Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

Place in a greased bowl, cover and let rise until double in bulk.

Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

Mix the wet ingredients seperatly and then mix the dry ingredients seperatly, then combine the two mixes.

Dry the hot dog(s) on a paper towel before putting the stick into the end puching it in until only 1 to 2 inches remains outside the hot dog. Make sure the hot dog with stick clear your pot of oils diameter, if not trim down the stick or push the stick into the hot dog further.

It is easiest to place the batter in a tall mug or similar object, long enough to accomodate the hot dog length. Once the oil reaches 350-360°F. Dip your hot dog into the batter and remove using a twisting motion to avoid air bubbles, keep trying until no air bubbles, place the tip of the battered dog into the oil, spinning it around and slowlyly dipping and spinning as close as you can get into the oil before letting go of the stick. Fry one or two at a time depending on your pot size, for about 3 minutes, make sure the frying corn dog is rotated for even cooking on all sides.

Remove from oil onto a paper towel. Enjoy with some honey mustard!

Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
Add the flour and salt to a large bowl, and mix together, then form a well in the middle.
Add the activated yeast mixture to the well, followed by the soft butter, mix it together until you have a sticky dough, cover the bowl with a tea towel and put it in a warm spot for 45 minutes.

When the time's up, turn out the dough onto a floured surface, spread a tsp of vegetable oil around the now empty bowl, knock the dough down and form it into a ball and place it back into the oiled bowl, coat the dough in the oil, cover the bowl and let it rise again for another 45 minutes.

Prepare a baking tray, by sprinkling some course semolina flour on it (traditional), or ordinary flour.
Turn out the dough onto a floured surface, this time carefully flatten it by hand, and using a rolling pin, roll it to approx ½ inch thick (13mm).
Using a 3 inch cookie/buscuit/scone cutter and cut out 6 circles, place them on the prepared baking tray, roll up the scraps of the dough into a ball and then roll it back out to ½ inch and cut a further 2 circles, you should now have 8 muffins.

Cover the muffins with a dry tea towel and let the muffins rise in a warm spot for 30 minutes.

Take a large frying pan or griddle, no oil, heat it up to about 390°F (200°C), and place 3 or 4 muffins at a time and cook them for 4 - 5 minutes on both sides, once they are golden brown and firm to the touch, remove from the pan and repeat with the rest.

These can be frozen, just defrost in the microwave and cut in half, or being very careful use a serrated knife to split the frozen muffin, then in either case, toast that muffin for 4-7 minutes, depending on your preference of crispiness. Enjoy!

Mix thoroughly all the ingredients.

Roll large size meatballs, 2+½ inches in diameter, careful not to pack them too tight.

In large fry pan or skillet fry the meatballs so they browned on all sides, do not worry about cooking the center, about 15 minutes.

Add to a pot of red sauce (aka gravy for those Italians following along!) and simmer for at least one hour (up to 4 hours).

Serve with pasta with Parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!

Juice the oranges, strain the juice in to a small sauce pan, add the sugar, corn starch and the egg, whisk together and turn the heat on medium/low and keep whisking until the mixture thickens. Push through a another fine strainer (removes any lumps from unmixed starch or egg proteins), set aside to cool.

Beat the cream until it begins to thicken, then add the vanilla and beat until stiff peaks form.

Once the Orange cream has cooled fold it into the whipped cream. Refrigerate for 2 hours.

Place the gravy, once it has cooled down into the mold, up to the fill line only! Place the top of the mold on and gently push the top into the mold, hopefully very little will leak out the top hole, which allows the mold to be full but not too full! Fill the other molds with gravy and then 2 of them with cranberry sauce. (or just do one or the other depending on your likes! Place in the freezer until solid, at least 2 hours depending on your freezer. It easiest to make these a day in advance and use them once you have all the layers cooked and cooled (except for the turkey of course).

Divide the turkey mixture into 4 balls. place a piece of plastic wrap down for each of the balls, or you can get one larger piece of plastic wrap and when its time to roll them, cut into four sections with a strait knife. Now for each of the turkey mixture balls get anothe top peice of plastice wrap a place on top of each ball, centering the balls between the plastic wrap, with a rolling pin, flatten the balls into a circle ¼ inch deep. Once all four are flattened remove and discard the top plastic wrap, leaving the bottom plastic wrap in place.

Place a couple tablespoons of stuffing on top of each flat turkey patty right in the center and gingerly spreadit into a circle being careful not to flatten the already flattened turkey patty. make sure to leave some turkey showing on the edges of each patty.

Now do the same with the mashed potatoes, place 2 tablespoons worth on top of the stuffing and spread out but not to the edges.

pop the frozen gravy and/cranberry sauce out of their molds (remove the top and use a butter knife to pop it out). Place in the very center of each turkey patty into the mashed potatoes, press it in lightly.

Now using the plastic roll the edges as close together as you can and slip your whole hand under the turkey, we are now leaving the bottom plastic wrap behind as we finish cupping the ball in one hand and using our other hand to crimp together the turkey edges, once crimped together you can kind of roll the ball in your hands to some out and make round. But be sure the turkey has held together beacause once this goes in to cook the center will have gone from frozen to melted. So now they are held together and are round, you can roll them in the Italian breadcrumbs to get an even coat, then cover and put in the fridge to firm up the outside and let the center melt. I left mine in the fridge over night in tupperware. But leave in the fridge for 3-4 hours at least.

I used a deep sauce pot to fry these in. Add ½ vegetable oil to a deep fry pan or sauce pan and put on medium low until it hits 350°F. Fry the giant turkey ball for a total of 8-10 minutes, let it fry for 1 minute at a time until all sections are golden brown, then keep the ball moving for the last three minutes to maintain an even brown coating

You can present these on a giant platter for a guest to grab or what I did was, add a dollap or 2 of cranberry sauce in the center of the plate and place the ball on top, I finished mine off with a sprinkle of basil. You can always swap out the dollap of cranberry with: gravy, mashed potaoes, rice, cheese sauce, what ever hits your fancy!

Add the egg to a large bowl, mix well, now add the sugar, add the yeast, add the salt, now add the warm water and warm milk, mix well.

Add the flour, mix together well. This dough should be wet. Cover with plastic wrap and let rest for 30 minutes.

Prepare all of your vegetables.

Mix the vegetables and cheese into the bread dough.

Place the wet dough into a piping bag or a large sandwich baggie, cut the end off when ready to pipe into your oil for frying.

Heat up 1-2 cups frying oil, 350-365°F. like canola or vegetable oil, in a large fry pan or sauce pot.

Cut the plastic corner out of the piping bag or baggie, pipe in 1½ inch long lengths into the hot oil.

Don't over crowd your pan, fry in batches. Flip fritters until golden on both sides, about 4-5 minutes.