Sunday, May 27, 2018

An Array of Dishes Paired with Languedoc Wines #LanguedocDay


When fellow #Winophile Jill of L'Occasion reminded The French Winophiles that May 25th was Languedoc Day and because sponsors have been so generous with previous Languedoc events*, I wanted to give them a shout-out and pull together a round-up of previous Languedoc pairings to share. But I was offline - chaperoning an 8th grade camping trip on the 25th - so this is tardy. Je suis vraiment désolé.

Languedoc Wines
Once a source only for inexpensive, bulk wine, Languedoc is showing its ability to make fantastic terroir wines at affordable prices. As France's largest wine region, the Languedoc is home to an array of climates and wine styles.

Typically considered red wine country, there are small amounts of rosés - particularly from Cinsaut, Syrah and Grenache - and an increasing number of whites made including Grenache Blanc, Marsanne, and local varieties such as Picpoul and Clairette. It has certainly won my heart with its breadth and depth of choices.

Pairings




Balsamic Roasted Strawberry Bruschetta with ChateauMattes-Sabran Rosé

Find Languedoc Wines..


On the web, on Facebook, on Twitter

*Disclosure: In previously posted recipes, as noted, I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Horchata (NOT 'de Chufa')


Horchata was the other drink that Team Mexico prepared for their camping dinner. Awhile back, I was teaching a class about Rice Around the World and my co-teacher is from Spain. When she saw that I was making horchata for class, she was perplexed because in Spain horchata is not made with rice; it's made with a kind of nut. So, she didn't know how that was applicable to our class. Since her husband is one of the 8th grade teachers, so I asked him about their horchata while the kids played games before heading up the hill to set up camp.

He explained about horchata de chufa. We found the translation as 'tiger nut.' But what I had prepared to make is the Mexican version...with rice! I did the first part of the process at home, but one of the students finished it up and got it ready for serving. Also, I did quadruple the recipe below to serve the masses.


Ingredients serves 10
  • 1 C uncooked rice (I used organic long grain rice)
  • 1 C boiling water
  • 2 C warm water
  • 1 C milk (you can use any kind of milk - rice, almond, etc. - we used whole cow's milk)
  • 2 cinnamon sticks
  • 1/4 C simple syrup (you can see a recipe here)
  • 2 t pure vanilla extract + more, as needed
  • 1 t ground cinnamon + more, as needed
  • Also needed: food processor or blender, mesh strainer or cheesecloth, ice for serving
Procedure
Add rice and 1 C boiling water to a blender (preferably high-speed blender or food processor) and let stand for at least 10 minutes for the rice to soften. Blend for several minutes until the rice is broken up a bit. Pour into a lidded jar and add remaining water. Add in the cinnamon sticks and let sit for 2-4 hours.

Add milk, ground cinnamon, vanilla and simple syrup and give it a quick stir to mix it up. Let sit for another 2 to 4 hours – longer is fine, too! I left mine overnight.


To serve, we did a final whirl in the food processor, removing the cinnamon sticks in the process. You can strain the horchata through a cheesecloth-lined fine mesh sieve and press out the pulp in the cheesecloth. But, in this case, the student who was making it said he wanted it thick. 

Adjust seasoning to taste, if you want more cinnamon or vanilla. Discard the rice pulp, if you've strained it, and serve the horchata with ice.

I didn't circle back to talk to the teacher from Spain. I was curious how this version compared.

Lavender-Salted Meringues #TheLostFamilySupperClub #Sponsored

This sponsored post is written by me in conjunction with the The Book Club Cookbook
 for the virtual supper party
 feature for The Lost Family. All opinions are my own.

The Lost Family Supper Club
A bunch of food bloggers are gathering - virtually, anyway - to share thoughts and inspired recipes ahead of Jenna Blum's June 3rd release of her new novel, The Lost Family. I was tickled to have been invited and love seeing familiar blogging friends - Wendy, Amy, and Sarah just to name a few - joining in. Also very happy to meet some new bloggers as well, including Beth, Emily, and Pam. And, I was so, so thrilled to be introduced to a new-to-me author that I already have a few more of her books on order. I can't wait to read more of her work!


