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Easy Winter Soups

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Nyboy, Oct 5, 2017.

  1. Nov 10, 2017
    bobm

    bobm Garden Addicted

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    :drool :thumbsup
     
  2. Nov 10, 2017
    Nyboy

    Nyboy Garden Master

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    Can not wait to get home to soup :clap:ya
     
    baymule likes this.
  3. Nov 12, 2017
    PennyJo

    PennyJo Deeply Rooted

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    oh gee doing doughnuts here


    Old Fashioned Yeast Doughnuts

    Ingredients

    2 (.25 ounce) envelopes active dry yeast
    1/4 cup warm water (105 to 115 degrees)
    1 1/2 cups lukewarm milk
    1/2 cup white sugar
    1 teaspoon salt
    2 eggs
    1/3 cup shortening
    5 cups all-purpose flour
    1 quart vegetable oil for frying

    Directions

    Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

    In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

    Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

    Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Keep a cookie sheet or tray under racks for easier clean up.
     

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