Spudnut Donuts

I am actually going to be giving out a secret family recipe. Well...maybe not secret but this is one of our Christmas Traditions. We have made donuts every Christmas since I can remember...and they are amazing. We would try to give them out as neighbor gifts...but usually we ate most of them. Just thinking about them makes me hungry....yum!

Spudnut Donuts

Donuts:

2 Tbsp Shortening (no Wesson Oil)

1 Egg, beaten

1 Cup Warm Milk

3 tsp Yeast or 1 1/2 pkg Yeast

1/4 Cup Mashed Potatoes

1/4 Cup Sugar

1/4 tsp Salt

1/2 tsp Vanilla

3 cups Flour

Dissolve the yeast in 3/4 cup warm water. Put the potatoes through a sieve. Scald the milk, add sugar and salt and cool to luke warm. Add the remaining ingredients. This makes a very dry, sticky-like dough. Let rise double in bulk, then roll out o to lightly floured board. Cut with a donut cutter and fry in deep fat until golden brown.

*You can refrigerate the dough, just make sure it had already risen twice before you do so.

Glaze:

2-3 Cups Powdered Sugar

1-2 Oranges, squeezed for juice

1 tsp Vanilla

1/2 Cup Water

2 Tbsp Milk

1/2 Cup Margarine

Mix the ingredients. Should be thin. Dip the donuts in the glaze while hot and drain off the excess in a bowl.

Hush Puppie Madness

Not too long ago I was insanely crazy about hush puppies. We had gone out to eat and we had some with our dinner. And I wanted more! So when I got home I did an internet search and found two really good recipes. I tried them both and have to say they are equally good.

So if you get hungry for some good ol' hush puppies go ahead and fry some up.

Mmmmmm....

Paula Deen Hush Puppies
1 1/2 Cups Self-Rising Cornmeal
1/2 Cup Self-Rising Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 small Onion, chopped
1 Cup Buttermilk
1 Egg, lightly beaten

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, one teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Vicki’s Hush Puppies
2 Eggs, beaten
1/2 Cup White Sugar
1 large Onion, diced
1 Cup Self-Rising Flour
1 Cup Self-Rising Cornmeal

In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
Drop batter by rounded teaspoons in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

*If you don’t have self-rising flour add 1 tsp Baking powder and 2 tsp Salt
If too dry add about 1/4-1/2 Cup Milk or Buttermilk.