86-Lincaster Farmli
Doughnuts
For Every Taste
The name doughnut is thought
to be derived from early dough
nuts. which were made from
dough shaped like nuts. Today, a
doughnut is generally believed to
be a small cake of sweetened yeast
dough, usually ring-shaped, and
fried in deep, hot fat.
But doughnuts may be baked or
made in a special doughnut
machine. They are sometimes
made with baking powder or bak
ing soda instead of yeast. And, as a
time-saving method, doughnuts
may be made from refrigerated
dough. Here is a variety of dough
nuts to satisfy everyone’s taste.
FROSTED PUMPKIN
DOUGHNUTS
2 eggs
1 cup sugar
2 tablespoons orange juice
2 tablespoons butter, softened
1 cup canned pumpkin
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
'A teaspoon salt
'A teaspoon cinnamon
'A teaspoon nutmeg
1 teaspoon lemon juice
1 teaspoon grated orange rind
Evaporated milk
Oil for frying
3 cups confectioners’ sugar
Beat eggs, sugar, and butter in
large bowl of electric mixer. Beat
in pumpkin. Sift together flour,
baking powder, soda, salt, cinna
mon, and nutmeg. Add lemon juice
to evaporated milk.
Add dry ingredients to egg
sugar mixture alternately with one
cup evaporated milk, beginning
and ending with dry ingredients.
Blend well after each addition.
Cover, chill 2 hours. Turn dough
out on well-floured pastry board or
cloth. Knead 5 or 6 times. Roll
dough to V* -inch thickness. Cut
with floured doughnut cutter. Fry
in 375-degree oil until golden,
about 3 to 4 minutes, turning once.
Drain on absorbent paper. Beat
together until smooth confection
ers’ sugar, grated orange rind,
orange juice, and 1 tablespoon
evaporated milk. Frost doughnuts
while warm. Yield: 2 dozen.
Yvonne Peterman
Pa. Alternate Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
March
23-
30-
April-
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I, Saturday, March 16, 1996
BUTTERMILK DOUGHNUTS
2 eggs, beaten
VA cup sugar
Cooking oil
2 cups sifted all-purpose flour
1 tablespoon baking powder
'A teaspoon salt
'A teaspoon nutmeg
VA teaspoon baking soda
A cup milk
V, cup buttermilk
1 cup confectioner’s sugar
Combine eggs, sugar, and 2
tablespoons oil. Mix together next
five ingredients. Combine 2 mix
tures in mixer bowl. Add milk and
buttermilk; mix thoroughly with
electric mixer. Preheat doughnut
machine for 10 minutes. Add bat
ter. Add '/< teaspoon oil to each cir
cular cavity at top of unit within
first 2 minutes of baking time.
Bake for 5 minutes or until oil no
longer bubbles for crispier dough
nuts. Add 'A cup boiling water gra
dually to confectioner’s sugar, mix
well. Dip warm doughnuts into
warm glaze. Yield: 20 servings.
Yvonne Peterman
Pa. Alternate Dairy Princess
DOUGHNUTS
2 cups plain mashed potatoes
1 cup sugar
A cup margarine
'A cup butter
2 beaten eggs
1 tablespoon salt
5 pounds bread flour
1 quart milk, scalded
3 packages yeast
% cup warm water
Mix together mashed potatoes,
sugar, margarine, and butter. Add
scalded milk. Cool mixture; mean
while dissolve yeast in warm
water. Add potato mixture when
cool. Stir in 4 or S cups flour and let
set for 20 minutes.
Add eggs and salt Work in
remainder of flour, going easy on
the last pound.
Let rise until double in size. Roll
out dough and cut into doughnuts.
Let rise again. Fry in deep fat at
330 degrees until golden brown on
both sides. Makes approximately
90 doughnuts.
Fruit and Nut Breads
Easter Candy Time
Egg Recipes
Using Graham Crackers in Recipes
V i
3 tablespoons butter, melted
Mix baking mix, '/ cup sugar,
nutmeg, cinnamon, sour cream,
and egg until soft dough forms.
Gently smooth dough into ball on
floured cloth-covered board.
Knead 10 times. Roll dough half
inch thick, cut with floured dough
nut cutter. Left doughnuts careful
ly with spatual and place about 2
inches apart on ungreased cookie
sheet. Bake until golden brown
8-10 minutes at 425 degrees. Mix
together half cup sugar, 1 teaspoon
cinnamon. Brush entire doughnut
with melted butter; dip in sugar
mixture, coat all sides. Serve warm
or glaze.
