| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
French can, Desserts, Armstrong |
3 |
Servings |
INGREDIENTS
| 2 |
|
Eggs, beaten |
| 3/4 |
c |
Granulated sugar |
| 1 |
tb |
Melted butter |
| 2 1/2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
c |
Dates, chopped |
| 1 |
c |
Milk |
| 1 |
ts |
Lemon extract |
INSTRUCTIONS
Servings: 3 to 4 dozen doughnuts
Vegetable oil or shortening for deep-frying
In a bowl, combine beaten eggs, sugar and melted butter; beat well. In
another bowl, combine flour with baking powder, salt and nutmeg. Fold in
dates. Add dry ingredients to egg mixture alternately with milk and lemon
extract.
Heat oil in deep-fat fryer to 375 deg F. Drop batter by tablespoonfuls, 2
or 3 at a time, into hot oil and fry until crisp and brown, about 3 minutes
frying time, turning once. Drain on paper towels.
Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”