Ingredients

  • 1 head of green cabbage
  • Avocado oil
  • Butter
  • 1/2 Onion
  • 2 cloves of garlic
  • 1/4 cup white wine vinegar
  • 2 cups heavy cream
  • A sprig or two of thyme
  • 1/2 cup of shredded fontina cheese
  • 1/4 cup of grated parmesan

Instructions

  • Cut into eighths, trim stem
  • Season with kosher salt
  • Heat a large cast iron, with a bit of olive oil (or avocado oil)
  • Sear the cabbage wedges until brown (with a touch of black)
    • Flip and sear the wedges
  • Remove wedges from pan, then add some butter and the thin sliced onion (less than half an onion)
    • Once the onion is almost done, add the minced garlic
    • Add some black pepper
  • Add cabbage wedges back to the pan
    • Add 1/4 cup white wine vinegar
    • Add <2 cups heavy cream
    • Add a sprig or two of thyme
    • Add 1/2 cup of shredded fontina cheese
    • Add 1/4 cup of grated parmesan
  • 400 Degree oven for 20 minutes

 



 (9×13 Pan)

Ingredients

Cake

  • 3 cups all-purpose flour

  • 1½ cups sugar

  • 4 tsp baking powder

  • 1 tsp salt

  • 1 cup (2 sticks) butter, melted

  • 1 cup milk

  • 2 eggs

  • 2 tsp vanilla

Pecan Crumb Topping

  • 1 cup brown sugar

  • 4 Tbsp flour

  • 4 tsp cinnamon

  • 6 Tbsp butter, softened

  • ¾–1 cup pecans, toasted and chopped

Instructions

  1. Preheat oven to 375°F. Grease a 9×13 pan.

  2. Make the cake batter
    In a large bowl, mix flour, sugar, baking powder, and salt.
    Stir in melted butter, milk, eggs, and vanilla just until combined.
    Spread evenly in the pan.

  3. Make the topping
    Mix brown sugar, flour, cinnamon, and pecans.
    Cut in butter with a fork until crumbly.
    Sprinkle evenly over the batter.

  4. Bake for 25–35 minutes, checking at 25.
    A toothpick should come out clean or with a few moist crumbs.

  5. Cool slightly and serve warm.

Optional (but excellent)

  • Add ½ tsp nutmeg or ¼ tsp salt to the topping for depth

  • Drizzle with a simple glaze (powdered sugar + milk) if serving as a brunch dessert



Yield: About 10–12 doughnuts + holes

Dry ingredients

  • 2 ⅔ cups (about 320 g) all-purpose flour

  • 2 Tbsp cornstarch (helps keep them tender – optional but nice)

  • 2 ½ tsp baking powder

  • 1 tsp fine salt

  • ½ tsp ground nutmeg (classic old-fashioned flavor)

Fat & wet ingredients

  • 4 Tbsp (½ stick) cold butter, cut into small cubes

  • ¾ cup sugar

  • 2 large egg yolks

  • ¾ cup sour cream (full fat)

  • 1 ½ tsp vanilla extract

For frying

  • Neutral oil (canola/veg/peanut) – enough for 2–3" depth in your pot

Simple glaze

  • 2 cups powdered sugar

  • 3–4 Tbsp milk (or half-and-half)

  • 1 tsp vanilla

  • Pinch of salt

Instructions

1. Mix the dry ingredients

In a large bowl, whisk together:

  • Flour

  • Cornstarch

  • Baking powder

  • Salt

  • Nutmeg

Set aside.

2. Cut in the cold butter (biscuit-style)

Add the cold butter cubes to the dry mixture.

  • Use a pastry cutter, fork, or your fingers to cut the butter into the flour until you have small pea-sized bits.

  • It shouldn’t be fully sandy; a few bigger bits are fine — those help with flaky, craggy texture.

You’re basically making the start of a biscuit dough here.

3. Mix the wet ingredients

In a separate bowl, whisk together:

  • Sugar

  • Egg yolks

  • Sour cream

  • Vanilla

It’ll be thick and creamy.

4. Bring it together (shaggy dough, not smooth)

Pour the wet mixture into the flour/butter mixture.

  • Use a spatula or wooden spoon to fold and press the dough together.

  • Stop as soon as it comes together into a thick, shaggy mass.

If it seems too dry and won’t come together at all, you can sprinkle in 1–2 tsp milk — but be conservative. The dough should be thick and slightly sticky, not dry.

Important: Don’t knead it like bread. Think “gently persuading it to stick together.”

5. Chill the dough

Scrape the dough onto a piece of plastic wrap:

  • Pat into a thick disk (about 1–1½" thick).

  • Wrap and chill in the fridge for at least 30–45 minutes (up to a few hours).

This:

  • Firms the butter

  • Makes it easier to handle

  • Gives you better splits/edges when frying

6. Roll, fold (optional), and cut

Lightly flour your counter.

  1. Unwrap the chilled dough and place it on the flour.

  2. Sprinkle a little flour on top and gently pat/roll to about ¾ inch thick.

  3. For extra “biscuit” cragginess, you can do one gentle letter fold:

    • Lift the bottom third up toward the center,

    • Lift the top third down over that (like folding a letter),

    • Turn 90°, pat back out to ¾ inch.

