RECIPES

GLAZED PUMPKIN DOUGHNUTS

INGREDIENTS:

Donuts: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup pumpkin puree ***YOU NEED A DOUGHNUT PAN, I USED A MINI DOUGHNUT PAN***

2 eggs 1/4 cup milk 1/4 cup butter, softened Glaze: 1 1/2 cups confectioners' sugar 1/4 cup butter, melted 2 tablespoons water  1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2.	Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
3.	Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
4.	Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool. From Celeste Wright

By Loretta Derrick at our 8/14/14 "SNO"

Given at our 8/14/14 "SNO"

Recipes from Heidi Goodrich at our 8/14/14 "SNO"

Recipes from Heidi Goodrich at our 8/14/14 "SNO"

Handout from Heidi Goodrich at our 8/14/14 "SNO"

Handout from Heidi Goodrich at our 8/14/14 "SNO"

Made by Lori Dansie at our 8/14/14 "SNO"

Hummus

(Our Best Bites:  Mormon Moms in the Kitchen, Sara Wells & Kate Jones)

Made by Heidi Goodrich at our 8/14/14 "SNO"

1 (15.5 ounce) can chickpeas (garbanzo beans), drained and rinsed

1 large clove garlic, minced

3 TBSP fresh lemon juice

3 TBSP Tahini

½ tsp kosher salt

1/8 tsp black pepper

½ tsp cumin

1/8 tsp cayenne pepper

4-6 TBSP water, divided

3 TBSP extra-virgin olive oil

1 TBSP minced parsley, optional

1.      Combine chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper, and 3 tablespoons of the water in a food processor (or blender).  Process until smooth.  With processor running, pour in olive oil.  Process until just combined.  Add additional water by tablespoon until you reach the consistency you like. (I added 1 additional tablespoon)

2.     Place in an airtight container and store in the refrigerator.  For optimal flavor, refrigerate for at least 2 hours before serving.  Right before serving, top with a drizzle of extra-virgin olive oil and chopped fresh parsley.

***Tip:  Tahini can be a little expensive, but it also goes a long way.  If you have a hummus-loving friend, you can always split it with them.  Look for it in the Mediterranean and/or kosher food sections of the grocery store. (I’ve seen it at Meier’s Meats in Highland and at Harmons.  The first time I made this hummus, I didn’t have the tahini and it turned out just fine then, as well.)