Click here for more information about the virtual supper club.


From the Author
One of the things I love about these virtual parties is, obviously, getting to read the book early and share my thoughts and - even better - connecting with the author herself. Jenna shared that all the menus in The Lost Family "are a fusion of 1965-era favorites and German-Jewish comfort food, Peter and Masha’s favorite childhood dishes:  Masha’s “Little Clouds” (cream puffs with chocolate fondue),  Brisket Wellington, Chicken Kiev, and my favorite, Masha Torte—an inside-out German chocolate cake with cherries flambé."

Jenna admits, "I LOVE FOOD, and I had a joyous time creating and kitchen-testing all the recipes for Masha’s menus in The Lost Family (there are two, Spring 1966 and Fall 1965). I relied on my German friend Christiane’s mother’s recipes, my childhood memories of my Jewish grandmother’s dishes, the Mad Men Cookbook and similar cookbooks from the 1960s, and ingredients from my garden. ...but I’m not a chef, so there were some notable cataclysms, for instance throwing ice cubes into the oven to create crispy baguettes for Peter’s crostini (explosions) and dropping an entire Masha Torte on the floor (flaming explosion; we ate it anyway, and it was good!)." That would have been quite a sight to see! I'm not sure I would have been brave enough to eat the torte off the floor...though I'm certain she's a much better housekeeper than I am!


And, then, she sent us chocolates and a recipe because it's not a party without party favors, right? That's what my kids say anyway! Thanks for these.

On the Page
Jenna describes her book this way: "The Lost Family is a novel about a German-Jewish Auschwitz survivor named Peter Rashkin, who emigrates to New York, starts a restaurant, and falls in love—only to find his new American family haunted by the wife and daughters he lost during the war."

And I read through over 300 pages (riveted, by the way, but I'll get to that in a second) before it struck me. The title isn't just about the family that Peter lost when Masha, Vivian, and Ginger were ripped from his life during the war; the title also refers to the family that he has now. They are all lost. Peter, June, and Elsbeth are each lost and isolated in their own way. Rudderless, I might say. 

Maybe Jenna didn't intend it that way, but I suspect she did.

Peter is driven. June is bored. And Elsbeth is a teenager. All of them crave something. I am not going to give away too much of the book. You should really just read it once it's released... just a few more days! But there are some passages that I wanted to share. These showcase her delicious prose.

"[Peter] turned to the flats of seedlings he had hand-selected from various Long Island farms. These vegetables were the staples of Masha's spring menu, and he thanked them silently as he tapped them from their black plastic containers, untangled their roots, and set each plant in the soil. The salad greens - Bib and Boston lettuce and arugula - should be ready by mid-May, along with radishes, and about a week later, spring peas, onions, and leeks. The others would ripen in summer; Big Boy and yellow cherry tomatoes; beets, fingerlings, sweet potatoes, cabbage, Brussels sprouts, squash, cucumbers, string beans. Peter checked each type of plant off the list on his notepad once it was in the ground" (pp. 101-2).

"Peter watched her, the smile fading now. Rain trickled down the window next to the bed, making shadows on his face. He was no longer the ghastly no-color he had been in the hospital, as translucent as if he were his own ghost, but his skin was still tinged the bluish white of the skimmed milk he disdained, claiming it tasted like water. ...She met her husband's inquiring gaze and held it, and she felt as if she were traveling an emotional umbilicus into him, arcing into what it must be like to be Peter, lying in this bed, helpless in this room; to be Peter in his kitchen, measuring, tasting, content; to be young Peter arriving in this country, an unwilling immigrant, pushed this way and that by shoving muscular crowds who had been born here, finding his way and place among them nonetheless" (pg. 289).

