Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen by Jennifer Perillo
This big beautiful book is also a very handy guide to making simple fast food for your family. Really fast. The recipes are easy to follow. There are markers on each one identifying them as gluten-free, vegan, vegetarian, under 30 minutes to make, dairy-free, egg-free, make ahead and freezer friendly. And the recipes have few ingredients.
What I also like about this cookbook is the ingredients. I love that Jennie uses natural cane sugar, local eggs, natural sea salt and fresh herbs. You could cook from this and feel good about serving what you make to your family and loved ones. I made the Homemade Cheese Crackers first and they came out superb. I also made the Ginger-Lime Slow-Roasted Carrots. I took them to a picnic to eat cold and they got rave reviews.
My favorite so far is the recipe for the doughnuts on the cover. I had to go out and buy a special doughnut baking pan to make them, but it was worth it. Lovely and light. Here's Jennifer's recipe for:
Lemon Buttermilk Doughnuts
- 1 cup whole wheat pastry flour
- 1/4 cup natural cane sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 lemon, juiced and rind grated
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- confectioners' sugar
- Preheat the oven to 425 degrees. Grease a 6-count doughnut pan, and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.
- In a measuring cup, use a fork to beat the lemon juice, buttermilk, egg and melted butter until well blended.
- Pour over the flour mixture and use a wooden spoon to mix together until just combined.
- Evenly spoon into the prepared doughnut pan and bake for 8 to 9 minutes until the doughnuts are lightly golden and spring back when touched.
- Let the doughnuts cool in the pan for 2 minutes. Unmold the doughnuts and transfer to a wire wrack to cool completely. Use a small strainer to sift confectioners' sugar over the tops before serving, if desired.
My next recipe to try is Jennie's Vanilla Birthday Cake, pictured above. It looks just like the ones my grandmother made for my birthday as I grew up. Lovely.