Homemade Doughnuts

Ingredients:

1 c. warm water

2 T. dry yeast (dissolved in 1 c. water)

1 c. shortening

6 eggs, beaten
4 t. salt
3 c. milk
1 c. sugar
2 c. mashed potatoes (mom uses instant)
2 t. lemon juice
2 t. grated lemon rind
½ t. nutmeg
12-13 c. flour
oil (mom uses canola oil)

Instructions:

Combine milk, shortening, salt, sugar, and mashed potatoes. Heat to lukewarm.
Add beaten eggs and yeast that has been dissolved in water.
Add 6 c. flour and beat until well blended and smooth.
Add lemon juice, rind, and nutmeg.
Add flour to make soft, but firm dough (firm enough to roll)
Knead until smooth.
Cover and let rise until double in bulk (abt 1 hour)
Punch down and divide dough in half
Roll out ½ inch thick and cut with cutter into doughnuts shapes.
Cover, and allow to rise until double (30-40 minutes)
Fry in deep fat oil at 375 degrees.

Drain on paper towel and dip in prepared glaze, sugar, or chocolate.

Use chopsticks to turn.

Makes 100 doughnuts.

GLAZE (thin):

Ingredients:
1 ½ c. powdered sugar
¼ c. warm water (1 T. at a time)
1 t. vanilla
¼ t. cream of tarter
1 T. karo syrup

Instructions:
Put in bowl. Dip completely. Drip above bowl

CHOCOLATE topping (thick):

Ingredients:
1 ½ c. powdered sugar
1 T. warm water (or more)
2-3 t. cocoa
1 t. vanilla
¼ t. cream of tarter
1 T. karo syrup

Instructions:
Dip top only. Optional: add sprinkles.

SUGAR Topping:

Instructions: Put sugar in a brown bag. Cool doughnut, drop and shake in bag

Notes:
This makes 100 doughnuts, so unless you are having a big party or planning on delivering doughnuts to a lot of neighbors, it is wise to cut the recipe in half or 1/4. These doughnuts are best eaten fresh.

Fruit Pizza

Ingredients:
CRUST--
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

TOPPING--
12 oz. cream cheese
1/3 c. sugar
1 T. lemon juice
1 t. vanilla
1 c. frozen whipped topping
fruit (i.e., strawberries, peaches, blueberries, etc.)

Instructions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3.Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. For the topping, mix cream cheese, sugar, lemon juice, & vanilla until well blended. Fold in frozen whipped topping. Spread on cooled crust.
5.Arrange desired fruit on top of filling, and chill.

Source:
A combination of http://www.allrecipes.com/ ("Fruit Pizza 1") and The Essential Mormon Cookbook (cream cheese topping)

Notes:
I've also seen a lot of versions of this recipe where you just buy prepared sugar cookie dough to save on time. It probably doesn't make a difference. I doubled the crust recipe to fill a large cookie sheet, and it was a little full at the edges once the cookie dough expanded, but it worked well enough.

Pumpkin Bread

Ingredients:
1 15 oz. can pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. all-purpose flour
2 t. baking soda
1 1/2 t. salt
1 t. ground cinnamon
1 t. groundnutmeg
1/2 t. ground cloves
1/4 t. ground ginger

Instructions:
1. Preheat oven to 350 degrees; grease and flour loaf pans
2. In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.
3. In a separate bowl, whisk together the remaining dry ingredients.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
5. Bake for about 50 minutes* in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

*If making miniature loaves, bake for about 30 minutes.

Source:
www.allrecipes.com "Downeast Maine Pumpkin Bread"

Basic White Bread for Kitchenaid

Ingredients:
1/2 c. milk
3 T. sugar
2 t. salt
3 T. butter or margerine
2 T. active dry yeast
1 1/2 c. warm water
5 to 6 c. flour

Instructions:
1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
2. Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture and 4 1/2 c. flour. Attach bowl & dough hook to mixer. Turn to speed 2 and mix about 1 minute
3. Continuing on speed 2, add remaining flour, 1/2 c. at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
4. Knead on speed 2 a bout 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
5. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
6. Punch dough down and divide in half. Shape each half into a loaf, and placed in greased loaf pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
7. Bake at 400 degrees until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks.

Source:
Kitchenaid Instruction Book

Notes:
I sometimes add a little gluten to this recipe.

Pumpkin Chocolate Chip Cookies

Ingredients:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
1 t. vanilla
2 c. flour
1t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 c. chocolate chips

Icing:
3 T. melted butter
3 T. milk
1/2 c. brown sugar
powdered sugar

Instructions:
1. Blend together shortening, sugar, pumpkin, egg and vanilla.
2. Sift together flour, baking powder, baking soda, cinnamon, and salt.
3. Add dry ingredients to blended mixture. Fold in chocolate chips.
4. Drop by spoonfuls on ungreased cookie sheet.
5. Bake 10-12 minutes at 375 degrees
6. Boil together melted butter, milk, and brown sugar for 2 minutes. Add enough powdered sugar to make icing easy to spread.
7. Spread icing on cookies & eat!

Source:
Marilyn Hoggan