I really like how you show the whole process, imperfections, and all! I feel like that’s how many of us do things in the kitchen. I think those donuts look great!
I think you did great for a first time try! You have an honest approach. Practice is really the key to success at anything, and social media is killing the truth and reality of real-life skills behind the camera.
Realized I never made homemade donuts. I would use some of my bread dough each week while making bread and make small square pieces, deep fry and roll in sugar. My children where so happy when they saw it when coming home from school. Your frying oil can be used again, but I would keep in refrig. So it doesn't become rancid. Enjoying your many videos Joan
I got to flip through and look at the recipes. I’m really excited about it! I love the idea of canned meals that are ready to eat. The recipes look really good!
Suzanne, wow, you have been cooking up a storm. I've got most of my seeds sprouting under the grow lights and heading toward the day of planting outside. I hope that your family knows that they are truly blessed with the food they are eating. My mom was a make from scratch mom until we moved to the city from the farm at my age 10. Then we became city people that bought everything from the store instead of making it. I always wanted to go back to the make from scratch and I did bake bread when my now 50 year old kids were 8 & 9 years old. I've always thought I should go back to that but just haven't done it. The rage here in my circle of friends is sourdough bread and I have a lady at church that gives me a loaf now and then. It's always a treat to get one. It's finally starting to warm up here but the wind continues to reach 30 to 40 MPH (48 to 64 KPH). I'm hoping to get more garden cleanup and planting done this next week. Some my best memories have been around the table eating with family and I try to continue the Sunday family dinner tradition. Sometimes it's at my house and sometimes at a restaurant. Family time is important I think. Memory building is what I try my best to accomplish in my kids and grandkids. Have a great day inside and outside. Nebraska Dave Urban Farmer
Hi Dave! It sounds like that time as a kid has a lifelong impact on you. I wonder if your mom knew how much you loved it? I have gone through times of giving up. It is exhausting to cook every single day for a large family (I had 5 kids at home, now only 3). But after eating that store bought pre-made food, and eating it continuously, you realize how unhealthy it is! I have made a commitment to myself to push through and find a way to find joy in cooking for my family! Glad to hear you’ve got your gardening under control. I am planning a very simple garden this year, as I have really burned myself out with trying to “do it all”. Potatoes and root crops (which I can direct sow). Strawberries, which I already have and can expand this year. And maybe some Roma tomatoes. My husband has decided to grow a lot more variety of crops on the farm this year. So I can just use that produce for eating and preserving! That’s my plan!!! Have a great day! ❤️
I recently found your channel and am trying to watch all your videos. I thought the tidbit you shared on putting potato slices in your oil was really interesting and I am going to try to remember to try this. Your donuts looked great. I’ve made yeast donuts with jelly filling that are so good but it has been a while since I’ve made any. Your video has inspired me to give them a try again soon.
Thanks for watching my other videos! That’s great! ❤️ Yes, the potato slices really worked! I have an air fryer now, and I’m so curious if I can make donuts in it and how they would turn out. I really want to try! Definitely less messy, but not sure if it would work the same. 😊
I wish we lived closer. I would love to help you with pressure canning and dehydrating. My grandmother taught me both skills, and now I teach my daughter. However, she is terrified of the pressure canner. But I love pressure canning with our two pressure canners. My daughter loves making sourdough doughnuts, though, but that skill intimidates me. I think we find comfort in our day to day routines, but that also becomes mundane. I love learning and venturing outside the box. After watching your beautiful video, I feel inspired and courageous to make homemade doughnuts. I love your channel and have prioritized watching at least once a week while we do all we do here. Today was my first day giving myself this time. Keep up the great work learning new kitchen skills. There is always something new to learn in the kitchen and garden. ❤❤❤
I agree, I wish we lived closer! I only just found you recently, but was immediately drawn to your videos. I think we could be great friends! ❤️ I love to learn new things as well, and currently I’m venturing into soft cheeses, yogurt, and everything I can easily do from the comfort of my own kitchen. There is so much to learn, and it’s opening a whole new world! I’m also going to dive deeper into the pressure canning and dehydrating, especially as the season progresses. I’m intrigued at making my own garlic and onion powder! I will continue to watch your channel as well! I love seeing you and your daughter together, and you have a lot of kitchen skills under your belt! I’m impressed! And you garden as well. Thank you for taking the time to come to my channel. I really appreciate it! 😃
I completely agree! We would definitely make great friends. Even if we're not able to meet up in person, we can still keep in touch. By the way, here's a tip for dehydrating onions and other strong-smelling produce: I recommend getting two sets of Teflon liners - one for savory items like onions and garlic, and another for sweet items like fruit leather. They're a lifesaver! I can find the link to the sets I bought and share it with you. I feel very fortunate to have learned so much over the years, especially with my daughter by my side. It's going to be bittersweet when she leaves the nest, but for now, I'm cherishing every moment we have together and sharing what we do here at our cottage. We love your channel and can't wait to see more. Best of luck on your journey and in learning new kitchen skills.
