Every year I miss the opportunity to buy some fasnachts on that one special Tuesday known as Fasnacht Day in Pennsylvania. It sneaks up on me, and I somehow think I'm going to come up with a few hours to drive out to the county and get some, and it never works out. This year, it really seemed like it would happen until a combination of snow and holidays caused me to miss work, so it is just not possible to make a trip out for a dozen of those special donuts once again. For those who don't know, fasnachts are fried yeast donuts, and many churches and bakeries sell them on the last Tuesday before Lent. For years I did not know what Shrove Tuesday was, or even "Fat Tuesday" having only ever heard of Fasnacht Day. My grandmother told me how her mother would use up all her lard and sugar making the donuts, and then hide them on a long tray under furniture so they wouldn't be eaten all at once! Since the Mister did not grow up with this tradition, I have always wanted to get him some fasnachts to taste so he can see what all of the fuss is about. Well, better luck to that project next year.
Oh, and don't ask me to make them, because that is a big and messy project for a week day.
I finally know what it takes to get some serious quilting done fast. It takes a lot of snow! In fact, I've nearly completed a four-year-old hand quilting project and am already coming together with ideas for my next one. It won't be hand quilted, though. Do you think I can do something with this lovely pallet?
During one of the snow days, I cleaned out my big binder of recipes and found this moist muffin recipe which I had been meaning to try. There were a cup of frozen raspberries in the freezer, so this was good timing. I'm working on cleaning out the freezer too, because I like to start the growing season with a lot of empty freezer space.
Lemon Raspberry Muffins
2 cups flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half and half cream
1/2 cup vegetable oil
1 tsp. lemon extract
1 cup raspberries
In a a large mixing bowl, combine flower, sugar, baking powder and salt. In another, combine eggs, cream, oil, and extract. Stir into dry mixture. Fold in raspberries. Fill greased muffin cups 2/3 full. Bake at 400 degrees for about 25 minutes. These are extra good warm.