Tuesday, February 28, 2017

Happy Fasnacht Day!

Homemade cake donuts (recipe below). 
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About a half hour after breakfast, I caught Sinclair trying to commandeer all the donuts; she also took one bite only out of three of them.

You can take the girl out of Pennsylvania, but you can't make her give up donuts on Shrove Tuesday!

 I will always think fondly of my Lehigh Provost Office coworkers who introduced me to the Pennsylvania Dutch tradition of Fasnacht Day and the cinnamon roll donuts with chocolate icing they would get from a local bakery. Magical.

This year Luther had preschool in the morning so I got up early to make donuts for breakfast. One donut was dyed green for his school snack as his class is celebrating Dr. Seuss' Green Eggs and Ham today.

Tonight, our church is celebrating Shrove Tuesday with a pancake dinner, so it's pretty much breakfast sweets all day.

May you have a blessed and safe last day before Lent, and I hope you have donuts and pancakes (or King cake for my southerners out there) to your hearts content.

Past Fasnacht Days:

*Recipe for baked cake donuts:
non-stick veg pan spray (or a stick of butter will do) for greasing the tin
2 cups cake flour,
3/4 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon (heaping if you are me) ground nutmeg
1 teaspoon salt
3/4 cup buttermilk (I never have buttermilk on hand, so I always just make it from milk and vinegar; also, don't worry about that "scant" ridiculousness, just measure out a normal cup of milk.)
2 eggs, beaten
2 tablespoons melted butter

1. Preheat oven to 425 degrees F
2. In large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs, and melted butter, Beat until mixed, but don't go too crazy on the mixing.
3. Grease your donut tin (if you don't have a donut tin, a cupcake tin works fine but they just won't have holes in the middle) with the veg spray or unwrap one end of a stick of butter and use that to grease the tin. Fill each pan cavity 2/3 full.
4. Bake 7-9 minutes or until the tops of the doughnuts spring back when touched (they will be light colored, not really browned on top). If you have to reuse the tin to bake them all, make sure you grease it each time. I know this from experience . . .
5. Finish the donuts with chocolate or vanilla glaze, or cinnamon sugar. They are tastiest when fresh.

*recipe makes 12 donuts; I usually double it.
** recipe comes from Wilton.

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