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GEO-DEX Donuts

by Susan Sackett

05: TYPE: This is a very old recipe...the instructions are a bit vague

10: 2 cups brown sugar
20: 1-1/2 pints milk
30: 1/2 cup lard *
40: 1 egg
50: 1 teaspoon salt
60: 1/2 teaspoon soda
70: 1/2 teaspoon nutmeg
80: 1 yeast cake

90: READ: Put to raise at night
95: READ: Air and twist in morning
100: READ: Let rise again
105: READ: Fry at noon

110: REM: Mix in order listed
115: REM: Let rise overnight
120: REM: Knead and let rise again another 4 hours, at least
125: REM: Roll out and fry.

200: TYPE: Translated directions:
205: READ: Dissolve the yeast cake in 1/4 cup warm water.
210: READ: Put in large bowl
215: READ: Add the following ingredients:
220: READ: Sugar, melted shortening, eggs, warm milk, salt, soda, nutmeg and 1 1/2 cups flour.
225: READ: Mix well adding enough flour to make a moderately soft dough.
230: READ: Place on floured surface, and knead until smooth

235: REM: You may have to add more flour if dough is real soft or runs off your hands
240: READ: Knead about 3 to 5 minutes
245: READ: Shape into ball and place into bowl
250: READ: Cover and let rise until double

255: REM: Or over night in refrigerator

260: READ: Punch down and roll out about 1/4 inch thick.
265: READ: Cut into doughnut shapes or cut and twist.
270: READ: Let rise until double again
280: READ: Fry in hot oil
285: READ: Drain on paper towels
290: READ: Sprinkle with confectioners sugar or cinnamon and sugar

*LARD=Solid shortening- aka Crisco, etc.



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