Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted
2 cups milk,

1 cup sugar

1/2 cup vegetable oil

1 1/2 tsp. salt

1 cup mashed potatos

2 pkgs yeast

1/4 cup water

3 eggs

1 tsp lemon flavoring

1 tsp cinnamon

8 cups flour (I presume self-rising, as I don't remember Mama cooking much with all-purpose)

Any idea why she might have used self-rising flour with the yeast in there?

MelissaH

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

  • 8 months later...
Posted

I've made filled doughnuts by just poking the pastry bag through- doesn't work, as there's no room for the filling. Big Sur Bakery says to use the handle of a wooden spoon and jam it through the doughnut first.

Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

×
×
  • Create New...