Come for the politics, stay for the snark.

This year has been the longest three days of putin’s life.

Take hopelessness and turn it into resilience.

Perhaps you mistook them for somebody who gives a damn.

Motto for the House: Flip 5 and lose none.

If senate republicans had any shame, they’d die of it.

This fight is for everything.

Not so fun when the rabbit gets the gun, is it?

… riddled with inexplicable and elementary errors of law and fact

No offense, but this thread hasn’t been about you for quite a while.

“What are Republicans afraid of?” Everything.

Balloon Juice has never been a refuge for the linguistically delicate.

Roe isn’t about choice, it’s about freedom.

rich, arrogant assholes who equate luck with genius

Fuck these fucking interesting times.

Jesus, Mary, & Joseph how is that election even close?

Some judge needs to shut this circus down soon.

It’s time for the GOP to dust off that post-2012 autopsy, completely ignore it, and light the party on fire again.

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You are here: Home / Food & Recipes / Food / New Jersey Donuts – And Open Thread

New Jersey Donuts – And Open Thread

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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!

Reader Interactions

39Comments

  1. 1.

    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.

  3. 3.

    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.

  6. 6.

    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.

  7. 7.

    JPL

    My grandmother made the best donuts, and because of that I’m going on record to say that Krispy Kreme sells fakes

  9. 9.

    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?

  10. 10.

    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.

  12. 12.

    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…

  14. 14.

    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.

  15. 15.

    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.

  16. 16.

    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.

  17. 17.

    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

  19. 19.

    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.

  20. 20.

    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?

  21. 21.

    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.

  24. 24.

    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.

  25. 25.

    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.

  26. 26.

    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.

  28. 28.

    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.

  29. 29.

    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.

  31. 31.

    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.

  32. 32.

    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?

  34. 34.

    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.

  35. 35.

    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!

  37. 37.

    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.

  39. 39.

    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).

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