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Spudnuts

October 21, 2019 Updated February 21, 2023 46 Comments

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chocolate glazed and glazed spudnuts stacked on cutting board with donut holes

Spudnuts are glazed yeast donuts made with mashed potatoes, which makes a soft and tender dough.  A melt-in-your-mouth donut with a hint of lemon zest and nutmeg dipped in a vanilla or chocolate glaze.

chocolate glazed and glazed spudnuts stacked on cutting board with donut holes
 

It’s hard to top a hot homemade donut dripping with chocolate or vanilla glaze.  Adding mashed potatoes makes the dough very soft and workable.  With a few tips and tricks, you’ll be frying up a batch of donuts in no time.
 
 
 

How to Fry Perfect Donuts

👉🏻Let’s start with the oil.  It’s best to fry in oil that is very neutral and that has a “smoke point”.  The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that.  Canola oil has been my favorite so far.  Peanut oil browned the donuts beautifully, but I didn’t like the strong flavor that it left on my lovely spudnuts.  Check out Saveur for their article “Five Oils for Frying”.👉🏻Use a large heavy pot or dutch oven.  The pot needs to be deep enough to hold at least 2 inches of oil along with the frying donuts.  The pot should be able to hold around 2 quarts of oil.

👉🏻A clip-on thermometer to measure the heat of the oil is essential.  Here’s why:  The oil needs to be heated to 350℉ and that temperature needs to be maintained throughout the entire frying process.  Don’t worry if the heat goes up to 360-365℉.  Once the donuts are dropped into the oil the temperature may go down.  As long as the temperature is between 330 – 360℉, the donuts will cook perfectly.  If the temperature drops below 350℉, bring the temperature of the oil back up to 350℉ before frying additional donuts.

👉🏻Properly draining the oil from the donuts.  Each fried donut is actually drained three times.  First) When lifting the donuts from the oil, hold the donut above the pot and let the oil drip from the donut for about 10 seconds.  Second) Place cooked donut on a prepared baking sheet that has a few layers of absorbent paper towels.  Let the donuts to drain on the paper towels for 30-60 seconds.  Third) Remove the donuts from the paper towels and place them on a wire rack to completely cool.  This ensures a nice crisp outer layer that will absorb the glaze beautifully.  

 

 Mixing the Spudnut Dough

wire whisk stirring water yeast mixture1
Pouring milk mixture into mixing bowl4
Nutmeg and lemon zest added to donut dough mixture7
whisk stirring milk, mashed potato, butter mixture in saucepan.2
Beaten eggs in bowl over mixing bowl5
A cup of flour being added to donut dough mixture8
instant read thermometer in milk mixture3
Pouring yeast mixture into eggs, and milk mixture6
Donut dough in the bowl of an electric mixer with dough on paddle.9
  1. Add the yeast to 1/2 cup warm water.  Stir to dissolve then set aside.
  2. In a saucepan, add butter, milk, sugar, salt, and mashed potatoes. This is why they are called “Spudnuts”. 
  3. Set the pan over medium heat. Heat until mixture is very warm approx 110-115℉.  The butter will begin to melt, but probably not completely.  Remove from heat.
  4. Pour the warm mixture into the bowl of an electric mixer.
  5. Mix the eggs slightly and mix them into the warm milk mixture. 
  6. Add the reserved, dissolved yeast.
  7. Mix in 3 cups of flour and mix until smooth.  Add lemon zest, lemon juice, and ground nutmeg.  (Fresh ground if available)
  8. Add remaining dough 1 cup at a time.  Mix well after each addition.  Add flour just until the dough pulls away from the sides of the bowl.  I used 6 1/2 cups on this batch dough.  You may need more or you may need less.  Just follow the consistency of your dough more than the amount the recipe calls for. 
  9. The dough should look like this.  It’s just a bit sticky.  Not much.  You will notice that the addition of potatoes will make the dough very smooth and oh so nice.
 

