|
|
BRUNCH
BREADS, PASTRIES
& COFFEE CAKES:
Pumpkin Doughnut Drops
|
Pumpkin
Doughnut Drops |
|
|
|
A special holiday
treat...
|
|
2
large |
|
eggs |
|
|
1¼
cups |
|
granulated sugar |
|
|
2
Tbs |
|
shortening |
|
|
1
cup |
|
canned pure pumpkin |
|
|
2
tsp |
|
white vinegar |
|
|
1
tsp |
|
vanilla extract |
|
|
3
cups |
|
all-purpose flour |
|
|
½
cup |
|
nonfat dry milk powder |
|
|
3
tsp |
|
baking powder |
|
|
½
tsp |
|
salt |
|
|
½
tsp |
|
ground cinnamon |
|
|
½
tsp |
|
ground nutmeg |
|
|
½
cup |
|
lemon-lime soda |
|
|
|
|
oil
for deep fat frying |
|
|
|
|
additional sugar |
|
|
|
|
|
|
1 |
In a mixing
bowl, beat the eggs, sugar and shortening. Add
pumpkin, vinegar and vanilla. Combine the dry
ingredients; add to pumpkin mixture alternately
with soda. |
|
2 |
In an
electric skillet or deep fat fryer, heat oil to
375°F. Drop teaspoonfuls of batter, a few at a
time, into hot oil. Fry for 1 minute on each
side or until golden brown. Drain on paper
towels; roll in sugar while warm. |
|
|
|
|
Yield: 7 dozen |
|
|
|
Recipe Source |
|
Taste of Home Best Holiday Recipes 2006 |
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
