Recipe for...Apple Cider Doughnuts


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Apple Cider Doughnuts This recipe is rated : 0 Recipe Ingredients 1 cup apple cider 1 cup granulated sugar 1/4 cup solid vegetable shortening 2 large eggs 1/2 cup buttermilk 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg Vegetable oil or shortening (for frying) Glaze 2 cup confectioners' sugar 1/4 cup apple cider Cooking Procedures Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and re-roll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375 degrees F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon. For glaze, mix confectioners' sugar and cider. Dip doughnuts while warm; serve warm.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: 17.0 6.0 i.o Fat mutton 48.0 15.0 36.0 i.o Lean pork 72.0 20.0 7.0 i.o Fat pork 47.0 14.5 37.5 i.o Chicken middling fat 75.0 20.0 4.0 i.o Venison 75.5 22.5 i.o i.o I have demonstrated to you that meat when used for the purpose of making broth or soup has to be treated so as to extract its juices, leaving the fibre as refuse. The The -uicesof opposite treatment is necessary for all meats which meat must * be kept intact. are to serve as roasts, steaks, cutlets, stews, etc. With these
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