There's nothing out of the ordinary on the ingredient list. The trick with making Rainbow Bakery's Viennese Whirls is how difficult it is to form the cookies.
To be fair, Granny made a mean persimmon pudding, but Daniel Orr's recipe takes it to the next level. Also today, it's Lisa Dorazewski's persimmon donut glaze.
When it comes to donut glaze, consistency is everything. Lisa Dorazewski explains why persimmons were especially tricky to turn into a donut topping.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.