Sunday, August 25, 2019

Raspberry Shortcake Donuts and a Giveaway!









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 …


Praise for Jealousy Filled Donuts:

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!

143 comments:

  1. 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!

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  2. That 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

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  3. The 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

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    1. Accidentally spill the Cointreau (a little) and looks don't matter...

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  4. Now that looks yummy. Looks like a great book too. inspiremichelle@yahoo.com

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    1. Thank you! The book is less fattening. Well, maybe, depending on how many trips to donut shops you make while reading it...

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  5. I’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

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    1. Other berries work, too. Why not experiment pairing them with different liqueurs if you like a little extra on your fruit?

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  6. Love this series & donuts tho I have never made them
    jwhaley4(at)aol(dot)com

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    1. Thank you, Sharon. If you're afraid of deep-fryers, donuts can be baked.

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  7. The donuts look so good and your story sounds like such fun. I wish I had some donuts right now...
    lkish77123 at gmail dot com

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    1. Thank you! I could walk to a donut shop . . . . I try not to.

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  8. The donuts are perfect for this long, hot summer. Your book would be very enjoyable. saubleb(at)gmail(dot)com

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    1. We're still getting raspberries, blueberries, and blackberries. The strawberries are a little tired now, but peaches could also be good.

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  9. Donut shortcakes sound brilliant!
    I have the pans for baking donuts, but rarely go to the bother.

    libbydodd at comcast dot net

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    1. The pans are a fun and interesting shortcut. Use them instead of cupcake tins sometimes. You'd need to shorten the cooking time.

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  10. A dessert and treat which the family would enjoy. We do have peaches which are ideal. Thanks. elliotbencan(at)hotmail(dot)com

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  11. These sound really good! Very excited to read this newest book in the series!! mcastor07 (at) gmail (dot) com.

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  12. I love raspberries! The donuts look amazing. Looking forward to reading the latest book in the series.
    diannekc8(at)gmail(dot)com

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  13. 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.

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  14. Would love to Win this Book! Cute cover!

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    1. I love the cover, too. The kitty in the books is much better hehaved ; )

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  15. Those donuts and raspberries look so good

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    Replies
    1. Adding sugar (or Cointreau) to raspberries really make them glisten.

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  16. Hmmm these sound amazing!!

    k(dot)steward76(at)gmail(dot)com

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    1. 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.

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  17. These look amazing! I love anything berries and lemon. My mouth is watering right now looking at these pictures.

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    1. We 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.

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  18. look delicious!! Thanks for the chance! tessacaroli@gmail.com

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  19. Mmmmmmm. Donuts! Now I'm craving them. It's too hot here to even think about making them. Looking forward to the new book.

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    Replies
    1. Thank you. I had to wait for cooler days to make them. It has been hot!

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  20. These look yummy! Carter.karen@gmail.com

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  21. Replies
    1. The problem is not eating all of the raspberries before the donuts finish rising...

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  22. I 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

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  23. Can't wait to try this recipe!! It sounds delicious. I am waiting anxiously for this new book. judytex787@att.net

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  24. I 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

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  25. Luckily, there are lots of donut shops, and many of them keep making new and exciting variarions. You're welcome!

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  26. I would love to read this! Chocolate glazed old fashioned is my favorite flavor, but the recipe sounds yummy!
    lisagm@me.com

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  27. Oh, raspberries. I could skip the donut and just eat the berries. Sacrilege, I know!
    patdupuy@yahoo.com

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    1. There's nothing quite like fresh berries in season!

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  28. Thank you for this wonderful recipe. My favorite doughnut is Buttermilk. but years ago Dunkin Doughnuts stopped making them. And cant seem to find one that lives up to those or surpasses them. Sigh Oh well. Will have to give your recipe a try. This sounds like such a great book. This is on my list now. quilting lady 2 at comcast dot net

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    1. To me, buttermilk isn't as good as it used to be. If you ever find buttermilk donuts as good as you remember, let me know!

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  29. I can't wait to try these doughnuts! They look delicious. 😋
    I also love this series. I have read the others and have enjoyed them.

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  30. Sounds like a great series. What doesn't go better with everything than donuts! Makes me want to run to store for a tin of biscuits to turn into donuts. sfz74 @ att. net

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  31. Absolutely LOVE this series of books! Donuts, coffee and mysteries! Nothing better!!!!

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    1. Awww, thanks! We're talking donuts here, but...coffee!!! So good.

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  32. Oh they look so delicious!
    librarylady18@hotmail.com

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  33. Thanks for sharing this recipe. The book sounds great also!
    Connie
    cps1950 (at)gmail(com)

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  34. Would love to read your book! Donuts sound yummy!
    faithdcreech at gmail dot com

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  35. These donuts look delicious! I'm definitely going to make some. I'm really looking forward to reading your new book! Love this series! :)
    sherman.saraann(at)gmail(dot)com

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  36. I can not tell a lie.... the kitty caught my attention but I AM a donut lover, too.💜

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    1. That kitty! She loves attention. Donuts, not so much.

