BERRY-FILLED DOUGHNUTS

Oil for deep-frying

2 tubes (6-oz each) small refrigerated flaky biscuits (5 count)

1/2 cup seedless strawberry jam

3/4 cup confectioners' sugar

In an electric skillet or deep fryer, heat oil to 350-degrees. 

Separate biscuits, press each to flatten slightly. Fry biscuits, a few at a time, 1-1 1/4 minutes on each side or until golden brown. Drain on paper towels.

Cut a small hole in tip of a pastry bag and insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut and fill with jam.

Toss with confectioners' sugar. Serve warm 

Yield: 10 donuts

TOH recipe and photo

PUMPKIN CAKE DONUTS WITH HONEY GLAZE

For the donuts:

3 1/2 cups all-purpose flour, spooned and leveled, plus more for working

1 tbsp baking powder

1/2 tsp baking soda

1 1/2 tsp kosher salt

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

1 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

1/2 cup pure pumpkin puree

4 tbsp (1/2 stick) unsalted butter, melted

2 tsp pure vanilla extract

6 cups canola oil

For the honey glaze:

2 1/2 cups confectioners' sugar

5 tbsp pure honey

5 tbsp buttermilk

1/2 tsp kosher salt

To make donuts: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk brown sugar and eggs with an electric mixer on high speed until pale and thick, 2 to 3 minutes. Reduce mixer speed to medium and whisk in buttermilk, pumpkin puree, butter and vanilla. Reduce mixer speed to low and gradually whisk in flour mixture, mixing just until combined. Cover bowl and refrigerator until firm, at least 3 hours but up to 24 hours.

Heat oil in a large Dutch oven or heavy-bottomed pot to 350-degrees with a deep-fry thermometer attached. Line a rimmed baking sheet with paper towels and fit with a wire rack.

Roll dough on a floured surface with a floured rolling pin to 1/2-inch thick. Using a 3-inch donut cutter, cut out donuts, re-rolling scraps as needed to get 12 donuts.

Fry donuts in 5 batches, turning once, until browned, 3 to 4 minutes, keeping oil temperature as close to 350-degrees as possible. Transfer donuts to the prepared baking sheet.

To make the glaze: Whisk together confectioners' sugar, honey, buttermilk, and salt in a bowl until combined. Working one at a time, dip warm donuts in glaze and place, glazed side up, on the wire rack. Serve warm or at room temperature.

Country Living 2025 file photo of this recipe

 

HOMEMADE KRISPY KREME DOUGHNUTS

For all my Krispy Kreme friends out there. Now you can make your own! I have no idea how good these are as I haven't made them. Believe it or not, I am not a Krispy Kreme fan.

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the egg (give it a quick beat) and yeast mixture to the flour mix and mix into a smooth dough. This usually takes about 5 minutes of mixing.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.  

Recipe and picture via "Now You're Cook'in"

OVERNIGHT CHERRY DANISH

2 pkgs (1/4-oz each) active dry yeast

1/2 cup warm 2%milk (110-115 degrees)

6 cups all-purpose flour

1/3 cup sugar

2 tsp salt

1 cup cold butter, cubed

1 1/2 cups warm half-and-half cream (79-80 degrees)

6 egg yolks

1 can (21-oz) cherry pie filling

ICING:

3 cups confectioners' sugar

2 tbsp butter, softened

1/4 tsp vanilla extract 

Dash salt

4 to 5 tbsp half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks, stir until mixture forms a soft dough (the dough will be sticky). Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface and divide into 4 portions. Roll each portion into an 18x4-inch rectangle, cut into 4x1-inch strips.

