To: dansangel
Drop Donuts
- 1 egg
- 1 cup sugar
- 3tsp. baking powder
- 1cup milk
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 3 cups flour (I use white)
1) Beat the egg and blend with sugar, add milk, then remaining dry ingredients.
2) Drop by spoonfuls into hot fat (fry daddy or about 4" in a tall kettle will work).
3) Brown, but do make sure that all sides get into the fat (I use Crisco shortening).
After they brown drain on paper towels and when cool roll in granulated sugar.
Great with Sunday morning breakfast or take with you to eat on your way to work.
Cafe Litche is a great compliment to these Bad Boys
23 posted on
08/15/2003 4:44:34 AM PDT by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Yummy! :-)
Are those anything like the N'Orleans "donuts?"
They have a French name that escapes me at the moment (It's *tough* getting old!).
27 posted on
08/15/2003 4:51:00 AM PDT by
dansangel
(America - Love it, Support it or LEAVE it!)
To: carlo3b; dansangel
{{{{{ Mega Hugs for Carlo..:) }}}}}
Those hugs were based on general principles, but more are due for this recipe, sounding like just what I need.
A childhood memory was growing up in Coral Gables, Florida and my parents slipping out early on Sunday mornings to go to downtown Miami to the Mayflower Hotel.
(No longer in existence, I understand)
There was a doughnut shop (watch 'em being made) there, and they'd have coffee and doughnuts and bring some home to my older sisters (one in high school) and me.
I can still summon that warm and aromatic smell!
In recent years, not near a good bakery, all I find are soaked in yucky glaze ones, or plain, somehow disappointing ones - yearning for basic plain, old-fashioned ones like this appears to be!
Thanks, Carlo - for all the memories . . .
81 posted on
08/15/2003 8:50:19 AM PDT by
LadyX
(( Know our Angelique is smiling at us..:)) ))
To: carlo3b
Ohhhhh, Carlo, what ripe tomatoes you have!
To: carlo3b; kitkat
Thanks for the ping, kitkat. I'm finally here and trying to work my way through the thread.
I haven't yet tried it for frying donuts, but those of you concerned about hydrogenated fats might want to try the Crisco alternative from
Spectrum Naturals:
Organic All Vegetable Shortening. They also have a
Non-Hydrogenated Organic Margarine (flavored with NATURAL butter flavoring!).
144 posted on
08/15/2003 5:05:17 PM PDT by
Fawnn
(I think therefore I'm halfway there....)
To: carlo3b
WTG Carlo! You desreve this honor!
Fix yourself some good coffee and a good treat -- then have them on me! I'll even toast you!
Really, my FRiend, this is great!!
158 posted on
08/15/2003 6:13:39 PM PDT by
Budge
(God Bless FReepers!)
To: carlo3b
Use to make donuts way back when! Always thought they would be hard to make - till I did it. They are so much fun to eat!
205 posted on
08/16/2003 4:11:53 AM PDT by
dixie sass
(GOD bless America)
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