[2] Fragrant cinnamon, ground from the bark of the cinnamon tree, scents the donuts (photo © American Heritage Chocolate).

That’s the difference between these and the one we purchased: corn syrup and apple cider combine for a delicious glaze.

Prep time is 35 minutes, rest time is 45 to 60 minutes. You can fry them or bake them (bake time is an additional 15 minutes).
 
 
RECIPE: APPLE CIDER DONUTS

Ingredients For 15 Doughnuts

 
For The Apple Cider Glaze

Preparation

1. COMBINE 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl.

2. HEAT milk and butter to very warm (120°F to 130°F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding flour until a soft dough forms.

3. KNEAD on a lightly floured surface until smooth and elastic (4 to 6 minutes). Cover and let rest for 10 minutes.

4. ROLL out the dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out the centers with a 1-inch cookie cutter (or poke a hole through the center with your finger).

5. PLACE the doughnuts 2 to 3 inches apart on a lightly greased or parchment-lined baking sheet. Re-roll and cut the remaining dough. Cover the doughnuts and let rise for 45 minutes to 1 hour.

6. TO FRY: Heat at least 2 inches of oil to 350°F in a deep fryer or deep pan. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. TO BAKE: Preheat the oven to 375°F. Bake the risen doughnuts for 8 to 10 minutes. FOR BOTH: Cool a few minutes, then transfer to wire rack.

8. GLAZE: Drizzle the donuts with the apple cider glaze or, using tongs, dunk the doughnuts into the glaze. Serve warm.
 
Enjoy the donuts warm, with a hot cup of coffee or a cool glass of milk or apple cider.
 
 
CORN SYRUP VERSUS HIGH FRUCTOSE CORN SYRUP

Corn syrup and high fructose corn syrup (HFCS) are two different sweeteners. The latter is a sweeter form of corn syrup made from corn starch. It is 20% cheaper and easier to transport than sugar; hence, a more profitable sweetener for manufacturers to use. The process was developed in the 1970s and introduced widely into American processed foods in the 1980s. Here’s more about high fructose corn syrup.

Corn syrup, called glucose syrup outside the U.S. and Canada because it is composed mainly of glucose, is made from corn starch. It was invented in 1812 by a German chemist, Gottlieb Kirchhoff, and has long been used to sweeten soft drinks, ice cream, ketchup, breads and many other mass-produced foods. Before commercial brands (Karo Light and Dark Corn Syrup products were introduced in 1902), housewives would carry their syrup jugs to the grocery store to be filled from the barrel.

Light corn syrup is almost clear, with a delicate flavor; dark corn syrup has a more pronounced, molasses-like flavor. They can be used interchangeably in most recipes.

Corn syrup is a good product that is often confused with the highly-processed high fructose corn syrup. The best manufacturers use it because corn syrup doesn’t crystallize and turn grainy in cold temperatures. It thus keeps a good consistency for products like fudge and caramel sauces and candies. In mass production, baked goods made with corn syrup are moister and stay fresher longer than those made with sugar.
 
 
CHECK OUT THE DIFFERENT TYPES OF SWEETENERS IN OUR SUGAR & SWEETENERS GLOSSARY.

RECIPE: PEAR & ROSEMARY MARTINI

Ingredients Per Drink

 
Preparation

1. PLACE the rosemary in the base of a heavy bottomed mixing glass and press gently.

2. ADD the remainder of the ingredients (except garnish) and shake with ice cubes. Strain into a chilled Martini glass.

3. GARNISH with a stem of rosemary or other favorite garnish (pear slice, edible flower).

It’s a great idea, but we must admit: We have no idea where this recipe came from. We found it in a drafts folder, without the attribution that we attach to all outside content. We searched the web and couldn’t find it; so we apologize to whomever sent it to us. Thanks: We love your recipe.

RECIPE: PUMPKIN SEED CHICKEN OR FISH

Ingredients

• 2 chicken breasts or 6-ounce fish filets
• 2 cups of panko bread crumbs
• 2 cups of pumpkin seeds
• 4 whole eggs beaten
• 1 cup all purpose flour
• 1 tablespoon kosher salt or coarse sea salt
• 1 tablespoon fine chopped oregano leaves
• 1 tablespoon orange zest
• 1 cup cooking oil
• 1 tablespoon black pepper

Pumpkin seeds-crusted chicken breast with sauteed carrot strips. Photo courtesy EatForYourLife.org, which has a gluten-free variation of the recipe that includes Parmesan cheese.

1. SLICE. Preheat the oven to 350°F for 10 minutes. Slice chicken breasts in half, width-wise. Pound down lightly until they are ¼ inch thick.

