| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Breads | 6 | Servings |
INGREDIENTS
| 3 | c | Flour |
| 3/4 | c | Milk |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | tb | Cooking oil |
| 2 | ts | Cream of tarter |
| 1/2 | ts | Powdered ginger |
| 1/2 | ts | Powdered cinnamon |
| 1/2 | ts | Nutmeg |
INSTRUCTIONS
Combine all ingredients into a smooth dough, rolled flat to 1/2" thickness. Using can covers (or what you have <doughnut cutter*>) cut into doughnut shape, using additional flour to keep dough from sticking. If no suitable doughnut cutters are available, cut into 2" squares. Fry in hot fat <cooking oil*> until golden brown. Drain on absorbent paper. While frying, keep the fat hot enough to actively bubble. (note -- <*> indicates "translations" I've added) I would roll the fried doughnuts in sugar to "finish them". Oh WOW!! Dobi just handed me a big plate of Shrimp Scampi!! See ya!! Gary From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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