2 eggs
1 cup milk
1 cup sugar
4 cup all-purpose flour, sifted
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 tsp nutmeg, freshly grated
4 tbsp butter or lard, melted
1/2 tsp fresh lemon juice
1 shortening or vegetable oil
1 sugar for dusting, if desire
A Recipe for
My Mother's Doughnuts
Cooking is like love. It should be entered into with abandon or not at all. |
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Never eat more than you can lift. |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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This Recipe for My Mother's Doughnuts is one of thousands in the Recipes-to-go Bread Cookbook.
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Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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Truths are first clouds; then rain, then harvest and food |
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This is a recipe for My Mother's Doughnuts from the recipe cookbook of Recipes-to-go (Bread)
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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No, I don't take soup. You can't build a meal on a lake. |
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Food Tip |
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Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. In a large
bowl, beat eggs until light. Stir in milk and sugar. 2. In another
large bowl, sift flour, baking powder, baking soda, salt and nutmeg
together. Stir half of the flour into the egg mixture. Add the butter
and lemon juice and mix until combined. Stir in the remaining flour
mixture to make the dough. Cover and chill about 90 mins. 4. On a
floured work surface, roll out the dough about 1/2 inch thick. Cut
with a doughnut cutter or cookie cutter into 3-inch rounds; cut out
the centers and either fry them for doughnut holes or roll again to
get a larger yield. 5. In a deep heavy skillet, heat 3 inches of
shortening to 365 F on a deep-frying thermometer. Fry 3 or 4
doughnuts at a time, turning with tongs, 2 to 3 mins or until golden
brown. Drain on paper towels. Replace the shortening as needed. Dust
with sugar, if desired. Note from Barbara says these are delicious
dipped in fresh maple syrup.
Submitted by Barbara Corson to section on the HOPKINTON STATE FAIR of
Contoocook, N.H. Fair dates: 5 days, ending Labor Day.
Serves: 24
My Mother's Doughnuts Recipe brought to you by Recipes To-Go