SQUARE DOUGHNUTS
3/4 cup milk
1/4 cup sugar
1 tsp. salt
1/4 cup butter or margarine
1/4 cup lukewarm water (105-115 degrees)
1 pkg. active dry yeast
1 egg, beaten
3 1/4 to 3 1/2 cups unsifted plain flour
Scald milk; stir in sugar, salt and butter. Cool until lukewarm.
Measure lukewarm water into a large warm mixing bowl (warm by rinsing out bowl with hot water).
Sprinkle in the yeast and stir until yeast dissolves.
Add lukewarm milk mixture, egg and half of the flour. Beat until smooth.
Stir in enough of remaining flour to make a soft dough. For lightness, add only enough
flour to make a dough you can handle.
Turn dough onto a lightly floured board or pastry cloth. Knead until smooth and elastic,
about 5 to 10 minutes. (If dough sticks to the hands, grease them lightly with shortening or oil.)
Place dough in a greased bowl, then turn the bottom side up. Cover with a damp cloth;
let rise in a warm place until doubled, about 1 hour.
Punch down dough. On a lightly floured surface, roll about 1/2" thick to make a rectangle
12 x 10". With a sharp knife, cut in 2 1/2" squares (cut in round if you prefer round doughnuts);
cut holes in centers with a 1" cutter or bottle top. Place doughnuts on oiled baking sheets or
waxed paper, about 2" apart. Cover with inverted baking pans (allow room for dough to rise),
or with a cloth. Let rise until doubled, about 1 hour.
About 15 minutes before end of rising period, heat fat in deep fryer or electric skillet to 375 degrees.
(You will be more confident of temperature if you use a deep fat frying thermometer.)
Handle the doughnuts as gently as possible so they will not fall. Fry them, a few at a time, in
deep fat 2 to 3 minutes, or until brown on both sides. Turn doughnuts only once. Drain them on
absorbent paper; dip while warm, in a glaze or granulated sugar. (You can fry the center cutouts.)
Makes about 20 doughnuts.
GLAZES FOR DOUGHNUTS
Vanilla Glaze: Blend 2 cups confectioners sugar, 1/3 cup milk and 1 tsp. vanilla. Dip warm
doughnuts into glaze and drain them on a rack over waxed paper. Reuse the glaze that drips off.
Spicy Glaze: Make like Vanilla Glaze, but omit the vanilla and add 1/2 tsp. cinnamon and
1/4 tsp. nutmeg.
Orange Glaze: Follow recipe for Vanilla Glaze, but omit vanilla and substitute orange juice for milk.
To Glaze Doughnuts: Dip warm doughnuts in glaze and drain them on cooling racks over
waxed paper. You can reuse the glaze that falls onto the waxed paper.
To Sugar Doughnuts: Drop drained, warm doughnuts into a paper bag of sugar and shake to coat.
Or add 2 tsp. cinnamon to each 1/2 cup sugar when coating doughnuts.
GOLDEN DOUGHNUT PUFFS
1 cup milk, scalded
1/2 cup butter or regular margarine
2/3 cup sugar
1 tsp. salt
3 pkgs. active dry yeast
1 cup lukewarm water
2 eggs
1 tsp. grated lemon rind
1 tsp. lemon juice
6 1/2 cups sifted plain flour
Cooking oil
Sugar
Combine milk, butter, 2/3 cup sugar and salt. Cool to lukewarm.
Sprinkle yeast on lukewarm water; stir to dissolve. Add yeast, eggs, lemon rind, lemon juice
and 1 cup plain flour to milk mixture. Beat with electric mixer at medium speed until smooth,
about 2 minutes, scraping bowl occasionally. Or beat with spoon until batter is smooth.
Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl.
Turn out on floured surface and knead until smooth and satiny, about 8 to 10 minutes.
Place dough in lightly greased bowl; turn over to grease top. Cover and let rise in warm place
until doubled, about 1 hour.
Roll dough 1/4" thick on floured surface. Cut with floured 3" round cookie cutter. Place on floured waxed paper. Cover and let rise until doubled, about 45 minutes.
Fry a few doughnuts at a time in hot cooking oil (365 degrees) until golden brown, turning once.
Drain on paper towels. Roll doughnuts in sugar. Makes 3 1/2 dozen.
CRESENT ROLLS
1 cup lukewarm water
2 pkgs. dry yeast
1/2 cup sugar
1 stick melted margarine or butter
3 large eggs, well beaten
4 &1/2 cups plain flour
1 tsp. salt
Dissolve yeast in water, let stand 5 minutes. Add sugar, eggs and butter, mix well with electric mixer. Add 3 cups flour and beat until smooth. Add remaining flour, salt and mix by hand. Refrigerate overnight, next day cut into 4 equal parts and knead just a little, then roll out like pie crust. Spread with melted butter. Cut into 8 wedges, start with wide end and roll up into cresent shape. Put on greased cookie sheet to raise. Bake 10 minutes or so at 375 degrees until done.
(You will learn after making these a time or two how long it takes for them to raise until double in size before baking).
BLACKBERRY COBBLER
1 qt. blackberries 2 tbsp. cornstarch
1 cup sugar 2 tbsp. water
Boil these ingredients 5 minutes and pour in 9 x 13 inch pan.
TOPPING:
1/4 cup melted butter 1 & 1/2 cups plain flour
1 & 1/2 tsp. baking powder 1 cup sugar
Mix together and spoon on berries. Bake in 350 degree oven for 35 to 45 minutes.
Fruit Cobbler
3-1/2 C fresh fruit (or just enough to cover bottom of pan)
Batter:
3 Tbsp melted butter or margarine
1 C all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 C milk
3/4 C white sugar
Syrup:
1 Tbsp cornstarch
1 C boiling water
3/4 C sugar
Mix 3/4 C sugar, butter or margarine, flour, salt, baking powder, & milk
together. Place fruit
in bottom of a 9" square pan. Spread dough over fruit. Dough will be
thick.
In a small bowl, combine 3/4 C sugar & cornstarch. Stir in boiling water.
Pour mixture over the
dough.
Bake @ 350 degrees F for 45 minutes or until brown on top. Best served
warm with ice cream.
