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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, June 1, 2009

Why Adopt When You Can Raise Your Own Doughnuts!

It really is hard to find a good doughnut these days none of the major doughnut chains even come close to what I remember as being a good doughnut. Granted I am a little spoiled in the doughnut department as I grew up eating them homemade. Although we did have one place in Rochester years ago that made amazing doughnuts by the name of; "Mueller's". Unfortunately they closed up shop many years ago which saddened a great many loyal customers. Mueller's doughnuts were big in size and taste. Today's doughnuts are a quarter of the size they use to be and the fried cakes look like bracelets with these giant gaping holes in the middle. If you got a custard filled at Mueller's it was fresh homemade custard and lots of it, not a little teaspoon full of canned custard which pitifully brushes against the inside of the doughnuts today.
I could complain about doughnut quality all day once I start it is hard to stop.
So as I say when it comes to many food items if you do not like the taste of something you usually purchase already made, make it yourself.
Here is a doughnut recipe that has been around for ages using mashed potatoes, so much easier than the yeast raised.

Mashed Potato Doughnuts

1 c. mashed potatoes
4 tbsp. butter
2 c. sugar
3 beaten eggs
5 c. flour
3 tsp. baking powder
1 tsp. nutmeg
1 tsp. vanilla

Mix hot mashed potatoes with butter, eggs, baking powder, nutmeg, vanilla, and sugar. The flour will have to be added a little at a time while kneading the mixture together. Use plenty of flour to roll out and cut with doughnut cutter between 1/4-1/2 inch thick.
Place in hot deep fryer (approximately 3 at a time). Turn after they pop up, about 1 minute, and leave for another minute.
Sprinkle with powdered sugar, cinnamon sugar or just enjoy them plain.

Angeloo/flickr

4 comments:

Jo said...

I love donuts and I do mean love. In my hometown Malaysia, we have a donut recipe that uses sweet potato. Equally delicious.

Julie said...

I bet that is wonderful using sweet potatoes, I have to give that a try...thanks Jo!

mikesmrs said...

Julie,
I live in Rochester, also, and my mother was just reminiscing about Mueller doughnuts the other day. In fact, the family had a doughnut party the night before my birth in 1956. Now, we love Ridge Doughnuts. Mom says they're not the same as Muellers, but they're the best around now.
Sue

83ebc52c-d348-11e0-911a-000bcdcb2996 said...

I remember Muellers dougnuts.They were the best.I remember the jelly doughnuts had a very thin crispy crunch on top of the rest of the doughnut.
My grandmother knew Mr Mueller and I was with her when she bumped into him in a grocery store.He told her he sold the recipe to Topps Food markwet,but their doughnuts aren't very close to his .