Rise Time

Mixed Donut dough in a large oil bowl.1
Risen Spudnut dough in large bowl.3
White cloth covering rising dough in large bowl2
  1. Lightly oil a very large bowl.  Transfer the dough into the oiled bowl.  Turn the dough over so the dough is oiled on all sides.
  2. Cover the bowl with a clean dry cloth.  Set aside and allow the dough to rise until doubled in size,  1-2 hours depending upon the temperature in your home.
  3. This is what the dough should look like once it has risen for a couple of hours.  Go ahead and punch it down.

 

Rolling and Cutting the Spudnuts

White cloth on counter with flour sifting over the top1
Rolling pin rolling out Spudnut dough4
A hand holding cut spudnut and donut hole7
Spudnut dough cut int half on floured surface2
Floured donut cutter cutting Spudnut dough5
Cut spudnut and donut hole on floured white cloth8
Spudnut dough on floured surface3
Several spudnuts cut from dough6
Several cut spudnuts and donut holes on white floured cloth9
  1. Before rolling out the dough, I like to sprinkle a clean dish towel with about 1/3 cup flour.  Set aside.
  2. Divide the dough in half and work with one half at a time.
  3. The dough is soft enough that it can be gently pulled into a rectangle.
  4. Roll out the dough until it is about 1/2-inch thick.
  5. Lightly flour a donut cutter.  I found this dandy wood donut cutter somewhere in Vermont several years ago.  I love Vermont. ❤️🍁
  6. Cut out several donuts. 
  7. You will have one donut and one donut hole.
  8. Place the donut and the donut hole onto the prepared dish towel.
  9. Cover the rolled out donuts with another clean cloth and allow the donuts to rise for about 30-40 minutes.  This is a good time to clean up the kitchen and prepare the glazes.

Making Vanilla and Chocolate Glaze

1
Vanilla glazed mixed dripping from wire whisk3
Clear bowl with powdered sugar and cocoa being added5
Clear bowl with vanilla glaze ingredients whisked together2
Vanilla glaze pouring into a shallow pie dish4
  1. In a medium-size mixing bowl add the powdered sugar, cream of tartar, corn syrup, vanilla, and warm water.
  2. Mix well until there are no lumps and the glaze is smooth.
  3. The glaze will be quite thin. 
  4. Pour the glaze into a shallow dish.  This will make it easier to coat the cooked donuts.  Cover with plastic wrap because a thin crust will form on the top if you don’t.  Set aside.
  5. To make chocolate glaze follow the directions above but add 1 tablespoon cocoa powder to mixture in step #1.  The chocolate glaze will be thicker than the vanilla glaze.  Pour into a shallow dish for dipping donuts.
TIP:  I found that I needed to double the batch for the vanilla glaze.  I just always seem to run out.

Prep baking sheets

Baking sheet lined with a paper towel with a spudnut and donut hole draining
Baking sheet topped with a cooling rack

Line a baking sheet with a few layers of paper towels for draining the fried spudnuts.  Line 4 more baking sheets with parchment paper and place a cooling rack on top.  One of the baking sheets and rack will be used to transfer spudnuts before dipping in glaze.  The other lined baking sheets with cooling racks are for glazed spudnuts to drip and dry from glazing.

Frying the Spudnuts

Large dutch oven pot with 2-inches of oil and thermometer attached.1
Spudnut added to hot oil with chopstick to turn over3
Lifting spudnut from hot oil with chopstick5
Donut hole cooking in hot oil2
Spudnut frying in hot oil4
Baking sheet lined with a paper towel with a spudnut and donut hole draining6
  1. The donuts and the donut holes should have risen to double their original size.  Place a large heavy bottom pot/Dutch oven over medium-high heat.  Add 2 inches of oil to the pot.  Heat the oil to 350℉.  Try to maintain a temperature of 350-360℉ at all times.
  2. Drop a donut hole into the hot oil as a tester. Donut holes should begin to bubble and sizzle around the edges.  Turn several times to brown on all sides.  Adjust the heat up or down at this point.  If the donut hole browned too quickly, the heat may need to be lowered.  This will prevent the donut from being doughy on the inside.  Transfer to a paper towel-lined baking sheet.
  3. Carefully drop spudnuts into the hot oil.  Only fry 3 donuts at a time. 
  4. Using a chopstick to turn spudnuts over.  Turn 3-4 times while spudnut is cooking.  When the spudnut is a light golden color, carefully lift out of the hot oil using a chopstick. 
  5. Hold the cooked donut over the hot oil and allow it to drip for about 10 seconds. 
  6. Place on a prepared baking sheet lined with a paper towel.  Let sit on a paper towel while other spudnuts are cooking.  After a minute or so transfer cooked spudnuts to the baking sheet with a cooling rack on top.  Allow to drain one more time before glazing.  Repeat.

