Gray's Journal

Friday, September 22, 2017

Wake Forest University's 2017 Graylyn Scholar

Graylyn welcomes its new Graylyn Scholar for the 2017 academic year, Lindsey Wilson! Lindsey is a native of Irmo, S.C., and attended Spring Hill High School. 

"I just want to say how excited I am to be attending Wake Forest and to have received the Graylyn Scholarship," Lindsey said. "I know that, even though the next four years are going to be different from anything I’ve ever experienced in my life... I’m also going to learn so much about the world, and about myself in the process."

Lindsey is currently an undecided major, but he is leaning towards a science such as chemistry or biology as he intends to go into pre-med.

Since 1990, the Graylyn Scholarship is offered to one student each year and recognizes leadership and academic excellence, with funding provided by and in recognition of the Graylyn International Conference Center of Wake Forest University. 

Congratulations Lindsey, and welcome to the Graylyn family!

Monday, September 11, 2017

Fall Apple Cider Donut Holes

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4 to 6 people
Makes 24 donut holes


6 tablespoons unsalted butter
1 large egg
1/4 cup granulated sugar
1/4 cup apple cider
1/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon fine sea salt
1/2 cup granulated sugar
1 tablespoon cinnamon
1 1/4 cups powdered sugar
1 tablespoon maple syrup
2 teaspoons apple cider
1 tablespoon heavy cream


1. Preheat oven to 350 degrees fahrenheit. Lightly grease a donut hole pan.
2. In a saucepan, melt butter; let cool.
3. In a large bowl, combine 3 tablespoons melted butter, egg, sugar, apple cider, orange juice and vanilla.
4. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, allspice and sea salt.
5. Whisk flour mixture into egg mixture until a smooth batter is formed.
6. Using a pastry bag or spoon, fill baking pan with batter.
7. Bake until donut holes rise and are golden brown, about 10 minutes. Flip donut holes onto a baking
sheet with a wire rack and cool.
8. In a paper bag or small bowl, mix together sugar and cinnamon. Dip donut holes in reserved butter, then evenly coat in sugar mixture. Place donut holes on wire rack.
9. Whisk together the powdered sugar, maple syrup, apple cider and heavy cream to form a glaze. Drizzle glaze on donut holes or dip the tops in glaze. Let glaze set before serving.