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Show Recipes For Home Gardener Cook A Variety Of Dmghm$$ By LUCILLE STRINGHAM Halloween is the perfect time for doughnuts. Let the family hang around the kitchen while you cook them. The smell of the doughnuts cooking and the anticipation of eating eat-ing one while it is still warm is something a child long remembers, especially when it is served with a glass of cold milk or a cup of hot chocolate. MAKING doughnuts does not have to be a difficult task. There are some recipes that are very easy and quick, but still gives you the same enjoyment as those Mother or Grandmother made. BAKKU DOUGHNUT PUFFS You bake them in a muffin tin 2 Tbsp. shortening : cup sugar 1 egg 2 cups sifted flour ': tsp. salt I Tbsp. baking powder '? tsp. ground nutmeg Vz cup milk ': cup chopped walnuts tsp. ground cinnamon 'A cup confectioners sugar 'i cup melted butter CREAM shortening, sugar, am. egg until Huffy. Sift together flour, salt, baking powder and nutmeg. Add alternately with milk to creamed mixture. Mix. This forms a stiff dough. Stir in the nuts. Drop by spoonfuls into well greased muffin muf-fin pan. Bake in hot oven 400 degrees de-grees for 20 minutes. Combine sugar and cinnamon. Dip the top of the doughnuts in the melted butter and roll in sugar and cinnamon. Serve hot. Makes I dozen. QUICK DOUGHNUTS 2 cups biscuit mix 'A cup sugar 13 cup milk I tsp. vanilla 'A tsp. nutmeg 'A tsp. cinnamon 1 egg HEAT OIL to 375 degrees in a ; heavy skillet or kettle. Mix ingredients ingre-dients until blended. Turn out on a lightly floured board and roll and cut into doughnuts. Makes 12. Cook until golden brown on both sides, about one minute on each side. Remove from oil and drain on paper towels. Shake in a small bag containing sugar and cinnamon until un-til covered. Use 'A tsp. cinnamon to 4-6 Tbsp. sugar. CHOCOLATE DOUGHNUT PUFFS 2 eggs, well beaten 23 cup sugar 2 Tbsp. melted margarine 1 cup milk 1 tsp. vanilla 3'A cup sifted flour 2 Tbsp. cocoa 1 Tbsp. baking powder 'A tsp. salt Powdered sugar to roll them in after cooking COMBINE eggs, sugar, margarine, margar-ine, milk, flavoring. Mix to blend. Sift together dry ingredients; slowly slow-ly add to first mixture. Beat until smooth. Heat oil to 370 degrees. Dip up balls of dough with a spoon and slide balls into the hot oil. Turn frequently until brown on all sides. Drain on paper towel and roll in powdered sugar. Makes 3-4 dozen. DOUGHNUT PUFFS 1 can refrigerated pan-ready rolls 'A tsp. cinnamon ': cup sugar IN A deep saucepan heat oil to 370 degrees. Snip each pan-ready roll in half. Fry as many halves that w ill float easily in your oil. As soon as doughnuts rise to the surface of the oil turn with a wooden spoon, don't pierce them. Turn often until golden brown. Drain on paper towels. Serve warm, rolling in sugar and cinnamon mixture. BUTTERMILK DOUGHNUTS 2 cups buttermilk 6 Tbsp. sugar 2 tsp. salt 'A tsp. soda 2 Tbsp. yeast 2 eggs 6 Tbsp. shortening I tsp. nutmeg 6 cups flour SOFTEN THE yeast in 13 cup warm water. Heat the buttermilk to lukewarm. Add all the ingredients except the flour. Add 3 cups of the (lour and beat well. Add the remaining re-maining flour and knead into a soft ball. Let rise in bowl until double in bulk. Roll and cut into doughnuts and let them rise 30 minutes? Cook in hot fat or oil until brown. Makes 36. Frost w ith a glaze. GLAZE 2': cups pow dered sugar 6 Tbsp. water I Tbsp. vanilla STIR INGREDIENTS together. It will look like very thick cream. Dip hot doughnuts into glaze and place on a rack until glaze sets. |