Tips: 

  • After dropping the donuts into the hot oil turn them often.  Flip the donuts 3-4 times in the hot oil.  Flipping them often results in even browning on both sides.  Frying the donut holes is a bit more challenging. Those babies like to flip all over.  
  • Chopsticks are the perfect tool for turning donuts without ruining the shape.  

Glazing the Sputnuts

Baking sheet topped with a cooling rack1
glazed spudnut lifing out of glaze with chopstick3
Spudnut in glaze lifting out of glaze with chopstick2
Spudnut in chocolate glaze5
  1. Have a baking sheet with a wire rack ready to place the glazed doughnuts on. 
  2. While the donut is still hot, dip in the prepared glaze.  Completely coat the entire donut in the vanilla glaze.  Allow a little extra glaze to drip off. 
  3. Place on a wire rack to allow the glaze to dry. Sprinkles can be added before the glaze dries.
  4. Only glaze the top of the donut when using chocolate glaze.  Set on the wire rack to harden the glaze.

 
 
 
 

 

 
 
chocolate glazed and glazed spudnuts stacked on cutting board with donut holes
3.95 from 20 votes
Print

Sputnuts

Raised potato donuts or Spudnuts are soft and airy donuts made by adding mashed potatoes, which makes a soft and tender dough.

Course Breads, Dessert
Cuisine American
Keyword donuts, doughnuts, spudnuts, yeast donuts
Prep Time 20 minutes
Cook Time 4 minutes
rise time 1 hour 30 minutes
Servings 40 doughnuts
Calories 152 kcal
Author Janet Barton

Ingredients

Spudnuts:

  • 1/2 cup warm water
  • 1 tablespoon dry yeast
  • 1/2 cup butter
  • 3 eggs beaten
  • 2 teaspoons salt
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1 cup mashed potatoes salt before cooking
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon nutmeg
  • 6-7 cup all-purpose flour
  • Oil for frying shortening, canola oil

Vanilla Glaze:

  • 1 1/2 cups confectioner's sugar
  • 1/4 cup warm water 1 tablespoon at a time
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract

Chocolate Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon warm water or more
  • 2 - 3 teaspoons cocoa
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon corn syrup

Instructions

To make Spudnut dough:

  1. Dissolve yeast in 1/2 cup warm water.  

  2. In a medium saucepan combine milk, shortening, salt, sugar, mashed potatoes and heat to lukewarm.  Set aside.

  3. Pour into the bowl of an electric mixer and add beaten eggs and dissolved yeast. Add the lemon juice, lemon zest, and nutmeg. Add 3 cups flour and beat until smooth.  Add remain flour 1 cup at a time to make a soft but firm dough. Cover and let rise until double in bulk.

  4. Punch down the dough and divide in half. Roll out 1/2-inch thick and cut with a doughnut cutter. Cover with a cloth and let rise until double for about 30-40 minutes.

Vanilla Glaze:

  1. Mix all ingredients until smooth.  Add more water 1 tablespoon at a time until a thin consistency.

Chocolate Glaze:

  1. Mix all ingredients until smooth.  The chocolate glaze will be thicker than the vanilla glaze.

Recipe Notes

How to Fry Perfect Donuts

👉🏻Let's start with the oil.  It's best to fry in oil that is very neutral and that has a "smoke point".  The smoke point is the temperature at which a given oil starts to smoke; it can catch fire if it gets much hotter than that.  Canola oil has been my favorite so far.  Peanut oil browned the donuts beautifully, but I didn't like the strong flavor that it left on my lovely spudnuts.  Check out Saveur for their article "Five Oils for Frying".

