
A wonderfully warm welcome to my dear friend, Ginger Bolton. A number of us on Mystery Lovers Kitchen started out writing about the same time and Ginger was part of our group! I'm delighted to see her latest book, Jealousy Filled Donuts. Don't forget to enter her giveaway below!
When I was a kid, we
lived on a hill that sloped toward the south. We had plenty of room to run up
and down that sunny hill. We had a three-story-tall cherry tree that could hide
at least three children on its lower branches alone. We had apple trees, a pear
tree, and the most glorious and very rare Franklinia tree that gave us creamy
white blossoms about this time of year. We had a grape arbor and a rhubarb
patch.
With all that sunshine, my father’s garden was
legendary—he grew tomatoes, green beans, beets, Swiss chard, kale, carrots, and
I forget what else. My mother canned and preserved. I snapped piles of beans,
and the entire house smelled of tomatoes cooking. We ate from that garden
year-round.
And we had a raspberry patch. It bore fruit in the spring
and late summer. It bore lots and lots of fruit. Ignoring the scratches to her
arms and hands, my mother picked and picked. We couldn’t keep up with eating
the raspberries. Pints and quarts of them were stored in my uncle and aunt’s
freezer and brought out for holidays.
My
mother used plain yellow cake as the shortcake.
Since then, I have been known to make true shortcake,
which is easy and yummy.
However, my Deputy Donut Mysteries are about donuts, so I
had to try donuts instead of shortcake or yellow cake.
Raspberry Shortcake
Donuts
Donuts
3/4 cup plus 3
tablespoons warm water
¼ cup unsalted butter,
softened
2 tablespoons active
dry yeast
3/4 cup sugar
4 cups all-purpose
flour
½ teaspoon salt
1 egg, room temperature
If frying your donuts:
vegetable oil with a smoke point of 400° or higher (or follow your deep fryer’s
instruction manual)
In your mixer bowl, combine the warm water, butter,
yeast, and sugar. Stir.
Attach the dough hook and slowly stir 3 cups of the
flour, the salt, and the egg to the yeast mixture. When blended, add the
remaining flour 1/4 cup at a time and knead with the dough hook. If the dough
is too sticky, carefully add more flour, 1 tablespoon at a time. Continue
kneading—this might take some time—with the dough hook until the dough cleans
the sides of the bowl, is satiny, doesn’t stick to your fingers, and doesn’t
keep its shape when pinched. It should still feel slightly sticky. Too much
flour will make the donuts tough. Too little will make
them stick to everything.
Cover the top of the bowl with a damp cloth or plastic
food wrap and allow the dough to rise until it doubles in volume.
Punch the dough down.
Cover the top of the bowl again with a damp cloth or
plastic wrap and allow to rise overnight in the fridge.
Divide the dough and shape each half into a large ball.
Keeping one ball of the dough covered, roll the other ball to about ¼ inch
thick between two sheets of parchment paper.
Remove the top sheet of parchment paper and cut out
rounds with a plain round cookie or biscuit cutter. Shape the scraps into a
ball and roll and cut that dough, also. Cover the cut donuts with a damp cloth
or plastic food wrap.
Roll and cut the second ball of dough with the same
cookie cutter, but this time, cut holes in the middle with a tiny round canape
cutter. Cover these cut donuts and donut holes with a damp cloth or plastic
food wrap.
Allow the donuts to double in height.
Fry the donuts at 345º about 2 – 3 minutes until they
turn golden brown around the bottom edges. Turn them and cook them until their
bottoms are golden-brown, another 2 – 3 minutes. The donut holes will cook in
much less time. Watch carefully to prevent burning. Lift them from the oil and
allow some of the oil to drip off. Drain the donuts on paper towels.
OR bake the donuts on a cookie sheet lined with parchment
paper or a silicone baking sheet in a 375º oven for about 10 minutes until the
tops are golden.
Allow the donuts to
cool.
Raspberry Topping
Fresh raspberries
Granulated sugar
OR frozen raspberries
If you’re using fresh
berries, rinse them and put them in a bowl with two tablespoons of sugar per
pint of berries. Stir, cover, and refrigerate.
If you’re using frozen
berries, thaw them.
