A Maine First.....Well, kind of...

 By now everyone has heard of the story of Hanson Gregory, a 19th century Maine ship captain who first "invented" the doughnut(donut), and this is partially true. It was also during the 19th century that the Dutch were making 'olykoeks', literally meaning 'oily cakes'. At the time, they were just gobs of sweetened dough fried in pork fat, hence the name. They lacked the familiar hole in the center, and that is where our Maine's own Mr. Gregory comes in.

                                              
     It was believed for many decades that he 'stabbed' his circular fried dough on the ships wheel so that he could eat and steer his ship at the same time. Another story goes that he purposely punctured this pastry so that the uncooked middle wouldn't have to be eaten around. But about 50 years after either of these incidents were supposed to have happened, Hanson Gregory gave an interview with the Boston Post. Captain Gregory admitted that he, indeed, was the first to give the donut a hole, but he had done so with the "top of a round tin pepper box" on purpose so that the middle would cook as well as the rest of the donut. He went on to exclaim that this was "the first doughnut hole ever seen by mortal eyes."




Capt. Gregory-Courtesy of the Camden Public Library(Maine)



A few years later, during the beginning of World War I, the Salvation Army began stationing "Doughnut Lassies"(a volunteer corps of women) in France to hand out doughnuts to American soldiers.

Thank you to the Salvation Army

     By 1938, the Salvation Army established National Doughnut Day in commemoration of these Doughnut Lassies and the work they did. The first Friday of June was selected for this "holiday" and was of tremendous benefit to the poor and homeless during the Great Depression.

     Not nearly as oily as the original, and not to fret about the middle of these donuts being uncooked, the following donut recipes will certainly bring out the days of yesteryear when our parents took the time to actually make a breakfast or treat for their family. I remember, well, the days of homemade baking and candy making, not going to the supermarket nearly as much then as now for a fix to our sweet tooth.

　

     Notice how I have varied the spelling of donut/doughnut throughout this post? Although I truly believe the correct spelling of this treat to be donut, there will be skeptics out there who will disagree, so I can please everyone all the time...........

　
Snowbound Gingerbread Donuts

Although I love my Dad's cake donuts as he made them and that I added to my cookbook, a couple of things popped out at me when I revised the recipe. I reduced the amounts for less 'abundant' families and substituted melted butter instead of oil. I think you will love these warmly spiced donuts and urge you to prepare them the night without the glaze or dusting. Slightly warm them before glazing or dusting.

　

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
Large pinch ground cloves
1/4 cup brown sugar
1 egg, beaten
1/4 cup molasses
1/3 cup milk
3 tablespoons butter or margarine, melted
Butter-flavored nonstick cooking spray, if using
Vegetable oil for frying

White Glaze, recipe below

Cinnamon Sugar, recipe below

　

In a large bowl, combine first 8 ingredients. In a separate bowl, mix together the remaining 4 ingredients well. Pour the liquid to the dry and stir until well combined. Cover with film wrap and place in refrigerator while heating at least 2 inches of oil in a large, sturdy pot to 350-degrees F over medium heat.

Remove the donut batter from refrigerator and turn onto a well floured work surface. Knead for about a minute, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick. With a donut cutter or a 3-4-inch rim of a cup or glass, cut out donuts, dipping the rim or cutter into flour frequently. If you are using anything but a donut cutter, take the screw cap off a soft drink bottle, dip in flour often and press in the middle of each donut. Simply pop out donut hole between each cutting.

Brush off excess flour and gently add donuts to the heated oil, a couple at a time, remembering to give yourself a few minutes between cooking for the oil to reheat back to temperature. Cook 2-3 minutes per side or until nicely browned all over. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes before dunking in glaze on both sides, further cooling on rack for the glaze to harden. If dusting with cinnamon sugar, spray each donut with butter-flavored cooking spray on both sides before tossing to coat.

To make White Glaze, simply whisk together 1 cup powdered sugar with 1/4 cup water.

To make Cinnamon Sugar, simply blend 1 cup sugar with 2 teaspoons cinnamon.

