Juju asked for the donut recipe I mentioned that is like Tice’s Farm donuts. Here it is, while I’m thinking about it!
It’s from Farm Journal’s Country Cookbook, 1972 edition.
New Jersey Doughnuts [sic]
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp grated lemon peel
- 4 1/2 cups sifted flour
- 2 tsp baking powder
- 2 tsp salt
- 2 tsp ground nutmeg
- 1 cup milk
Cream butter and sugar; add eggs and lemon peel; beat until light and fluffy.
Sift flour with baking powder, salt, and nutmeg; add alternately with milk to creamed mixture. Mix well. Roll out on lightly floured board, and cut with doughnut cutter.
Fry in hot fat (365 F) 3 minutes. Drain on paper toweling. Makes 2 dozen.
And open thread!
stinger
Thank you — I was going to ask for the recipe myself!
I don’t think I have that cookbook, although I do have Farm Journal’s Complete Pie Cookbook, 1965.
WaterGirl
@stinger: My mom pad that cookbook!
Eric S.
Funny. I was just looking at some up coming classes at the Chopping Block in Chicago. I’m debating between Fall Soups and Artisanal Breads.
I’ve got a fair amount of soup experience m I’ve almost never baked.
Butthurt Jordan Trombone (fka XTPD)
Fuck Michigan.
stinger
@WaterGirl: Mine is a little mold-spotted from being in a non-weathertight house for many years, but I still cook from it!
Steve in the ATL
Not sure how you can think about doughnuts when the greatest crisis facing America today is the gross incompetence of NFL replay officials.
JPL
My grandmother made the best donuts, and because of that I’m going on record to say that Krispy Kreme sells fakes
WaterGirl
@stinger: I lost my mom’s copy when the tree crashed on my hose. :-(
Feathers
One reason I love the America’s Test Kitchen Family Cookbooks, which are the simplest of their books is that they give a recipe for donut holes, saying that regular donut torcs aren’t worth the extra bother for home cooks.
Thanks for this, looks very good and easily halved. Would also be excellent with lime zest and poppyseeds. Unless there is a reason not to fry poppyseeds. Does anyone know?
JPL
@Steve in the ATL: lol A son called earlier while I was watching the Atlanta game, and all of a sudden I used a word very loudly that is normally reserved for Trump. After a second or two he asked if the dog was okay.
Cheryl Rofer
@Feathers: It’s the lemon peel and nutmeg that gives it the Tice’s Farm flavor. I can’t think of any reason not to fry poppyseeds.
Joyce H
Just saw online that Trump ‘dedicated’ a golf trophy to hurricane victims. I’m sure that makes the citizens of Puerto Rico feel so much better…
Gravenstone
@Butthurt Jordan Trombone (fka XTPD): the state? The college? The people?
Shalimar
I just listened to a radio ad for a pharmacy/gun store. I should know better than to visit rural Alabama for the weekend.
Gravenstone
@Joyce H: I imagine there any number of people who would gladly offer to shove that trophy up his ass so he never forgets about Puerto Rico again.
janeform
Thanks for the recipe, Cheryl. I grew up in River Edge, Bergen County. Going to Tice’s Farm was second only to Halloween in excitement. I went with my friend Jo-Jo to buy cider and donuts, and best of all, to pick out a little pumpkin to put on the stoop. Happy memories.
Mai.naem.mobile
@JPL: I am totally not a donut person.but when Krispy Kreme came to Phoenix people made such a big deal about how good they were, I went and got a couple. I don’t understand what is considered so special about Krispy Kreme. When I went to school in England they used to sell these pastries in school which were like slightly crusty slightly sweet rolls with fresh cream filling completely on the inside(not open like a danish.) I don’t know what they were called but they were sooo yummy
Butthurt Jordan Trombone (fka XTPD)
@Gravenstone: If the Michigan primary had ended as expected we probably would’ve ended the bunfighting a long time ago…or at least it wouldn’t be nearly as stupid.
And also: Jill Stein.
Kay (not the front-pager)
@stinger: I was going to ask for the recipe too. Little did I know it was in a cookbook on my very shelf! Mine is missing the spine, is stained and held together with rubber bands and strips of swimsuit elastic, but I used it just last week to make a lemon meringue pie. It’s very good for homey, old fashioned dishes. They do tend to have somewhat sketchy directions that assume you already know what you’re doing (Roll it out? How thick? What size cutter do you use? etc.). Still, it’s a book I treasure, if only to respect my family’s Midwestern farm roots.
SiubhanDuinne (at some point in the indeterminate future to be known by my real name, Judith Mann Costello, but maybe not quite yet)
@Shalimar:
Drugz ‘n’ gunz in Alabama. What could possibly go wrong?
