"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Doughnuts Recipe

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This recipe for Doughnuts, by , is from Genealogy 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!

Contributor:  
Contributor:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c sugar
2 tbs shortening
3 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
3 1/2 c sifted flour
3/4 - 1 c milk
1/2 tsp lemon extract

Directions:
Directions:
Beat eggs until very light, beat in sugar, then add melted shortening. Sift baking powder, salt, and nutmeg with 1 c flour and stir into first mixture alternately with milk. Add lemon extract and just enough flour to make a very soft dough. Chill. Roll out 3/4 in thick on lightly floured board. A soft dough makes light, tender doughnuts when cooked. Fry in deep fat (360 - 370) and drain on unglazed paper.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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