Donuts Anyone!

To some this might be useless information but to some of us (like ME) who likes sweets it's not. A few facts about donuts. First, did you know that today is National Donut Day? Second, did you know that it began as a fundraiser for the Salvation Army in 1938? Third, it's held annually on the first Friday of June, in honor of the female volunteers of WWI who served doughnuts to soldiers behind the front lines. Another fact, sometimes doughnuts were cooked in oil inside the metal helmet belonging to an American soldier. One more fact, then I'll stop rumbling so you can run right out and get ya some! Doughnut cutters were fashioned from all kinds of materials, an evaporated milk can and a shaving tube, baking powder can tops and coffee percolator tubes, even a seven pound shell fitted with a one pound shell.

Look at all these scrumptious donuts they offer at Beyond Glazed in Sandy. I bet their shop will be buzzing today. I had the opportunity to stop in there with Terry and Emily one day when out shopping for market stuff. We couldn't pass it up, and besides that our sugar level was way low!
These little pretties made it home with me. All sorts of yummy in this box. There is strawberry lemonade, mint chocolate, pumpkin chocolate chip, coconut cream, key lime and a chocolate peanut butter.
And Emily's favorite maple bacon. I don't know about that combo, but she assures me it's heavenly.
And here are a few pictures of the doughnut bar we did for Jacob and Angie's wedding last July. It was fun to put together and the guest sure did like it.

So know that I have made you all hungry. It's breakfast time, and I can't think of anything better to serve you than doughnuts! Oh, here's a recipe for you, if you would rather make them yourselves. I'm sure that isn't on my list of things to day, I'll stop at the 'Spout for gas and get me one, or two!

Doughnut recipe

(approved by one of the original "Doughnut Girls"

5 cups flour

2 cups sugar

5 tsp baking powder

1/4 tsp salt

2 eggs

1 3/4 cups milk

1 tsp. lard

The dough must be thoroughly kneaded, rolled smooth and cut into little rings a little less that a quarter of an inch thick. Drop the rings into a fat that is hot enough to brown the doughnut slowly. The fat should be hot enough to bubble when the doughnut is dropped in. Turn the doughnuts several times so that they will brown evenly. Then lift them out, holding them over the kettle a moment to let the extra fat drip off, Dust with powdered sugar while hot. Yield: 4 dozen doughnuts.

Enjoy!