A to Z Challenge Letter D

This morning before I shared my post for the A to Z Challenge Letter D I wanted to share a memory from my childhood. When I was in Middle School and High School I took a class called Home Economics.

I wish Home Economics were still offered because children need the resources that we were taught in class. I believe every child should learn how to cook and to sew. As well as how to take care of there homes.

I know if Home Economics was available I wouldn’t have to ask Charlie to sign up because he would join on his own. Charlie loves cooking and has always wanted to learn to sew.

With today being the A to Z Challenge and the Letter D I wanted to share a recipe I learned to make when I was in school. It was Biscuit Donuts. I used to make these and also Biscuit Pizza’s with Suzzie when she was little.

As for Charlie I can’t honestly remember if he has ever had a Biscuit Donuts or not. This weekend I plan on picking up Pillsbury Donuts and making Donuts for Charlie and I. I just hope Charlie will try them with me but if he doesn’t it’s okay because that is more for me.

BISCUIT DOUGH DONUTS RECIPE

Total Time:  15 minutes Yield:  8 donuts + 8 donut holes

INGREDIENTS:

• Vegetable oil
• 1 ½ cups confectioners’ sugar
• 3 tablespoons milk
• 2 teaspoons vanilla extract
• 1 tube Pillsbury biscuit dough

DIRECTIONS:

• In a heavy-bottomed pot, heat 1 inch of oil until it reaches 350℉ on a thermometer.
• Place sugar in a medium bowl and whisk to remove lumps. Slowly stir in milk, a little at a time, until you have a smooth glaze. Stir in vanilla. Cover with plastic wrap and set aside.
• Separate the biscuits and lay flat on a cutting board. Using a small, round cookie cutter, cut out a small circle from the center of each biscuit.
• Cook the donuts in batches in the hot oil for about 1 minute per side, or until golden. Drain on a wire rack. Repeat with donut holes, but with less frying time.
• While still warm, dip donuts in glaze, turning to coat completely. Return to wire rack and allow excess glaze to drip off. Eat while still warm.

Thank you,

Glenda, Charlie and David Cates