by Mary and Colleen
This Sunday morning, two bakers set out to saturate the kitchen at Sweet Ridge Farm in sugar and butter. Due to a lack of sugar intake on typical weekdays in Lent, and a huge family gathering and meal after mass, Sunday is the day to bake! Later we run several miles to work off the sugar and catch up on the weekly happenings.
Mary decided on doughnuts for her Sunday contribution, and Colleen settled for the unbeatable allure of chocolate chip banana bread (loved by all Slattery boys). What did these stylish bakers wear?
Mary sported a daring apron, created in a dual effort of Mom’s sewing power and Mary’s design and cussword creativity.
And Colleen went with her favorite apron, a donation from her musical aunt. Mary does not like said apron. Colleen has no shame, and will probably be taking it with her to college.
Mary got the doughnuts frying in no time at all.
Main ingredient? We live in Wisconsin, duh! Butter!! Not just any butter- this is a bucket of pure ghee from Organic Valley.
As per Slattery tradition, Colleen shook the newly fried doughnuts in paper bags filled with powdered sugar and a cinnamon sugar mixture. (This part is always the most fun)
Of course, one can’t go to mass looking like an apron clad pajama princess! Let me assure you, we know how to clean up.
Here is the recipe for our Lenten Sunday sugar doughnut feast.
Sunday Sugar Doughnuts
2/3 cup white sugar
3/4 cup flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
in a separate bowl, mix wet ingredients:
1 tsp vanilla
2/3 cup raw milk
1/4 cup organic valley melted butter
Gently fold together wet and dry ingredients. If you are not too impatient, chill for two hours. (We are always too impatient and have never actually done this, but we hear it is helpful.) Drop spoonfuls into a cast iron pan full of heated butter (or cooking oil if you are not from Wisconsin and don’t have a bucket of butter handy) and fry over medium heat. When bottom is nicely browned, flip and fry remaining side. Shake with powdered sugar in a brown bag from the food co-op.