McKenzie+Recipes

=McKenzie's Bakery Recipes = **McKenzie's Bakery, a New Orleans tradition for over 70 years, closed in 2001. There was a time when McKenzie's was the most popular bakery in the city and there were 47 locations to choose from. But in May, 2000, the Entringer family announced that they were closing the business. New Orleanians breathed a sigh of relief when a new owner appeared with a plan to re-open some of the stores. Unfortunately, the new owners filed bankruptcy the same year and McKenzie's bakeries are no more. However, Tastee Donuts bought the recipe for McKenzie's king cakes and now produces the cakes in all of their local outlets**.  **Buttermilk Drop Doughnuts**  This is from an old clipping from the Times-Picayune food column. It says it comes close to McKenzie's.   **Peanut or vegetable oil for deep frying. **   <span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="color: #800000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">MC KENZIES BLACKOUT CAKE ** <span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> <span style="color: windowtext; font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="color: #800000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 16px;">Cake- ** <span style="color: windowtext; font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px;">1/2 cup unsweetened cocoa 2 tblsp boiling water 2 oz unsweetened chocolate, chopped 3/4 cup milk 1 cup unsalted butter, softened 2 cups sugar 4 large eggs, separated 2 tsp vanilla extract 2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;">  ** <span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px;">Preheat oven to 375 degrees. Butter and lightly flour two 8 inch round cake pans. Place cocoa in bowl and whisk in boiling water to form a paste. Combine chocolate and milk in saucepan over medium heat. Stir till chocolate melts. Whisk a little of the hot chocolate milk into the cocoa paste. Whisk the cocoa mix into the milk mixture. Return pan to medium heat for one minute and stir. Set aside till tepid In the bowl of a mixer, cream the butter and sugar. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mix. Stir together the flour, baking powder, soda and salt. Using spatula, fold the flour mix into the chocolate till just mixed. In another bowl, whisk the egg whites till soft peaks form. Using spatula, gently fold the egg whites into the batter. Divide the batter between the prepared pans. Bake until test clean.- about 45 minutes. Cool in pans on rack for 15 minutes. Gently remove and cool cakes. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;">  ** <span style="color: #000000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 tblsp plus 1 3/4 tsp cocoa 2 cups boiling water 3/4 cup + 3 1/2 tsp sugar 1 oz bittersweet chocolate, chopped 4 tbslp cornstarch( dissolved in 1 tblsp cold water 1/4 tsp salt 1 tsp vanilla extract 2 tblsp unsalted butter Combine cocoa and boiling water in a small saucepan over low heat . Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt, bring to a boil, stirring constantly. Boil for one minute. Remove from heat and whisk in vanilla and butter. Transfer to a bowl, refrigerate till cool <span style="color: #800000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">  ** <span style="color: #000000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; msoasciithemefont: minor-latinmso-hansi-theme-font; msobidifontfamily: Arial; msohansithemefont: minor-latin;">12 oz semi sweet chocolate bits 12 tblsp unsalted butter 1/2 cup hot water 1 tblsp light corn starch 1 tbslp vanilla extract Melt the chocolate in a double boiler over hot, not simmering, water. Stir till smooth. Remove from heat and whisk in butter, one tbslp at a time. Return to heat if necessary to melt butter. Whisk in the hot water all at once and whisk till smooth. Whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes. Use a sharp knife to slice each cake into two layers( 4 total) Put filling between 3 layers. Save 1 for crumbs. Quickly apply frosting. Refrigerate cake for 10 minutes. Apply remaining frosting and then cover completely with cake crumbs. Store cool- serve within 24 hours. ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> =<span style="color: #0000ff; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msohansithemefont: minor-latin;">McKenzie’s King Cake <span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> = <span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">**<span style="color: #800080; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmso-hansi-theme-font; msobidifontfamily: Arial; msohansithemefont: minor-latin;">FILLING: **<span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> <span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> <span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should start bubbling. ** <span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast. ** <span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until it doubles in size - about 1 1/2 hours. ** <span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">Pat dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. ** <span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px;">Remove dough with floured hands, while it's firm and cold, shape into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30X9 rectangle about as thick as pie crust. Let the dough rest <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;">. ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">**<span style="color: #ff0000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 15px; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">McKenzies Striped Holiday Cookies **<span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">I've tried several versions I do recommend double frosting, however. Frosting has to dry hard and shiny but not BE hard. Tip about the cookies. They cook FAST. They just have to set, so WATCH them, and when they are firm to the touch, take them out. They should be JUST starting to be a bit gold on the bottom-__not__ brown. They don't look done-but they are. Watch the first batch carefully. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;"> ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> **<span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: #ff0000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px;">Cookies  ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 1/2 cups sifted all purpose flour  ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 tsp maple extract <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;"> **<span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> <span style="color: windowtext; font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px;">Sift flour, cornstarch, baking powder and salt in medium bowl. In larger bowl beat butter, powdered sugar and extracts until smooth. Add flour gradually, beating at low speed, until dough holds together. Form into balls with your hands. Press each cookie onto a parchment paper covered baking sheet. Make them as thick as you prefer. Bake at 300 degrees until set but not brown (about 10-15 minutes, depending on your oven). Test bottom of a cookie, it should be just getting golden and be able to hold shape. Do not try to take them off cookie sheet until they've cooled for a few minutes…they are fragile cookies. Number of cookies depends on size you make them. Makes at least 12 'big' cookies. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;">  ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> <span style="color: windowtext; font-family: 'Calibri','sans-serif'; font-size: 18pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**<span style="color: #ff0000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">Frosting ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 1/2 cups powdered sugar ** <span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="color: windowtext; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">**Melt the chocolate squares for the frosting - double boiler or microwave. When mixing, make sure the water is hot and add it after you put in some powdered sugar.** <span style="color: windowtext; font-family: 'Calibri','sans-serif'; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msohansithemefont: minor-latin; msospacerun: yes;"> <span style="color: windowtext; font-family: 'Calibri','sans-serif'; font-size: 14px; msoasciithemefont: minor-latin; msohansithemefont: minor-latin;">**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">You may have to do a little experimenting. The frosting was more milk chocolate, than dark .** <span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 cup all purpose flour **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 tsp sugar **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 tsp baking powder **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/4 tsp baking soda **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 tsp ground ginger **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 tsp ground nutmeg **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 egg **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 cup buttermilk. **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">Vanilla glaze for coating. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">  **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">Heat three inches of oil in a deep skillet or electric fryer to 350. Whisk flour, sugar, baking powder, baking soda, ginger and nutmeg in large bowl to blend; make a well in the center. **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">When the oil is hot, whisk egg and buttermilk in separate bowl, then pour into the well in the dry mix, stirring gently till blended.Drop the batter by rounded teaspoons into the hot oil without crowding.. Fry till golden on all sides, ( they should turn over by themselves as they cook), two or three minutes. Drain on paper towels, then roll in cinnamon sugar or cover in vanilla glaze. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">  **
 * <span style="color: #008080; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmso-hansi-theme-font; msobidifontfamily: Arial; msohansithemefont: minor-latin;">GLAZE: **
 * <span style="color: #000000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latinmso-hansi-theme-font; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 cups confectioners sugar **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 tsp vanilla extract **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2-4 tblsp milk, more if needed.Put buttermilk drops on rack. Stir together all the ingredients, add milk till its the consistency of heavy cream. Drizzle glaze over hot doughnuts. **
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"> M ****<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">AKES ABOUT 20 <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">  **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="color: #800000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">FILLING
 * <span style="color: #800000; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; msoasciithemefont: minor-latinmso-hansi-theme-font; msobidifontfamily: Arial; msohansithemefont: minor-latin;">FROSTING AND ASSEMBLY
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 1/4 teaspoon yeast **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/4 cup water **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 cup milk **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 cup butter **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 cup sugar **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 egg yolks **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 eggs **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; msoasciithemefont: minor-latinmsoHansiThemeFont; msobidifontfamily: Arial; msohansithemefont: minor-latin;">4 cup flour **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 king cake recipe 1 **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">6 oz cherry, apple or apricot pie filling **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">8 oz cream cheese **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/4 cup sugar **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 tablespoon flour **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 egg yolks **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 teaspoon vanilla **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1 dried bean **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">yellow, green purple sugars <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">  **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;">Drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch wide strip of fruit filling the length of the dough, about 3 inches from the edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash. Insert the bean. * **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">Fold one edge of dough over the cream cheese and fruit, then the other edge over. Gently place one end of the filled roll onto a large greased cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">Preheat oven to 350F. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars. **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">Bake for 45 to 60 minutes or cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">  **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/4 cup cornstarch **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 tsp baking powder **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/4 tsp salt **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 sticks, cold, unsalted butter **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">3/4 cup powdered sugar **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 tsp vanilla **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">1/2 tsp vanilla **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">2 squares semi sweet chocolate **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">5-6 tbsp hot water **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">Spoon frosting over cookies while they are on a rack. When the frosting is almost set, stripe them with appropriate color icing made from powdered sugar, food color and a bit of hot water (orange for Halloween, red or green for Christmas, etc.). **
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14px;"><span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 12px; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">If you substitute milk or cream for water, heat it before mixing, too. Cream makes a thicker frosting, water makes a harder, shinier one. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin; msoasciithemefont: minor-latin; msobidifontfamily: Arial; msohansithemefont: minor-latin;">  **