Snowman Donuts

Back in the day when Tall Cool One and I were next door neighbors and “going together” my dad would let him come over every other night only to watch Rockford Files and then he had to go home. On special nights when our moms went to ceramics class, Dad would get the deep fryer out and we would have a time… flour everywhere. Mom used to get so mad when she came home…no one can quite clean up your kitchen like yourself, if you know what I mean. We have the ceramics that our moms made us that year and sometimes we whip up a batch and reminisce about the days when Dad made us the donuts. Not sure if this is the recipe he used, but it worked pretty good for us and it makes a double batch so we could whip up a bunch later.

4½ cups all purpose flour
1 cup non-fat dry milk
1 cup sugar
2 Tbsp baking powder
1½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1½ cups shortening

In large bowl combine flour, powdered milk, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Cut in shortening until crumbly. Mixture can be stored in an air tight container for up to 6 months. Yield 2 batches of donuts.

4½ cups mix
2 eggs
¼ cup plus 1 Tbsp milk
2 tsp vanilla extract
Oil for deep frying

Combine eggs, milk and vanilla; pour over doughnut mix and stir just until moistened. Turn dough on floured surface and knead 15-25 times. Using donut cutter or fancy cookie cutter, cut into ½” thickness. Cook in 370º oil for 1½ minutes per side. Yield 1½ dozen donuts.

© Crackerberries 2009