Recipe for...Sour Cream Oven 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	Sour Cream Oven Doughnuts This recipe is rated : 0 Recipe Ingredients 2 cups Bisquick 1/4 cup granulated sugar 1 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/2 cup sour cream 1 egg 1/2 cup granulated sugar 1 teaspoon cinnamon 3 tablespoons butter, melted Cooking Procedures Heat oven to 425 degrees F. Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and egg until soft dough forms. Gently smooth dough into ball on floured cloth-covered board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place about 2-inches apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners' sugar and milk glaze. Yield: 10 to 12 doughnuts.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: formed the heat of the oven has to be slackened. To prevent the outside from burning or drying up, a little melted butter has to be kept in readiness with which to baste the meat from time to time. It takes fifteen minutes for every pound of beef to have the roast done rare. A quarter of an hour before it is done sprinkle with salt. Do not do it earlier ; for salt, being a dissolvent, softens the outside and extracts the juices. When the roast is done put it on a hot dish, clear the pan
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