Squash Doughnuts
Yield
2 1/2 dozenPrep
15 minCook
15 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 1 | cup |
winter squash
cooked |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 237 | ml |
winter squash
cooked |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 296 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 2 | large |
eggs
well beaten |
|
| 5 | ml |
vanilla extract
|
|
| 15 | 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.
