Take 1 had the numbers backwards - must have been a brain freeze because she was surprised when she looked at the video:
Wednesday, September 3, 2014
Candi's Caught on Tape for her American Sign Language Class.
Take 1 had the numbers backwards - must have been a brain freeze because she was surprised when she looked at the video:
Friday, April 19, 2013
Donut Recipe
Krispy Kreme Donut Recipe!
Step1:
This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!
Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Step 2:
Proof your yeast by adding it to the warm water. Mix it up and let it rest.
Scald the milk in your microwave or on top of your stove, and let cool.
Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully (not like me), stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)
Step 3:
Show All 7 Images
After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
Step 4:
I am about to reveal how you can easily make Krispy Kreme donuts (doughnuts?) AT HOME (and make you the most popular person in the neighborhood). Kiss your diet goodbye, because once you try this super easy recipe, you're going to be hooked. It's the time you put in to the double rise, and the added ingredient of evaporated milk to the glaze that really make this recipe sing!
So if you're addicted to Krispy Kreme donuts (like me), but don't have one near you (like me) or just want a fun project to do (like me!), you're going to love this Krispy Kreme Donut Recipe.
p.s This was my first time making donuts, and it was a huge success!
Step 1: Ingredients
This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!
Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Step 2: Time to make the donuts!
Proof your yeast by adding it to the warm water. Mix it up and let it rest.
Scald the milk in your microwave or on top of your stove, and let cool.
Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully (not like me), stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)
Step 3: Shaping the Donuts
Show All 7 Images
After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
Step 4: Make the Glaze
I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk (or water) until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Step 5:
Use a deep pan to heat the oil. I used a shallow one to be able to take better pictures, but this provides a real fire hazard. So be safe!
Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
I like to use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!
Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
Place donuts on a rack or paper bags or paper towels to drain.
Step 6:
Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like.
These donuts are simply amazing. Once you try them, you're going to want to make them again and again. In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.
Step1:
This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!
Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Step 2:
Proof your yeast by adding it to the warm water. Mix it up and let it rest.
Scald the milk in your microwave or on top of your stove, and let cool.
Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully (not like me), stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)
Step 3:
Show All 7 Images
After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
Step 4:
I am about to reveal how you can easily make Krispy Kreme donuts (doughnuts?) AT HOME (and make you the most popular person in the neighborhood). Kiss your diet goodbye, because once you try this super easy recipe, you're going to be hooked. It's the time you put in to the double rise, and the added ingredient of evaporated milk to the glaze that really make this recipe sing!
So if you're addicted to Krispy Kreme donuts (like me), but don't have one near you (like me) or just want a fun project to do (like me!), you're going to love this Krispy Kreme Donut Recipe.
p.s This was my first time making donuts, and it was a huge success!
Step 1: Ingredients
This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!
Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Step 2: Time to make the donuts!
Proof your yeast by adding it to the warm water. Mix it up and let it rest.
Scald the milk in your microwave or on top of your stove, and let cool.
Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully (not like me), stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)
Step 3: Shaping the Donuts
Show All 7 Images
After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
Step 4: Make the Glaze
I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk (or water) until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Step 5:
Use a deep pan to heat the oil. I used a shallow one to be able to take better pictures, but this provides a real fire hazard. So be safe!
Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
I like to use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!
Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
Place donuts on a rack or paper bags or paper towels to drain.
Step 6:
Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like.
These donuts are simply amazing. Once you try them, you're going to want to make them again and again. In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.
Friday, April 12, 2013
Crocheted Dishrag
Loosely chain 35 chains. (32 stitches, +3 for first stitch of next row)
Row 1: Double crochet in 4th stitch from hook and in each of the remaining chains across.
Row 2: Chain 3, dc in next dc. dc OVER the next two dc in previous row. Continue across by double crocheting in the top of two and then behind two. This will give the texture and it is easy to tell which ones should be done behind, and which are in the top.
The stitches that appear to be in the background are worked as a normal dc, wrapping before going into the stitch on the previous row as shown in picture.
Knitted Dishrag
Make a slip knot and slip onto needle (first stitch). Cast on two more stitches.
Row 1: Knit in two stitches, increase, knit in final stitch.
Row 2: Knit three stitches, increase, knit remaining stitches.
Row 2 will be repeated until you count 32-35 stitches on the needle. This "increase" is what gives the extra space in the frame around the outsides.
Beginning Decrease: Knit 2 stitches, decrease (knit two stitches from previous row at the same time, leaving one stitch were there were two on the previous row.) Then for the design to continue you will need to "increase" then "decrease" (cancelling each other out so it doesn't get bigger or smaller, but gives the space around the border). Knit the remaining stitches.
When you have six stitches left on the needle you will need to stop the "increase - decrease" step and finish until all stitches are removed on the final row. Pull the yarn through the final stitch to make a tight knot, allowing it to be cut.Alteration: I have found that I get bored with one color, and can add more colors by making a square knot to join another color. It is easiest for me to make the knot with one stitch remaining so that it is tight and spaced perfectly between the two rows.
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