  4. Use a lightly floured doughnut cutter (or a 3" cutter + 1" cutter for the hole) to cut doughnuts.

    • Do not twist the cutter; just press straight down and lift.

    • Twisting seals edges and makes them smoother.

Place cut doughnuts and holes on a lightly floured parchment or baking sheet.

Try not to re-roll scraps more than once; those will be a bit tougher and less craggy.

7. Rest the cut doughnuts

Let them sit at room temperature for 10–15 minutes while you heat the oil.

This little “drying” time:

  • Lets the surface firm slightly

  • Encourages those classic cracks and ridges when they hit the oil

8. Heat the oil

In a heavy pot or Dutch oven:

  • Heat oil to 325°F (use a thermometer if you can).

Old-fashioned doughnuts like it a bit cooler than yeast doughnuts:

  • Too hot (350–365°F) = smooth outside, undercooked inside

  • Around 325°F = slow puffing, cracked tops, crispy ridges

9. Fry the doughnuts

Work in small batches (2–3 at a time):

  1. Carefully lower doughnuts into the oil.

  2. Fry about 1½–2 minutes per side, until:

    • Deep golden brown

    • Cracks and ridges are visible

Let the oil return to ~325°F between batches.

Optional “extra craggy” move:

  • Do a light par-fry: 45–60 seconds per side until pale.

  • Pull them out for 5 minutes.

  • Return to oil and fry another ~30–45 seconds per side until golden.
    This is extra work but gives you serious texture.

Move fried doughnuts to a cooling rack set over paper towels or a sheet pan.

10. Make the glaze

In a bowl, whisk together:

  • Powdered sugar

  • Vanilla

  • Pinch of salt

  • Milk, a tablespoon at a time, until you get a thick but pourable glaze.

You want it to cling but still run into the cracks.

11. Glaze while warm

When doughnuts are warm but not screaming hot:

  • Dip the top (or the whole thing) into the glaze.

  • Let excess drip off, then place back on the rack.

The glaze will seep into the craggy edges and set into that classic old-fashioned shell.

 



(Makes about 2 dozen)

Dough (with potato mixture)

  • 1 cup mashed potatoes (from about 1 large russet potato — boiled or steamed, not baked dry)

  • 1 cup warm potato water (the water you boiled them in, or plain warm water if you used flakes)

  • ½ cup sugar

  • ½ cup melted butter (for softer donuts, substitute half the butter for shortening)

  • 2 eggs, beaten

  • 1 tsp salt

  • 2¼ tsp active dry yeast (1 packet)

  • ½ cup warm water (105–110°F)

  • 6–7 cups all-purpose flour

Glaze

  • 3 cups powdered sugar

  • ½ tsp vanilla

  • 4–6 Tbsp milk (adjust for thickness)

Instructions

  1. Make mashed potatoes

    • Peel and boil 1 large russet potato until tender. Mash until very smooth (no lumps).

    • Save 1 cup of the starchy potato water before draining.

  2. Activate yeast

    • In a small bowl, mix yeast with ½ cup warm water and 1 Tbsp sugar. Let sit 5–10 minutes until foamy.

  3. Mix wet ingredients

    • In a large bowl (or mixer), combine mashed potatoes, potato water, sugar, butter, eggs, and salt.

    • Add yeast mixture and stir to combine.

  4. Add flour gradually

    • Add 3 cups flour and mix. Continue adding flour ½ cup at a time until dough is soft, slightly sticky but kneadable (about 6–7 cups total).

    • Knead 8–10 minutes until smooth and elastic.

  5. First rise

    • Place in a greased bowl, cover with a towel, and let rise until doubled — about 1 hour.

  6. Shape spudnuts

    • Roll dough ½ inch thick on a floured surface. Cut with a doughnut cutter (or use a cup and a bottle cap).

    • Place on parchment or lightly floured surface. Cover and let rise 30–45 minutes until puffy.

  7. Fry

    • Heat oil to 365°F (185°C).

    • Fry 2–3 at a time until golden brown on both sides (about 1 minute per side).

    • Drain on paper towels.

  8. Glaze (optional but heavenly)

    • Dip warm spudnuts in glaze and set on a rack to dry.

Tips:

  • Don’t use baked potatoes unless you mash them with a little milk or water — baked ones can be too dry and dense.

  • Potato flakes work in a pinch: use 1 cup prepared instant mashed potatoes.

  • For extra softness, substitute ¼ cup of the butter with shortening.

  • You can also coat in cinnamon sugar instead of glaze.






Ingredients:

1 unbaked 9-inch pie crust

1 ½ cups sugar

3 tablespoons all-purpose flour

½ teaspoon salt

3 large eggs

1 cup buttermilk

½ cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg (optional)

1 T lemon juice 



Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, and salt until well combined.

  3. Add Wet Ingredients: Add the eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth and well blended.

  4. Pour Into Crust: Pour the filling into the unbaked pie crust.

  5. Add Nutmeg (Optional): Sprinkle a light dusting of ground nutmeg on top for extra flavor.

  6. Bake: Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden brown. The center should jiggle slightly but not be liquidy.

  7. Cool: Remove the pie from the oven and allow it to cool completely before slicing.



source: https://www.reddit.com/r/Baking/comments/1hi92dq/my_grandmother_used_to_make_me_buttermilk_pies/? 
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