@@themoderndaycottage Thanks so much for the tips! I just got a new dehydrator with the drying sheets, so perfect timing for that tip. ❤️ I’m sure your daughter will always have these memories with you. It so valuable!!!!
They all look delicious! I love crulers but the filled ones looked amazing as well. I’m intimidated by deep frying. Have a fear of setting my house on fire lol. Hubby does all the deep frying if I recipe called for it. He’s actually frying homemade onions rings as I type this lol.
Suzanne, your comments about not having the right piping bag: Piping bags are basically rolled paper--parchment works very well, wax paper needs to be thicker because it is lighter, etc. Google it up--there are many good videos on how to fold up a piping bag. And, for basics, like a round end, you do not need metal tips--you just cut the bag at the tip! You probably have figured this out by now, but in the wild event you did not know, well, there you go. Donuts are fun. Even ugly ones taste great--and I have made my share of ugly, yummy doughnuts! Keep having fun!
Thank you for the tips!!! ❤️❤️❤️ I always knew you could do icing that way. I suppose it never occurred to me to do that for the donuts. Yes, they were all yummy!!! 😋
Suzanne, the donuts look so delicious. It is too bad the chocolate ones didn't turn out like you wanted. I can't imagine you failing at anything, and from what I see you always push through. You definitely are not a quitter. My most recent failure is I've begun the sourdough journey 😅. My first loaf was an absolute flop, it met the trash can. A week later I tried it again, and it turned out better. At least we can eat it. So I'm expecting great things in the future loaves! Trial and error , it's how you learn. Thanks so much for the kitchen time!
Thanks Roberta 🙏. I’m so proud of you for giving sourdough a start! Believe me, I’ve had them hit the trash can too!!! It’s all part of the journey. It will improve. I have stayed away from making an actual sourdough video, up to this point. But I am thinking about making one, with my own personal tips that I’ve discovered. It’s hard to think of competing with a million other sourdough videos out there!!!! Do you have any questions about sourdough? I’ve been making it for several years now. Of course, getting your starter going and feeding it regularly, in the beginning, will help it become stronger. Did you start yours from scratch? Or did you get some from a friend (the starter)? As you’ve seen, I still have my struggles here and there. But to be completely honest, my flops are usually due to laziness. Not encorporating enough flour or kneading enough. Good luck in the kitchen! It’s an exciting adventure. 🌷
@@thefarmerswifecanada Thank you, Suzanne. Well...I made my starter from scratch. I followed the directions closely. I probably didn't wait for the sourdough to be consistently rising (like clockwork). So, probably two major mistakes were it wasn't consistent in its rise in order to consider it ready for first run, and what I used for the bread probably wasn't ripe. Before I made the 2nd loaf, I made sure the starter was consistent in rising, and therefore I knew when it was at it's ripe stage. That 2nd loaf rose, but not as high as I wanted. I guess it should do most of its rising before it's shaped and put in the fridge for 24 hours . I probably should've had it rise longer than the 4hrs (recipe instructions) during its warm rise. What do you think?
