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Eggnog Doughnuts

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Recipe Ingredients

1 cup commercial sour cream
1/4 cup butter or margarine
1/3 cup granulated sugar
1/2 teaspoon salt
3 1/3 cups all-purpose flour, divided
2 packages dry yeast
3/4 teaspoon ground nutmeg
2 eggs
Vegetable oil
Eggnog Glaze

Cooking Procedures

Combine eggnog, butter, sugar and salt in a small saucepan; place over low heat and cook, stirring constantly, until butter melts. Set aside and let cool to 105 to 115 degrees F.

Combine 2 cups flour, yeast and nutmeg; add warm eggnog mixture, and mix well. Add eggs and beat at low speed with an electric mixer 30 seconds, scraping bowl constantly; beat at high speed an additional 3 minutes. Stir in remaining 1 1/3 cups flour, mixing well. Place dough in a greased bowl, turning to grease top. Cover and chill at least 2 to 3 hours.

Punch down dough, and turn out onto a lightly floured surface. Cover and let rest 10 minutes.

Roll to 1/3-inch thickness, and cut with a floured doughnut cutter. Place doughnuts several inches apart on a greased baking sheet. Cover and let rise in a warm place (85 degrees F), free from drafts, about 45 to 50 minutes, until very light.

Heat 2 inches of oil in a large skillet to 375 degrees F. Add doughnuts, a few at a time, and fry 1 1/2 to 2 minutes until golden brown on both sides, turning once. Drain well on paper towels. While still warm, dip top of each in Eggnog Glaze.

Yields about 2 dozen.

Eggnog Glaze
2 cups sifted confectioners' sugar
3 tablespoons commercial eggnog
Dash of ground nutmeg

Combine all ingredients, and mix until smooth.

Yield: about 1 1/2 cups 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

meat meant take a. long-haired brush kept for such purposes for food only, dip it into the oil, and grease with it gridiron and steak. Have the dish hot in which to serve the latter, and place on it a piece of fresh butter the size of a walnut. Put your gridiron and meat on the fire, not so near as to burn it, and yet near enough for the meat to become seared over and browned in two or three minutes. Then turn it and allow the other side to get brown as quickly. In this way the albumen

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