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Raised Potato Doughnuts

2 pkgs. Dry Yeast

½ Cup Warm Water (for proofing the yeast)

½ Cup Scalded Milk (let it cool down to room temperature)**

2/3 Cup Crisco

2/3 Cup Sugar

1 tsp. Salt

1 Cup Warm Mashed Potatoes

3 or 4 Eggs (4 eggs makes a better dough for doughnuts etc. 3 eggs are fine for dinner rolls.

6 ½ Cups All Purpose Flour (approx)

** Scalding the milk is necessary because of the whey proteins in milk need to be inactivated. They can weaken the gluten of dough and produce a dense loaf unless the milk is scalded. If you use milk in Bread Dough recipes scald it first. Cool to room temperature before adding into yeast dough recipes if added hot it can kill the yeast.

Directions:

Mix yeast in warm water, set aside and proof. Cream sugar and Crisco. Add unbeaten eggs, warm potatoes, and yeast w/water. Add 1/2 of the flour, all of the milk and salt and use hands to mix thoroughly then add rest of flour and mix it in. Turn out on a board and continue to knead for about 5 min.

Lightly Grease or spray Pam a large bowl, place dough in bowl and let rise ½ way. Punch down the dough and cover the top of bowl, use plastic or similar so it will be airtight. Store in the refrigerator over-night or at least 8 hours. You must open and punch the dough down several times, before it finally cools down. Warning: this dough will take over the fridge like the Blob if you don’t punch it down several times.

Four thirty doughnuts take about ½ of dough. Keep rest stored as before, can be kept this way for a week. Warm dough to room temperature. Knead, till bubbles appear, use flour sparingly while kneading. Roll out to about ¼ inch thick. Cut with doughnut cutter. Place cut doughnuts on wax paper and let rise, about double in size.

Fry in deep fryer 2-4 min. at 375 degrees. Turn them over about half way thru. Use Crisco in the deep fryer it makes a difference in your doughnuts.

Glaze:

2 Cups powdered sugar

1 tsp vanilla

About ¼ cup boiling water.

Add hot water to sugar and vanilla while stirring – add the water a little at a time (the glaze must be thick as the hot doughnuts will thin it out).

As you remove the doughnuts from the fryer lay them in the glaze and turn over in glaze and then drain on a grate over a pan so you can scrape the dripped glaze back into the bowl.

This is a Basic Dough for any type of snail, butterhorn rolls, cinnamon rolls, etc. Also dinner rolls. The use of 4 eggs makes for nicer dough, 3 eggs are ok for dinner rolls or snails .

Oreo Truffles

1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
(or white chocolate or even pb chips)

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.