Place two strips side by side and twist together. Shape into a ring and pinch ends together. Place 2-inches apart on a greased or parchment-lined baking sheets. Repeat with remaining strips. Cover with kitchen towels and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350-degrees. Using the end of a wooden spoon handle, make a 1/2-inch-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle icing over the Danish.

basic recipe and photo TOH 2010

CARAMEL CINNAMON ROLLS

2 pkgs (.25-oz each) active dry yeast

1/4 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1 cup butter, softened
1 cup granulated sugar
1 cup mashed potatoes (without butter or milk)
2 large eggs
1 tsp salt
1 1/2 cups whole-wheat flour
7 1/4 cups all-purpose flour

In a large mixing bowl, dissolve the yeast in the warm water.  Add the milk, butter, sugar, potatoes, eggs, salt, and whole-wheat flour.  Beat mixture until smooth.  Stir in enough all-purpose flour to form a soft dough.  Turn out on a floured surface and knead until smooth and elastic, about 6 to 8 minutes.  Place in a greased bowl and turn once to grease top.  Cover loosely and let rise in a warm place until doubled, about 45 minutes.

FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
3 tbsp ground cinnamon

Punch dough down.  Turn out on floured surface and divide into thirds.  Roll each portion into a 12-inch x 8-inch rectangle; spread with melted butter.  Combine the brown sugar and cinnamon; sprinkle over the dough to within 1/2-inch of the edges.  Roll up jelly-roll style, starting with a long side; pinch seams closed.  Cut each roll into 12 even slices and place cut side down in three greased 13 x 9-inch baking pans.  Cover and let rise until doubled, about 45 minutes.

Bake rolls at 350 degrees for 27-30 minutes or until golden brown.  Cool 5 minutes before removing to a wire rack.

While rolls cool, make the following GLAZE:
1/2 cup heavy whipping cream
1/3 cup sugar
1/3 cup packed brown sugar
3 tbsp butter
1 cup miniature marshmallows
2 cups powdered sugar
1 tsp vanilla extract

Combine the cream, both sugars, and butter in a large saucepan.  Bring mixture to a boil and cook, stirring, for 2 minutes.  Remove from heat and stir in marshmallows until melted.  Beat in powdered sugar and vanilla.  Drizzle over rolls.

Yield: 36 rolls

file photo for reference only

PUMPKIN SPICE DOUGHNUT HOLES

This recipe and photo are from an old Food Network magazine. No, you don't have to make doughnuts to get these holes, but they do look like doughnut holes. For all you pumpkin spice lovers, give these a try.

1 3/4 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp salt
1 egg
2 tbsp melted butter
1/2 cup milk
1/2 cup granulated sugar
Vegetable oil for frying
1/3 cup sugar for rolling
1 tsp pumpkin pie spice for rolling

In a small mixing bowl, whisk together the flour, pumpkin pie spice, baking powder and salt.

In a larger mixing bowl, whisk the egg, butter, milk and sugar together; stir in the flour mixture.

Heat oil to 350 degrees and fry small scoops of the dough for 3 to 4 minutes, turning, until golden brown. Remove from oil to a wire rack over a cookie sheet to drain.

While still warm, roll the balls in the combined 1/3 cup sugar and 1 teaspoon of pie spice.

Yield: Approximately 24 doughnut holes.

PUMPKIN BUNS

I got this recipe from Woman's Day in 2014.

• 1 envelope (1/4 ounce) active dry yeast
• 1/4 cup  warm water (100 degrees to 110 degrees )
• 1 teaspoon plus 2 tablespoons granulated sugar
• 2 eggs
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 can (15 ounces) solid-pack pumpkin
• 5 1/2 cups  all-purpose flour
• 3/4 teaspoon  salt

Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup  granulated sugar
• 1 cup  packed light-brown sugar
• 1 tablespoon  cinnamon

Glaze:

• 2 cups  confectioners' sugar
• 3 tablespoons  milk

Directions

1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.

4. Coat two 13x9x2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.

5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)

7. Heat oven to 350 degrees . Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.

Glaze:

8. Blend confectioners' sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.

file photo

BAKED APPLE DOUGHNUTS

This recipe is from one of the local ladies when I was a youngster.

