"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Doughnut Drops Recipe

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This recipe for Pumpkin Doughnut Drops, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Baker
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Oil for deep frying
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. milk
1/2 tsp. vanilla
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. ginger
1/2 c. canned pumpkin
2 T. oil
1 egg
1/2 c. sugar and 1 tsp. cinnamon mixture

Directions:
Directions:
Heat oil to 375 in deep fryer. Combine pumpkin, milk, oil, vanilla, and egg. Stir in flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg just until moistened. Drop by teaspoonfuls into hot oil 5-6 at a time. Fry doughnut drops 1-1 1/2 minutes on each side until golden brown. Drain on paper towels. Combine the 1/2 c. sugar and 1 tsp. cinnamon. Roll warm doughnut in mixture.

Number Of Servings:
Number Of Servings:
30-36 doughnut drops
Personal Notes:
Personal Notes:
Easy to make!

 

 

 

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