Homemade Glazed Donuts

Every autumn, at least once, our family likes to make homemade donuts, and I’ve found a super simple way to make them so you can make 12-36 without much fuss, so even if we have a lot of our kids home, I’m not slaving for hours over homemade yeast bread, kneading it, punching it down, and letting it rise for hours.

Simple and Yummy Homemade Glazed Donuts
(feeds about 4-6 per loaf)

Start by defrosting enough frozen bread dough to suit your needs. (I defrost it on a well buttered pan covered with saran or other wrap to keep it from drying out.) One 1-pound loaf will make 12 donuts and 12 donut holes, but if you love donuts as much as we do, that really only feeds about 4-6 people. 🙂

Once the bread has completely thawed (about three hours), roll or press it out until it’s as thin as you can easily make it. Taking a donut-press, cut out 12 donuts and 12 donut holes, and line them up on well buttered cookie sheets with ample separation between them so they can rise without touching each other. Cover with waxed paper or press-n-seal wrap to keep them from drying out while they rise.

Let them rise for about an hour before frying them. This is a good time to make the glaze. For 2 pounds of bread dough (24 donuts and 24 donut holes):

Glaze for Homemade Donuts

In your mixer, combine:
4 cups powdered sugar
1 stick (4 oz.) melted butter
3/4 cup milk. Beat together until completely smooth. It will be quite thin.

I use my biggest frying pan filled with about 1.5 inches of cooking oil (I use canola). Heat the oil until it sizzles if you flick a drop of water into it. When it’s sufficiently hot, gently add the donuts one at a time until your pan is full. It will really only take about 1-2 minutes per side to fry the donuts, so you need to work fast and consider this a full-time job!

Frying homemade donuts

As soon as the donuts are golden on one side, flip them over (using big spoons; don’t pop the bubbles!) and fry them on the other side.

Once they’re done, take them out and lay them on cookie sheets lined with towel paper to absorb the extra grease.

Making donuts can be a family affair, although the grease and fresh donuts are dangerously hot, so I often conscript adult help for the frying and glazing. Little ones can help with cutting out the donuts, although they might end up a little misshapen. (But, who cares??)

My number # right hand man keeping the kids
happily occupied while the donuts fried

Our grand kids were busy playing Mouse Trap and Codenames, so they were content to let their parents help me in the kitchen, ’cause if you want everything to turn out “hot and now!” then it’s really ideal to have two people working: One to fry and the other to glaze.

To glaze the donuts, drop them one at a time into the bowl of glaze, make sure they’re covered on both sides, and then immediately lift them out and place them on a fresh cookie sheet (no towel paper, and no additional butter or grease).

The glaze will drip off the sides of the donuts, but that doesn’t matter!

The important thing is to serve them while they’re still warm and sticky.

Fried Donut Holes

The only down side is that they go down like popcorn, so take that into account when you’re figuring out when to make them.

We made ours late in the afternoon after having no dessert with our Sunday dinner. Actually, we didn’t need a lot of supper that night, either! 🙂

Bless the Lord, O my soul. O Lord my God, thou art very great;
thou art clothed with honour and majesty” (Psalm 104:1).

Chicken Divan

“Chicken Divan” was one of my mother’s signature casseroles when I was growing up. It is truly delicious, but I took it for granted and for some reason never added it to my repertoire. Retrospectively, I wonder if that was because Mom so often made it for our family when we’d come to visit. I never much thought about it until the last time my first-born came to visit with his family. Now, perhaps it should be explained that as part of our home school, I taught all the kids to cook, and most of them (six of whom were sons) took to it like ducks to the water. To this day, they can all turn out gourmet dishes if they’re so inclined, although my four oldest sons are married to awesome cooks, so they don’t cook as often as they used to.

At any rate, rather than asking me to make Chicken Divan for him, Aaron asked if he could borrow Grandma’s recipe and make some Chicken Divan for all of us! Mom’s recipe was written out on one of those very worn 3X5 cards in her little recipe file, so I have no clue where she got it, but after studying a bit, I’ve learned that Chicken Divan (according to Wiki) was developed by Anthony Lagasi for the Divan Parisienne Restaurant in New York City in the early twentieth century (when my mother was young) and “remains one of the  most classic American casserole dishes today.” Who would have known? So, it wasn’t just my mother’s specialty dish, it’s a common casserole beloved by many! If you haven’t tried it or don’t have a favorite version of your own, here it is:

Classic Chicken Divan
(Makes about 12 servings, although some may want seconds!)

