These spiral-shaped doughnuts start with a choux pastry base, or pte choux. Here’s exactly how to make them for your next fancy brunch!

What is a French cruller?

French cruller doughnuts are made with pte choux as a base. The choux pastry is made by heating a base of butter, water, milk, sugar, salt and flour, which is then mixed with eggs to create a smooth and shiny mixture. Instead of molding the doughnuts by hand, you pipe the choux pastry into circles, chill them and then deep-fry them. This creates a golden, crispy exterior with a delicate, airy center. Eat them on their own or dunked in a simple vanilla glaze for an extra touch of sweetness.

How to Make French Crullers

Ingredients

• 1/2 cup butter, cubed
• 1/2 cup water
• 1/2 cup 2% milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Oil for deep-fat frying

Glaze:

• 1-1/2 cups confectioners’ sugar
• 2 to 3 tablespoons 2% milk
• 1 teaspoon vanilla extract

Directions

Step 1: Make the choux pastry base

In a large saucepan, bring butter, water, milk and sugar to a rolling boil. Add flour and salt all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.

Step 2: Mix in the eggs

Remove from heat; let stand five minutes. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.

Step 3: Chill the choux pastry

Insert a large star tip in a pastry bag; fill with pastry dough. Refrigerate dough until chilled, at least one hour.

Step 4: Pipe the doughnuts

Cut parchment paper into eighteen 3-inch squares. Pipe a 3-inch circle on each parchment square.

Step 5: Fry the doughnuts

In an electric skillet or a deep fryer, heat oil to 375F. Carefully lower squares, pastry side down, a few at a time, into hot oil (leave parchment on the pastry in the oil). Cook for one minute. Carefully remove paper with metal tongs. Fry until golden brown two to three minutes on each side. Drain on paper towels.

Step 6: Glaze the doughnuts

In a small bowl, mix confectioners’ sugar, milk and vanilla until smooth. Dip tops of warm doughnuts into glaze.

How to Store French Crullers

French crullers are best served fresh to maintain the ideal texture, especially once they’re glazed. Leftover crullers can be stored in an airtight container at room temperature for two to three days.

Tips for Making French Crullers

What type of oil should you use to fry French crullers?

Frying French crullers in oil is key to creating the ideal texture. Choose an oil for frying with a high smoke point of at least 400 and a neutral taste, such as vegetable oil, avocado oil or canola oil. You don’t want to use an oil with a low smoke point, such as olive oil, coconut oil or flaxseed oil.

How can you make sure French crullers fry up fluffy?

To craft the perfect French cruller shape and texture, use a large enough piping tip to create a tall piped ring of choux pastry. Chilling the dough at least one hour will also help to create a reaction with the hot oil. The oil must be consistently hot enough at 375 so the doughnut doesn’t soak up too much oil and maintains its fluffy, tall shape.

What other types of glaze can you put on French crullers?

While a simple vanilla glaze will add a touch of sweetness to your homemade crullers, there are plenty of other possibilities. Consider making a chocolate glaze, maple glaze or even a fruit topping such as lemon or orange glaze.

How else can you make French crullers?

Frying French crullers will produce the best texture for your doughnuts, but they can also be baked. This will result in a different, firmer exterior texture. To bake crullers, pipe the choux pastry onto a baking sheet lined with parchment paper. Bake at 450 for five minutes and then reduce the oven temperature to 350 to bake for another 15 minutes. After 15 minutes, turn off the oven and let the doughnuts sit in the oven with the door cracked for five minutes.

The post Homemade French Cruller Doughnuts appeared first on Taste of Home.

This no-cook spaghetti sauce is a true weeknight savior, even for beginner cooks. Just whisk the sauce ingredients in a large bowl, add cooked spaghetti, toss to combine and dinner is ready! This pasta is savory thanks to Parmesan cheese, tart thanks to a ton of fresh lemon juice and perfumed with the fragrance of basil throughout.

Giada De Laurentiis’ Lemon Spaghetti Recipe

Ingredients

• 2/3 cup freshly grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/2 cup fresh lemon juice (from about 2 lemons)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound dried spaghetti
• 1/3 cup chopped fresh basil

Editor’s Tip: You can easily make this recipe vegan by using a plant-based Parmesan cheese.

Directions

Step 1: Combine the sauce ingredients

In a large bowl, whisk together the cheese, oil, lemon zest and juice, salt and pepper. Set aside.

Step 2: Cook the pasta

Meanwhile, bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente. (Check the package for a suggested cook time.)

Reserve 1 cup of the cooking liquid and drain the pasta.

Step 3: Combine the sauce and pasta

Add the spaghetti to the bowl with the sauce, along with the basil. Toss the pasta with enough of the reserved cooking liquid to moisten, starting with 1/4 cup and adding more as needed. Taste and adjust the seasonings, if desired.

