44—Lancaster Fanning, Saturday, December 9,1978
Junior Cooking Edition
This week our junior
readers came up with lots of
delicious doughnut recipes.
There are raised, filled,
quick tea, glazed, potato,
sweet cream, and cinnamon
doughnut recipes just
waiting for you to try.
The 16th and 23rd of
December, the Junior
Cooking Edition will hie
featuring cookies and other
holiday goodies. If you
haven’t sent your recipes in,
do so now, so another junior
reader has the chance to try
your favorite recipe.
December 30, we will
feature recipes using cheese.
We should receive your
cheese recipes by December
26, so that they can be
printed.
January 6 we will be
featuring eggs. Those
recipes should be sent in and
received by us by January 2.
Send your recipes to
Lancaster Fanning, Junior
Cooking Edition, Box 366,
Lititz, Pa. 17543. Make sure
to send a complete recipe
with all ingredients and
instructions along with your
name, age, and complete
address. Junior readers who
have their recipes published
will receive a small gift for
letting us publish your
recipes, our way of saying
thanks, from Lancaster
Farming.
Happy cooking, and don’t
forget the holes!
RAISED DOUGHNUTS
1 package active dry yeast
V* cup warm water
% cup milk
V* cup granulated sugar
1 teaspoon salt
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Vt cup shortening-
3% to 3% cups flour
Dissolve yeast in warm
water. Scald milk and let
cool. When cooled, combine
mUk, sugar, salt, egg,
shortening, and 2 cups of the
flour. Beat until smooth. Mix
in enough of the remaining
flour to make dough easy to
handle. Turn dough onto a
lightly floured doth covered
board. Knead until smooth
and elastic, about five
minutes. Place dough in a
greased bowl. Turn greased
side up. Cover. Let rise in a
warm place until doubled in
bulk, about hours. Punch
down dough. Let rise again
until almost doubled, about
30 minutes. Roll dough three
eighths inches thick on
lightly floured doth covered
board. Cut dough with
floured doughnut cutter. Let
rise on board until doubled
and very light, 30 to 45
minutes, (leave uncovered
so crust will form on dough).
Fry in hot fat until both sides
are brown. Carefully remove
from fat; do not prick the
surafce. Drain. While warm,
roll doughnuts in con
fectioners’ sugar or, if
desired, frost or glaze. Will
make two dozen doughnuts.
Janice M. Mnmmey
Age 15
Wysoxß2,Pa.
MARY COLLEGE
DOUGHNUTS
Vz cup warm water
3 packages dry yeast (or 3
tablespoons)
1 quart milk
1 cup mashed potatoes
1 cup granulated sugar
1 cup butter or margarine
2 teaspoons salt
6 egg yolks
13 cups flour
confectioners’ sugar
Soak yeast in % cup warm'
water. Scald milk and add
potatoes, butter, granulated
sugar and salt Cool until
warm. Add egg yolks and
yeast Stir in the flour. Let
stand for one hour. Roll out
and cut dough with doughnut
cutter. Let rise for one and a
half to two hours. Then fry In
deep fat. Glaze with con
fectioners’ sugar mixed with
water to the consistency of
cream. Makes about 90
doughnuts.
Fannie Miller
Age 9
Dover, Del.
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DOUGHNUTS
3 eggs
1 cup granulated sugar
2 cups milk
2 tablespoons melted fat
% teaspoons baking powder
2 cups flour
Beat eggs. Add sugar and
milk. Sift dry ingredients
together and add to liquid.
Beat thoroughly. Add melted
fat. Add more flour to make
batter stiff enough to hold a
spoon in a standing position.
Drop by spoonfuls into deep
fat (365°). Remove when
brown and drain on ab
sorbent paper. This makes
approximately four dozen
doughnuts.
Stevie Earl Weaver
Age 11
Lebanon R 6, Pa.
POTATO DOUGHNUTS
IVz cups granulated sugar
3 eggs
2 cups mashed potatoes
1 cup sweet milk
5 teaspoons baking powder
5 cups flour
3 tablespoons melted
shortening
1 teaspoon salt
Vt teaspoon nutmeg
Beat -mashed potatoes.
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Add melted shortening,
beaten eggs and milk. Sift
dry ingredients together and
add to liquid. Dough should
be soft yet firm and add to
liquid. Dough should be soft
yet firm enough to roll.
Divide dough into four parts.
Roll out one part at a time, %
inch thick. Cut with
doughnut cutter and drop in
deep fat (365°). Fry until
golden brown on both sides
Drain on absorbant paper.
Shake in paper bag con
taining a mixture of sugar
and cinnamon or powdered
sugar. This makes ap
proximately 4Vz dozen
doughnuts.
Michael D. Weaver
AgeB
Lebanon R 6, Pa.
FILLED DOUGHNUTS
% cake of yeast
1 teaspoon salt
1 cup warm water
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1 cup milk, scalded
% cup granulated sugar
Vz cup shortening
1 teaspoon salt
2 eggs
4 cups (approximately) all
purpose flour
Filling
5 egg whites
1 cup shortening
1 teaspoon vanilla
2 boxes confectioners’ sugar
1 jar marshmallow cream
Mix yeast and warm
water. Add salt, lukewarm
scalded milk, sugar, melted
shortening, and beaten eggs.
Gradually add flour until
quite stiff. Knead until dough
is no longer sticky. Set in a
warm place. Let stand for 30
minutes. Knead. Let stand
for 30 more minutes. Roll out
about V 4 inch thick. Cut into
squares with a knife. Let rise
until double in size. Fry in
(Turn to Page 45)
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