"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

No-Fry Doughnuts Recipe

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This recipe for No-Fry Doughnuts, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Maloney
Added: Saturday, January 19, 2008


2 pkg (1/4 oz. each) active dry yeast
1/4 c. warm water (110 to 115 degrees)
1 1/2 c. warm milk (110 to 115 degrees)
1/3 c. shortening
1/2 c. sugar
2 eggs
1 tsp. salt
1 tsp. ground nutmeg
1/4 tsp. ground cinnamon
4 1/2 to 5 c. flour
1/4 c. butter

1/2 c. butter
2 c. powdered sugar
5 tsp. water
2 tsp. vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 min. Add sugar, eggs, salt, nutmeg, cinnamon and 2 c. flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. Cut with a 2 3/4 inch doughnut cutter; place 2 inch apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled about 30 min. Bake at 350 for 20 min. or until lightly browned. Meanwhile, in a saucepan, melt butter; stir in sugar, water and vanilla. Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts one at a time, into glaze and turn to coat.




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