| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast |
1 |
Servings |
INGREDIENTS
| 5 |
c |
All-purpose flour |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Soda |
| 2 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1/4 |
c |
Shortening |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Vanilla |
| 3 |
|
Eggs; well beaten |
| 3/4 |
c |
Mashed bananas |
| 1/2 |
c |
Buttermilk |
| 1/2 |
c |
Flour for rolling |
|
|
Deep oil for frying |
INSTRUCTIONS
1.Sift flour, measure and resift 3 times with baking powder, soda, salt,
and nutmeg. Cream shortening, blend in sugar, add vanilla, and eggs, and
beat until light and fluffy. Add combined bananas and buttermilk, and stir
until well mixed. Add flour mixture in 3 or 4 portions, stirring thoroughly
after each addition. 2.Chill before rolling. Remove 1/4 of dough from
refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch
thickness, and cut with floured 2-1/2 inch doughnut cutter. 3.Fry in deep
oil heated to 375 deg F. until golden brown, then lift out and drain on
absorbent paper. If desired, the dough may be covered tightly and kept in
the refrigerator for 1 to 2 days, to be fried as needed. Yield: about 3-1/2
dozen
Posted to KitMailbox Digest by Sandy <delite@flash.net> on Apr 16, 1998
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