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Showing posts with label donut recipe. Show all posts
Showing posts with label donut recipe. Show all posts

Friday, September 24, 2021

#COOKING WITH CLORIS--HISTORICAL MYSTERY AUTHOR D.S. LANG ON THE DONUT DOLLIES OF WORLD WAR I AND A DONUT RECIPE

WWI Donut Dollies
Author D.S. Lang has been making up stories since she was a little girl. Along the way, she’s taught at the junior high, high school, and college level, and worked as a program coordinator, a golf shop manager, and an online tutor. Now, she spends much of her time reading, researching, and writing. Most recently, she has delved into the Great War era and the years immediately after it. Her Arabella Stewart Historical Mystery Series was inspired by her Great Uncle Brice who served in the American Expeditionary Force during World War One, and by her love of historical mysteries. Learn more about D.S. and her books at her website. 

My Arabella Stewart Historical Mystery series is set shortly after the Great War (World War I). The main character, Bella, was a United States Army Signal Corps operator. Her childhood friend, Constable Jax Hastings, served as a lieutenant in the American Expeditionary Force.

 

In doing research for the series, I have found many interesting details to weave into the books. One involves “Donut Dollies.” The “Dollies” were active from World War I through the Vietnam War.

 

The “Donut Dollies” of World War I brought a taste of home to the American Expeditionary Force serving in the trenches of France. All were Salvation Army volunteers who were best known for providing coffee and donuts at the front, where they faced being gassed and bombed along with the troops. More than 100 ladies were involved.

 

Because the donut-making machine was yet to be invented (that happened in 1920), the women had to be creative in producing the fried concoctions. Sometimes, they used baking powder cans to cook the donuts, tin cans to cut them, and used artillery shells to roll out dough. 

 

In addition to making donuts and coffee, the women mended uniforms, helped nurse the wounded, and wrote and read letters for illiterate soldiers.

 

The original Salvation Army recipe has very basic ingredients. Some were provided to the women; others (like eggs and fresh milk) were purchased from local farmers. The recipe is available from various sources. The following one is from https://centralusa.salvationarmy.org/metro/famous-donut-day-recipe/

 

Salvation Army Donuts

Yield: 4 doz. doughnuts

 

5 cups flour

2 cups sugar

2 large eggs

1 3/4 cup milk

5 teaspoons baking powder

1/4 tablespoon salt

1 tub lard

 

Combine all ingredients (except for lard) to make dough.

 

Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When finding items to cut out donut circles, be creative! Salvation Army dohnut girls used whatever they could find, from baking powder cans to coffee percolator tubes.)

 

Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually. Turn the donuts slowly several times.

 

When browned, remove donuts and allow excess fat to drip off.

 

Dust with powdered sugar. Let cool and enjoy.

 

The Salvation Army began conducting “Donut Day” in 1938. The event is still marked the first Friday in June.

 

A Lethal Arrogance

An Arabella Stewart Historical Mystery, Book 3

 

After returning home from serving in the Great War, Arabella Stewart’s goal, to save her family’s resort, seems within reach as the summer season progresses. She and her business partner look forward to re-establishing a successful championship golf tournament, once the signature event of the resort’s year. Trouble arises when a participant clashes with more than one person, including Bella’s best friend Ida Byington. When the man is found dead as the result of a suspicious automobile crash, Ida becomes a top suspect. Eager to clear her friend and ravel the mystery, Bella once again helps Constable Jax Hastings investigate and discover if the man fell victim to his own lethal arrogance.  

 

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Monday, November 25, 2013

COOKING WITH CLORIS--DONUTS WITH GUEST AUTHOR GERRIE FERRIS FINGER

Who doesn’t like donuts? Today we’re joined by retired journalist and award-winning mystery author Gerrie Ferris Finger who gives us a peek at her latest Moriah Dru/Richard Lake mystery and shares a recipe for sugar donuts. Learn more about Gerrie and her books at her website and blog.

In this scene from The Devil Laughed the precocious horror -- as Judge Portia Devon calls Evangeline Broussard -- and her Uncle Baron Bonnet have invited Moriah Dru and Lieutenant Richard Lake to their home near Cape Fear for breakfast.

Evangeline’s mother Candice and two other boaters disappeared after their sailboat went down in Lake Lanier four years ago. Candice’s husband Johnny was found dead at their last known marina. Evangeline believes her mother is alive and insists that Dru fine her. It was Dru who spotted the sailboat’s stern protruding from the lake. The stern had been exposed because the lake was low due to a lingering drought. Dru -- a child finder not an all-purpose PI -- is not fond of Evangeline, but feels invested in finding the missing boaters because it was she who found the sailboat.

