Missed out on the SundaySupper lineup (I thought I responded to the thread but I was wrong, oh well) with hometown recipes for a theme. To be fair, I already made my hometown recipe of Roma Pizza which every person who has ever been to an event in Hamilton has had. What else is there? Hrm. There’s a LOT of donut shops since Hamilton housed two 24 hour steel mills. It’s moved away from that onto more of a medical industry but hey, there’s always a Timmy’s on the corner to get your double-double on.
Timbits, or as yanks call them, donut holes are awesome. I think they threatened to take them away sometime last year and there was a polite protest so they apologized or something. That’s Canada for you. I dig the cake ones, and they would be easy to make if you had a cake pop machine however I decided to go old school and do the old-fashioned yeast raised glaze. You know, real doughnuts.
- 1 package yeast
- 1/4 cup very warm water 110 degrees
- 3/4 cup non-dairy milk warmed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3 Tbsp coconut oil liquid
- 2 Tbsp ener-g egg replacer whisked with 4 Tbsp water until frothy
- 3 cups all-purpose flour
- Canola oil for frying
- Whisk together the water, yeast, milk, sugar, salt, and 1 1/2 cups of the flour until combined.
- Add the egg replacer and beat until incorporated. Add the other 1 1/2 cup of flour, and using the dough hook, beat for 3-5 minutes until dough completely pulls away from the insides of the bowl. Once the dough is done, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.
- After the dough has risen, roll it out onto a floured surface at a thickness of about 3/4 inch thick and cut out using a small round cookie cutter. After cutting, place them on a greased pan, cover with plastic wrap and let rise for one more hour.
- Put at least 2 inches of canola oil in a heavy pan and heat on medium/high for a few minutes until it reaches 375 degrees.
- When the donut holes have risen to double their size, fry in hot oil for about 30 seconds per side. Check the bottom of the donuts and see if they are a nice golden color before flipping. Place holes on paper towels to drain excess oil and then dip them in glaze and put them on a cooling rack with wax paper under it to set.
- Blend the following: 2 Cups powdered sugar (sifted if lumpy) 3-6 Tablespoons of water or non-dairy milk. Should be on the runny side.
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Mommaâ€™s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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