I like donut holes more than donuts, because even though they are made of the same thing, they are so much smaller and thus there is the possibility of trying several different flavors, rather than committing to just one donut. I also prefer the donut hole because it’s cute, and easier to serve in clever ways – like the cantaloupe used to display them in this photo. The holes are stuck to it with toothpicks, so it’s nothing difficult or […]
Serves: 2 large shakes Prep time: 5 minutes
Serves: 4-6 Prep time: one hour, fifteen minutes For the Crust:
It was a tough call to decide if a recipe from Michigan should feature luscious Michigan tomatoes, or their famous juicy cherries. I have great recipes for both from my friend Debbie Dingell, a lifelong Michigander who also happens to be running for Congress in the western suburbs of Detroit. This congressional seat is currently held by her husband, John Dingell, who has served in Congress longer than any other person in history. I’ve known Debbie for over twenty-five years. […]
-from the Primrose Bakery Book Yield: 12 Prep Time:one hour for preparation, 2 hours waiting for biscuits and caramel to cool Biscuit Base:
