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The Waverley Gazette

Sharing the Doughnut recipe (without yeast) from The Glasgow Cookery Book

21 days into January.

The diet is going so well.

The new year resolutions are bedded in and working.

That exercise plan is delivering all the promised results.

The daily walk in lockdown is energising and turning your life around.

The little cycle on the bike you promised yourself once a week is stretching muscles again.

The new sledge you bought is flexing in the slush and burning lots of calories as you drag it back up the incline.

It's nearly time for some Robert Burns in preparation for Monday.

(It's not just going to be a packet of Mackie's Haggis Crisps, is it? And a quick leaf through of Tam again. No, this time you will learn a new poem by heart and sing.)

Surely today must be special also? 21.01.2021...

The reward for all this hard work? All the new achievements are surely worth this reward?

Yes.

We are sharing a recipe from the wonderful 'Glasgow Cookery Book' today and this time it is - doughnuts. The quick way. No yeast. No worries about time. And no protests or concerns about "too many calories" as you are, after all, sharing them with the neighbours. Again. Remember? You are already smelling that sweet fresh doughnut aroma. You can already sense the hot sugary delightful taste. You are walking to the kitchen, measuring out the ingredients. You are creating a beautiful batch of fresh doughnuts. Heaven.

Thank you Glasgow Cookery Book, and all the gals who went before us to perfect this recipe.

Recipe copyright Glasgow Caledonian University

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