Red Currant Jelly Doughnuts

red currant jelly doughnuts - it's a messy job . . .

jelly doughnuts, peeps: i got to tell you, i was never a fan. until this past summer, that is, when i met a pal for lunch at a bakery in his neighborhood (and by “lunch” i mean we ate doughnuts and cookies and a slice of pie). he suggested that we try a doughnut of the jelly variety, i acquiesced, and it was delish. i’m not going to lie: i can’t quite remember the flavor – but i am thinking grape. the doughnut was slightly puffy, and yeasty, light and fruity, and oh, so tasty. i was officially hooked.
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apple brown betty (ish)

apple brown betty (ish)

first, i have an admission. references on this site as to how i did not grow up eating homemade birthday cake, how my childhood home never smelled of freshly baked pie, about how i ate drakes devil dogs and pepperidge farm raspberry turnovers and double stuff oreos in abundance, with nary a homemade baked good in sight, are plentiful. and for the most part, i’ve been telling the truth. however, my mom’s apple brown betty was the exception to the rule. she made it from scratch, she made it often, and i devoured it. read more

cornbread (the moistest of the moist)

slice o' moist cornbread

the cornbread thing came completely out of the blue. my husband was making chili two weekends ago and we both agreed that we needed cornbread to go with it (not to mention copious amounts of sour cream, shredded cheese, and avocado – but that’s just us). not having a go-to cornbread recipe in my collection, i began looking for a cooks illustrated recipe that my cousin had been raving about. i was certain the recipe would make a mean cornbread, as my cousin does not screw around in the kitchen, but it called for frozen corn and a food processor, and i just wasn’t feeling that.
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apple cider doughnuts

apple cider doughnuts

i’m not going to go into a big song and dance about why i decided to develop a recipe for apple cider doughnuts (it’s fall, people), but i will say that they are the only reason i take even a modicum of interest in apple picking (if your apple picking spot does not sell apple cider doughnuts (dusted in sugar, preferably warm, and in a brown paper bag) for eating before, during and after picking, forgive me, but you’re at the wrong orchard). and i’ll say this too: i’m really fond of ALL doughnuts (not just the apple cider variety), and yet it has been over a year since i posted a recipe for them (my last doughnut post was for buttermilk bars – slightly sweet, somewhat tangy, delightfully bar-shaped doughnuts; coated with the most aromatic of vanilla bean glazes). now, i can’t really explain how or why i let that happen (the many months of doughnut-less posts), but i can tell you this: the fall is not only bringing you apple cider fried-yumminess, but i’ll be sharing yeasted red-currant jam filled doughnuts in a week or so, too. happy? hope so . . .  
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