SOMETHING SPECIAL FROM GRANDMA'S KITCHEN!

Jul 16, 1999 - © Vaudie E. Harrison

Back when I was a kid, I always loved to head over to Grandma's house on the weekend. You see, I knew that there would be something special there waiting for me.

Sometimes it would be Chocolate Pie--my favorite of all pies--Grandma made them taste so good that the flavor would linger for hours. Other times it would be a batch of freshly baked Oatmeal Cookies or Chocolate Chip Cookies. I just never knew exactly what wonder would await me in her kitchen--but whatever it happened to be, it was always wonderful.

One of my favorites, and one that she made often, were the heavenly homemade doughnuts that she would make by the dozens and dozens. A plate full of them along with a big glass of ice-cold milk was a treat that just couldn't be beat.

Let's show you how to make this treat for your family. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

RAISED GLAZED POTATO DOUGHNUTS

1 Cup of Cooked and Sieved Irish Potatoes

1/3 Cup of Melted Butter

2 Beaten Eggs

1 1/2 Cups of Scalded Milk (Cooled)

1/2 Cup of Sugar

2 Packages of Dry Yeast

1 Tablespoon Warm Water

41/2 to 5 Cups of Sifted Flour

1 teaspoon of Salt

Put the Sieved Potatoes in a large bowl and add the Melted Butter, Eggs, Scalded Milk and Sugar. Beat well until mixed. Add the Yeast and Warm Water and beat well. Add 2 Cups of Flour and beat again. Add the remaining Flour gradually, mixing well, until a soft dough is made.

Put out on a floured board and knead gently until the dough is smooth. Put dough into a greased bowl, cover and let rise until doubled in size. Punch down the dough and let rise again.

Roll dough out on board until about 1/2 inch thick. Cut with floured doughnut cutter, cover the cut doughnuts with a clean cloth and let rise again. Cook in deep, hot fat turning until golden brown on both sides. Drain on brown paper and glaze while still hot. (Glaze recipe follows) IMPORTANT: When you first put the doughnuts into the fat, be sure to INVERT them, putting them in with the top side down. (Don't ask me why this is important, I don't know. I just know that Grandma said that it made a difference in how good the doughnuts were.) <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

GLAZE FOR DOUGHNUTS

1 Pound of Powdered Sugar

1 Tablespoon of Butter

1 Tablespoon of Cornstarch

1 Tablespoon of Sweet Cream

1 teaspoon of Vanilla

A little Water

Mix all the ingredients together adding just enough Water to make the mixture liquid. In a good sized pot, bring the mixture to a boil. Remove from the fired and dip the fried doughnuts. Drain excess glaze from the doughnuts on a baking rack. Eat and Enjoy!

The copyright of the article SOMETHING SPECIAL FROM GRANDMA'S KITCHEN! in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish SOMETHING SPECIAL FROM GRANDMA'S KITCHEN! in print or online must be granted by the author in writing.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic