Squash doughnuts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 1 | cup | Cooked squash |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 3 | cups | Flour |
| 1¼ | cup | Sugar |
| 2 | tablespoons | Shortening |
| 2 | Eggs, well beaten | |
| 1 | teaspoon | Vanilla |
| 3 | teaspoons | Baking powder |
Directions
Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with milk to first mixture. Chill dough. Turn onto lightly floured board. Roll in sheet ⅓ inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA.
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------- Recipe via Meal-Master (tm) v8.01 Submitted By GRANT AMES On 10-17-95