👉🏻Use a large heavy pot or dutch oven.  The pot needs to be deep enough to hold at least 2 inches of oil along with the frying donuts.  The pot should be able to hold around 2 quarts of oil.

👉🏻A clip-on thermometer to measure the heat of the oil is essential.  Here's why:  The oil needs to be heated to 350℉ and that temperature needs to be maintained throughout the entire frying process.  Don't worry if the heat goes up to 360-365℉.  Once the donuts are dropped into the oil the temperature may go down.  As long as the temperature is between 330 - 360℉, the donuts will cook perfectly.  If the temperature drops below 350℉, bring the temperature of the oil back up to 350℉ before frying additional donuts.

👉🏻Properly draining the oil from the donuts.  Each fried donut is actually drained three times.  First) When lifting the donuts from the oil, hold the donut above the pot and let the oil drip from the donut for about 10 seconds.  Second) Place cooked donut on a prepared baking sheet that has a few layers of absorbent paper towels.  Let the donuts to drain on the paper towels for 30-60 seconds.  Third) Remove the donuts from the paper towels and place them on a wire rack to completely cool.  This ensures a nice crisp outer layer that will absorb the glaze beautifully.  

Nutrition Facts
Sputnuts
Amount Per Serving (40 g)
Calories 152 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 19mg6%
Sodium 148mg6%
Potassium 63mg2%
Carbohydrates 28g9%
Fiber 0g0%
Sugar 12g13%
Protein 2g4%
Vitamin A 105IU2%
Vitamin C 1.2mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Related

Filed Under: Breads and Rolls, Dessert Tagged With: donuts, doughnuts, homemade donuts, raised potato donuts., spudnuts

Previous Post: « Simple Pumpkin Coconut Bisque
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Reader Interactions

Comments

  1. Tally Hansen says

    September 22, 2021 at 5:03 pm

    I’m going to try these this weEkend. Does it matter what kind of potato i use? I was thinking rUssets would produce a fluffier Donut than a yukon. Also, im not yelling at you, Commenting doEsn’t Give the option to use lower case letters. 😉

    Reply
    • Janet Barton says

      September 22, 2021 at 9:47 pm

      I’m sorry about the font in all caps. It doesn’t appear when I receive the message in all caps. You are correct in using russet potatoes for a fluffier donut. Please let me know how you like the donuts and if you have any other questions.

      Reply
  2. April says

    January 29, 2021 at 8:18 pm

    Hey quick question … im in tge process of making these now could i ise half the dough fOr now and REFRIGERATE the other half for tomorrow ?

    Reply
    • Janet Barton says

      January 29, 2021 at 11:17 pm

      Absolutely. The dough will roll out really well when chilled. You’ll just need to plan on a little longer rise time. I hope you love the Spudnuts.

      Reply
  3. DON BAKER says

    December 1, 2020 at 3:24 am

    janet:i love this! I’M OPENING A SMALL DONUT SHOP,AND WILL B MAKING50-100DZ. PER DAY. cAN I USE PATATOE FLOUR IN THE PLACE OF MASHED PATATOES? WOULD BE HARD TOMAKE ENOUGH FOR MY USE.IF SO HOW MUCH FLOUR FOR THE RECIPE? HOW MUCHFLOUR FOR ICUP .THANKSmy email should only be small letters,i guess the c ap is locked

    Reply
    • Janet Barton says

      December 1, 2020 at 6:07 am

      Wow! What an exciting venture. I wish you all the best with your donut shop. I have never tried using potato flour, but I think it’s a great idea. I have often thought of substituting potato flour myself but just haven’t taken the time to play with it. This recipe can make as many as 100 if you don’t make donut holes. I think that adding 1/2 to 1 cup potato flour should be ample. I believe it can be exchanged equally by weight. Please let me know how they turn out. Congratulations on this amazing endeavor.

      Reply
  4. John Wall says

    June 17, 2020 at 7:40 pm

    aS A YOUNG BOY (AROUND 8 OR 10) i SOLD SPUDNUTS DOOR TO DOOR IN THE PANHANDLE OF TEXAS. I REMEMBER WELL THE TASTE OF VANILLA ONES. WE SOLD THEM FOR .25 CENTS A HALF DOZEN AND US KIDS MADE 5 CENTS

    Reply
    • Janet Barton says

      June 17, 2020 at 8:48 pm

      What a fun story and great memories. I bet they were delicious sputnuts!

