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Archiver > QUEBEC-RESEARCH > 2003-03 > 1047535061


From: "Del. Christien" <>
Subject: O/T Re: [Q-R] Spudnuts
Date: Wed, 12 Mar 2003 23:00:30 -0700
References: <000501c2e8b0$a843d0e0$2dc94518@cc.shawcable.net> <5.2.0.9.0.20030312212154.009d1180@mail.ocis.net>


Had to ask - Babe's SpudNut Shop in Lethbridge - could this be their recipe?
They were soooooo good!

Del.


----- Original Message -----
From: "Elenore Chamberland" <>
To: <>
Sent: Wednesday, March 12, 2003 10:31 PM
Subject: [Q-R] Spudnuts


> Hi Gary:
> Will this one do?
>
> Raised Potato Doughnuts
>
> 2 cups milk
> 1 cup sugar
> 1/2 cup shortening
> 1 1/2 tsp salt
> 1 cup freshly mashed potatoes
> 1 1/2 packages active dry yeast
> 1/4 cup warm water
> 3 eggs, well beaten
> 1/2 tsp lemon extract
> 1/2 tsp cinnamon
> 8 cups all purpose flour
> Scald milk. Add sugar, shortening, salt and potatoes. Stir and cool to
> lukewarm.
> Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Then add
> potato mixture and eggs. Stir in lemon extract and cinnamon. gradually add
> flour, stirring until well blended, after each addition. Scrape into
> greased bowl, cover, let rise in warm place, until it holds the
impression
> of your finger when you touch it lightly. Then punch down to release
bubbles.
> Roll out on lightly floured board to 1/2" thickness. Cut with 2 3/4"
> doughnut cutter,place on floured dish towel, and cover with another towel,
> let rise in a warm place, until doubled in bulk.
> Fry in at least 1 inch of hot fat, 375 degrees F. until golden on both
> sides, turning gently with a fork only once. Drain on absorbent paper.
> Makes 5 to 6 dozen.
>
> This is from an old recipe out of the newspaper.
>
> Elenore
> At 10:03 AM 03/12/2003 -0700, Gary Boivin wrote:
> >Nice recipe...
> >I'm looking for a doughnut recipe for SpudNuts.
> >They are a yeast, potato flour doughnut.
> >Ya got one Matante?
> >
>
>


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