Doughnuts

Mix into a dough. Roll out about 1/2” thick. Cut with a donut cutter so that you have the hole in the middle, or cut with a large round cutter and use small cutter to make the hole in the center. Fry in hot oil 350◦ until golden brown. Drain on paper towel. Frost or dip in powdered sugar or just have plain.

Mix all ingredients. Raise covered in a warm place. Punch down and raise again. Roll out the dough about 1/2” thick. Cut into donut rounds and fry in hot oil. Take out when golden brown and drain and then dip in glaze.

Cake Donuts

4½ cups flour

1½ cups milk

2 tbsp baking powder

2 tsp salt

2/3 sugar

Make dough. Roll out 1/2” thick. Cut with

donut cutter. Fry in hot oil until golden brown and drain on paper towels.

Glaze:

1 cup sugar

¾ cup water

dash salt

Boil for 5 minutes. Cool. Dunk donuts and drain on a wire rack.

Evans (pronounce e wands)

Also called Tommy’s Bowties

This was in Tommys recipe box but he does not know who wrote it.

2 eggs at room temperature

2 tbsp sugar

1½ cup flour

¼ tsp vanilla

¼ tsp salt

2 tbsp oil

Beat eggs and sugar till fluffy. Stir in flour, vanilla, lemon rind. Roll in a ball, knead till

smooth. Cover, let rest for 5 minutes. Roll out 1/8 thick. Cut in strips. Shape into bow ties and fry in deep hot fat. Sprinkle with powdered sugar.

Funnel Cake

This is a treat sold at fairs and festivals in

Pennsylvania Dutch country. Tommy introduced me to it at the German festival in

Kutztown.

2 cups milk

2 eggs

1/2 tsp salt

4 cups flour

1/2 tsp baking powder

Mix all ingredients into a batter. Put into a squeeze bottle like a mustard bottle with the opening cut slightly larger. NOT MUCH LARGER. In a deep fryer heat oil. When ready, squeeze the batter into the hot oil in a swirled lacy patter. Fry until golden brown. This should be about the size of a small plate. Lift out of fryer and drain on paper towels. Have some powdered sugar on a large plate. Put the funnel cake on the powdered sugar and then turn it over to coat it well. Serve and ENJOY.

Fastnachts (pronounce faust knocks)

by Tommy

3 mashed potatoes

1 cake yeast dissolved in /2 cup potato water

1 cup sifted flour

1/2 tsp salt

Mix ingredients, put in large bowl, cover and let rise. After a couple of hours add 5 cups flour and 2 cups warm milk. Cover again and let raise. After it raises, add 4 beaten eggs, 1 cup sugar, ‘/2 cup melted butter, /2 cup mace. Knead until stiff, roll out and let rise until double, 1/4 thick. Cut in circles and fry in hot oil. Drain on paper towels and roll in powdered sugar.

This is very much like a spudnut.

Crullers

These were a favorite with cowboys on the trail. They didn’t get many sweets so if the cook knew how to make these he was very sought after.

1¾ cup flour

½ tsp salt and nutmeg

¼ tsp mace

1/3 cup sugar

¼ cup butter

2 eggs

2 tbsp milk

Make dough. Cut in 2’ squares. Fry golden

brown. Drain on paper towels. Roll in powdered sugar.