Tasty and Easy Recipes

Ingredients:

25 grams yeast
1 Tbsp. sugar
1 Tbsp. water
1 Tbsp. flour
3 cups flour
1/4 cup margarine, melted
dash of salt
3 Tablespoons sugar
2 egg yolks
1 1/4 cups water
jelly
oil for frying
powdered sugar

Method:
1. To make the dough: Combine the first four ingredients in a bowl. Mix cover, and wait until it rises. In another bowl, mix 3 cups of flour with the melted margarine, salt, sugar and egg yolks. Combine the yeast mixture with the flour mixture. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise again
2. To make the doughnuts: After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough.  Cover the doughnuts with a towel and let rise.
3. To fry the doughnuts: Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar.
4. Insert some jam in each doughnut

Ingredients:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/3 cup plus 1/2 cup unsweetened cocoa
2 cups chopped pecans or walnuts
1 cup water
4 tablespoons margarine, melted
2 cups brown sugar
3-1/2 cups boiling water

Method:
Preheat oven to 350°F.
Sift together flour, baking powder, salt, sugar, and 1/3 cup cocoa. Stir in the water, margarine, and nuts. The batter will be very thick. Spread batter in a 9″x13″ baking dish.
Mix brown sugar with 1/2 cup cocoa and sprinkle over batter.
Place pan in oven and then pour boiling water over the batter. Bake for 45 minutes. Bubbles will appear around the edges. The top will be firm but will “float.”
Serve warm.

Ingredients:
Cake:
1 (18-1/4 ounce) box of golden butter cake mix (can substitute any yellow cake mix)
4 eggs
1 (11 oz.) can mandarin oranges in light syrup
1/2 cup canola or other vegetable oil

Icing:
1 (8 oz.) container whipped topping
1 (3.4 oz.) box instant vanilla pudding
1 (8 oz.) can crushed pineapple in juice

Method:
Preheat oven to 350°F.
Grease and flour two 9″x2″ cake pans and set aside.
Combine the cake mix, eggs, oranges with syrup, and oil in a mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy and the oranges have pureed into the batter–about 4 minutes.
Divide equally among pans.
Bake until golden brown and toothpick comes out clean (about 30 to 35 minutes).
Remove cakes to rack to cool for about 5 minutes, then invert onto racks to cool completely.
Make Icing: Fit the mixer with the paddle attachment. Cream the whipped topping, pudding mix, and pineapple until smooth.
Assembly:Put one layer on a cardboard cake round. Spread with frosting.

Repeat with remaining layer and finish frosting cake.