"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Riopelle's Donuts Recipe

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This recipe for Grandma Riopelle's Donuts, by , is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Sands
Added: Wednesday, November 15, 2006


2 cups boiling water
1 cup lard
1 cup sugar
When luke warm add
2 pkgs dry yeast
Add 1 cup cold water
1 tsp salt
2 tsp vanilla
2 eggs
nutmeg to taste
Add enough flour to make a soft dough ( 6 1/2 to 8 cups)
Let stand in the cold overnight.
Roll on floured table, cut and let rise until puffy.

Fry in deep mixture of lard & crisco, few minutes on each side.
Frost and or sugar.

See ingredients




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