PATTY CAKE DOUGHNUTS

PATTY CAKE DOUGHNUTS


1-1/2 Dozen



4 eggs

2/3 cup sugar

1/3 cup milk

1/3 cup CRISCO Shortening or 1/3 CRISCO Stick, melted

3-1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

CRISCO Shortening or CRISCO Stick, for deep frying

Sugar





Combine eggs and 2/3 cup sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add milk and 1/3 cup melted Crisco.

Combine flour, baking powder, salt and nutmeg. Add to egg mixture. Beat until smooth. Cover. Chill dough about 2 hours.

Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan.

Flour rolling surface and pin lightly. Roll dough to 3/8 inch thickness. Cut with floured 2-1/2 inch doughnut cutter.

Fry, a few at a time, in shortening heated to 365ºF. Fry 2 or 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Roll warm doughnut in sugar.

ONION BREAD

ONION BREAD


12 servings



7 tablespoons CRISCO all-vegetable shortening or 7 tablespoons CRISCO Stick, divided

1 cup chopped onion

Dash ground red pepper

1/4 teaspoon salt

2 cups sifted all-purpose flour

4 tablespoons baking powder

1 teaspoon salt

3/4 cup milk

1/2 cup shredded Cheddar cheese





Preheat oven to 450ºF.

Melt 2 tablespoons Crisco in a skillet over medium heat. Stir in onion. Cook and stir for 10 minutes or until tender. Stir in salt and red pepper.

Combine flour, baking powder, and salt in a large bowl. Cut 5 tablespoons Crisco into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until dry ingredients are moistened.

Spread batter into greased 8- x 8- x 2-inch pan. Spread onions over top. Sprinkle with cheese.

Bake at 450ºF for 20 minutes or until toothpick inserted in center comes out clean. Serve warm.

PERFECT BREAD

PERFECT BREAD


Makes two 9 x 5 x 3-inch loaves



1 package active dry yeast

1/4 cup lukewarm water

2 tablespoons sugar

2 teaspoons salt

1/4 cup CRISCO Oil

1 cup hot skim milk

3/4 cup water

5 to 6 cups sifted enriched flour





Preheat oven to 400ºF.

Soften yeast in 1/4 cup lukewarm water. Combine sugar, salt and Crisco Oil in mixing bowl. Stir in hot skim milk.

Add 3/4 cup water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour. Beat with spoon until batter is smooth and elastic.

Stir in another 1-1/2 cups flour, then work in enough flour to make a soft dough that doesn't stick to your fingers.

Turn onto lightly floured surface and knead about 100 strokes. Place dough in a large oiled bowl and oil surface of dough lightly.

Cover with a towel and let rise until double in bulk, about 1-1/2 hours.

Punch down and turn onto lightly floured surface. Cut dough in half and shape each half into a smooth ball.

Flatten each ball into a 10 x 9 x 1-inch rectangle. Fold each end of the rectangle toward the center and press down firmly.

Pinch togehther along center fold and at ends of dough. Place seam-side down in oiled 9 x 5 x 3-inch loaf pan. Cover with towel and let rise until double in bulk, about 1 hour.

Bake at 400ºF 45-50 minutes, until golden brown. Remove from pans at once and place in a cooling rack.