"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pursurate Doughnuts Recipe

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This recipe for Pursurate Doughnuts, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Scognamillo


2-3 potatoes, peeled, cooked, drained, and mashed
1 ripe banana
1 small jar (7 oz) applesauce
3/4 cup sugar
2 green apples, peeled, cored, and grated
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1 T lemon rind, grated
1 T orange rind, grated
3/4 cup rum or Grand Marnier liqueur
1/2 tsp salt
3/4 cup raisins
1/2 cup chopped walnuts
Wesson oil to fry in
4 cups sifted flour
3 tsp baking powder
1-2 cups granulated sugar

Mix all ingredients in order on recipe except for the last 1 cup of flour, baking powder, liqueur, and sugar. The batter may be made several days before frying and refrigerated. When ready to make doughnuts, bring the mixture to room temperature and add liqueur and baking powder and gradually add in the last cup of flour. Mix in mixer. If the batter becomes too thick then stir in rest of flour by hand.

Drop (rounded tsp) in hot oil (3 inches deep) and fry till golden brown. Put in brown bag with granulated sugar and shake. Put on paper towels to drain. Cool.

Personal Notes:
Personal Notes:
A favorite with Yugoslav families at Christmas...and Italian San Pedro families!




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