2 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 cup milk
2 eggs
1 pinch salt
1 tsp pure vanilla extract
1 oil for deep frying
1 powdered sugar
A Recipe for
Croquignolles Aunt Rose's Mardi Gras Doughnu
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
This Recipe for Croquignolles Aunt Rose's Mardi Gras Doughnu is one of thousands in the Recipes-to-go Bread Cookbook.
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
If you enjoy this Croquignolles Aunt Rose's Mardi Gras Doughnu Recipe - you should enjoy the recipe collections you can find on the websites below:
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This is a recipe for Croquignolles Aunt Rose's Mardi Gras Doughnu from the recipe cookbook of Recipes-to-go (Bread)
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Food Tip |
{ Submitted by Alcee-Hymet Family }
Mix the flour, sugar and baking powder together in a bowl. Make a
well in the middle and add the eggs, milk, salt and vanilla. Beat
these together and gradually work on the flour. Roll out on a floured
board to about 1/4 inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in
the center of each. Fry in deep oil until golden brown. Sprinkle
with powdered sugar.
HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ] Posted by Fred Peters
Serves: 6
Croquignolles Aunt Rose's Mardi Gras Doughnu Recipe brought to you by Recipes To-Go