DONUTS - "GRANDMA WALKERS" A PLAIN OLD DELICIOUS RECIPE.
My maternal grandma Joan Walker, ( see picture)taught me how to make these when I a little girl!... 1943 ? I would have to take a streetcar ( Western Ave.) West. Across the middle of Chicago,Ill. to Evanston, Ill. Then walk at the end of the line -maybe a mile to Grandmas. Toke maybe 2-3 hrs each way! It was worth it!!...
Provided by Nancy J. Patrykus
Categories Other Desserts
Time 40m
Number Of Ingredients 10
Steps:
- 1. Beat... thoroughly the eggs Beat... in sugar and shortening Stir... in buttermilk Sift together...flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- 2. Turn onto a generously floured board. Roll out 1/3" thick. Let rest 20 minutes. Cut with a doughnut cutter. Fry in hot fat 380 until brown. Drain on absorbent paper. Serve plain.
- 3. P.S. Elsie just jogged my memory. We did use a jelly glass and her thimble! to cut out the donuts! Thanks Elsie.XXXX OH11 the good ole days......
PETE DE SOEUR (NUNS FARTS)
The name of this recipe doesn't sound appealing but trust me it is. It's been a family French recipe for years and I would love to share it with you.
Provided by natshaveyourcake
Categories Dessert
Time 32m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 4
Steps:
- -Pre-heat oven to 375.
- -Roll your room temperature dough to less then 1/2 inch thickness into a rectangular shape.
- -With a spoon, spread 2 tbsp of butter evenly over dough.
- -Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
- -Sprinkle cinnamon over brown sugar.
- -Tightly roll up the dough and seal the seam with your left over butter.
- -Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
- -Bake for about 12 min or until brown sugar is caramelized.
- -Lay waxed paper on your work surface.
- -Once out of the oven, wait about 5 min then gently remove from pan and place them onto the waxed paper.
- -Let cool completely - about 10 minute.
- -These can be frozen for future use for up to a month.
BEST BUTTERTARTS
For best results, use Recipe #492195 and jumbo muffin tins. You don't want to skimp on this goodness!
Provided by YummySmellsca
Categories Tarts
Time 3h26m
Yield 18 tarts, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F and grease 2 jumbo muffin pans.
- Roll out half the pastry dough at a time to 1/4" thick and cut out 18-22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
- Press the dough into the tins, saving the remaining circles for the second batch of baking.
- Place in the fridge while preparing the filling.
- In a large bowl, beat the melted butter and sugar for 2 minutes.
- Add the remaining ingredients and mix until just combined.
- Spoon into the pastry shells, filling half- to three-quarters full.
- Bake for 26 minutes.
- Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
- Repeat with the remaining pastry and filling.
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