Homemade Glazed Donuts


2 packest active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed – I often end up using more as the glaze stiffens as it sits.


  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Place a brown paper grocery sack under the rack for easier cleanup.

Very Chocolate, Chocolate Brownies


1 1/3 cup all-purpose flour
1 3/4 cup sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup butter
3 fl oz boiling water
3 eggs
4 oz chocolate chips

1/3 cup butter
8 oz semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot very strong coffee


  1. Preheat oven to 350 deg F.
  2. Line a 13 x 9 in. cake tin with parchment paper.
  3. Melt the butter in a saucepan.
  4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
  5. Add eggs, melted butter and hot water and mix until smooth.
  6. Add chocolate chips.
  7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
  8. Cool the cake. Glace with the chocolate frosting.
  9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

3 Layer Chocolate Cake (cocoa powder)


  • 1 c. cocoa powder
  • 2 c. boiling water


  • 1 c. unsalted butter (room temp) (cake ingredient)
  • 2 1/2 c. granulated white sugar
  • 4 eggs (room temp)
  • 1 1/2 tsp. vanilla extract


  • 2 3/4 c. all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp salt


  • 6 oz. semi-sweet baking chocolate
  • 1/4 c. heavy cream
  • 2 to 6 Tbs. milk
  • 3/4 c. unsalted butter (frosting ingredient)
  • 2 1/2 c. powdered sugar


  1. Preheat oven to 350° F. Prepare 3 9″ round cake pans by either using the grease and flour method or line pans with parchment paper.
  2. In a medium bowl prepare chocolate by stiring the cocoa powder and boiling water together until smooth, then set aside.
  3. In a seperate bowl combine flour, baking soda, baking powder, and salt. Sift together and set aside.
  4. Using an electric stand mixer and bowl, cream together butter and granulated sugar for 5 min. or until well creamed.
  5. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla.
  6. Turn the mixer down to low speed. Alternating between the dry ingredients and the chocolate mixture, add these to the creamed mixture beginning with and ending with the dry ingredients. (Dry ingredients in 3 parts and chocolate mixture in 2 parts). Do NOT over beat the mixture once the flour is added.
  7. Pour batter in equal parts into the 3 prepared cake pans and bake for 20 to 25 min.
  8. Cool in pans for 10 min., then invert onto cooling racks and remove pans. Cool completly before frosting.
  9. When ready for frosting, prepare chocolate frosting as follows:
  10. Combine semi-sweet baking chocolate, butter and, cream in a heavy saucepan.
  11. Cook over low to medium heat, stirring constantly until chocolate is melted thouroghly blended.
  12. Gradually add powdered sugar stirring well
  13. Cool saucepan containing chocolate in an ice bath and beat on low speed with a portable electric mixer until frosting begins to loose it’s gloss and holds it’s shape.
  14. Add milk a tablespoon at a time to achieve proper spreading consistancy.
  15. Trim curved tops of cake layers as necessary with cerated bread knife.
  16. Stack cake layers using a layer of frosting in between each layer.
  17. Use remaining frosting to coat sides and top of cake.
  18. Store covered for up to 3 days.