Evangeline skipped past a staircase. At the back of the house an enormous pantry included a flight of steps leading to servants’ quarters upstairs. An Hispanic woman stood at the door. She smiled at Evangeline like she had a knife hidden in her apron.

“That’s Soledad,” Evangeline said, tossing her hand toward the woman.

“Morning Soledad,” Lake and I said.

Her face broadened into a beautiful grin. “Mornin’.”

In the kitchen, we met Benny, the cook. He was a large black man with a face so round and eyes so wide he couldn’t scowl if his life depended on it. “I got your message, Miss E. We’re all set for a meal fit for a hungry policeman.”

Not me? Am I chopped liver?

Evangeline grabbed Benny’s hand with both of hers and held it to her cheek, the first endearing gesture I’d seen. “Did you make sugar donuts, Benny?”

He beamed down at her. “I sho did, Miss Evangeline.”

She swung hands with him as they walked over to a platter covered with chef’s cloth. He picked up the cloth and she started to take a donut.

Soledad spoke from behind us. “Miss E, your guests come first, and you must wash your hands.”

Evangeline turned, flames threatened to leap from her black eyes.

Soledad smiled at Lake. “The table is set on the verandah.” She looked at Evangeline, “Your hands, Miss.”

“My hands are perfectly clean,” Evangeline said and stalked to the kitchen door, dashed out, and held the door for us to step onto the covered verandah.
It was a gracious setting, the stairs going down to a lovely garden featuring oleander and crape myrtle. Gardenias, planted around the balustrade, provided the scent. On my left, I spotted a pond with a water fountain. I walked to the rail and smelled the clean air of water and wind. Then I saw a tee box. I laughed. “Evangeline, who plays golf?”

“We all do,” she said. “That’s my practice tee for getting over the water.”

“What’s the carry? A hundred yards?”

“One-twenty. My success rate is one in three, but it used to be one in ten.”

“Progress,” I said.

We settled at the table, and Benny and Soledad brought out silver plated dishes of egg casserole, bacon and sausage, a heaping plate of fat biscuits, gravy, cheese grits and, of course, the donuts.

“I love donuts,” Evangeline declared, picking two off the Spode plate. They were so fresh, her fingers imprinted them.

I love donuts, too, and they love me so much they stick around, lazing on my hips and thighs. I didn’t feel like running a marathon today to shed the donuts, but I did take a biscuit and butter. Eggs I can do without, but the cheese grits were too tempting. Okay, a half marathon today. Lake, of course, was filling his plate like a lumberjack who’d gone without food for three days.

An old Springer spaniel wobbled up the steps. “That’s Dixie,” Evangeline said. “She’s named after the song.” She rocked her shoulders back and forth and sang, “Wish I was in Dixie, Away, Away . . .”

Baron said, “We’re at the breakfast table, E.”

Lake looked up from his plate. “Dixie. Written by a Yankee. Most folks don’t know that.”

Evangeline bristled. “Daniel Emmett didn’t write that song. His minstrel show performed it. The lyrics were written by an African-American woman named Evelyn Snowden to her father because she missed her home in Dixie. Some idiots see it as racist, but it is a part of everyone’s Southern heritage.” To emphasize, she shoved half a donut in her mouth.

I piped in. “My schoolbooks said the word Dixie devolved from the man who drew the north and south borders called the Mason-Dixon Line.”

Swallowing, she looked at me like I had the brains of a rabbit. “Then it would be Dixon, or Mason, or Mason-Dixon.”

“You make a point,” Lake said with his mouth full.

Evangeline said with utmost authority, sugar-coated lips be damned, “The word is about money.”

And so The Devil Laughed is about money . . . and wine . . . and is as evil as the devil can make it.

Cape Fear Sugar Donuts

Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
2 1/4 cups sugar
3/4 cup well-shaken buttermilk
1/2 stick unsalted butter, melted
2 large eggs
8 cups vegetable oil

Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).

Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/2 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.

Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.

The Devil Laughed
In this Moriah Dru, Richard Lake mystery series entry, Dru discovers the stern of a boat protruding from a deep-water cove. It's the sailboat Scuppernong, missing nearly four years. Two couples -- Laurant and Janet, and Johnny and Candice -- partied on the boat the night they and the sailboat disappeared. Johnny's body was discovered with his head bashed in at the marina. The other three and the boat disappeared without a trace. Investigators find no bodies and theories abound. Popular among them is adulterers Laurant and Candice skipped to Rio, a country they visited. In a reverse of her child finder role, Dru is hired to find Candice by thirteen-year-old Evangeline, a precocious girl who has unshakeable faith that her mother is alive.