2. FILL. Fill 3 separate bowls with flour, eggs and the dry ingredients: panko, pumpkin seeds, salt, black pepper, chopped oregano and orange zest.

3. DIP: Coat the chicken breast with flour, then dip into beaten eggs, followed by a dip into the panko mix.

4. SAUTE. In a sauté pan, heat up the oil at medium heat. Lightly sauté the coated chicken breast until it reaches a golden color—about 1 minute on each side.

5. BAKE. Place the chicken breasts onto a sheet pan and cook it for an additional 10-15 minutes. If you are using fish, it requires just 5-10 minutes in the oven; or you may finish it in the pan.

6. SERVE with vegetable(s) of choice and a green salad tossed with whole pumpkin seeds. For a seasonal touch, add some pumpkin seed oil to the vinaigrette!

ABOUT PUMPKIN SEEDS

Pumpkin seeds (called pepitas in Spanish) are flat seeds that lend themselves to a crust. They have a chewy texture and a subtly sweet, nutty flavor.

Pumpkins are indigenous to the Americas. Their use in medicine and cuisine traces at least as far back as the Aztecs, 1300-1500 C.E. The name “pepita,” which translates to “seed,” comes from Mexico, where Spanish settlers called them “pepita de calabaza,” “little seed of squash.”

Pumpkin seeds are available year-round: raw and shelled, raw and unshelled, roasted and shelled, roasted and unshelled. For recipes, choose unshelled seeds.

PUMPKIN SEED TRIVIA

• Pumpkins, other squash and gourds belong to the Cucurbitaceae botanical family, along with cantaloupe, cucumber and watermelon.
• Today, China produces more pumpkins and pumpkin seeds than any other country. Other major producers include India, Mexico, Russia, the Ukraine and the U.S.
• In the U.S., more than 100,000 acres of U.S. farmland are planted with pumpkins, in virtually every state. Illinois is the largest producer of pumpkins, followed by California, Ohio, Pennsylvania, Michigan and New York.

It’s easy and fun to roast your own pumpkin seeds, using your seasonings of choice (salt, garlic salt, chile powder, etc.) You can also buy organic raw pumpkin seeds in bulk.

1. PREPARATION: If you’re using seeds straight from the pumpkin, first wipe them off with a paper towel to remove excess pulp. Spread them out evenly on a paper bag or paper towel and let them dry overnight.

2. PREHEAT the oven to 160°-170°F (75°C). Place the seeds in a single layer on a cookie sheet. Season as desired.

3. ROAST for 15 minutes, but for no longer than 20 minutes. (After then, the heat engenders a negative change in the healthful pumpkin seed fat structure.)
 
MORE WAYS TO SERVE PUMPKIN SEEDS

• Sprinkle on salads, grains and vegetables.
• Add chopped pumpkin seeds to your favorite hot or cold cereal.
• Add pumpkin seeds to your oatmeal raisin cookie or granola recipe, carrot or zucchini cake.
• Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing or bread dipper.
• Add ground seeds to ground meat for burgers or meat loaf (including veggie burgers).

They’re sweet, they’re fun and they’re whole grain! And there’s a bonus: You make them in the microwave!

You’ve got time to whip up these Halloween popcorn balls, thanks to busy mother of three Ashleigh, of the blog Bee in Our Bonnet. Ashleigh contributed this recipe to SomewhatSimple.com.

While the popcorn balls are shaped like pumpkins, the flavor is orange—from orange Jell-O! Jell-O flavored popcorn is a favorite treat at Ashleigh’s home.
 
 
RECIPE: HALLOWEEN POPCORN BALLS

Ingredients

Yesterday was National Nut Day, so the folks at the Wisconsin Milk Marketing Board sent us some popular cheese and nut pairings.

In addition to fruits, breads and crackers, nuts a flavor and crunch counterpoint. Try these pairings the next time you serve cheese:

• Almonds: Available in several forms—candied, raw, roasted, salted, smoked, spiced—almonds are a great choice for pairing with most cheese varieties that are semi-soft to firm (hard).
• Pecans: With their natural sweetness, pecans complement the salt in cheese. Try a candied or spiced pecan (recipe) alongside salty cheeses, such as feta or romano.
• Pistachios: The delicate, buttery flavor of these popular nuts goes best with soft cheeses such as brie or ricotta .
• Walnuts: The earthy flavor and dry texture of walnuts pair nicely with aged cheeses, such as an aged asiago or cheddar. Or, drizzle with honey to pair with a softer cheese, especially blue cheeses like gorgonzola.

MORE TO MUNCH ON