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Sunday, April 10, 2011
Saturday, April 9, 2011
doughnuts
3 1/2 cups all purpose flour
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
2 Tbsp shortening
1 cup sugar
2 eggs beaten
1/2 tsp vanilla
1 cup buttermilk
fat for deep frying.
Sift flour, measure and sift 3 more times with baking powder, soda, salt and nutmeg. Cream shortening, blend in sugar thoroughly, then add beaten eggs then vanilla. Add sifteddry ingredients alternately with buttermilk in 3 or 4 portions, stirring only until well mixed, Chill dough before rolling. Remove only part of dough at a time from refrigerator at a time. Roll dough out lightly floured board or pastry cloth from 1/4 to 3/8 inch thick. Cut out doughnuts with floured cutter. Fry in deep fat heated to 375F. Fry only until underside is golden brown, then turn and brown on the other side. Lift doughnuts out with a slotted spoon. Drain on paper towel Top with granulated sugar, or cinnamon into a paper bag in while warm and shake to coat
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
2 Tbsp shortening
1 cup sugar
2 eggs beaten
1/2 tsp vanilla
1 cup buttermilk
fat for deep frying.
Sift flour, measure and sift 3 more times with baking powder, soda, salt and nutmeg. Cream shortening, blend in sugar thoroughly, then add beaten eggs then vanilla. Add sifteddry ingredients alternately with buttermilk in 3 or 4 portions, stirring only until well mixed, Chill dough before rolling. Remove only part of dough at a time from refrigerator at a time. Roll dough out lightly floured board or pastry cloth from 1/4 to 3/8 inch thick. Cut out doughnuts with floured cutter. Fry in deep fat heated to 375F. Fry only until underside is golden brown, then turn and brown on the other side. Lift doughnuts out with a slotted spoon. Drain on paper towel Top with granulated sugar, or cinnamon into a paper bag in while warm and shake to coat
Mom's spice cake
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 1/2 Tbsp boiling water
1/2 cup shortening
1 1/2 cups sugar
2 eggs beaten
2/3 cup buttermilk
Sift flour, measure and resift 3 times with baking soda and salt. Combine spices and mix thoroughly with boiling water. Cream shortening until fluffy, then blend in sugar. Add beaten eggs and beat until smooth and fluffy. Stir in spice mixture. Then add flour mixture and buttermilk alternately in 3 or 4 portions, beginning and ending with flour and beating until smooth after each portion. Turn into 9 inch layer pans, bottoms lined with wax paper and sides buttered. Bake in moderate oven (375F) 25 minutes or until top springs back when *lightly* touched with finger tip. Cool in pan on cake rack 5 minutes, then remove to racks to cool right side up.
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 1/2 Tbsp boiling water
1/2 cup shortening
1 1/2 cups sugar
2 eggs beaten
2/3 cup buttermilk
Sift flour, measure and resift 3 times with baking soda and salt. Combine spices and mix thoroughly with boiling water. Cream shortening until fluffy, then blend in sugar. Add beaten eggs and beat until smooth and fluffy. Stir in spice mixture. Then add flour mixture and buttermilk alternately in 3 or 4 portions, beginning and ending with flour and beating until smooth after each portion. Turn into 9 inch layer pans, bottoms lined with wax paper and sides buttered. Bake in moderate oven (375F) 25 minutes or until top springs back when *lightly* touched with finger tip. Cool in pan on cake rack 5 minutes, then remove to racks to cool right side up.