|by Alan Romans|
This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in...
1 - 10 of 39 for potato flour donuts
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These old-fashioned donuts are a wonderful ... and milks. Sift flour, baking powder, ... to coat. Or the donuts may be glazed with confectioners' icing.
Combine all ingredients ... if needed, adding flour if dough is ... look, drizzle with confectioners icing and sprinkle with colored jimmies. Serve warm.
Blend shortening into ... again. Roll dough 3/8-inch thick. Fry in hot fat. Glaze. Add 3 tablespoons water to 1 cup powdered sugar. Dip donuts into mixture.
Mix all ingredients together. Use enough flour in mixture to make soft dough. Roll out dough. Cut with donut cutter. Fry in hot grease.
Dissolve yeast in ... and add yeast, potato and eggs. Gradually add enough flour to make a ... and cut with donut cutter. Cover and ... or roll in sugar.
Dissolve the yeast ... and finally, add flour. Let rise ... hour. Cut with donut cutter and fry in deep fat. When donuts are cool, shake ... an orange flavored glaze.
Cream butter, potatoes ... baking powder with flour. Stir in ... Roll 1/4-inch thick; cut and deep-fry. Drain on paper towels. Roll in confectioners sugar.
Mix potatoes, butter, ... add yeast and flour. Set aside ... and cut into donuts, do not ... ready to bake, put hole in with finger. Bake at 350 degrees.
Mix and add enough flour to make a ... Let rise punch down. Let raise a little while then roll out and cut into donuts or long johns. Deep fry until done.
Put together and ... again. Fry in deep fat and glaze. Makes about 120 donuts. Mix together some at a time as you glaze the donuts until you have enough.
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