Creamy Glaze:
1 cup confectioners’ sugar
1 tablespoon milk
'A teaspoon vanilla
Beat together sugar, milk, and
vanilla until smooth. Stir in addi
tional milk, 1 teaspoon at a time
jntil desired consistency is
reached.
Marian Hoover
Leola
Combine ingredients until soft
dough forms. Roll out on a floured
board. Cut with round donut cutter.
Fry both donoughs and holes in
hot fat Remove with a skimmer.
Drain on paper.
Shake in bag with confection
ers’ sugar or sugar cinnamon
mixture.
Powdered, glazed, sugared, filled or plain, doughnuts remain a classic favorite for
breakfast and coffee breaks.
SOUR CREAM
BAKED DOUGHNUTS
2 cups Bisquick baking mix
A cup sugar
1 teaspoon ground nutmeg
'A teaspoon ground cinnamon
'A cup dairy sour cream
1 egg
'A cup sugar
1 teaspoon ground cinnamon
Ann Crouse
Shade Gap
MOORE DOUGHNUTS
Sift into a bowl:
3 cups sifted flour
3 teaspoons baking powder
A teaspoon salt
'/< teaspoon mace
1 egg
'A cup sugar
1 tablespoon melted butter
A cup milk
Florence Moore
Bear, Del.
* t •
▼ *
BAKED DOUGHNUTS
NO-FRY DOUGHNUTS
2 packages active dry yeast
'/ cup warm water
VA cups lukewarm milk
(scalded and cooled)
'A cup sugar
1 teaspoon salt
'A teaspoon cinnamon
(optional)
2 eggs
'/> cup shortening
414 cups flour
In a huge mixer bowl, dissolve
yeast in warm water. Add milk,
sugar, salt, cinnamon, eggs, shor
tening and 2 cups flour. Blend a
half minute on low speed, scraping
bowl constantly. Beat 2 minutes at
medium speed, scraping bowl
occasionally. Stir in remaining
flour until smooth. Cover, let rise
in warm place until double in bulk,
about 50 to 60 minutes. Turn
dough onto well-floured board,
roll around lightly to coat with
flour. Dough will be soft to
handle. With floured rolling pin,
gently roll dough about 'A -inch
thick. Cut with doughnut cutter.
Lift doughnuts carefully with spa
tula and place 2 inches apart on a
greased baking sheet. Brush
doughnuts with melted butter.
A brochure of Lancaster County Poultry Ambassador Debbie Land
is’ favorite recipes is available to our readers. For a free copy, send a
self-addressed stamped envelope to Debbie Landis at 2806 Countrys
ide Drive, Lancaster, PA 17601.
Her recipes include something to appeal for all ages. One called
“Green Eggs and Ham,” in reference to a kids’ favorite book by Dr.
Seuss, is a sure to be a hit if you have any young at heart in your family.
A food feature about Debbie preparing Glazed Chicken and Grapes
appears in this section of this issue. Here is another of her favorite
recipes.
“Eat up! There’s nothing better!” Debbie said.
4 eggs
1 cup cracker or bread crumbs
1 teaspoon sage
A cup chopped nuts
Salt and onion powder to taste
Tomato sauce or diluted soup such as cream of mushroom or cream
of celery soup or cream of tomato soup
Mix together first five ingredients. Form into patties. Brown in skil
let Pour soup or sauce over. Bake at 350 degrees for 30 minutes.
»r
Featured Recipe
EGG PATTIES
• f *
Giver let rise until doubled in
bulk, about 20 minutes. Heat oven
to 42S degrees. Bake 8-10 minutes
or until golden. Shake in sugar
cinnamon mixed together or glaze
with the following mixture.
Glaze:
'/> cup butter, melted
2 cups confectioners’ sugar,
blend in
l'/j teaspoon vanilla
Stir in 4-6 tablespoons water,
one tablespoonful at a time.
Drizzle over doughnuts.
Ann Crouse
Shade Gap
QUICKIE DOUGHNUTS
Oil for deep frying
1 container refrigerator plain
buttermilk or cinnamon raisin
biscuits
Heat oil and remove biscuits
from container. Poke hole in
middle and enlarge each biscuit.
Place in heated oil and fry until
golden brown on each side. Drain
and sugar with powder or granu
lated sugar.
Eat warm or at room
temperature.
(Turn to P*fl« B»)
B. Light
Lebanon