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Halloween Drop Doughnuts Recipe

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This recipe for Halloween Drop Doughnuts, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Friday, August 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Add 2 pkg. dry yeast to 1/2 c warm water (110 - 115 degrees). Let stand. Scald 1/4 c milk. Pour into large bowl with 1/4 c sugar, 1 tsp salt, 1/2 tsp each of mace and nutmeg. Blend together and cool to lukewarm. Stir yeast mixture well and pour into bowl. Mix in 1/3 c soft shortening, 2 eggs, with 3 1/2 c sifted flour. Beat until batter is smooth - about 100 strokes. Scrape down dough from sides of bowl. Cover and let rise in warm place until doubled - about 30 minutes. Stir down and let rest while fat is heating to 350 degrees. Drop batter from teaspoon into hot fat. Turn when edges show color, frying until golden brown - about 1 1/2 minutes on each side.

Directions:
Directions:
DO'S FOR DOUGHNUTS
Do have fat 1 1/2 to 2 in. deep in heavy pan for shallow fat frying.
Do keep temperature around 350-375 degrees. Too hot fat forms crust before doughnuts are cooked through, too cool fat means doughnuts will soak up fat.
Do turn doughnuts when edges show golden brown color.
Do drain doughnuts on absorbent paper such as paper toweling, near a warm place.
Do sugar coat while still warm.

Personal Notes:
Personal Notes:
This is a very aged copy clipped from some newsprint and glued on a now yellowed ragged recipe card. Apparently to prevent further deterioration to what was a very favorite well used recipe, the card is now encased in a clear plastic folder. Mom has noted that a double recipe makes about 50 doughnuts. Although the name is "Halloween Drop Dounuts," I suspect this was our Shrove Tuesday treat for many decades.

 

 

 

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