Most of us think of holidays as one of those few days our employer actually pays us to stay home. We all know the big ones: New Year's, Memorial Day, Labor Day, Thanksgiving, Christmas. And yes, some employers are a little more generous but most likely you'll have no more than 7 days a year that you consider a holiday. Depending on your religious beliefs you may add a few more to that annual list, and find that you're up to a dozen or so.
For a day to be considered a "National Holiday" it needs to be declared so by Congress. And then of course we have the "commercial holidays" that we all love, which in effect are simply days that have become popular over the years. We all love them, but for some of us that just isn't enough. Organizations, corporation, and even loosely connected groups of people can "declare" a day for any reason they choose. Some of these days catch on and become popular with the general population, some remain only recognized by their creator, and some fizzle out and become a mere memory after only a year or two.
The point is - Every day, somewhere someone is celebrating something.

Tuesday, September 14, 2010

September 14, 2010 ~ National Cream Filled Doughnut Day

MMMMMM....don't you just love these food days that give you an excuse to eat something fattening and totally void of any nutritional value?

Scout out the doughnut shops in your area, some of them actually give away free doughnuts today.  If you can't find a shop giving them away, you might want to try your hand at making your own.  Here's a recipe courtesy of About.com:Southern Food.

Cream filled doughnut are made with yeast and butter, filled with your choice of instant pudding.

Ingredients:

  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup butter
  • 1/2 cup warm water
  • 2 packages active dry yeast
  • 2 eggs, beaten
  • 6 1/2 cups sifted all-purpose flour (about)
  • 1 teaspoon grated lemon rind
  • 4 cups cold milk
  • 2 packages instant pudding (3.4 ounces each)

Preparation:

Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well. Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed. Place doughnuts on baking sheet. Repeat with remaining half of dough.
Cover and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Fry in deep hot fat, 365°, until golden brown, turning once. Drain on paper towels; cool thoroughly before filling.
While doughnuts are cooling, pour milk into a deep bowl. Add pudding mix and beat until well blended, about 1 minute. Refrigerate for at least 5 to 10 minutes. Spoon pudding into a pastry tube with wide nozzle and pip into the cooled doughnuts. Sprinkled filled doughnuts with confectioners' sugar. Refrigerate until served.

Too complicated for me...I think I'll just go buy myself a dozen or so... Until tomorrow...Keep celebrating!!!

Posted by Rita Ballantyne at 8:00 AM
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