Time 1h10m Yield about 4 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.
Time 30m Yield 6-12 serving(s) Number Of Ingredients 10 Steps:
Prepare 1 cup freshly riced potatoes. Beat well 2 eggs. Add very slowly, beating constantly, 2/3 cup sugar. Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter. Sift before measuring 4 cups all-purpose flour. Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon. Stir in sifted ingredients into potato/egg mixture until blended. Chill dough until easy to handle. Roll out to 1/2 inch thick and cut. Cook in oil at 375º F. It’s easiest to add them to the oil w/ a pancake flipper. Flip as soon as brown on one side. Takes about 3 minutes to cook one fastnacht.
Time 21m Yield 1 doz. about Number Of Ingredients 15 Steps:
In your 2-cup measure dissolve the 1 teaspoons sugar in the 1/2 cup lukewarm water. Sprinkle over yeast, give it one stir and let soak 10 minutes. Meanwhile pour scalded milk into large beater bowl. Add the 1/4 cup sugar, shortening or oil, salt, cinnamon and raisins and stir to combine and cool to lukewarm. Beat in egg. Stir in risen yeast liquid, along with 2 1/4 cups of the flour and beat for 5 minutes. Scrape down sides of bowl, cover and let rise 2 hours in a warm place. Punch down dough and turn out on board floured with remaining flour and knead 100 times about 10 minutes. Roll dough out to 1/3 inch thickness and cut into 3 inch squares. Gather up scraps, roll and cut them too. Let rise, uncovered, at least 2 inches apart on board until risen to almost double thickness, about 1 ½ hours. Lift carefully one at a time and slide into hot fat or oil 3 inches deep in pot, at 375°F Do 2 or 3 at a time depending on size of pot. As they show a golden color on bottom, turn them over, frying about 3 minutes to brown both sides. Lift out and place on absorbent paper towels to drain. Let partially cool on cake racks but while still warm dip all sides into the Honey Glaze. Honey Glaze: Combine and stirring until smooth 2 tablespoons honey, 1/8 teaspoons salt, 2 cups icing sugar and 7 tablespoons boiling water. Dip warm doughnuts into this warm glaze and let cool and dry on cake rack. The Mary Moore Cookbook.
Time 2h30m Yield 16 Number Of Ingredients 7 Steps:
Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two. Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches. Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices. After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency. Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil. Bake in the preheated oven until the dressing is browned, about 1 hour.
