n the side of each doughnut and wiggle around to hollow
Mix sugar, milk and egg and add melted shortening.
Add sifted flour, salt, baking powder and nutmeg to the liquid mixture. Combine the 2 mixtures lightly.
Drop from a teaspoon into deep cooking oil heated to 365\u00b0 (or until an inch cube of bread browns in 60 seconds).
Fry doughnut balls until brown and cooked in the center (about 4 minutes).
Drain on absorbent paper, roll in powdered sugar, if desired.
Mix sugar, milk and egg; add melted Crisco.
Add flour, salt, baking powder and spices, which have been sifted together, to the liquid mixture.
Combine the two mixtures lightly.
Drop from a teaspoon into deep Crisco, heated to 365\u00b0 or until an inch cube of bread browns in 60 seconds.
Fry doughnut balls until brown and cooked in the center (about 4 minutes).
Drain on absorbent paper. Roll in powdered sugar, if desired.
Spread butter onto the cut sides of the doughnut.
Preheat a skillet over medium heat. Place 1 doughnut slice, butter side down, into the skillet. Lay Gouda cheese on doughnut slice; top with remaining doughnut slice, butter side out. Flatten with a spatula. Cook, flipping once, until lightly browned on both sides and cheese is melted, about 4 minutes.
Heat oil (2 to 3 inches) in a Dutch oven to 375\u00b0.
Mix flour, 1/4 cup sugar, the salt, baking powder, nutmeg and baking soda in a large bowl.
Add oil, buttermilk and egg; beat with a fork until smooth.
Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil.
Fry about 3 minutes or until golden brown on both sides; drain on paper towels.
Immediately roll in sugar.
Makes about 3 1/2 dozen drop doughnuts.
Cream oleo and sugar until light.
Stir in beaten eggs.
Mix flour, baking powder and salt.
Add to creamed mixture and milk. Set in fridge and chill approximately 2 hours.
Take out.
Drop doughnut from teaspoon.
Beat eggs until light.
Add sugar, salt, oil, extract and nutmeg; mix well.
Mix flour and baking powder.
Add alternately with milk to egg mixture.
Drop by 1/2 teaspoon into deep hot fat and fry about 2 1/2 minutes or until brown.
Doughnuts will rise to the surface so continue submerging them to assure even cooking. Drain on paper towel.
Shake with sugar in brown paper bag. Makes about 50.
Mix sugar, milk and egg.
Add melted shortening.
Mix and add flour, salt, baking powder and cinnamon.
Add to liquid and mix lightly.
Drop by teaspoon into hot (375\u00b0) fat.
Cook until brown. Dust with powdered sugar.
nch cookie cutter, cut out doughnut rounds. Using a floured 1
Fix doughnut holes and shake them in a bag of sugar.
When you are finished shakin' them, then when you eat them, they get really messy and that's all.
Put ingredients in a cocktail shaker with ice. Shake 40 times to well blend. Pour into a martini glass with either lemon sugar or raw sugar rim. Garnish with a lemon drop candy.
For the Lemonade Drop:
Combine 1 cup sugar
se.
Make the Lemon Drop Frosting: In a medium heavy
Cream butter and shortening real good.
Add sugar and cream well.
Add 1 egg at a time and cream well after each addition. Then add 1/2 of Sun-Drop; cream, then add 1/2 of flour; cream, and add the other 1/2 of Sun-Drop; cream.
Then add other 1/2 of flour. Cream after each addition; beat well.
Add flavoring; beat.
Rim your frozen martini glass with lemon juice and dip into sugar. Return glass to freezer.
In a cocktail shaker filled 3/4 with ice pour vodka, vermouth and Limoncello and shake 20 times.
Strain into chilled martini glass and garnish with a lemon slice slit half way through and slipped onto the rim of the glass.
Drop one candy lemon drop into the drink and serve.
Cream sugar, butter and shortening.
Add flour and eggs.
Beat until blended.
Add extracts and Sun-Drop last.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Use loaf pan or Bundt pan.
Cream sugar, margarine and shortening in mixer bowl until light and fluffy.
Add flour and eggs; beat well.
Add flavorings; mix well.
Stir in Sun-Drop.
Pour into greased and floured tube pan. Bake at 325\u00b0 for 1 1/4 hours.
Cool in pan for several minutes. Invert onto serving plate.
Spread frosting over cake.
Yield:
16 servings.
Cream sugar, margarine and shortening until fluffy.
Add eggs one
at a time, beating well after each.
Add extracts and flour. Mix
until\tblended
well.\tAdd Sun-Drop last.
Bake in greased and floured tube or Bundt pan at 325\u00b0 for 1 hour and 15 minutes.
optional) and chocolate chips.
Drop dough by rounded teaspoonfuls onto
Cook kraut.
Be sure there is enough water to cover dumplings. Salt to taste.
Drop by spoonful into hot kraut.
Cook until done.