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  37. So excited for this one, Janet. Love this series. Love the recipe. If only I could have real donuts and not gluten-free ones. These look amazing. Hugs. ~ Daryl

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    1. If anyone could come up with a gluten-free donut recipe that would taste like "real" donuts, it would be you!

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  38. These look delicious and fun to make.A perfect Fall activity.

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    1. I love it when the weather is cool enough for fall foods!

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  39. This book sounds great and the donuts look yummy!
    marypopmom (at) yahoo (dot) com
    Maryann

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  40. The book and recipe both look great! Legallyblonde1961 at yahoo dot com

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  41. Yum! Raspberry donuts! Can’t wait to read the book! Hope I win!
    Dloumoore@gmail.com

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  42. OMG those look so good. Thanks for a chance to win. Love the series.
    karolyn.yoakum@gmail.com

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  43. Love your other books and the recipe looks delish.Candykennedy45@gmail.com

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  44. Sounds like a fun series. Thank you for the opportunity to win. Lah1961@comcast.net
    Going to Amazon to check,out this series

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  45. Those donuts look yummy---then add the raspberries and it looks over-the-top delicious. farrell@crosslake.net

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    1. And if you don't feel like making the donuts, try putting the raspberries on store-bought donuts. Shhh! Don't tell anyone I told you.

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  46. Looks so good! Haven't started this series yet but am a big fan of Threadville Mysteries!
    kpbarnett1941[at]aol.com

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    1. Awww, so glad people still remember Threadville.

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  47. Delicious donuts - thanks for the recipe!

    jtcgc at yahoo dot com

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  48. Recipe sounds delicious...and I love all of your books!!
    5VAJohnsons@gmail.com

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  49. Those donuts look so good, and your book sounds great too! mbradeen [at] yahoo [dot] com

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  50. I would love to win this book I love mysteries and I also love raspberry donuts.judyshutter@yahoo.com

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  51. They look so good!!! Got to try the recipe! Thanks so much!!

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  52. I love this series and am so excited about this book. Thank you for the chance to win. frauenb(at)gmail(dot)com

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  53. I have read and enjoyed the first 2 books in this series! I'd love to win this one!! lindaherold999(at)gmail(dot)com

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    1. Thank you, Linda. You read that second one quickly after I sent it!

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  54. Love the cover. Donuts look great. Thanks for the chance. im2early4u(at)gmail(dot)com

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  55. This comment has been removed by the author.

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  56. These donuts look yummy and they give me another option for the raspberries in our garden. rsgrandinetti (at) yahoo (dot) com

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    1. Wow. It can be hard to keep up with them. Lucky you, though.

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  57. Love raspberries. Love shortcake. Cannot wait to read the book and make the donuts!! Thank you.
    idlivru1 (at) gmail (dot) com. Thank you.

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  58. Raspberries or blueberries would be good inside the donut. cheetahthecat1986ATgmailDOTcom

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  59. This sounds so good! The recipe & the book both are winners. Thank you for the awesome giveaway.
    daw655@hotmail.com

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    1. Thank you. The publisher (Kensington) does great covers!

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  60. Thanks for the recipe. The book sounds awesome, can't wait to read it. Saamm7(at)msn(dot)com

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  61. Ty for the receipe! I would love to read this book!!

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  62. The filled donuts also go by the name SUFGANIOT and we eat them on Channukah. It honors the oil for the Temple that should have lasted only one day but lasted for EIGHT!. I love the jelly filled ones and my kids like the cream filled.

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    1. And they're pazckis in Polish. I can't pronounce that or sufganiot! Yummy by any name, though.

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  63. Those donuts sound yummy! I’d love to read this series!

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    1. I hope you do read the series. Try your local library.

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  64. Love this series. Thanks for the giveaway. doward1952(at)yahoo(dot)com

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  65. The recipe looks amazing and series sounds good! tWarner419@aol.com

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  66. These look so good!! Love this series and thanks for a chance to win! ljbonkoski@yahoo.com

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  67. I don't like raspberry donuts. I like cream filled. But I would love to win. sarahmom335@yahoo.com

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    1. I don't like them either, unless they're made with real raspberries.

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  68. Your enjoyable series wreaks havoc with my willpower. Homer Simpson was spot on, "Mmmmmmm... doughnuts!". bskts4unme(at) hotmail (dot)com

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  69. If you think reading about donuts wreaks havoc with willpower, try writing about them. Eeek.

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  70. I have never tried to make donuts, though I have made latkes. I had my first picked of the bush raspberries this year. A friend has bushes of raspberries at his home. rblerner@ptd.net is my main e-mail

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  71. These look delicious! JL_Minter(at)hotmail(dot)com

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  72. Wow - both the recipe and the book sound great - thanks for the chance to win - trwilliams69(at)msn(dot)com

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  73. Can't wait to read this one. Loved the others. Vicki nvictoria77(at)yahoo(dot)com

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  74. The donuts sound amazing, Thanks for this awesome chance. lindamay4852@yahoo.com

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  75. raspberry is my favorite fruit and raspberry filled donuts are also my favorite and not I can make my own. Thanks holdensheryl@hotmail.com

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  76. that was suppose to say now I can make my own not I can make my own

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    Replies
    1. I figured it out. I've been making some amazing typos lately...

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