Sweet Potato Cake Doughnuts

Does your family eat doughnuts for breakfast?  Is the reason because they make a quick meal or because the doughnuts are delicious? Sweet potato cake doughnuts can be quick, vitamin packed and delicious. According to, The Worlds Healthiest Food, “One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients.” Making your family fresh homemade doughnuts, not only are you eliminating any preservatives but also you are adding vitamins A, C and B6 in a tasty way.

Ingredients for Sweet Potato Doughnut Recipe: 

• 2 whole sweet potatoes/2 cups mashed sweet potato
• saucepan
• 2 tbsp butter/margarine, melted
• Mixing bowl
• 3 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 3 large eggs
• 2 cups sugar
• 1 1/2 tsp nutmeg
• 1 1/2 tsp cinnamon
• Electric mixer
• 7 cups flour
• 3 inch round doughnut cutter
• Olive oil
• Deep fryer/electric skillet
• Tongs or slotted spatula
• Paper towel 

Instructions to make Sweet Potato Doughnut Recipe:

1. Wash, peel and cut up the sweet potatoes. Place them in a saucepan, cover with water and bring to a boil. Cook the sweet potatoes until soft enough to mash.
2. Melt the butter/margarine and set aside to cool before using. In a mixing bowl, combine melted butter/margarine, baking powder, salt, milk, eggs, sugar, nutmeg and cinnamon.  Mix until it is all blended.
3. Add and mix the flour in one cup at a time, until you get soft dough. Chill the dough in the refrigerator for one hour.
4. Using ½ the dough at one time, pour onto a floured surface. Sprinkle a little flour on top of the dough and pat into the thickness desired. ½ inch to ¾ inch recommended. Using the doughnut cutter dipped in flour, so the dough does not stick, cut out the doughnuts.
5. Separate and place your doughnuts on floured surface, such as counter top or cookie sheet, as you cut them. With your finger, poke a hole in the center of the doughnut, using a circular motion to enlarge the hole. Repeat process until all the dough is used.
6. Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop doughnuts in a couple at a time. Brown on one side, flip over and brown the other side. With tongs or slotted spatula, remove the doughnuts from the oil and place on the paper towel to drain. Continue until all doughnuts are fried.

 Tips:

• If you do not have a doughnut cutter, use any 3-inch diameter, canning ring or drinking glass.
• You can use a Dutch oven on the stove top, but use a thermometer to keep your oil from overheating as your doughnuts will brown to quickly on the outside and not be done in the center.
• You can top your doughnuts with frosting, cinnamon/sugar or powdered sugar.

 Jesus answered, "It is written: 'Man does not live on bread alone, but on every word that comes from the mouth of God".

Matthew 4:4 ; NIV

Roasted Pumpkin Seeds

No doubt you've seen pumpkins in fields, in grocery stores and at road side stands for sale. Maybe you are like we are and have grown your own. What are your plans for the pumpkins? Are you making pies, breads, sweet and easy pumpkin whip, pumpkin cake doughnuts or simply carving for Halloween? Whatever you make out of or do with the pumpkins don't forget to save the seeds for roasting. 

Pumpkin seeds not only taste good but they are also good for you. If you've never toasted or roasted pumpkin seeds that's OK there is always a first time.
To Read More: Seekyt

This post linked to: Frugal Food Thursday

Gluten-Free Pumpkin Cake Doughnut Recipe

People with Celiac disease or gluten-intolerance can sometimes feel left out and deprived when it comes to eating.

I have found that taking most of your favorite recipes can be revamped and become gluten-free.

I did find in our local Amish store here in Northern Indiana, Bob's Red Mill all-purpose Gluten-free flour.The biggest draw back with baking is all-purpose gluten-free flour is so much more expensive than regular all-purpose flour, but for the gluten intolerant it is worth it. Here is my latest recipe for Gluten-free pumpkin cake doughnuts, I hope you enjoy it.

1 Corinthians 10:31, KJV, Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

*Recipe: Gluten-free Pumpkin Cake Doughnut 

Ingredients to make Gluten-Free Pumpkin Cake Doughnut:

• 2 tbsp imperial or blue bonnet margarine (they are gluten-free)
• 3 tbsp Gluten-free baking powder
• 1 tsp salt
• 1 cup milk
• 3 large eggs
• 2 cups sugar
• 2 tsp nutmeg
• 2 tsp cinnamon
• 1 tsp xanthan gum
• 2 cups pumpkin puree
• Mixing bowl
• Electric mixer
• 7 cups all-purpose gluten-free flour
• 3 inch round doughnut cutter
• Olive or Canola oil
• Deep fryer/electric skillet
• Tongs or slotted spatula
• Paper towel

Instructions to make Gluten-Free Pumpkin Cake Doughnut:

1. Melt the butter/margarine and set aside to cool before using. In a mixing bowl, combine melted butter/margarine, baking powder, salt, milk, eggs, sugar, nutmeg, xanthan gum, cinnamon and pumpkin.  Mix until it is all blended.
2. Add and mix the all-purpose gluten-free flour in one cup at a time, until you get soft dough.
3. Using ½ the dough at one time, pour onto a all-purpose gluten-free floured surface. Sprinkle a little gluten-free flour on top of the dough and pat into the thickness desired. ½ inch to ¾ inch recommended. Using the doughnut cutter dipped in gluten-free flour, so the dough does not stick, cut out the doughnuts.
4. Separate and place your doughnuts on gluten-free floured surface, such as counter top or cookie sheet, as you cut them. With your finger dipped in gluten-free flour, poke a hole in the center of the doughnut, using a circular motion to enlarge the hole. Repeat process until all the dough is used.
5. Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop gluten-free doughnuts in a couple at a time. Brown on one side, flip over and brown the other side. With tongs or slotted spatula, remove the gluten-free doughnuts from the oil and place on the paper towel to drain. Continue until all the gluten-free pumpkin doughnuts are fried.

*Triond's links say they are forbidden so I have now added the recipe.