I love donuts. But I feel guilty frying anything in oil. So when the new Oprah magazine came today with a recipe for baked donuts, I just had to try them.

I read the ingredients and it seemed that I had everything, except the buttermilk. I read where you can make sour milk by adding the juice of a lemon to a cup of milk, so I figured that would be close enough.

I also didn’t have a donut baking pan, so I used my shallow muffin top pan and they came out perfect. This recipe makes about eighteen or twenty of these babies. You will have to make more glaze, as mine ran out.

These are strawberry donuts with a strawberry glaze and my last twelve were made with a blueberry glaze, which worked just fine. (Strain the blueberries and mash as you go, as they are hard to chop fine enough). Scrape the blueberries off the bottom of the sieve.

First preheat the oven to 375. Now in a big bowl put two cups flour, one cup sugar, one teaspoon baking soda, one teaspoon kosher salt and stir to combine.

In a medium bowl put 3/4 cup buttermilk, one cup canola oil, two eggs and one teaspoon of vanilla. Whisk. Then pour this into the dry ingredients and stir till just mixed. Add one teaspoon of vinegar and mix well. Now fold in half a cup of finely chopped strawberries.

Lightly grease your donut or muffin pans and fill 3/4 full of batter. Bake for 12 minutes or until golden brown.

Meanwhile make the glaze. Mix 1/4 cup of crushed strawberries with one cup of powdered sugar and one tablespoon of water. Whisk and when the donut/muffins come out of the oven, put them on a cooling rack over a tray and spoon the glaze over the hot donuts. Let cool five minutes.

These are fantastic. (and if you don’t have strawberries, you could use finely chopped blueberries). These are so light and delicious, you could probably just serve them plain, that is, leave out the berries entirely, with a powdered sugar glaze.

If you are making them without the berries, you might want to add a little baking cocoa to the glaze, for a chocolate taste. Just a thought.

I always get a kick out of Oprah magazine. She is always whipping up something so simple. Except it’s not so simple. I think I used every bowl, spoon and pan just to make these. Worth it though.

She had another recipe I want to try. This was for a very simple spaghetti dish. She only had one pound of spaghetti and one lemon in the house and wanted to make dinner.

Luckily she had a vegetable garden and just went out and picked a couple of cups of fresh basil, thyme and oregano, which she chopped up with olive oil and lemon juice and tossed with the cooked pasta. Then she sprinkled lemon zest all over. Voila.

Amounts are one and a half cups of basil leaves, one teas. thyme, one tablespoon oregano, one tablespoon lemon juice and two tablespoons olive oil. Pulse in Cuisinart till finely chopped.

I have the pasta, the lemon, olive oil and a bunch of fresh basil. Dried oregano and thyme will have to do. This will be dinner tonight.

Oh, also add some buttery spread, kosher salt and fresh ground pepper to the pasta as you toss it with the basil etc. Add in about 1/4 cup of parmesan cheese and top with a sprinkle of lemon zest.

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