Other Toppings
(optional)
Whipped cream
Cointreau
To assemble:
Slice the donuts in half horizontally. Place half a round
one, cut side up, in a bowl or on a plate. Top with a generous amount of
sugared or thawed frozen raspberries. Place half a donut with a hole, cut side
down, on the raspberries. Top with another generous amount of raspberries, a
dollop of whipped cream, and a fried donut hole. Drizzle Cointreau over it to
taste.
Jealousy Filled Donuts
will be in stores on August 27.
When a
firecracker becomes a murder weapon, Emily Westhill pursues a killer with a short
fuse …
It is a truth universally acknowledged—cops and donuts go together. Exhibit A: Deputy Donut Café, owned and operated by detective's widow Emily Westhill and her father-in-law, the retired police chief of Fallingbrook, Wisconsin. Named after Emily's adored and adorable tabby, the donut shop is a favorite among cops, firemen, and EMTs, as well as tourists and townspeople. So when Fallingbrook needs donuts for their Fourth of July picnic, Emily's shop gets deputized.
But a twisted killer has found another use for Emily's treats. At the picnic, a firecracker is hidden in a stack of raspberry-filled donuts and aimed at the unwitting queen of the festivities. When it explodes, she is killed. Having her jelly donuts involved puts Emily in a sticky situation, and when a shady shutterbug tries to frame her with incriminating photos, she finds herself in quite a jam. To preserve her freedom and her shop's reputation, Emily needs to solve this case—before the fuse-lighting felon goes off again …
It is a truth universally acknowledged—cops and donuts go together. Exhibit A: Deputy Donut Café, owned and operated by detective's widow Emily Westhill and her father-in-law, the retired police chief of Fallingbrook, Wisconsin. Named after Emily's adored and adorable tabby, the donut shop is a favorite among cops, firemen, and EMTs, as well as tourists and townspeople. So when Fallingbrook needs donuts for their Fourth of July picnic, Emily's shop gets deputized.
But a twisted killer has found another use for Emily's treats. At the picnic, a firecracker is hidden in a stack of raspberry-filled donuts and aimed at the unwitting queen of the festivities. When it explodes, she is killed. Having her jelly donuts involved puts Emily in a sticky situation, and when a shady shutterbug tries to frame her with incriminating photos, she finds herself in quite a jam. To preserve her freedom and her shop's reputation, Emily needs to solve this case—before the fuse-lighting felon goes off again …
Praise for Jealousy
Filled Donuts:
Grab yourself a donut and a copy of this page turner! - Connie Wilson, Editor-in-Chief, moderncat
Grab yourself a donut and a copy of this page turner! - Connie Wilson, Editor-in-Chief, moderncat
Bolton keeps the reader guessing
throughout. Yummy donut recipes round out a whodunit (or is it a whodonut?)
sure to please cozy fans. -
Publishers Weekly
Ginger Bolton writes
the Deputy Donut mystery series—coffee, donuts, cops, danger, and one curious
cat . . . Jealousy Filled Donuts is the third in the series after Survival of the
Fritters and Goodbye Cruller World. When Ginger isn't writing or reading, she's
crocheting, knitting, sewing, walking her two rescue dogs and generally causing
trouble. She’s also fond of donuts, coffee, and cafés were folks gather to
enjoy those tasty treats and one another’s company. As Janet Bolin, Ginger
wrote the Threadville Mysteries—murder and mayhem in a village of crafty shops.
Leave a comment below with your email address to enter Ginger's giveaway of a copy of JEALOUSY FILLED DOUGHNUTS!
Oh, yum (I love raspberries!). When we lived in California in the 1980s, we bought a small bungalow, although it had a good-sized kitchen with an eat-in nook. But the real plus was a garden with a full-grown lemon tree and a raspberry patch. We made the most of those!
ReplyDeleteYum! Lemons and raspberries!
DeleteThat shortcake doughnut looks soooo yummy! I loved the first two books in this series and would love to have the third. Thanks for the contest. ckmbeg (at) gmail (dot) com
ReplyDeleteAwww, thanks, Riley.
DeleteThe doughnuts look yummy but I am not sure that mine would turn out looking so good. Thank you for this chance to win. 1cow0993(at)gmail(dot)com
ReplyDeleteAccidentally spill the Cointreau (a little) and looks don't matter...
