I've made the following recipe for Chicken and Dumplings a couple dozen times in my Le Creuset dutch oven and it turns out fabulous. Don't skip the sherry! Your family will adore you! Be careful of the salt if you don't use low sodium. I use Swanson's low sodium. Also, I never have to add the extra two teaspoons of oil in step one for the second batch of thighs because there is enough fat in the pan. Here is the video if you'd like to watch,...it's from Cook's Illustrated America's test kitchen: http://www.americastestkitchentv.com/cookstv/preview/default.asp?req=1&station=mainChannel&video=s6/chickenanddumplings Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings. INGREDIENTS Stew 5 pounds bone-in, skin-on chicken thighs 4 teaspoons vegetable oil 4 tablespoons unsalted butter (1/2 stick) 4 carrots , peeled and sliced 1/4 inch thick 2 ribs celery , sliced 1/4 inch thick 1 large onion , minced 6 tablespoon unbleached all-purpose flour 1/4 cup dry sherry 4 1/2 cups low-sodium chicken broth 1/4 cup whole milk 1 teaspoon minced fresh thyme leaves 2 bay leaves 1 cup frozen green peas 3 tablespoons minced fresh parsley leaves Dumplings 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon table salt 1 cup whole milk 3 tablespoons reserved chicken fat (or unsalted butter) INSTRUCTIONS 1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat. 2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour. 3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew. 4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. 5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve. TECHNIQUE Getting it Right: Adding the Dumplings 1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon. 2. Cover the stew with the dumplings, leaving about 1/4 inch between each. 3. When fully cooked, the dumplings will have doubled in size.

Marion's Doughnuts (mix in this order) 2 eggs slightly beaten 1 teas vanilla (also good with lemon and I have used the rum flavor and that is good too) 1 cup white sugar 3 tablespoons butter (3 tablespoons equals 1/4 cup) 2/3 cup of milk 3 cups flour 1/2 teas nutmeg 1/2 teas salt 4 teas. baking powder roll out to 3/4 inch thick and cut with a doughnut cutter. These only take about one minute on each side until they are cooked these are so good...cake type doughnut

APPLE CIDER DONUTS 3 Tbsp. sugar for preparing pans 2 cups all-purpose white flour 1 1/2 t. baking powder 1 1/2 t. baking soda 1/2 t. salt 2 t. ground cinnamon 1 large egg lightly beaten 2/3 cup packed brown sugar 1/2 cup apple butter 1/3 cup pure maple syrup 1/3 cup apple cider 1/3 cup nonfat plain yogurt 3 T. vegetable oil,preferably canola oil GLAZE 1/4 cups sifted powdered sugar 1 t. pure vanilla 1/4-1/3 cup pure maple syrup DONUTS Preheat oven to 400 degrees Coat molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with sugar, shaking out excess. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon and set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold. BAKEfor 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil and sugar. Repeat with the remaining batter. GLAZE In a bowl, combine confectioner's sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set. Good luck!

so fun you said it twice! We had one that looked like a waffle iron and he loved it. He loved making them and eating them. I kept thinking, these suckers should be fried! So what kind are you thinking about? Cake or fried like azzalea's? Because that seems to matter. Here is a link that might be useful: waffle type donut maker (see how they look when cooked?) This post was edited by rob333 on Thu, Oct 3, 13 at 10:03