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Squash Doughnuts

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Submitted by rsycamore99

YIELD

2 1/2 dozen

PREP

15 min

COOK

15 min

READY

35 min

Ingredients

1 237
CUP ML MILK
1 237
CUP ML WINTER SQUASH
cooked *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
3 7.1E+2
1 ¼ 296
CUPS ML SUGAR
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
2 2
LARGE LARGE EGGS
well beaten
1 5
TEASPOON ML VANILLA EXTRACT
3 15
TEASPOONS ML BAKING POWDER

Directions

Cream shortening and sugar.

Add eggs, squash, and flavoring.

Sift flour, measure, and sift with salt, baking powder, and spices.

Add alternately with milk to first mixture.

Chill dough. Turn onto lightly floured board.

Roll in sheet ⅓ inch thick.

Cut with floured cutter. Fry in deep fat at 365 degrees F. until brown. Drain on crumpled absorbent paper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 717 14% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 465mg 19%
Total Carbohydrate 47g 47%
Dietary Fiber 3g 14%
Sugars g
Protein 31g
Vitamin A 7% Vitamin C 4%
Calcium 18% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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