|The Chez Francois Cookbook|
|by Jacques E. Haeringer|
Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delic...
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1 - 10 of 17 for easy donuts
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Mix together. Drop ... still warm (it's easy to do this ... lunch bag). Alternately, donuts may be dusted ... granulated white sugar with 1 tsp. cinnamon.
Combine milk, egg, shortening. Sift dry ingredients together and add to above. Gently drop teaspoons of batter into hot grease, 365 degrees. Drain on ...
With ketchup bottle lid cut out holes in biscuits. Deep fry biscuits and holes to golden brown. Coat with sugar, cinnamon or glaze you desired.
In medium mixing ... to 1/2" diameter donut cutter, pressing straight ... mixing bowl combine 1/2 cup packed brown sugar and 1 1/4 teaspoons ground cinnamon.
Mix well. 9 tsp. baking powder 2 tsp. nutmeg or cinnamon or both 1 1/2 tsp. salt Drop by teaspoons into hot fat, 375 degrees.
Blend together 1/3 ... golden brown. Drain on paper towels. In a bag; mix 1/4 cup sugar and 3/4 teaspoon nutmeg or cinnamon. Shake warm donuts in bag to coat.
Preheat oil in deep fryer or electric frying pan to 350 degrees F. Cut biscuits in half. Drop a few at a time into hot oil until lightly browned ...
Separate the biscuits. ... cap or 2 donut cutter, if you ... and put 5-6 donuts and brown on ... Use a fork and put donuts in the glaze and do both sides.
Using a deep ... you can use a cinnamon, sugar mixture to cover the donut, or regular granulated sugar, powdered sugar, or be creative and make an icing.
In medium mixing ... thickness. Cut out donuts with a floured ... sugar over tops of rolls in granulated sugar or cinnamon sugar. Makes 16 donuts. Combine.
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