Golden Potato Doughnuts

[mzkitty]

I'm going through my recipes. This is from a 1950 State of Main Potato booklet my mother had that has scads of recipes with pictures. The recipes are all from various famous at the time women writers and editors from around the country.

These look prettier than the big chain donuts!!


Golden Potato Doughnuts

3 cups flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup sugar
1 cup warm mashed potatoes
3 tablespoons bacon fat
1/4 cup milk
fat for frying

Sift flour, baking powder, salt and nutmeg. Beat eggs, add sugar, mashed potato and bacon fat. Beat well. Add milk, combine but do not beat. Add sifted dry ingredients and stir only until flour disappears. Set in refrigerator to chill. Divide dough. Place on-half on floured cloth. Pat out and sprinkle surface lightly with flour. Roll to 1/2 inch in thinkness. Cut with doughnut cutter dipped in flour. Fry in deep hot (350 degrees) fat until golden brown. While doughnuts are frying, roll out and cut the other part. Roll in granulated or confectioners sugar. Makes 2 dozen.

(This assumes you have a doughnut cutter! hahaha, I guess you could use a glass and cut out the hole with a knife or something. Also they don't say what kind of "fat" to fry in. But I think it sounds like a fun project, and cheap compared to what you have to pay for a box of a dozen doughnuts around here! If anyone makes them, please let me know how they turn out.)

 

[Kathy in WV]

mzkitty,

I've actually had these before and they are heavenly!! I'm not kidding they are delicious! It makes a heavy-like dense donut and the potato does something to the texture as well as the taste. This little gas station/local country store used to make them fresh every day until they sold out to Speedway. You can bet I'm making these ASAP!! You gotta try them yourself. Warning-- they will pack the pounds on you if you eat them the way I did! Kat

 

[mzkitty]

Kathy, now I can't wait to try them too! So what are you going to fry them in?

 

[MissTina]

This is from a 1950 State of Main Potato booklet my mother had that has scads of recipes with pictures. The recipes are all from various famous at the time women writers and editors from around the country.

fat for frying?

1950? probably good old lard I'll try these in 2 weeks when all the kids are here. Their thighs can handle them.

 

[Kathy in WV]

Mzkitty-
Sorry not to answer sooner just got busy! I hate to admit this but I will only use plain old lard for fixing stuff like this. Its just so darn good! Especially after reading about how Crisco is produced and sprayed with all those chemicals! I have this theory that eating simple foods helps you rather than hurts you. IOW- I think lard couldn't do near as much to your arteries as all the crud in something man-made like Crisco. (Besides-lard fries so good!) I still haven't got these made yet and reading about them again is starving me to death. Got milk??? Kathy

 

[mzkitty]

Guess I'll have to buy some lard this weekend and make them myself! Now I'M drooling. I'm going to put the sugar/cinnamon combination on some of them too instead of just the two different kinds of sugar. Or how about chocolate drizzled over some of them? I know, I'm sick..... hahahaha

 

[mzkitty]

Still pawing through my recipe collection from time to time. Found this old sheet with $.07 coupons on it for Buc Wheats, but no date. Anyway, there was also a really long recipe for No-Fry Doughnuts that I'm too lazy to type right now, and also a couple of frostings for doughnuts:

Creamy Glaze

Melt 1/3 cup butter or margarine in saucepan. Blend in 2 cups confectioners sugar and 1 1/2 teaspoons vanilla. Stir in 4 to 6 tablespoons water, 1 tablespoon at a time until glaze is of proper consistency. Glazes about 1 dozen doughnuts.


Chocolate Glaze

Melt 4 ounces semisweet chocolate and 1/2 cup butter or margarine over low heat. Remove from heat; stir in 2 cups confectioners sugar and 1 1/2 teaspoons vanilla. Mix in 4 to 6 tablespoons hot water, 1 tablespoon at a time until glaze is of proper consistency. Glazes about 1 dozen doughnuts.


Has anybody made the doughnuts yet? I meant to then forgot about it.

 

[Kathy in WV]

OK, I finally made donuts last night and thought i would tell you how it went. The recipe is easy and takes just a minute to put together. It makes a cake like donut thats not too sweet. My first batch came out better than the second batch because things got hectic and I let my lard get too hot the second time. We liked them. We stopped using Crisco a while back so we are used to the taste of lard. My mom, however, still uses Crisco and she didn't like the lard taste. But she also thought it was because I let it overheat. One thing I would suggest is wait until the donuts are completely cool before dusting with sugar. We hurried ours and the sugar melted and was damp. I liked them best with no sugar at all added. If you buy those boxes of mixed donuts from the grocery store with the chocolate, pwdrd sugar and plain, these are that type of donut. Good, quick, and easy too. So go try them!!!! Kathy

PS- They're all gone, all 2 dozen in 24 hours!!

 

[mzkitty]

Kathy, thanks. Sounds good. Now for sure I'll make them! Like I need some additional poundage.........hahahaha

 

[momof23goats]

I just have to make these over christmas, my dh has 11 days off, so I will be making these, and family will be here, iwill fry in lard. but pleae tell mewhat you have on chrisco. I use to use it, and would like to knwo what isa in it, as I got sick after eating fried foods, so haven't used it in a very long time, [we have our own lard].thanks so very much.
and I can't wait to try these. sh will be so pleased , all he talkd about are his mothers potato donuts.

 

[Pineapple]

MMMM... SOunds really good! I like mostly raised donuts, but the old fashioned cake donuts they used to sell at D. Donuts are really good. Id like to try this recipe the next time I take a break from my diet!