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• Yeast Doughnuts
• Buttermilk Pancakes
• Tempura Batter 
• Banana Bread
• Spiced Cake Doughnuts
• French Bread
  

2 envelopes dry yeast

1/2 cup lukewarm water

1 tbsp. sugar

4 cups milk

3/4 cup shortening

1 cup sugar

1 - 2 tsp. nutmeg

1 tsp. vanilla

1 tsp. salt

3 eggs, separated

4 cups unsifted all-purpose flour'

8 -9 cups unsifted all-purpose flour

Dissolve yeast in lukewarm water and 1 tbsp. of sugar in a small bowl. Scald milk, then add next five ingredients. Cool to tepid. Combine the 2 mixtures in a large bowl; add egg yolks and sift in 4 cups flour. Beat vigorously until well blended, then add stiffly beaten egg whites. Sift in enough remaining flour to make a soft dough. Place in a greased bowl, cover and let rise for 1 1/2 hours. Knead down and let rise until almost doubled -light and springy to the touch. Roll out dough 1/2 inch thick on floured board. Cut with a large floured doughnut cutter and place on a floured board 1 inch apart. Cover with a towel and let rise untii first ones you have cut are light. Start frying these first. Fry in deep hot fat, at 350F. until golden brown, and drain on absorbent paper. Dip while hot into glaze if desired.

NOTE; Doughnuts ma be cooled and frozen without glazing, then reheated and glazed as needed.

Pancakes from scratch just taste better than most of the mixes in the stores but when you're in a hurry, who has time for scratch? We'll tell you how to make a buttermilk pancake mix so that you can have great “from scratch” pancakes when you are in a hurry. It's storable and since it has everything included but eggs, it's a great mix to stick in the RV or take camping.

You can make this mix as large or as small as you like.

For easier measurement, remember that one tablespoon equals three teaspoons.

Combine all the ingredients and whisk together to distribute evenly. Store your buttermilk pancake mix in a sealed container in a cool place and use it within three months. If you would like to keep the mix longer, store it in the freezer.

You can buy buttermilk powder in your grocery store in the section with dry milk.

To use your mix:

1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.

 Perfect batter for onion rings.

Makes enough batter to coat about 2 pounds of fish, chicken or vegetables.

Sift together flour, cornstarch, baking powder and baking soda.

Stir in water, then egg. Beat with whisk until smooth and frothy.

Sift flour; measure; add baking powder, soda and salt; sift again.

Cream shortening; add sugar gradually; continue beating until light and fluffy. Add eggs and mix until smooth.

Add dry ingredients alternately with the mashed banana, stirring just enough to combine thoroughly. Do not beat.

Turn into a greased loaf pan (aout 9 1/2 by 5 1/2 inches) and bake in a moderate oven (350F) about 1 hour.

Ingredients:

1/4 cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/2 cup buttermilk
1 cup grated peeled apples
Oil for deep-fat frying

Directions:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
    On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.

 BROWNED BUTTER FROSTING:

1/2 cup packed brown sugar
3 tablespoons butter
1/4 cup heavy whipping cream
1-3/4 cups confectioners' sugar
Colored sprinkles

   In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.