| 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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