1 cup hot mashed potatoes (instant or fresh)
4 cups flour
1 1/2 cups sugar
1 1/2 cups milk
2 tablespoons butter
4 heaping tablespoon baking powder
Blend the butter into the hot mashed potatoes, then add the sugar and milk.
Sift the flour and baking powder together.
Slowly add flour into the potato mixture until it makes a fairly stiff dough to roll out.
Roll the dough onto a lightly floured surface to 1/2" thickness.
Cut the dough with doughnut cutters and save the doughnut holes!
Carefully drop a few of the doughnuts at a time into deep, 375 ° vegetable oil.
Fry on both sides until golden brown and puffy.
Drain the cooked doughnuts on paper towels.
Dust with granulated or powdered sugar.
1 white cake box mix
3 egg whites
1/2 cup vegetable oil
1 (11 ounce) can mandarin orange slices with juice
1 tub of Whipped Topping (9 ounce)
1 medium sized can of crushed pineapple with juice
1 (3 1/2 ounce) package of instant vanilla pudding mix
1 cup flaked coconut
small white marshmellows (optional)
Combine cake mix, egg whites, vegetable oil and orange slices (with juice) and blend for 2 minutes
Pour into greased (or non-stick) rectangular baking dish
Bake at 350 ° for 25-30 minutes
For topping, mix whipped topping, pineapple (with juice), vanilla pudding mix and 1/2 of the coconut
Spread the topping over the cooled cake
Sprinkle the remainder of the coconut, and desired amount of marshmellows over the top.
1/4 cup shortening 1 cup sugar 1/2 teaspoon salt 2 eggs 1 cup mashed potatoes 4 cups flour 3 teaspoons baking powder 1/2 teaspoon nutmeg 1/2 teaspoon soda 1 cup buttermilk
Blend together shortening, sugar, salt and eggs. Stir in freshly cooked mashed potatoes. Sift flour and dry ingredients and add alternately with buttermilk. Roll out to 1/2" thickness on lightly floured surface. Cut with doughnut cutter. Fry in hot oil (375 degrees) in kettle or deep skillet. As soon as doughnuts rise to surface, turn with a fork. Turn frequently until brlwn on both sides. Drain on absorbent paper. Makes 2 1/2 dozen.
6 medium apples
1/2 cup sugar
1 teaspoon cinnamon
2 teaspoons butter
Roll out pastry dough to about 1/4" thickness. Cut into 6" squares. On center of each, place sliced apples with sugar-cinnamon mixture. Dot with butter. Moisten edges of dough with water and bring corners up to meet top of apple. Pinch edges together to seal. Bake at 400 degrees until crust is brown and apples tender. Serve with lemon sauce.
For Apple Dumplings)
1 1/2 cups hot water
1/2 cup sugar
1 tablespoon cornstarch
3 tablespoons lemon juice
Blend sugar with cornstarch. Add a pinch of salt. Stir in hot water and cook until thickened, stirring constantly. Add lemon juice and stir. Serve over apple dumplings.
(Southeast Asian)
Telephone brand Agar-agar (Found in oriental food markets)
1 can coconut cream (or powder)
1/2 cup of sugar
Boil coconut cream, using 1 can of coconut cream to 2 cans of water. Add 1/2 cup of sugar. Dissolve agar-agar in a little cold water and add to boiling mixture. Pour in pan, will set up nicely without refrigeration. Cut in squares like fudge or brownies. Can use different fruit juices such as apricot nectar.
3 tablespoon shortening
2/3 cup sugar
2 eggs
1 teaspoon salt
4 cups flour
3 teaspoons baking powder
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup milk
Blend together shortening, sugar, eggs and salt.
Sift dry ingredients together and and alternately with milk, stirring and mixing as little as possible.
Roll out part of the dough at a time to 1/2 inch thickness on a floured surface. Cut with round cookie cutter (dip cutter in flour first) about 1/12 inch wide. Fry in 2 inches of hot shortening (or other oil) 375°. Makes 3 to 3 1/2 dozen.
Variation: Use snowflake cookie cutters instead of round ones to make Fried Snowflakes! You may have to increase cooking time a bit for fried snowflakes.
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup buttermilk (or 1 cup milk with 1/2 teaspoon vinegar)
1/2 cup chopped walnuts
1 1/2 cups finely chopped rhubarb or finely sliced apples
2 1/2 cups flour
1 teaspoon each: baking powder, baking soda, and salt
TOPPING:
1 tablespoon melted butter
1/3 cup sugar
2 teaspoons cinnamon
Mix together.
Mix brown sugar and oil well. Add egg, vanilla, buttermilk, walnuts and fruit. Mix well. Combine dry ingredients and add to mixture. Pour into greased and floured muffin tin or use muffin cups (3/4 full). Sprinkle with topping. Bake 20-25 minutes at 350 degrees. The muffins freeze well.
Source: Quaker Oats
1 1/3 cups all-purpose flour
1 cup oats (uncooked)
1/2 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 cup low-fat milk
1/3 cup (5 1/3 tablespoons) melted margarine
1/4 cup maple syrup
2 egg whites, slightly beaten
1 cup chopped apple
Pecan halves (optional)
3 tablespoons powdered sugar
1 tablespoon maple syrup
Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups or spray with no-stick cooking spray. Combine first 5 ingredients, mix well. Add combined milk, margarine, syrup and egg whites, mixing just until moistened. Gently stir in apples. Fill muffin cups almost full. Top each with pecan halves. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool slightly. For glaze, blend together powdered sugar and syrup until smooth; drizzle over over muffins. Makes 1 dozen muffins.
3 cups sliced strawberries
1 cup raspberries or blueberries
1 cup whipped cream or non-dairy topping
1 tablespoon sugar or 2 packets sugar substitute (Splenda, Equal or Sweet 'N Low)
coffee or hazelnut flavoring
Toss berries together and spoon into serving dishes.
Mix flavorings with whipped cream or non-dairy topping and spoon mixture over berries.