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

 

file photo

MUNCHABLE DOUGHNUT HOLES

3 1/2 cups flour

2/3 cup Dutch-process cocoa powder

2 tsp baking powder

1/2 tsp salt

2 eggs

1 1/4 cup sugar

1 tsp vanilla

2/3 cup milk

1//4 cup butter, melted

Vegetable oil for frying

Vanilla Glaze- recipe below

Stir together the flour, cocoa powder, baking powder and salt.

In a large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until thick, about 3 minutes.

In a small bowl, stir together the milk and melted butter.

Add flour mixture and milk mixture alternately to the egg mixture, beating at low speed after each addition, just until combined. (If necessary, you can stir in the last of the flour mixture.) Chill the dough, covered, about 1 hour, until easy to handle.

On a lightly floured surface, roll dough until 1/2-inch thick. Using a 1 1/2-inch round cutter, cut doughnut holes. Dip cutter edge into flour between cuts and reroll dough as needed.

Set a wire rack inside a sheet pan.

Pour oil to a depth of 2 1/2 to 3-inch in a 4-quart pot or a deep-fryer. (You will need about 2-quarts of oil. Heat oil to 365-degrees (Use a frying thermometer to monitor temperature as you work, keep as close as you can to 365-degrees).

Working in batches of 5 or 6 at a time, turning halfway through cooking, until golden. This will take about 2 minutes per batch. Transfer the fried holes to the wire rack and let cool about 2 minutes. Coat with the vanilla glaze. Allow to stand about 30 minutes for the glaze to set before serving. If you prefer, rather than glaze you can roll warm doughnut holes in powdered sugar.

VANILLA GLAZE:

3 cups powdered sugar

1/2 cup melted butter

1 tbsp vanilla

1/8 tsp salt

5 to 6 tbsp hot water

Whisk together the powdered sugar, butter, vanilla and salt. Whisk in water, 1 tablespoon at a time, until of the desired consistency. If glaze thickens, add additional hot water 1 teaspoonful at a time.

file photo - recipe adapted from allrecipes

DROP DOUGHNUTS

1/2 cup mashed potatoes that were made with milk and butter

1/4 cup sugar

1 large egg, lightly beaten

1/2 cup sour cream

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder 

Oil for deep frying

Additional sugar or powdered sugar for rolling, if desired

In a large bowl, combine potatoes, sugar, egg, sour cream and vanilla.

Combine the flour, baking soda and baking powder in a small bowl. Stir mixture into the potato mixture.

Heat oil in an electric skillet or deep fryer to 375-degrees.

Drop the batter by teaspoonfuls, a few at a time, into the hot oil. Fry until golden brown on all sides. Drain on paper towels. Roll in the sugar of your choice while still warm.

file photo

DROP DOUGHNUT PUFFS

 

1 1/2 cup sifted all-purpose flour

2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired

In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.

 Note: File Photo

APPLE FRITTERS FROM OLD GRANDMA RECIPES

I got this picture and recipe from a post by Old Grandma Recipes. I thought it should be shared with you.

2 large apples, peeled, cored, and diced

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2/3 cup milk

2 eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.

Mix flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl.

In another bowl, whisk together milk, eggs, melted butter, and vanilla.

Fold wet ingredients into dry, mixing until just combined. Stir in diced apples.

Drop batter by 1/4 cupfuls onto the prepared baking sheet, spacing them out.

Bake for 15-20 minutes, until golden and set. Cool in the pan for 5 minutes, then transfer to a wire rack.

Dust with powdered sugar before serving, if desired.

Variations & Tips:

Cater to picky eaters by using their favorite apple variety.

Add nuts for crunch, or use almond or oat milk for a dairy-free version.

Spice up the batter with nutmeg or allspice for extra warmth.

These fritters can be frozen for up to 3 months and reheated for a quick treat.

For an extra special touch, glaze the fritters with a mix of powdered sugar and milk.

Gather your loved ones and share the warmth and delight of these Baked Apple Fritters. They're a testament to the power of simple pleasures, combining love, comfort, and scrumptiousness into every bite. Enjoy!

