I'm sorry for your loss Wonky. My thoughts are with you and your siblings.
I don't eat donuts, and never have = they go straight to the pit of my stomach and sit there, for days. However, a friend is obsessed with Krispy Kreme, so one day I broke down and tried one, a lemon filled. Light and airy, not heavy, not greasy. I've learned that some KKs put in more filling, and that is good. Some KKs put on a thicker layer of glaze, and that is not good. The nearest KK to me is about four hours away. I eat them three times a year, when I'm traveling. I'll be in big trouble is one should open in this area.
Mike - you're right about the mini-muffins! They are very much like a donut hole, and that is how I make them, too. It's been several years, or more; I think my husband would be happy if this discussion nudged me to make them again, soon.
Perfect timing! We'll be in Maine, and there is a new Krispy Kreme about a mile up the road from our campground. I'll get a dozen raspberry filled - yummy. I don't make donuts (I don't like donuts, except for fresh Krispy Kremes) but if you like a basic donut, my husband says the KAF recipe for Doughnut Muffins makes a decent imitation.
Happy, happy, birthday, SWirth! I imagine your yard and fields are a mass of beauty about now, and full of all kinds of birds. Enjoy!
I've been waiting for a really good deal for a while, and put in my order last night. My favorite to restock at this time of the year is the Italian Dressing salad base. I sprinkle it generously over cooked chopped red potatoes before adding mayo for potato salad. I agree with Baker Aunt -- check out this offering!
chocomouse.
Dinner last night was grilled boneless pork chops with a maple-bacon rub, asparagus risotto, and green salad. This morning I prepared salads for tonight: seafood, potato, and cole slaw.
Yesterday I made another batch of the Oat-Wheat-Flax buns, but had to shorten the rise time due to other plans, so they didn't rise as much and may be a little more dense. I should have just put the dough in the fridge until we got back home. We love these buns - thanks so much Baker Aunt for bringing this recipe to our attention. We need cookies in this house, so I'm planning to make the Coconut Citrus Cookies posted in the latest KAF catalogue.
Dinner last night was grilled salmon, potato chunks sprinkled with Penzy's Sandwich Sprinkles and roasted on the grill, and fresh asparagus from the garden. Rain is forecast for this afternoon and tonight, so I'm planning on liver, sauteed onions, pan-fries, and cole slaw.
We like to watch the young kits play in the yard, just like puppies or kittens, rough and tumble. For a couple years, we had a mother fox who would play with our cocker spaniel, chasing each other around the yard and nearby fields. I was never sure who was the predator and who was the prey!
No cooking here tonight -- lost our power! The marinara sauce was hot and fresh, but I had no way to cook the pasta. So I had leftover cold asparagus, and DH had the last of the egg salad for a sandwich. Apparently, a tree fell on our power line, it caused some very loud explosions (which we heard, sitting on our deck), and then started a fire at the base of the electric pole, in our woods. It took the fire department about 45 minutes to put out the fire, and another 3 hours for the power company to come inspect and reset the power. All winter long, with some big storms, we never lost power, and then something freaky like this happens!
This afternoon I made Ben and Jerry's Coconut Ice Cream, using their Sweet Cream Base #1, except that I used half and half instead of heavy cream. I know it is isn't as rich and creamy as using heavy cream, but it's still rich, delicious and better than store-bought.
For a potluck tonight, I made a salad with farfelle, spinach, black olives, red onion, and feta with Ranch dressing.
I've been traveling, but am now home for three days, leaving again early tomorrow morning, so I spent the morning in the kitchen. I made another batch of Chewy Maple Cookies, for the trip, and made KAF's Gruyere Stuffed Loaves but added chopped green olives. I used up odds and ends of cheese: Trader Joe's Cheddar-Gruyere, Cabot Bacon-Cheddar, and a gruyere from the freezer. I also rolled the dough out thinner, sliced it into 18 sections, and baked them in a pan that I think was intended to be a whoopie pie pan and some in a regular muffin tin. They should be good with baked beans for dinner tonight.
We ate two of the Wheat-Oat-Flax buns with dinner -- delicious! And very "sturdy". I think they'll hold up well with a burger and all the fixings, or any kind of a sandwich with wet ingredients such as lettuce and tomato. These may even replace my usual hamburger buns. Thanks, Baker Aunt!
Thanks for posting that Joan!
