Classic Cake Doughnuts

I have been making these doughnuts for about 38 years, every year, for Christmas morning! I started out by helping my mother when I was 10 years old, then somewhere along the way I took over making them all together. I've made them ever since - although I may have bowed out making them the year I had my first baby, since he was born on December 8th. We used a different recipe in the beginning, but I like this one better. I usually make a quadruple batch, and have enough left over to freeze and to enjoy for a few weeks after Christmas.

A few tips I've found over the years is that they are so much easier to make when using an electric deep fryer, rather than a pan on top of the stove. Using a deep fryer makes it much easier to regulate the temperature of the oil throughout the cooking process.. You want to make sure you put the doughnuts in the oil when it is at 375 degrees. If the oil is too cool, they will absorb too much oil. If the oil is too hot, they will brown too quickly on the outside and be doughy on the inside. Be sure to roll out the dough as directed, at a 1/2" thickness. You don't want the dough too thin, or too thick.

I cut out a bunch at a time and place them on a cookie sheet lined with parchment paper. I use parchment paper as opposed to waxed paper, because the dough will end up sticking to the waxed paper. However, if you do use waxed paper, sprinkle it with a little flour first. When you drop them into the hot oil, be sure not to get too much of the flour in the oil, otherwise the flour will accumulate at the bottom of the fryer and burn.

I use canola oil to fry them. I used to use shortening, but I like using canola oil better. In mixing the dough, I mix together a double batch at a time. Then if making a quadruple batch, I change the oil after finishing the first double batch. Otherwise, the oil gets too many burned bits in it and is difficult to continue using. This year though, I only made a triple batch and I did not change out the oil. I just had to add a little bit of oil towards the end, and it was ok. When you take the doughnuts out of the hot oil, drain them on paper towels.

When I serve them, I keep bowls of powdered sugar, and a mixture of sugar and cinnamon alongside for rolling them in.

 Here are the steps:

Mix together the dry ingredients.

Mix together the liquid ingredients.

Make a well in the center of the dry ingredients and mix in the liquid ingredients. Mix with a large spoon, just until dry ingredients are moistened. Chill dough while you bring the oil up to temperature.

Take out a portion of the dough and on a floured surface, sprinkle the dough lightly with flour and knead the dough for a minute or two.

Roll out into a 1/2" thickness.

Using a doughnut cutter, cut out the doughnuts.

Place on a tray lined with parchment paper.

Fry the doughnut holes for about 2 minutes, or a little longer, at a temperature of 375 degrees. While they are in the oil, turn with a slotted metal spoon. In my fryer, I do a total of 12 doughnut holes at a time.

Fry the doughnuts for 1 1/2 minutes per side, for a total of 3 minutes. In my fryer, I fry four doughnuts at a time.

Drain on paper towels.

If desired, roll them in powdered sugar, or a mixture of sugar and cinnamon. Store the doughnuts in a covered container or plastic ziplock bags.

Printable Recipe

This recipe is for a single batch.

4 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup buttermilk
1/4 cup margarine or butter, melted, or 1/4 cup oil (I use butter)
1 tsp vanilla
2 eggs, beaten

oil for deep frying (I use canola oil)

In a large bowl, combine the flour, sugar, baking pwd, baking soda, salt and nutmeg. Stir well to combine all the ingredients.  Stir in the remaining ingredients, except the oil for frying, just until dry ingredients are moistened. If desired, refrigerate the dough for easier handling.

Fill a large saucepan or electric skillet 2/3 full with oil. Heat to 375°. On a floured surface, knead the dough for 1 -2 minutes, or until no longer sticky. Roll out half the dough at a time to a 1/2" thickness; cut with doughnut cutter. With a metal spatula, slip the doughnuts into the hot oil. Fry doughnuts and holes 1 to 1  1/2 minutes on each side, or until deep golden brown. Drain on paper towels. If desired, roll doughnuts in powdered sugar or granulated sugar, cinnamon-sugar mixture, or drizzle with a glaze.

Makes about 30 doughnuts

Colonial Easy Cookies

Printable Recipe

I don't know if this recipe really dates back to the Colonial times but without the addition of an egg, they make a very crisp cookie. They're very good.

2 cups butter (you may use half margarine, if you desire)
2 cups sugar
2 cups flour
2 tsp baking soda
4 cups oatmeal

Cream butter and sugar until fluffy. Beat in the flour and soda. Stir in the oatmeal. You may have to stir in the last bit of oatmeal with a spoon, unless you have a powerful mixer. Dough will be very thick. Roll into 1" balls and bake on ungreased cookie sheets, 350 degrees for 10 - 13 minutes or until lightly browned. These cookies will flatten themselves. If you want to add peanuts, just press a few onto the top of the rolled ball of dough, since they are a little on the crumbly side before baking.

Let cool on the cookie sheets for a few minutes before removing to a wire rack to cool completely. Store in an airtight container.

Stuffed Pasta Shells

This is one of my son's favorite meals. It's a little putsy to make, but it is very good and worth the effort.

 

Printable Recipe

1 (12-oz) box jumbo pasta shells

1 pound hamburger

chpd onion (optional)

1/2 cup dry Italian-seasoned bread crumbs

1 or 2 eggs, beaten (recipe only calls for one egg, but I like to add two)

2 cups shredded Mozzarella cheese

2 (15-oz) jars spaghetti sauce (I use Ragu that I doctor up with seasonings and a little sugar)

1/2 cup Parmesan cheese

Cook pasta shells according to package directions, making sure they aren't undercooked, drain. Brown the hamburger and onion together in a skillet, drain. Place the hamburger mixture into a bowl and let cool slightly. Add the bread crumbs and Mozzarella cheese. Mix together until well combined. Add the egg(s) and stir until well combined. Pour one of the jars of spaghetti sauce into a greased 9x13" pan. Stuff the pasta shells with the hamburger mixture. You will need approximately 1-2 tbsp per shell. Place stuffed shells in the pan over the sauce. Stuff all the shells, and if you have any of the hamburger mixture leftover, loosely form into meatballs and stuff in and around the shells. Pour the other jar of spaghetti sauce over all and sprinkle with the Parmesan cheese. Bake uncovered at 400 degrees, for 30 minutes, or until bubbly and cheese has melted and browned.

Brown Sugar-Glazed Bacon-Wrapped Little Smokies

Ok, for lack of a better title for this recipe, I'll just name them this. These were made by my sister, for a family get-together. They are very tasty, and they couldn't be any simpler to make. They go fast, so you will probably want to double the recipe.

Printable Recipe

1 pkg Hillshire Farms Beef Little Smokies (you can use any brand, and any flavor)
1 pound maple bacon (you can use any brand, and any flavor)
brown sugar (you'll get an even more molasses-y flavor if you use dark brown sugar)

Cut bacon in thirds, cross-wise and wrap a one-third slice around each little smokie and secure with a toothpick. Roll in brown sugar. Place in a baking dish, and bake 375 degrees for 45 minutes.