[It] will [not] be possible to transfer from one region to another. No matter how endless the ages, no matter how heartfelt the cries, no matter how intense the suffering, your travel plans are limited to your present abode. Those who find themselves in the lower gloomy regions shall never enter the gates that lead to endless light and ecstasy. They will discover that the beautiful words spoken in their eulogy bear no resemblance to the reality that now confronts them. If only their friends could see them now!

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breakfasts	48	Servings

INGREDIENTS

2	c	Hot mashed potatoes (mashed with milk and butter)
2 1/2	c	Sugar
2	c	Buttermilk
2		Eggs, lightly beaten
2	tb	Butter, melted
2	ts	Baking soda
2	ts	Baking powder
1	ts	Ground nutmeg
1/2	ts	Salt
6 1/2	c	All-purpose flour (up to 7)
		Cooking oil
4	c	(1 pound) confectioners' sugar
1/2	c	Baking cocoa
1/4	ts	Salt
1/3	c	Boiling water
1/3	c	Butter, melted
1	ts	Vanilla extract

INSTRUCTIONS

FAST FUDGE FROSTING
In a large bowl, combine potatoes, sugar, buttermilk and eggs. Stir in
butter, baking soda, baking powder, nutmeg, salt and enough of the flour to
form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-inch
thickness. Cut with a 2-1/2-inch floured doughnut cutter. In an electric
skillet, heat 1 inch of oil to 350F. Fry the doughnuts for 2 minutes per
side or until browned. Place on paper towels. For frosting, sift sugar,
cocoa and salt into a large bowl. Stir in water, butter and vanilla. Dip
tops of warm doughnuts in frosting.
YIELD: 4 dozen
Recipe by: Pat Davis Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford
<terily@tenet.edu> on May 23, 1997

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