Cream Filled Donut Day

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By Diane Forrest

When I was in high school, I worked part time at the local grocery store.  I worked in nearly all the departments, from cashier, to stocking the shelves, unloading the trucks, produce, dairy and the deli department.  Working in the deli was the hardest challenge to me.  I lived in a small town, so we didn't have any big chain donut shops.  We made our own donuts fresh every day.  In the mornings when I entered the store for work, the smell of the freshly cooked donuts filled the air.  When I made my way to the department, there were nice hot donuts dripping with glaze waiting for me.

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Along with the glazed donuts, we made chocolate covered, cinnamon twists, jelly filled and cream filled.  The bavarian cream filled were my favorite.  They were similar to chocolate éclairs which I regularly made for my uncle.  Instead of cutting the donut hole for the glazed donuts, we simply fried the whole donut, then filled a bag with the rich vanilla cream then squirted it inside the pastry.  Once filled, we covered the top with chocolate icing.  These delicious treats were very addictive, but after several months of working in the deli I had my fill of them.

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After graduating from college, I stopped working at the grocery store, and no longer had access to the fresh hot donuts as easily as before.  I would have to go out of my way to find donuts again.  I had moved again to another small town with no large donut chains such as Krispy Kream or Dunkin Donuts. We do however have a local donut shop, and if I time it just right I can get there early enough to get some hot glazed donuts and top it off with a wonderful Bavarian cream chocolate covered donut, and reminense about my older days of donut making.

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Today is Cream Filled Donut Day.  This day only comes once a year, so don't miss this opportunity to enjoy a delicious cream filled donut.  You can find them with vanilla cream, chocolate cream, even banana cream. So stop by your local donut shop and pick one or two up.

Bavarian Cream Pie Day

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By Diane Forrest,

My Uncle Jack is a really great guy.  Well I call him my uncle, but he isn't related, I have just known him since I was born.  When he comes for a visit I always make him Chocolate Éclairs because he makes such a fuss over them, and never shares them with anyone.  Most recipes call for a whipped cream filling, but I prefer the Bavarian cream filling in mine.  Bavarian cream is a cross between pudding and mousse.  True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs. D.A. Lincoln, 1884.  Until today I thought Bavarian cream only came in vanilla, however, after doing so research, I learned that it can be any flavor you like.  Not only that, but fruits can also be added to the mix.   Below is a recipe for a quick Bavarian Cream.

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Today is Bavarian Cream Pie day.  Why not try this recipe, or one of your own, and try this instead of leftover pumpkin or pecan pie.

Bavarian Cream

Ingredients:

• 8 ounces cream cheese, softened
• 2 (3 1/2 ounce) packages instant pudding mix
• 3/4 cup milk
• 12 ounces Cool whip, thawed

Directions:

1. Mix together cream cheese and dry pudding mix.
2. Slow beat in milk.
3. Fold in Cool Whip.

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