I found Peter the most compelling character, but it's the intersection and collision of the three Rashkins that's the centerpiece of the book. They collide, they repel, and they clearly attract, too.


On the Plate
As Peter is a chef, there is no dearth of food in this novel. We see menus from his restaurant. There are meals over which the characters linger; there are meals grabbed in haste. We read about lavish, exotic dishes; we get a snapshot of June's midwestern fare - think olive loaf and A&W root beer!

And when I first read 'Little Clouds' on his menu from Masha's, I thought: meringues! Turns out that it was cream puffs filled with vanilla ice cream accompanied by mini chocolate fondue for dipping. But I still had meringues in my mind. Plus I had an abundance of egg whites from the base of my Fläderblomsglass (Swedish Elderflower Ice Cream). That recipe is posting soon, so stay tuned for that.


Given my incorrect assumption about the Little Clouds on Masha's menu, I still decided to go with meringues for the party. I did dress them up a little with a few drops of natural food dye and some lavender-vanilla salt that I had on-hand.

Ingredients makes 3 dozen meringues

Meringues
  • 8 egg whites, room temperature
  • 1 t tapioca starch
  • 2 C organic granulated sugar
  • 3 to 4 drops natural food dye, if using
  • Also needed: baking sheets, silicone mats or parchment paper, piping tool or bag (optional)

Vanilla-Lavender Salt
  • 1/4 C vanilla salt
  • 1 t dried organic lavender buds

Procedure

Preheat oven to 225 degrees F and line two large cookie sheets with parchment paper or silicone mats. Set aside.

In a large mixing bowl - that's completely clean and grease-free - combine egg whites and tapioca starch. Using a hand-mixer, beat on low until mixture becomes foamy. Increase speed to high and add sugar slowly, about 1/4 C at a time, beating between each addition until the sugar is dissolved, approximately 10 to 15 seconds between each addition.

Beat until mixture is thick, shiny, and has doubled in volume. Mixture should have stiff peaks. Once you get stiff peaks, stop. Stir in food coloring, if using.


Fit a piping bag or tool the a large star tip. Transfer the meringue to the piping tool and pipe onto prepared sheets. The meringue cookies can be pretty close as they don’t spread. Sprinkle with lavender salt.

Bake for 1 hour. Then turn off the oven and leave the door ajar. Let cool in the oven for another hour.


Meringue cookies should be crisp on the outside. Store them in an airtight container and keep them away from heat. Heat and moisture will often your meringues.


Enjoy with a strong cup of coffee...and a good book such as The Lost Family by Jenna Blum.

Find the author and sponsors...



on Twitter, on Facebook, on Instagram, on Pinterest




on Twitter, on Facebook, on Instagram, on Pinterest

*Disclosure: I did receive a complimentary, advance reading copy of The Lost Family by Jenna Blum for my participation in the  #TheLostFamilySupperClub party. Opinions are my own. I received no further compensation for this post.

Saturday, May 26, 2018

Agua de Jamaica (Hibiscus Cooler)


When Thursday's dinner crew decided to cook and serve a meal with Mexican dishes, I asked them about special beverages from that country and they opted to make Agua de Jamaica and Horchata


Agua de Jamaica translates to 'hibiscus water' and is an infusion of dried hibiscus flowers* and sweetener. It's easy to make and perfect as an ahead-of-time concoction. Some people call it 'hibiscus tea,' but as tea technically requires leaves from the camellia bush, I would go with 'hibiscus tisane,'  but 'cooler' works, too.

Ingredients 
makes 1-1/2 quarts of concentrate

Concentrate
  • 2 C organic hibiscus flowers
  • 8 C cold water

Cooler makes 6 servings
  • 1 C concentrate
  • 1/2 C simple syrup (you can see a recipe here)
  • 4 C water
  • Also needed: ice

Procedure

Concentrate
Place hibiscus flowers in the bottom of a large pot. Pour in cold water. Bring water to a boil. Reduce the heat to a simmer and cook for 10 minutes. Remove from the heat and let steep for 10 minutes. Strain out the flowers and you'll have about 1-1/2 C hibiscus concentrate.


