Posts Tagged ‘bacon donuts’


This Christmas when I ordered our country hams from my kissin’ cousin, Nancy Newsom Mahaffey, at Newsom’s Country Store in Princeton, Kentucky (www.newsomscountryham.com) I thought to add some bacon to the order.  And, boy am I glad I did.  This is old-time bacon at its best; smoky, just enough fat, no sugary stick to the pan, and not an ounce of shrinkage when fried.  All the meats from Newsom’s are done in the traditional manner and the taste sure shows.  If I were you, I’d get my order in today.  And, when a holiday approaches, try Col. Bill Newsom’s Country Ham – there is nothing that says “celebration” like these beautiful hams at the center of the table.  (You can see one of our holiday hams in our most recent book, An American Family Cooks, Welcome Books, 2013 and available from Amazon, Barnes and Noble, and most independent book stores.)



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maple bacon doughnut


Not much to say except “yum, yum, yum”.  Whenever we are in San Francisco, we always make a stop at Dynamo Donuts (www.dynamodonut.com) for just a bite of their famous Maple Bacon Donut.  I can’t say that donuts are my favorite treat, but they sure work for my lovely husband.  I have never made those light and fluffy raised donuts, but I do, from time to time, make my mom’s old fashioned ones.  I’m thinking I might just make up a batch and coat them with some maple frosting and then sprinkle some salty, crisp bacon bits on top.  If you want to try this version, here is mom’s recipe (which can also be found in my out-of-print book, Homemade).  I would imagine that the maple frosting is simply confectioners’ sugar, maple flavoring, and a bit of milk or maybe even black coffee to moisten.

Nana’s Doughnuts (You’ll note she spelled it correctly)
Makes about 2 dozen
3½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg (you can really use any spice you like, but nutmeg is what you
taste in most commercial donuts)
1½ cups granulated sugar
2 tablespoons unsalted butter, at room temperature
3 large eggs, at room temperature and beaten
½ cup whole milk
Wondra flour
Approximately 4 cups cinnamon-sugar or confectioners’ sugar (if you are not frosting), for
Approximately 6 cups vegetable oil
Sift the flour, baking powder, salt, and nutmeg together.  Set aside.

Combine the sugar and butter in the bowl of a standing electric mixer fitted with the paddle and beat until crumbly.  Add the eggs, one at a time, and beat thoroughly.  Then, add the milk.  Slowly add the dry ingredients and beat on low until all added and a smooth dough has formed.
Using Wondra flour, lightly flour a clean, flat surface.
Scrape the dough onto the floured surface and lightly sprinkle the top with Wondra.  Pat the dough out to about ⅝-inch thickness.  (If the dough seems very sticky, slowly knead in no more than ½ cup all-purpose flour into it.)  Using a donut cutter, cut out circles, separately reserving the holes.
If using, place the cinnamon-sugar or confectioners’ sugar in a resealable plastic bag.  Set aside.
Fill a heavy-duty skillet at least 3-inches deep with the vegetable oil.  The oil should be deep enough that the donuts can easily float.  Place over medium-high and bring the oil to 360ºF on a candy thermometer.
Place the donuts, a few at a time, into the hot oil and fry, turning once, for about 5 minutes or until perfectly golden, slightly raised, and cooked through.  Lower the temperature if they cook and darken too quickly.
Using a slotted spoon, move the donuts to a triple layer of paper towel to drain for just a minute.
Quickly transfer the hot donuts to the sugar in the bag and shake to thoroughly coat.  Remove the sugar-coated donuts from the bag and place on wire racks to cool slightly.  Best eaten while still warm.
If you decide to frost them, cool first, and then frost and decorate in whatever manner you choose.

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