1. Cook until tender: 2  ten-oz. packages of  broccoli or 3 cups fresh broccoli (chopped)
2. Fry (separately) 6 chicken breasts, browned with a little butter, some chopped celery leaves, salt, pepper, and thyme, and then steam them until  they are cooked through. 3. Place the broccoli in the bottom of a 9X13 casserole pan and arrange the chicken on top. (At this point, I intervened a bit, because Grandma’s recipe really wasn’t very precise. You need to cube the chicken into bite-sized pieces after it’s cooked. Aaron, ever gracious and willing to accept suggestions, redid what you see above so that the chicken was spread evenly over the broccoli.)
4. Pour a sauce made from the following evenly over the top:
½ cup mayonnaise
2/3 cup milk
1 tsp. lemon juice
one can condensed cream of chicken soup
½ tsp. curry powder (or a little less)
5. Sprinkle one cup of bread crumbs over the top. Bake for 45 minutes in an oven preheated to 350°. Dot with American cheese and return to oven until the cheese has melted and is starting to brown.

Grandma would have recently celebrated her 104th birthday were she still alive! Isn’t it strange how we never forget and always miss those we love who’ve passed on? I am thankful she believed in Jesus as her savior, so even though Aaron and I won’t ever get to go over to her home for some more Chicken Divan, we will one day get to be with her in heaven!

“For he remembered that they were but flesh;
a wind that passeth away, and cometh not again” (Psalm 78:39).

Lessons from Fossil Rim

Alan and I have flown through the DFW (Dallas, Fort Worth Texas) airport a number of times, and once we even had to spend the night, although we didn’t know where to go or what to do, so we pretty much “wasted” our day. However, my friend Marilyn (who’s also going to share her recipe for chicken enchiladas this Saturday), recommended one excellent opportunity for fun and learning if you’re in the area. Here’s what she shared with me:                                    Becoming a grandparent is a gift from God because you get a second chance to relive old memories and pour your life into your grandchildren. We are blessed to have our children living fairly close to us, and our two youngest granddaughters are home schooled, which presents new adventures for us.

