Recipe by Aroostook
This is a Farm Jounal recipe from the 70's . Easy and no-fry!
Top Review by cicinc1976
My family of 6 really loves this recipe. I do not use the chopped nuts in the batter, nor do I bake them in muffin tins. I take about 2T of batter, rolled lightly to make a ball, and place them on an ungreased cookie sheet 2 inches apart. I reduce the cooking time. (They take 8-10 minutes in my oven.) This is a very versitle recipe. I have made these several times, sometimes substituting EggBeaters for the eggs and using half whole wheat flour. They always turn out great! I top some with the cinnamon sugar mixture,some with powdered sugar alone, and some with store-bought vanilla frosting. The frosted ones, I top with sprinkles for the kids and chopped walnuts for the adults. yummy! This is a great recipe...not at all greasy, and much healthier than the fried variety. The baked dounuts also freeze well. Just take them out, let them thaw for a few minutes, and top as usual. Thanks for posting this tasty and easy recipe!
- 2 tablespoons shortening
- 1⁄2 cup sugar
- 1 egg
- 2 cups flour
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup milk
- 1⁄2 cup chopped nuts (optional)
- 1⁄4 cup melted butter
- 1⁄4 cup confectioners' sugar
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Cream shortening, sugar and eggs until light.
- Sift dry ingredients.
- Add dry ingredients alternately with milk to creamed mixture.
- Mix well (this is a stiff dough).
- Add nuts (optional).
- Drop by tablespoonsful into well greased muffin tin.
- Bake 20 minutes.
- Mix cinnamon and sugar in a bag.
- Dip hot doughnut tops in melted butter.
- Toss doughnut in cinnamon and sugar mix.
- Serve hot.