Berliner Donuts * Time 8 minutes * Serves 18 Ingredients * 1 cup milk * 3 tablespoons unsalted butter * 1 package rapid rise dry yeast * 3 tablespoons sugar * 3 egg yolks, slightly beaten * 3 1/2 cups (1 pound) cake flour * 1/2 teaspoon salt * Fat for frying, such as canola oil * 10 ounces raspberry jam * 2 cups confectioners' sugar How to make it * In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Sprinkle the yeast over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. * Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm. Sue

I like molasses as part of the glaze or sauce, so this recipe looks good to me. Molasses Chicken Breasts with Swiss Chard (Real Simple) 4 6-ounce boneless, skinless chicken-breast halves 1/2 cup ketchup 2 tablespoons molasses 4 tablespoons olive oil 1 teaspoon dry jerk seasoning (found in the spice aisle) kosher salt and pepper 1 baguette, sliced in half lengthwise 2 cloves garlic, finely chopped 2 shallots, thinly sliced 1 large bunch Swiss chard (stems trimmed), roughly chopped Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan. In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, 1/4 teaspoon salt, and 3 tablespoons water. Brush the chicken with the glaze. Broil, brushing occasionally, for 4 to 6 minutes. Turn, brush, and broil for 4 to 6 minutes more, until cooked through. Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 1/2 minutes. Slice the bread crosswise. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the shallots and cook, stirring, for 4 minutes. Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until wilted and tender, about 5 minutes. Divide the chicken, chard, and bread among individual plates.

It might be too late for today's dinner, but I'm posting the slow-cooker dressing I made for today. Did you know that it's called Stuffing when it's inside the bird, and Dressing when it's cooked outside of it? I just call it stuffing, regardless. Slow-Cooker Stuffing/Dressing 3 tbsp butter 2 cups chopped celery 2 cups chopped onion 1/4 cup chopped parsley 2 cans mushrooms, drained 12 cups stale bread, cut into cubes (1 loaf) 1 tsp poultry seasoning 1 tsp dried thyme 1/2 tsp dried marjoram salt and pepper 2 eggs, beaten 2 cups chicken broth, approximately In a large skillet, saute onions, celery and parsley in butter until onions are soft. Combine bread crumbs, vegetables and mushrooms. Add seasonings; toss together well. Add egg and enough broth to moisten. Spray the slow-cooker with cooking spray, dump dressing in and cook on low 6-8 hours. **I omitted the mushrooms, as hubby doesn't like them at all. I have always added leftover cooked rice in my stuffings, and I added it here as well. The original recipe called for 4 cups of broth, but you only want it moistened, as the slow-cooker keeps the moisture in. 4 cups would make it too soggy for our tastes.

This would be great for NYD, but I won't be cooking for anyone :o) grits 'n greens 3 cups milk 1 cup water 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens 1 Tbsp. bacon drippings (or oil or butter) several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes