V
Fiy some fresh doughnuts
Whether filled, glazed or
powdered, doughnuts make an
excellent breakfast or snack food.
They can stop stomach rumblings
at 10 a.m. and satisfy a midnight
snacker with a sweet tooth.
And, while those doughnuts you
buy in the store can be quite tasty,
they just can’t compete with fresh,
homemade doughnuts still warm
from the fat.
Get some compliments on your
doughnuts by trying of the recipes
below that readers so generously
shared.
DOUGHNUTS
2 cups milk (scalded)
1 teaspoon salt
2 eggs, beaten
About 4 pounds flour
% cup sugar
Va cup lard
1 package dry yeast
Mix together milk, sugar, salt
and lard. Cool to lukewarm. Add
yeast and let dissolve a few
minutes. Add the eggs. Then
gradually add flour to stiffen. Keep
kneading dough, adding small
amounts of flour until dough is not
sticky and elastic. Cover with
dampened cloth. Let rise for about
4 hours. Roll out dough to about Vz
inch thick and cut. (I like to cut
into squares or rectangles so as not
to have to re-roll dough.) Place cut
doughnuts onto lightly floured
surface. Cover and let rise about
one hour. Fry in 360°F. lard. When
golden brown flip to other side to
brown. Put on paper toweling to
drain. Makes about 30 doughnuts.
Recipe works well to double.
Minnie Schlegel
Fleetwood
DOUGHNUTS
IM> cup milk
hi cup crisco
1 cup sugar
Ihi tablespoon salt
Ms teaspoon nutmeg
6 eggs (beaten)
IMs cup warm water
3 packages yeast
10 cups all-purpose flour
Scald milk; then add crisco,
sugar, salt and nutmeg. Dissolve
yeast in warm water. Cool milk
mixture to lukewarm, then add
yeast. If milk mixture isn’t cool
enough, it will spoil yeast.
Gradually add flour and let rise to
double the size. Cut with doughnut
cutter and let rise until top is
springy to touch of finger. Drop in
hot fat and brown on both sides.
Yield about 80 doughnuts.
FILLING
5 egg whites (beaten)
1 cup crisco
1 teaspoon vanilla
2 boxes 10X sugar
1 quart marshmallow creme
Mrs. Lucy Shirk
Ephrata
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz, PA
17543.
May
19 Chinese Cooking
26 Appetizers
June
2 Dairy Desserts
Borne On The Benge
DOUGHNUTS
2 cups scalded milk
3 packages dried yeast
Dissolve yeast in M> cup
lukewarm water.
3 tablespoons sugar
3% cups flour
Heat milk and add lard and
sugar. Let melt. Cool until
lukewarm. Add yeast and stir in
flour. Let rise for one hour.
2 eggs
% cup sugar
V-k teaspoon salt
3% cups flour
Beat the eggs and add to above
mixture then add dry ingredients.
Let rise until double in size. Cut
and let rise again.
filled doughnuts
2 packages yeast
1 cup lukewarm water
1 teaspoon sugar
1 cup milk, scalded then cooled
7 cups sifted bread flour
% cup sugar
IVs teaspoon salt
2 whole eggs or 4 yolks
Vz cup shortening (one part butter
for flavor)
Pour yeast into cup of lukewarm
water, add teaspoon sugar and
stir. Let stand to cool 5 minutes.
Cream together shortening, sugar
and salt. Add well beaten eggs.
Add remaining ingredients and
mix into a soft dough. Let stand
until double in size, then roll out
and cut. Let rise until light and
bake in deep fat.
FILLING
2 egg whites, beaten
1 tablespoon flour
4 tablespoons milk
3 /« cup crisco
2 teaspoons vanilla
2 cups or more confectioners sugar
After doughnuts have cooled,
punch a hole with a knife, put
filling in with a cake decorator or
cut doughnuts in half. Spread with
filling and put together again.
E. Catherine Yoder
Reedsville
DOUGHNUTS
2 packages yeast
2hi cups lukewarm water
Mix well and let stand.
3 4 cup sugar
3 4 cup shortening
2 eggs
2hi teaspoon salt
Mix well, then add yeast mix
ture. Beat 2 minutes.
Add 4 cups flour, beat 2 minutes.
Add 4 Vz cups more. (8% cups).
Leave in refrigerator overnight.
Work down in morning. Let rise
one hour.
Orpha King
Myers town
Try a variety of fresh doughnuts for breakfast or coffee break and enjoy their light
tasty goodness.
BUTTERMILK DOUGHNUTS
3% cups Gold Medal flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon soda
teaspoon salt
V 2 teaspoon cinnamon
Vi teaspoon nutmeg
2 tablespoons shortening
2 eggs
3 /4 cup buttermilk
Heat fat or oil (3 to 4 inches) to
375°F. in deep fat fryer or kettle.
Measure IV2 cups flour and the
remaining ingredients into large
mixer bowl. Blend Va minute on
low speed, scraping bowl con
stantly. Beat two minutes medium
speed, scraping bowl occasionally.
Stir in remaining flour.
Turn dough onto well-floured
cloth-covered board; roll around
lightly to coat with flour. Gently
roll dough %-inch thick. Cut with
floured doughnut cutter
With wide spatlua, slide
doughnuts into hot fat. Turn
doughnuts as they rise to surface.
Fry 2 to 3 minutes or until golden
brown on both sides. Carefully
remove from fat; do not prick the
surface. Drain. Serve plain,
sugared or frosted. Makes about 2
dozen doughnuts.
SuettaNigh
Reinholds
RAISED DOUGHNUTS
Scald 2 cups milk. When hot,add
* 2 cup sugar
2 teaspoons salt
‘z cup shortening
Cool, then add:
2 eggs, beaten
2 cakes yeast dissolved in'one cup
lukewarm water
7 or 7*2 cups flour
Grease pan. Let raise till double.
Punch down. Let rise l/ 2 hour. Roll
out and int Let raise until double
and fry
Mrs. Victor Woerner
BROWN SUGAR DOUGHNUTS
2 eggs
IVfc cups brown sugar
4 tablespoons melted butter
1 cup milk
4 cups sifted enriched flour
4 teaspoons baking powder
V 2 teaspoon cinnamon
V 2 teaspoon salt
Beat eggs until they are light and
stir into sugar. Stir butter and milk
into above.
Add baking powder, cinnamon,
and salt to flour and sift again. Add
to above, stirring only enough to
get ingredients thoroughly blen
ded.
Chill in refrigerator at least 24
Featured Recipe
Howard Helmer, the Omlet King, provided this week’s recipe.
Howard is listed in the Guiness Book of World Records for making
the most omlets in 30 minutes. He made 217 omlets in half an hour
while the previous record holder had made 84.
Read more about Howard and his presentation to a group of
Lancaster County home economists in the story featuring him in this
section.
19-inch pie shell, unbaked
4 eggs
1 cup half and half
1 cup shredded cheese
6 - 8 slices bacon, fried and crumbled
1/8 teaspoon nutmeg
1 2 teaspoon salt
Beat eggs and half and half together in a bowl. Stir in cheese,
bacon and seasonings.
Bake in 325® F. oven for about 40 minutes or until knife inserted
halfway between center and outside edge comes out clean. Let stand
10 minutes before serving.
Quiche will have a domed top and a custardy texture. For variety,
add mushrooms, asparagus, ham or other meats and vegetables.
hours if possible. This prevents the
doughnuts from soaking up the fat
when fried.
Roll out a little of the dough at a
time on floured board; cut with
floured doughnut cutter.
Fry in hot deep fat (365°F) until
brown on one side Turn and brown
the other side. Drain and roll m
powdered sugar.
This dough may be kept at least
a week in a covered container in
the refrigerator. Break off and
cook only enough of the dough at a
time to fill your requirements, as
freshly cooked doughnuts are
better than those left standing
overnight. Makes about 35.
(Turn to Page 88)
Quiche Lorraine