DeleteNow that looks yummy. Looks like a great book too. inspiremichelle@yahoo.com
ReplyDeleteThank you! The book is less fattening. Well, maybe, depending on how many trips to donut shops you make while reading it...
DeleteI’ll have to chose another berry but I love the idea. I’ve enjoyed the first books in this series. suefoster109 at gmail dot com
ReplyDeleteOther berries work, too. Why not experiment pairing them with different liqueurs if you like a little extra on your fruit?
DeleteLove this series & donuts tho I have never made them
ReplyDeletejwhaley4(at)aol(dot)com
Thank you, Sharon. If you're afraid of deep-fryers, donuts can be baked.
DeleteThe donuts look so good and your story sounds like such fun. I wish I had some donuts right now...
ReplyDeletelkish77123 at gmail dot com
Thank you! I could walk to a donut shop . . . . I try not to.
DeleteThe donuts are perfect for this long, hot summer. Your book would be very enjoyable. saubleb(at)gmail(dot)com
ReplyDeleteWe're still getting raspberries, blueberries, and blackberries. The strawberries are a little tired now, but peaches could also be good.
DeleteDonut shortcakes sound brilliant!
ReplyDeleteI have the pans for baking donuts, but rarely go to the bother.
libbydodd at comcast dot net
The pans are a fun and interesting shortcut. Use them instead of cupcake tins sometimes. You'd need to shorten the cooking time.
DeleteA dessert and treat which the family would enjoy. We do have peaches which are ideal. Thanks. elliotbencan(at)hotmail(dot)com
ReplyDeleteYum, fresh, juicy peaches . . . !
DeleteThese sound really good! Very excited to read this newest book in the series!! mcastor07 (at) gmail (dot) com.
ReplyDeleteThank you! I hope you enjoy the book.
DeleteI love raspberries! The donuts look amazing. Looking forward to reading the latest book in the series.
ReplyDeletediannekc8(at)gmail(dot)com
Thank you. You can't go too far wrong with raspberries and sugar (and the optional Cointreau...) Jealousy Filled Donuts is the third in the series, and I'm working on the fifth.
ReplyDeleteWould love to Win this Book! Cute cover!
ReplyDeleteI love the cover, too. The kitty in the books is much better hehaved ; )
DeleteThose donuts and raspberries look so good
ReplyDeleteAdding sugar (or Cointreau) to raspberries really make them glisten.
DeleteHmmm these sound amazing!!
ReplyDeletek(dot)steward76(at)gmail(dot)com
Putting them together is fun, but whipped cream and raspberries are slippery and don't like to hold still for the camera. And I'm not good at holding still, with or without a camera.
DeleteThese look amazing! I love anything berries and lemon. My mouth is watering right now looking at these pictures.
ReplyDeleteWe bought a blueberry pie at a local farm stand. It was so full of blueberries that I don't know how they got the upper crust to stay put. Lots of sugar, and a touch of lemon. Soooooo good.
Deletelook delicious!! Thanks for the chance! tessacaroli@gmail.com
ReplyDeleteThank you. And you're welcome!
DeleteMmmmmmm. Donuts! Now I'm craving them. It's too hot here to even think about making them. Looking forward to the new book.
ReplyDeleteThank you. I had to wait for cooler days to make them. It has been hot!
DeleteThese look yummy! Carter.karen@gmail.com
ReplyDeleteThank you. They were.
DeleteLooks yummy! rgp1950@yahoo.com
ReplyDeleteThe problem is not eating all of the raspberries before the donuts finish rising...
DeleteI love donuts! They opened a kosher Krispy Kreme not far from me and I had one for the first time. Wow! I also enjoy your books and would love to win the new one! meeshpsych@aol.com
ReplyDeleteYummy! Thank you!
DeleteCan't wait to try this recipe!! It sounds delicious. I am waiting anxiously for this new book. judytex787@att.net
ReplyDeleteThank you. The book is almost here...
DeleteI love donuts but I've never tried to make them before. I would love to win, thank you for the chance. tara.bryant33@yahoo.com
ReplyDeleteLuckily, there are lots of donut shops, and many of them keep making new and exciting variarions. You're welcome!
ReplyDeleteI would love to read this! Chocolate glazed old fashioned is my favorite flavor, but the recipe sounds yummy!
ReplyDeletelisagm@me.com
Thank you, Lisa.
Delete