Makes about 8 donuts

　

　

Soft and Crunchy Blueberry Donuts

If you would like to use fresh or frozen blueberries in this recipe, simply substitute one cup of blueberries for the preserves listed below. Either way, these classic New England cake donuts are bursting with blueberry flavor like none you have ever had. A thin, crispy exterior hiding the softness of the donut 'flesh' results in a remarkable texture that only a homemade donut can give you.

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup granulated sugar
1 egg, beaten
1/3 cup milk
3 tablespoons butter or margarine, melted
1 cup prepared blueberry preserves or jam
1 1/2 teaspoons blueberry flavoring or extract, optional *
Vegetable oil
Butter-flavored nonstick cooking spray, if using

White Glaze, recipe under Gingerbread Donuts

Cinnamon Sugar, recipe under Gingerbread Donuts

　

In a large bowl, combine first 6 ingredients. In a separate bowl, mix together the next 3 ingredients well. Pour the liquid to the dry and stir until well combined. Fold in the preserves and flavoring. Cover with film wrap and place in refrigerator while heating 2 inches oil in a large, sturdy pot to 350-degrees F over medium heat.

Remove the donut batter from refrigerator and turn onto a well floured work surface. Knead for about 10-15 seconds, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick. With a donut cutter or a 3-4-inch rim of a cup or glass, cut out donuts, dipping the rim or cutter into flour frequently. If you are using anything but a donut cutter, take the screw cap off a soft drink bottle, dip in flour often and press in the middle of each donut. Simply pop out donut hole between each cutting.

Brush off excess flour and gently add donuts to the heated oil. Cook 2-3 minutes per side or until nicely browned all over, remembering to allow oil to come back to temperature for a minute or two between each batch. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes before dunking in glaze on both sides, continuing to cool on rack for the glaze to harden. If dusting with cinnamon sugar, spray each donut with butter-flavored cooking spray on both sides before tossing to coat.


　

* Although you can make these donuts with the extra flavoring, I highly recommend using it. Without it, certainly the donuts have the flavor of blueberries, but just not enough for me. If you can't find it in your local supermarket, the two best flavorings I have found and used can be found online. Olive Nation has the best and most economical. You can buy a 4 ounce bottle for $10 or an 8-ounce bottle for $12. It takes 6 teaspoons per ounce. Brewer's Yeast also has a great blueberry flavoring, selling it online at $4 for 4-ounces.

　

　

Sweet Peach Sticks

These yummy treats are a great snack for dipping in hot cocoa, following with a cold glass of milk or setting in front of the kids while they are watching Saturday morning cartoons(or do children still do that?) Regardless, use other fruits as desired, pears, apples or even mashed bananas.

1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup granulated sugar
1 egg, beaten
3 tablespoons butter or margarine, melted
10 ounces(3/4 of a 15-ounce can)sliced peaches in syrup
Vegetable oil for frying
Butter-flavored nonstick cooking spray, if using

Cinnamon Sugar, recipe under Gingerbread Donuts

　

In a bowl, add the peaches and all of the syrup. Mash with a fork or pulse in a blender or food processor until peaches are cut into very small bits; set aside. In a large bowl, combine first 5 ingredients. In a separate bowl, mix together the next 2 ingredients well. Pour the liquid to the dry and stir until well combined. Fold in the prepared peaches. Cover with film wrap and place in refrigerator while heating 2 inches oil in a large, sturdy pot to 350-degrees F over medium heat.

Remove the batter from refrigerator and turn onto a well floured work surface. Knead for about 10-15 seconds, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick, in a rectangular form, and about 12-inches by 6-inches. With a floured pizza cutter or sharp, non-serrated knife, cut strips of dough 6-inches long.

Carefully add sticks to the heated oil 4-5 at a time. Cook 2-3 minutes per side or until nicely browned all over, remembering to allow the oil to come back to temperature between cooking. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes. Lightly spray all sides of sticks with nonstick cooking spray and dip in sugar mixture to evenly coat.



　

Makes about 20 sticks