Thanks for the recipes. I may be using your dressing recipe, I just found out I am allergic to corn, no cornbread dressing for me, ever again. SOB!
Italian Doughnuts
- 15 ounces ricotta cheese
- 4 eggs
- 1 tablespoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- cooking oil for frying
- sifted powdered sugar or granulated sugar or cinnamon/sugar
In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth. Add eggs and vanilla; beat until combined. Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined. Let batter stand for 30 minutes.
Drop batter by well-rounded teaspoonfuls, four or five at a time, into deep hot fat (365 degrees). Cook 2 1/2 to 3 minutes or until golden brown, turning once. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
Yield: "3 dozen"