I neglected to take my camera home this weekend so I have no photographic "proof" for you. I do, however, have the recipe for the doughnuts which I'll share with you at the end of the post.
Happy item #1: Doughnuts.
Saturday morning my mom announced that she was making homemade doughnuts for breakfast. When I was little she used to make those little cake doughnuts on Christmas morning. The smell of cinnamon and fried dough was heavenly; it took me right back to my childhood, right back to Christmas morning, right back to simplicity and youth. I love you mom, thank you.
Happy item #2: Robins.
Yes, robins. Little birds; orange bellies. The robins have made their way to Wisconsin and that can only mean one thing; Spring is on it's way. Nothing makes me happier in February than the site of those little birds.
Happy item #3: Meatloaf.
I told you there were two items involving my mom cooking. I haven't made meatloaf for years. I really don't know why other than it's one of those foods that just taste better when your mom makes it. It was delicious by the way, no secret recipe, no special technique, it's just that my mom made it.
Here are my questions of the day for you:
1. Are there foods or smells of foods that can transport you right back to your childhood?
2. What gets you ready for Spring? Is it the robins? Tulips? Longer daylight?
3. Are there foods that only taste amazing when your mom, or dad, or Grandma, or Aunt Lucy makes them?
Mom's Cake Doughnuts
Recipe from her Betty Crocker cookbook, circa 1976.
Favorite Doughnuts3 1/2 cups all- purpose flour
1 cup sugar3 teaspoons baking powder
1/2 teaspoon salt1/2 teaspoon cinnamon
1/4 teaspoon nutmeg2 tablespoons shortening
2 eggs3/4 cup milk
Heat fat or oil (3-4") to 375 degrees in deep fat fryer or kettle.
Measure 1 1/2 cups flour and the remaining ingredients into large mixer bowl. Blend about a minutes on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionlly. Stir in remaining flour.
Turn dough onto well, floured cloth-covered board; roll around lightly to coat with flour. Roll dough gently 3/8 inch thick. Cut with floured doughnut cutter.With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain. Serve plain, sugared or frosted.
Makes 2 dozen doughnuts.*If using self-rising flour, omit baking powder and salt.
P.S., If you have this cookbook it also contains my favorite recipes for Peanut Butter Cookies and Stuffed Cabbage Rolls.