One of North Carolina’s finest, Krispy Kreme Doughnuts, is turning 80 today! And THAT, my friends is cause for celebration. Those of us lucky enough to have grown up with being fed KK’s in our high chairs are truly blessed. And I’m certain, just better folk because of it.
So many memories of going to the KK on Person Street in Raleigh and swooning by the doughnut-making room window…. and years later, beckoning the call of the “Hot Doughnuts Now” sign aglow! Even today, if passing by, I succumb to that sign!! My car just automatically “hangs a left” into the parking lot. And even though now there’s a drive-thru, I just must go inside…. for the full and complete experience ~ ok, so I just want to watch those morsels of heavenly round fried dough get slowly bathed in a shower of liquid sugar!! Oh lort, is there anything better on earth? If so, I’d just as soon not even know.
(Trivia…. Do you know what year that “Hot Doughnuts Now” sign made its debut? Why that was in 1992!)
There’s even a “Hot Light App!”
My now ‘tween nephew Wyatt was raised “right” as they say… and in the south, that raise’n includes full indoctrination to Krispy Kremes from near’bout the time of birth. I suspect there are probably folks who detoured down Person St. over the years on their way home with their new baby… to celebrate!
I’ve got other Krispy Kreme Koncoctions to share, so stay tuned. But for now, without further ado, I bring to you…. my Krispy Kreme Birthday Sundae “Kake” ~ because who needs “cake” when you can have Krispy Kreme Kroutons, Krispy Kreme Krispy Kookies and Krumbles instead! I’ve been making these things long as I can remember… (mostly just to nibble on) and decided as a birthday present to you, it was high time I passed along this quick little secret!
To make KK Kroutons, snip a few doughnuts with scissors and toast about 1-2 minutes in toaster oven until lightly browned. Let sit for about 5 minutes to let cool and turn krispy! EAT ’em. Or, scatter on ice cream sundaes…. or crumble and scatter on ice cream, on milk shakes…. they’re pretty tasty with a sprinkling of good flaky salt too.
I find them rather tasty with crispy crunchy bacon with coffee in the morn. Put in the comments below what you’d do with them!?!
To make KK Krispy Kookies, just tear doughnuts into about 4 pieces. Roll flat and place pieces into preheated waffle iron. It’s hard to say exactly how long since those things all seem to have a mind of their own… just check after a minute and keep a close eye on ’em or they will burn. Lay out on a plate or pan and let cool. They will crisp up once well cooled! Great alongside ice cream… (you can use them to “dip” in your ice cream). Also yummy with a dab of peanut butter or with your morning yogurt. Let your mind go wild…. or, just eat them as they are!
And a final note… Thank you, Mr. Vernon Rudolph, for bringing us this melt-in-your-mouth simply divine concoction. And thank you for an outstanding fundraising opportunity, that has bought band uniforms and air conditioners for schools, books for libraries… and paid for church needs too! Gosh, it surely would be interesting to see a list of all the many things your doughnuts have helped to fund.
Now go make yourself one of these KKrispy treats…. because we all need to celebrate Krispy Kreme, right?
|June 13, 2017||Posted by Wendy Perry under appetizers, cook'n with NC goodies, crackers, low carb|
It’s here! Squash season… the start of that time of year when squash seems to be coming at us from every which way. I planted squash seeds in the spring, but just for squash blossom cook’n and eat’n. If you have never eaten them but love squash… oh lordy! I’ll come back soon with some recipes and “how tos” on that, but today, enjoy these nearly carbless goodies!
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A fun side for summer soup and yummy snack for low carbers! Soooo addicting.
- 4 cups grated Parmesan cheese
- 1 1/2 cups grated and drained* squash (yellow or zucchini)
- 1/4 cup toasted sesame seeds
Preheat oven to 375.
Combine cheese and drained squash. Mix together with fingers. Line baking pan with parchment paper. Pinch tablespoon amounts of mixture and place onto baking pan about 2 inches apart to allow for spreading as they cook. Sprinkle with toasted sesame seed herbs of choice.
Cook for about 8-9 minutes, until bubbly and lightly browned. Let sit in pan a couple of minutes, then remove to cake cooling rack with spatula to finish cooling about 20 minutes. Store for a few days in covered container, if they last that long!
Squash prep: Line colander with paper towels. As you grate each squash, put onto paper towels and top with another layer of paper towels and repeat till all done. Make sure you remove as much water/moisture from squash as possible. If too much moisture remains, your crackers won’t crack!