Tag Archives: doughnuts

Sunday Sisters

By: Mary

There is no time of the week as pleasant to bake during then Sunday morning, and there is no day of the week better to eat doughnuts, then on a Sunday morning as well.

Wait, that’s a false statement.  Any given day is a great day to eat doughnuts!

Colleen and I have experienced many a Sunday morning baking session together as you may remember from the post Sunday Sugar Doughnuts. Today I brought a substitute baker into the kitchen to help mix the dough and fry the batter in oil.

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My eight-year-old niece may just end up being quite the baker.

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She’s a precious gift in my life and I’m glad to have spent this spring morning in her company.

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In just once week, though, my ” Sunday sister ” (Coleen) will be traveling back home from college in Dallas. I can hardly wait to spend early mornings baking with her and be forced to go on excruciating runs which I protest half-heartedly. Her trademark ugly apron is ready and waiting for her in an old farm house kitchen far away from the the biggest and proudest state in the union. Welcome back Colleen and best of luck to you as you cram for finals. Ace them before coming back home to your sophisticated ridge roots!

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Sunday Sugar Doughnuts

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)


The doughnuts were a great success.

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:
2 eggs
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.