|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Doughnuts |
|
Serves: 2 Print this Recipe3 tablespoons butter real, melted 3/4 cup sugar 2 eggs lightly beaten 1/2 teaspoon mace ground 1/2 teaspoon nutmeg ground 1/2 teaspoon salt 1/4 cup milk 1 cup potatoes mashed (do not add anything to potatoes) 2 1/2 cups flour 1 tablespoon baking powder Lard or vegetable oil Sugar Mix butter, 3/4 cup sugar, eggs, mace, nutmeg, salt, milk, potatoes, flour, and baking powder. Blend until dough is smooth. Roll dough out on a flour-dusted board to 1/2 -inch thick and cut with doughnut cutter. Fry doughnuts in lard or vegetable oil (at least 1 1/2 inches deep) at 375° F for about 1 minute. (If fat is too hot, doughnuts will not be cooked through, if too cool, they will be fat-soaked.) Turn doughnuts only once while frying. Drain doughnuts on paper towels. Sprinkle with sugar. Doughnuts comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Buttermilk Biscuits Buttery Dinner Rolls Corn Bread Danish Kringle (Danish Coffee Cake) Doughnuts Fløtelapper (Norwegian Pancakes) Hvetebrød (Cardamom Braid) Limpa (Swedish Rye Bread) Mother's Cornmeal Griddle Cakes Old-Fashioned Buckwheat Cakes Poteter Lefse (Flat Potato Bread) Ricotta Pancakes White Bread |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
