Harvest Fest Donut Recipe

Phwew! You can tell it’s fall again. It’s always this time of year that I finally gather steam again and try to get back on top of things. I’m not sure where October went but it was packed full of wonderful things!

I celebrated another birthday, visited, dined, chatted and shared wine with many friends in the Northwest and finally returned “home” to Schellebelle (Belgium) on the 15th. The last two weeks have been filled with numerous trips to purchase furniture for my studio and I’m nearly set. There are still boxes to filter and put away . . . somewhere . . . it’s amazing how quickly these new spaces fill up. But it’s fantastic and I can’t wait to pull out my sewing machine. It’s been away in lieu of catching up some of my computer work.

But today is Halloween - honestly, it never has been one of my favorite holidays. I prefer to celebrate the harvest season - pumpkins, golden colors, reds, rust and candles.
To celebrate just a bit though I made drop donuts - yummmm! Many of you will remember these from various autumn and winter events in the garden at our previous location.

Nothing conjures the taste more than a mouthful of pumpkin pie or these orange-flavoured drop donuts!



DROP DONUT RECIPE

2 Tablespoons Shortening
1/2 C Sugar
2 Eggs
1 Tablespoon (or more) Grated Orange Rind
2 Cups Flour
2-1/2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup Orange Juice - fresh is best!

Mix all ingredients until a thick batter. Drop by spoonfuls into hot oil. Cook at 300F for about 6 minutes until golden brown. Test temperature first with one donut. Break open to see that it is cooked through. If it is seems dark enough on the outside but not cooked thoroughly lower the temperature to ensure they will cook all the way through. Drain on paper towels then roll in granulated sugar.

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Print boring Recipe Card.pdf

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