Subject: Apple "Donuts"
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 19 2001 - 08:46:38 EDT
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F O O D F U N N Y
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It has been a while since we heard from the mysterious "DRSPAGHETI."
I think I have published this one before, but what the heck - it's
good to have the Doctor back.
Chocolate Rules
1. If you've got melted chocolate all over your hands, you're eating
it too slowly.
2. Chocolate covered raisins, cherries, orange slices & strawberries
all count as fruit, so eat as many as you want.
3. The problem: How to get 2 pounds of chocolate home from the store
in a hot car. The solution: Eat it in the parking lot.
4. Diet tip: Eat a chocolate bar before each meal. It'll take the
edge off your appetite and you'll eat less.
5. If calories are an issue, store your chocolate on top of the
fridge. Calories are afraid of heights, and they will jump out of the
chocolate to protect themselves.
6. If I eat equal amounts of dark chocolate and white chocolate, is
that a balanced diet? Don't they actually counteract each other?
7. Money talks. Chocolate sings.
8. Chocolate has many preservatives. Preservatives make you look
younger.
9. Q. Why is there no such organization as Chocoholics Anonymous?
A. Because no one wants to quit.
10. Put "eat chocolate" at the top of your list of things to do
today. That way, at least you'll get one thing done.
11. A nice box of chocolates can provide your total daily intake of
calories in one place. Isn't that handy?
12. If you can't eat all your chocolate, it will keep in the freezer.
But if you can't eat all your chocolate, what's wrong with you?
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T O D A Y ' S R E C I P E
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The International Olive Oil Institute (yes, there really is such a
thing) recommends using the less expensive olive oil, usually labeled
"pure olive oil," for deep frying because the aromatic compounds in
the more expensive oils break down under high heat. I won't go so far
as to say that deep frying in olive oil is actually healthy, but
frying in any monounsaturated fat such as olive oil is better than
most other oils, and the slight flavor of the olive oil complements
the apples in this recipe.
I call these "donuts" because they are ring-shaped, but they are
really more like apple fritters than what we usually think of as
donuts.
Apple "Donuts"
1 cup (250 ml) all-purpose flour, plus additional for coating
1 tsp (5 ml) baking powder
3/4 cup (190 ml) milk
1 egg, beaten
2 Tbs (30 ml) sugar
1 tsp (5 ml) vanilla extract
2 - 3 large apples, peeled, cored, and cut into 1/4-inch
(5 mm) slices
Pure olive oil for deep frying
Powdered (confectioner's) sugar or cinnamon sugar for dusting
Combine 1 cup (250 ml) flour and baking powder in a mixing bowl. Stir
in the milk, egg, sugar, and vanilla until the batter is smooth.
Lightly coat the apple slices with flour a few at a time and then dip
into the batter. Heat the olive oil until the surface shimmers, about
350F (180C), and fry the apple slices until golden brown, turning
once. Drain on paper towels and sprinkle with powdered sugar or
cinnamon sugar. Serve immediately. Serves 4 to 6.
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