Summer
is almost here and I'm studying for my final exams for my Professional Studies
Program at MICO College University.
Despite buying food downtown and stocking up for the long nights studying, I still
feel the urge to cook and make food once in awhile.
Beef
mince, a replacement for corned beef, has now gone up in price along with Pepper
steak as the demand for it has increased now that we are experiencing a chicken
shortage as noted in my blog article
entitled “Ministry
of Agriculture bans US, Canadian Chicken Products - Why H2N2 Avian Flu is
Shadows of 2014 Chicken Shortage during Easter 2015”.
Kidney,
as used in m recipes in my blog article
entitled “Cooking
at Easter at MICO - How to make a Kidney Egg Carrot Cheese Sandwich and Frozen
Gum Bear Bag Juice” is now non-existent in Hi-Lo Supermarket in Cross Roads
where I sometimes shop, albeit I mainly buy my stuff Downtown where it's
cheapest.
Pork
in any form is out of the question, and it too is going up in price as there is
also an acute shortage of Pork in Jamaica as explained my blog article
entitled “Jamaican
now experiencing Pork Shortage – How Ready to Eat Pork causes Jamaicans to Love
Pork as Processors want imports”.
The
only thing still low-cost enough for me is sausages, as the amount that comes
in a pack can last me for weeks. Plus, combined with the Brown Bread sold in
the stores in Swallowfield, I can make hot dog sandwiches using ketchup
purchased in bulk downtown.
Sweet tooth satisfied
by Bag Juice – Sweet and sour cooking makes my food taste great
But
when I'm studying, it's a whole different mater; I suddenly develop a sweet
tooth. So instead of stewing meat in oil, I sometimes opt for a bottle of Malta
or even bag juice with a dash of lemon juice, to give the meat and vegetables
that sweet and sour flavour.
I'm
especially attracted to chocolate and as the Summer holidays are coming around,
I'm looking to make something with Chocolate like Oreo Peanut Butter Chocolate
Cupcakes as described in my blog article
entitled “How
to make Oreo Peanut Butter Chocolate Cupcakes - My Chocolate Summer in Milk
River as I'm dreaming of Swallowfield”.
But
more recently, I've been using my spare time to make donuts, my favourite thing
to eat along with Hot Cocoa. So here's a quick DIY (Do It Yourself) to make
some really tasty Glow-in-The-Dark Chocolate Coated Donuts with ingredients you
can all get downtown and using utensils you already have.
How to make Glow-in-the-Dark
Chocolate Glaze Donuts – Goes well with Sorrel Wine
First
you'll need the following ingredients:
1.
4 1/2 Cups of Flour
2.
4 Tbs Baking Powder
3.
1 Tbs Grated Nutmeg
4.
1/2 Tbs Salt
5.
1 Tbs Vanilla
6.
2 Eggs
7.
2 Cups Sugar
8.
2 Tbs Melted Unsalted butter
9.
1 Schweppes Tonic Water
10.
1 Pack Lasco Lasoy Milk
11.
Mixing bowl
12.
Mixer
13.
Rolling pin
14.
Donut Cutter
15.
Measuring Cups
16.
Measuring spoons
17.
Grater
18.
Non-Stick Frying Pot
19.
Cooking Oil
20.
Tray covered with Paper Towel
The
instructions for making donuts are fairly simple as well:
1.
Place Eggs and sugar together in a
mixing bowl
2.
Mix with Mixer until light and fluffy
3.
Melt the Unsalted butter and have ready
to add to the liquid mixture
4.
Use the Schweppes Tonic Water to mix the
Pack Lasco Lasoy Milk to make 1 cup of milk
5.
Gradually add the melted Unsalted
butter, Lasco Lasoy Milk and Vanilla and continue mixing
6.
Mix the Sugar, Flour, Baking Powder,
Grated Nutmeg and Salt together in another bowl
7.
Add the Wet and dry ingredients together
in the Mixing bowl the dry ingredients are in
8.
Mix gently and avoid the dough getting
tough
9.
Dust your work area with flour,
including the rolling pin
10.
Roll out the dough flat, making it about
3/8 of an inch thick
11.
Cut out the donut shapes using a Donut
Cutter, taking care to press and not twist the Donut Cutter
12.
Heat up some Cooking Oil about 1 inch
high in a Non-Stick Frying Pot
13.
Set up a Tray covered with Paper Towel
so as to dry the donuts after frying
14.
Place the Donuts one at a time into the
hot Cooking Oil, taking care not to overcrowd them
15.
When light brown on one side, flip and
brown the other side
16.
Remove from the Cooking Oil when done
and place in the Tray covered with Paper Towel
At
this point you've finished making donuts and they are ready to eat. You can
glaze them any way you want, but my absolute favourite glaze is to use
Glow-in-the-Dark Chocolate Syrup made from scratch as described in my blog article
entitled “How
to make Chocolate Syrup that Glows-in-the-Dark, the ultimate Ice Cream Party
Treat”.
Best
of all, these Glow-in-The-Dark Chocolate Coated Donuts glow in the dark under
UV light and are a great addition to my recipe for a Chocolate Bar shaped
Chocolate Cake as noted in my blog article
entitled “How
to make a Chocolate Bar shaped Chocolate Cake – How Sorrel Wine complements
Christmas and Chocolate which both start with a “C””.
This
goes great with home-made Sorrel Wine as well, which you can make using the
instructions in my blog article
entitled “How
to make Jamaican Sorrel Wine – JA$2500 for 5 1 Liter Bottles of Sorrel Wine
goes well with Chocolate Christmas Cake”.
So
until next time, I'll be studying for my final exams for my Professional
Studies Program at MICO College
University.
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