Maybe you don’t need another donut after all these weeks of being home and baking, but you do need this recipe for the days when you open your front door to usher in guests once again.
Often we feel money is too tight to have guests over. We may also be too busy to think ahead to make a dessert. This recipe takes care of both of those issues! Ten donuts costs the amount of a can of biscuits and they’re finished in under 15 minutes! All you need is some oil and then some sugar to coat them in after frying!
Here’s what you need:
Granulated Sugar – Place about 1/2 cup sugar into a shallow bowl
Oil for frying – I like Coconut oil, Crisco works well, too
You need about 1 inch of oil in your pan. Bring the oil to 350 – 375 degrees.
Meanwhile, prep your biscuits. I use a melon baller to make holes in the middle of the donuts. If you want to fill them with jam, just leave them whole.
Once the oil is hot enough, place the biscuits into the hot oil and cook until the donuts are light brown. It only takes a minute or so! Brown on one side, flip over and brown the other side.
Place browned donuts on paper towel to drain. Then quickly toss them in granulated sugar. Place on platter.
If you want to fill the donuts with jam, cut a small slit in the side and spoon in a tablespoon or so inside.
I love that idea that if I have a can of biscuits in my fridge, I can make a batch of donuts in minutes, if company were to drop in, or we would invite someone over last minute! I hope you’ll soon open your door to guests and pop open a can of biscuits so you can enjoy these hot donuts!
The meal I’m sharing today reminds me of childhood, only we’re going to take something simple and make it a little more special!
I love fish, but I especially love a fish sandwich! I recently tried a Cooking Light recipe for…
It was as amazing as it sounds! I used frozen catfish filets and we grilled them. That alone added a great flavor to the fish, and of course it cooked up in no time. This peanut sauce takes it up a whole new notch, adding great flavors to the sandwich!
Also, I don’t often make dessert for us on a weeknight, but for this meal, I wanted a little something sweet afterwards. So, I did a flashback dessert, making a pudding parfait. Again, it was bumped up a whole notch by doing two things:
- I used the new natural flavored Jell-O Pudding mix. Have you tried them? The Vanilla and chocolate have both been really, really good, and I’m not usually a fan of the instant varieties!
- I made fresh whipping cream instead of Cool Whip! Yum. The end.
Let’s get on with the recipes!
Catfish Po’boy with Hoisin-Peanut Sauce
- 1 teaspoon dark sesame oil
- 2 tablespoons chopped onion
- 1 teaspoon minced peeled fresh ginger
- 3 tablespoons hoisin sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sugar
- 1/4 cup Thai chile sauce
- 2 garlic cloves, minced
- 4 (6-ounce) farm-raised catfish fillets
- Cooking spray
- Remaining ingredients:
- 4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
- 2 cups shredded napa (Chinese) cabbage
To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.
Prepare grill or broiler.
To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.
Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.
Sometimes we overthink dessert. Why not do a simple dish like pudding and make it a little more special with fresh whipping cream and a berry!
Mix up a package of Jell-O pudding. Let set until firm (about 5 minutes). Then you can either layer the pudding and the whipping cream, or you can line the dish with the cream and put the pudding over the top…Pudding in a Cloud!
I add a little powdered sugar to the whipping cream to sweeten it.
Top with a strawberry!
A fish sandwich and Pudding…it doesn’t get any more reminiscent or delicious than that!
Do you remember this pudding dessert as a kid?
With love from my country kitchen,