      Reply
  5. SUNSHINE says

    March 1, 2020 at 2:59 am

    Here in PA we call mashed potato donuts Fasnauts. Even have a Fasnauts day. Which us the day before ash WEDNESDAY. The Dutch used all the fat, flour, sugar and potatoes up before Lent. Never heard of spudnuts.

    Reply
    • Janet Barton says

      March 10, 2020 at 3:06 am

      How fun! I’ve never heard of Fasnauts. I love hearing about traditions with food from around the country. Thank you so much for sharing. I will look up fasnauts for sure.

      Reply
  6. BirdIe says

    February 26, 2020 at 11:26 pm

    I haven’t made these, but they arevery similar to PA Dutch faStNaucHs…Donuts made with mashed potatoes!! The best donuts ever!

    Reply
  7. TaNn says

    October 22, 2019 at 4:47 am

    5 stars
    They are just as gOod as the photos make them out to be!

    Reply
    • Janet Barton says

      October 23, 2019 at 1:31 am

      Yum! Thank you so much. They are delicious!

      Reply
  8. Janet Barton says

    February 9, 2017 at 9:50 pm

    Thank you Carol for your comment. Best family business ever! I hope you have the family recipes for the Spudnuts made in your shop. What a treasure.

    Reply
  9. Carol Martin-Hay says

    February 9, 2017 at 7:57 pm

    Love this recipe. My family actually had a Spudnut Shop when I was in junior high school. Best donuts you will ever have, and I believe the franchise was started in Utah. Thanks for the recipe.

    Reply
  10. Roger Owen, CLU, ChFC, CSA says

    June 3, 2016 at 2:41 am

    I grew up in a small town in Texas that had a Spudnut shop. I have longed for a recipe every since. Is this like the commercial ones?

    Reply
    • Janet Barton says

      June 6, 2016 at 2:32 am

      Yes they are just like donut shop donuts. You will be amazed how delicious they are.

      Reply
  11. Anonymous says

    March 18, 2016 at 8:25 pm

    I made these spudnuts today, and they were fantastic! I scaled down the recipe, as I didn't need 40 spudnuts. Thanks for this recipe and the great instructions.

    Reply
  12. Anonymous says

    March 13, 2016 at 1:51 am

    Had heard stories from my mother and older siblings about spudnuts. I decided to try my hand today. Thank you for the very clear instructions and delicious recipe. Entire family loved them. I will definitely keep making these lovely little gems.

    Reply
    • Janet Barton says

      March 13, 2016 at 3:51 am

      Thank you for your kind comments. I'm so happy your family approved.

      Reply
  13. Nicole says

    February 9, 2016 at 10:06 pm

    I made these this weekend and they were a loved by all! Thank you so much, I am so glad you are back. I missed your Christmas chocolates post this past year. Welcome back!!!!

    Reply
    • Janet Barton says

      February 18, 2016 at 3:51 pm

      Thank you so much. I really missed doing my Christmas post. I'll get it together for next year.

      Reply
  14. resep donat kentang spesial says

    August 31, 2015 at 2:10 am

    nice post, i feel hungry

    Reply
  15. Anonymous says

    February 6, 2015 at 8:40 am

    Great pics, clear instructions and very good tips!

    Reply
  16. Anonymous says

    December 7, 2013 at 2:28 am

    I have heard that if you use canola oil you need to slice up 2 big potatoes and cook them
    till golden brown in your oil first. Pull them out and now cook the spudnuts. Something about the
    "used" oil and starch maybe? Keeps the oil from soaking into the dough before it cooks.
    They look great !

    Reply
    • Janet Barton says

      December 7, 2013 at 3:59 pm

      Fabulous tip! Thank you so much. I will definitely try it.

