"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Joanie's Doughnuts Recipe

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This recipe for Joanie's Doughnuts, by , is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanie DiLoreto
Added: Thursday, July 24, 2008


4 eggs
2/3 cup sugar
1/3 cup milk
1/3 cup melted shortening
3 1/2 cups flour
1/2 tsp. cinnamon
3 tsp. baking powder
1/4 tsp. nutmeg
3/4 tsp. salt

Combine eggs and sugar and beat until light. Add milk and melted shortening. Cool this mixture.

Sift together flour, cinnamon, baking powder, nutmeg and salt. Add the dry mixture to the cooled egg mixture and mix together to form a soft dough. Chill the dough for 2 to 3 hours in the refrigerator.

Roll the dough out gently to 1/3" thick. Cut with a floured doughnut cutter and let stand for 10 minutes.

In a deep pan heat 4" of oil to 375. With tongs or wooden spoon carefully slide the doughnuts into the hot oil. Do not add to many. You want to be able to easily turn them. Turn them when they rise to the surface and fry a total of 3 minutes or until golden brown.

Remove the doughnuts from the oil and drain on paper towels.

Roll the doughnuts in sugar, cinnamon sugar, powdered sugar or ice. They are good plain also.

Personal Notes:
Personal Notes:
These were one of the special treats that Mother made when we were kids. The kitchen was always warm and smelled of the oil. And of course our faces were always covered in sugar.




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