Donut Cookbook: Easy Delicious Recipes for Baked and Fried Donuts by Cynthia F Nathan
TOC starts this book where recipes are listed under baked or fried donut recipes.
Intro material is about donuts, essential ingredients, tips, and storing and equipment needed,
Each recipe starts with a title, few have a short summary, total time, serving and yield.
List of ingredients and you should be able to substitute for your healthier dietary needs: low fat, low sodium, low sugar and fresh vs canned items.
Some contain a lot, be sure to have them all first.
Directions are given, and some nutritional information per serving: calories, carbs, protein, cholesterol, fat, sat. fat, sodium, calcium, potassium, fiber, sugar, vit a, c and iron.
Some have DV - daily value, other recipes do not even list these. Some have NO nutritional information at all.
There are NO pictures. Quite a few to choose from.
Canning and Preserving: What You Need to Know to Can Vegetables, Fruit, Meat, Poultry, Fish, Jellies, and Jam. Along with a Guide on Fermenting, Dehydrating, Pickling, and Freezing for Beginners by Dion Rosser
TOC where recipes are listed in different food categories.
Intro is good for all levels of canning knowledge, why can food, benefits, common approaches, different methods of preserving. Supplies, ingredients, equipment for various ways to preserve, budgeting, storing.
Tips on using all kinds of foods to preserve. References at the end but NO real recipes with measurements and ingredients.
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