| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breakfast, Breads, Desserts |
24 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable shortening |
| 1 |
c |
Sugar |
| 2 |
|
Beaten eggs |
| 4 3/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Vanilla powder or vanilla extract. |
INSTRUCTIONS
Cream shortening and sugar until fluffy. Add eggs and vanilla if using
extract and beat well. Combine dry ingredients (including vanilla if using
powder) then sift together. Add dry mixture to creamed mixture, alternating
with milk. Roll dough 1/2 inch thick on floured board. Cut into rounds, and
cut out centers. A glass works well for cutting, with a small, empty
prescription pill bottle to cut the centers. The centers can be rolled
together for more doughnuts or fried as they are for 'donut holes.' Deep
fry in vegetable oil, turning once, until browned. Drain on grocery bag (to
absorb oil) and dust with confectioner's sugar. Yield: depends on how thin
you roll, and what you do with the centers.
Posted to MM-Recipes Digest by scotlyn@juno.com on May 17, 1998
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