Pickles and Doughnuts and Pies Oh My!

Cathy had these delicious looking doughnuts posted on her blog a while back (go visit this sweet lady over here). They are copycat Krispy Kreme doughnuts. We used to be able to get the real Krispy Kreme doughnuts all the way up here in WI years ago, and our family even visited a real Krispy Kreme restaurant down in MO one time for the hot doughnuts. They are yummy! Having Rob home for the day and one of the favorite nieces over for a sleep over was a good excuse to make some. The recipe is as follows:
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Copycat Krispy Kreme Doughnuts
2 (1/4 ounce) packages of yeast
1/4 cup water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups all purpose flour
canola oil
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Directions:
1. Dissolve yeast in warm water in 2 1/2 quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. Dough is ready when indentation remains when touched. Turn dough onto floured surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2" thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat oil in deep fryer to 350 degrees.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze and set on a rack, then when slightly cooled, spread chocolate frosting on top (if desired).
17. Dip in sprinkles or other toppings after chocolate (if desired).
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Creamy Glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4-6 Tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 Tablespoon at a time, until desired consistency.
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Chocolate frosting:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4-6 Tablespoons hot water
4 ounces milk chocolate chip or semi-sweet chocolate chips

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 Tablespoon at a time, until desired consistency.
Place the doughnuts on cookie trays to rise again.

Deep fry in 350 degree oil for 1 minute or so on each side and set on a paper towel covered plate. Dip in the glaze and let cool. Yum~yum!
As prepared as I thought I was to make doughnuts I found out I was 1 cup short of powdered sugar to make the glaze so we dipped the rest in sugar. They were just as good.

This just might become an addicting habit.

Since we needed some extra heat in the kitchen for the doughnuts to raise we decided to make an apple pie with the frozen apples from last year. While digging through the freezer I saw the raspberries so threw in a handful of those, too, along with the apples, cinnamon and sugar, flour and butter.

It turned out finger lickin' good!

All that sweetness needed to be balanced with a little bit of something fresh. Russell had an abundance of pickles in his garden that he sent home with us so we decided to make Grandma Lee's refrigerator pickles.

Grandma Lee's Refrigerator Pickles

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2 Quarts sliced cukes, washed and unpeeled

1 onion, sliced thin

2 Tablespoon salt

Start by washing and cutting up the cucumbers and onions, discarding the ends.

Add 2 Tablespoons of salt and mix well. Let it stand for 2 hours.

Drain the liquid and rinse off the salt. They don't taste good at this point as Grace can tell you.

Add 1 1/2 cups of sugar and 1/2 cup of white vinegar. Pour over the cukes and onions. Cover and refrigerate for at least 24 hours. These also freeze well and taste wonderful when you need something garden fresh in the cold of winter. Enjoy!