Buttermilk Doughnuts

Homemade doughnuts are the ultimate comfort food. Warm, fluffy, sweet, melt-in-your-mouth perfection.  Surprisingly, they are also fairly easy to make. I think the key to success is using in a Fry Daddy. It keeps the oil at the perfect temperature, which prevents the dough from absorbing too much oil. A word to the wise, don’t try substituting ANY of the ingredients called for or you’ll regret it. Don’t ask how I know…

Buttermilk Doughnuts

1 Tbls. dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 Tbls. shortening, melted
3 Tbls. sugar
2 1/2-3 cup flour
3 tsp. baking powder
1 tsp. salt
Vegetable oil for frying
2 1/2 cup sifted powder sugar
1/4 cup milk

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, melted shortening and sugar.
In a separate bowl combine 1 1/2 cup flour, baking powder and salt; mix into wet ingredients using a wooden spoon. Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on lightly floured surface, (I use cookie sheets) cover and let rise 45 minutes or until double in bulk. Heat 2-3 inches of oil to 375°F. Drop in 2-3 doughnuts at a time. Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth. Dip each doughnut in glaze while still warm; allow excess glaze to drip off. Cool on wire rack or serve warm.
Yields 12-14 doughnuts

Pumpkin Chocolate Chip Muffins

Years ago, I found a recipe for Pumpkin Chocolate Chip Muffins in a Taste of Home magazine. It quickly became one of our favorite quick breads. They are excellent for breakfast, as a snack or even dessert. I’ve tweaked the ingredients and amounts over the years to make them healthier and tastier. Below, is the version we prefer.

Pumpkin Chocolate Chip Muffins

4 eggs
1/2 cup canola oil or light-tasting EVOO
1 cup unsweetened applesauce
1 (16 ounce) can solid packed pumpkin
1-2 tsp. vanilla extract
1 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semisweet mini chocolate chips

In a large bowl, mix first 6 ingredients together with a wooden spoon. (You can use any combination of oil and unsweetened applesauce, as long as it totals 1 1/2 cups. I’ve found that you need to use at least 1/4 cup oil, or the muffins end up gummy.)
Separately, mix dry ingredients in another bowl. Blend the dry ingredients into the wet mixture by hand, fold in chocolate chips. (Regular sized chocolate chips work fine too. We just prefer mini.)
Generously fill 24-30 greased muffin cups.
Bake at 400 degrees F for 16-20 minutes.

If you double bag them in Freezer Zip-loc storage bags, they freeze beautifully. Just let them thaw on the counter for a couple hours.

If you’d like to make mini muffins, bake them for about 10 minutes.