@@robertaaOHIO Hi Roberta, I usually let it do most of its rising before refrigerating. The refrigerating step is mostly to develop the flavour, and for the sourdough to sort of “feed” on the gluten. It will rise slightly while refrigeration, but not much. One thing you can do to cheat a little bit, in the beginning, while you are developing your starter (it will get stronger with age) is to add a little bit of regular yeast to your recipe (1/4 - 1/2 tsp.). This will give you the rise you are looking for, but will still allow you to go through the process. I sometimes do this if I need bread right away. But you will still get the tang of the sourdough. Good luck! Just keep feeding your starter. I keep mine in the fridge and bring it out to feed it a day or evening, before I plan to make something. I usually feed it once a week if refrigerated. You’ll have to feed it daily if you keep it at room temperature.
Wow, I too am intimidated with deep frying and wondering what to do with the left over oil. I've never seen the potato trick before. I just may try to deep fry at some point. Thanks!
I actually read that in a very old cookbook - over 100 years old. It said that they would use the oil for deep frying, until it was no longer good, and then they would use it to make soap! I thought that was such a good use of it. No wasting anything ❤️
I really like how you show the whole process, imperfections, and all! I feel like that’s how many of us do things in the kitchen. I think those donuts look great!
Awwww, thank you!! ❤️❤️❤️
I think you did great for a first time try! You have an honest approach. Practice is really the key to success at anything, and social media is killing the truth and reality of real-life skills behind the camera.
Thank you so much ❤️ I definitely agree with that statement. There is too much unattainable perfection. It stops us from even trying.
Realized I never made homemade donuts. I would use some of my bread dough each week while making bread and make small square pieces, deep fry and roll in sugar. My children where so happy when they saw it when coming home from school. Your frying oil can be used again, but I would keep in refrig. So it doesn't become rancid. Enjoying your many videos Joan
I love that Joan! Very resourceful. You basically did the same thing, but with an ingredient you already had on hand. Love it! ❤️
They look delish!🫶🏻
Thank you!! 🌷
Pour your oil onto the sides/base of the wooden fence posts on your farm. Especially those gate posts. It will help to keep the posts from rotting ☺️
That is a great tip! Thank you. I never would have thought of that 🙏😀
Great job! Those look amazing. I have the same canning book and it has great recipes. It really helps on days when you want quick meals.
I got to flip through and look at the recipes. I’m really excited about it! I love the idea of canned meals that are ready to eat. The recipes look really good!
Suzanne, wow, you have been cooking up a storm. I've got most of my seeds sprouting under the grow lights and heading toward the day of planting outside. I hope that your family knows that they are truly blessed with the food they are eating. My mom was a make from scratch mom until we moved to the city from the farm at my age 10. Then we became city people that bought everything from the store instead of making it. I always wanted to go back to the make from scratch and I did bake bread when my now 50 year old kids were 8 & 9 years old. I've always thought I should go back to that but just haven't done it. The rage here in my circle of friends is sourdough bread and I have a lady at church that gives me a loaf now and then. It's always a treat to get one.
It's finally starting to warm up here but the wind continues to reach 30 to 40 MPH (48 to 64 KPH). I'm hoping to get more garden cleanup and planting done this next week.
Some my best memories have been around the table eating with family and I try to continue the Sunday family dinner tradition. Sometimes it's at my house and sometimes at a restaurant. Family time is important I think. Memory building is what I try my best to accomplish in my kids and grandkids.
Have a great day inside and outside.
Nebraska Dave
Urban Farmer
Hi Dave!
It sounds like that time as a kid has a lifelong impact on you. I wonder if your mom knew how much you loved it? I have gone through times of giving up. It is exhausting to cook every single day for a large family (I had 5 kids at home, now only 3). But after eating that store bought pre-made food, and eating it continuously, you realize how unhealthy it is! I have made a commitment to myself to push through and find a way to find joy in cooking for my family!