Cooler
Blend the cooler ingredients together in a large pitcher (the kids used a mixing bowl because our batch was so big!). Chill until ready to serve. Give the pitcher a stir before pouring into individual glasses filled with ice. Serve immediately.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Friday, May 25, 2018

The Gift of Food and Time


Everyone is gifted in one way or another, right? Me? I can feed people! So, when the 8th grade teachers asked if I would head up the food portion of the graduation camping trip, I didn't hesitate. Then, in typical Camilla-style, I added crazy complicating details.

I knew I would have four different teams, each cooking one meal: Thursday dinner, Thursday dessert, Friday breakfast, and Friday lunch. I offered to come in, meet with the kids, meal plan, shop, and guide them through four different international menus. It's an international school, after all.

So, stay tuned for the recipes as we have Team Mexico serve up a taco and burrito bar with rice, beans, pico de gallo, plus horchata and agua de jamaica!



Team France made crêpes and meringues for around the campfire. Yes, meringues. Yes, I know we're camping.


Team USA - also known as the Melting Pot - served açaí bowls, chicken and waffles, yogurt, granola, eggs, and bacon.


And, finally, Team Vietnam made bánh mì, fresh spring rolls, and boba tea.


I am really going to miss seeing these kids all together. I have known some of them since they were in kindergarten...and some from even further back in pre-school!


 Happy graduation. Job well-done to all of them.

Wednesday, May 23, 2018

Charred Grapefruit Gin & Tonic #BBQWeek

This post is sponsored in conjunction with #BBQWeek. 
I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone. 
This recipe is intended for readers 21 years and older. Please drink responsibly.

Welcome to the fourth day of our fantastic #BBQWeek. Though the event goes for one more day, today is my final post. I had a major kitchen fail with the dessert that I had planned for tomorrow and I didn't have time to re-do it...I am currently in the boonies with the 8th grade class, wrangling them to prepare, cook, and serve four different international menus. Sometimes I really do wonder about my sanity. But I hope that (1) they have a memorable graduation camping trip and (2) are inspired to make some of these dishes in the future.

In any case, #BBQWeek has been a fun and food-filled event coordinated by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. Not only did they organize all of the food bloggers, but they lined up some fantastic sponsors who shipped us ingredients and items for use in creating recipes for the event. So nice! 

And our generous sponsors are also offering prizes to our readers. So, don't forget to check out the prizes and enter the giveaway from our sponsors: my intro to #BBQWeek post!

Day Four #BBQWeek Recipes...

Charred Grapefruit Gin & Tonic

Gin and tonics are one of my favorite summer sippers. Imagine sitting in the sweltering heat, overlooking a lake or shoreline. Now add a slice of salt-sprinkled grilled grapefruit and you have a winner. I like to use St. George Botanivore gin with its bergamot notes. And, because I am allergic to quinine, I use a locally made tonic syrup.


Ingredients makes 2 cocktails
  • 4 slices organic pink grapefruit
  • 3 ounces gin
  • 2 ounces tonic (I am allergic to quinine, so I use a quinine-free tonic syrup)
  • 2 ounces soda
  • salt (I used fleur de sel)
  • Also needed: ice, grill or grill pan, cocktail shaker, muddler, two rocks glasses



Procedure
Heat a gas grill or grill pan over medium heat. Place grapefruit on grill and cook, flipping once, until lightly charred, approximately 1 minute on each side. Remove from heat and set aside. Slice 1 in half for the garnish and sprinkle with salt.

In a cocktail shaker or large mason jar, muddle 2 to 3 slices of grilled grapefruit, extracting as much juice from the slices as you can. Fill the container with ice and pour in gin and tonic. Shake or stir to combine.


