C6—Lancaster Farming, Saturday, January 12,1980 Some On The Range Wb Delectable doughnuts - a delightful breakfast treat Doughnuts number high among the favored pastries, especially breakfast pastries. Why not accept the challenge of making your own doughnuts? Here are a few suggestions. Remember this deep fat frying tip: The right tem perature of fat is so important for tender, light doughnuts! If too hot, doughnuts brown before they cook through; if too cool, they become grease - soaked. To test temperature without a thermometer, drop a bread cube into the fat. At 375 degrees F it should brown in 60 seconds. FASTNACHTS OR RAISED DOUGHNUTS W* cups milk V 4 cup shortening 1 teaspoon salt Ismail yeast cake 3 eggs, beaten % cup sugar V* teaspoon nutmeg 4% to 5 cups sifted flour Scald the milk, add shortening and salt. Cool milk until it is lukewarm, then add crumbled yeast cake and stir. Gradually add 2% cups sifted flour, beating batter thoroughly. Put in a warm place* and allow to stand until full of bubbles. Mix sugar with nutmeg and combme with beaten eggs. Stir into flour mixture and add remaining flour. Knead well, cover and let nse in a warm place for about 1 hour. Turn out lightly on floured board and roll % inch thick. Cut with doughnut cutter or biscuit cutter shaping into a ball, or make into twists. Cover with a thin cloth and let rise on board until top is springy to touch of finger. Drop into hot fat, 375 degrees F, with the raised side down, so the top side will nse while under side cooks. Drain on absorbent paper. Yield: 3 dozen. CRULLERS % cup cream, sweet or sour % cup milk 2 eggs 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon granulated sugar 3% to 4 cups flour Beat eggs, add cream and milk. Sift dry ingredients together and add to liquid. Use enough flour so that the dough can be rolled but is still soft. When well mixed, let stand 2 hours. Roll out 3/8 inch thick and cut into oblong strips 2x7 inches. Cut two slashes through stip crosswise to aid m frying. Fry in deep fat, 375 degrees F, until light brown on both sided. Yield; 3 Vz dozen crullers. VIHTED: RECIPES! Home on the Range is your recipe column! We need recipes for the following themes which will be features in the coming weeks. Send your recipe to Lancaster Farming, Home on the Range, Box 366, Lititz, Pa. 17543 JANUARY 19 26 Colossal Chicken Dishes Scrumptious Cakes Deadline January 18 FEBRUARY Pies a Plenty Deadline January 25 Your Sweetheart s Favorite Dish Deadline February 1 Delectable Doughnuts number high among the favorite pastries. These buttermilk doughnuts require no yeast, and are simple to make for your family’s breakfast. DUTCH OLIEBOLLENS % cup sugar 2 pkg. yeast ——^ 1 tablespoon salt 7% cups flour 1 tablespoon baking powder 2 cups milk Vz cup shortening 2 eggs Vz tablespoon lemon extract i cup raisins 1 cup chopped apples Mix yz cup sugar, yeast, salt, 2Vz cups flour and baking powder together in a large bowl. Heat milk and shortnmg to 120-130 degrees F. Pour hot milk mixture mto flour mixture; beat with electric mixer at medium speed for 2 minutes. Add eggs, lemon extract and Vz cup flour; mix at medium speed for 2 minutes. Add raisins and apples, mix well. Add remaining flour a small amount at a time, mixing well after each addition. Knead for 5 to 10 minutes or until doygh is elastic. Cover; let rise until doubled in blulk. Punch down; shape mto small balls. Cover; let rise until doubled m bulk. Fry m deep fat at 335 degrees F until golden brown. Roll in sugar. Yield; 4% -5 dozen BUTTERMILK DOUGHNUTS 3% cups flour 1 cup granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda Vz teaspoon salt Vz teaspoon cinnamon V* teaspoon nutmeg 2 tablespoons shortening 2 eggs % cup buttermilk Heat fat or oil (3 to 4 mches) to 375 degrees F m deep fat fryer. Measure cups flour and the remaining ingredients mto a large mixer bowl Blend Vz minute on low speed, scraping bowl constantly. Beat 2 minutes at meoium speed, scrapmg bowl occasionally. Stir m remaining flour. Turn dough onto a well-floured cloth-covered board; roll around lightly to coat with flour. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts mto hot fat. Turn doughnuts as they rise to surface Fry 2 to 3 mmutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Dram. Serve plam, sugared or frosted Yield. 2 dozen doughnuts SWEET CREAM DOUGHNUTS iy* cups sweet cream yz cup brown sugar 2 eggs yz teaspoon salt 3 teaspoons baking powder 31/8 cups flour Beat eggs, add sugar and sweet cream. Combine with sifted dry ingredients. Mix well and roll out 3/8 inch thick. Cut with doughnut cutter and let stand 1 hour. Fry in deep fat at 375 degrees F until brown on both sides. Roll in sugar. Yield: 3% dozen. (Turn to Page C 8) HONEY BROOK MOLASSES • BAKING MOLASSES • TABLE SYRUP • BLACKSTRAPNIOLASSES 1) • CLIP & SAVE FOR YOUR RECIPE FILES: MSS3SSS& DEVIL'S FOOD CAKE % cup shortening % sugar 1 tsp. soda 1 tsp. salt 1 tsp. vanilla % cup Honey Brook Baking Molasses 3 squares bitter chocolate 2 eggs 3 /4 cup sour milk 1% cups sifted enriched flour Heat oven to 375* F. (moderate). Cream together first five ingredients Stir in molasses. Melt chocolate over hot water; add to shortening-sugar, etc., mixture. Beat in eggs. Add sour milk alternate ly with flour (about Vs of each at a tune). Bake 25 I minutes or until done in 2 well-greased, lightly floured, round, 8-mch, layer cake pans. Cool; frost as desired. YIELD: 12 servings. WATCH FOR NEW RECIPES Look for Honey Brook Molasses with THE BEEHIVE at your local grocer. - not available call: (215) 273-3776 ZOOK MOLASSES CO. West Main St., Honey Brook, PA cto Call Toll Free Area Codes-215 & 717 800-662-7464
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