Squash doughnuts

6 servings

Ingredients

Quantity Ingredient
1 cup Milk
1 cup Cooked squash
½ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
3 cups Flour
1¼ cup Sugar
2 tablespoons Shortening
2 Eggs, well beaten
1 teaspoon Vanilla
3 teaspoons Baking powder

Directions

Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with milk to first mixture. Chill dough. Turn onto lightly floured board. Roll in sheet ⅓ inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA.

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------- Recipe via Meal-Master (tm) v8.01 Submitted By GRANT AMES On 10-17-95

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