutrition Facts : Calories 422 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 159 milligrams, Sodium 475 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 39 grams, Sugar 4 grams
HONEY NUT STICKY BUNS
Bobbie Talbott of Veneta, Oregon shares her recipe for sweet rolls that are gooey and delicious. "They're good with coffee or tea or for dessert," she notes.
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13x9-in. baking pan; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 24x8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter. , Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 189 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 273mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
ITALIAN NUT-FILLED "STICKS" (SFRATTI)
Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashannah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.
Provided by Gil Marks
Yield Makes about forty-two 2-inch cookies
Number Of Ingredients 13
Steps:
- To make the pastry: Combine the flour, sugar, and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days. Let stand at room temperature until malleable but not soft.
- 2. To make the filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful, it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes. Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch-long sticks.
- 3. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or grease.
- 4. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14-by-12-inch rectangle, then cut each rectangle lengthwise into three 14-by-14-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash.
- 5. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.
- Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.
BRAZIL NUT STICKS
Make and share this Brazil Nut Sticks recipe from Food.com.
Provided by superbuna
Categories Dessert
Time 40m
Yield 3 dozen cookies
Number Of Ingredients 7
Steps:
- Beat eggs till light; beat in sugar.
- Add everything else.
- Chill dough for 30 minutes.
- Heat oven to 350 degrees.
- Break off pieces of dough and roll to pencil shape, about 3" long.
- Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.
Nutrition Facts : Calories 1174, Fat 35, SaturatedFat 8.2, Cholesterol 141, Sodium 218.9, Carbohydrate 204.6, Fiber 5.5, Sugar 142.7, Protein 18.4
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