It’s All About the Filling. A Rant.


So, here’s my question.  Is filling so much more expensive than the pastry that we have to accept less and less filling in our twinkies, cupcakes, and donuts?  Isn’t it the filling that makes these pastries better than the average sponge cake?  I want my filling back.  Do you hear that, cake and donut manufacturers?  I want more filling!  And it seems to me you can give me what I want and still make money.  In fact, don’t you make more money by satisfying your customers?  Meanwhile, I have decided to make my own cream-filled donuts.  And I’m sharing my recipe for those who agree with me and don’t mind a little extra work to get what they want.

Boston Cream Donuts

  • 2 – 16.3 ounce tubes Grands Flaky Layers
  • 2 – 3.4 ounce boxes instant vanilla pudding mix
  • 3 – cups milk
  • 1 – tablespoon vanilla, optional
  • 2 – 1 ounce squares semi-sweet chocolate
  • 1/4 cup evaporated milk

Separate the biscuits and fry them in your deep fryer.  If you don’t have a deep fryer, pour at least an inch of vegetable oil in an electric frypan and heat the oil to about 350 to turn the biscuits into donuts.  Cool the donuts to room temperature.

Beat the pudding mix with the milk and vanilla, until the pudding is thick.  Pour the pudding into a gallon ziplock bag and cut off one corner of the bag to make a small hole for piping the pudding.  Open one side of each donut and pipe the pudding inside the donut.  Be generous, we’re doing this because we want more filling.  Refrigerate the donuts to stiffen the pudding.

Put the chocolate and evaporated milk in a small bowl and microwave for about 1 minute, just long enough to soften the chocolate.  Stir the chocolate and milk until well blended and let it cool a little.  Dip the top of each donut in the chocolate and put the donuts back in the fridge.  Or eat right away.  Your choice.

If you just want a quick donut fix, forget the filling and roll the donuts in powdered sugar as soon as you take them out of the oil.  Yum, warm sugary donuts!  Cinnamon and granulated sugar make a good donut, too.


Baby, it’s cold outside!


Everyone loves soup in the winter.  Soup warms you to your tippy-toes, it’s good for you, and you don’t need teeth to eat it.  While soup’s not usually thought of as a party food, my friends enjoy having a big pot of soup on the stove during parties.  Soup stays warm and good for several hours, it’s easy for self-service, and makes the house smell wonderful.  Here’s an easy soup recipe for this year’s Superbowl party, or just to warm you on a cold day.

Party Tortilla Soup

  • 4 – 18.6 ounce cans Chicken Fajita Soup with Rice and Beans
  • 1 – 26.5 ounce can black beans, do not drain
  • 1 – 15.25 ounce can whole kernel corn, do not drain
  • 10 – corn tortillas

Empty all the cans into a big stewpot over medium high heat. Cut the tortillas into strips and add them to the soup. Cook the soup until it starts to boil and the liquid thickens a little from the tortillas, stirring occasionally to keep the tortillas from sticking to the bottom of the pot. You can add a little flour or cornstarch if the soup is too thin. Serve the soup immediately or reduce the heat to low and allow the party guests to serve themselves.