Old Grandma Recipes Photo and recipe

APPLE FRITTERS

butter-flavored shortening for frying

1 1/2 cups all-purpose flour
3 tbsp sugar
2 tbsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup milk
2 eggs, slightly beaten
1 tbsp butter, melted
2 cups chopped apples

In a deep-fryer or deep saucepan, heat 2-inches of the shortening to 375 degrees.

In a medium mixing bowl, combine the flour, sugar, cornstarch, baking powder, salt, allspice, milk, eggs, and butter. Stir with a wire whisk until just blended. Fold in the apples. Drop the batter by level tablespoons into the hot oil. Be careful not to splatter and burn yourself! Fry a few at a time for 2 to 4 minutes or until golden brown, turning once or twice. Drain on cookie sheet lined with a double layer of paper towels. Serve warm with maple syrup or dust with powdered sugar. Keep warm in a 175 degree oven if necessary.

file photo

ORANGE-GLAZED CRULLERS

Note: This is a recipe I got from TOH back in the 1990s.

1 pkg (1/4-oz) active dry yeast
1/4 cup warm water (110-115 degrees)
3/4 cup warm milk (110-115 degrees)
1/2 cup butter or margarine, softened
1/4 cup sugar
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour
Oil for deep frying

Glaze:
2 cups powdered sugar
3 tbsp orange juice
1 tsp grated orange peel

In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, salt, and eggs; mix well. Beat in 2 cups of the flour until smooth; add remaining flour mixing until blended.

Grease a large bowl and place dough in bowl, turn once to grease top of dough. Cover and refrigerate overnight.

Punch down dough; divide in half. Place one half back in the refrigerator. Place second half onto a floured surface and roll out to an 18 x 9-inch rectangle. Cut rectangle widthwise into 3/4-inch strips. Fold each strip into half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. Heat oil to 375 degrees in an electric skillet or deep fryer. Fry crullers, a few at a time, until golden brown, about 1 minute per side; turn with a slotted spoon. Drain fried crullers on paper towels.

Combine the glaze ingredients until smooth and brush over the crullers.

Yield: Approximately 3 dozen.

Note: File Photo - This is the photo that was with the recipe I saved.

FROSTED PUMPKIN DOUGHNUTS

 

2 large eggs

1 cup granulated sugar
2 tbsp butter, softened
1 cup pumpkin puree
1 tbsp lemon juice
4 1/2 cups all-purpose flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup evaporated milk
Oil for deep frying

In a mixing bowl, beat the eggs, sugar and butter. Add pumpkin and lemon juice; mix well.

Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to the pumpkin mixture alternately with the evaporated milk. Cover and refrigerate for two hours.

Turn out on a lightly floured surface and knead 5 or 6 times. Roll dough to a 3/8-inch thickness. Cut using a 2 1/2-inch donut cutter.

Heat oil to 375 degrees in a deep-fryer or a deep skillet or pan. Fry donuts, a few at a time, for about 3 minutes until golden brown. Remove using a slotted spoon and drain on paper towels. When cool, frost with the following"

Frosting:
3 cups powdered sugar
2 to 3 tbsp orange juice
1 tbsp evaporated milk
1 tsp grated orange peel

Combine all ingredients and spread over the cooled doughnuts.

Yield: About 3 dozen

Note: This is a recipe I have had since the 1990s. It is probably from a Reiman publication.

File Photo

1953 HOMEMADE DOUGHNUTS

My mother loved all the homemaker magazines she got in the mail monthly and I enjoyed them, too.  She saved many of the recipes from these magazines, sometime the magazine itself.  After her death, while going through her things, I was excited to find many of these old treasures.  This recipe was from 1953.

