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Show ,n(N ' fA 'Love at first bite' Halloween recipe ideas provide treats without too many tricks By LUCILLE STRINGHAM . few minutes. Cover and refrigerate for 3 hours. Punch down if necessary. neces-sary. Roll out one-third inch thick and cut with a doughnut cutter. Let rise 30 minutes and cook in hot oil (375) until brown. Frost with a glaze made with powdered sugar and hot water. If you use the new yeast just add yeast to flour mixture mix-ture and mix all the water and milk together. CAKE DOUGHNUTS l'i cups white sugar 2 Tbsp. shortening or butter 4 eggs, beaten 1 tsp. vanilla 2 tsp. lemon flavoring 1 tsp. salt 1 tsp. soda 1 tsp. ginger 2 tsp. nutmeg 1 tsp. cream of tartar 2 tsp. baking powder 1 cup milk 6 cups flour Cream the sugar and shortening well. Add the beaten eggs, vanilla, lemon and 2 cups of the flour. Beat well. Add the milk. Add the flour and spices, cream of tartar, baking powder, soda. Roll out and cut. Cook in hot oil. Makes 5-6 dozen. Frost or dip in sugar. QUICK DOUGHNUT PUFFS 1 can refrigerator pan ready biscuits bis-cuits hot oil for frying cinnamon and sugar mixed together to dip them in In a deep saucepan heat 1 Vi inches in-ches of oil to 370 degrees. Snip each biscuit in half with kitchen shears. Fry halves in hot oil. As soon as doughnuts rise to surface, turn with a long handled spoon or fork. Do not pierce the doughnuts. Turn until golden brown and done. Drain on paper towels. Serve warm letting everyone dip their own puff in cinnamon sugar or plain powdered pow-dered sugar. Makes 18-20 puffs. BLUEBERRY DOUGHNUTS 1 cup blueberries, freshor frozen 1 Tbsp. flour 2 cups flour 2Vi tsp. baking powder !: cup sugar V tsp. salt 2 eggs 13 cup milk 3 Tbsp. melted butter or margarine mar-garine 1 Tbsp. grated lemon rind Wash fresh blueberries and drain. Drain frozen berries if you let them thaw. Sprinkle lightly with the 1 tablespoon flour. Sift together 2 cups flour, baking powder, sugar and salt. Beat eggs. Add milk. Stir into flour mixture. Blend in butter and lemon peel. Fold in blueberries. blueber-ries. Stir and knead slightly and roll out about V inch thick on a well floured board. Cut with a doughnut cutter and fry in hot fat (360 degrees). de-grees). When doughnuts come to the top, turn and brown on other side. Drain on paper toweling. Serve plain or dusted with powdered pow-dered sugar. Makes 2 dozen doughnuts. dough-nuts. CHOCOLATE DOUGHNUTS W cups flour Vi cup cocoa 2 tsp. baking powder 1 egg Vt cup milk Vi tsp. nutmeg Vi tsp. salt Vi cup sugar 1 Tbsp. melted butter or oil Sift together dry ingredients. Mix together the egg, milk, melted butter or oil. Add the dry ingredients ingre-dients to the milk and egg and mix well. Add a little more flour, if necessary to make the dough easy to handle, but keep us soft as possible. possi-ble. Chill the dough for an hour. Roll out Vi inch thick and cut. Let stand five minutes and then cook in hot oil and drain. Makes 18. Frost with a chocolate frosting made with powdered sugar, cocoa, melted butter and milk. RAISED DOUGHNUTS 2 Tbsp. yeast Vi cup warm water Vi cup milk, scalded 13 cup shortening 13 cup sugar 1 tsp. salt 3'2 to 4 cups flour 2 eggs beaten Combine hot milk, sugar and shortening, salt. Cool to lukewarm. luke-warm. Add 1 cup flour and beat well, by hand or mixer. Add beaten eggs and yeast that has been softened sof-tened in the Vz cup lukewarm water. wa-ter. Add what flour you need to make a moderately soft dough. Mix well. Knead by hand or mixer for a |