Can anyone give me a tried and true recipe for doughnuts? I had one and now can't seem to find it :( Thanking you in advance...

-- Cheri Asprion (t.asprion@worldnet.att.net), February 16, 2002

Answers

Look at the site for Top Secret Recipes. If you can find the one for the Duncan Donuts it is GGGGGRRRRRRREAT! My kids love them and they are very simple! The glazes are good too. I made the vanilla and then added maple flavoring! Good stuff and keeps kids busy for a while if you let them make them and roll them out. I fried them though. That oil is hot and it only takes a couple of minutes to cook them.

-- Nan (davidl41@ipa.net), February 16, 2002.

Nan, I could not find the Dunkin Doughnuts recipe on the Top Secret Recipes site. Do you have it? I would like to make them with the kids. Thanks

-- chris (mdehne@ccpl.carr.org), February 17, 2002.

If you e-mail me with your correct e-mail addy I will scan it for you. Anyone else that wants it just e-mail me and I will send it back. I don't remember if it has to be on an attachment or not, so it might be....:~) They are yummy ! Oh.....tell me that you want the donut recipe or I may be goofy and not know what you need! heehee!

-- Nan (davidl41@ipa.net), February 17, 2002.

Aunt Lizzie's Doughnut Holes

Pour and set aside:

1 cup buttermilk

Blend together in a bowl:

1 cup sugar

3 eggs, beaten

6 teaspoons oil

1 1/2 teaspoons vanilla

Sift together the following dry ingredients:

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

Add buttermilk and dry ingredients alternately to the mixture in the bowl, mixing thoroughly after each addition. Drop mix by spoonfuls into hot (370*) oil; turn if they don't turn themselves. Drain lightly on newspaper covered with paper towel, then shake in a paper sack in cinnamon/sugar mix or powdered sugar.

I suppose you could pat these out and cut them; but we always preferred the holes to the doughnuts anyway, plus we wanted them fast; so this is the way Great Aunt Lizzie - and the rest of us on down the line - always made them. Double this recipe if you've got more than 4 men at the table!

-- Polly >^..^< (tigger@moultrie.com), February 17, 2002.

Mom used whole wheat, and instead of being heavy, as it seems they would be, they were very hearty and filling, therefore keeping us kids (and adults) happier with fewer, healthier donuts.

-- Soni (thomkilroy@hotmail.com), February 17, 2002.

Cheri, what flavor donut are you looking for? I have a number of tried and true recipes. They're old family recipes. My aunt makes dozens of each to sell locally. Polly's recipe looks quite a lot like my recipe for plain donuts. I also have recipes for molasses, lemon, orange, potato, chocolate and squash donuts. I'm putting together a cookbook of my grandmother's recipes (it's almost ready to go to print!) All I have to do is copy and paste any or all of these recipes for you. I've made the plain and chocolate, plus I have a darn good recipe for jelly donuts as well. Yummm, there's nothing like a fresh hot donut! Unless it's two fresh hot donuts!

-- Nancy in Maine (paintme61@yahoo.com), February 18, 2002.

Nancy, I'd sure like a copy of the potato doughnut recipe if you'd care to post it; or e-mail it to me. Thanks!

-- Polly >^..^< (tigger@moultrie.com), February 18, 2002.

Happy to comply. Here it is:

Potato Donuts

1 cup thick sour buttermilk

1 cup sugar

2 eggs

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon nutmeg

4 Tablespoons shortening

1 boiled potato, mashed fine

2 ½ - 3 cups flour

Cream sugar, shortening, and potato. Add eggs, beat well. Add vanilla, then milk with soda and cream of tartar added. Last, add flour.

Sorry about the lack of instructions. Those old recipes often are just a list of ingredients. But just handle them as you would any other donut and fry likewise.

-- Nancy in Maine (paintme61@yahoo.com), February 18, 2002.

THANKS!

-- Polly (tigger@moultrie.com), February 18, 2002.

I geuss I am just lazy, plain buttermilk biscuits from a can with a hole poked in them and deep fried for a few seconds then dipped in powdered sugar are great!

-- Angela (Daizy_73@hotmail.com), February 18, 2002.

Cheri, I tried to e-mail you the recipe, but it came back with an error message on it. Sorry. I just sent it back as a reply to your message, so I don't know what happened. I will post the donut recipe on here if that will help. That is IF I can figure out how to do that...:~)

-- Nan (davidl41@ipa.net), February 19, 2002.

Cheri, I tried to e-mail you the recipe, but it came back with an error message on it. Sorry. I just sent it back as a reply to your message, so I don't know what happened. I will post the donut recipe on here if that will help. That is IF I can figure out how to do that...Dunkin Donuts One 1/4 ounce package of active dry yeast 2 TBS warm water 3/4 cups warm milk 2 1/2 TBS margarine or butter 1 egg 1/3 cup sugar 1 tsp salt 2 3/4 cups all purpose flour 3 cups veggie oil Glaze 1/3 cup margarine or butter 2 cups powdered sugar 1/2 tsp vanilla extract 1/3 cup hot water For chocolate Glaze 1 cup semisweet chocolate chips 1. In a medium bowl, dissolve yeast in warm water. 2. Add the milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer till smooth. 3. Add half the flour and mix for 30 seconds. 4. Add the remaining flour and knead until smooth. 5. Cover bowl and let rise till doubled 6. Roll dough out until about 1/2 inch thick. 7. Cut out. I used a can and cut the middle out with a bottle lid (like for lemon juice). 8. Place donuts on plates or a cookie sheet and let rise again until doubled. (about 30 or 45 minutes) 9. Heat veggie oil in a large frying pan over medium heat. Bring the oil to about 350 degrees F. It is easily tested with a scrap of dough. The dough should bubble rapidly. 10. Fry each donut for about 30 minutes per side. Let cool for 5 minutes on paper towels. 11. For glaze combine the marg., powdered sugar, in a medium bowl and blend well. 12. Add the vanilla and hot water. Mix until smooth. If you want the chocolate glaze melt the chips and add them to the glaze. To glaze dip the donuts into the glaze and let cool on a plate until the glaze is firm. About 15 minutes. Watch your oil. It gets hotter as you cook and you may need to re- adjust your flame or temp. Also, for maple flavored glaze I added some Mapeleine maple flavoring to the water that I added to the vanilla glaze. Kids loved em! Nan:~) Another note: The 30 seconds on each side is correct. They cook very quickly. Watch them closely to see when the edges brown a bit and then turn them. Don't get the oil too hot or they will be mushy inside.

-- Nan (davidl41@ipa.net), February 19, 2002.

Ugh! Sorry about that one huge paragraph. I forgot to double hit enter before each number. Hope that you all can read it.

-- Nan (davidl41@ipa.net), February 19, 2002.