To an ice-filled glass, strain in the gin mixture. Top with soda and garnish with grilled grapefruit slice.

Cheers!

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating Bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

Tuesday, May 22, 2018

Grilled Kale Salad with Ricotta #BBQWeek #Sponsored

 This is a sponsored post written by me on behalf of Adams Extract and Spice, a sponsor of #BBQWeek.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

We're here at Day Three of a fun and food-filled event coordinated by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. Not only did they wrangle all of the food bloggers, but they lined up some fantastic sponsors who shipped us ingredients and items for use in creating recipes for the event. So nice! 

And our generous sponsors are also offering prizes to our readers. So, don't forget to check out the prizes and enter the giveaway from our sponsors: my intro to #BBQWeek post!

Here are the #BBQWeek Day Three Dishes...


Adams Extract and Spices
I love that this company started as a husband wanting to create a better product for his wife. That's love! Adams traces its beginnings back to 1888 in Michigan, when John A. Adams began making and selling Adamur, his Green Plant Sarsaparilla extract. In 1905, he and his family relocated to Texas. At that time, most vanilla was phamaceutical and labeled “Do not bake or freeze.” Adams, whose wife yearn for a flavoring that wouldn’t bake or freeze out, announced that he would produce a better vanilla product. Done!

Still located in Texas the company now manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

For this event, they sent me samples of three of their blends - Burgers Fries & More, Sweet & Smokey Seafood Seasoning, and The Great Steak of Texas. I opted to showcase the Burgers Fries and More for this recipe.

Grilled Kale Salad with Ricotta

Quickly grilling kale makes it crispy. Pairing it with creamy ricotta transforms it into my new favorite salad. You could make your favorite vinaigrette, but I just drizzled with some balsamic vinegar. Super easy.

Ingredients serves 4
  • 12 large or 16 small organic kale leaves
  • 1 T olive oil
  • seasoning, as needed (I used Burgers Fries & More from Adams Extract and Spices)
  • 1 C fresh ricotta
  • 2 T balsamic vinegar
  • freshly ground salt, as needed
  • freshly ground pepper, as needed
  • Also needed: brush, grill or grill pan

Procedure
Heat a grill or grill pan over medium-high heat. Brush kale leaves with oil; sprinkle with seasoning. Grill kale, flippping once, until crispy and charred at edges, approximately 2 minutes.

Transfer to a cutting board and cut into 2" lengths. Place the leaves in individual serving bowls. Top each serving with 1/4 C ricotta. Sprinkle with more seasoning and salt and pepper, if needed. Drizzle with balsamic and serve immediately.

Remember...you can enter to win a prize packet from Adams Extract and Spice. Just visit my intro to #BBQWeek post!


Find Adams Extract and Spice
on the web: here
on Twitter: here
on Facebook: here
on Instagram: here

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

The Language of Flowers... and Doughnuts #FoodieReads


No books logged for my Foodie Reads Challenge and it's already the third week of the month. What?!? it must be the end of the school year. It's not that I haven't been reading; I read every night. I just haven't finished any books this month. 

Well, last night while the boys were working on a project with Jake, I picked up a book that I've had on my nightstand for months and settled under a blanket on a bean bag. The Language of Flowers by Vanessa Diffenbaugh.* And I read it from start to finish before heading to bed.


It turns out that it was written by someone I know...sort of. Well, I know her husband as he's the superintendent of our school district and we sit in meetings every month as the high school moves through its certification as an IB (International Baccalaureate) school. But I never put that together until I was staring at the cover and thought, "That's a fairly unusual last name. I wonder if they are related." They are!

On the Page
The story opens with Victoria who has just turned 18 and aging out of the foster care system. We learn that she had been abandoned as a baby and for the past eighteen years has been bounced from foster home to foster home and, finally, group home after group home. She was abused, by some caregivers, but mostly just unloved and that perpetual state of emotional uncertainty hardened her into person who wants only a locked door and no one to disappoint.

