"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Doughnuts Recipe

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This recipe for 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: Monday, August 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Dissolve:
2 packages of dry yeast in 1/2 c warm water.

Mix:
1 1/2 c warm milk
1/2 c sugar
2 tsp salt
Add dissolved yeast.

Then stir in:
2 beaten eggs
1/2 c soft shortening

Gradually stir in:
7 c flour

Directions:
Directions:
Let rise until doubled in bulk (1 1/2 - 2 hours). Punch down. Let rise again until almost doubled (30 - 45 minutes). Roll to 1/3 inch thickness. Let rise on board until very light (30 - 45 mintues). Leave uncovered while rising after cutting. Fry at 375 degrees.

Personal Notes:
Personal Notes:
This well used recipe is in Mom's handwriting on a yellowed card. Part of the date is chipped off, but I believe it is the one she used when we were youngsters.

 

 

 

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