This morning I decided to treat everyone to doughnuts. I used my normal recipe with some adjustments and these were really good. The kids said they tasted like that candy, Circus Peanuts, but I don’t think so.    Do you spell it donut or doughnut? Both are correct but I am seeing the first spelling more and more! Donut,doughnut…as long as they taste great who cares?

  The only trick to making really good doughnuts is a clean oil, temp 375F, and a dough that is so soft it is nearly, but not quite, impossible to work. Oh! And cut straight through the dough, twisting deflates it some even though it is not yeast risen.

 Banana Cake Doughnuts

      about 3 dozen plus doughnut holes (or donut holes if you are making donuts)

4 eggs beaten

2/3 c sugar

1/3 c buttermilk

1/3 c butter-melted

1 tsp vanilla

1 tsp banana flavor (Frontier does a good one)

3 1/2 c flour

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg (FRESHLY GRATED!!!)

Combine eggs and sugar, beat until smooth and light. Add  buttermilk, cooled butter, vanilla, and banana flavor.  Sift dry ingredients. Add egg mixture and beat until smooth. Chill ( don’t chill the dough…it does make it MUCH easier to work. I just never have time)

  Roll out about 1/3 inch thick. cut with floured cutter. Let stand about 10 minutes.

   While waiting make icing:

1 c confectioners

1/4 c butter

1/2 tsp vanilla

1/2 tsp banana

mix thoroughly and ad a little buttermilk to thin if needed or add more confectioners to thicken.

Drop doughnuts in 375 oil. Fry only a couple at a time. I have a large fryer and I do 4-5 at a time.  Turn when one side is golden.  Fry until done. Drain and place on absorbant surface (this is how I recycle my brown paper bags..) Glaze while still warm.

Post from: Baking Delights

  Now, I never met my grandmother because I was born when my parents were in their 40’s and she was long gone by then. But she was an amazing woman by all counts, raising 7 children on a farm in Michigan. She used to tie my Uncle, the oldest, to the clothesline to keep him out of trouble while she did chores.

  This catsup is yummy..and if you have never made it homemade you should. It is so much different from the bought kind. Right now, with tomatoes becomming ripe and plentiful it is an excellent time to try your hand at canning. This can be canned open kettle because of the acidity of the tomatoes and also the sugar content. You can also pressure can it if you want.  Check out the Ball Blue Book, or the Ball website for instructions on canning.

Gramma Vincent’s Tomato Catsup

1/2 bushel ripe tomatoes

1/2 dozen medium onions

  Cook and press through a seive. Let stand overnight and the next morning dip off the water that rises to the top. Place tomato mixture in a large kettle.

Add the following spices tied in a bag:

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp mustard seed

1/2 tsp celery seed

1/2 tsp all spice

 Add 5 cups of sugar and 1 qt vinegar, reserving one cup for later.

2 Tbs salt

1/4 tsp red pepper (more if a spicier product is desired.)

 Cook slowly 2 hours. Add remaining 1 c vinegar and continue cooking until thick (about 2 more hours). Stir often to keep from sticking. Remove spice pag and seal in sterilized pint jars.

  7 pints.

Note(from Gramma):

  I didn’t pour off the liquid, instead, after ingredients were added and cooked for one hour I dipped it off three or four times then boiled it down for more catsup.

Note from Marye: I didn’t follow that last bit..but I wanted to add it for posterity.

Post from: Baking Delights