Homemade Raised Yeast Doughnuts

I’ve got to tell you that I’ve never met a doughnut that I didn’t like.  So, I decided to try my hand at making homemade doughnuts. But my little doughnut making endeavor started out as a complete failure. I followed a recipe that I found on Pinterest for baked yeast doughnuts.  While I was a bit reluctant to bake raised yeast doughnuts, the photos looked good so I thought the recipe would be too –  WRONG! To put it (not so) nicely –  the recipe for the baked doughnuts – sucked…  I wasted my ingredients and time to get what turned out to be a cross between a rock and a burnt bagel.  Don’t believe me?  I ended up breaking the failures into pieces and feeding them to our chickens. At least someone was happy with them. Refusing to accept failure, I decided to make another batch.  This time I turned to McCall’s Home-Baked Breads (vintage) cookbook for a recipe.  I also decided  that raised yeast doughnuts were not meant to be baked and I dug out the shortening, thermometer, and big cooking pot. Fortunately, I had success with the second recipe.  The doughnuts were light and airy and tasted delicious just like doughnuts should.  This is the first time I’ve ever made raised doughnuts so I was considerably happy with the way they turned out.

What’s your favorite doughnut?

For a great picture tutorial (and a similar recipe) on doughnut making check out  this post at The Pioneer Woman’s site.


Mom’s Banana Bread

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I recently stopped at a tag sale where the real find was sitting in a free pile.  I quickly snatched up a (vintage) 1965 copyrighted McCall’s Home-Baked Breads Cookbook and away I went.

Although I didn’t actually make a recipe  from the cookbook, I enjoyed paging through it.  And the book did inspire me to make this batch of banana bread. 

This recipe is my mom’s.  It is a tried and true recipe that has never failed me.  

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I made 4 mini loaves with this recipe and excluded the nuts this time around.

Mom’s Banana Bread

1 c. granulated sugar

1/2 c. margarine, softened

2 eggs

3 ripe bananas, smashed

1/2 c. chopped walnuts (optional)

2 c. all-purpose flour

1/2 tsp. salt

3/4 tsp. baking soda

1 1/2 tsp. baking powder

Preheat oven to 325 degrees. Grease 4 mini bread loaf pans. 

In a large bowl, add sugar, margarine, eggs, and bananas; beat with electric mixer.   Add salt, baking soda, baking powder, and flour.  Mix all ingredients thoroughly.  Add nuts if desired.

Pour batter into prepared mini bread pans.  Bake for 35-40 minutes, or until toothpick comes clean when inserted into the middle of the bread. 

Cool before removing from pans.

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What is your favorite quick bread?