Recently we went on a home school cooperative field trip to Fossil Rim, a 1,800- acre conservatory protecting 1,100 animals on open meadows near Glen Rose, Texas (just an hour or so from Ft. Worth or Dallas). Not only can you observe these animals, you can interact with some of them as well!                                   Fossil Rim was named for the terrain which is an upheaval of land that is the beginning of the Texas Hill Country.  Limestone outcropping and caves may be seen in the area. Many fossils can be found indicating total flooding. My granddaughter picked up a rock in the picnic area that was a conglomerate of aquatic fossils and reminded me of Genesis 7:19, “And the waters prevailed exceedingly upon the earth; and all the high hills, that were under the whole heaven, were covered.” When we first arrived, there was a presentation on the importance of being good stewards by Mark, a former missionary kid and missionary, using a creation Jinga (though he didn’t use the term creation). Blocks were stacked in the order of creation starting with the appearance of the land and ending with the creation of man. Genesis 1:9, “And God said, Let the waters under the heaven be gathered together unto one place, and let the dry land appear: and it was so.” Genesis 2:7, “And the Lord God formed man of the dust of the ground, and breathed into his nostrils the breath of life; and man became a living soul.” Mark then talked about stewardship, and as the children were chosen to pull boxes from the stack, Mark illustrated the imbalance that occurs when man does not care for what he has been given. Eventually the stack collapsed. Genesis 2:15, “And the Lord God took the man, and put him into the garden of Eden to dress it and to keep it.”  Next was a discussion of how an animal is brought to the park vet for examination. There are three methods: 1) Place food inside a trailer to entice the animal to enter, 2) Use a snare, or 3) Tranquilize the animal, which is only used as a last resort. We were taught how to use a blow pipe and had fun practicing our skill on a cardboard zebra.  After the teaching time, we boarded the tour bus where our guide told us, “The bus is to the animals what an ice cream truck is to children!” He was so right. The giraffes were the first to see us and approach. Did you know that because of their weight, the giraffe’s gait is to advance front and back legs on one side and then the other in unison?  That was news to me! I also learned that giraffes have no upper teeth. They took the pellets from our hands with their soft lips. They have whiskers on their chins and long beautiful eyelashes. We were told that their favorite food is the leaves from the acacia tree, which also has thorns. The whiskers and eyelashes serve to protect their mouths and eyes from the thorns. The eyelashes also shield their eyes from the sun. Their tongues can be up to 20 inches in length.  The giraffes were tall enough to “come into” the tour bus. When they took the pellets from our hands we felt their soft lips and bristly whiskers. The biggest one, a male named Mosey, was able to reach beyond me all the way over to my hubby on the far side of the bus.  All along our route, the bus continued to be an attraction to the animals. This aoudad sheep seemed to be smiling at us.  Fallow deer hunted for the pellets that were thrown. Fallow deer come in a range of color from white to dark brown, and many are spotted like white-tail deer fawns.  The proud blackbuck was too busy guarding his harem and territory to come to the bus,                   and the mountain bongo stayed in the shelter of the trees.                                                   But the gemsbok,                                                                 addax, and a Hartmann’s mountain zebra came to get their share of pellets. Other species came to the bus, and still others were in restricted areas that we could see but not feed. I couldn’t help but marvel at the variety of God’s creation and in considering the animals’ ability to approach the bus unafraid made me ponder the bond that God designed between man and animals before the fall. Genesis 2:19b, 20a explains: “and brought them unto Adam to see what he would call them: and whatsoever Adam called every living creature, that was the name thereof. And Adam gave names to all cattle, and to the fowl of the air, and to every beast of the field.

  “God saw every thing that he had made, and, behold, it was very good.” Genesis 1:31a

Are You Optimizing Your Brain Fitness?

A week ago, I wrote about Alan’s attending the American Association of Geriatric Psychiatrists’ annual meeting and the tidal wave of Baby Boomers hitting retirement age, and I suggested that we start learning to surf so we don’t get crushed. This week, I want to offer a few ideas from what I’ve been learning in my own quest for health.

Are you familiar with The Great Courses? I am a fan. Through audio or video, this organization can bring a world of research and learning via professors from some of America’s best universities right into your car or home. I can drive and learn, sit quietly on a couch with notebook in hand, or work out on my elliptical while absorbing information.

Granted, these college-level courses won’t keep you awake like Hollywood’s glitzy entertainment, but they are excellent resources for brightening your brain! I ordered a couple of series last fall and have been completely satisfied with the quality of their programs and what I’ve been learning. My personal favorite way to optimize both brain and body fitness is to work out while keeping a notebook right beside me for scribbling down ideas. Stopping to write notes does effect my workout stats, but I figure the mental stimulation is worth the hit to any personal pride that may be lurking behind my attempts at physical conditioning.

Simple tips from the series on Optimizing Brain Fitness that impressed me:

*In an experiment with rats, those who were fed 35% less food lived 35% longer!
*Best diet tip? Stop eating deep-fried foods.
*Walking 1 mile daily decreases your chance of developing Alzheimer’s by 50%.
*Get enough sleep. The current generation is getting 45 minutes less sleep per day than the older generation, but it’s had a negative effect on learning.
*Power naps are good; they reset your energy and help process learning.
*Most important aspect of memory is learning to focus and pay attention!
*”If you can see, look. If you can look, observe…attend…study!”
*Your brain needs exercise, so take up some new hobby.
*Scientists have discerned that you improve long term retention more by repeated testing than by more study.

This last bit of research made me understand why we have tests in school and in life! The Lord is training us to learn and grow, not just have brains full of data that doesn’t stick!

Count it all joy, my brothers, when you meet trials of various kinds, for you know that the testing of your faith produces steadfastness. And let steadfastness have its full effect, that you may be perfect and complete, lacking in nothing” (James 1:2-4).