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Monday, October 21, 2013

COOKING WITH CLORIS--GUEST AUTHOR & DOUGHNUT MAKER KAYE SPENCER


Our guest cook today is romance author Kaye Spencer, who is also published as A.L. Debran. Kaye is drawn to cowboys and the Old West. Learn more about her and her books at her website

Spectral Legends, Western Romance, and Doughnuts

Halloween — my favorite day of the year. To help us get into the spirit (pun intended) of the holiday, here's a trivia question. What do these legends have in common?

·      Wild Huntsman
·      Herne the Hunter and his pack of white hounds with blood-red ears
·      Gabriel Hounds or Hellhounds
·      Odin astride his eight-legged stallion and followed by the Souls of the Dead
·      Orkney Islands' trows galloping about on midnight rides and driving a stolen cow ahead of them

Regardless of the country of origin, they are all a form of the Wild Hunt or Raging Host. Each legend has a phantasmagorical leader accompanied by a horde of hounds or horses as they race across the night sky amid howls, pounding hooves, and raging winds that stir tumultuous, roiling storm clouds in their wake. To see the Wild Hunt in any of its forms is a bad omen that heralds strife and/or death. They are spectral, supernatural forces traveling the land and sky at night, bringing evil with them, or they are sometimes hunting evil-doers to make them atone for their nasty ways.

So what does any of this have to do with western romance?

Well, America has its own Wild Hunt legend about spirits of damned cowboys doomed to chase a herd of phantom cattle for all eternity as punishment for their evil ways during their lives. Stan Jones wrote a song about it in 1948.

I took that basic idea and turned it into a western romance called Gunslingers & Ghostriders, (written under my A.L. Debran pen name.) The hero, Matt Caddock, has to face the violence he wrought in his past when the Ghostriders come to claim his soul.

Okay, so how do doughnuts fit in?

In Gunslingers & Ghostriders, the heroine, Brenna Stirling, has gained a widespread reputation with the doughnuts she makes each week to give to travelers passing by her ranch house. Here's the scene.

            …On Wednesdays, Brenna made doughnuts and she’d gained wide popularity for having them hot and ready all day long. Because of those doughnuts, word had already spread throughout the area that Matt Caddock, the Cimarron Gunfighter, was breaking horses at the Stirling Compound.
            Matt saw the riders coming at the same time the dogs began barking. He grabbed his plaid shirt from the fence and put it on as he walked into the yard from the corral. He also slipped the thongs off the hammers of his Colts, freeing them for quick use. He watched Brenna meet the riders in the yard. She cradled her shotgun easily in the crook of her elbow, giving the unmistakable impression that she knew how to use the business end, while still presenting watchful hospitality.
            The cowboys tipped their hats and kept their hands on the pommels of their saddles, in plain sight. Matt saw them glance cautiously in his direction as they surveyed the yard. He came up to them as she spoke, staying off to the side.
            “What can I do for you gentlemen? If you’re hungry, you’re welcome to a meal and all the water you need. Get down and cool yourselves in the shade. We never turn a hungry man away.” While her words were genuinely welcoming, the shotgun spoke volumes of its own.
            The cowboys swung down and walked toward her, leading their horses. “Thank you, ma’am, that would be mighty good. I expect you’re Mrs. Gérard.”
            “Yes, I am.”
            The cowboy doing all the talking put his hand inside his vest and came out with paper in his hand, extending it to her. “We just come through Trinidad headed to Laramie and the postmaster asked if we’d bring these letters to you.”
            She stepped quickly to the cowboy. “Thank you. That was very thoughtful. I know it was out of your way.”
            “Our pleasure, ma’am. It wasn’t much more than thirty miles. To be honest, we could have been here yesterday, but we’d heard tell that you make a plate of doughnuts on Wednesdays and we sort of waited.” A goodnatured, embarrassed grin covered the cowboys’ faces and she laughed.
            Matt nodded in greeting to the cowboys. “Akins. Myerson.”
            The cowboys turned to him. “Caddock? Is that you?..."

And here's the doughnut recipe, which is a hand-me-down recipe from my husband's family. Enjoy!

Doughnuts c. 1860
A recipe from Gunslingers & Ghostriders by Kaye Spencer writing as A.L. Debran

Ingredients:
2 eggs                                   
1 tsp vanilla or lemon           
1 tsp salt                       
1 cup sugar            
2 tsp baking powder***                       
2 tblsp oil**
1 cup milk
4 cups flour
1 qt oil** for frying

Directions:
In a small bowl, beat the eggs until silky smooth. Add vanilla, salt, sugar, baking powder, and oil. Stir well. Add milk. Stir well.

In a large bowl, add flour, then stir in the small bowl mixture. It will be thick and sticky and follow the spoon around the bowl. Turn out on floured surface and knead just a little flour in until not so sticky. Roll out no more than 1/2” thick. Cut doughnuts. Fry until lightly browned, turning once to brown both sides evenly. Drain on absorbent cloth. Roll in sugar and cinnamon or dip tops into a thin icing glaze.

