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What is the history of the doughnut? The doughnut has been around since the early 1800s, when a woman named Elizabeth Gregory made a deep-fried dough treat that she called "doughnuts" for her son, Hanson Gregory, who was a sea captain. Hanson is credited with inventing the hole in the middle of the doughnut. He said he did this so that the doughnuts would cook more evenly. In the late 1800s, a New England ship captain named Captain Gregory created the first recipe for doughnuts. His recipe included nutmeg and cinnamon, and the doughnuts were fried in pork fat, making them much sweeter than their modern-day counterparts. By the early 1900s, doughnuts had become popular in the United States, and they were often served at church socials and political events. During World War I, soldiers were given doughnuts as a treat. Today, doughnuts are sold in many varieties and are popular in many countries around the world.
Pumpkinseed Rye Kurbiskernbrot (Germany) | The Fresh Loaf
Today's bake: Pumpkinseed Rye Kurbiskernbrot (Germany)Source: The Rye Baker by Stanley GinsbergNotes: Increased dough to make 3 loaves @ 721gr each.Substitutions: NoneDiscussion: Another nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make consisting of a soaker, a sponge, and main dough. It has a nice mild-sour taste and Stanley describes it best "A
Hot Honey Goat Cheese Dip - Simply Scratch
Impress your guests with this Hot Honey Goat Cheese Dip! Goat cheese is drizzled with fig jam, hot honey (or regular honey) and baked until melty and bubbling. Garnish with chopped pistachios, dried cranberries and fresh rosemary. Serve with toasted sliced baguette, crackers or sourdough. Serves 4 to 8. Need a last minute appetizer? I’ve […]
Macedonian spinach pie | The Fresh Loaf
I first had these spinach pies (or pita, as it's called there) when hiking near Ljuboten a couple of years back. A very old lady invited us to her hut for a pita made with nettles and cheese. That was the best pie I've ever eaten. Since then, I've tried to replicate it at home with spinach (no success with Belgian nettles - tasted very grassy).The pie uses a dough that is just
Triple Sesame Spelt Honey Sourdough Loaf | The Fresh Loaf
My starter was fed only once after returning from our trip to Florida when I made the levain for this bread. As a result the fermentation was much slower than usual. However, this bread baked up just fine. This dough was enriched with the addition of some wildflower honey and toasted sesame oil. I added both black and golden toasted sesame seeds, thus the triple sesame seeds.
Spanakopita Puff Pastry Bites - Mygreekitchen
If you’re a fan of Greek cuisine, you’ve likely tried Spanakopita, the iconic spinach and feta pie wrapped in delicate layers of phyllo dough. But what if we told you there’s an easier, bite-sized version perfect for parties, snacks, or weeknight cravings? Enter Greek Spanakopita Puff Pastry Bites—all the classic flavors you love, wrapped in Continue Reading