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Posted by Recipe Marketing on Wednesday, April 22, 2015
ShirleyAnn
Pearman
Recipe
Marketing
Showing posts with label Doughnuts. Show all posts
Showing posts with label Doughnuts. Show all posts
Wednesday, April 22, 2015
Breakfast Photos - Recipe Marketing
Thursday, April 16, 2015
Portuguese Donuts
PORTUGUESE
DONUTS
Portuguese
Donuts
Ingredients
5lbs flour
2 cups sugar
1 dozen eggs
1 bar of butter
1 can of milk and ½ to 1 can of milk
Boil lemon slivers with milk
2 tablespoons salt
3 yeast packages, warm water 1 tablespoon sugar
Method
1.
Mix all together.
2.
Let rise, fry.
Portuguese
Donuts were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was given to by Lucy DaPonte a
co-worker I worked with while working at Conyers, Dill and Pearman in the 1980’s.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Thursday, July 18, 2013
Cake Doughnuts
Cake
Doughnuts
Ingredients
3¼
cups sifted all-purpose flour
2
teaspoons baking powder
½ teaspoon
ground cinnamon
¼ teaspoon
ground nutmeg
Dash
alt
2
eggs
⅔ cup
sugar
1
teaspoon vanilla
⅔ cup
cream
¼ cup
butter or margarine, melted
½ cup
sugar
½ teaspoon
ground cinnamon
Method
1.
Sift together flour, baking powder, ½ teaspoon
cinnamon, the nutmeg, and salt.
2.
Beat eggs, ⅔ cup sugar, and the vanilla
till thick and lemon-colored.
3.
Combine cream and butter; add
alternately to egg mixture with flour mixture; beating till just blended after
each addition.
4.
Cover and chill dough about 2 hours.
5.
Roll dough 3/8 inch thick on floured
surface.
6.
Cut with floured doughnut cutter.
7.
Fry in deep hot fat (375°) till golden
brown, turning once (about 1 minute per side).
8.
Drain.
9.
While warm shake in mixture of ½ cup
sugar and ½ teaspoon cinnamon.
10.
Makes about 20 doughnuts.
Cake Doughnuts were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann
Pearman
Recipe
was taken from Betty Homes And Garden New CookBook the Third Edition 1970, the
chapter on “Yeast Rolls, Coffee Cakes”, page 46.
In
this particular recipe there was 1¾ cups of sifted all-purpose flour and 1½ cups
of whole wheat flour. Reason being is
that, I didn’t have enough of all-purpose flour, therefore, I used whole wheat
to make up for the all-purpose flour.
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Shirley-Ann Pearman
Recipe Marketing
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