Recipes Galore

Doughnuts


Doughnuts


*     Donuts     *


Ingredients:
  • 3 1/2 Cups All Purpose Flour
  • 4 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Nutmeg ( Optional )
  • 2 Tablespoons Shortening
  • 1 Cup Sugar
  • 2 Eggs, Beaten
  • 1/2 Teaspoon Vanilla
  • 1 Cup Buttermilk
  • Fat For Deep Frying


Method:
  • Sift flour, measure and resift with baking powder, soda,
    salt and nutmeg.

  • Cream shortening, blend in sugar thoroughly,
    then add beaten eggs and vanilla.

  • Add sifted dry ingredients alternately with buttermilk
    in 3 or 4 portions, stirring only until well mixed.

  • Chill dough before rolling.

  • Remove only part dough from refrigerator at a time.

  • Roll dough out on lightly floured board or pastry cloth
    from 1/4 to 3/8 inch thick.

  • Cut out donuts with floured cutter.

  • Fry in deep fat heated to ( 375 ° F )

  • Fry only until underside is golden brown,
    then turn and brown on other side.

  • Lift donuts out with slotted spoon or in a wire basket.

  • Drain on paper toweling.

  • Put granulated sugar, icing sugar or cinnamon and sugar
    into a paper bag, place donuts in while still warm
    and shake to coat.

  • Yield: 36 Donuts.



*     Banana Donuts     *


Ingredients:
  • 5 Cups All Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Salt
  • 1 Teaspoon Nutmeg
  • 1/4 Cup Shortening
  • 1 Cup Sugar
  • 3 Eggs, Well Beaten
  • 3/4 Cups Bananas
    ( About 2 Good-Sized Bananas )
  • 1/2 Cup Buttermilk
  • 1/2 Cup Flour For Rolling


Method:
  • Sift flour, measure and resift with baking powder, soda,
    salt and nutmeg.

  • Cream shortening, blend in sugar, add eggs,
    and beat until light and fluffy.

  • Add combined vanilla, bananas and buttermilk
    and beat until well mixed.

  • Add flour mixture and stir until smooth.

  • Put small portions of dough onto floured board,
    knead lightly, roll to 3/8 inch thickness,
    and cut with 2 1/2 inch donut cutter.

  • Fry in deep fat heated to ( 375 ° F ) until golden brown,
    then lift out and drain on absorbent paper.

  • If desired, the dough may be covered tightly and kept in
    refrigerator for 1 or 2 days, to be fried as needed.

  • Makes About 3 1/2 Dozen.

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