|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...
Tip: Try made potato flour for more results.
Results 1 - 10 of 14 for spudnuts made potato flour
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Makes 10 dozen. ... Dissolve yeast in potato water. Add potatoes. ... eggs, salt, and flour. Let rise ... doughnuts. Boil water and add other ingredients.
Dissolve yeast in ... lukewarm milk, yeast, flour, and nutmeg, ... Mix in top of double boiler. Keep hot and dip Spudnuts. Put on waxed paper until cool.
Scald milk; stir ... beaten eggs. Sift flour with baking powder ... his grades by promising him a batch of doughnuts. He did and he ate them all himself.
Knead, let rise until double in bulk. Roll out about 3/4 inch thick, cut as for doughnuts. Let rise until double in size. Cook in hot oil or ...
Scald milk; stir ... 6 1/2 cups flour with baking powder ... cloth and let rise until double, about 1/2 hour. Bake in 350 degree oven for 25 to 30 minutes.
Dissolve yeast in ... extract. Add enough flour to make a ... sticky. Let rise twice and fry in 360 degree fat. Glaze or frost or roll in sugar when cool.
Mix the above ... to 14 cups flour until a soft ... degrees. Add 2 tablespoons vinegar oil for frying. This will permit Spudnuts from becoming greased soaked.
Mix boiled mashed ... eggs, flavorings and flour. Beat or ... Glaze - water, vanilla, a little butter. Should be quite runny. Makes about 100 doughnuts.
Mix all in order. Knead in flour. Let rise double. Roll and cut; let rise. Fry.
Scald milk. Stir ... Add 1/2 cup flour if needed to ... doughnuts with glaze made of confectioners' sugar ... in sugar to coat them. Makes about 4 dozen.
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