Taste of Home - October/November 2006 - Doridro

Sprouts with Water Chestnuts2 pounds fresh brussels sprouts,trimmed and halved2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 cup chicken broth1 can (8 ounces) sliced waterchestnuts, drainedAlmond Pastry Puffs2 cups all-purpose flour, divided1/4 teaspoon salt1 cup cold butter, divided2 tablespoons plus 1 cup coldwater, divided1/4 teaspoon almond extract3 eggsFrosting:1-1/2 cups confectioners’ sugar2 tablespoons butter, softened4 teaspoons water1/4 teaspoon almond extract2/3 cup chopped almonds, toastedIn a large bowl, combine 1 cup flour and salt;cut in 1/2 cup butter until mixture resemblescoarse crumbs. Add 2 tablespoons cold water;stir with a fork until blended. Shapedough into a ball; divide in half. Place doughPlace sprouts in a steamer basket; place ina large saucepan over 1 in. of water. Bringto a boil; cover and steam for 9-11 minutesor until crisp-tender.Meanwhile, in a small saucepan, meltbutter; stir in flour, salt and pepper untilsmooth. Gradually stir in broth. Bring to aboil; cook and stir for 2 minutes or untilthickened. Stir in water chestnuts. Transferbrussels sprouts to a serving dish; top withwater chestnut mixture. Yield: 9 servings.OCTOBERNOVEMBER2006 Spiced Cake Doughnuts1/4 cup shortening1 cup sugar3 eggs1 teaspoon vanilla extract5 cups all-purpose flour3 teaspoons baking powder2 teaspoons salt1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/4 teaspoon ground mace1/2 cup buttermilk1 cup grated peeled applesOil for deep-fat fryingBrowned Butter Frosting:1/2 cup packed brown sugar3 tablespoons butter1/4 cup heavy whipping cream1-3/4 cups confectioners’ sugarColored sprinklesOCTOBERNOVEMBER20063 in. apart on an ungreased baking sheet;pat each into a 12-in. x 3-in. rectangle.In a large saucepan, bring remaining butterand water to a boil. Remove from heat;stir in extract and remaining flour until asmooth ball forms. Remove from heat; letstand for 5 minutes. Add eggs, one at a time,beating well after each addition. Continuebeating until mixture is smooth and shiny.Spread over rectangles. Bake at 400° for18-20 minutes or until topping is lightlybrowned. Cool for 5 minutes before removingfrom pan to wire racks.For frosting, in a small mixing bowl, combinethe confectioners’ sugar, butter, waterand extract; beat until smooth. Spreadover pastries; sprinkle with almonds. Yield:2 pastries (11 servings each).Curried Honey Chicken1/4 cup butter, melted1/4 cup orange juice1/4 cup honey2 tablespoons lemon juice1 tablespoon prepared mustard1 to 2 teaspoons curry powder1 teaspoon salt6 bone-in chicken breast halves(8 ounces each)1 teaspoon cornstarch1/3 cup cold waterOCTOBERNOVEMBER2006In a large mixing bowl, cream shortening andsugar. Beat in eggs and vanilla. Combine flour,baking powder, salt, baking soda, cinnamon, nutmegand mace; add to creamed mixture alternatelywith buttermilk. Fold in apples. Coverand refrigerate for at least 2 hours.On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnutcutter. In an electric skillet or deep-fat fryer,heat oil to 375°. Fry doughnuts, a few at a time,until golden brown on both sides. Drain on papertowels.In a small saucepan, bring brown sugar andbutter to a boil. Cook and stir for 1 minute or untilslightly thickened. Pour into a small mixingbowl; let stand for 10 minutes. Add cream;beat until smooth. Gradually add confectioners’sugar, 1/4 cup at a time, beating well after eachaddition until frosting achieves desired consistency.Frost doughnuts; top with sprinkles. Yield:22 doughnuts.OCTOBERNOVEMBER2006In a large bowl, combine the first seven ingredients;set aside 1/3 cup for basting.Dip chicken in remaining butter mixture;place in a well-greased 13-in. x 9-in. x 2-in.baking dish. Bake, uncovered, at 350° for1 hour, basting occasionally with reservedbutter mixture.Remove chicken and keep warm. In asmall saucepan, combine cornstarch andwater until smooth. Stir in the pan drippings.Bring to a boil; cook and stir for 2minutes or until thickened. Drizzle overchicken. Yield: 6 servings.42 Taste of Home • October/November 2006