When she leaves the group home, she ends up living in a park in the middle of San Francisco until she lands a job working with a florist. I worked as florist my last two years of college in Berkeley, so I devoured the descriptions of the middle-of-the-night flower markets, the stress of dealing with wedding arrangements, and joy that flowers can bring. I could completely relate to Victoria as a florist...as an angry, lonely young woman not so much.

I am not going to ruin the story for you, suffice it to say: for someone who keeps everyone at arms' length, she ends up with a whole tribe of people who care for her, including a flower vendor at the market who is connected to her past.

Diffenbaugh jumps back and forth in time between 9-year-old Victoria and the one foster mom who actually understood her and planned to adopt her to adult Victoria who actively shoves people out of her life. It's a captivating story and I am definitely going to track down more of her books.

I loved the characters. I loved the story. And I, especially, loved the messages of the flowers. When I was a florist, I not only created bouquets whose flowers added interesting textures and colors, but I did know the meanings behind them. I didn't always tell the customers the meanings, but I enjoyed adding in secret messages to my arrangements.

 The Language of Flowers
I took these photos on a recent trip with two of my best friends to Filoli, a beautiful garden in Woodside, California.


Tulips are a declaration of love.

Pansies say 'think of me.'

Wisteria is a welcome.

Ranunculus declares, 'you are radiant with charms.'

On the Plate
For a book about flowers, there is a surprising amount of food. Victoria is punished by foster families who withhold food. And food is also the way that people include her in their family - by inviting her to their tables and feeding her.

I decided to whip up a batch of doughnuts because they played a part in her first encounter with the mysterious flower vendor outside of the market. He had left her a message at his stand. "On the underside of ribbon, in a scratchy hand I recognized from flower prices on the chalkboard, were the words Monday, 5 p.m., 16th and Mission. Donuts for Dinner. The black ink had spread onto the silk so that the words were almost unreadable, but the time and place were clear" (pg. 71).

Okay, so I didn't serve them for dinner, but they were breakfast! Oh, and about the spelling - I've always spelled them 'doughnuts' but Diffenbaugh spelled them 'donuts.' I'm not sure what is correct. How do you spell them??

Sugar & Spice Doughnuts

Ingredients makes approximately 15 doughnuts
Doughnuts
  • 1/4 C butter, room temperature
  • 1/4 C olive oil (or other vegetable oil)
  • 3/4 C organic granulated sugar
  • 2 large eggs
  • 1 t pure vanilla extract
  • 2 2/3 C flour
  • 1/2 t baking soda
  • 1/2 t ground nutmeg
  • 1 t ground cinnamon
  • 1/4 t ground cardamom
  • 1/4 t ground ginger
  • 1 C whole milk
  • canola oil for spraying the pan
  • Also needed: mini donut pan*
For Serving
  • 5 T butter, melted
  • 1/2 t ground nutmeg
  • 1 t ground cinnamon
  • 1/4 t ground cardamom
  • 1/4 t ground ginger
  • 1/3 C organic granulated sugar


Procedure
Preheat oven to 425°F. Spray mini doughnut pan with canola oil spray.

In a large mixing bowl, beat together the butter, oil, sugar, eggs, and vanilla. Pour in the milk. Whisk till incorporated. Gently fold in the spices, flour, and baking soda until fully incorporated. Spoon the batter into the hollows until the batter almost reaches the top of the pan.

Bake for 7 minutes - or until the doughnuts are golden brown and raised. Remove from oven and let cool in the pan for 2 to 3 minutes. Turn the pan over to invert the doughnuts onto a cooling rack. Repeat until all the batter is used.

While doughnuts are cooling, make the topping. Melt the butter in a small skillet and keep warm. On a plate, blend together the sugar and spices. Dunk each cooled doughnut in butter, then place - butter-side down - in the spice-sugar mixture to coat. Place on rack or tray for the butter to set. 


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

   
Here's what everyone else read in May2018: here.

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