Yummy Nutella Doughnuts

Yummy Nutella Doughnuts:
Ingredients;

3- 3 1/4 cups all purpose flour

2 1/4 tsp instant yeast

6 tbs sugar

1/2 tsp salt

2/3 cup milk, room temperature

2 eggs, lightly beaten

6 tbs butter, room temperature

oil for deep frying


Nutella

1 1/2 tsp cinammon

1/2 cup sugar

Directions:

Add all the dry ingredients together in a bowl (start with 3 cups of flour). Add the butter and mix with your fingers until it resembles bread crumbs. Make a well in the centre and add the milk and eggs. Start kneading the dough and of you feel it is sticky or wet, then add a little bit more flour. Knead for 10 minutes or so. Then cover the bowl and place in a warm area to rise for an hour to an hour and a half or until double in size.

Lightly flour a surface and roll the dough to a thickness of a 1/2 inch. Cut the dough into 3 inch rounds. Reroll and repeat until all the dough scraps have been used.
To add the Nutella, you can do it in two ways. The first way is to put half a teaspoon into each 3 inch circle and then carefully close to form a ball. Pinch the ends before smoothing the surface as you don't want the ball to open up whilst frying. Otherwise, you can add the nutella after deep frying using a piping tip. I found it easier to add it before frying. However, the texture of the nutella wasn't as shiny. If you are not adding the nutella before frying, make a ball out of each 3 inch circle. Place balls on a lightly floured tray and cover loosely with cling film. Let the balls rise for 30-45 minutes.


Heat oil on medium heat. Place the balls into the oil 4-5 at a time. Fry until golden brown on medium heat. When done, remove from the oil and transfer to a paper towel. If you haven't added the nutella, do so now using a piping bag and tip. Coat in sugar and cinnamon mix whilst still warm.

Delicious & Easy Roast Beef

Slice thinly and enjoy with some vegetables, potatoes, or crusty bread. Makes a great sandwich the next day, too!


  Delicious & Easy Roast Beef


1  2.5 lb boneless eye-round roast, tied

2 teaspoons kosher salt

1 teaspoon + 1 tablespoon olive oil

1 teaspoon ground black pepper

2 teaspoons dried oregano

2 teaspoons dried basil

1  teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1/2  teaspoon if you’re sensitive to heat)

3 cloves of garlic, finely minced to a paste (see the photos above for an explanation)



1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.



2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.



3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.



4. Transfer the roast to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!



5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread. Serves 6.

Mom's Zucchini Casserole

Mom's Zucchini Casserole:

6  c.  Zucchini, sliced
1/2  c. Onion, chopped
1  can Cream Of Chicken Soup
1  c. Sour Cream
1  c. Carrots, shredded
1  (8oz.) pkg. Herb Seasoned Stuffing Mix
1/2 c. Butter, Melted
Shredded cheese of choice

In large saucepan cook sliced zucchini and chopped onion in boiling saled water for 5 mins.  Drain.  Combine cream of chicken soup, and sour cream, stir in carrots.   Pour Drained zucchini and onion back into saucepan and fold in sour cream mixture.  Combine stuffing mix and butter.  Spread 1/2 of the mixture in bottom of sprayed baking dish.  Spoon vegetable mixture on top.  Sprinkle remaining stuffing mix on top of vegetables.  Bake at 350 degrees for 30 mins.  Add shredded cheese on top and place back in oven until golden brown on top (aprox. 8 mins.)  "Yummy"