The Algona Upper Des Moines from Algona, Iowa on October 5, 1965 · Page 14
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The Algona Upper Des Moines from Algona, Iowa · Page 14

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Location:
Algona, Iowa
Issue Date:
Tuesday, October 5, 1965
Page:
Page 14
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USEN D oughnuts and hot apple cider — one of the most popular snacks for autumn gatherings! Making doughnuts is easy, so next time surprise your friends with homemade ones still warm from deep-fat frying. Mix the dough in advance and chill it in the refrigerator for easier handling. Use hot fat (375* F.) for frying. Avoid putting too many doughnuts in at one time. It will lower the fat temperature giving the doughnuts a greasy taste. When the doughnuts are golden brown take them out and drain them on absorbent paper. Something New in Cookies... easy to make the Robin Hood'No-sift' Way! Honey Walnut Drops (A Robin Hood Flour 'no-sift' recipe) 3% cups ROBIN HOOD 1 cup sugar 1 cup commercial Flour (Regular or i cup honey sour cream Instant Blending) % cup shortening 1 CU P chopped walnuts 1 tsp. soda 3 eggs % cup flake coconut 1 tsp. salt 1 tsp. vanilla SPOON.... or pour flour into'dry measuring cup. Level off and pour measured flour onto waxed paper. ADD soda and salt to flour. Stir to blend. CREAM.... sugar, honey, shortening and eggs thoroughly. ADD blended dry ingredients to creamed mixture alternately with sour cream. STIR IN. ... walnuts, coconut and vanilla. DROP by teaspoonfula onto greased baking sheet. TOP with a walnut half or sprinkle with coconut. BAKE at 375° for 10-12 minutes. YIELD 7—8 dozen cookies. IHl PME-SIFTED noun Robin Hooi lour ALL PURPOSE *^*A& v w>kv. 1 *^ . / - . "'.^ WT '^^J^V*«KDBEHa5!BBjSi3eiSW^'t : «''jBI'''''?S£S!s -// ^-v-^ v V$fr$W FIOMr ' youMI get perfect re ^ lt5 wtfB?wSlS^ '' vs of, these delichtfullv different Hnnev Walnut nmnc'V«ii'ir *in^ «k am ^..«t *.Y~*>Ji v^^M^ 1 ^" 1 ^ diffsrent H( > n ey Walnut Drpps/Ydu'irfind them such fup 4 ' \to rnftklTAHd Jt^. so easy when you follow the Robin Hood 'no-sift' method .AV' . , 00 ROBIN HOOD FUOUR.IS A PRODUCT QF ' MILLING COMP/ FLORIDA ORANGE DOUGHNUTS ,L eeg Y2 cup sugar 1 A teaspoon $alt 3 tablespoons margarine, melted and cooled 1 package or cake yeast, active dry or compressed 1 tablespoon sugar W* cups orange juice, lukewarm 2 tablespoons grated orange rind 4Vi cups flour (approximately} Add yeast and the 1 tablespoon sugar to lukewarm orange juice, let stand 5 minutes, stir until yeast is thoroughly dissolved. Add grated orange rind and 1# cups flour; beat well. Cover and let rise in a warm place (80° to 85° F.) about 1 hour. Beat egg, add sugar gradually and beat until light; stir in salt and melted margarine. Add to yeast mixture; beat until smooth. Add enough of the remaining flour to make a soft dough. Turn dough on lightly floured board and knead until smooth and elastic. Place in oiled bowl; turn once to bring greased side up. Cover and let rise in warm place until doublfl in bulk (about IK hours). Roll on lightly floured board to X-inch thickness. Cut with floured doughnut cutter. Let rise until double in bulk (about 1 hour). Fry in deep fat (375° F.) until golden brown on both sides, turning once. Drain on absorbent paper. Roll in granulated sugar. Makes 3 dozen doughnuts. RAISED POTATO DOUGHNUTS V* cup warm, not hot water Vi cup soft margarine 2 eggs n teaspoon nutmeg (optional) 3 medium potatoes % cup sugar 1 teaspoon salt 6 cups flour (approximately) I package or cake yeast, active dry or compressed Peel potatoes and cook in 2 cups boiling salted water until tender. Drain off water, reserving 1 cup. Pour water into a large mixing bowl. Stir in sugar, salt and 1 cup flour. Beat until smooth. Sprinkle or crumble yeast into X cup warm water. Stir until dissolved, then beat into batter. Cover with a cloth and let rise in a warm place, free from draft, until bubbly. Meanwhile, mash hot potatoes in pan in which they were cooked; measure 1 cup. Place in mixing bowl. Beat in margarine, eggs and nutmeg. When batter is full of bubbles, stir in potato mixture and remaining flour or enough to make a stiff dough. Turn dough out on a floured board and knead 8 to 10 minutes or until dough is smooth and elastic. Place in a greased bowl, and brush top of dough with soft or melted shortening. Let rise in warm place, free from draft, until doubled in bulk. Punch down dough, cover bowl and store in refrigerator. About 2 hours before serving time, remove dough from refrigerator. Cut in half. Roll each half X-inch thick on floured board. Cut with a doughnut cutter or into 2-inch squares with a sharp knife. Place doughnuts on a floured board, cover with a cloth and let rise in a warm place until light and doubled in bulk. Slip doughnuts into deep fat heated to 375° F. As soon as they rise to the top, turn with a long-handled fork to brown other side. Drain on absorbent paper toweling. Coat doughnuts with granulated sugar by shaking a few at a time in a paper bag containing about % cup sugar. Makes 4 dozen doughnuts.

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