|In Praise of the Potato|
|by Lindsey Bareham|
Lindsey Bareham offers a feast of appetizers, soups, salads, lunch, side and dinner dishes, ideas of leftovers, stuffings, sauces, buns, cakes, br...
1 - 10 of 40 for potato donut
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These old-fashioned donuts are a wonderful ... mixed with 1/2 teaspoon cinnamon and shake to coat. Or the donuts may be glazed with confectioners' icing.
Combine all ingredients (a food processor may be used). Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour if ...
Boil potatoes and ... hot. Add butter and blend. Add rest of ingredients and stir together well. Roll and cut for donuts. Fry in deep fat at 375 degrees.
Dissolve yeast in ... and add yeast, potato and eggs. Gradually ... and cut with donut cutter. Cover and ... Drain on paper towels. Glaze or roll in sugar.
Add sugar and butter to potatoes. Stir until dissolved; then add vanilla, eggs and milk. Slowly add flour, powder and salt. Mix well until a soft ...
Cream together. Stir mashed potatoes and creamed mixture together. Stir in gradually the dry mixture. When mixed together well, refrigerate ...
To sugar, add ... powder and nutmeg. Add to potato mixture. Roll 1 1/2 inch thick and cut. Fry in deep fat until brown. Dust with powdered sugar in sack.
Knead until smooth ... in oil. If a glazed donut is wanted while they are hot. GLAZE: Take powdered sugar, water and a little butter. Stir as heavy cream.
Beat well with mixer first 6 ingredients. Add flour, baking powder and salt. Roll on floured board and cut. Fry until brown.
Mix all ingredients very well. Roll or form into balls. Deep fry until browned. Roll into powdered sugar and serve.
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