      Reply
  17. Vere Perez says

    November 28, 2012 at 8:05 pm

    Thank you, thank you, thank you I have been looking for recipe for a while, your pictures are gorgeous (am a visual learner) and you explain everything so well. am eating a donut in Sicily, Italy and remembering the donuts my mom used to make and when she passed away I lost the recipe, this is it!! thank you so much!

    Reply
    • Janet@simplysogood says

      November 28, 2012 at 10:02 pm

      I'm so jealous.

      Reply
    • Vere Perez says

      December 2, 2012 at 8:19 pm

      jealous? why? btw my husband and in-laws loved the spudnuts!

      Reply
    • Janet@simplysogood says

      December 3, 2012 at 4:27 am

      You're in Italy! It's a dream of mine to say that I'm eating a donut in Sicily. 🙂 I'm so happy the spudnuts were a hit.

      Reply
  18. leamea says

    November 12, 2012 at 5:56 pm

    So excited to make these but I must've done something wrong… the dough doesn't seem to have risen at all and it's been 1hr 55min. Should I proceed with the recipe or any ideas what I might have done wrong?
    thank you!

    Reply
    • Janet@simplysogood says

      November 13, 2012 at 3:55 am

      Your dough should be ready within an hour or so. Was your yeast fresh? Let me know if the dough ever raised enough. I hope it did.

      Reply
  19. kristen @ just-iced cookies says

    November 1, 2012 at 3:42 am

    I am so making these! Halloween has been pushed to Monday in my area because of Hurricane Sandy, so I have the weekend to prepare. Thank you for sharing!!

    Reply
    • Janet@simplysogood says

      November 1, 2012 at 8:14 pm

      I'm sorry you had to deal with Sandy, but happy you have an extra few days to prepare. Good luck.

      Reply
  20. TwoFriendsTales says

    October 30, 2012 at 4:03 am

    Thank you so much for this fabulous post!
    In Richland, WA (I'm from the area known as the Tri-Cities), we still have a spudnuts shop. But I can't tell you how excited I am to have this recipe so that no matter where I move, I can continue to have my spudnuts! Thanks again!

    Reply
  21. Unknown says

    October 30, 2012 at 12:12 am

    I used to live above a Spudnut Shop. Torture! I don't know if there are any left, but I'm so happy to have the recipe! Thank you!

    Reply
  22. Lori says

    October 29, 2012 at 6:18 pm

    They look amazing!!

    Reply
  23. Sonia says

    October 29, 2012 at 12:01 am

    Hats off your all hard work! You put all step-by-step pics for our convenience that really appreciable! The end result is really mouth watering.

    btw, can you please tell me which brand of your pan that you used for vanilla glaze? Thank you. 🙂

    Reply
    • Janet@simplysogood says

      October 29, 2012 at 3:29 am

      The pie plate I used was called "Pure" by Chantal. I love the neutral color. Thanks for you comments.

      Reply
    • Sonia says

      October 30, 2012 at 12:29 am

      Hi Janet, I asked about that stainless steel pot/pan that you used for making vanilla glaze 🙂

      Reply
    • Janet@simplysogood says

      October 30, 2012 at 3:23 am

      I'm just bit confuse, which doesn't take much. I made the glaze in a glass anchor hocking 8-cup measuring cup/bowl. The stainless steal pan that I used to mix the milk mixture is All-Clad. Did I answer correctly???

      Reply
    • Sonia says

      October 30, 2012 at 11:35 am

      Sorry Janet about all confusion. It's my mistake. But now, all is clear. Thanks! 🙂

      Reply
  24. Anonymous says

    October 28, 2012 at 10:03 pm

    These look amazing! I love a good homemade doughnut! Your step by step instructions are awesome. I will be trying these very soon. I love your blog. 🙂

    Reply
    • Janet@simplysogood says

      October 29, 2012 at 3:27 am

      Please share your success once you try. thank you so much for your comment.

      Reply
  25. April says

    October 28, 2012 at 9:29 pm

    Those look scrumptious!! And not too horrible difficult. I may have to try this one!!
    ~April

    Reply
    • Janet@simplysogood says

      October 29, 2012 at 3:28 am

      All it takes is a little extra time in the kitchen. Thanks for stopping by.

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
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