Helpful Hints:
--Prep time, 1 hour, start to finish
--Cut all the doughnuts & prepare the absorbent cloth prior to frying
--Heat oil in a pan that is deep and wide enough so the doughnuts and the holes can expand and float as they fry
--Best served (and eaten) warm
--Wrap leftover doughnuts in a tea towel
--Makes 2 to 2-1/2 dozen doughnuts & holes
--Can be fried as dropped doughnuts – just drop heaping tablespoons of batter into oil

Confectioner's Sugar Icing
In sauce pan melt 1 cube butter/margarine, then remove from heat. Add a splash of vanilla, 1/4 cup milk (more or less), and stir. Add confectioner's sugar a cup at a time until consistency is smooth and thick but spreadable. Add more milk and sugar as needed to maintain desired consistency. Reheat if icing hardens before you finish.
   
***Original recipe calls for saleratus, which served as baking powder, & lemon juice or vinegar instead of vanilla in order to activate the saleratus.
**Original recipe calls for melted fat/lard.

Gunslingers & Ghostriders

Monday, July 15, 2013

COOKING WITH CLORIS--AUTHOR JENNIFER SHIRK & CINNAMON DOUGHNUT MUFFINS


One of the biggest food crazes in New York right now is the cronut, a combination croissant and donut. People wait in lines for hours each morning to snag one of the few baked each day. Today we’re joined by Jennifer Shirk, an award-winning sweet romance author who offers up her own variation of a similar treat—a combination donut and muffin. Learn more about Jennifer and her books at her website. – AP 


Food and Romance: two great things in one book!

I'm what my friends call a bit of a "foodie." I cook a lot and experiment with recipes all the time. One of the things I'm known to do is try a new recipe outwhen I invite people over for a party or dinner. (I've never had a disaster yet!)

So it was only natural to want to add my love of food into one of my recent books, KISSING KENDALL.  In that  book I made Kendall a bakery owner. (Yum!) But I wanted her to be known for something special. I needed to do some research, so I went to a great source: The Food Network.

I watched a lot of my favorite shows to get some good bakery ideas, but then I caught The Best Thing I Ever Ate and saw the DOUGHNUT MUFFIN. It looked so yummy with all that sugar and cinnamon on top that I had to try it out.

Well, those muffins were a hit in the Shirk household!

 My editor liked the recipe, too, and suggested I tinker with it and make it my own. I did, and we included it at the end of my book for readers who wanted to try it as well.

As a romance reader, I'm already happy I'm reading a book, but I personally love it even more when authors include recipes with them. 

Why?

1) You KNOW the author made it or tried it so it's guaranteed to be good.

2) I discover new recipes that way.

3)It's a great way to interact with readers. People actually started posting on Facebook and Twitter to tell me that they made the recipe and loved it.

Have you tried any recipes in books you've read? Do you watch the Food Network? If so, what is your favorite show?

Kendall's Cinnamon Doughnut Muffins
Makes about 8 to 12 muffins

Muffin Ingredients:
1 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1/3 c oil
3/4 c sugar
1 egg
3/4 c milk

Topping Ingredients:
1/2 c melted butter
1/3 c sugar
1 TBsp cinnamon

Preheat oven to 350 degrees.

Whisk dry ingredients together in a bowl. In a separate larger bowl, combine oil, vanilla, sugar, egg, and milk.

Add the dry ingredients to the wet ingredients. Mix just until all combined.

Spoon the batter into prepared muffins tins--either a lightly greased muffin tin or line with paper or silicone muffin cups. Bake 15 to 20 minutes.

While muffins are baking, prepare your topping. Melt butter in one bowl and mix cinnamon and sugar in another.

Remove muffins from pan while still hot. Dip muffins in melted butter. Then roll muffins in sugar mixture. Serve warm or cool on rack.

Store for a day or so at room temperature. (if they last that long!)

Enjoy!

Kissing Kendall
Kendall Grisbaum is finally taking charge of her life—pouring her heart into opening a new bakery business and even allowing her best friend Georgie to play matchmaker for her. Trouble is, the one guy she secretly wants is Georgie’s older brother, Brad.

Brad can’t seem to get his little sister’s best friend out of his mind. He and Kendall used to be close friends, too, though they drifted apart years ago. But as a local policeman, Brad can’t help but play protector, looking out for Kendall. And when he offers to help her renovate her new bakery space on the side, their attraction flares back to life.

Amid the temptation of doughnut muffins and blueberry cobbler, a new temptation draws them both closer. Can two friends take a chance on love when it means risking everything?