Just in case you’re interested in more information about The Great Courses, I’ll include their contact information: https://www.thegreatcourses.com/courses. 1-800-832-2412. For classes on Christianity, though, I’d rather refer you my son Jonathan’s Aqueduct Project [https://aqueductproject.org/ ], or the new Center for Global Theological Education, which he’s developing at Moody Bible Institute in Chicago.

Which School and The School for Scandal

So, this week I have kids and grand kids working hard at schools in Greece, Italy, Germany, California, and Michigan…home schools, public schools and private! And, guess what? Even Alan, Joel and I went to school! That’s right; we attended The School for Scandal in Canada. Sounds rather scandalous, doesn’t it?  Well, maybe I should backtrack a little. Jonathan is teaching in Athens, Mike and Grace are homeschooling in Italy, Jon and Gerlinde’s girls are in public school in Germany, Aaron and Carleen’s boys are involved in a private-homeschooling combination called Classical Conversations in California, and my daughter’s daughter has started school here in Michigan. So far, so good, as far as I know, and I hear they’re all settling in nicely at their very different venues. However, I wasn’t nearly as settled about attending The School for Scandal when Alan, Joel, and I went to Stratford for a weekend of plays. In fact, the name turned me off so much that if we hadn’t made a deal that each of us could choose one play, I would have balked big time.  Alan and I both wanted to attend Twelfth Night for sure, which we’ve seen and enjoyed for many years. It has a clever plot, lots of humorous lines, and a happy ending, where all’s well that ends well.  This year’s Stratford Festival (in Ontario, not England…if you look online for tickets, make sure you buy them for the right country! I almost didn’t!) marked Canada’s 150th anniversary, and according to artistic director, Antoni Cimolino, all the theatrical productions were chosen to explore identity issues…how “we prepare our face to the world, deal with our hidden desires or balance our self interests with the environment around us.”  Without a doubt, the humorous confusions of Shakespeare’s comedic Twelfth Night fit the bill perfectly.  Our second choice was Tartuffe, considered by some to be the French playwright, Molière’s, most brilliant creation. The play was a comedic exposé on hypocrisy, specifically showcasing the evil intentions of a self-effacing Catholic cleric. I’m not french, and I’m no expert in what the original language was, but I was woefully disappointed by the script, which had been translated from seventeenth-century French into contemporary English rhymes. I was sitting next to a young playwright from Toronto, who beamed over the cleverly adept translations, but some of them made me cringe. What I thought was going to be light-hearted humor turned out to be pretty distressing and distasteful. On the other hand, our third play, written by Irish playwright, Sheridan (The School for Scandal), which I was most wary of seeing, turned out to be mostly light-hearted fun but with a powerful lesson for all of us pupils: Stop gossiping and start learning true discernment of character! Great lesson! Long thought process short: It’s nigh unto impossible to know what’s really going on inside the brain and heart of someone else. Similarly, it’s nigh unto impossible to know what decisions someone else should make concerning how to school their children.  It’s more than enough challenge attempting to live transparent and wise lives personally. Let’s pray for others and support them, trusting they will make wise choices for themselves and their families. It’s something I learned (yet again) in a very unlikely place: The School for Scandal!

Judge not according to the appearance, but judge righteous judgment.”
(John 7:24).

Making Jams: Fun for Profit

Well, perhaps not for commercial profit, but certainly for personal profit, since you can make jam for a lot less than it costs to buy it (if you buy the fruit on sale at peak season), and you can be sure that homemade is fresher and more wholesome, particularly when contrasted with jams that contain preservatives or a lot of sugar.  For instance, in the last two weeks, I’ve caught a sale on raspberries for $.77 for 6 oz., another on 6 oz. packages of blackberries at 2 for $1.00, and quarts of strawberries at 3 for $5 (all nicely under $2 per pound). Without much work, I now have a winter’s supply of berry jams—some “canned,” some stored in the refrigerator, and some in the freezer—with enough to give away too. I don’t take a very conventional approach, and I used three different methods, but let me tell you what I did, and if you don’t already have a tried-and-true method, I hope it will inspire you to experiment!  I always keep one shelf in one cupboard for a stash of glass bottles with lids, which I use for food storage (on the theory that glass is better for my family than plastic, and—of course—the jars are free, since I just wash up empty glass jars left over from foods I’ve bought from the grocery store). Actually, canning jars with lids are my favorite (since they usually seal nicely without much effort), but you can use any jar with a lid that seals securely. I’m going to tell you what I did (and like), but I’m hoping this just inspires you to try making up your own recipes to get just the right tang, sweetness, and consistency for your own personal taste!

First, start by washing and drying 4-6 small jars and lids. Make sure you have the right tops and that they fit snugly, with no dents or flaws. Set them on top of a cutting board (or other surface that can take a lot of heat).

Mouth-watering Blackberry Jam

48 oz. fresh blackberries
1/3 cup water (just enough to keep anything from burning before the berries and sugar break down and melt)
1.5 cups sugar
1 package (1.75 oz or 49 g) fruit pectin (for making jam)
1 tablespoon lemon juice

Heat in a heavy saucepan, stirring faithfully and pretty often until all the berries break down (which takes quite a while for blackberries), the sugar and jello totally dissolve, and the jam starts to thicken slightly. It took me half an hour on medium-low heat, but I’m quite sure it will depend on how hot your stove is, the type of pan you use, and how juicy your berries are, so go by the changing consistency rather than just time. It’s a pretty subtle but distinct difference, but it’s not “thick” at all, just no longer watery.  Once the jam is done, ladle it out immediately into the dry glass jars, almost to the top. When you actually can jams, you have to leave a little head room (like 1/2  inch), but I fill the jars almost to the top, which makes them more likely to self-seal. Make sure there are no traces of jam that will keep the jars from sealing properly, and then screw on the lids as tight as you can. Afterward, give the tiniest turn to the left just so air can escape if need be. When I do this with canning jars, almost all of them seal on their own within an hour, just left on the kitchen counter.  Any jars that don’t seal must be kept in the refrigerator to preserve them, or else you can open the tops and add a layer of sealing wax, but I’ve stopped doing either the official canning (which darkens the jams and I suspect causes loss of nutrients) or the wax. Suit yourself but please don’t sue me if you get sick. In my experience, you’ll see mold if anything is amiss, so you’ll know there’s a problem. Of course, if you’re willing to give up some refrigerator space and share with your friends, you won’t have any problem finishing it all off before it goes bad.   🙂

Rich, Ruby-red Raspberry Jam:

48 oz. fresh raspberries
1/4 cup water
1 cup sugar
1 large package (6 oz) raspberry jello

An alternate method for making jam is to use flavored jello (gelatin) instead of pectin, and I actually prefer it. I’ve found that one large package of jello replaces one package of fruit pectin, tastes a bit brighter (without needing to add lemon juice), and is less expensive (particularly if you catch it on sale!).  Follow the same instructions as for blackberry jam. However (of course), take particular care not to let it cook too long, or the jam will darken! If you do it just right, your jam will continue to be bright red, even after it’s finished and on your bread!

There are many recipes for making jam, but in the end, it depends on your taste. I started out with equal amounts of berries and sugar, reduced the sugar, switched from pectin to jello, stopped canning…etc! My theory is that cooking should be a growing, learning process whereby we develop our tastes and improve our nutrition as we go!

Unbelievably Yummy Strawberry Freezer Jam

If you haven’t already discovered this world-class jam, try making freezer jam:

Step One: Clean and mash 4 quarts strawberries. Place in large mixing bowl.  Step Two: Pour 1 cup boiling water in a separate bowl, to which you add:
1 large package of strawberry jello
1 large package of orange jello
Stir faithfully until all the jello has dissolved in the boiling water. Set it aside to cool a little. Step Three: Combine 1 package fruit pectin for freezer jam (1.59 oz) and
1.5 cups sugar. Mix the pectin and sugar together, add to the mashed berries, stir thoroughly, and allow to rest on the counter for 15 minutes

Step Four: Add the tepid (not hot or cold) jello solution to the freezer jam mash. Pour immediately into bottles or plastic containers for the freezer. (If you’re using glass jars, make sure you do give at least 1/2 inch head room so the bottles don’t break when the jam freezes. Actually, I don’t think there’s an issue with plastic for freezing; the problems come with heating plastics. Theoretically, there shouldn’t be any problem with freezing jam in plastic containers.)

Step Five: let the jam rest on the counter for half an hour before storing in the refrigerator or freezer. This jam is quite a bit softer than regular jam, and if you don’t like the consistency, try adding another 1.59 oz. of freezer jam pectin. Also, some people like more sugar, so you could try adding another package of jello. If you don’t like the results…try, try, and try again!!

(P.S.—The recipe for cooked jam also works well with blueberries or any other type of berry. Whatever you happen to have on hand and like to eat!)

O taste and see that the Lord is good: blessed is the man that trusteth in him.” (Psalm 34:8)

 

What’s the Aqueduct Project?

Thank you to my many Facebook friends who hit the “Like” button in support of Aqueduct Project’s new Facebook page. I also got a number of messages and questions asking about both the Aqueduct Project and my son, Jonathan, so this morning I want to share just a little bit about what’s going on.  Jonathan (Dr. Armstrong) accepted a new position with Moody Bible Institute, who are very graciously allowing him to develop a “Center for Global Christian Theological Education” (which he refers to as C-GATE).   This center will be based in Chicago, so they sold their home in Washington State and have moved back to the Midwest. Jonathan has also been given a sabbatical for research and writing, so after a wonderful visit with us this summer, Jon and his family have gone to Germany for the fall semester (which is his wife, Gerlinde’s, homeland). They will rejoin us for Christmas and then go on to Chicago to look for a place to live. The new center will open at the beginning of January, 2018.

Last night, I got a wonderfully encouraging call from one of my Facebook friends, who directs a Bible school in New Delhi and is interested in materials from this new program (which will be a coordinated effort on Jon’s part, orchestrated both through Moody and the Aqueduct Project). Right now, the program is in the developmental stages, but the goal is to be able to provide high-quality evangelical Christian training wherever around the world there is a desire to learn about the Bible. Jon has been producing lectures and developing a network of resources for several years now, so a limited amount of training is already available, but this should exponentially increase in the next few years.

From this mother’s viewpoint, I think Jon’s passion started as a young teenager, when we visited China together and he saw the great need for teaching in the churches there. Back in the 1990’s, I believe the Chinese Christian church had become the largest in the world, with thousands of people coming to Christ each day but precious little scripture to read. Beyond that, there is the challenge of reaching the global Church, many of whom live in countries where financial constraints make college-level courses an impossible dream even if they are available in some of the largest cities.

Moody Bible Institute is enabling Jonathan to partner with them in trying to meet this overwhelming need!  Here’s a note from his last adventure two weeks ago: “I attended on Saturday the graduation ceremony of 281 Ghanaian pastors who completed Moody Bible Institute’s experimental certificate program. This is an experimental program for which audio recordings of Moody theology classes have been translated into the local language by a Ghanaian ministry partner. These translated courses are then uploaded onto solar-powered audio-players and distributed for free to students. This system allows us to conduct a form of theological education in extremely remote locations (where there is no electricity or internet, and perhaps most amazingly, even where there is no literacy!).”  As a believer with a heart to “go into all the world” with the joyful gospel of redemption, peace and good will that God desires for all men, this thrills my soul no end! If you’re a Christian, would you please pray with us for wisdom and grace as Jon moves forward with the development of resources for the global church community? If you have a lifetime of study and experience in the ministry and would consider contributing study materials that you’ve generated over the years, would you please let me know? If you’re interested in participating in learning yourself, or in helping develop a study group in your area for fellowship and learning (since education is much more enjoyable when there are real, live people with whom to discuss issues and think about things), please let me know that too! Or, go directly to The Aqueduct Project Facebook page, or connect directly with the Aqueduct Project through their website: https://aqueductproject.org/

Sometime after January 1, there will also be more ways to connect via C-GATE (Center for Global Theological Education) at Moody in Chicago, IL (America).

Let the word of Christ dwell in you richly in all wisdom; teaching and admonishing one another in psalms and hymns and spiritual songs, singing with grace in your hearts to the Lord” (Colossians 3:16).