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

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.

Massimo's Canadian Sandwich (3 Chefs cookbook) Caramelized Onions 2 tbsp butter 1 tbsp olive oil 2 cups sliced onions salt and pepper Sandwich 4 ciabatta buns 1/4 cup tomato sauce 8 slices Gruyere cheese 1/4 cup caramelized onions 8 slices bacon, cooked crisp 24 oz cooked roast beef salt and pepper 1 tsp thyme leaves Heat the butter and oil in a skillet over medium heat. When the butter has melted, add the onions. Season with salt and pepper and simmer gently, stirring occasionally until the onions are caramelized and start to brown. Cut the buns in half and spread some tomato sauce on each half. On the bottoms layer a slice of Gruyere, then caramelized onions, two strips of bacon and 1/4 of the beef. Season with salt, pepper and thyme. Finish with one more slice of cheese and the top of bun. Grill in a panini press until the cheese is melted.

My first thought was bet if might be great with sausage. I went searching after you posted the recipe and found this one. Yours and this one are close. 1 pkg. "JIFFY" Corn Muffin Mix 2 eggs 1/2 cup milk 2 cans (10 oz.) enchilada sauce 1/2 tsp. salt 2 Tbsp. diced onion dash pepper 1-1/2 lbs. ground beef 1 tsp. garlic powder 2-1/2 cups shredded Monterey Jack cheese -------------------------------------------------------------------------------- Preheat oven to 400� , grease 8" square pan. Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble. Reduce oven to 350�. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes . In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts