New England Doughnuts Recipe

A Recipe for
New England Doughnuts

 

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”

Georges Blanc, Ma Cuisine des Saisons

Tell me what you eat, I'll tell you who you are.

Anthelme Brillat-Savarin

This New England Doughnuts recipe is one of many in our Bread Category.

Do vegetarians eat animal crackers?

Author Unknown

This Recipe for New England Doughnuts is one of thousands in the Recipes-to-go Bread Cookbook.

Chemically speaking, chocolate really is the world's perfect food.

Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

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No man is lonely eating spaghetti; it requires so much attention.

Christopher Morley

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Miss Piggy

This is a recipe for New England Doughnuts from the recipe cookbook of Recipes-to-go (Bread)

Food Tip Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

New England Doughnuts recipe - a tasty recipe for you to add to your collection!

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Herb Tip Using Basil: Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Food Tip Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

New England Doughnuts

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Rodney Dangerfield