Glad to hear you’ve got your gardening under control. I am planning a very simple garden this year, as I have really burned myself out with trying to “do it all”. Potatoes and root crops (which I can direct sow). Strawberries, which I already have and can expand this year. And maybe some Roma tomatoes. My husband has decided to grow a lot more variety of crops on the farm this year. So I can just use that produce for eating and preserving! That’s my plan!!!
Have a great day! ❤️
Those donuts looks delicious!!’
Thank you Terri! 🌷
Oh gosh those looked amazing 😍😍
Thank you!!
You did an amazing job whether it was your first time or not! I would eat them all up!! :)
Thank you!!! That is so nice to hear. 😅
I recently found your channel and am trying to watch all your videos. I thought the tidbit you shared on putting potato slices in your oil was really interesting and I am going to try to remember to try this. Your donuts looked great. I’ve made yeast donuts with jelly filling that are so good but it has been a while since I’ve made any. Your video has inspired me to give them a try again soon.
Thanks for watching my other videos! That’s great! ❤️ Yes, the potato slices really worked! I have an air fryer now, and I’m so curious if I can make donuts in it and how they would turn out. I really want to try! Definitely less messy, but not sure if it would work the same. 😊
I wish we lived closer. I would love to help you with pressure canning and dehydrating. My grandmother taught me both skills, and now I teach my daughter. However, she is terrified of the pressure canner. But I love pressure canning with our two pressure canners. My daughter loves making sourdough doughnuts, though, but that skill intimidates me. I think we find comfort in our day to day routines, but that also becomes mundane. I love learning and venturing outside the box. After watching your beautiful video, I feel inspired and courageous to make homemade doughnuts. I love your channel and have prioritized watching at least once a week while we do all we do here. Today was my first day giving myself this time. Keep up the great work learning new kitchen skills. There is always something new to learn in the kitchen and garden. ❤❤❤
I agree, I wish we lived closer! I only just found you recently, but was immediately drawn to your videos. I think we could be great friends! ❤️ I love to learn new things as well, and currently I’m venturing into soft cheeses, yogurt, and everything I can easily do from the comfort of my own kitchen. There is so much to learn, and it’s opening a whole new world!
I’m also going to dive deeper into the pressure canning and dehydrating, especially as the season progresses. I’m intrigued at making my own garlic and onion powder!
I will continue to watch your channel as well! I love seeing you and your daughter together, and you have a lot of kitchen skills under your belt! I’m impressed! And you garden as well.
Thank you for taking the time to come to my channel. I really appreciate it! 😃
I completely agree! We would definitely make great friends. Even if we're not able to meet up in person, we can still keep in touch. By the way, here's a tip for dehydrating onions and other strong-smelling produce: I recommend getting two sets of Teflon liners - one for savory items like onions and garlic, and another for sweet items like fruit leather. They're a lifesaver! I can find the link to the sets I bought and share it with you. I feel very fortunate to have learned so much over the years, especially with my daughter by my side. It's going to be bittersweet when she leaves the nest, but for now, I'm cherishing every moment we have together and sharing what we do here at our cottage. We love your channel and can't wait to see more. Best of luck on your journey and in learning new kitchen skills.
@@themoderndaycottage Thanks so much for the tips! I just got a new dehydrator with the drying sheets, so perfect timing for that tip. ❤️ I’m sure your daughter will always have these memories with you. It so valuable!!!!
Norwegians only make these donuts called smultringer at Christmas time. Yummy.
Sounds yummy! ❤️
They all look delicious! I love crulers but the filled ones looked amazing as well. I’m intimidated by deep frying. Have a fear of setting my house on fire lol. Hubby does all the deep frying if I recipe called for it. He’s actually frying homemade onions rings as I type this lol.
Lucky you have someone to do it!! That’s amazing 😀 Onion rings sound so good!
Suzanne, your comments about not having the right piping bag: Piping bags are basically rolled paper--parchment works very well, wax paper needs to be thicker because it is lighter, etc. Google it up--there are many good videos on how to fold up a piping bag. And, for basics, like a round end, you do not need metal tips--you just cut the bag at the tip! You probably have figured this out by now, but in the wild event you did not know, well, there you go. Donuts are fun. Even ugly ones taste great--and I have made my share of ugly, yummy doughnuts! Keep having fun!