3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup shortening, melted
4 eggs, beaten
2/3 cup sugar
oil for deep frying
cinnamon sugar and/or sifted powdered sugar

In a bowl combine the flour, baking powder, cinnamon, salt, and nutmeg; set aside.  In another bowl combine milk and melted shortening.  In a large mixing bowl combine the eggs and sugar; beat with electric mixer until thick, about 5 minutes.  Add milk mixture; stir with wooden spoon to combine.  Add flour mixture and stir with wooden spoon until smooth.  Cover dough; chill 2 hours (dough will remain slightly sticky).

Turn dough out onto a lightly floured surface.  Roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2-inch round cutter.  Use a 1 1/4-inch cutter to cut the hole for the doughnut.  If you have it, you can just use a doughnut cutter.

Fry 2 or 3 doughnuts at a time in deep hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning halfway through with a slotted spoon.  Drain on paper towels.  Repeat with remaining doughnuts and doughnut holes.

Shake warm doughnuts in a bag with cinnamon sugar and/or powdered sugar.  Serve warm.

To make cinnamon sugar, stir 1/2 cup granulated sugar and 1 teaspoon of cinnamon together.

Yield: approximately 15 doughnuts + holes

Note: This is a Better Homes and Gardens recipe.

MASHED POTATO CAKE DOUGHNUTS

2 large or 3 small potatoes

1 cup sugar
1 egg, well beaten
8 tbsp milk
1 1/2 tbsp shortening, melted
2 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp vanilla extract

Peel potatoes, cut into quarters, place in a saucepan and cover with water.  Boil until the potatoes are tender; mash very fine.  Add the sugar, egg, milk, and shortening.  Sift the flour and baking powder together and add to the potato mixture.  Add the vanilla.  Add more flour if needed until dough is stiff enough to roll out.  Roll out and cut with a doughnut cutter.  This should make about 24 large doughnuts.  Fry in hot oil in a deep fryer or a deep cast iron skillet.  Turn once during cooking.  Cook until lightly browned and floats toward the top.  Sprinkle with powdered sugar or sanding sugar, if desired.

file photo

RAISED DOUGHNUTS

This is a recipe from my old-fashion recipe collection. 

1 cup scalded milk

2/3 cup sugar
3 tbsp shortening
1 tsp salt
1 pkg dry yeast
2 tbsp lukewarm water
approx 5 cups all-purpose flour
2 eggs, well beaten
1 tsp nutmeg
powdered sugar

In a mixing bowl mix the sugar, milk, shortening, and salt and cool to lukewarm.

Dissolve the yeast in the lukewarm water and stir into the milk mixture. Add two cups of the flour and mix well. Set in a warm place to rise until light.

Add the eggs, nutmeg, and enough of the remaining flour to make a soft dough. Cover and let rise until doubled in bulk. Knead until elastic. Lightly flour a board for rolling out and roll out dough to 1/2-inch thick. Cut with a doughnut cutter. Cover and let set until doubled in bulk.

Heat fat in a deep fryer or deep pan and cook until puffy and brown. Turn and brown on the other side. Remove from the fat and drain on paper towels. Sprinkle with the powdered sugar while still warm.

Yield: about 2 1/2 dozen doughnuts.

Note: File Photo

SUGARY APPLE FRITTERS

This is a recipe I got from a 1992 copy of Grandma's Great Desserts Cookbook. It was shared by Katie Beechy of Seymour, Missouri.

2 1/2 cups all-purpose flour
1/2 cup dry nonfat powdered milk
1/3 cup sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 cup water
2 cups peeled and chopped apples
Oil for deep frying
Sugar

In a large bowl combine the flour, powdered milk, 1/3 cup sugar, baking powder and salt.

Whisk the eggs and water together and add to the flour mixture. Fold in the apples.

In an electric skillet, heat the oil to 375 degrees. Drop the batter by teaspoonful, a few at a time, into the hot oil. Fry until golden brown, about 1 1/2 minutes per side.

Drain fritters on paper towels then roll while warm in the sugar.

Best served warm.

Yield: Approximately 40 fritters.

Note: This is an older recipe. Most of us have fancier fries now days and they may be used instead of the electric skillet.

file photo