Divide among bowls and serve.

What to Serve with Giada De Laurentiis’ Lemon Spaghetti

Giada recommends serving this pasta with grilled fishthink grilled shrimp or grilled swordfish. Giada’s chicken piccata would also be a great pairing. To keep the meal vegetarian, go for grilled zucchini or tofu instead. Keep the Italian vibes going with Giada’s lemon ricotta cookies for dessert!

Tips for Making the Best Lemon Spaghetti

• This pasta calls for fresh lemon zest and juice. Be sure to zest the lemons before juicing, since it’s challenging to zest a cut lemon.
• Do not let the spaghetti cool before combining it with the sauce. It’s key that the pasta is hot so it can absorb the sauce.
• For a dairy-free version, swap the Parmesan cheese for vegan Parm.

For another famous lemon pasta, check out Ina Garten’s lemon capellini.

The post Giada De Laurentiis’ Lemon Spaghetti Is a Ridiculously Easy Weeknight Dinner appeared first on Taste of Home.

As first lady to President Jimmy Carter, Rosalynn Carter was a champion for the performing arts, an advocate for mental health and a devoted wife.

While Mrs. Carter’s professional legacy will always be the activism and philanthropy she performed alongside her husband, her memory also lives on through the recipes she shared from her ’70s kitchen. This Rosalynn Carter cheese ring recipe is one of two recipes (her strawberry cake is the other) that were shared by the U.S. National Archives after her passing at the age of 96.

We are honored to share her recipe here. It’s an easy recipe that’s perfect for potlucks, holiday celebrations or any time you’re looking for a vintage recipe that will transport you back in time.

‘Plains Special’ Cheese Ring Recipe

Ingredients

• 1 pound sharp cheese, grated
• 1 cup pecans, finely chopped
• 1 cup mayonnaise
• 1 small onion, finely grated
• Black pepper
• Dash cayenne
• Strawberry preserves, optional

Directions

Step 1: Combine savory ingredients

In a large mixing bowl, combine all ingredients except the strawberry preserves. Mix well and season to taste with pepper.

Editor’s Tip: Grate the cheese fresh off the block for this recipe. It makes a world of difference!

Step 2: Chill

Transfer the mixture to a 5- or 6-cup ring mold. Cover with plastic and chill in the refrigerator until firm, for several hours or overnight.

Editor’s Tip: For easy unmolding, line the mold with plastic wrap or try these other tips for making a perfect mold.

Step 3: Serve

To serve, carefully unmold the cheese ring to a plate, and if desired, fill the center with strawberry preserves. Enjoy with your favorite assortment of crackers.

The post How to Make the ‘Plains Special’ Cheese Ring, One of Rosalynn Carter’s Most Iconic Recipes appeared first on Taste of Home.

What is an English custard tart?

Custard tarts are traditional British desserts that have been part of the cuisine since at least the Middle Ages, and they’re enjoyed by everyday citizens and royalty alike. They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, bite-sized tarts or larger tarts for slicing and sharing, like a classic treacle tart.

English Custard Tart Ingredients

• Eggs and egg yolks: The filling of an English custard tart is made with an egg custard, so you’ll need whole eggs and egg yolks to add richness. Including the whole eggs will give the custard a bit more stability as it bakes.
• Half-and-half: The custard filling is creamy but light, so half-and-half will be your best bet for the right consistency.
• Butter: Melted butter is an essential ingredient in both the short-crust pastry and the custard. It will create a flaky texture in the crust, and help to keep the filling nice and smooth.
• Nutmeg: Nutmeg is the classic topping for an English custard tart.

English Custard Tart Recipe

This recipe is for a single, large tart that serves six and was contributed by Community Cook Teri Rasey-Schloessmann from Tulsa, Oklahoma.

Ingredients

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup butter, melted
• 2 tablespoons half-and-half cream

Custard:

• 2 large eggs, plus 4 large egg yolks, room temperature
• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1-1/3 cups half-and-half cream
• 4 tablespoons butter, melted
• 1/8 teaspoon ground nutmeg, optional

Directions

Step 1: Mix dry ingredients for the crust

Preheat oven to 400F. In a large bowl, combine the flour, sugar and salt.

Step 2: Mix wet ingredients for the crust

In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated.

Step 3: Make the dough

Gradually add the egg mixture to the dry ingredients, tossing with a fork until the dough holds together when you press down on it.

Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate for at least 30 minutes.

Step 4: Blind bake the crust

Line the crust with two layers of foil and fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are lightly golden brown, 10 to 12 minutes.

Remove the foil and weights, return to the oven and bake until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely.

Editor’s Tip: There’s no need to dock the crust before blind baking it because the pie weights will keep it from puffing up too much.

