Title: Third Generation Doughnuts
Categories: Blank
Yield: 24 Servings

3	/4 c	Sugar
	2 T	B Butter
	2	Whole Eggs
	2 t	s Vanilla
3	/4 c	Milk
5 1	/2 c	Flour
	6 t	s Baking Powder
	1 t	s Nutmeg

Cream sugar, butter and eggs. Add vanilla and milk. Sift flour, baking powder and nutmeg together. Add flour, one cup at a time , until 4 cups are used -- then knead and roll in remaining flour (you should have about 1/4 to 1/8 cup flour left on the board). Roll 1/4 inch thick, cut*, deep fry, cool, toss in confectioners' sugar. Makes 2 to 2 1/2 dozen doughnuts 4 inches square, Submitted by Mrs. Paul J. Blanchet, Jr. * From the complete instructions, I interpret the cutting to be squares of 4 inches.

Recipe By : Talk About Good (Jr. League of Lafayette, LA) 1967 Preparation Time :0:00 Categories : Breakfast Brunch Doughnuts

From: Dave Drum Date: 06-27-98 (17:20) The Neverending Bbs (286) Fido-Natio

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