Thank you for the tips!!! ❤️❤️❤️ I always knew you could do icing that way. I suppose it never occurred to me to do that for the donuts. Yes, they were all yummy!!! 😋
It's amazing at how little oil you fry in. I always wondered about the oil as well.
Yes, it’s always stopped me from doing it!
Suzanne, the donuts look so delicious. It is too bad the chocolate ones didn't turn out like you wanted. I can't imagine you failing at anything, and from what I see you always push through. You definitely are not a quitter. My most recent failure is I've begun the sourdough journey 😅. My first loaf was an absolute flop, it met the trash can. A week later I tried it again, and it turned out better. At least we can eat it. So I'm expecting great things in the future loaves! Trial and error , it's how you learn. Thanks so much for the kitchen time!
Thanks Roberta 🙏. I’m so proud of you for giving sourdough a start! Believe me, I’ve had them hit the trash can too!!! It’s all part of the journey. It will improve. I have stayed away from making an actual sourdough video, up to this point. But I am thinking about making one, with my own personal tips that I’ve discovered. It’s hard to think of competing with a million other sourdough videos out there!!!! Do you have any questions about sourdough? I’ve been making it for several years now. Of course, getting your starter going and feeding it regularly, in the beginning, will help it become stronger. Did you start yours from scratch? Or did you get some from a friend (the starter)?
As you’ve seen, I still have my struggles here and there. But to be completely honest, my flops are usually due to laziness. Not encorporating enough flour or kneading enough.
Good luck in the kitchen! It’s an exciting adventure. 🌷
@@thefarmerswifecanada Thank you, Suzanne. Well...I made my starter from scratch. I followed the directions closely. I probably didn't wait for the sourdough to be consistently rising (like clockwork). So, probably two major mistakes were it wasn't consistent in its rise in order to consider it ready for first run, and what I used for the bread probably wasn't ripe. Before I made the 2nd loaf, I made sure the starter was consistent in rising, and therefore I knew when it was at it's ripe stage. That 2nd loaf rose, but not as high as I wanted. I guess it should do most of its rising before it's shaped and put in the fridge for 24 hours . I probably should've had it rise longer than the 4hrs (recipe instructions) during its warm rise. What do you think?
@@robertaaOHIO Hi Roberta, I usually let it do most of its rising before refrigerating. The refrigerating step is mostly to develop the flavour, and for the sourdough to sort of “feed” on the gluten. It will rise slightly while refrigeration, but not much.
One thing you can do to cheat a little bit, in the beginning, while you are developing your starter (it will get stronger with age) is to add a little bit of regular yeast to your recipe (1/4 - 1/2 tsp.). This will give you the rise you are looking for, but will still allow you to go through the process. I sometimes do this if I need bread right away. But you will still get the tang of the sourdough.
Good luck! Just keep feeding your starter. I keep mine in the fridge and bring it out to feed it a day or evening, before I plan to make something. I usually feed it once a week if refrigerated. You’ll have to feed it daily if you keep it at room temperature.
@@thefarmerswifecanada Thank you, Suzanne, that info is a big help. I do keep the starter in the refrigerator, and feed it once a week .
@@robertaaOHIO Excellent!
Wow, I too am intimidated with deep frying and wondering what to do with the left over oil. I've never seen the potato trick before. I just may try to deep fry at some point. Thanks!
Yes! I’ve always wanted to try it. Give it a try, it’s not so bad 😀
Hello, about used oil, many people reuse it to make homemade soap.
I actually read that in a very old cookbook - over 100 years old. It said that they would use the oil for deep frying, until it was no longer good, and then they would use it to make soap! I thought that was such a good use of it. No wasting anything ❤️
think the jam filled ones seem a bit over dun kathy
Hehe, probably. It was my first time… ❤️