"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spudnuts (potato doughnuts) Recipe

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This recipe for Spudnuts (potato doughnuts), by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Friday, November 2, 2007


2 c milk
1 c sugar
1/2 c shortening
1 1/2 teas salt
7 - 8 c flour
2 Tbl dry yeast
1/3 c water
3 eggs
1/2 teas nutmeg
1 c fresh mashed potatoes

Scald the milk. Add sugar, salt, shortening, and Potatoes, mix together, cool. Soften yeast in warm water. Mix and knead well. Dough should be soft and pliable. Not hard and tough. Let rise until double. Roll out about 1/2 in. thick. Cut, cover and let rise again. Fry first ones rolled first. While still warm from frying, dip in glaze:
1 c powdered sugar
1/2 c water
1 teas vanilla

Personal Notes:
Personal Notes:
When Bill was little in Billings MT he sold spudnuts after school. He said, they had to all be sold if he took them, or he had to buy the leftovers. He never bought one! He also never got to eat one either. But they sure smelled good!
This recipe isn't the same ones he sold but just as good from LuDeen Earl.




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