Speak Well
“Speak hopefully. Speak encouragingly, including about yourself. Try not to complain and moan incessantly. As someone once said, ‘Even in the golden age of civilization someone undoubtedly grumbled that everything looked too yellow.’ Yes, life has its problems, and yes, there are negative things to face, but please accept one of Elder Holland’s maxims for living—no misfortune is so bad that whining about it won’t make it worse.”
Jeffrey R. Holland
Faith–A Vital, Living Force
“Faith is not a theological platitude. It is a fact of life. Faith can become the very wellspring of purposeful living. There is no more compelling motivation to worthwhile endeavor than the knowledge that we are children of God, the Creator of the universe, our all-wise Heavenly Father! God expects us to do something with our lives, and he will give us help when help is sought.” ~President Gordon B. Hinckley
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Happy Birthday Pam!
Provident Providers
Buttermilk Doughnuts
It’s just not a particularly fair planet–is it?
I mean, come on.
Haven’t I been doing really well…
resisting every snack…
every treat…
every goodie, for weeks now?
All for the sake…
of the dreaded scale?
Doing quite well, too–thank you very much.
And then, my talented kids…
take an otherwise innocent afternoon…
and pull this.
Chanting, chanting, chanting…
“Nothing tastes as good as being thin feels. Nothing tastes as good as being thin feels. Nothing tastes as good as being thin feels.”
No.
But I bet it’s dang close.
Sheesh.
Buttermilk Doughnuts
Ingredients
4 eggs
2 cups sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
5-1/2 to 6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups buttermilk
Oil for deep-fat frying
Additional sugar, cinnamon-sugar or confectioners’ sugar, optional
Directions
In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in additional sugar if desired. Yield: 4 dozen.
(Recipe from Taste of Home Magazine)
Buttermilk Doughnuts
Ingredients
- 4 eggs
- 2 cups sugar
- ⅓ cup butter, melted
- 1 teaspoon vanilla extract
- 5-1/2 to 6 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 cups buttermilk
- Oil for deep-fat frying
- Additional sugar, cinnamon-sugar or confectioners' sugar, optional
Instructions
- In a large bowl, beat eggs and sugar until light and lemon-colored.
- Add butter and vanilla; mix well.
- Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk.
- Cover and refrigerate for 2-3 hours.
- On a lightly floured surface, roll dough to ½-in. thickness.
- Cut with a floured 3-in. doughnut cutter.
- In an electric skillet or deep-fat fryer, heat oil to 375°.
- Fry doughnuts, a few at a time, for 1 minute on each side or until golden.
- Drain on paper towels.
- Roll in additional sugar if desired.