Elizabelle
If we’re about donuts, got to share a beignets recipe. From Rima and Richard Collin’s amazing New Orleans cookbook. Found via blog: A Woman Sconed
Beignets (French Market Doughnuts)
From “The New Orleans Cookbook” by Rima and Richard Collin (1975)
Makes about 5 dozen
1 1/2 cup warm water
1 package active dry yeast
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup undiluted canned evaporated milk
7 cups flour
1/4 cup vegetable shortening
Oil for deep frying
Confectioner’s sugar
Put warm water in a large bowl, then sprinkle in the dry yeast and stir until thoroughly dissolved. Add the sugar, salt, eggs and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a sppon until it becomes too stiff to stir. Cover the bowl with plastic wrap and refrigerate overnight.
Roll the dough out on a floured board or marble pastry surface to a thickness of 1/8 inch, then cut into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife. Preheat oil in a deep fryer to 360 degrees. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides (about 2 to 3 minutes per batch)). Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and put the platter in a 200-degree oven to keep warm.
Sprinkle the beignets heavily with confectioner’s sugar and serve hot.
Blogger’s Note: I cut this recipe in half with successful results. Please keep an eye on beignets as they fry — they get done very quickly.
=====
I have also halved this recipe, successfully, and they are so delicious. Enjoy.
The Collins’ cookbook is out of print, but it’s so worth it to find a copy. They tested their recipes carefully. I’ve made the Red Beans and Rice.
Elizabelle
@SiubhanDuinne (at some point in the indeterminate future to be known by my real name, Judith Mann Costello, but maybe not quite yet): My friend, you have made your point with the ‘nym. How long are you going to keep it?
Omnes Omnibus
@Elizabelle: If people stop complaining about it, it will probably go away sooner.
Origuy
I went to San Jose’s Little Italy festival today. Lots of booths serving pasta, pizza, etc. One of the most popular was selling bags of sfingi, Italian fried dough. They’re a little like beignets, balls of dough covered in sugar. Warn, they are better than any donut.
Edit: Ok maybe not better than the Tice Farm donuts. They sound really good.
Elizabelle
@Omnes Omnibus: Yeah, maybe. And no matter what, I still think of folks as Mumphrey and Botsplainer, although he’s Le Comte fka Botsplainer.
I like knowing who we’re dealing with here. Amid the anonymity of ‘nyms. Still miss Judas Escargot. There have been some really good ‘nyms over the years.
Juju
Thank you for posting the recipe. I watched my grandma make donuts and the ingredients listed in this recipe ring a bell for me. She used nutmeg, but I don’t remember grated lemon peel. I’ll have to try with and without lemon peel.
Ben Cisco (onboard the Defiant)
@Elizabelle: True. The variety of nyms always struck me, second only to Doug!’s thread titles.
NotMax
Halloween’s just around the corner.
Substitute pumpkin pie spice for the nutmeg, or else halve the nutmeg and use allspice for the other half.
Mnemosyne
@Elizabelle:
It only lasted two seasons, but Tim Reid had a great one-camera sitcom in the late 1980s called “Frank’s Place,” about a guy who moves to New Orleans to run his late uncle’s restaurant.
In one of the early episodes, they send Yankee Frank out to buy beignets, but caution him not to let them give him square donuts instead. ?
@Origuy:
I know that some of my fellow Italian-Americans are pissed off that Columbus Day is getting turned into Indigenous Peoples’ Day but, honestly, I think having a big ol’ Italian food and culture festival is better than clinging to that holiday.
Here in LA, Jimmy Kimmel brought us the Festival of San Gennaro, so nobody makes a peep about “losing” Columbus Day anymore. I’ve never gone, because it’s a frickin’ madhouse and gets more popular every year.
Mnemosyne
@NotMax:
If I can get up the energy and fend off a looming migraine, I have a recipe for maple pumpkin spice cookies that I may want to try out tonight.
NotMax
@Mnemosyne
Been held in one form or another in NYC since 1926.
Was also purported to be a cash cow/money laundry for the Mafia for a long time.
Mnemosyne
@NotMax:
Yes, Kimmel specifically said that he was exporting it from his hometown and bringing it to Los Angeles. It was about a year or two into the start of his late night show, so maybe 10 years ago?
NotMax
@Mnemosyne
Know next to nothing about Kimmel but never realized he was a “goodfella.”
J R in WV
How dare you publish a recipe for donuts?!!?
Sounds wonderful, will need to acquire a deep fryer to try it out. Cast iron skillets take so much oil to deep fry, and the temps are hard to control, also, too.
daverave
I’m surprised Trump didn’t have the Statue of Liberty rotated on its base so that it would face him for his arrival at the golf course. It would be so much more dramatic!
Mnemosyne
@NotMax:
He can’t be, he’s only half Italian. You only get to be a made man if you’re 100 percent Sicilian. Didn’t you ever see the movie?
Mnemosyne
@J R in WV:
A better (and more versatile) option might be an electric skillet. It has the same temperature controls as a deep fryer, but you can use it for other stuff, too, like caramelizing onions.
NotMax
@Mnemosyne
And potato pancakes!
(Electric skillet I have is so old it has a fabric-covered cord.)
HuCat
B’lieve I sampled such a doughnut on a trip with my dad up to Fair Lawn Dairy in the early 60s (nutmeg was the tell).