What's Cooking In The Kitchen?

Donuts! I love to be in the kitchen creating wonderful things to eat, but Fall always inspires me to spend more time than usual in there. I have been craving homemade donuts of late and I think it's time to give in and just make them. Time to summons up my willpower so I don't consume more than my share. :) Do you love donuts? If so, make a batch to enjoy on a chilly afternoon with a hot cup of tea or coffee. These freeze well too, so you can pull one out whenever you're in the mood.

Buttermilk Donuts
Ingredients:
2 cups buttermilk
2 large eggs, beaten
1 cup granulated sugar
5 cups sifted flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup butter or shortening, melted
Oil for frying

Glaze:
3 cups powdered sugar
1 Tablespoon margarine, softened (optional)
1/2 teaspoon vanilla
Milk or water

Combine the buttermilk, eggs, and sugar. Set aside.

Mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until a soft dough forms.

Roll out dough on a lightly floured surface to approximately 1/4-inch thickness (roll thin for best results). Cut with a 2-1/2-inch or larger donut cutter. If you do not have a donut cutter, use a glass and something smaller than the glass to cut out the donut hole. In a deep-fat fryer or electric skillet, heat oil to 375 degrees F. Fry the donuts on each side for approximately 1 min. or until golden brown. Drain on paper towels. Dip in a powdered sugar glaze while hot and decorate with nuts or candy sprinkles if desired. You can also just sprinkle with powdered sugar or shake them in a paper bag with cinnamon and sugar. I will leave most of mine plain.

For the Glaze:
Combine the powdered sugar, margarine, and vanilla in a mixing bowl. Mix well and add just enough mild or water until glaze is the consistency you desire. (A thinner consistency will produce a thin glaze on the donuts or a thicker consistency will be more like a frosting.)

Yield: about 3 dozen (depending on size)

These pack wonderfully in children's school lunches. Include some apple cider and what a perfect treat for a fall lunch!