(Serves 7)Mix dry ingredients in a food processor:
1 cup whole wheat pastry flour
1 cup all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
Cut in buttery spread:
2 tablespoons Earth Balance Buttery Spread
1/2 cup & 3 tablespoons skim milk
Portion 3 tablespoons in each cup of the doughnut maker.
Close, clasp and bake for 6 minutes.
Using a small metal spatula, loosen doughnuts from baker and cool on rack.
Dust with confectioner's sugar.
Did you know you can grate the entire whole fresh nutmeg?
Thanks to electrician Lynda for finding a cord for my vintage doughnut baker. I purchased this in the 70s and lost the cord along the way.
These doughnuts are baked. Mine are made with 1/2 whole wheat flour, 2 teaspoons of sugar each and only 1 teaspoon of Earth Balance Buttery Spread. Served with a glass of skim milk, the "treat" is not a bad one!
My boss, Kendra, gave me 2 very neat cookbooks. This recipe was from one of them.
Mediterranean Tuna & Potato Salad
Many of the ingredients for this dinner platter were purchased at Aldis, where items cost nearly $1 less than the other grocery stores. The albacore tuna, kalamata olives, feta, tomatoes, spinach, olive oil and potatoes were all purchased there. Eggs are always an economical high quality protein choice. I only purchased what you see of the fresh green beans and I used just a little feta. We'll have more for tomorrow too!
The recipe was inspired by Rachael Ray, and simply has the ingredients seen above. The dressing has 2 tablespoons olive oil, 1 tablespoon red wine vinegar and 2 garlic clove, minced.
Enjoy the start of the holiday weekend!