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Time to Make the Doughnuts … And to Dry Basil

July 16, 2008

By Donna Pierce, Chicago Tribune

Jul. 16–After we printed a reader’s request for a doughnut recipe, many others sent us their family recipes. One of them was Gail Creath of Lake Forest: “I have been waiting for a request like this for years,” she wrote. “One of our daughters composed a family cookbook and included this as a favorite.”

The recipe, she added, is based on one from Gert Runkle, whose doughnuts were popular items at summer bake sales in the 1960s and ’70s at St. Patrick parish in Lake Forest.

Basil bonanza Answering a reader’s request for ideas to prolong the life of the summer basil bounty, Frances Picone of Oak Park weighed in with a useful tip.

“The best way to keep basil for future use is to dry it,” Picone wrote. She washes it and places it on newspaper sheets to dry. “Later, I gather it all into a bowl, break down the pieces as much as I can, then put it into a blender, grinding it to a desired consistency.”

Stored in a clean glass jar, the basil lasts until the next harvest. “Voila! Basil all year,” Picone wrote.

Share your dish!

Send us your favorite recipe with a paragraph describing what’s special about it online at chicagotribune.com/yourdish or send it via e-mail to dpierce@tribune.com, with “Dish” in the subject line. You also can mail it to: “What’s Your Dish?” Chicago Tribune, 435 N Michigan Ave., Chicago, IL 60611. Please include your full name, address and a daytime phone number. Also include exact measurements of ingredients, in order of their use, plus directions and serving sizes. Recipes become the property of The Chicago Tribune.

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