Step 5: Make the custard filling

In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half cream and melted butter and stir until all ingredients are blended together. Carefully pour the custard mixture into the crust.

Step 6: Bake

Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving.

Editor’s Tip: The custard will continue to firm up as it cools, so it’s important not to overbake it. Remove the tart when the edges are set, but the center still has a slight wobble.

Recipe Variations

• Give it a lemon twist: To make a lemon custard tart, add 2 tablespoons of lemon zest to the crust. Then reduce the amount of melted butter in the custard by 2 tablespoons and substitute with 2 tablespoons of lemon juice. Try this same variation with other fresh citrus fruits like grapefruit or oranges.
• Top it with berries: Once it’s baked and cooled, top your custard tart with fresh berries (like these cute berry tartlets) for a beautiful presentation and added flavor.
• Use a different spice: Instead of nutmeg, try a sprinkle of cinnamon on top of the tart.

How do you store an English custard tart?

Place leftovers in an airtight container and store in the refrigerator for up to two days. Remove and let stand at room temperature for 10 minutes before serving.

Can you freeze an English custard tart?

Freezing custard tarts is not recommended. The custard is likely to split and the pastry may become soggy.

English Custard Tart Tips

Do I need to use a tart pan?

You can make English custard tarts with other types of pans. If you don’t have a tart pan, try using a springform pan or a pie dish.

Can you use store-bought custard?

English tarts are made with an egg custard. Store-bought custard does not contain eggs; it relies on cornstarch to thicken it, so you won’t get the same rich flavor and creamy texture.

The post How to Make an English Custard Tart appeared first on Taste of Home.

This recipe for pecan pie brownies starts with chocolaty brownies as the base and has a sweet, gooey pecan pie topping. It’s everything you love about pecan pie paired with the ultimate base layer. Try a batch for Thanksgiving or a holiday dessert exchange. Everyone in the group is guaranteed to ask for seconds.

Ingredients for Pecan Pie Brownies

Cocoa powder: Cocoa powder gives these brownies great flavor. Choose natural, unsweetened cocoa such as Hershey’s Cocoa Powder or Nestle Cocoa Powder.

Light corn syrup: This recipe uses corn syrup in both the brownie base and the topping. It adds chewiness to the brownies while helping make the ideal gooey pecan topping.

Pecans: Pecans are the star of the show for this decadent dessert. You can choose to buy whole pecans and roughly chop them yourself or purchase a package of chopped pecans.

How to Make Pecan Pie Brownies

This recipe makes 12 or 16 brownies.

Ingredients

Brownies:

• 1 cup granulated sugar
• 3/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 3 eggs, beaten
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 1/4 cup hot water

Pecan topping:

• 1/2 cup brown sugar
• 4 tbsp light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted
• 2 eggs, beaten
• 2 cups chopped pecans

Directions

Step 1: Mix the dry ingredients

Preheat the oven to 350F. Line a square baking pan with parchment paper. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.

Step 2: Add the wet ingredients

Mix the oil, eggs, corn syrup and vanilla extract into the dry ingredients. Stir in the hot water. Transfer the batter to the prepared baking pan.

Step 3: Bake the brownie layer

Bake the brownie layer for 20 minutes.

Step 4: Prep the pecan pie topping

While the brownie layer is baking, mix together the brown sugar, corn syrup, vanilla extract, melted butter and eggs. Mix in the chopped pecans. After the brownie layer has baked for 20 minutes, remove it from the oven and spread the pecan pie layer on top. Bake for an additional 20 to 25 minutes until the pecan pie filling has set.

Step 5: Cool and cut the brownies

Once the brownies are baked, remove the pan from the oven and allow the brownies to fully cool and set, at least one hour, before cutting them into squares. For best results, transfer them to the fridge once cooled to chill for one hour before cutting.

How to Store Pecan Pie Brownies

Pecan pie brownies should be stored in an airtight container or zip-top plastic bag. Store at room temperature for up to three days or in the fridge for up to five days.

Pecan Pie Brownie Tips

Can you use boxed brownie mix in a pinch?

No time to bake a batch of brownies from scratch? No problem! Use brownie mix instead. Prepare the brownie mix according to the instructions on the package. Just before they’re finished baking, remove the pan of brownies from the oven, add the pecan topping and put the pan back in the oven to finish baking. If you’d prefer to use your go-to brownie recipe, you can easily make that swap as well.

What can you use if you don’t have corn syrup?

Corn syrup gives the pecan pie layer its gooey texture. In a pinch, replace it with honey, cane syrup or brown rice syrup.

The post How to Make Pecan Pie Brownies for the Ultimate Last-Minute Thanksgiving Dessert appeared first on Taste of Home.