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This is one heck of a great homemade ice cream recipe.
And this is supposed to be Brigham Young's doughnut recipe:
More on Brigham's doughnuts at this great pioneer food blog. Anyone who looks at the photo of the doughnuts will want one.
Eat like this for a week and you'll gain 10 lbs.
And this is supposed to be Brigham Young's doughnut recipe:
Brigham Young's doughnuts
5 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
2 cups buttermilk
2 large eggs, beaten
1 1/4 cups granulated sugar
6 tablespoons butter, melted
Oil, for frying
Granulated or powdered sugar, optional
Ground cinnamon, optional
In a medium bowl, stir together flour, baking soda, salt and nutmeg. In
another large bowl, whisk together buttermilk, eggs and sugar. Add melted
butter to liquid mixture and whisk again. Add dry ingredients to the wet
mixture and gently stir together with a spoon. Do not use an electric
mixture. Dough will be sticky. Let it rest 5 minutes before rolling or
easier handling.
In a large pot or deep fryer, heat several inches of vegetable oil to 375
degrees.
Roll out dough on a well-floured board until 1/4 to 3/8 inch thick. Cut
with a 2-inch doughnut cutter. Form scraps into a ball and roll again. Cut
again. Carefully place three or four cut pieces of dough into the hot oil.
When doughnuts start to crack on top, turn. Cook on the second side until
golden and cooked through. Remove from oil and drain on paper towels.
Repeat until all remaining pieces of dough are cooked.
Doughnuts may be served plain, or while they are still warm, roll in sugar
or a mixture of sugar and cinnamon.
Servings » About 2 dozen
Source » The Lion House
5 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
2 cups buttermilk
2 large eggs, beaten
1 1/4 cups granulated sugar
6 tablespoons butter, melted
Oil, for frying
Granulated or powdered sugar, optional
Ground cinnamon, optional
In a medium bowl, stir together flour, baking soda, salt and nutmeg. In
another large bowl, whisk together buttermilk, eggs and sugar. Add melted
butter to liquid mixture and whisk again. Add dry ingredients to the wet
mixture and gently stir together with a spoon. Do not use an electric
mixture. Dough will be sticky. Let it rest 5 minutes before rolling or
easier handling.
In a large pot or deep fryer, heat several inches of vegetable oil to 375
degrees.
Roll out dough on a well-floured board until 1/4 to 3/8 inch thick. Cut
with a 2-inch doughnut cutter. Form scraps into a ball and roll again. Cut
again. Carefully place three or four cut pieces of dough into the hot oil.
When doughnuts start to crack on top, turn. Cook on the second side until
golden and cooked through. Remove from oil and drain on paper towels.
Repeat until all remaining pieces of dough are cooked.
Doughnuts may be served plain, or while they are still warm, roll in sugar
or a mixture of sugar and cinnamon.
Servings » About 2 dozen
Source » The Lion House
More on Brigham's doughnuts at this great pioneer food blog. Anyone who looks at the photo of the doughnuts will want one.
Eat like this for a week and you'll gain 10 lbs.
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